baboy

Pork Binagoongan

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Ingredients:
1 kilo pork belly(cut into chunk cubes)
2 tablespoons pre-sauteed salted shrimp paste(bagoong alamang)
6 cloves garlic, minced
1 large size onion, chopped
2 large size tomatoes, chopped
4 chili peppers(labuyo), chopped
1/4 cup vinegar
2 tablespoons brown sugar
1 cup water
1 large eggplant; cut in slices
cooking oil for frying

Procedures:
Part 1
1. In the frying pan, fry eggplants until color turn to brown. Put in the strainer and set aside.

Part 2
1. In a pan, place pork and stir fry until start to render oil and color turns to light brown.
2. Add garlic, onion, chili peppers and tomatoes then saute until softened.
3. Add shrimp paste then stir cook for a minute.
4. Add vinegar and brown sugar then continue cooking for another 2 minutes.
5. Add water, cover and simmer over low heat until pork is tender. Add more water if needed.
6. Season with salt and pepper according to taste.
7. Add fried eggplants then transfer to serving bowl. Serve with steamed rice

Pork Barbecue (Inihaw na Baboy)

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

Marinade:
1 cup soy sauce
1/4 cup calamansi or lime juice
1/4 cup brown sugar
1 teaspoon ground pepper
2 teaspoons garlic powder
1/4 cup banana ketchup (optional)

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 1/4 cup marinade then mix with 1 tablespoon oil and ketchup for basting.

Part 3
1. Arrange marinated pork as desired on bamboo skewers then brush with marinade 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 with marinade mixture.
2. Transfer serving plate and serve with spicy vinegar. Enjoy!

Kalderetang Pata ng Baboy

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Ingredients:
3/4 kilo pork leg (pata), 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 leg, continue sauteing until color turns to brown.
3. Add tomato sauce, soda, bay leaves and water then simmer until pork is 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.

Kinilaw na Atay ng Baboy

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Ingredients:
1/2 kilo Pork Liver(atay)
2-3 onions, chopped
4-5 red chili(labuyo), chopped
1/2 cup cane vinegar (sukang iloko)
salt and pepper to taste

Procedures:
1. Rub pork liver with salt then grill brown. Let it cool.
2. Chop into serving pieces then place into bowl.
3. Add onion, chili, vinegar, salt and pepper.
4. Toss and serve together with cold beer.

Lechon Baboy (Roast Pig)

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Ingredients:
1 whole pig (20 kilos), rinse and inside is clean and empty
10-20 bundles of lemon grass, pounded
500 grams spring onions, pounded
15 pieces bay leaves
1 kilo garlic
1 kilo onion
2-3 cups salt and pepper
evaporated milk (glaze)

Procedures:
Part 1
1. Pour boiling water inside pig’s belly. Drain.
2. Rub pig with salt and pepper inside and out.
3. Skewer the pig with a long bamboo.
4. Stuff the pig belly with lemon grass, spring onions, bay leaves, garlic, and onions. Secure with cooking thread.
5. Rub the skin with evaporated milk. This will make the skin red and crispy.

Part 2
1. Roast the pig slowly over hot charcoal then glaze with remaining milk from time to time.
2. Roast for 4-5 hours or until skin is red and crispy, and the meat is tender.

Pork Igado

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

Ingredients:
500 grams pork loin, sliced into strips
3 pieces bay leaves(laurel)
1 cup water
1 medium-sized carrot, cut into strips
2 pieces red and green bell peppers, cut into strips
1/2 cup green peas
2 tablespoons cooking oil
salt to taste

Marinade:
2 tablespoon vinegar
1/4 cup soy sauce
4 gloves garlic, crushed
1 large onion, chopped
1 teaspoon peppercorns
2 bay leaves

Procedures:
Part 1
1. In a bowl, combine marinade and pork. Marinate for at least an hour.
2. Drain meat then reserve the marinade.

Part 2
1. In a pot, heat oil then fry bell peppers for less than a minute. Remove and set aside.
2. Add pork meat and simmer until color turns to golden brown.
3. Pour water and marinade. Simmer for 25 minutes or until pork is tender.
4. Add carrots and simmer for 3 minutes. Adjust seasoning according to taste.
5. Add green peas and bell pepper. Simmer for another 3 minutes or until sauce is reduced and thickened.
6. Transfer to serving plate and serve.

Pork Adobo with Sweet Pea Beans

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Filipino Style Recipe: Pork Adobo with Sweet Pea Beans is another variety of Filipino pork adobo, we just add sweet pea beans (sitsaro) which gives a contrast color and crunchy texture.

