Sunday, March 21, 2021

Start Cookin': The European Pork & Beef Online Master Class by Chef Philip Golding and Donie Bigcas at CCA Manila

The sweeping changes caused by the pandemic continues to transform our daily routine forcing us all to adapt with new, safer and creative ways to meet everyday challenges. On the education front, one of the country's pioneering culinary education institutions goes online for a master class using some of the world's finest beef and pork straight from the Emerald Isle...

CCA Manila recently hosted an online master class for its students with CCA Culinary Director Chef Philip Golding and CCA student Donie Bigcas using world-class Irish beef and pork in collaboration with Bord Bia and European Pork & Beef Philippines. Online classes are now part of the new normal, and CCA Manila takes the bold initiative along with Bord Bia and European Pork and Beef Philippines in its mission of continuous education. Read on and take a peek at the savory dishes prepared by Chef Philip Golding and Donie Bigcas with premium Irish beef and pork...

Changing consumer habits and the rise of online transactions are just some of the enduring reminders of the quarantine experience. The disruptive impact will be felt for years to come. Face-to-face classes take a back seat as the number of Covid-19 cases continue to rise in what appears to be the dreaded second surge. Going online is one way to remain relevant. Chef Philip Golding, a long time advocate of culinary education, teams up with CCA Manila, Bord Bia and European Pork & Beef Philippines in an in-depth on-line master class for CCA students highlighting Irish pork and beef. Dishes are transformed when using premium ingredients, and Chef Philip Golding and CCA student Donie Bigcas makes it easy so you can recreate the same dishes at home (full recipe detailed below). 

A good dish starts with the best ingredients. What makes Irish beef and pork special? The lush and verdant land of the Emerald Isle has long been known as the source of some of the world's best produce from seafood, dairy and agricultural products to beef and pork. This bountiful harvest is shared with the world by the Irish Food Board or Bord Bia showcasing the very best of Ireland.  

Guided by the most stringent European Union food safety standards, the high quality of Irish beef and pork is an experience in itself with its fresh, clean and savory notes. Coupled with traceable and sustainable "farm-to-fork" systems and continuous monitoring, one is assured of the highest quality produce (for more on Irish beef and pork, see my posts, Let's Talk Irish the Bord Bia Dinner at Discovery Primea's Flame from two years ago and The Chef's Choice: Bord Bia Brings World-Class Quality Irish Pork and Beef to the Philippines and to Your Plate). After all, quality and your peace of mind remain primary concerns in these challenging times.

I first met Chef Philip Golding seven years ago at a special dinner by Disciples d'Escoffier Philippines during the early years of my blog's journey (more on my earlier posts from 2014 here at An Inside Look: Chef Philip Golding at Red Panda on a memorable behind-the-scenes experience at a special dinner, East Meets West: A Celebration of Flavors with Chef Philip Golding at Red Panda on the elegant dishes served at the same event and The Spirit of Escoffier: The Disciples of Escoffier Gala Dinner at Sage Bespoke Grill). Since then, Chef Philip became a mainstay of my blog with a series of posts that continues to this day in a continuing journey of memorable experiences. 

Staged at CCA Manila's very own kitchen, Chef Philip Golding and CCA student Donie Bigcas began the online master class featuring beef and pork dishes in an engaging step-by-step demonstration. Technique and ingredients come together for two comforting dishes made with premium Irish pork and beef.

What made this online master class even more special is the participation of CCA student Donie Bigcas with his winning dish from the East Meets West Culinary Competition by The Irish Food Board or Bord Bia and European Pork & Beef Philippines (for more on the Bord Bia East Meets West Culinary Competition, see my post, Five Dishes. Five Winners. Bord Bia Announces Winner of the East Meets West Culinary Competition on the final stage of the competition and Food News: East Meets West in a Culinary Competition by The Irish Food Board on the launch of the competition).

Inspired by nostalgic memories, the aptly named Bisperas ng Pista or The Day Before Fiesta is a savory pork dish by CCA student Donnie Bigcas using Irish pork jowl with distinctly local flavors finished by a vibrant tartness and sweetness. 

It's an inspiring take on local flavors combining sweet and savory in a single dish with Donie's version of the familiar pork hamonado. It's also the dish that earned the top prize for Donie Bigcas in the recently concluded East Meets West Culinary Competition by Bord Bia and European Pork & Beef Philippines.

Each step of the cooking process is captured in detail with the livestream to CCA Manila students... a fragrant aroma fills the kitchen. In between, Chef Philip Golding and Donie Bigcas runs through each step of the process for the benefit of participating CCA Manila students in the online masterclass. 

The slabs of tender pork jowl are simmered in a pot with rich pork stock and pineapple juice along with other aromatics. The dish includes other components, like a silky smooth sweet potato puree and tart pineapple atchara for a balanced serving of contrasting notes (recipe below) that can be replicated at home.

The dish is then plated... CCA student Donie Bigcas adds the final touches to his winning dish. 

