Pork

Pork Pata Caldereta

vangiz Leave a Comment

Filipino Style Recipe: Pork Pata Caldereta or Kalderetang pata ng baboy is another variety of Filipino tomato-based caldereta. Normally the pork leg boiled until tender, then cooked in tomato sauce, bell pepper, carrots and potatoes. Some may add liver spread and cheese to make the sauce creamy. This is another mouth-watering dish and one of my favorite.

Ingredients:
3/4 kilo pork leg (pata), cut into serving pieces
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3-4 cups water
1 can (85 grams)liver spread or peanut butter
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)
1 cup soda(7-up or soda)(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add pork leg, continue sauteing until color turns to brown.
3. Add tomato sauce, soda, bay leaves and water then simmer until pork is tender. Add water if necessary.
4. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 5 minutes.
5. Adjust seasoning with sugar, salt and pepper according to taste.
6. Add cheese and simmer for another 2 minutes or until the sauce thickens.
7. Transfer to serving plate and serve with steamed rice.

Crispy Pork and Broccoli

vangiz Leave a Comment

Filipino Style Recipe: Crispy Pork and Broccoli is another simple yet delicious pork dish. The dish is consist of pork belly boiled, fried and cooked in soy sauce, oyster sauce and hoisin sauce together broccoli and other spices.

Ingredients:
500 grams pork belly
2 cups broccoli florets, blanched
2 pieces bird’s eye chili (labuyo), chopped
1 red bell pepper, diced
2 tablespoons light soy sauce
3 tablespoons oyster sauce
1 tablespoons hoisin sauce
4 cloves garlic, minced
1 onion, chopped
salt and pepper to taste.

Procedures:
Part 1
1. In a pot, boil pork belly with salt for 15 minutes or until tender. Drain and leave the pork to dry. Sprinkle with salt.

Part2
1. In a pan, heat oil then deep fry pork until light brown.
2. Drain on paper towel then cut into serving pieces. Set aside.

Part 3
1. In a pan, heat oil then saute garlic, onion, chili and bell pepper.
2. Add pork then continue sauteing for a minute.
3. In a bowl, combine soy sauce, oyster sauce and hoisin sauce then pour the mixture into a pan.
4. Stir cook for a minute then add broccoli. Cook for another 2-3 minutes.
5. Season with salt and pepper according to taste.
6. Transfer into serving plate then serve immediately with steamed rice.

Pork Igado

vangiz Leave a Comment

Filipino Style Recipe: Pork Igado is another Filipino dish consist of pork meat sauteed and cooked in a blend of water, soy sauce, vinegar together with carrots, bell pepper and green peas.

Ingredients:
500 grams pork loin, sliced into strips
3 pieces bay leaves(laurel)
1 cup water
1 medium-sized carrot, cut into strips
2 pieces red and green bell peppers, cut into strips
1/2 cup green peas
2 tablespoons cooking oil
salt to taste

Marinade:
2 tablespoon vinegar
1/4 cup soy sauce
4 gloves garlic, crushed
1 large onion, chopped
1 teaspoon peppercorns
2 bay leaves

Procedures:
Part 1
1. In a bowl, combine marinade and pork. Marinate for at least an hour.
2. Drain meat then reserve the marinade.

Part 2
1. In a pot, heat oil then fry bell peppers for less than a minute. Remove and set aside.
2. Add pork meat and simmer until color turns to golden brown.
3. Pour water and marinade. Simmer for 25 minutes or until pork is tender.
4. Add carrots and simmer for 3 minutes. Adjust seasoning according to taste.
5. Add green peas and bell pepper. Simmer for another 3 minutes or until sauce is reduced and thickened.
6. Transfer to serving plate and serve.

Stuffed Pork Bell Pepper

vangiz Leave a Comment

Filipino Style Recipe: Stuffed Pork Bell Pepper is a simple and easy to do recipe. You may add more or less cheese based on your preference.

Ingredients:
2 big yellow bell pepper, cut the top and remove the seeds
1/4 kilo ground pork
1 medium white onion, minced
3 pieces tomatoes, minced
1 teaspoon Worcestershire sauce
1 tablespoon chopped parsley
1/4 cup cooked rice
4 tablespoon cheddar cheese, shredded
3 tablespoon parmesan cheese, shredded
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, boil water with salt enough to cover the bell pepper.
2. Put the bell pepper on the boiling water then let it boil for 5 minutes.
3. Remove bell pepper from pot, drain, and sprinkle inside with salt. Set aside.

Part 2
1. In a pan, saute onions and ground pork until browned.
2. Add the tomatoes and cook for 5 minutes. Season with salt and pepper.
3. Add cooked rice, worcestershire sauce and parsley. Stir cook until well combined.
4. Remove from heat and stir in parmesan and cheddar cheese.

