{"id":196505,"title":"Beef pares, filip\u00ednsk\u00e9 du\u0161en\u00e9 hov\u011bz\u00ed","modified":"2026-10-31T16:58:13+01:00","plain":"Filip\u00ednsk\u00e1 klasika: lahodn\u00e9, dokonale m\u011bkk\u00e9 hov\u011bz\u00ed du\u0161en\u00e9 se s\u00f3jovou om\u00e1\u010dkou a bady\u00e1nem, pod\u00e1van\u00e9 s \u010desnekovou r\u00fd\u017e\u00ed\n\n\n\nV Manile se hov\u011bz\u00ed pares pod\u00e1v\u00e1 ve chv\u00edli, kdy om\u00e1\u010dka lehce ulp\u00edv\u00e1 na l\u017e\u00edci a z r\u00fd\u017ee je\u0161t\u011b stoup\u00e1 p\u00e1ra. Hov\u011bz\u00ed je m\u011bkk\u00e9, hned uc\u00edt\u00edte bady\u00e1n a v\u00fdvar v\u0161echny chut\u011b kr\u00e1sn\u011b vyv\u00e1\u017e\u00ed. A co teprve tradi\u010dn\u00ed p\u0159\u00edloha v podob\u011b \u010desnekov\u00e9 r\u00fd\u017ee ??? Je to jednoduch\u00e9, syt\u00e9 a ur\u010dit\u011b si pochutn\u00e1te.\n\n\n\nCo je hov\u011bz\u00ed pares?\n\n\n\nPares znamen\u00e1 v tagal\u0161tin\u011b \u201ep\u00e1r\u201c. N\u00e1zev ozna\u010duje p\u0159edev\u0161\u00edm kompletn\u00ed j\u00eddlo filip\u00ednsk\u00e9 kuchyn\u011b: du\u0161en\u00e9 hov\u011bz\u00ed, \u010desnekovou r\u00fd\u017ei a \u010dirou hov\u011bz\u00ed pol\u00e9vku. V\u0161echny t\u0159i slo\u017eky se pod\u00e1vaj\u00ed zvl\u00e1\u0161\u0165, tak\u017ee si m\u016f\u017eete u ka\u017ed\u00e9ho sousta sami ur\u010dit pom\u011br om\u00e1\u010dky, r\u00fd\u017ee a v\u00fdvaru.\n\n\n\nDal\u0161\u00ed sehran\u00e1 filip\u00ednsk\u00e1 trojice: tapsilog\n\n\n\nZ\u00e1kladem asada je s\u00f3jov\u00e1 om\u00e1\u010dka, hn\u011bd\u00fd cukr a bady\u00e1n. Maso rozpl\u00fdvaj\u00edc\u00ed se na jazyku dod\u00e1v\u00e1 tuk a kolagen, sinangag suchou strukturu a v\u016fni, v\u00fdvar zase zah\u0159eje. Pokud se v\u0161e sm\u00edch\u00e1 je\u0161t\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm, j\u00eddlo ztrat\u00ed sv\u00e9 kouzlo.\n\n\n\nZ La Lomy a\u017e k misk\u00e1m pod\u00e1van\u00fdm pozd\u011b ve\u010der\n\n\n\nP\u016fvod hov\u011bz\u00edho pares je pom\u011brn\u011b dob\u0159e zn\u00e1m\u00fd. Proslavila ho Jonas, j\u00eddelna typu carinderia, kterou v roce 1979 otev\u0159eli Lolita \u201eLolly\u201c Tiu a Roger Tiu ve \u010dtvrti La Loma v Quezon City. Man\u017eel\u00e9 Tiu vy\u0161li z rodinn\u00e9ho receptu na asado inspirovan\u00e9ho \u010d\u00ednskou kuchyn\u00ed, kter\u00e9 svou sladkoslanou chut\u00ed p\u0159ipom\u00ednalo char siu, a prom\u011bnili ho v kompletn\u00ed, cenov\u011b dostupn\u00e9 j\u00eddlo ur\u010den\u00e9 pracuj\u00edc\u00edm.