Crispy Sweet and Sour Meatballs


Ingredients:
Meatballs:
500 grams ground pork or ground beef
1 tablespoon cornstarch or 1/2 cup bread crumbs
1 raw egg
1/2 small onion, finely chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon soy sauce(optional)
1/2 teaspoon worcestershire sauce(optional)
1 small carrot, finely chopped(optional)
2 tablespoons cilantro, finely chopped(optional)

Crispy Coating:
breadcrumbs
1 raw egg, beaten
1 tablespoon flour
cooking oil for frying

Sweet and Sour Sauce:
1/2 small onion, diced
1 teaspoon garlic, chopped
1/2 cup water
1/2 cup brown sugar
6 tablespoons vinegar
1/4 cup tomato sauce
2 tablespoons vegetable oil
1 tablespoon cornstarch(dissolved in 1 tablespoon water)
1 small carrot, sliced thinly
1 cup green and red bell pepper, sliced 1/4 inch thick
1 cup pineapple chunks, juice drained(optional)

Procedures:
Part 1
1. In a bowl, mix egg and flour until well blended. Set aside.

Part 2(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. Dip each ball into mixture then roll into breadcrumbs until evenly coated.
4. In a frying pan, heat oil and deep fry until crisp and golden brown. Drain and set aside.

Part 3
1. In a sauce pan, heat vegetable oil over medium heat and saute garlic and onions.
2. Add carrots and bell pepper then stir fry for 2 minutes.
3. Add pineapple chunks and stir fry for 1 minute.
4. Add tomato sauce, vinegar, water, brown sugar and a dash of salt. Mix well and let it boil.
5. Add cornstarch mixture and cook until desired thickness is reached.
6. Add fried meatballs and simmer for 2 minutes.
7. Adjust seasoning according to taste.
8. Serve with steamed rice.

Pork Red Curry


Ingredients:
1/2 kilo pork ribs, cut into serving pieces
2 potatoes, quartered
2 carrots, cut into cubes
1 bell pepper, slice into strips
3/4 cup all purpose cream
35 grams red curry powder(dissolved in 1 cup hot water)
1 onion, chopped
3 cloves garlic, minced
1 1/2 cup water
2 tablespoons fish sauce (patis)
4 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, reduce oil then saute garlic and onion until soft.
2. Add pork then stir cook until color turns to light brown.
3. Add fish sauce, dissolved curry powder and water then simmer for 30 minutes or until meat is tender. Add water if necessary.
4. Add bell pepper, 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. Serve hot with steamed rice.

Grilled Baby Back Ribs


Ingredients:
1 slab american ribs
1 cup barbecue sauce
3 bay leaves
salt and pepper to taste

Procedures:
Part 1
1. Remove the membrane from the ribs. To do this, slide a knife under the membrane and over a bone. Lift and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off.

Part 2
1. In a pot, put a water enough to cover the ribs. Add the ribs and put salt, pepper, and bay leaves. Boil for 1 hour or until the meat is tender. Remove from the pot.
2. Brush the ribs liberally with barbecue sauce. Tear off aluminum foil enough to enclose the ribs. Wrap the ribs tightly with the aluminum foil and refrigerate for at least 8 hours or overnight. Set aside at room temperature.

Part 3
1. Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes.
2. Flip and brush the ribs and cook another 5 minutes. Continue to cook, flipping and brushing every 5 minutes, until the sauce has thickened and the ribs are heated through and have grill marks. (total grilling time of 30 minutes).
3. Transfer the ribs to a serving plate the serve with barbecue sauce.

Baked Barbecue Pork Chops


Ingredients:
4-6 pieces pork chops
a dash of salt and pepper
1 cup barbecue sauce

Procedures:
Part 1
1. Pound pork chops then season with salt and ground pepper. Set aside.

Part 2
1. Preheat oven at 300 degrees Fahrenheit.
2. In a baking sheet lined with aluminum foil, arrange pork chops the brush with barbecue sauce. Cover with aluminum foil.
3. Baked in a preheat oven for 40-50 minutes or until tender.
4. Remove from oven. Brush with remaining barbecue sauce. Serve with buttered veggies.

Kangkong Gising Gising


Ingredients:
2 bunch of kangkong(water spinach), cut into small pieces
250 grams pork belly, cut into small pieces
1 tablespoon sauteed shrimp paste(bagoong alamang)
1 cup coconut cream (1st extract)
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, julienned
1 tomato, chopped (optional)
3 pieces red hot chillies(labuyo), sliced into small pieces
salt and pepper to taste
2 tablespoons vegetable oil

Procedures:
1. In a sauce pan, heat oil then saute garlic, onion, ginger and tomatoes.
2. Add shrimp paste then continue sauteing for a minute or until it’s cooked.
3. Add pork then stir cook until tender.
4. Pour coconut cream then bring to boil over low heat.
5. Add kangkong stalks and chopped chili, cook for 3 minutes or until tender and crisp.
6. Adjust seasoning according to taste then cook until the sauce is reduced and thick. Add kangkong leaves then gently stir.
7. Remove from heat then transfer to serving plate. Serve and enjoy!

