Gisok

I was hoping to include this recipe of my maternal grandfather - Lolo Apeng - when I 'introduce' him in this blog. But circumstances in the other place where I blog caused me to post this to give an example of a Filipino dish that needs a boost in the presentation department. Anyhow, it tastes better than it looks - that I can assure you. The dish is something that my late grandfather came up with by combining the virtues of bistek, menudo, and afritada. Since he passed away already, nobody in my family knows why he named it Gisok. A mainstay in all of our family buffet table in Cavite, this is often requested by guests and relatives who have had it before. Our neighbors there even used to ask my lolo to prepare it for them. I hope you like this, too.



Gisok

1 kg  pork shoulder - cut into thick julienne
1 1/2 Tbsp oil
1/4 cup soy sauce
2 Tbsp lemon juice
1 Tbsp garlic - minced
1/2 cup chopped onion
1 cup chopped tomatoes
1/2 cup chopped chorizo (optional)
500 g  passata (tomato sauce)
1 Tbsp soy sauce (optional)
1 Tbsp double concentrated tomato puree (tomato paste)
1/2 cup water
250 g  pork or chicken liver - cut into thick julienne
salt to taste
1/2 cup grated cheddar cheese
2/3 cup raisins
500 g  potatoes - julienned like French fries

1. Cut the pork and liver separately into long and thin pieces about 1-2 inches long and about 1/4 - 1/2 inches wide.
2. Combine the 1/4 cup soy sauce and lemon juice in a bowl. Taste and add more lemon or soy sauce according to preference. Marinate the pork in this mixture for at least 2-3 hours.
3. In a large pot, heat the oil and saute the garlic, onion, then tomatoes. Add some salt.
4. Add the pork including the marinade. Cook for a minute then cover the pot and simmer for about 5 minutes.
5. Add the chorizo, passata, tomato puree, soy sauce (if using) and water. Bring to boil then simmer until meat is tender.
6. While it's cooking, deep fry the potatoes. Set aside.
7. Add the liver to the pot, cook for about 5 minutes.
8. Add the raisins, cook for 3 minutes.
9. Add the grated cheese and half of the potatoes. Cook for a further 2-3 minutes or until cheese is melted and well incorporated in the sauce.
10. Remove from heat. Ladle into serving bowls and scatter some of the remaining potatoes on top.