Inihaw na Liempo (Grilled Pork Belly)

Filipinos all time favorite grilled pork belly (inihaw na liempo ng baboy) is best for lunch and dinner with unlimited rice and perfectly matched with spicy vinegar and garlic dipping sauce or soy sauce with calamansi. OK,  I'm literally mouth-watering while writing this post. Can you blame me?! ;)

Grilled pork belly is quite easy to cook, although the time difference of marinating makes a huge impact on its flavor. Of course, the longer you marinate the meat, the tastier it would be. Also, I used Sprite in this particular recipe of marinade to add a little sweetness and helps to tenderize the meat.

I sometimes grill in our oven or on a pan-grill, which is the only option for us who are living in a building flat; although charcoal grilling is still the best for me. Good thing that we spent our weekend in my brother's place where we can charcoal grill, since they have an open area for grilling. Just perfect with a sunny cold weather.

Below is my recipe :)



Ingredients:

• 1 kilo Pork Belly - About 1/2 inch - 3/4 inch in thickness
• 1/4 cup apple cider vinegar (or lemon juice)
• 1/2 cup soy sauce
• 1 cup Sprite or 7-up
• 1 tablespoon sugar
• 2 teaspoon ground black pepper
• 1 teaspoon salt
• 5 cloves of garlic - minced
• 2 chili - chopped (optional)
• 2 tablespoon ketchup
• 2 tablespoon oil

Procedure:

1. In a bowl, combine apple cider vinegar, soy sauce, ketchup, Sprite, sugar, ground black pepper, salt, garlic, and chilies.
2. Stir well until sugar and salt are dissolved.
3. Add pork belly, mix all together, cover it, put in the fridge and marinate overnight (or at least an hour).
4. In a bowl, pour the pork belly marinade. Add oil and stir well (for the basting sauce).
5. Grill the pork belly for 2-3 minutes each side. When the pork starts to pale, regularly brush it with basting sauce.
6. Continue to grill it for 5-6 minutes each side  or until pork is cooked through.
7. Best served with vinegar, garlic and chili dipping sauce. Enjoy!

Read More »

Pork Embutido

Embutido is a Filipino style of meatloaf. It is a mix of ground meat and spices then rolled in a foil; It can either be steamed or baked. Embutido can be served as cold-cuts, fried slices or fried as a whole then slice.

I've wrote a recipe here before but I sometimes change my recipe depending on the availability of my ingredients. I sometimes bake or steam my embutido, depending on my mood also. I personally like it steamed then pan fried ;) Yes, adding a little grease and frying it up makes a difference in the taste, although it is not a healthy option.

Adding minced bell pepper (red or green) adds color to the meatloaf, while putting sweet pickle relish adds a little sweetness to the flavor, but since I don't have it in my fridge and my husband is a little picky when it comes to the ingredients of whatever I cook, I decided not to add it.

Below is the recipe:

Ingredients:

• 1 kg ground pork
• 2 teaspoon ground pepper
• 1 1/2 teaspoon salt
• 2 medium sized onions - minced
• 5 cloves of garlic - minced
• 1\4 cup tomato sauce
• 2 tablespoon tomato paste
• 1 cup grated carrots
• 1 cup grated Parmesan cheese
• 2 eggs
• 1/4 cup raisins
• quail eggs - boiled and peeled
• vienna sausages / hotdog - sliced into two
• margarine
• aluminum foil
• 1.5 liter of water for the steamer.

Procedure:

1.  Put the ground pork in a bowl.
2.  Add salt and pepper.
3.  Add onion and garlic.
4.  Add tomato sauce and tomato paste.
5.  Add the grated carrots.
6.  Add the grated Parmesan cheese

7.  Crack eggs and add in the bowl.

8.  Add raisins.

9.  Mix it well.

10.  Let it rest for 10-15 minutes. This lets the pork absorb the flavor and the liquid of the mixture.

11.  Prepare the quail eggs and sausages.

12.  Prepare a 12 inch x 12 inch foil and grease it with margarine (or butter).

13. Put 3 tablespoon of pork mixture on the greased foil. Spread and flatten the mixture onto

      the center of the foil.

14. Line in the center 4 pieces of quail eggs.
15. Line 3 slices of vienna sausages next to the quail eggs.
16. Roll the aluminum foil into a tightly packed log about 2″ in diameter, sealing on both ends.
      Repeat with the remaining pork mixture.
17. Place the pork mixture logs on a steamer.
18. Let it steam for an hour.
19. Remove from the steamer and let it cool.
20. You may optionally pan fried the logs of embutido to achieve a little toasted effect and taste.
21. Serve with ketchup and enjoy!

