Savory Messages in a Bottle: Meet The Trio Sets by The Pork Project

This holiday season, Chef Redd Agustin bottles up his all-time bestsellers from The Pork Project for sumptuous feasts at home...

The Pork Project by Chef Redd Agustin introduces their savory selection of specialties packed and sealed in a bottle with the new Trio Sets. Imagine Beef Belly and Tendon Salpicao, Batangas Beef Tapa Flakes, Sous Vide Batangas Garlic Longganisa, Baby Hipon sa Gata and more conveniently bottled for your enjoyment at home. Savory messages in a bottle, prepared, bottled and delivered to your doorstep, let's open one up shall we? 

The new Christmas Packs dubbed Trio Sets by The Pork Project include two savory bottled bundles with the Trio "Karne" (P 1,200) featuring Sous Vide Batangas Longganisa, Beef Belly and Tendon Salpicao and Batangas Beef Tapa Flakes and the Trio "Dagat" (P 1,100) with Baby Hipon sa Gata, Smoked Tinapa and Pupor and Spanish Style Sinaing na Tulingan. 

Both options reflect the unrestrained, no-holds barred approach of Chef Redd Agustin to flavor bottled with pure savory richness in the signature style of The Pork Project. 

You've had the tender Beef Salpicao of The Pork Project before...

...but the Beef Belly and Tendon Salpicao is in a class all its own in terms of flavor and over the top richness with each buttery bite. The fork-tender slabs of beef belly and tendon just melts in your mouth releasing flavorful beefy notes best paired with garlic fried rice. Indulgently rich and savory, this one's high on my list of personal picks from the Trio "Karne" set of The Pork Project. 

The classic Sisig is recreated by Chef Redd Agustin in all its unbridled richness, perfectly tempered by the soothing heat from the fresh chilies. The fresh chilies cuts through the rich savory notes of the pork for that balanced finish. 

The Batangas Beef Tapa Flakes from the Trio "Karne" set is another must-try from The Pork Project. Almost like corned beef, the Batangas Beef Tapa Flakes delivers that subtle layer of briny notes just like corned beef followed by bold beefy flavors. 

The flavors are rich yet clean, just pure beefy goodness with each tender bite. This one just calls for an extra serving of garlic fried rice too. When it comes to flavor, Chef Redd doesn't hold anything back for honest and real flavors. 

Sweet and savory hints combine for another tasty treat with the Sous Vide Batangas Longganisa best served on pasta or with garlic fried rice. Like butter, the sous vide process does its magic on the longganisa making it melt-in-your-mouth right from the first bite. Pure savory richness just the way Chef Redd has always envisioned The Pork Project with no half-steps or short cuts. 

From the Trio "Dagat" set, the Baby Hipon sa Gata was another tasty surprise from Chef Redd. Succulent shrimps simmered in coconut cream, the briny sweetness of the shrimps are intensified even more with an unctuous finish. 

Simply heat in a pan and let the coconut cream crisp up the baby shrimps for a few minutes. The freshness of the shrimps deliver clean flavors, and no need to peel the shell. Enjoy it in one bite, head, shell and tail with a delicate crunch followed by the fresh snap of the succulent shrimps. And yes, this one's best with a bowl or two of garlic fried rice. 

Chef Redd Agustin lays it all out this holiday season letting his pure and unrestrained savory specialties spread some cheer and good vibes. All bottled up and ready to please your palate, the Trio "Karne" and Trio "Dagat" by The Pork Project are just what your pantry needs for the holidays. Just call Chef Redd and your bottles of pure savory richness are on its way to your doorstep...

For more on Chef Redd Agustin's The Pork Project, call 0917 438 2133 for orders and inquiries. You can also visit their FB Page at https://www.facebook.com/theporkprojectph/ for more updates.

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