Part 3
1. Stuff each bell pepper with the cooked pork mixture and top with remaining cheese.
2. Cook in preheated oven at 350 degrees Fahrenheit for 30 minutes or until cheese melted.
3. Remove from oven, serve, and enjoy!

Mushroom Sotanghon Soup with Meatballs

vangiz Leave a Comment

Filipino Style Recipe: Mushroom and Sotanghon Soup with Meatballs is another easy and mouth-watering soup dish that usually during rainy season. The dish is consist of sotanghon noodles boiled in pork soup together with mushrooms and meatballs.

Ingredients:
2 packs sotanghon noodles
100 grams oyster mushrooms, torn into 2-3 pieces
1 onion, chopped
3 cloves garlic, minced
1 pork bouillon
fish sauce or salt and ground pepper to taste
3/4 litre of water
2 tablespoons chopped spring onion (optional)

Meatballs:
300 grams ground pork
1/2 cup bread crumbs
1 raw egg
1/2 small onion, finely chopped
salt and pepper to taste
2 tablespoons cilantro, finely chopped
1 teaspoon soy sauce(optional)
1/2 teaspoon worcestershire sauce(optional)

Procedures:
Part 1(Skip this procedure if you are using premade meatballs from the market)
1. In a bowl, combine all the meatballs ingredients and mix thoroughly.
2. Scoop and form the mixture into 1 tablespoons ball shaped.
3. In a frying pan, heat oil and deep fry until light brown. Drain and set aside.

Part 2
1. In a bowl, soak sotanghon in water until soft then cut into desired length. Set aside.

Part 3
1. In a pot, heat oil and saute garlic, onion and mushroom.
2. Add water and bring to boil then add pork bouillon.
3. Add meatballs and simmer for 3 minutes.
4. Season with fish sauce and ground pepper according to taste.
5. Add sotanghon noodles then simmer for another 2 minutes.
6. Transfer to serving bowl and sprinkle with spring onion then serve immediately.

Pinakbet with Chicharon

vangiz Leave a Comment

Filipino Style Recipe: Pinakbet or Pakbet with Chicharon (crispy pork rind) is a tasty vegetable dish consisting of different fresh vegetables, pork, and shrimp paste. One of my favorite when it comes to vegetables dishes as long as not overcooked.

Ingredients:
1/4 kilo pork belly, cut into small cubes
1 small pack chickaron (crispy pork rind), crushed
1/4 lbs. shrimp, peeled and deveined
1/2 squash, chopped into 2×1 inch cubes
1 large eggplant, cut in halves and sliced diagonally
1 bunch string beans(sitaw), cut in 2-inch length
6 pieces okra, cut diagonally
1 medium-sized bitter melon(ampalaya), cut in half seeded and slice diagonally
3 cloves garlic, peeled and smashed
1 piece onion, chopped
1 tablespoon ginger, sliced in strips
3 large tomato, diced
4 tablespoon shrimp paste(bagoong alamang)
1 cup of water
3 tablespoon cooking oil
salt, sugar and pepper to balance the taste

Procedures:
1. In a pan, heat cooking oil over medium heat.
2. Saute the garlic, ginger, onion and tomato
3. Add the pork and cook for about 5-8 minutes or until color turns light brown.
4. Put-in the shrimp and shrimp paste and cook for 2 minutes.
5. Add water and increase the heat to bring it to a boil. Simmer for 10-15 minutes or until pork is tender
6. Add the squash and cook for another 5-8 minutes or until texture becomes soft
7. Add in all the remaining vegetables, mix with the other ingredients.
8. Simmer for 5 minutes or until all the vegetables are cooked.(Do not overcook the vegetables)
9. Transfer to serving plate then sprinkle with crushed chicharon. Serve with rice. Share and Enjoy!

Crispy Pork Sinigang

vangiz Leave a Comment

Filipino Style Recipe: Crispy Pork Sinigang is another variety of Filipino tamarind soup. This dish has a sour taste best to serve during rainy and cold season.

Ingredients:
3/4 kilo pork belly
1 cup flour
1 cup breadcrumbs
2 eggs, beaten
8 pieces tamarind(sampalok) or 1 pack sampaloc mix
1 big-sized onion, chopped
3 medium-sized tomatoes, quartered
2 medium-sized taro(gabi), peeled and cut into cubes
1/2 bundle of string beans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
3 pieces green pepper(siling haba)
salt and fish Sauce(patis)
1/2 teaspoon ground pepper
1 liters water
oil for frying
3 pieces okra, trimmed(optional)
1 radish, sliced(optional)

Procedures:
Part 1
1. In a pot, boil pork belly with salt for 15 minutes or until tender. Drain and reserved the broth.