Read More »

Lechon Kawali

Who wouldn't crave for this lovely dish. Crispy, tasty and definitely mouth watering. During my childhood days, we can only have this dish during fiestas and big celebrations, but now, luckily, I can have it whenever I want! Ooopppsss cholesterol alert.

Cooking lechon kawali seems really easy. Well, it is, but a little messy and will really require your alertness specially with oil splatter ;) 

Sometimes I use my turbo oven to crisp and turn to golden brown my lechon kawali but deep frying indeed gives a different intensity in the flavor. However, which ever you prefer will surely satisfy your craving.

In this recipe, I deep fried my lechon kawali and enjoyed a little extra cholesterol on it ;)

Ingredients:

• 1 Kg Pork belly
• 1 Tablespoon + 1 teaspoon salt
• 1 Tablespoon whole pepper corn
• 1 teaspoon ground black pepper
• 3 pieces dried bay leaves
• 3 cups cooking oil
• 3 cups Water
• 1/4 cup Apple cider vinegar
• 4 Tablespoons Balsamic vinegar

Procedure:

1. Put all the ingredients (except the cooking oil, 1 tbsp salt and 1 tbsp ground black pepper) on a big pot and bring to a boil. Let it simmer for 30 minutes or until meat is tender.
2. Remove the meat from the pot and let it cool down.
3. Cut the pork into roughly 2x2 inches thick.
4. Sprinkle 1 tbsp of salt and 1 tbsp ground black pepper on the meat.
5. Heat cooking oil on a pot. The oil should be hot enough before putting the meat.
6. Deep fry the pork until it is golden brown and the pork skin is crispy.
7. Remove the meat from the pot and put it on a paper towel to drain excess oil.
8. Serve and enjoy!

Read More »

Lechon Belly (Roasted Pork Belly)

Lechon is definitely one of Filipino favorites when it comes to authentic Pinoy dishes. Unfortunately, lechon is not very much available here in UAE unless you visit Filipino restaurants in hotels which are very expensive.

Last weekend my brother bought me a special cut of pork slab from Dubai which we don't have here in Abu Dhabi. As much as I would like to use it for other dishes, my husband requested for lechon belly which is perfect for the cut of the pork we have.

I used basic seasoning of salt and pepper, garlic and lemon grass. What is quite uncommon in this recipe is the Sinigang sa Sampalok powder mix and onion. I've learned the use of Sinigang sa Sampalok powder mix from the guy who cooked our lechon in the Philippines from my last visit early this year. I am not really sure what it is for but it definitely makes my lechon belly very tasty. I just improvised and tried adding caramelized onion for the stuffing which makes a perfect combination of sweetness to the savory flavor of the lechon.


Ingredients:

• 1.5 kilo slab of pork belly with skin
• 1 tablespoon garlic minced
• 2 large onion thinly sliced
• 4 stalks of lemon grass
• salt and pepper to taste
• 1/2 cup water
• 1 tablespoon Sinigang sa Sampalok powder mix
• 2 + 2 tablespoon oil

Procedure:

1. Preheat oven at 170 degrees Celsius.
2. Heat oil in a pan and caramelize onion. Set aside.
3. Rub minced garlic, salt, pepper and Sinigang sa Sampalok powder mix to the pork.
4. Put the caramelized onions on the meat side of the pork slab.
5. Bend the stalks of lemon grass and put at the center of the pork before rolling it and seal with a cooking string.
6. Brush oil on the pork skin.
7. Put the roll of pork on aluminum rack on top of a pan.
8. Pour in 1/2 cup water in the pan.
9. Cover the pork with foil and bake for 2 hours in 170 degrees Celsius.
10. Remove the foil and continue baking for another 1 hour in 220 degrees Celsius for the skin to become crispy. Constantly check on it to avoid burning. The skin should be crispy but not burnt.
11. Best served with sarsa (liver sauce). Enjoy!

Read More »

Pork Ears Pares

Whenever a food craving strikes I always make sure to have it as soon as possible. Well, my husband knows that, because if I won't get it, he's the first one affected of my mood swings.

At times I don't have much things to do at work, my brain is wandering of what should I cook for dinner or for the weekend even if the week just started. And when my mind decided for what I want, it should be done. So, for this dish, which I don't have available ingredients, my husband and I have to do extra effort to buy specific ingredients just to satisfy my cravings.

