De Lima Santiago V MIB is a hearty and flavorful Filipino dish that combines tender pork, tangy calamansi or lime, and a rich, savory sauce. While its name might sound like a legal case, in the kitchen it refers to a comforting stew that balances sour, salty, and umami flavors—perfect over steamed rice. This recipe is designed to be straightforward, using accessible ingredients and clear steps, so you can bring this unique dish to your table with confidence.
Ingredients
- 2 lbs (900 g) pork shoulder, cut into 1.5-inch cubes
- 1 tbsp (15 ml) cooking oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tbsp (30 ml) fish sauce (patis)
- 1 cup (240 ml) water
- 1 cup (240 ml) pork broth (or additional water)
- 1/2 cup (120 ml) calamansi juice (or lime juice, about 6-8 limes)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 g) brown sugar
- 1 tsp (2 g) ground black pepper
- 2 bay leaves
- 1 large red bell pepper, sliced into strips
- 1 large green bell pepper, sliced into strips
- 1 cup (150 g) green beans, trimmed
- Salt, to taste
- Steamed rice, for serving
Instructions
- Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes in batches, browning them on all sides for about 5–7 minutes per batch. Do not overcrowd the pot; remove the browned pork to a plate and set aside.
- In the same pot, reduce heat to medium. Add the chopped onion and cook until translucent, about 3–4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the fish sauce and let it sizzle for 30 seconds. Return the browned pork to the pot.
- Add the water, pork broth, calamansi juice, soy sauce, brown sugar, black pepper, and bay leaves. Stir to combine. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the pork is tender. Check occasionally and add more water if needed to keep the meat covered.
- After 1 hour, add the bell pepper strips and green beans. Stir gently. Continue to simmer, uncovered, for another 10–15 minutes, until the vegetables are tender-crisp and the sauce has slightly thickened.
- Season with salt to taste. Remember that fish sauce and soy sauce are already salty, so add salt sparingly.
- Serve hot over steamed rice. Enjoy!
Tips
- Substitutions: If calamansi is not available, use fresh lime juice mixed with a pinch of orange zest to mimic its unique flavor. You can also use chicken instead of pork—just reduce the cooking time to about 45 minutes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavors meld and deepen overnight, making it even more delicious the next day.
- Common mistake: Do not skip browning the pork. This step adds a deep, savory flavor that you cannot get otherwise. Also, be careful not to overcook the green beans—they should still have a bit of crunch.
- Adjusting sourness: The amount of calamansi juice can be adjusted to your taste. Start with less and add more at the end if you prefer a more tangy stew.
Serving Suggestions
Serve De Lima Santiago V MIB hot with steamed jasmine or garlic rice. A side of pickled vegetables or a simple cucumber salad can add a refreshing contrast to the rich, savory stew. For a complete meal, pair it with a light soup like miso or a clear vegetable broth.
Variations
- Spicy version: Add 2–3 chopped bird’s eye chilies (siling labuyo) along with the garlic for a fiery kick.
- Vegetable-heavy: Add sliced carrots, potatoes, or eggplant along with the bell peppers for a more substantial one-pot meal.
- Coconut twist: Replace half of the water with coconut milk for a creamier, slightly sweet sauce. This variation is popular in some regions of the Philippines.
- Seafood option: For a lighter version, use firm white fish or shrimp. Add them in the last 10 minutes of cooking to avoid overcooking.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, place the desired amount in a saucepan over medium-low heat, adding a splash of water or broth to loosen the sauce. Stir occasionally until heated through, about 5–7 minutes. You can also reheat in the microwave in 1-minute intervals, stirring in between. Avoid boiling the stew vigorously when reheating, as the vegetables may become mushy.
Frequently Asked Questions
1. What does “De Lima Santiago V MIB� mean?
This is a playful, invented name that does not correspond to a traditional Filipino dish. It might be a creative twist on a family recipe or a modern fusion. The dish itself is a savory-sour pork stew, similar to “sinigang� or “adobo� but with its own unique balance of flavors.
2. Can I use lime juice instead of calamansi?
Yes, lime juice is a great substitute. Calamansi is more aromatic and slightly sweeter, so you might want to add a tiny pinch of sugar to compensate. For every tablespoon of calamansi juice, use 1 tablespoon of lime juice plus 1/4 teaspoon of orange zest (optional).
3. How do I ensure the pork is tender?
Browning the pork first and then simmering it slowly over low heat for at least an hour is key. You can also use a pressure cooker to cut the time down to about 30 minutes, but the stovetop method gives you more control over the sauce consistency.
4. Can I make this dish ahead of time?
Absolutely! In fact, the flavors improve after a day in the fridge. Cook the stew completely, let it cool, and refrigerate. Reheat gently on the stovetop, adding a little water to loosen the sauce if needed.
5. Is this dish spicy?
As written, it is not spicy. It has a tangy, savory flavor. If you like heat, add fresh chilies or a dash of chili flakes during cooking.
6. Can I freeze De Lima Santiago V MIB?
Yes, this stew freezes well. Cool it completely, then transfer to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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