\n\n\n\nV La Lom\u011b se \u010dasto srovn\u00e1v\u00e1 s podnikem Pares sa Retiro. Jonas je dodnes spojov\u00e1n s \u0159id\u0161\u00ed a slan\u011bj\u0161\u00ed om\u00e1\u010dkou, zat\u00edmco Retiro p\u0159ipom\u00edn\u00e1 om\u00e1\u010dku hust\u0161\u00ed, slad\u0161\u00ed, s v\u00fdraznou chut\u00ed bady\u00e1nu a spoustou \u0161lach. Pouli\u010dn\u00ed varianta pares kanto jde je\u0161t\u011b d\u00e1l, je tu\u010dn\u011bj\u0161\u00ed, lepkav\u011bj\u0161\u00ed a s\u00f3jov\u00e1 om\u00e1\u010dka v n\u00ed vynik\u00e1 je\u0161t\u011b v\u00fdrazn\u011bji.\n\n\n\nM\u00e1te chu\u0165 na prav\u00fd filip\u00ednsk\u00fd hov\u011bz\u00ed v\u00fdvar? Vyzkou\u0161ejte bulalo\n\n\n\nJ\u00eddlo si p\u0159esto zachov\u00e1v\u00e1 jasnou skladbu: du\u0161en\u00e9 hov\u011bz\u00ed, \u010desnekovou r\u00fd\u017ei a v\u00fdvar pod\u00e1van\u00fd zvl\u00e1\u0161\u0165. Pr\u00e1v\u011b tato trojice ho odli\u0161uje od oby\u010dejn\u00e9ho rag\u00fa pod\u00e1van\u00e9ho na r\u00fd\u017ei, i kdy\u017e k filip\u00ednsk\u00fdm j\u00eddl\u016fm pat\u0159\u00ed tak\u00e9 klasiky jako ku\u0159ec\u00ed adobo, sinigang nebo sisig.\n\n\n\nHlavn\u00ed suroviny na hov\u011bz\u00ed pares\n\n\n\n\n\n\n\nMaso mus\u00ed b\u00fdt bohat\u00e9 na kolagen: hod\u00ed se hrud\u00ed, bok, kli\u017eka nebo litid. Stejn\u011b jako u B\u00f2 kho prom\u011bn\u00ed dlouh\u00e9 du\u0161en\u00ed tyto kusy v sousta rozpl\u00fdvaj\u00edc\u00ed se na jazyku a dod\u00e1 om\u00e1\u010dce plnost. S p\u0159\u00edli\u0161 libov\u00fdm masem bude pares snadno such\u00e9 a chu\u0165ov\u011b nev\u00fdrazn\u00e9.\n\n\n\nOm\u00e1\u010dka se p\u0159ipravuje ze s\u00f3jov\u00e9 om\u00e1\u010dky, hn\u011bd\u00e9ho cukru, z\u00e1zvoru, \u010desneku, cibule a cel\u00e9ho bady\u00e1nu. Bady\u00e1n je jej\u00edm hlavn\u00edm pozn\u00e1vac\u00edm znamen\u00edm, ne jen jemnou v\u016fn\u00ed v pozad\u00ed. \u00dast\u0159icov\u00e1 om\u00e1\u010dka m\u016f\u017ee podpo\u0159it plnou chu\u0165, nesm\u00ed v\u0161ak p\u0159eb\u00edt chu\u0165 hov\u011bz\u00edho.\n\n\n\nPodobn\u011b p\u0159\u00edjemn\u011b zah\u0159eje i goto\n\n\n\nV\u00fdvar z kost\u00ed, pep\u0159e, bobkov\u00e9ho listu a aromatick\u00fdch p\u0159\u00edsad mus\u00ed z\u016fstat \u010dir\u00fd. P\u0159ipom\u00edn\u00e1 pojet\u00ed \u010dir\u00e9ho v\u00fdvaru: v\u00fdrazn\u00e1 chu\u0165, ale \u017e\u00e1dn\u00e1 t\u011b\u017ekost. R\u00fd\u017ee se p\u0159ipravuje z vychladl\u00fdch zrnek a sma\u017een\u00e9ho \u010desneku, aby vznikl such\u00fd, vo\u0148av\u00fd sinangag, kter\u00fd dob\u0159e nasaje om\u00e1\u010dku.