How to make Serkele | Farm To Table - video Dailymotion

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Aired (January 5, 2025): In this episode, Chef JR Royol attempts to replicate the Bulacan’s signature dish, ‘Serkele.’ Will he make this dish flavorful and successfully? Watch now to find out!  For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM

Transcript

00:00One of the signature dishes of Bulacan is what they call Serkele.

00:07It's made from beef, but their original version is using beef.

00:13So that's the dish that we'll try to replicate.

00:16And one of the things that I think you need to use when you're doing a dish here in Paumbong,

00:25you need to use Paumbong vinegar.

00:27For our Serkele, I'll be using a towel, of course.

00:34And Paumbong.

00:36So this is the largest intestine.

00:38We've already washed it thoroughly.

00:42And to soften it, I'll also add some Paumbong vinegar.

00:49Just to remove the excess funk or lansa.

00:56And of course, we're gonna add in some aromatics, of course.

00:59We have ginger, garlic, onions, pepper, and salt.

01:13We'll also add water.

01:19And we will use pressure cooker.

01:22We'll cook this for approximately an hour to an hour and a half.

01:34So we've pressure cooked this for more than one and a half hours.

01:39You can see the texture.

01:42The pork is now tender.

01:47And our Tumbong, or our large intestine, is also very tender.

01:55So we have there our pan.

01:58Let's add some oil.

02:00Our ginger.

02:02Let's add in our onions.

02:07Garlic.

02:13I'll just cut this in half.

02:15And then we'll put it in the pressure cooker.

02:17And we'll cook this for an hour and a half.

02:19And of course, we'll add some water.

02:21And of course, we'll cook this for an hour and a half.

02:23And we'll cook this for an hour and a half.

02:25I'll just cut this into two portions.

02:42Let's also add our chili.

02:44Now for our first version,

02:46we want to cover the inside of our beef.

02:50We're going to add in our beef blood.

02:53We're going to add in our beef blood.

03:01Just to get rid of the funk or the blood,

03:06we'll add more vinegar.

03:12And then let's season this with sugar

03:15and soy sauce.

03:19So we'll just let this cook

03:21and then we can focus on our next version

03:23which is the sirkele that is not made with animal fat.

How to make Serkele | Farm To Table

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