If raw papaya is to be used as meat tenderizer in cooking nilaga when and how should it applied?

When to Apply:

* Before Marinating: This is the most effective method. Cut the papaya into small chunks or grate it. Add it directly to the meat and marinade for at least 30 minutes, up to a few hours. The papain enzyme in the papaya will start breaking down the tough muscle fibers, making the meat more tender.

How to Apply:

1. Cut and Marinate:

* Cut the raw papaya into small chunks or grate it.

* Add the papaya to the meat, along with other marinade ingredients (like soy sauce, garlic, ginger, onions).

* Cover and refrigerate for at least 30 minutes, or preferably longer for maximum tenderness.

2. Remove the Papaya:

* Before cooking the nilaga, remove the papaya chunks or grated papaya from the marinade. It can be used in other dishes or discarded.

3. Cook:

* Proceed with your nilaga recipe, using the marinated meat.

Tips:

* Type of Papaya: Choose a firm, unripe papaya. Ripe papaya won't be as effective for tenderizing.

* Meat Cuts: This method works best with tougher cuts of meat like beef, pork shoulder, or chicken thighs.

* Alternative: If you don't have papaya, you can use commercial meat tenderizers, but they often contain chemicals.

Important Note: Papaya tenderization can be quite effective, so don't overdo it. Too long of a marinade can make the meat mushy.