Pork Inasal


Ingredients:
1 kilo pork meat with fat, sliced into thin pieces
bamboo skewers (soak in water for 15 minutes)
charcoal

Marinade:
1/4 cup soy sauce
1/3 cup vinegar
3 tablespoons calamansi or lime juice
3 white stem lemongrass
6 cloves garlic, minced
2 thumb size ginger, grated
3 tablespoons brown sugar
salt to taste

Basting:
1 teaspoon achuete(annato) powder
1/3 cup cooking oil
1/3 cup banana ketchup

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

Part 2
1. In a bowl, combine basting mixture and set aside.

Part 3
1. Arrange marinated pork as desired on bamboo skewers then brush with basting mixture.
2. Repeat the steps for the remaining pieces.

Part 4
1. Grill pork over hot charcoal for 5 minutes on each side or until tender while basting.
2. Transfer serving plate and serve with spicy vinegar. Enjoy!

Pork Bicol Express


Ingredients:
1 kilo pork belly(1/4 fat), cut lengthwise
1/2 cup of long green peppers(siling pangsigang) or baguio beans, cut diagonally
3 cups coconut milk
1/2 cup shrimp paste (bagoong alamang)
4 cloves garlic; chopped
1 small onion; chopped
3 pieces red chili(siling labuyo)
2 tablespoons vegetable oil
Salt to taste

Procedures:
Part 1
1. In a bowl with water and salt, soak green peppers for 30 minutes then rinse and drain.

Part 2
1. In a pan, heat vegetable oil then saute garlic and onion.
2. Add sliced pork, continue sauteing until colors turn to brown.
3. Add the shrimp paste then mix for another minute.
4. Pour coconut milk then simmer until reduced.
5. Add the green peppers and red chili.
6. Adjust seasoning with salt according to taste.
7. Serve with steamed rice. Enjoy!

Salted Caramel Crepe Cake


Crepe Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons sugar
1/4 teaspoon salt
3 large eggs
2 1/4 cups milk
1/2 teaspoon vanilla
2 tablespoons butter, melted

Whipped Cream Ingredients:
3 cups heavy cream
1/2 teaspoon vanilla
2 tablespoons powdered sugar

Sauce:
salted caramel sauce

Procedures:
Part 1
1. In a bowl, combine the flour, baking powder, sugar and salt. Mix together until well combined.
2. In another bowl, whisk the eggs, milk, vanilla and butter until smooth.
3. Pour wet ingredients into dry ingredients and mix well.
4. Refrigerate for one hour or overnight to allow the bubbles to settle.

Part 2
1. In a small nonstick pan, grease using melted butter. Wipe off excess oil with a paper towel.
2. Scoop 1/4 cup of batter then pour and swirling the pan to make as thin as possible.
3. Cook for 30 seconds or until slightly brown, Flip and cook the other side for 10 seconds.
4. Remove from the pan then repeat the steps for the remaining batter.

Part 3
1. Using hand mixer, beat the cream until it forms soft peaks.
2. Add vanilla and sugar then stir until well combined. Do not over beat.

Part 4
1. In a cake stand, place one crepe then add a thin layer of whipped cream.
2. Add the crepe and layer the cream until you have reached the desired height.
3. Allow the cake to chill for at least 30 minutes.
4. Drizzle with salted caramel sauce then cut the cake with a sharp knife. Serve.

Pork and Beans with Cabbage


Ingredients:
1/4 kilo white beans(bitsuelas)
1/2 kilo pork, cut into small pieces
4 gloves garlic, peeled and crushed
1 onion, chopped
3 pieces tomatoes, discard seeds and diced
1 cup tomato sauce
1/4 cup tomato ketchup(optional)
1 liter water
sugar, salt and pepper to taste
1 small cabbage, cut into serving pieces

Procedures:
Part 1
1. In a bowl, soak beans in water overnight. Wash on running water then drain. Set aside.
2. In a pot, boil water then cook beans for an hour or until tender. Add water if necessary then set aside.

Part 2
1. In another pot, heat oil then saute garlic, onion and tomatoes.
2. Add pork and cook until light brown and tender.
3. Add boiled beans, tomato sauce, ketchup, sugar, salt and pepper according to taste.
4. Simmer until well blended and thicken. Add water if necessary.
5. Add cabbage then simmer for another 3 minutes. Remove from heat then serve with steamed rice.

Quick and Easy Tahong Sisig


Ingredients:
2 kilo mussels(tahong), cleaned with beard removed
1 thumb-sized ginger, minced
3 cloves garlic, minced
1 red onion, minced
2-3 pieces green chili pepper(siling haba), chopped
2 pieces red chili(labuyo), chopped
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon unsalted butter
1-2 raw eggs (optional)

Procedures:
Part 1
1. In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
2. Drain then remove the mussels from the shell. Chop and set aside.

