It is common in instances of emergencies for power to be lost, which means the refrigerator, freezer, electric stoves and ovens are useless. In the oft chance that you have a gas oven and stove then be sure to keep matches in a waterproof container. If you do have an electric stove and oven and you find yourself having to use a gas grill to cook; remember not to use the grill indoors or in the garage. In conditions where even cooking outside is not possible then these tips may be valuable to know for the best food storage plan:
• Be sure to have plenty of canned and dried foods; make sure they are low sodium and be sure to store them in a cool, dry location with the storage date, or better yet the date of purchase marked or easily displayed.
• Make sure that you have easy recipes for preparing meals with your stored food and to store them right there with the food. Also make sure that you store the proper utensils for food prep.
• Not everything needs to be canned or dried; there are many items called “shelf stable” foods that will keep just fine if stored in a cool dry place. Snack stuffs like chips, dried fruits and broths, stocks, and juice boxes can keep for months or in some cases a few years.
• Be sure to store plenty of water; and not just for drinking. Many if not all recipes call for some water. Many times you’ll need to rehydrate dried foods and don’t forget water for things like brushing your teeth and hand washing.
• Regular fruits and vegetables will keep for days at room temperature. In an emergency you can simply bag fruits and vegetables for use in the near future or immediately. Be sure to always keep fresh fruits and vegetables on hand.
Pork Sisig Prepared From Your Emergency Store
Ingredients for Pork Sisig
• 1 kilo of canned pork
• 3 cloves of garlic
• 1 teaspoon of whole black peppers
• 1 cup of canned pineapple juice
• 2 cups of water
• 1 large chopped onion (approximated from dehydrated onions)
• 2 chopped chilies
• ¼ cup of vinegar
• ¼ cup of soy sauce
• 1 teaspoon of ground black pepper
• 1 calamanco lemon
• 1 raw egg (optional)
• Salt to taste
How to Cook Pork Sisig
1. Prepare the canned pork as needed; i.e. draining etc.
2. Combine the pork in a pot with the garlic, whole black pepper, salt, water and pineapple juice.
3. Bring to a boil and simmer for 30-45 minutes
4. Drain and cool the meat to room temperature
5. Grill the meat (gas or charcoal) until it is crispy and browned
6. If necessary after grilling chop the meat into approximately 1 inch cubes
7. Mix the meat with the onion, vinegar, soy sauce, chilies and ground black pepper
8. On the grill heat a cast iron plate or skillet until it is very hot
9. Remove the skillet or plate from the grill and place the meat mixture on it
10. Serve it up with the calamanco lemon and egg
In an emergency you can eat well with the proper preparation and forethought for the best food storage plan.
