Long-time readers know my penchant for making broth by simmering scrap bones with vegetables, herbs and spices. While the best are scrap ham bones (sold per kilo by ham makers Majestic and Adelina), they are not always available. Not only are the nearest outlets of both Majestic and Adelina quite far from our house, supply is always limited since the availability of scrap ham bones is dependent on the volume of ham sales. What is available in most groceries and even wet markets are scrap bones — raw bones from which the meat had been carved. The large bones are sawed or chopped into smaller pieces and sold by the kilo very, very cheaply.
But scrap bones differ from one seller to the next. Some are really just bones with some cartilage attached. The better ones, however, the kind I’m always on the lookout for, are scrap bones with a substantial amount of meat still attached.
This is something I’ve written about before but I think it’s worth reiterating — there can be so much meat from those scrap bones to make a complete dish with.
Like these tacos that Speedy and I had for a late brunch today — after noon, actually, but since it was our first meal of the day, I prefer to call it brunch.
Scrap pork tacos
- 1 cup shredded meat (mine was pork; you can use meat from beef or chicken bones as well)
- 2 tablespoons cooking oil
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 bird’s eye chili finely chopped
- 2 tablespoons patis (fish sauce)
- juice of half a lemon
- 2 tablespoons sugar
- 6 six-inch flour tortillas
- shredded lettuce
- 1 small cucumber julienned
- fried shallots
- roughly chopped cilantro
Inspect the shredded meat to make sure that there are no small pieces of bones in them.
Heat the cooking oil in a pan. Saute the garlic, ginger and chili just until fragrant.
Add the shredded pork meat to the pan. Pour in the lemon juice and fish sauce. Sprinkle in the sugar. Stir.
Over high heat and with occasional stirring, cook the pork until light browned and crisp.
Warm the tortillas in a clean oil-free pan (sprinkle with a little water, if you like, to rehydrate the tortillas) and assemble the tacos.
Spread shredded lettuce on each tortilla, top with the browned pork, add some julienned cucumber then top with crisp onion slices and cilantro.