Jamon Iberico is produced in the southwest regions of Spain and commonly known as Iberico de Bellota hams. Raised from free range black pigs in the oak forest regions of Spain, these are often known as aspata negra, these cured hams are one of the finest in the world and often called Bellota de Oro. These are often cured from two to four years before they are ready to be sliced and served.
Jabugo ham comes from a
town called Jabugo in Spain, situated in the province of Huelva which became the first area to gain international fame for their Jamon Iberico de Bellota, chorizos and paletas.
Spanish Cocido or sometimes called Pochero, originally came from the Basque region of Spain. Brought in by the Spaniards during their 500 year colonization of the Philippines, Manilenos concocted different variations and here is my version.
INGREDIENTS:
1/2 kg. beef shank
1/2 kg. chicken cut up into 2" pcs.
5 cloves of garlic, diced
1 Spanish onion, chopped
1 medium sized tomato, diced
1 whole Spanish chorizo, chopped
100 grams, jamon Iberico, chopped
12 oz. tomato sauce
6 oz. olive oil
6 plantain (or Phil. Saba) bananas chopped into 3" pieces
2 medium sized potatoes chpped into 3 x 3" pieces
Baguio Pechay or Chinese cabbage, slice to 2" length
salt & pepper to taste
RECIPE:
In a soup pot, add 3 cups water, bring to a boil and simmer the beef shank for 2 to 3 hours until tender and put aside. Using a medium pot, heat the olive oil and saute the chorizo, Jamon Iberico and garlic. After a minute, add the diced onions and tomatoes and saute for 2 minutes.
Add the cut up chicken pieces, potatoes and bananas, saute for 2 minutes and add the beef stock, and tomato sauce. Set the heat on low and simmer for 20 to 25 minutes.
When the chicken is cooked, add the remaining beef shank and Chinese cabbage and simmer for another 5 minutes and serve on a bowl. Total cooking time is around 3-1/2 hours. Bona Petit!
