Sinigang na Pork Ribs sa Pakwan


Ingredients:
1 kilo pork ribs, cut into serving pieces
12 tamarind(sampalok) Or sampaloc mix
1 big onion(diced)
6 tomatoes(quartered)
1 regular sized watermelon, peeled, seeded, sliced
6 pieces okra, cut diagonally
1 bundle of stringbeans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
4 pieces taro(gabi), peeled and cut into cubes
Salt and Fish Sauce(patis)
2 litres of water

Procedures:
Part 1
1.Boil tamarind, pound and strain the juice. Set aside.

Part 2
1. In a casserole, add pork ribs, onion and tomatoes to boil until tender.
2. Add tamarind juice, watermelon and gabi, continue simmering for 30 minutes or until gabi is tender.
3. Add okra and string beans then simmer for another 5 minutes.
4. Season with salt or fish sauce according to taste.
5. When tender, add kangkong leaves then serve hot immediately.

Pork Embotido


Ingredients:
1 kilo ground pork
1 cup carrot, minced
1/2 cup bell pepper, minced
1 cup onion, minced
2 cups bread crumbs
1 pack cheese, grated
2 raw eggs
4 boiled eggs, quartered
4 hotdogs, sliced in half horizontally
1/4 cup raisins
1/4 cup tomato sauce
1/4 cup sugar
1 tablespoon salt
ground pepper

aluminum foil

Procedures:
Part 1
1. Put ground pork in a large mixing bowl. add the raw eggs and bread crumbs then mix.
2. Mix in all the other ingredients except the hotdogs and boiled eggs.

Part 2
1. Put around 3/4 cup of meat mixture in an aluminum foil.
2. Flatten the mixture then arrange horizontally the hotdogs and boiled eggs in the center.
3. Roll the meat so that the hotdogs and boiled eggs are in the center (like a maki).
4. Seal the edge of the aluminum foil. Repeat for the remaining ingredients.

Part 3
1. Steam for 45 minutes. Cool and chill overnight. Slice and serve with dipping sauce.

Tofu Kimchi Stew


Ingredients:
250 grams pork liempo, cut into small bite size pieces
2 tablespoons oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon chili paste (gochujang)
1 tablespoon bean paste (ssamjang)
onion leeks, chopped
1/4 cup kimchi
tofu, fried and diced
1 cup water
salt and pepper to taste

Procedures:
1. In a pot, heat oil then saute garlic and onion.
2. Add pork and continue sauteing until light brown.
3. Add chili paste, bean paste and onion leek then stir cook for 2 minutes.
4. Add kimchi, fried tofu and water then simmer for 10 minutes.
5. Adjust seasoning according to taste.

Bagnet Sisig


Ingredients:
250 grams cooked bagnet, chopped (check bagnet recipe)
1 onion, finely chopped
2 red chili(labuyo), chopped (optional extra spicy)
2 pieces green chili, sliced diagonally
2 tablespoons soy sauce
2 tablespoons cooking oil
1 teaspoon ground pepper
1 raw egg (optional)
calamansi for garnishing

Procedures:
1. In a iron pan, heat oil then saute onion.
2. Add bagnet and continue sauteing until becomes crispy.
3. Season with soy sauce and ground pepper. Add red and green chili then stir cook for a minute.
4. Transfer to hot sizzling plate then top with raw egg. Serve immediately with calamansi.

Boneless Lechon Belly


Ingredients:
2 kilo pork belly, wash and clean
2 tablespoons salt
1 tablespoon ground pepper

Brine:
5 cups water
1 stalk lemon grass (tanglad)
1 stalk onion leeks
2 pieces bay leaves
5 cloves garlic, crushed
1 tablespoon peppercorn
5 tablespoons rock salt

Stuffing:
1 stalk lemon grass (tanglad)
1 stalk onion leeks (optional)
3 cloves garlic, crushed
2 onions, quartered

Glaze:
4 tablespoons fresh milk
2 tablespoons oil

Procedures:
Part 1
1. In a pot, combine, brine ingredients then simmer for 5 minutes over low heat. Let it cool.

Part 2
1. In a large container, place pork belly then soak with the brine. Refrigerate overnight.

Part 3
1. Remove pork belly from the brine then pat dry.
2. Rub pork belly with salt and pepper.
3. Place stuffing in the center then roll. Tie and secure with twine.
4. Brush the surface with milk/oil mixture then cover with aluminum foil.
5. Place in a preheated turbo broiler over 355 degrees Fahrenheit for 2 hours.
6. Remove the foil then brush again with milk/oil mixture.
7. Roast for another 30-45 minutes until the skin is crispy.
8. Chop then serve with Lechon sauce.

Pansit Lucban with Bagnet


Ingredients:
1/2 kilo pancit miki (miki lucban)
1/4 kilo pre-cooked bagnet
3 cloves garlic, minced
1 onion, chopped
5 tablespoons soy sauce or fish sauce
3 cups pork broth or water
1 cup Baguio beans or snow peas
1 chayote, sliced
1 carrot, sliced
3 bundles bok choy or pechay, chopped
1/2 teaspoon ground pepper
4 tablespoons cooking oil
spicy vinegar to taste

Procedures:
Part 1
1. In a pan, fry bagnet until crispy. Put into a strainer and set aside.
2. Drain and let it cool then chopped into serving pieces. Set aside.

