Pork

Pork Mechado

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Filipino Style Recipe: mechado recipe is a beef stew originally from Spanish that has become very popular in Filipino cuisine. A typical mechado dish consists of a beef but we will used pork in this recipe. The meat cooked in tomato sauce with potatoes, carrots and bell peppers then usually seasoned with soy sauce, bay leaves and vinegar. It is similar to several other tomato-based dishes such as kalderata, menudo and afritada.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 45 minutes
Good for 3-4 persons.

Ingredients:
500 grams pork with fat, cut into chunk
2 cups tomato sauce or 1/2 cup tomato paste
1 onion, chopped
5 cloves garlic
3 bay leaves(laurel)
4 medium potatoes, quartered
1 bell pepper, sliced
2 cups beef stock or beef cubes dissolved in water
1/4 cup soy sauce
1 tablespoon fish sauce
salt and pepper to taste
3 tablespoons vegetable oil

1 carrot, cut into cubes(optional)
1/2 cup green peas(optional)
1/8 cup vinegar(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 and fish sauce then continue sauteing until color turns to brown.
3. Pour tomato sauce, soy sauce, bay leaves and beef stock then simmer until tender. Add water if necessary.
4. Add vinegar and boil again for 2-3 minutes. Do not stir.
5. Add carrots, potatoes, green peas and bell pepper. Simmer for 3 minutes.
6. Adjust seasoning with salt and pepper according to taste.
7. Transfer to serving plate and serve with steamed rice.

Ginisang Pechay(Sauteed Bok Choy with Ground Meat)

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Filipino Style Recipe: ginisang pechay or sauteed bok choy with ground meat is another healthy yet affordable dish. Normally the ground pork or beef sauteed until tender then cooked and simmer with pechay, season with salt and pepper.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4-5 persons

Ingredients:
500 grams ground beef or pork
4 cups pechay or bok choy, chopped
4 cloves garlic, minced
1 onion, chopped
3 tomatoes, chopped(optional)
1 tablespoon oyster sauce
1 cup water or beef/pork broth
2 tablespoons vegetable oil
fish sauce, salt and pepper to taste

Procedures:
Part 1
1. In a pot, place ground pork and add enough water to cover the meat.
2. Bring to boil then drain and set aside.

Part 2
1. In a pan, heat oil and saute garlic and onion.
2. Add ground pork and stir cook until brown.
3. Add tomatoes and fish sauce then cook until soft.
4. Pour water and bring to boil then add pechay and oyster sauce.
5. Cook for a minute or until half-cooked then adjust seasoning with salt and pepper.
6. Remove from heat then serve with steamed rice. Enjoy.

Hardinera

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Filipino Style Recipe: Hardinera is a special and popular dish in Lucban Quezon. It is made up of chunk pork cooked in tomato sauce, then mixed with beaten eggs together with other ingredients. Place in a glass or aluminum molds then steamed or baked until firm. This is similar to pork everlasting of Marikina and looks like meatloaf or embutido.

Estimated time of preparation: 20 minutes
Estimated total time of cooking: 60 minutes

Ingredients:
1/4 kilo pork, cut into small cubes
1/2 cup tomato sauce
3 cloves garlic, minced
1 onion, chopped
200 grams luncheon meat or sausages, cut into small cubes
1/2 cup pineapple chunks
1 small size carrot, cut into small cubes
2 tablespoons sweet pickled relish
1/4 cup raisins
2 eggs, beaten
1/2 cup pork broth
2 tablespoons cooking oil
salt and pepper to taste

1 small red bell pepper, cut into diced(optional)
1/4 cup liver spread(optional)
1/4 cup grated cheddar cheese(optional)
1/2 cup bread crumbs(optional)

Procedures:
Part 1
1. In a casserole, heat oil then saute garlic, onion and pork for 3-5 minutes.
2. Add pork broth and tomato sauce then stir and simmer for 20 minutes or until tender and the liquid is absorb and sizzle. Remove from heat and set aside.

Part 2
In a bowl, combine cooked pork and the rest of the ingredients. Mix until well combined.

Part 3
1. In a glass or grease aluminum molds, put the mixture and spread evenly.
2. Cover with aluminum foil then steam or bake for at least 45 minutes or until firm.
3. Remove the molds then transfer to serving plate. Serve hot.

