Best Veggie and Meat Pairings

MANILA, Philippines —  When planning a meal, finding complementary food pairings can be a challenge. Just as you would avoid choosing a wine that would overpower the palate and the plate, you should take the same care when choosing a vegetable to pair with meat. Likewise, a vegetable and meat combo that shares too many flavor characteristics may be weak in flavor. Try these recommended veggie and meat pairings for a flavorful meal.

Sweet and Tangy Veggies + Pork

Sweet and tangy vegetables complement pork roast well without overpowering its flavor. Root vegetables tend to gain a little sweetness when roasted, which makes them an excellent companion to pork. Sautéed spinach and roasted leeks are also flavorful sides.

Cruciferous Veggies + Grilled Meats

Cruciferous vegetables may help rid the body of carcinogens that can form on meat during high-heat cooking. Pair grilled meats such as steak, chicken and fish with a healthy side of Brussel sprouts, broccoli or cauliflower.

Roasted Veggies + Roasted Chicken

Take into account your cooking methods when choosing vegetables to pair with a meat dish. Veggies that lend themselves to similar treatment often make a complementary side dish when combined. For example, roasted asparagus, carrots, parsnips, corn and sweet potatoes all pair exceptionally well with roast chicken.

Consider the Feel in the Mouth

Think about the texture, as well as flavor, when pairing meat and veggies. A crispy piece of fish works well with jicama sticks or coleslaw. The firmer texture of steak typically pairs well with a contrasting vegetable dish such as mashed potatoes and cauliflower and cooked carrots with margarine and garlic.

At the end of the day, the best vegetable and meat pairings are the dishes that your family really loves. Even if the textures don’t seem to match up in the conventional sense, or the flavors aren’t necessarily a match made in heaven, it doesn’t matter. If they are two items for which your family goes crazy, then it will most likely work at your dinner table. (chefmom.sheknows.com)na Baka

Ingredients:

1 kg beef short ribs

10 cups water

1 onion, peeled and quartered

1 tablespoon patis (fish sauce)

5 pcs gabi (taro), peeled and halved

1 to 2 finger chilies

1 (6-inch) radish (labanos), peeled and cut into ½-inch thick half rounds

15 pcs tamarind, large or 1-1/2 (1.41 ounces each) packages tamarind base powder

1 bunch kangkong

salt and pepper to taste

Procedure:

• In a pot over medium heat, combine beef ribs and water. Bring to a boil, skimming scum that floats to top. When broth has cleared, add onions and patis. Lower heat, cover and cook for about 1½  to 2 hours or until meat is fork tender.

• Add gabi and cook for about 6 to 8 minutes or until soft. Add chili and radish. Continue to simmer for about 2 to 3 minutes.

• Trim about 2 inches from the bottom end of kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves.

• If using packaged tamarind base, add into pot and stir until completely dissolved. Season with salt and pepper to taste. Add kangkong and continue to cook for about 1 minute.

Serve hot.

If using fresh tamarind –

• Wash tamarind and place in a pot with 1 cup water. Bring to a boil and cook until soft and outer skins begin to burst.

• Mash tamarinds. In a fine mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract the juice. Discard seeds and skins. Pour tamarind juice into the “sinigang.” Christy Pogorelac