I'm pretty sure he was satisfied because he requested me to cook it again. It was my first time to cook pork ears pares and my husband is not really a fan of such dish, so for him to request it, I'm definitely sure he loves it. Well, aside from satisfying my cravings, what really matters is for my husband to be happy with whatever I cooked for him.


Ingredients:

• 1 Kg. Pork Ears - Cleaned, cut into small about 2"x2"
• 3 tablespoon + 1/4 cup white vinegar
• 1/4 cup balsamic vinegar
• 2 + 1 1/2 cups water
• 1/2 cup brown sugar
• 1 + 1 teaspoon salt
• 2 pcs star anise
• 2 pcs laurel leaves
• 1/2 cup dried banana blossoms
• 1/2 + 1/2 teaspoon black ground pepper
• 1 teaspoon whole black pepper
• 1 medium sized onion chopped
• 4 cloves of garlic chopped
• 1 teaspoon chili flakes
• 4 tablespoon oil

Procedure:

1. Boil 2 cups of water  with 1/4 cup vinegar, salt and pepper in a pot.
2. Add the pork ears and let it simmer for 30 minutes. Drain and set aside.
3. Saute garlic and onion in a casserole.
4. Add the pork ears, star anise, balsamic vinegar, 3 tablespoon white vinegar, chili flakes, salt, pepper, laurel leaves and water. Cover and let it simmer for 20 minutes.
5. Add brown sugar and banana blossoms. Cover and let it simmer for another 10 minutes.
6. You may adjust the saltiness as you desire.
7.  Remove from heat. Serve and enjoy.

Read More »

Ginulay na Mais na May Baboy at Malunggay (Corn Soup with Pork and Moringa Leaves)

One of the easiest and tastiest soup that my husband and I love is Ginulay na Mais (Corn Soup). It is best to pair with fried or grilled dishes or just with plain white steamed rice. 

My brother and sister-in-law invited us for a lunch last weekend. I requested my brother to grill pork for us. Yes, I am spoiled :) And he requested atsara in return. Well, I did prepare atsara to bribe him for the grilled pork but I also prepared Ginulay na Mais sauteed with pork and garnished with malunggay, which I think is perfect for grilled pork. Aside from it is easy to prepare of course, I knew that my husband would love it also.

I remember how my mom or grandmother usually prepares their corn for ginulay. It is finely grated which makes the soup very thick. I like it but I also like to have something that I can chew. That is why I mixed whole corn kernel and grated corn in this recipe. I love it when they put squash leaves and flowers (dahon at bulaklak ng kalabasa) but unfortunately, we don't have it here in UAE so I used malunggay which works great also :)

If you prefer not to add pork or meat, it is definitely fine. It will still be delicious with plain vegies :)

Ingredients:

• 1 can Whole Corn Kernel
• 3 Pieces fresh corn - grated
• 1/2 kg pork - cut into small slices
• Moringa Leaves
• 5 Tablespoon Fish sauce
• salt
• pepper
• 3 cups of water + 1/4 cup
• 1 medium sized onion - chopped
• 1 tablespoon garlic - minced
• Oil

Procedure:

1. Season pork with salt and pepper and put in a casserole with 1/4 cup of water. Let it boil.
2. Once the water is almost dry, add about 4 tablespoon of oil and fry it until golden brown.
3. Add onion and garlic to saute.
4. Add fish sauce  and pepper.
5. Put in the whole corn kernel and the grated corn.
6. Pour in the water.
7. Let it simmer for about 3 minutes.
8. You may adjust the seasoning depending to your taste.
9. Once boiling, add the moringa leaves and remove the casserole from heat.
10. Serve and enjoy!

Read More »

Braised Pork Belly

One of the easiest way to cook pork is by braising it. I think it is easier than frying, less fat (I guess) and less fear of hot oil splashing all over your kitchen and to yourself. But in this version of my braised pork, I did a little effort in elaborating its flavor by brining. Thanks to my short course in Science of Gastronomy for introducing this technique!

Brining is similar to marinating but with different result. Brining helps to lock in moisture, add tenderness and deep flavor to meat, while marinating often just adds flavor to its exterior. I also put some seasoning while brining to add more flavor when I cook it. If you try to research about brining rules, you will find different techniques in doing this, but in my several experiment, I will best suggest that 1 tablespoon of rock salt to 1 cup of water is just enough.

Well, so much of the geeky procedures, below is my ingredients and procedure in doing this recipe.

