SANGKUTSA ▷

This word is from the Spanish salcochar (meaning: to boil with water and salt).

In Philippine culinary traditions, sangkutsa was traditionally a method of pre-cooking meats in bulk to be used the following day for different dishes.

sangkutsa
pre-cooking

sangkutsa
half-cooking

sangkutsa
parch

This method was used for chicken, beef and pork, which were sliced into big chunks and half-boiled or half-fried / sautéed in lard.

Although the word may seem like a contraction of isang kutsara (“a spoonful”), sangkutsa actually stems from the Spanish verb salcochar, meaning to boil with water and salt.

possible misformation for isang kutsara: “sankutya”

Here is part of a recipe for Filipino adobo.

Hiwaing maliliit ang mga laman ng baboy. Hugasang mabuti at sangkutsahin sa suka at tubig. Kapag malambot na ay magpirito ng bawang at sibuyas, saka ihulog ang mga lamang sinangkutsa.

Slice into small pieces the pork flesh. Wash well and pre-cook in vinegar and water. Once soft, fry garlic and onions, and then drop in the flesh that had been pre-cooked.