Chef Roy Villacrusis Ilocano Dinakdakan
- Prep time 30Min
- Cook time 1Hr
- Technique Grill, Broil
- Meat Beef
- Cut Shoulder
- Serves 10
with Australian Lamb Shoulder
Ingredients
- 2 ½ pounds boneless Australian lamb shoulder
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 3 bay leaves
- 5 cloves garlic, crushed
- 1 thumb ginger, finely chopped
- 2 red onions, cut into thin slices
- 1 cup diagonally sliced scallions
- 2 or 3 Bird’s eye chiles (siling labuyo or other spicy pepper), finely chopped
- ¼ cup Ilocano vinegar (sukang Iloko) or white vinegar
- ¼ cup kalamansi juice or an equal part mixture of lime and lemon juices
- 1/2 cup mayonnaise or more
- Salt and pepper, to taste
- Knorr seasoning or Filipino soy sauce (optional)
Method
- Place the lamb shoulder in a pot. Add the salt, peppercorns, bay leaves, and garlic. Fill the pot with enough water to cover the meat. Cover the pot and bring to a boil.
- Once boiling, lower the heat to a simmer for 30 to 40 minutes, or until the meat is tender.
- Transfer the meat to a colander or rack to drain. Cut the meat into thinner slabs, about ½ inch thick.
- Place the meat on a grilling pan or charcoal grill over low heat and then grill until crispy and lightly charred.
- Cut the meat into bite-size pieces, then place in a large mixing bowl. Add the ginger, red onion, scallions, and chiles and toss together.
- In a small bowl, mix the mayonnaise with the vinegar and kalamansi juice until no longer lumpy. Add this to the diced lamb and toss again until well combined.
- Season with salt and pepper as needed. If preferred, add a little bit of soy sauce or Knorr seasoning to taste. Garnish with red chilis, sliced red and green onions for color.