Ingredients:

• 1 Kg of pork belly (sliced in 1 inch thickness 6-7 inches long each)
• 3 cups of water + 3/4 cup for braising
• 3 tablespoon of rock salt
• 2 tablespoon brown sugar
• 1 tablespoon ground pepper
• 2 teaspoon chili flakes
• 3 tablespoon of minced garlic
• 3 tablespoon of minced onion
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• onion spring for garnishing

Procedure:

1. On a container (enough depth to submerge your meat in the brine solution), mix all the ingredients, except pork. Thoroughly, combine everything.
2. Add the pork.  Make sure that the meat is well submerged in the brine solution. Cover it and put in a fridge for at least an hour or until overnight.
3. On a pan, put the pork and 5 tablespoon of the brine solution.
4. Pour 3/4 cup water then turn on the heat to medium low fire.
5. Cover and let it simmer for 7 minutes then turn sides.
6. Continue to simmer with cover until the liquid is almost dry and thick.
7. Remove the cover and lower the heat.
8. Let it slightly fry until brown on both sides.
9. You may serve it as it is or cut it into smaller portions.
10. Garnish with chopped onion spring. Best serve with white rice.
11. Enjoy!

Read More »

Pork Spare Ribs Adobo

From some healthy recipe articles to a complete opposite one?! Yes, my blog just can't resist salty and oily food :) So, to satisfy my husband's and my cravings, Adobo, "Pinoys' national food" is just the perfect choice.

I know I have posted several adobo recipes here in my blog but there is always a room for more! This easy and a sure Pinoy crowd favorite is definitely a must try! I love to eat it with rice using my hands. It is quite messy food to enjoy, but indeed worth the effort.

I've used pork in this particular dish, but as we all know, adobo is not only limited with pork; beef, chicken and seafood can also be cooked this way.

Ingredients:

• 1 kg pork spare ribs, cut
• 1 onion, minced
• 7 cloves garlic, minced
• 1/4 cup vinegar
• 1/2 cup soy sauce
• 1/2 cup water
• 1 tsp pepper
• 1 1/2 tsp of chili flakes
• 1 tablespoon sugar
• oil

Procedure:

1. Marinate for at least 1 hour the spare ribs with soy sauce, vinegar, pepper and chili flakes. Set aside.
2. In a casserole, saute garlic and onion in oil.
3. Add pork spareribs and let it lightly fry.
4. Add the marinade and water. Let it simmer in a medium heat until meat is almost tender.
5. Add sugar. Let it continue to simmer until the liquid is almost dry.
6. Serve with rice. Enjoy!

Read More »

Molo Soup

My mom used to cook Molo Soup on almost every occasions back home when I was a kid. It was a sure hit for everyone! From my recent vacation in the Philippines, I once again tasted her culinary expertise, especially with this dish on her birthday. I wonder why I didn't even tried it yet, where in fact it is so easy to cook and the ingredients are not difficult to find - almost effortless!

After few weeks of being back to reality that I am here in UAE, I already miss everything in the Philippines. And to help relieve my change of weather sickness, first thing I got in mind was to cook Molo soup. Well, my husband loves it! It was indeed a comfort food.

Ingredients:

• 1/2 kg ground pork (or beef)
• molo / wanton wrapper
• 1 medium white onion, minced
• 1 medium white onion, sliced
• 5 cloves of garlic, minced
• 2 medium carrots, sliced diagonally
• 1/2 cup celery, cut diagonally
• 1 1/2 cup cabbage, cut into small (about 1 inch x 1 inch)
• 1 cup mushrooms cut into two
• 2 liters of water
• 1 can cream of mushroom
• salt and pepper to taste

Procedure:

1. Mix pork, minced onion, minced garlic, salt and pepper.
2. Wrap about 1 1/2 teaspoon of the pork mixture in a molo wrapper. Do the same until you finish with the pork mixture. Set aside.
3. In a big casserole, boil water.
4. Once boiling, lower the fire to medium-low heat.
5. Add the Molo wraps and sliced onion. Let it simmer for 15 mins or until the molo wraps are cook.
6. Add carrots and let it cook for another 5 minutes.
7. Add celery, cabbage, mushroom and the cream of mushroom. Let it cook for another 5 minutes.
8. Add salt and pepper to taste.
9. Serve and enjoy! 

Read More »

Pork Binagoongan

Pork Binagoongan has always been a good food to stock in a jar and match with green mangoes, even with kare-kare and also a good choice for main course. 