Ginisang Black Eyed Beans


Ingredients:
1 cup black eyed beans
250 grams pork belly, sliced
5 cups water
2 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
1 bunch ampalaya leaves or malunggay leaves
1 pork cube
salt and pepper to taste
1/2 cup pork rind(chicharon), crushed

Procedures:
Part 1
1. Soak beans in water for 1-2 hours or overnight before boiling.
2. In a pot, boil water and add beans, simmer for 30 to 45 minutes or until beans is cooked.

Part 2
1. In a saucepan, cook pork until color turns to light brown and start to render oil.
2. Add garlic, onions and tomatoes, saute until it’s cooked.
3. Pour in boiled beans, broth and pork cube. Season with salt and pepper.
4. Bring to boil and simmer until slightly thick.
5. Add ampalaya leaves and pork rind. Cover and remove from heat. Serve.

Braised Pork Belly


Ingredients:
500 grams pork belly, cut into serving pieces
1 cup water
3 cloves garlic, crushed
1/3 cup vinegar
1/4 cup brown sugar
1/4 cup soy sauce
1 bay leaf
1 teaspoon peppercorns
1/2 cup dried banana blossoms(puso ng saging)
salt to taste

Procedures:
1. In a big pot, combine pork belly, water, soy sauce and garlic.
2. Simmer and cook over low heat for 1 1/2 to 2 hours until pork belly is tender.
3. Add vinegar and simmer for another 3 minutes.
4. Add the bay leaf, banana blossoms, brown sugar, salt and simmer for another 5 minutes.
5. Adjust seasoning according to taste. Remove from heat and Serve. Enjoy!

Szechuan String Beans and Ground Pork


Ingredients:
1 bunch string beans(sitaw), cut into 2-inch lengths and ends discarded
1/4 kilo ground pork
3 cloves garlic, minced
1 medium onion, sliced
salt and pepper to taste
1 tablespoon vegetable oil

Szechuan Mixture:
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon vinegar
1 teaspoon brown sugar
1/2 teaspoon cornstarch
1/4 teaspoon dried chili flakes
1/4 teaspoon cayenne pepper
1 teaspoon sesame oil

Procedures:
1. In a box, combine szechuan mixture then stir until well blended. Set aside.

Part 2
1. In a pan, heat oil then stir fry string beans for 3-5 minutes or until crisp-tender. Remove and set aside.
2. In a same pan, saute garlic and onion until translucent.
3. Add ground pork then cook for 2 minutes.
4. Put back string beans then pour szechuan mixture. Adjust seasoning according to taste.
5. Simmer for 3 minutes or until almost reduced and thickened.
6. Transfer to serving plate then serve hot immediately.

Watermelon Salad

Ingredients:
1/2 head green ice Lettuce, remove leaves and tear into serving pieces
2 slices watermelon, cut into cubes
200 grams grilled meat(pork, beef or lamb), cut into small pieces
6 pieces cherry tomatoes, halved
2 tablespoons olives(optional)
2 tablespoons capers(optional)
1/2 cup balsamic dressing

Procedures:
1. In a large bowl, arrange lettuce, watermelon, cherry tomatoes, olives and capers.
2. Add grilled meat then drizzle with balsamic dressing. Serve immediately.

Pork Chops Stroganoff

Ingredients:
4 pieces pork chops
a dash of salt and pepper
1 cup cream of mushroom soup
3 tablespoons unsalted butter
Chopped parsley for garnishing

Mushroom Gravy:
1 tablespoon unsalted butter
1/2 white onion, diced
1 cup mushrooms, sliced
2 tablespoons soy sauce or oyster sauce
1 tablespoon cornstarch (dissolved in 4 tablespoons water)
2 cups beef stock

Procedures:
Part 1
1. Season pork chops with a dash of salt and ground pepper. Set aside.

Part 2
1. In a pan, melt butter then saute onions over medium heat.
2. Add mushrooms then stir cook for 3 minutes until light brown.
3. Add beef stock and soy sauce then bring to boil.
4. Add dissolved cornstarch, stir constantly until the sauce becomes thick.
5. Add cream of mushroom soup then mix until well blended. Keep warm and set aside.

Part 3
1. In a pan, melt butter then fry pork chops until brown and tender.
2. Transfer into serving plate then pour sauce on top. Sprinkle with chopped parsley.