Pancit Miki Guisado

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Filipino Style Recipe: pancit miki guisado is a stir fried noodle dish similar to pancit canton. Like other noodle dish, this recipe is made of pork meat, vegetables and miki noodles which is thinner compared to Lomi noodles. We added shrimps, squid balls and more vegetables to enhance the taste.

Estimated time of preparation: 20-30 minutes
Estimated time of cooking: 20-30 minutes
Good for 5-8 persons

Ingredients:
500 grams miki noodles
200 grams pork belly, slice into small pieces
200 grams shrimp, peeled
2 pieces carrots, sliced
1 cabbage, chopped
1/4 kilo green beans or snow peas(sitsaro)
1 cup celery(kintsay), sliced
6 gloves garlic, minced
1 onion, chopped
3 tablespoons oyster sauce
2 cups hot water or chicken broth
2 tablespoons cooking oil
salt and pepper to taste

100 grams squid balls, cut into half(optional)
100 grams mushrooms(taingang daga)(optional)
100 grams chicken breast or liver(optional)
1/4 cup spring onions, diced(optional)

Procedures:
Part 1
1. Wash miki noodles in running water. Drain and set aside.

Part 2
1. In a wok, heat oil then saute the garlic and onions.
2. Add pork, liver and squid balls then cooked until color turns to brown.
5. Add oyster sauce and hot water then stir and bring to boil.
4. Add shrimps and vegetables then stir fry until the vegetables are half-cooked.
5. Add miki noodles then stir and cook for 3 minutes or until the liquid has been absorbed.
6. Adjust seasoning with salt and pepper according to taste.
7. Transfer to a serving plate then garnish with spring onion. Serve and enjoy.

(Thank you to my Mom for sharing her recipe)

Adobong Baboy(Ilocano Style)

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Filipino Style Recipe: Adobo is the most popular yet easy Filipino dish. Adobo have lots of variations such as pork, chicken, combination of pork and chicken, other meats, vegetables and seafood. Normally the meat marinated in a blend of soy sauce, vinegar, garlic, bay leaves, peppercorns, salt and sugar then simmer until meat is tender and the sauce thickens.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 40-60 minutes
Good for 3-4 persons

Ingredients:
500 grams pork belly, cut into serving pieces
1/2 cup soy sauce
1/3 cup vinegar
3 gloves garlic, crushed
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
1 tablespoon sugar
salt to taste
cooking oil for frying

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

Part 2
1. Simmer in a low heat for 40 minutes or until pork is tender. Add water if necessary.
2. Pour vinegar and simmer for another 10 minutes then season with salt and sugar according to taste.
3. Drain pork and reserve the sauce. Set aside.

Part 3
1. In a pan, heat oil and fry pork until brown. Drain and return the meat to reserved sauce.
2. Simmer and toss for a minute or until the sauce is almost absorb and thicken. Transfer to serving bowl then serve.

Pork Caldereta

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Filipino style recipe: pork caldereta or kalderetang baboy is another tomato-based dish and commonly served by Filipinos. This is similar to beef caldereta and chicken caldereta. Normally the pork 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.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 40-50 minutes
Good for 4-6 persons

Ingredients:
500 grams pork(liempo or spareribs), 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, continue sauteing until color turns to brown.
3. Add tomato sauce, soda, bay leaves and water then simmer until 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.

Roast Pork(Lechon Baboy)

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Filipino Style Recipe: roast pork or lechon baboy is another easy pork dish but not so fast way of cooking. Normally the pork marinade with seasonings then roast in a oven or grilled in a hot charcoal until golden brown and tender.

Estimated time of preparation: 5 minutes(plus marinating time)
Estimated time of cooking: 70 minutes
Good for 3-5 persons

Ingredients:
1 kilo pork loin
1 teaspoon flour(dissolved in 3/4 cup water)
2 tablespoon butter

Marinade:
1/4 cup lemon juice
1 tablespoon lemon zest
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon olive oil
2 tablespoons rosemary
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine marinade ingredients then rub and marinate pork for at least 30 minutes.
2. In a pan, melt butter and brown pork for 3 minutes.

Part 2
1. Preheat oven to 180 degrees Celsius then roast pork for 30 minutes or until pork is crisp and tender.
2. Basting it with marinade occasionally.
3. Let it cool then slice into serving pieces. Transfer to serving plate.

Part 3
1. In a sauce pan, combine the remaining marinade and juices from roasted pork. Bring to boil.
2. Pour dissolved flour and simmer until thicken.
3. Add butter and simmer until melted. Pour the sauce over sliced pork then serve hot.