Part2
1. In a pan, melt butter the saute garlic and onion.
2. Add mussels, green chili, and labuyo then season with paprika, salt and pepper.
3. Transfer into hot sizzling plate then add egg on top.
4. Toss and serve immediately.

Fettuccine in Tomato Sauce


Ingredients:
250 grams fettuccine, cooked according to package instruction
1 can (395 grams) crushed tomato
1 medium onion, finely diced
3 cloves garlic, minced
1/2 teaspoon red chili flakes
1 tablespoon capers
3 tablespoons black olives, sliced
1/4 teaspoon dried basil flakes
2 tablespoons olive oil
salt and pepper to taste
Parmesan cheese
Parley for garnishing

Procedures:
1. In a sauce pan, heat olive oil then saute onion, garlic and chili flakes.
2. Add crushed tomatoes and simmer for 15 minutes over medium heat. Stir occasionally.
3. Add black olives, capers and dried basil flakes, adjust seasoning according to taste.
4. Add pasta to the sauce then stir well until well coated. Add a little pasta water if needed.
5. Transfer to serving plate, sprinkle with Parmesan cheese then garnish with parsley. Serve with toasted garlic bread.

Braised Pork Barbecue


Ingredients:
6 slices pork belly
1 cup barbecue sauce
2 pieces bay leaves
salt and pepper to taste

Procedures:
1. In a pot, place pork then pour enough water to cover the meat.
2. Add bay leaf, salt and peppercorn then bring to boil for 15 minutes. Remove and reserve the broth.
3. Add barbecue sauce then stir cook pork for another 15 minutes. Add a bit of broth if needed.
4. Add beans then cook for a few minutes.
5. Transfer into serving plate then serve immediately with steamed rice.

Honey Glazed Pork Belly


Ingredients:
1 kg pork belly
1/4 kilo french beans

Marinate:
2 tablespoons honey
1 tablespoon Worcestershire sauce
2 tablespoons apple cider vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper

Procedures:
Part 1
1. In a mixing bowl, combine honey, Worcestershire, vinegar, salt and pepper.
2. Marinate pork belly for an hour inside the fridge.

Part 2
1. In a baking pan line sheet with foil, place pork belly then bake in a preheat oven over 165 degrees Celsius for 25 minutes.
2. Remove pork belly from the oven then allow to rest for 10 minutes. Slice into serving pieces.

Part 3
1. In a pan over medium heat, pour glaze drippings then stir fry french beans for 3 minutes.
2. Transfer pork belly and french beans into serving plate then serve with fried rice.

Homemade Lumpia


Ingredients:
spring roll wrappers
1 whole egg, beaten
oil for frying

Filling:
500 grams ground pork with fat
4 cloves garlic, minced
1/2 cup onions, minced
1/2 cup carrots, minced
1/2 cup celery, chopped
1/4 cup soy sauce
2 teaspoons ground pepper
2 tablespoons salt

Procedures:
Part 1
1. In a large bowl, combine all the filling ingredients then mix well.
2. Place 1 tablespoon of filling in a line shape at the middle of the wrapper.
3. Fold over the bottom edge of the wrapper to the center.
4. Fold the two sides towards the center and roll. Use a bit egg to seal the last edge.
5. Repeat until all wrapped up.

Part 2
1. In a frying pan, heat oil deep enough that wrapped lumpia is half-submerged.
2. When the oil is hot enough, deep fry lumpia for 5 minutes or until golden brown and crisp.
3. Drain on paper towel then serve with sweet and sour sauce.

Crispy Dinakdakan


Ingredients:
1/2 hog head(cheek, nose and ear), cut into 2-4 pieces
1/2 cup mayonnaise/hog brain
3 pieces bay leaves(laurel)
1 tablespoon peppercorn
1 tablespoon rock salt
1 thumb-sized ginger, grated
4 medium-sized onions, chopped
4 pieces red chili(siling labuyo), chopped
a bunch of fresh onion chives, chopped thinly
1/4 cup calamansi juice/vinegar
salt and ground pepper to taste

Procedures:
Part 1
1. In a big cooking pot, place water and bring to a boil.
2. Add hog head then add peppercorn, bay leaves and salt. Simmer for 30 minutes or until tender.
3. Place the hog brain into plastic bag then boil in the same cooking pot for 5 minutes.
4. Remove the meat and brain from the cooking pot, drain and let it cool for a few minutes.

Part 2
1. Cut the hog head into grilling size and grill until color turns to brown and crispy.
2. Remove from heat then cut into small slices.

Part 3
1. In a big bowl, put the sliced hog head with ginger, onions, red chili onion chives, ground pepper, calamansi juice, and brain. Mix well and adjust seasoning with salt and pepper according to taste.
2. Serve and enjoy!