Here's a simple authentic Pinoy dish with distinct taste and smell that will surely satisfy your tummy and cravings :)

Ingredients:

• 1/2 kg Pork belly - Cubes (boiled)
• 1/2 cup bagoong alamang (salted, fermented shrimp paste)
• 3 tablespoons garlic - minced
• 3 tablespoons onion - sliced
• 1 medium tomato - chopped
• 2 pcs green chilies - chopped
• 1/2 teaspoon dried chili crushed
• 2 tablespoons vinegar or lemon/calamansi juice
• 1 tablespoon sugar
• pepper
• oil

Procedure:

1. Heat oil in wok with medium high heat.
2. Saute garlic, onion and tomato.
3. Add pork and let it fry until slightly golden brown.
4. Add bagoong, green chilies, vinegar, pepper, crushed dried chilies and sugar. Stir well.
5. Let it simmer for 2-3 minutes.
6. Serve and enjoy!

Read More »

Pork Lengua with White Mushroom Sauce

Lengua is a Spanish word for tongue. It can be used as a great recipe, either pork or ox tongue, but you should definitely be patient in cooking this though. Some might consider this as an exotic dish but since we always have this dish on every occasions  in the Philippines, I get used to it and I could say that it is indeed special and very tasty.

Pork or Ox lengua in white or red mushroom sauce is one of my personal favorite. I don't know why I haven't cooked it before to feature here in my blog. Maybe, I just know that it is very special for me and I don't want to ruin my expectations.

Well, I guess I recently had enough courage to try this recipe and I must say that it was near to perfection. :)

I should have been a little bit more patient in boiling the tongue to achieve the right tenderness, otherwise it was very good.

Ingredients:

• Pork Tongue - 1 kg
• 3 tablespoon lemon juice
• 1/2 cup soy sauce
• 3 tablespoon garlic powder
• 1 cup whole mushroom
• 2 tablespoon onion chopped
• 3 tablespoon garlic minced
• 1 cup (1 can or 1 sachet diluted in water) Mushroom Soup
• 1 cup all-purpose cream
• salt
• pepper
• water
• oil

Procedure:

1. Boil the whole tongue in water with salt for 15-20 minutes.
2. Do not turn-off the heat. Remove the tongue from boiling water and scrape-off the white outer layer of the tongue. Once cleaned, put it back in the boiling water and let it tenderize for another 40 minutes.
3. Turn off the heat and remove the tongue from the boiling water.
4. Slice it for about 1/4 - 1/2 inch width.
5. Marinate it for at least an hour (best overnight) with soy sauce, garlic powder and lemon juice. Keep in refrigerator.
6. On a casserole with medium high heat, saute garlic and onion until lightly brown.
7. Put the marinated sliced pork tongue on the casserole and saute for 5 minutes.
8. Pour 2 cups of water, cover the casserole and let it simmer for 15 minutes.
9. Pour the mushroom soup and all-purpose cream.
10. Put the whole mushroom.
11. Season with salt and pepper. Mix thoroughly. You can add more water depending on the thickness of the sauce that you want. Let it simmer for another 5 minutes.
12. Serve and enjoy! =)

Read More »

Bulacan Sweet-Style Longganisa

Longganisa, longanisa, longganiza, longaniza??? Some even pronounced it langgonisa. He he he, including me =D. Well, however it should be spelled it will always meant to be Pinoy’s native sausage =D

There are many longganisa versions in the Philippines. One of the most famous was Longganisang Lucban. I haven’t tasted it yet but I guess it won’t be famous if it is not too good. I’ve tasted Pangasinan’s version of tasty, garlic flavoured longganisa which was unique because of the toothpicks in between each segment. 

Since I grew up in Bulacan, the most famous longganisa for me would be the ones sold in our public market in Bustos or Baliuag. It might not be famous within the country but it is surely the best for me.

I personally love the sweet-style longganisa. My Mom usually bought from her suking tindera (trusted seller) since bocha (double dead pigs) was very rampant in the market. I remember the oily, tasty and red meat and fats of our fried longganisa. A perfect breakfast to start my day….. Red meat and fats??? Yes, my Mom said it is red because of the salitre (meat preservatives).

Just recently, my Ninong came here in Abu Dhabi and as usual I have something from my parents. They send me my favourite sweet-style Longganisa from Bulacan. Out of curiosity, I immediately called my parents to ask, “Bakit hindi pula yung longganisa?”, my Dad laughed and answered, “Bawal na ang salitre, masama daw yun sabi ng Mommy mo.”