Porkchop Aloha

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Filipino Style Recipe: porkchop aloha is another quick and easy sweet pork dish. This dish is consists of fried porkchops and pineapple slices cooked in a blend of pineapple juice, soy sauce, honey and brown sugar.

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

Ingredients:
10 pieces porkchops
1 big can pineapple slices/chunks/tidbits, reserve the juice
1 white onion, diced
1 green bell pepper, diced
1/2 cup sweet soy sauce
2 tablespoons butter
salt and pepper to taste

1/2 cup honey(optional)
2 tablespoons brown sugar(optional)

Procedures:
Part 1
1. In a bowl, season porkchops with salt and pepper.
2. In a non-stick pan, melt butter then fry porkchops for 5 minutes each side or until tender. Set aside.

Part 2
1. In a same pan, saute onion and bell pepper.
2. Pour pineapple juice, soy sauce, honey and brown sugar then bring to boil.
3. Add porkchops and pineapple slices. Cover and simmer for 2 minutes in low heat.
4. Adjust seasoning according to taste. Transfer to serving plate then serve.

Notes:
1. You may also used barbecue sauce.

KBL(Kadyos, Baboy, Langka)

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Filipino Style Recipe: KBL or Kadyos, Baboy at Langka is another simple and easy Filipino soup dish specially in Iloilo. This is similar to sinigang that has a sour broth. This dish is made out of kadyos(pigeon peas), baboy(pork leg), langka(jackfruit) and Batwan fruit which gives a sour taste.

Estimated time of preparation: 15-20 minutes(plus soaking time)
Estimated time of cooking: 60-70 minutes
Good for 4-5 servings

Ingredients:
1.5 kilo pork leg, sliced
1 1/2 cup pigeon peas(kadyos)
2 cups cubed unripe jackfruit(langka), cut into larges cubes
5 pieces batwan(or 1 pack sinigang mix)
2 stalks lemongrass(tanglad)
1 onion, chopped
fish sauce or salt and pepper to taste
2 liters water(1 litre per batch)
3 pieces green chili(siling haba)
1/2 head cabbage, sliced

Procedures:
Part 1
1. In a pot, pour plenty of water and then soak the Kadyos for at least 8 hours or over night.
2. Bring to boil for 10 minutes. Drain and rinse.

Part 2
1. In a pot, Boil water with salt. Add pork and simmer for 5 minutes, drain and rinse.
2. Pour water in the same pot, arrange pork and add onion, lemongrass and beef cube. Simmer for 15 minutes.
3. Add Kadyos and simmer for another 45 minutes or until pork and Kadyos is tender. Remove scum, add water if necessary.
4. Add Langka, sampaloc mix, salt and pepper. Simmer for 15 minutes or until langka is cooked.
5. Add cabbage, adjust seasoning according to taste. Cover and remove from heat. Serve hot!

Notes:
1. You may used tamarind fruits(sampaloc) instead of batwan or sampaloc mix.
2. You may also used sweet potato tops(talbos ng kamote) instead of cabbage.

Adobong Isaw(Bituka)

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Filipino Style Recipe: adobong isaw(bituka) or pork intestine adobo is another spicy and sour exotic appetizer that usually served as finger food(pulutan). Normally the pork intestine comes boiled then cut into small pieces. Cooked in soy sauce, vinegar, peppercorn, salt and sugar.

Estimated time of preparation: 10-15 minutes
Estimated time of cooking: 20-30 minutes

Ingredients:
1 kilo pork small intestine
1/2 cup soy sauce
1/4 cup vinegar
3 cloves garlic, minced
2 thumb-sized ginger, crushed
1 teaspoon whole peppercorn
1/2 cups water
2 pieces dried bay leaves
3 tablespoons cooking oil
salt and sugar to taste
1/2 teaspoon dried chili flakes(optional)
3 pieces chili peppers(labuyo)(optional)

Procedures:
Part 1
1. In pot, boil water then add ginger, salt and peppercorn.
2. Add small intestines and simmer for 30 minutes or until tender.
3. Drain and let it cool. Cut into serving pieces. Set aside.

Part 2
1. In a pan, heat oil and saute garlic.
2. Add sliced intestines and continue sauteing until golden brown.
3. Add soy sauce, vinegar, peppercorn, bay leaves, chili, chili flakes, and water. Bring to boil.
4. Season with salt and sugar. Simmer until most the liquid evaporates and oily sauce.
5. Transfer to serving plate. Done!