Monday, October 11, 2010
Tinausian or Luto sa Tausi (Pork Cooked in Fermented Black beans)
“Tinausian” is a Filipino term which means cooked with the condiment Chinese fermented (and salted) black beans, and in particular, referring to a unique Filipino pork dish flavored with the pungent-tasting and sweet-spicy-smelling Chinese seasoning ingredient called “douche” and locally referred to in the Philippines as “tausi”.
As explained in my post “bangus sa tausi”, “tausi” is made of soy beans made black, soft and mostly dry by the process of fermentation. It has a taste that borders from sharp to salty to somewhat bitter and sweet. It is only used as a seasoning for foods and is not meant to be consumed in large quantities. Some forms are overly salty which most of us cannot handle if directly eaten.
In meat preparation, I already used the flavoring ingredient in “humba”. This is another way of imparting its unique flavor in a meat dish. This, for me, is a very exciting dish, but I have to warn you that it is quite oily. After all, the best cut of pork to use here is belly or “liempo” and the cuts which include the fatback with rind. In some preparation I tasted in Northern Philippines, this dish is used to cook the trimmed and collected all-fat and skin parts of the pork.
The meat was washed, thoroughly drained and then marinated in 1/3 cup of soy sauce for several hours. But it’s fine to just marinate for an hour.
There it is, another pork dish cooked with “tausi”. We ate this huge serving of the dish during lunch and also dinner. I guess the craving has been fully assuaged. Try it and enjoy! c“,)