ground pork

Ground Pork Hardinera

vangiz Leave a Comment


Ingredients:
1/2 kilo ground pork
1/2 cup tomato sauce
3 cloves garlic, minced
1 onion, chopped
4 hotdogs, sliced in half horizontally
1/2 cup pineapple slices, halves
1 small size red bell pepper, slice diagonally
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

Procedures:
Part 1
1. In a casserole, heat oil then saute garlic, onion and ground 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
1. 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 for at least 30 minutes or until firm.
3. Remove the molds then transfer to serving plate. Serve hot.

Pork Embotido

vangiz Leave a Comment


Ingredients:
1 kilo ground pork
1 cup carrot, minced
1/2 cup bell pepper, minced
1 cup onion, minced
2 cups bread crumbs
1 pack cheese, grated
2 raw eggs
4 boiled eggs, quartered
4 hotdogs, sliced in half horizontally
1/4 cup raisins
1/4 cup tomato sauce
1/4 cup sugar
1 tablespoon salt
ground pepper

aluminum foil

Procedures:
Part 1
1. Put ground pork in a large mixing bowl. add the raw eggs and bread crumbs then mix.
2. Mix in all the other ingredients except the hotdogs and boiled eggs.

Part 2
1. Put around 3/4 cup of meat mixture in an aluminum foil.
2. Flatten the mixture then arrange horizontally the hotdogs and boiled eggs in the center.
3. Roll the meat so that the hotdogs and boiled eggs are in the center (like a maki).
4. Seal the edge of the aluminum foil. Repeat for the remaining ingredients.

Part 3
1. Steam for 45 minutes. Cool and chill overnight. Slice and serve with dipping sauce.

Pork Giniling with Mixed Vegetables

vangiz Leave a Comment


Ingredients:
1/4 kilo ground pork(giniling)
1 1/2 cup mix vegetables (carrots, sweet peas, corn)
2 teaspoons raisins
1/4 cup soy sauce
5 cloves garlic, minced
1 onion, sliced
2 bay leaves
1/4 cup water or pork broth
5 pieces hard boiled quail eggs (optional)
sugar, salt and pepper to taste
2 tablespoons vegetable oil

Procedures:
1. In a pan, heat oil and saute garlic and onion.
2. Add ground pork and soy sauce then simmer for 5 minutes.
3. Add mix vegetables, raisins, bay leaves, quail eggs, and water. Bring to boil.
4. Season with sugar, salt and pepper then simmer for 3 minutes or until tender.
5. Remove from heat and serve hot.

Pork Meatball Curry

vangiz Leave a Comment


Ingredients:
1/3 kilo ground pork
1 teaspoon parsley leaves chopped, reserve some leaves for garnish if desired
1 medium onions chopped
salt and pepper to taste
2 tablespoon curry powder dissolved in water to form a paste
4 tomates, chopped
1/2 cup string beans, cut into 2 inches length
1 green chili, cut diagonally
Oil for frying

Procedures:
1. To make the meatballs, season ground pork with 1 teaspoon salt at dash of pepper, add ground parsley and half of the chopped onion. Mix well, scoop about a tablespoon and roll into ball. Do the same for the rest. Put oil in a pan over medium heat and cook meatballs until brown all over. Remove meatballs from pan.
2. In the same pan, reduce the oil for sauteing.Add the onion and saute until translucent. Add the curry paste and cook until fragrant. Add the tomatoes and about 1/2 cup water. Simmer uncovered stirring occasionally until tomatoes are soft around 5 minutes.
3. Add back the meatballs and put the beans. Cover pan and simmer until the beans are tender,around 10 minutes. Season with salt and pepper to taste. Transfer to serving bowl and garnish with parsley.

Szechuan String Beans and Ground Pork

vangiz Leave a Comment


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.

Ground Pork and Chicken Caldereta

vangiz Leave a Comment

Filipino Style Recipe: Ground Pork and Chicken Caldereta or Kalderetang Giniling na Baboy at Manok is another variety of Filipino tomato-based caldereta. Normally ground pork and chicken fillet cooked in tomato sauce, bell pepper, liver spread, carrots and potatoes. This is another mouth-watering dish.

Ingredients:
300 grams ground pork
200 grams chicken fillet, cut into small 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)

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 chicken, continue sauteing until color turns to light brown.
3. Add ground pork then saute for 3 minutes.
4. Add liver spread, tomato sauce, bay leaves and water then simmer for 5 minutes or until meat is tender. Add water if necessary.
5. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 3 minutes.
6. Adjust seasoning with sugar, salt and pepper according to taste.
7. Simmer for another 2 minutes or until the sauce thickens.
8. Transfer to serving plate and serve with steamed rice.