Ingredients:
1/2 kilo pork, cut in serving pieces
150 grams sweet pea beans, trimmed
1/4 cup soy sauce
1/4 cup vinegar
6 gloves garlic, crushed
1 teaspoon peppercorns
2-3 pieces bay leaves
1 teaspoon sugar
salt to taste
1 cup water

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

Part 2
1. Simmer in a low heat for 40 minutes or until pork is tender. Add more water if necessary.
2. Pour vinegar and simmer for another 10 minutes then season with salt and sugar according to taste.
3. Simmer until the sauce thickens then add sweet pea beans.
4. cook for another 3 minutes then remove from heat.
5. Transfer to serving bowl then serve with steamed rice.

Pork Adobo with Kangkong

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Filipino Style Recipe: Pork Adobo with Kangkong is another variety of Filipino pork adobo, we just add water spinach (kangkong) which gives a contrast color and crunchy texture.

Ingredients:
1/2 kilo pork, cut in serving pieces
a bunch of kangkong (water spinach), cut into serving pieces
1/4 cup soy sauce
1/4 cup vinegar
6 gloves garlic, crushed
1 teaspoon peppercorns
2-3 pieces bay leaves
1 teaspoon sugar
salt to taste
1 cup water

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

Part 2
1. Simmer in a low heat for 40 minutes or until pork is tender. Add more water if necessary.
2. Pour vinegar and simmer for another 10 minutes then season with salt and sugar according to taste.
3. Simmer until the sauce thickens then add kangkong.
4. Wait for another minute then remove from heat.
5. Transfer to serving bowl then serve with steamed rice.

Higadillo

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Filipino Style Recipe: Higadillo is a common Filipino stew made from pork meat and liver cook and simmer in a thicken sauce together with desired vegetables and ingredients. This can be served as main dish together with steamed rice.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 40 minutes
Good for 3-4 persons

Ingredients:
500 grams pork, cut into strips
250 grams pork liver, cut similar to pork
2 potatoes, cut similar to pork
1 medium-sized carrots, cut similar to pork
1 cup lechon sauce
2 tablespoons soy sauce
2 tablespoons vinegar
1 cup water
3 cloves garlic, minced
1 onion, chopped
1/2 teaspoon ginger powder
salt and pepper to taste

Procedures:
Part 1
1. In a skillet, heat oil then fry potatoes and carrots until light brown. Remove and set aside.

Part 2
1. In a same skillet, reduce oil then saute garlic and onion.
2. Add pork then continue sauteing for 3 minutes.
3. Add pork liver and ginger powder then stir cook for another 3 minutes or until light brown.
4. Add soy sauce, lechon sauce and water then cover and simmer for 20 minutes or until meat is tender. Add more water if necessary.
5. Put back potatoes and carrots then add vinegar, bring to boil.
6. Adjust seasoning with salt and pepper according to taste then simmer until thickens.
7. Remove from heat then transfer to serving bowl. Serve immediately with steamed rice.

Note.
1. Alternative to lechon sauce, you may use live spread or breadcrumbs to thicken the sauce.

Pineapple Pork with Coconut Milk

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Filipino Style Recipe: Pineapple Pork with Coconut Milk (Pininyahang baboy sa Gata) is another delicious dish that is commonly served by Filipinos. The pork is simmer and cook in coconut milk and pineapple juice together with pineapple chunks, fresh vegetables, and spices. The tender of pork, the sweet and sour flavor of pineapple and creamy taste of coconut milk makes the dish irresistible. This is truly a mouth-watering dish.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 40 minutes
Good for 3-4 persons

Ingredients:
1/2 kilo pork belly, cut into serving pieces
2/3 cup pineapple chunks
1 cup coconut milk
1 green bell pepper, cut into cubes
1 medium carrot, cut into cubes
1 medium potatoes, cut into cubes(optional)
1/4 cup pineapple juice
1 medium onion, chopped
3 cloves garlic, minced
3 tablespoons soy sauce
fish sauce or salt and pepper to taste
3 tablespoons cooking oil

Procedures:
Part 1
1. In a skillet, heat cooking oil and fry carrots and potatoes until light brown. Drain and set aside.

Part 2
1. Reduce oil then saute garlic and onion.
2. Add pork then continue sauteing until light brown. Season with fish sauce and pepper.
3. Pour coconut milk and pineapple juice then simmer for 20 minutes or until the meat is tender. Add water if necessary.
4. Add carrots, potatoes and bell pepper then simmer for 3 minutes.
5. Add pineapple chunks, soy sauce and fish sauce according to taste then simmer for another minute.
6. Remove from the heat then transfer to serving bowl. Serve with steamed rice.