The masterfully executed pork hamonado dish triggers fond memories, taking you back with its comfortingly familiar and nostalgic notes made even better with premium Irish pork jowl. The slab of pork delivers rich, savory yet clean notes complemented by a refreshingly tart sweetness for that perfect finish.

The fork-tender slab of pork almost melts-in-your-mouth draping the palate with a savory richness followed by the bright and sweet notes of pineapple. But the delicate flavors of the pork still punches through with each bite. Familiar dishes are transformed when using premium ingredients, and the use of quality Irish pork makes all the difference in this elegant dish by Donie Bigcas. 

Chef Philip Golding then prepares his dish using Irish Beef Short Ribs assisted by Donie Bigcas, the Slow-Cooked Barbacoa. Seared on a cast iron pan and richly seasoned, the sizzle of the beef short ribs release a bold and mouthwatering aroma that fills the kitchen once more.

Richly seasoned, Chef Philip Golding builds layers of flavors for the Mexican-inspired dish... a lightly charred crust forms around the beef short ribs to seal in the flavors. But that's just the first phase in a series of steps for this complex beef dish. 

The second part of the dish features a heavily spiced chipotle sauce blend made with a variety of fresh ingredients from chipotle peppers in adobo sauce to cumin, apple cider vinegar, garlic, onions and bay leaves.

As the tender beef short ribs simmer in its own juices...

...Chef Philip adds his own special sauce blend to the pot.

A slow cooked dish, the Barbacoa is left to simmer until fall-off-the-bone and fork-tender. Using premium beef just elevates a sumptuous dish like the traditional Slow-Cooked Barbacoa. The rich and multiple layers of flavors are built up over time resulting in a savory dish.

The quality of Irish beef become immediately evident when Chef Philip Golding shreds the tender fall-off-the-bone short ribs with ease.

The dish is then plated with the other components and presented to the students at the online master class. 

The complex spice blend infuses the tender beef short ribs with bold nutty notes followed by a soothing heat. The various components of the dish weave a colorful blend of unique flavors complementing without overwhelming the other for that clean and seamless finish. But it's the beef that clearly is the star of the dish.

Each bite delivers a bold burst of beefy notes followed by the spices. The fresh salsa, lime and sweet avocado tempers the savory richness of the beef for balanced flavors. That's tacos made even better with world-class Irish beef.

And it's a dish that gets better over time, infused with even more flavors when properly stored. And you too can recreate these pork and beef dishes at home...

Bisperas ng Pista (The Day Before Fiesta)
Braised Irish Pork Jowl Hamonado, Sweet Potato Puree and Pineapple Atchara 
by Donie Bigcas

1. Pork Hamonado
  • 300g Pork Jowl
  • 300mL Pineapple Juice
  • 400mL Pork Stock
  • 60mL Soy Sauce
  • 3pcs Dried Bay Leaves
  • 2pcs Whole Star Anise
  • 10g Sliced Ginger
  • 80g Minced Onion
  • 40g Minced Garlic
  • 1/8 Cup Brown Sugar
  • 2tspLightly Crushed Peppercorns
  • 1tsp Sea Salt
2. Pineapple Atchara
  • 80g Cubed Pineapple
  • 10g Minced Scallions
  • 15g Red Bell Peppers
  • 2pcs Shallots
  • 15g Tomatoes
  • 30g Sliced Radish
  • 2pcs Sliced Green Finger Chili
  • 1tsp Slightly Crushed Black Peppercorns
  • 100mL Vinegar
  • 200mL Water
  • 3tbsp Sugar
  • 2tsps Salt
3. Sweet Potato Puree
  • 750mL Water
  • 200g Kamote
  • 1/2 tbsp Salt
  • 1tsp White Pepper
  • 60g Butter, soften into cubes
  • 25mL Heavy Cream
4. Garnish
  • 2-3 strands of pansit-pansitan (Peperomia Pellucide)
  1. Start first on the sweet potatoes by simply cooking it using the cold start method. Pour water into the pot about 3/4 full and add the washed sweet potatoes (skin on) and boil until fork-tender.
  2. Prepare all the Mise en place needed for the pork. Clean and cut into desired shape and portion ideally served as a slab and season. Over high heat, add oil and sear the pork jowl evenly. Set aside.
  3. In the same pot, reduce the heat to medium and sauté the onion until translucent. Add the ginger, garlic, star anise, bay leaf, and peppercorn and sauté for 5 minutes. Adjust the temperature to low heat and add brown suger. Caramelize the sugar.
  4. Pour the pineapple juice, soy sauce, and pork stock into the pot. Add back the seared pork jowl to the pot and bring to a boil. Cover tightly and simmer for 45 minutes to 1 hour until tender, 
  5. In a non-reactive saucepan, make a pickling solution by combining vinegar, sugar, water and salt. Over high heat, stir the dissolved sugar and salt. Reduce to low heat and allow to simmer for 3 minutes.
  6. Prepare the Mise en place of the atchara. Put the shallot petals and radish in two separate containers. Pour some of the pickling solution to the radish and shallots. Combine the pineapple, red bell pepper, tomatoes, chili and scallions and pour over the rest of the pickling solution. Set aside.
  7. Check the sweet potato if cooked. Remove the skin while still hot. Mash the sweet potato and puree through a fine sieve. Cube the softened butter and add gradually. Continue to stir until the butter is completely incorporated to the puree and add cream until you get the right or preferred consistency. Season with white pepper and salt. Cover and set aside until ready to use.
  8. Check the pork if it is already cooked and tender, removethe pork and reduce the liquid. Adjust the consistency with some stock if it is too thick. Strain and set aside.
To Serve:
  1. Place the sweet potato puree near the rim of the plate using offset spatula. Spread the puree across in one motion for an elegant presentation.
  2. Layer the pineapple atchara on top of the puree. Place the pickled radish in a window positioning. Place your shallot petals between the radishes and add some freshly cracked pepper.
  3. At the side of the atchara, place the pork hamonado, the skin must be facing the rim of the plate. Add a tablespoon of the sauce to the pork. Garnish the dish by placing the pancit-pancitan on top of the atchara.
Slow-Cooked Barbacoa
Beef Short Rib Tacos
by Chef Philip Golding