\n\n\n\nJak poznat dobr\u00e9 hov\u011bz\u00ed pares\n\n\n\nDobr\u00e9 pares se pod\u00e1v\u00e1 ve t\u0159ech \u010d\u00e1stech: leskl\u00e9 rag\u00fa, nemastn\u00e1 \u010desnekov\u00e1 r\u00fd\u017ee a \u010dir\u00fd v\u00fdvar. \u0160lachy mus\u00ed b\u00fdt pr\u016fsvitn\u00e9 a m\u011bkk\u00e9, om\u00e1\u010dka nesm\u00ed b\u00fdt mou\u010dnat\u00e1 ani m\u00edt slizkou konzistenci. \n\n\n\nNa dopln\u011bn\u00ed stolu se v\u017edy hod\u00ed dobr\u00fd filip\u00ednsk\u00fd sisig\n\n\n\n\u010c\u00ednsk\u00e9 ko\u0159en\u00ed p\u011bti v\u016fn\u00ed nahrad\u00ed bady\u00e1n jen v nouzi a ve velmi mal\u00e9m mno\u017estv\u00ed, proto\u017ee h\u0159eb\u00ed\u010dek snadno p\u0159evl\u00e1dne. Pozor tak\u00e9 na se\u010du\u00e1nsk\u00fd pep\u0159, maso pouze uva\u0159en\u00e9 ve vod\u011b, lepkavou r\u00fd\u017ei a verze, kter\u00e9 jsou dochucen\u00e9 chilli je\u0161t\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm.\n\n\n\n\n\n\tAutentick\u00e9 hov\u011bz\u00ed pares\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNa v\u00fdvar1.9 L vody900 g hov\u011bz\u00edho hrud\u00ed (nakr\u00e1jen\u00e9ho na kostky o velikosti 4 cm)1.4 L vody1 cibule (oloupan\u00e1, rozkrojen\u00e1 na \u010dtvrtky)4 strou\u017eky \u010desneku (oloupan\u00e9, rozdrcen\u00e9)1 l\u017ei\u010dka cel\u00e9ho pep\u0159e2 bobkov\u00e9 listy1 l\u017e\u00edce soli (a dal\u0161\u00ed podle pot\u0159eby)jarn\u00ed cibulky (nasekan\u00e9, k pod\u00e1v\u00e1n\u00ed)pep\u0159 (podle chuti)Na hov\u011bz\u00ed asado1 l\u017e\u00edce \u0159epkov\u00e9ho oleje1 cibule (oloupan\u00e1, nasekan\u00e1)3 strou\u017eky \u010desneku (oloupan\u00e9, nasekan\u00e9 najemno)1 kousek z\u00e1zvoru (2,5 cm, oloupan\u00fd, nakr\u00e1jen\u00fd na tenk\u00e9 nudli\u010dky)240 ml v\u00fdvaru (odlo\u017een\u00e9ho z va\u0159en\u00ed hov\u011bz\u00edho masa)60 ml s\u00f3jov\u00e9 om\u00e1\u010dky55 g hn\u011bd\u00e9ho t\u0159tinov\u00e9ho cukru2 hv\u011bzdi\u010dky bady\u00e1nus\u016fl (podle chuti)pep\u0159 (podle chuti)Na sma\u017eenou r\u00fd\u017ei s \u010desnekem740 g r\u00fd\u017ee (uva\u0159en\u00e9 den p\u0159edem a vychlazen\u00e9)60 ml \u0159epkov\u00e9ho oleje5 strou\u017ek\u016f \u010desneku (oloupan\u00fdch, nasekan\u00fdch najemno)s\u016fl (podle chuti)pep\u0159 (podle chuti)\t\n\t\n\t\tNa v\u00fdvarV hrnci na st\u0159edn\u00edm ohni p\u0159ive\u010fte 1,9 L vody k varu a p\u0159idejte hov\u011bz\u00ed hrud\u00ed.Va\u0159te 8 a\u017e 10 minut a sb\u00edrejte p\u011bnu, pot\u00e9 maso sce\u010fte, vodu vylijte a maso i hrnec d\u016fkladn\u011b opl\u00e1chn\u011bte.Vra\u0165te maso do \u010dist\u00e9ho hrnce, p\u0159ilijte 1,4 L studen\u00e9 vody, p\u0159ive\u010fte k varu a sb\u00edrejte p\u011bnu, dokud nebude voda \u010dir\u00e1.P\u0159idejte cibuli, \u010desnek, cel\u00fd pep\u0159, bobkov\u00e9 listy a 1 l\u017e\u00edci