Well, my Mom really has a point there since salitre is known to be carcinogenic. But I can’t imagine my tocino not to be red. =(    I know it is possible though, but I don’t know, maybe I am just not used to it.

Any how, just sharin’ with you a photo of my Sweet-style Bulacan Longganisa without salitre =D

Read More »

Paksiw na Pata

I really missed eating lechon especially during special occasions in the Philippines. I remember when I was a kid; I used to eat holding my plate while standing in front of the table covered with banana leaves where the lechon was being chopped. It was like a whole lechon buffet table just for me. I was even collecting the juice of lechon dripping-off from the banana leaves and poured it over to my rice while enjoying the crispy pork skin, tasty meat and savoury sauce especially made by my Mom. A very BAD habit! A killer should I say. Ha ha ha.

Anyhow, the story of my lechon does not end there. It was even extended for two or three days more. How??? That is through the power of Paksiw recipe. Yes, it extended the life of roasted pork =D. What I personally love about lechon paksiw is that it creates flavourful new dish just by recycling left-over. Plus using the lechon sauce in the paksiw recipe can really burst-out a different and sumptuous dish that will surely be loved by anyone.

For this specific dish, I’ve boiled and oven roasted the sliced pork leg earlier so that it will have the lechon effect on my paksiw recipe. Plus I’ve added lechon sauce so it will somehow become the original paksiw recipe I’ve missed.

  

It doesn't look like the one I imagined since I don't have enough lechon sauce but it indeed tasted very good =D

Ingredients:
• 1.5 Kg Pork leg - sliced - boiled and oven roasted earlier
• 2 tablespoon garlic, crushed
• 2 tablespoon onion, sliced
• 1/4 cup soy sauce
• 1/4 tbsp vinegar
• 3 tablespoon brown sugar
• 1 cup Mang Tomas Lechon Sauce (optional)
• 1 tablespoon whole pepper corn
• 1 pack dried banana blossoms - soaked in water
• 3 pieces dried bay leaves
• 2 pcs star anise (optional)
• Salt
• 3 cups water

Procedure:

1.       Put the oven-roasted pork leg in a casserole.

2.       Pour water.

3.       Add the onion, garlic, whole pepper corn, anise and dried bay leaves.

4.       Put-in the soy sauce and vinegar.

5.       Season with salt.

6.       Cover and let it simmer for 15 minutes

7.       Remove the cover and continue boiling it for another 15-20 minutes.

8.       Add the brown sugar

9.       Put in the banana blossoms and simmer for 5 minutes

10.   Put the Mang Tomas Lechon Sauce. Simmer for another 10 minutes.

11.   Serve hot. Share and Enjoy!

Read More »

Dinuguan (Blood Stew)

After two weeks of craving, I finally had a chance to cook Dinuguan using real pork blood. I was so happy that I found a frozen pork blood in Abela here in Abu Dhabi, since shops selling pork here don't commonly have it. Usually, they are selling pudding in replacement of blood, which I personally don't like.


I love dinuguan using pork ear, pork intestines, pork belly or combination of either of those. For this particular recipe, I made use of pork belly and pork ear. Though pork intestines were present in the grocery, I decided not to use it since I was not in the mood of spending much time cleaning it. Thus, my dinuguan turned-out enticingly delicious.

Ingredients:

• 1/2 Kg pork belly - cut into 1/2 inch
• 1/2 Kg pork ear - cut into squares
• 1/4 + 1/4 cup vinegar
• 2 pcs long green pepper
• 3 tbsp fish sauce
• 1 medium sized onion, chopped finely
• 1 tbsp garlic, minced
• 2 tbsp ginger, minced 
• 1 tbsp cooking oil
• 1 cup water
• 1/2 cup pork blood

Procedure:

1. Sauté ginger, garlic and onion in a pan
2. Add the pork belly and pork ear, fish sauce and sauté for about 5 mins
3. Add vinegar and simmer for 2-3 minutes
4. Pour water and simmer for 20 minutes or until the meat are tender.
5. Stir-in the pork blood and let it simmer for 7 minutes.
6. Add the remaining vinegar. Simmer for another 15 minutes.
7. Put the long green pepper and simmer for 2 mins
8. Serve and enjoy!

Read More »

Pork Adobo

My blog is more than a half year old but I still don't have Pork Adobo in my list - - - A dish that has a unique identity for Filipino food. No, I didn't forget to add it, but believe it or not, I haven't done it before. Since, my husband and I were not really much in to pork here in UAE, unless if it is fried, grilled or roasted, so our pork recipes are quite limited.