  • 30mL Vegetable Oil
  • 500g Beef Short Ribs (fat-trimmed)
  • 1 Chipotle Pepper in Adobo Sauce, Chopped
  • 100g Finely Chopped White Onion
  • 10g Minced Garlic
  • 30g Barbecue Sauce
  • 10mL Fresh Lime Juice
  • 10mL Apple Cider Vinegar
  • 2 Bay Leaves
  • 5g Ground Cumin
  • 4g Salt
  • 100mL Beef Broth/Stock
  • Warm Corn Tortillas
Optional Fillings:
  • 30g Chopped Fresh Cilantro leaves (or parsley)
  • 100g Diced Onions
  • 2 Avocados, Sliced.
  • 30g Sour Cream or Mexican Crema
  1. Heat the oil in a large skillet over medium-high heat. Trim as much visible fat as possible from each rib (optional to lessen the fat content). Brown the ribs in batches on bot sides or about 3-4 minutes per side. Transfer the ribs to a 6 litre slow cooker.
  2. In a large jug, combine the chipotles, chipotle sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt and broth together. Whisk well and pour over the ribs. Cover and cook for 6 hours on high or 10-12 hours on low until meat is tender and fall-of-the-bone. Allow the ribs to cool in the sauce.
  3. Remove the ribs from the sauce. Remove any excess fat from the ribs, discard the bones, and shred the meat. Using a metal spoon, skim the fat from the surface of the sauce in the slow cooker and discard. Mix the sauce into the meat and season with salt and pepper to taste. Spoon the meat and sauce into warm corn tortillas and serve with chopped fresh cilantro or parsley, avocado slices and sour cream.
For Oven Method:

Once browned, place ribs in 2 large aluminum lined baking pans or heavy casserole pot. In a large jug, combine the chipotles, chipotle sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt and broth together. Cover baking pan and slow cook in the oven at 175°C or 350°F for 4 hours or until ribs are tender and fall-off-the-bone.

For Pressure Cooker:

Brown ribs in the cooker pot in batches until brown. Transfer to a plate. Add the peppers, onion and garlic and sauté until onion is transparent. Add the rest of the ingredients (from barbecue sauce to broth), mix well, then add the ribs back to the cooker pot. Cover and lock lid in place. Select High Pressure (or Meat/Poultry Setting) with 50 minutes cook time. When cook time is complete, do a natural pressure release for 10 minutesand then release any remaining pressure (or follow your pressure cooker's instructions from the manufacturer). 


Flavor is improved if cooked 1-2 days ahead.

For Left-Overs:
  1. Cool completely first, cover and refrigerate on a ceramic plate (or in the same slow cooker pot).
  2. Remove any solidified fat before reheating.
Easy, right? And when you're using one of the world's finest beef and pork, you can expect real flavors from your dish.

As the new normal continues to transform our daily routine, there are a few constants that you can rely on in these challenging times and that's premium world-class ingredients like Irish pork and beef. And as dining at home becomes the rule rather than exception, recreate savory dishes with these recipes by Chef Philip Golding and CCA student Donie Bigcas and experience the difference for yourself in the safety and comfort of your own home. 

For more on Bord Bia, visit their FB Page at and their website at for more information. You can also check out for more local updates.

For more on CCA Manila, visit their website at and their FB Page at for more information.

Dude for Food is now on Facebook, Instagram, Twitter and YouTube, check out these social media accounts for regular updates on good eats. Better yet, click "Like" and "Follow" and enjoy the ride...just look for the FB and IG widgets on the right sidebar.

No comments:

Post a Comment

Got something to share? I'd love to hear from you...

Related Posts Plugin for WordPress, Blogger...