Pork

Pork Adobo with Coconut Milk

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Filipino Style Recipe: Pork adobo with coconut milk(adobong baboy sa gata) is another variety of Filipino adobo. This dish is special because we include coconut milk to provide creamy and flavorful taste. Normally the pork belly marinated then sauteed and cooked in a blend of soy sauce, vinegar, salt, pepper and coconut milk.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 30-40 minutes

Good for 4-5 persons

Ingredients:
1 kilo pork belly/liempo, cut into serving pieces
1/2 cup coconut milk
6 cloves garlic, minces
1 teaspoon peppercorns
3 pieces bay leaves
2 tablespoons vegetable oil
3 pieces red chili(labuyo),(optional)
salt and pepper to taste

Marinade:
1/2 cup soy sauce
1/2 cup vinegar
2 tablespoons brown sugar
1 teaspoon ground pepper

Procedures:
Part 1
1. In a bowl, combine pork, vinegar, soy sauce, brown sugar and ground pepper then marinate for an hour.

Part 2
1. In a saucepan, heat oil and saute garlic, peppercorn and bay leaf.
2. Add pork and cook until brown.
3. Add marinade, coconut milk and red chili.
4. Cook in a low heat for 20 minutes or until pork is tender. Add water if needed.
5. Adjust seasoning according to taste then simmer until the sauce thicken and start rendered oil.
6. Remove from heat then transfer to serving plate. Serve with steamed rice.

Pork Hamonado

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Filipino Style Recipe: pork hamonado or pork ham is a popular and special dish during Christmas season. Normally the meat cured and cooked in a special sweet broth until glazed and roasted.

Ingredients:
1 kilo pork leg(pigue) deboned with the skin and fat intact
1 can pineapple chunks
1 can(350 ml) pineapple juice
3/4 cup brown sugar

Marinade:
7 tablespoons brown sugar
5 tablespoons salt
1 tablespoons curing salt

Procedures:
Part 1
1. In a bowl, combine meat and marinade ingredients. Rub and mix well into the meat.
2. Cover and marinate for at least 24 hours inside the fridge.

Part 2
1. In a saucepan, transfer the meat including the marinade .
2. Add all the remaining ingredients and place the pineapple pieces on top.
3. Cooked for 30-40 minutes or until the ham is tender.
4. Turning the ham for time to time to avoid being burn.
5. Let it cool and slice into serving pieces. Serve.

Notes:
1. You may used pre-cooked ham instead of marinating pork leg.(Skip Part 1)

Pork Tapa

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Filipino Style Recipe: pork tapa or tapang baboy is another variety of Filipino tapa. Normally we use beef but in this recipe we will use pork. Normally the meat prepared in thin slices and marinated overnight then fry until tender. Tapa is usually serve during breakfast with fried rice and egg, together with achara(picked papaya strips).

Estimated time of preparation: 10 minutes, (plus marinating time)
Estimated time of cooking: 10-15 minutes
Good for 3-4 persons

Ingredients:
500 grams pork sirloin, sliced thinly
1/4 cup cooking oil

Marinade:
4 cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons lime or calamansi juice
3 tablespoons brown sugar
1 cup soda
salt and pepper to taste
1 tablespoon oyster sauce(optional)
1 teaspoon cayenne pepper(optional)

Procedures:
Part 1
1. In a bowl, combine pork and marinade. Mix well then cover and marinate overnight inside the fridge.

Part 2
1. In a pan, heat cooking oil over low heat then fry marinated pork for 8-10 minutes or until light brown and tender.(Don’t overcooked, meat will become tough).
2. Drain and transfer to serving plate. Serve with kamatis, fried rice and fried egg.

Pork Kilawin

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Filipino Style Recipe: 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 onions, minced
2 thumb-sized gingers, minced(optional)
5 red and green hot chili(siling labuyo) chopped
1/2 cup vinegar
1/3 cup soy sauce
salt and pepper to taste

Procedures:
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.
3. Let it cool then chopped into small pieces.

Part 2.
1. In a large bowl, place chopped pork and add remaining ingredients.
2. Serve! best for pulutan.

Spaghetti Filipino Style

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Filipino Style Recipe: Spaghetti is originally from Italian cuisine that has become very popular in the Philippines. The Filipino style spaghetti sauce is usually sweet and creamy, the ground meat sauteed and cooked in a blend of tomato sauce, tomato paste, ketchup, hot dogs, cheese and sugar. This is commonly prepared over pasta with grated cheese and usually served in any occasion specially during holidays and birthdays. Definitely the kids love this!

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
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 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. Enjoy!

Baked Honey Barbecue Spareribs

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Filipino Style Recipe: honey barbecue spareribs is popular in American and Chinese cuisines. Usually the spareribs marinated then baked and base with marinated sauce until tender.

Estimated time of preparation: 10-15 minutes(plus marinating time)
Estimated time of cooking: 40-60 minutes
Good for 4-6 persons

Ingredients:
1 1/2 kilo pork spareribs, cut into serving pieces
2 tablespoons honey
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 tablespoons vegetable oil
2 teaspoon brown sugar
1 teaspoon salt
dash of garlic powder
2 tablespoons lemon juice(optional)
1 teaspoon paprika(optional)

Procedures:
Part 1
1. In a bowl, combine all the ingredients and mix well.
2. In a large container, arrange spareribs and pour the mixture.
3. Marinate for at least 3 hours.

Part 2
1. Preheat oven to 350 degrees Fahrenheit.
2. In a baking pan, transfer marinated spareribs.
3. Bake uncovered for 40-60 minutes or until tender. Brush with remaining glaze every 10 minutes.
4. Transfer to serving plate, served with barbecue sauce.

