Peteles

Peteles is a beloved Filipino dish that transforms tender, slow-cooked pork into a vibrant and refreshing salad. The key to this recipe is the unique dressing, which blends rich tomato sauce with achote (annatto) for a beautiful color and subtle earthy flavor, balanced by the sharp bite of garlic, ginger, and oregano. Once the pork is braised until fall-apart tender, it is cooled and tossed with crisp celery, sweet green onions, and fresh cilantro. This dish offers a perfect contrast of textures and temperatures, making it an ideal centerpiece for summer gatherings, potlucks, or as a satisfying main course served over rice. It captures the essence of home-style Filipino cooking with its bold, savory, and slightly tangy profile.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 9999

Calories: 564.8

Description

Peteles is a beloved Filipino dish that transforms tender, slow-cooked pork into a vibrant and refreshing salad. The key to this recipe is the unique dressing, which blends rich tomato sauce with achote (annatto) for a beautiful color and subtle earthy flavor, balanced by the sharp bite of garlic, ginger, and oregano. Once the pork is braised until fall-apart tender, it is cooled and tossed with crisp celery, sweet green onions, and fresh cilantro. This dish offers a perfect contrast of textures and temperatures, making it an ideal centerpiece for summer gatherings, potlucks, or as a satisfying main course served over rice. It captures the essence of home-style Filipino cooking with its bold, savory, and slightly tangy profile.

Ingredients

2 pound Pork butt
1/2 bn Green onions; chopped
1 bn Cilantro; chopped fine
3 ea Stalks celery; chopped fine

Directions

1
Cut the pork butt into bite-sized cubes.
2
In a large pot, combine the pork cubes, diced garlic, grated ginger, oregano, and salt to taste.
3
Add 16 oz of tomato sauce and enough water to just cover the meat.
4
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the pork is very tender.
5
Meanwhile, prepare the dressing by mixing 1/4 cup of achote (annatto) seeds or oil with 1 cup of salad oil, infusing for 10 minutes if using seeds, then straining.
6
Once the pork is tender, drain any excess liquid and allow the meat to cool completely to room temperature or refrigerate until cold.
7
In a large serving bowl, combine the cooled pork, chopped celery, green onions, and cilantro.
8
Pour the prepared achote-tomato dressing over the pork mixture and toss gently to coat evenly.
9
Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Nutrition Facts

Servings 9999

Amount Per Serving
Calories 564.8kcal

% Daily Value *
Total Fat 31.9g50%
Saturated Fat 11.3g57%
Cholesterol 181.6mg61%
Sodium 168.2mg8%
Total Carbohydrate 3.4g2%
Dietary Fiber 1.4g6%
Sugars 1.5g
Protein 62.0g124%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork, salad, filipino, peteles, tomato, achote, garlic, ginger, celery, cilantro, green onions, braised, annatto, oregano, dressing, summer, potluck, tropical

Read it online: https://www.chefs-mate.com/recipe/peteles/