soli.St\u00e1hn\u011bte ohe\u0148, p\u0159iklopte a nechte zvolna va\u0159it 2 hodiny a\u017e 2 hodiny 30 minut, dokud maso nezm\u011bkne. Maso vyjm\u011bte d\u011brovanou nab\u011bra\u010dkou a v\u00fdvar udr\u017eujte na m\u00edrn\u00e9m ohni (240 ml odlo\u017ete na asado).Na hov\u011bz\u00ed asadoNa p\u00e1nvi na st\u0159edn\u00edm ohni rozeh\u0159ejte olej a orestujte cibuli, \u010desnek a z\u00e1zvor dom\u011bkka.P\u0159idejte hov\u011bz\u00ed maso a op\u00e9kejte 2 a\u017e 3 minuty, dokud lehce nezhn\u011bdne.Sm\u00edchejte odlo\u017een\u00fd v\u00fdvar se s\u00f3jovou om\u00e1\u010dkou a hn\u011bd\u00fdm t\u0159tinov\u00fdm cukrem, m\u00edchejte do rozpu\u0161t\u011bn\u00ed cukru a pot\u00e9 nalijte do p\u00e1nve. P\u0159idejte bady\u00e1n.P\u0159ive\u010fte k m\u00edrn\u00e9mu varu a prom\u00edchejte, aby se maso obalilo om\u00e1\u010dkou, pot\u00e9 va\u0159te 8 a\u017e 10 minut, dokud se om\u00e1\u010dka nezredukuje. Osolte a opep\u0159ete podle chuti.Na sma\u017eenou r\u00fd\u017ei s \u010desnekemV m\u00edse rozdrobte studenou r\u00fd\u017ei, aby se jednotliv\u00e1 zrnka odd\u011blila.Ve velk\u00e9 p\u00e1nvi na m\u00edrn\u00e9m ohni rozeh\u0159ejte olej, p\u0159idejte \u010desnek a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed sma\u017ete dozlatova. \u010cesnek vyjm\u011bte d\u011brovanou nab\u011bra\u010dkou a nechte okapat na pap\u00edrov\u00e9 ut\u011brce.P\u0159ebyte\u010dn\u00fd olej slijte a v p\u00e1nvi ponechte p\u0159ibli\u017en\u011b 1 a\u017e 2 l\u017e\u00edce. Zvy\u0161te ohe\u0148 na maximum, p\u0159idejte r\u00fd\u017ei a op\u00e9kejte ji v kr\u00e1tk\u00fdch intervalech (rozprost\u0159ete ji na p\u0159ibli\u017en\u011b 45 sekund a pot\u00e9 prom\u00edchejte), dokud nebude d\u016fkladn\u011b proh\u0159\u00e1t\u00e1. Osolte a opep\u0159ete podle chuti.K pod\u00e1v\u00e1n\u00edNalijte v\u00fdvar do misek a posypte jarn\u00ed cibulkou. Sma\u017eenou r\u00fd\u017ei s \u010desnekem a hov\u011bz\u00ed asado pod\u00e1vejte hork\u00e9, s v\u00fdvarem zvl\u00e1\u0161\u0165.\t\n\t\n\t\t\nNevynech\u00e1vejte p\u0159edva\u0159en\u00ed masa: zajist\u00ed \u010dir\u00fd v\u00fdvar bez usazenin.\nVa\u0159te jen m\u00edrn\u00fdm varem: p\u0159i p\u0159\u00edli\u0161 prudk\u00e9m varu se tuk emulguje a v\u00fdvar se zakal\u00ed.\n\n\t\n\t\n\t\tHauptgerichtAsiatische K\u00fcche","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196505","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196505"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196505\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/128364"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}