Part 2
1. In a bowl, combine flour, salt and pepper then mix well. Set aside.
2. Prepare beaten eggs and breadcrumbs into a separate bowls. Set aside.
3. Dredge the meat into flour mixture then shake off to remove excess flour.
4. Dip in beaten eggs and press into bread crumbs to coat all sides.

Part 3
1. In a pan, heat oil then deep fry coated meat until light brown.
2. Drain on paper towel then cut into serving pieces. Set aside.

Part 4
1. In a pot, boil tamarind in 1.5 cups water, pound and strain the juice. Set aside.

Part 5
1. In a large casserole, pour pork broth, onion, tomatoes then bring to boil.
2. Add tamarind juice then bring to boil. Add gabi then simmer until tender.
3. Add radish, okra, green pepper, and string beans then simmer for another 5 minutes.
4. Adjust seasoning with fish sauce then add crispy pork and kangkong.
5. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
6. Transfer to serving bowl then serve hot with steamed rice.

Chicken and Pork Red Curry

vangiz Leave a Comment

Filipino Style Recipe: Chicken and Pork Red Curry is another mouth-watering dish inspired to Indian and Islamic cuisine. This dish is another variety of typical Filipino curry dish. The dish is usually made of chicken and pork meat cooked in cream, curry powder and chilies until tender. Curry is one of the popular spices that gives a spicy and strong flavor.

Ingredients:
1/2 kilo pork, cut into serving pieces
1/2 chicken, cut into serving pieces
3 potatoes, quartered
2 carrots, cut into cubes
2 bell peppers(red & green), slice into strips
1 cup all purpose cream
3 tablespoons red curry powder(dissolved in 1/2 cup hot water)
1 onion, chopped
3 cloves garlic, minced
1 1/2 cup water
2 tablespoons fish sauce (patis)
1/4 teaspoon chili flakes (optional)
3 tablespoons vegetable oil
salt and pepper to taste

Procedures:
Part 1
1. In a pan, fry potatoes and carrots until color turns to light brown. Drain and set aside.

Part 2
1. In the same pan, saute garlic and onion until soft.
2. Add chicken and pork then stir cook until color turns to light brown.
3. Add fish sauce, dissolved curry powder and water then simmer for 15 minutes or until meat is tender.
4. Add celery, bell peppers, fried potatoes and carrots then simmer for a minute.
5. Add cream, salt and ground pepper then simmer for another 3-5 minutes or until slightly thickens. Keep stirring.
6. Remove from heat and transfer to serving plate. Garnish with chopped celery leaves.
7. Serve hot with steamed rice.

Crispy Pork Kilawin

vangiz Leave a Comment

Filipino Style Recipe: Crispy pork kilawin is another popular spicy and sour appetizer that usually served as finger food(pulutan). Normally the pork meat(usually cheek and ears) comes boiled and grilled then chop into small pieces. Mix well with onions, vinegar, soy sauce, salt and pepper.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 30-40 minutes
Good for 5-7 servings

Ingredients:
1 kilo pork meat(combination of cheek, ear and snout)
2 big red onions, chopped
2 thumb-sized gingers, minced(optional)
3 hot chili(siling labuyo), chopped
1 red bell pepper, cut into strips
2 pieces green chili(siling haba), slice diagonally
1/2 cup vinegar
1/3 cup soy sauce
salt and pepper to taste

Procedures:
Part 1
1. In a pot, Pour water, pork and salt. Bring to boil for 30-40 minutes or until soft and tender.
2. Drain and grill over hot charcoal until browned and crisp.
3. Let it cool then chopped into small pieces.

Part 2
1. In a large bowl, place chopped pork and other ingredients. Toss to combine.
2. Serve! best for pulutan.

Pork Adobo with Sweet Pea Beans

vangiz Leave a Comment

Filipino Style Recipe: Pork Adobo with Sweet Pea Beans is another variety of Filipino pork adobo, we just add sweet pea beans (sitsaro) which gives a contrast color and crunchy texture.

Ingredients:
1/2 kilo pork, cut in serving pieces
150 grams sweet pea beans, trimmed
1/4 cup soy sauce
1/4 cup vinegar
6 gloves garlic, crushed
1 teaspoon peppercorns
2-3 pieces bay leaves
1 teaspoon sugar
salt to taste
1 cup water

Procedures:
Part 1
1. In a pot, combine pork, garlic, bay leaves, peppercorns and soy sauce. Marinate for at least 30 minutes.

Part 2
1. Simmer in a low heat for 40 minutes or until pork is tender. Add more water if necessary.
2. Pour vinegar and simmer for another 10 minutes then season with salt and sugar according to taste.
3. Simmer until the sauce thickens then add sweet pea beans.
4. cook for another 3 minutes then remove from heat.
5. Transfer to serving bowl then serve with steamed rice.