How to make Mountain Province’s best ‘Linad-dit Kin Etag’ | Farm To Table - video Dailymotion

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Aired (March 23, 2025): Chef JR Royol proudly prepares a dish from his region—Linad-dit Kin Etag. Will the owner of Old Baguio Flavors of the Cordilleras enjoy it? Find out in this episode.  For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM

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00:00Of course, I can bring my knife bag, I can bring it to any kitchen, let's fight it.

00:11So we have a kitchen raid today, and I heard that they have very exciting ingredients that I'm very familiar with.

00:19That's why I'm going to cook for them.

00:23We have here our Micky version in Norte, but it needs soup, it needs stock.

00:31So that's one of the things we're going to prepare first.

00:33So I have here boiling water, let's just add a little flavor to our stock.

00:40So we have here leeks, we have here celery leaves, let's just put it in our pot.

00:51So our dish is just like our cuisine in Mountain Province.

00:57Simple ingredients, limited, we're not too fancy.

01:01So it's more of highlighting our main ingredients, which is the leeks and our noodles.

01:09So we have our smoked meat, smoked and cured meat.

01:14So we're just going to get a portion, thinly sliced so that we can cook it faster.

01:20There, you can see the fermentation, the curing process.

01:24That is the smoke ring.

01:26It means that the essence of our smoke has penetrated up to there.

01:34So that is an assurance that our smoked meat is very flavorful.

01:44And then our salt.

01:49So it's also slightly smoked.

01:52We're just going to remove the bone part.

01:56We can add it to our stock later on.

01:58And this is also, since I'm going to cook it faster, I'm just going to remove.

02:03If you can see, I'm using native pork.

02:06The skin is still black.

02:08So that's a confirmation that they used native pork for this dish.

02:13I'm just going to remove it because it's too hard to mix in this type of cooking.

02:19And unless you're going to pressure cook it or the recipe will take longer, then you can use the rind.

02:26Let's remove that, save it.

02:28That's for the stock.

02:30And then thinly slice it.

02:31Let's also thinly slice it.

02:36And then we have some onions, of course.

02:41So I have my samplas.

02:43That tells you that I'm ready to cook.

02:46So squeeze bottle, oil.

02:49And then we're going to render the fat of our etag.

02:52So we have here the slightly smoked and the smoked etag.

03:01So this is your advantage when you have your stock pot right beside your main pan.

03:07If you need stock, just mix it.

03:11The glaze.

03:13So I'm just going to add in some onions.

03:20Some celeries and leeks.

03:23So while we're still tenderizing our etag, that's the perfect time to add in our binadit.

03:31So we're going to cook this for a long time.

03:34So by the time they reach the right serving time or consistency, they will be cooked at the same time.

03:44So let's just adjust the seasoning.

03:49Just like that.

03:51Binadit kalitag.

04:01The ingredients from your kitchen are now ready.

04:07So the ingredients from your kitchen are now ready.

04:12How is it?

04:15It's good.

04:16We're going to add more tikwa.

04:18We're going to add more tikwa.

04:20Please.

04:21We're going to add more tikwa.

04:23Your menu is like a soup.

04:26That's what you're serving here.

04:27We call it Cordillera Noodle Soup.

04:30We can do that.

04:31We're going to add more of that soup.

04:33We're going to add more of that soup.

04:35I think this is just simple.

04:38Even if I serve this earlier, I dare say that no one would say that this is not delicious.

04:42Right?

05:03Yes.

How to make Mountain Province’s best ‘Linad-dit Kin Etag’ | Farm To Table

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