Pares
The origins of this scrumptious fare are shrouded in mystery, but some believe it may have been invented by herbalists who used the herbs and spices found nearby to concoct a unique concoction that was both flavorful and nourishing. Whatever its true origin, Pares has become a celebrated staple of the Filipino culinary repertoire, beloved by locals and visitors alike.
The secret to the sublime flavor of Pares lies in its marinade - a complex blend of minced garlic and onions, calamansi (a Philippine lime-like citrus fruit), soy sauce, sugar, and ground black pepper. This savory concoction is poured over beef cubes and simmered for several hours. The result is a tender, juicy dish with an umami-rich depth of flavor.
Once cooked, the beef cubes are served atop steaming white rice and topped with the cooked marinade, resulting in a delicious symphony of aromas and tastes. The beef cubes, succulent and tender, lend a robust savoriness to the dish while the garlic and onion provide a subtle sharpness. The soy sauce and calamansi bring a pleasingly piquant tang, and the ground black pepper adds a hint of spice. The rice provides the perfect balance, its nutty, earthy notes melding with the flavors of the meat to create a flavorful feast.
Pares is often enjoyed with a variety of accompaniments, including atchara (a pickled papaya salad), toasted garlic, and banana catsup (or ketchup). The dish can also be served with sinangag (fried garlic rice) or side dishes such as sautéed vegetables and fried eggs.
Pares is an absolute treat for the senses, offering a savory and satisfying meal no matter the occasion. From casual lunches to festive family dinners, this beloved Filipino dish is sure to please. So if you’re ever in the mood for a truly tantalizing feast, look no further than this sumptuous specialty: Pares.
Pares recipes
Amazing Pares recipes sourced from the web.
The origin of Pares
Ah, Pares. The beloved comfort food of generations of Filipinos and one of the most recognizable dishes in the world. As we sit here basking in its tender beefy goodness, it is often forgotten how this dish came to be.
As a student of Filipino culinary history, I want to take you back and explore the fascinating, oft under-told story of the origin of Pares. It is a tale full of suspense, serendipity, and innovation that began in the early 19th century.
The first clue to this culinary mystery comes from the 1940 book “The Solidarity of Filipino Cuisine” by A.J.V. Lopez. In this seminal work, he states that “Pares is derived from the Spanish pares salad…” Pares salad, in turn, was composed of boiled beef, onions, tomatoes, and garlic and available at most taverns. This would have been the foundation for our beloved dish.
But the true genesis of Pares would have been a happy accident. In 1832, a cook for the military commander in Cavite, was tasked with making potaje. Pronounced "poh-tah-hhe," this was a hearty stew of beef, potatoes, carrots, and onions. The cook, unfortunately, did not have all the necessary ingredients and had to improvise. Being an imaginative chef, he incorporated local flavors and spices such as star anise, cinnamon, and soy sauce.
The resulting dish became an instant hit within the fort and soon began to spread. It eventually made its way to the city of Manila and into the homes of working-class families. Here, it underwent further transformation to become the familiar Pares that is known today.
As a result of this culinary mishap, Pares has become one of the Philippines’ most enduring dishes. It is a testament to the resourcefulness and ingenuity of Filipino cooks who are unafraid to take risks and push the boundaries of cuisine. The next time you take a bite out of a steaming plate of Pares, remember the long and winding road that brought this great dish to our tables.
Types of Pares
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Food is one of the most delightful and creative aspects of our culture, and the pares dish is no exception. This delectable delicacy is made up of a variety of ingredients, including pork, beef, or chicken, cooked in a yummy aromatic broth. Although its exact origin is unknown, it is believed to have been brought to the Philippines by Chinese immigrants.
Pares is a heritage recipe that has been handed down over generations and the variations are endless. It all begins with a hefty portion of pork or beef that is marinated with an array of spices and herbs such as soy sauce, garlic, and black pepper. Then, the meat is simmered slowly in a rich, flavorful broth for hours, allowing the flavor to permeate and saturate every last bit of the meat.
On the side, a variety of vegetables and sauces are added to further liven up the flavors and add to the heftiness of this hearty dish. Vegetables like green beans, carrots, and tomatoes are excellent choices. And sauces like fish sauce and kali-kali sauce can really elevate the taste.
When prepared properly, the dish should have a robust scent and a smoky yet appetizing flavor. The succulent meat should be tender and juicy, and the soup should be soupy and full of flavor. The whole is meant to be served as a single course meal and can easily be accompanied by steamed white rice.
Whether you’re a fan of pork, beef or chicken, there is a pares dish to suit your tastes. And whatever variation you end up creating, it is sure to satisfy even the pickiest of palates. So why not give this traditional Filipino food a try? With so many flavors and variations to choose from, each plate is sure to be more aromatic and flavorful than the next.