Weekend and I couldn't think of a good recipe for pork since it was my only stock in the fridge. So, I suggested to my husband, Pork Adobon for dinner. At first he refused because he said the pork might not taste good and it is too fatty. I just convinced him that I will try to do a trick to make it taste better. And because I insisted, he was left with no choice but to agree with me.

OK, so what's the trick... At first, I really don't know. But I suddenly remember the procedure in cooking pork intestines... It was boiled with water, salt and vinegar. So, I did the same thinng. Though this is procedure is optional, since pork here in UAE are not as fresh as what we have in the Philippines, so to remove unwanted smell and taste, I add this procedure. Then everything else is just the usual procedure in cooking Adobo.

Ingredients:

• 1 Kg  pork belly - cut into 1-1.5 inch thick
• 3 tbsp garlic, minced or crushed
• 2 tbsp minced onion
• 1 pc siling labuyo  - minced
• 3 pcs bay leaves
• 5 pieces dried bay leaves
• 4 tbsp + 1/4 cup vinegar
• 1 cup soy sauce
• 1 tbsp whole pepper corn
• 1 cup water
• salt to taste
• oil

Procedure:

1. Bring to boil water with salt and 4 tbsp of vinegar.
2. Add the pork. Boil for about 15 minutes (Optional). Drain and put in a pan.
3. Add soy sauce, garlic, onion, chili, pepper corns, bay leaves and 1/2 teaspoon of salt to the pork.
4. Cook for 10 minutes.
5. Add water and 1/4 cup vinegar
6. Simmer in a medium low fire for another 20-30 minutes or until the liquid becomes dry and the pork is tender.
7. Once the liquid evaporates add oil in the pan and lightly fry the pork.
8. Serve and enjoy!

Pork Adobo

Read More »

Chicharong Bituka

 
 
Ingredients:

• 1 KG pork intestine
• 1 tablespoon whole pepper corn
• 4 pcs dried bay leaves
• 1/2 cup vinegar
• salt
• water
• oil

Procedure:

1. Clean thoroughly the intestines by rubbing salt on it outside surface and on its inside by reversing the instentines. Rinse it and do again the rubbing of salt and rinse it again.
2. Pour the water in a large pot and bring to a boil
3. Add 2 tbsp salt  and vinegar then let boil for another 2 minutes
4. Place the intestine in the pot and wait until the liquid re-boils.
5. Drain and rinse.
6. Pour again water and salt and bring to boil.
7. Put-in the dried bay leaves and whole pepper corn then simmer for 30 minutes or until intestine is tender.
8. Remove the intestine from the pot then drain excess water
9. Cut the intestines according to desired length.
10. Sprinkle the salt over the intestine. Make sure that it is evenly distrubuted over all the intestines.
11. Heat oil in a pan until the temperature is good for frying
12. Deep fry the intestines.  Make sure that the texture is  crunchy before removing from the pan
13. Serve with vinegar, garlic and chili dip. Enjoy!

Please see video below for more visual demonstration of cooking. My procedure isn't exactly the same but somehow similar. Video courtesy of Panlasang Pinoy.

Read More »

Pork Hamonado

Ingredients:

• 1 KG Pork - Sliced
• 2 1/2 Cups Pineapple juice
• 1 small can of Pineapple Chunks
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1 cup water
• oil
• Salt
• Pepper

Procedure:

1. Marinate the pork in pineapple juice and soysauce for at least 30 minutes.
2. Medium pan-fry the pork in small amount of oil for 7-10 minutes.
3. Add the marinating sauce, water and slow cook the pork for 30 minutes.
4. Stir in the sugar, pineapple chunks, salt and pepper. Let it simmer for additional 10-15 minutes till the sauce slightly thickens.
5. Serve hot with rice.

Read More »

Pritchon (Oven Roasted Pork Knuckles)

These oven-roasted pork knuckles are one of my main dishes during my recent birthday celebration. Since the traditional Filipino lechon isn't available my husband still insisted to have at least a portion of pork to be roasted.

It is funny how my cousin came-up with the name "Pritchon" to this recipe. He said, since it was not cooked the same way as in the Philippines and because the taste and texture was like a blend of Fried (prito) and lechon, "Pritchon" would be appropriate. Well, I guess he really made his point obvious. Indeed it was a hit from that night's main dish and as the pulutan for beer drinking segment.

