Chef Myke Tatung Sarthou is an author, celebrity chef and culinary heritage advocate. His book: Filipino Cookery, From Heart to Platter published by ABS-CBN Publishing Inc. takes readers on a historical journey of Philippine cuisine by exploring the local development of cooking methods. It not only aims to deepen the Filipino people’s understanding of their culinary heritage but also their cultural identity.
As an advocate he supports sustainable fishing and the use of local produce from small farmers around the country in addition to promoting the Filipino cuisine to world-class levels. He will also be a speaker for Madrid Fusion 2016.
Sa isang bowl i-marinate ang lomo ng baboy sa toyo, chinese wine, cornstarch, bawang at timplahan ng asin at paminta.
Mag-init ng unting mantika sa kawali at gisahin ang namarinate na karne. Itabi.
Sa parehong kawali, lagyan muli ng mantika at gisahin ang kalahati ng sibuyas bago ilagay ang toyo, ketchup, katas ng kalamansi, asukal at tubig o chicken stock. Pakuluin at timplahan ng asin at paminta.
Ibalik ang ginisang karne at lutuin hanggang lumapot ang sarsa at maluto ang baboy.
Isama ang itinabing sibuyas at pwede nang ihain.
Pwede dagdagan ng sesame oil o butter ang mantika na panggisa sa sibuyas.