Bagnet

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Filipino Style Recipe: Bagnet is the Ilocano version of lechon kawali. This dish is the delicacy in Ilocos region. Normally the pork belly boiled and deep fried until crispy and blister on skin then serve with vinegar.

Ingredients:
1 kilo pork belly(liempo), slice into 2 inch thick
5 gloves garlic, crushed
1 teaspoon peppercorns
2 tablespoon salt
1 bay leaves
1/2 liter water
cooking oil for frying
2 tablespoon flour(optional)

Procedures:
Part 1
1. In a pot, arrange pork belly and pour water, garlic, peppercorns, bay leaves and salt.
2. Bring to boil for 45-60 minutes or until tender. (Cook in pressure cooker takes 25 minutes).
3. Drain on paper towel and let it cool. Refrigerate over night.

Part 2
1. Sprinkle the pork belly with a small amount of flour to prevent it from drying.
2. In a frying pan, heat enough oil and deep fry pork belly in low heat for 30 minutes or until brown.
3. Drain on paper towel and let it cool.
4. Reheat the same oil and deep fry the pork belly once more for 10 minutes.
5. Sprinkle with cold water, this will help blister the pork skin.
6. Repeat the procedure until crisp and blisters on the skin.
7. Drain on paper towels and slice to serving pieces.
8. Serve with spicy vinegar.

Pork Sisig

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Filipino Style Recipe: pork sisig is a popular spicy and sour appetizer that usually served as finger food(pulutan). Normally the pork meat comes boiled and grilled then chop into small pieces. Mix well with onions, soy sauce, mayonnaise and pepper. Stir fried until the sauce is absorb then transfer to sizzling plate with egg and calamansi.

Estimated time of preparation: 30-40 minutes
Estimated time of cooking: 15-20 minutes
Good for 2-3 servings

Ingredients:
1 kilo pork meat(combination of cheek, ear and snout)
200 grams chicken liver
1 cup pineapple juice
3 cups water
1/2 cup butter
1 cup onion, minced
3 gloves garlic, crushed
3-4 chili hot peppers(siling labuyo), seeded and chopped
3 tablespoons soy sauce or liquid seasoning
3 tablespoons mayonnaise
1 teaspoon salt
1 teaspoon peppercorns
1 teaspoon ground pepper
4-5 pieces calamansi
1 raw egg(optional)

Procedures:
Part 1
1. In a pot, combine pork meat, garlic, bay leaves, salt and peppercorn.
2. Pour pineapple juice and water, simmer for 40 minutes or until tender. Drain.

Part 2
1. Grill over hot charcoal until crisp and browned.
2. Slice the pork cheeks and ears into small pieces. Set aside.

Part 3
1. In a pan, melt butter then saute ginger and onions.
2. Add chicken liver, crush the liver while cooking until tender.
3. Add chopped pork cheeks and ears and stir fry for 5 minutes.
4. Add chopped chili, soy sauce, ground pepper and mayonnaise. Mix well.
5. Transfer to sizzling plate, with raw egg on top. Serve with calamansi. Done

Igado

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

Estimated time of preparation: 15 minutes
Estimated time of cooking: 30-40 minutes
Good for 4-6 persons

Ingredients:
500 grams pork loin, sliced into strips
150 grams pork liver, sliced into strips
200 grams pork heart and kidney, sliced into strips(optional)
3 pieces bay leaves(laurel)
4 gloves garlic, crushed
1 large onion, chopped
2 tablespoon vinegar
1/4 cup soy sauce
1 cup water
1 medium-sized carrot, cut into strips
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 cup green peas
2 tablespoons cooking oil
salt and pepper to taste

Procedures:
1. In a pot, heat oil and saute garlic and onion.
2. Add pork meat and simmer until color turns to golden brown.
3. Pour water, soy sauce, bay leaves, salt and pepper. Simmer until pork is tender.
4. Add pork liver, heart and kidney, pour vinegar and simmer for 5 minutes.
5. Add carrots and simmer for 3 minutes.
6. Add green peas and bell pepper. Simmer for another 3 minutes or until sauce thicken.
7. Transfer to serving plate and serve.

Batchoy

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Filipino Style Recipe: batchoy is another noodle soup dish that usually served specially during rainy season. Normally the miki noodles blanch in boiling water then drain and arrange in a bowl. Top with strips of pork meat and liver then pour with pork broth.Garnish with crushed chicharon, spring onions and toasted garlic.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 20-30 minutes
Good for 5 servings

Ingredients:
500 grams fresh miki noodles

Toppings:
200 grams pork meat
200 grams pork liver
300 grams pork intestines(optional)

Broth:
1 onion, quartered
2 tablespoons sugar
1 teaspoon shrimp paste(bagoong)
2 tablespoons salt
1/2 teaspoon ground pepper
8 cups water

Garnishing:
1 pack pork cracklings(chicharon), crushed
2 tablespoons spring onions, chopped
2 tablespoons garlic, toasted

Procedures:
Part 1
1. In a pot, blanch miki noodles in boiling water. Drain and set aside.

Part 2
1. In a pot, pour water and bring to boil.
2. Add onion, sugar, shrimp paste, salt and pepper. Stir and bring to boil.
3. Add all pork meat and innards and cook for about 20-30 minutes or until tender.
4. Remove the innards and meat from broth. Let it cool then slice int strips.
5. In a bowl, arrange miki noodles and put pork meat and innards on top.
6. Pour enough broth and garnish with crushed chicharon, spring onions and toasted garlic.
7. Serve hot