Ingredients:

• 2 Clean Pork Knuckles
• salt
• pepper
• soy sauce
• water

Procedure:

1. Let the knuckles boil in water with salt and pepper for about 40 minutes or 'til tender.
2. Once cooked rub it with soy sauce and salt. Let it marinade for at least 30 minutes.
3. Preheat the oven.
4. Place the pork knuckles to the oven and set it in 200 deg. cel. for 40 minutes or until it is golden brown.

Read More »

Pork Sisig

Sisig, one of the best “pulutan” companions for beer. There are many varieties of sisig dish according to the cook’s taste. It is excellent either to go along your favourite drink or to be eaten with hot steamed rice.

Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented, varieties of sisig come in chicken, beef, tuna, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot intensify the flavour as well.

Cooking sisig usually takes time - at least an hour and half. And since I’ve already bought the ingredients for dinner, my husband doesn’t have a choice but to wait for it. Finally, we manage to have our dinner around 8:30 PM. =D

In this particular recipe, I just did it the way my Mom taught me how to. However, I make use of some alternatives and did some improvements as well.

Ingredients:

• 1 Kg Pork ears
• 1 small can of liver spread
• 2 Onions minced
• 4 chillies minced
• Small ginger minced (about 2 inches) – optional
• ½ Cup plain mayonnaise
• Salt
• Pepper

Procedure:

1. Clean the pork ears and have it boil ‘til tender using a pressure cooker with salt for 30 minutes or for an hour in a casserole.
2. While waiting for the pork to be cooked. Start mincing the onions, chillies and ginger.
3. Preheat the convection oven for 10 minutes.
4. Once the pork is tender, place it in the oven and set it for 225 °C for 15 minutes. Alternatively, slightly fry it or slightly grill it. This procedure is to give a crunchy and chewy effect to the pork.
5. Once the pork is ready, chop it in small squares or as how you like it.
6. Mix the chopped pork, onions, chillies, ginger, mayonnaise, liver spread, salt and pepper to taste.
7. Serve with rice or as pulutan with your favourite drinks.

Optional: you can also stir fry the mixture and serve it on a hot plate – topped with raw egg.

Read More »

Crispy Pork Belly & Braised Chicken With Quail Eggs and Mixed Vegetables

Valentine Treats =D

It is our second year of Valentines together as husband and wife. My husband gave me a dozen of multicoloured tulips and we just decided to have dinner at home. What makes our dinner special is that we cooked separate dish of our own recipes. He cooked Crispy Oven Roasted pork belly while I prepared Braised Chicken with Mixed Vegetables and Quail Eggs. My husband did not made much effort because he just boiled, seasoned with fish sauce and pepper then set the pork to convectional oven. Thus, I could say that his cooking tricks really does magic. And since my husband’s recipe will take less than an hour, I still have enough time to prepare my dish. So here are our recipes.

Crispy Pork Belly

Ingredients:

• 1 Kg Pork Belly Sliced
• Water
• Salt
• Fish Sauce
• Pepper

Procedure:

1. Boil pork belly with enough water and a teaspoon of salt for about 30 minutes. Once finished, let it cool.
2. Season with fish sauce and pepper.
3. Preheat Convectional Oven for ten minutes.
4. Place the pork belly in the oven. Set it to 225 °C for 40 minutes or until the pork turns to golden brown.

* * * * * *

Braised Chicken With Quail Eggs and Mixed Vegetables

Ingredients:

• Broccoli
• Young Corn
• Carrots
• Boneless chicken - sliced
• Dried mushroom
• Quail eggs
• Sweet Soy Sauce
• Fish Sauce
• Pepper
• Butter

Procedure:

1. Soak in water the dried mushrooms. Set aside.
2. Boil the sliced chicken seasoned with fish sauce, pepper and Sweet soy sauce.
3. Once the liquid dries-up, lower the heat and add butter to braise the chicken.
4. While braising the chicken, on a separate wok bring water to boil with pinch of salt. Put in the carrots 2 minutes before the broccoli and young corn. Let it parboil for 2 minutes.
5. Drain the vegetables and mix it to the braised chicken.
6. Mix in the mushroom and quail eggs.
7. Add more butter and sweet soy sauce.
8. Stir to completely blend the flavor. Simmer for 3 minutes (Do not overcook the vegetables).

* * * * * *

Plus a French Valentine Macaroons from my Boss who just arrived from her trip to Paris =D

I love this small, yet soooo flavorful and heavenly treat..... Have a bite!

Read More »