Part 2
1. In a pan, heat oil and stir fry all veggies for 3 minutes or until half-done. Set aside.
2. In a same pan, saute garlic and onion.
3. Add fried meat, water, soy sauce, salt and pepper. Bring to boil.
4. Add noodles then cook until it has absorbs the liquid and tender.
5. Add vegetables then cook until done.
6. Turn off the heat and transfer into serving plate. Serve with vinegar.

Grilled Pork Belly


Ingredients:
6 slices pork belly

Marinade:
3/4 cup soy sauce
1/4 cup hoisin sauce
1/4 cup calamansi or lime juice
1 tablespoon honey
1/4 cup brown sugar
1 teaspoon ground pepper
2 teaspoons garlic powder

Procedures:
Part 1
1. In a large container, combine marinade ingredients and pork belly. Marinate inside the fridge overnight.
2. Remove pork from marinade.

Part 2
1. In a bowl, combine 1/4 cup marinade then mix with 1 tablespoon oil for basting.

Part 3
1. Grill pork belly over hot charcoal for 20-30 minutes on each side or until tender while basting with marinade mixture.
2. Transfer serving plate and serve with fried rice and mixed veggies. Enjoy!

Paksiw na Patatim


Ingredients:
1 pork leg(pata), slice into serving pieces.
3 teaspoons salt
1 teaspoon peppercorn
6 cloves garlic, pounded
2 onions, chopped
2 cups soda(sprite, 7-up, lemonade or root beer)
5 cups pork broth
1/2 cup soy sauce
1/2 cup oyster sauce
2 bay leaves(laurel)
2 pieces star anise (optional)
1/4 cup dried banana blossoms(puso ng saging)
2/3 cup brown sugar
1 tablespoon cornstarch(dissolved in 1/2 cup water)
cooking oil for frying

Procedures:
Part 1
1. In a pot, place pata then pour enough water to cover the meat.
2. Add salt and peppercorn then bring to boil for 15 minutes. Drain and reserve the broth.

Part 2
1. In a pot, heat oil then fry pork pata until golden brown. Drain.

Part 3
1. In a pot, heat oil and saute garlic and onion.
2. Add fried pata, broth, soda, soy sauce, oyster sauce, bay leaves, banana blossoms, star anise and brown sugar.
3. Simmer over low heat for 1 to 1 1/2 hours or until pata is tender. Add water if necessary.(Cook in pressure cooker takes 30 minutes).
4. Add dissolved cornstarch and adjust seasoning according to taste.
5. Continue cooking until the sauce thickens and a few sauce is remaining.
6. Transfer to serving plate then serve with steamed rice.

Pork Blood Stew


Ingredients:
1 kilo pork(liempo or pork loin or pork belly), cut into small cubes
Add pork innards such as ear and intestine(optional)
3-4 cups pork blood
4 garlic cloves, crushed and minced
1 small onion, minced
1 thumb-sized ginger, minced
3 long green peppers(siling haba)
2 pieces bay leaf
1/2 cup vinegar
2 tablespoon fish sauce(patis) or 1 teaspoon salt
4 teaspoon brown sugar
1 teaspoon ground pepper
1 tablespoon cooking oil

Procedures:
Part 1
1. Simmer pork for 30 minutes, remove scum that rises to the surface. Drain and save the broth.

Part 2
1. In a casserole, heat cooking oil and saute garlic, onion, and ginger.
2. Add pork and continue sauteing until color turn to brown.
3. Season with ground pepper, bay leaf and salt/fish sauce to taste, stir occasionally for 5 minutes until absorb the seasoning.
4. Add broth, simmer and bring to boil.
5. Pour pork’s blood, stirring occasionally to keep the mixture from curdling for 5 minutes.
6. Add vinegar and bring to boil without stirring.
7. Add sugar and green peppers. Adjust seasoning according to taste.
8. Simmer for 10 minutes.
9. Remove from fire and serve hot with chicharon(Chicharrón) and puto(sweet rice cake)!

Homemade Spaghetti


Ingredients:
1 pack(500 grams) spaghetti noodles
1/2 kilo ground meat (beef/pork/combined)
10 regular hot dogs, sliced diagonally
5 cloves garlic, minced
4 medium-sized onions, minced
1/4 cup parsley, finely chopped
2 cups tomato sauce
1/2 cup tomato paste
1 1/2 cups banana ketchup
1/2 cup water
2 tablespoons sugar
2 tablespoons cooking oil
salt and pepper to taste
cheddar cheese, grated
1 small can evaporated milk(optional)
1 pork cube(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. In a large saucepan, heat oil and saute garlic and onion.
2. Add ground meat and cook until brown.
3. Add hot dogs, tomato sauce, tomato paste, ketchup, pork cubes, parsley and water.
5. Simmer for 20 minutes. Stir occasionally.
6. Add evaporated milk, sugar salt and pepper. Simmer a few more minutes. Stir occasionally.
7. Arrange pasta into serving plate, top with spaghetti sauce and grated cheese. Garnish with parsley. Enjoy!