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>> STEWED DOG, WEDDING STYLE

24 Jul

I’m currently reading Jonathan Safran Foer’s magnificent book Eating Animals, which is a wonderful mixture of memoir, philosophy textbook and polemic. The book is actually in favour of vegetarianism – but, playing devil’s advocate, a chapter or two in, Foer writes this:

“Can’t we get over our sentimentality? Dogs are plentiful, good for you, easy to cook, and tasty, and eating them is vastly more reasonable than going through all the trouble of processing them into protein bits to become the food for other species that become our food.

For those already convinced, here’s a classic Filipino recipe. I haven’t tried it myself, but sometimes you can read a recipe and just know.”

The recipe is as follows. It caught my eye because I’ve been at a couple of weddings this week.

(For the record, neither of them served this.)

Stewed Dog, Wedding Style

First, kill a medium-sized dog, then burn off the fur over a hot fire. Carefully remove the skin while still warm and set aside for later (may be used in other recipes). Cut meat into 1” cubes. Marinate meat in mixture of vinegar, peppercorn, salt, and garlic for two hours. Fry meat in oil using a large wok over an open fire, then add onions and chopped pineapple and sauté until tender. Pour in tomato sauce and boiling water, add green pepper, bay leaf and Tabasco. Cover and simmer over warm coals until meal is tender. Blend in puree of dog’s liver and cook for an additional 5-7 minutes.

I’m planning on cooking it later this week. Who’s in?

 
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Posted by on 24/07/2011 in Food, Other

 

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