Last year, during our trip to the Bay Area, we went to Union City looking for Jollibee. But as we were driving around, searching around the strip mall, we came across a miracle. Right in front of our eyes was the recently opened, first international branch of Gerry's Grill!!!
After 2 years of living in Toronto, longing for sisig and crispy pata and crispy tadyang, we couldn't believe we had a Gerry's Grill, right in front of our very eyes! We excitedly ordered as much food as we thought we could finish and more. We closed our eyes as we savored each and every bite of ulam with garlic rice. Yum, yum, yum!
I had a whole beef shank sitting in my freezer so I thought I would try cooking it "Crispy Tadyang" style.
1 whole boneless beef shank, cut into 2 inch thick pieces
5 cloves of garlic, peeled
1 onion, quartered
1 tsp. black peppercorns
1 tbsp. salt
3 bay leaves
1 tsp. fice spice powder (or 3 pieces of star anise)
Put all ingredients together in a large pot. Cover with water and boil until beef is tender. I used a pressure cooker and cooked the beef for 20 minutes.
Once beef is tender, drain well and pat dry with paper towers. Fry until outside is crisp. Top with fried garlic
Serve with sauce made of 1/2 cup apple cider vinegar, 1/2 cup soy sauce, 1 tsp. sugar and 1 small chopped onion.
The beef was crisp on the outside and juicy and meaty on the inside. Perfect with the sauce over steaming white rice.