Pork

Braised Pork Ribs Adobo

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Ingredients:
1 kilo pork ribs, cut into serving pieces
2 tablespoons oil
1 head garlic, peeled and chopped

Marinade:
6 cloves garlic, crushed
1 large onion, chopped
1 1/2 tablespoon peppercorns
1 cup cide vinegar
1/2 cup soy sauce
2 cups water
6 pieces bay leaves
1/4 cup brown sugar
salt and pepper to taste

Procedures:
Part 1
1. In pan, heat oil and saute the garlic until golden brown, drain and set aside.

Part 2
1. In a large pot, combine pork ribs and marinade. Marinate for at least 30 minutes.
2. Cook in a low heat for about 1-2 hours or until the pork ribs is tender. Add water if necessary.
3. Adjust seasoning according to taste. Simmer until the sauce thicken and start rendered oil.
4. Transfer to serving plate then sprinkle with toasted garlic. Serve with spicy vinegar.

Spicy Lechon Belly

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Ingredients:
2 kilo pork belly, wash and clean

Brine:
5 cups water
1 stalk lemon grass (tanglad), chopped
2 pieces bay leaves
5 cloves garlic, crushed
1 tablespoon peppercorn
3 tablespoons sugar
5 tablespoons rock salt

Chili Paste Mixture:
5 pieces chili, chopped
1 stalk lemon grass (tanglad), chopped
1 red onion, chopped
3 cloves garlic, crushed
1 thumb-sized ginger, chopped
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon ground pepper

Stuffing:
1 stalk lemon grass (tanglad)
1 stalk onion leeks
2 pieces chili, chopped

Glaze:
4 tablespoons fresh milk
2 tablespoons oil

Procedures:
Part 1
1. In a pot, combine, brine ingredients then simmer for 5 minutes over low heat. Let it cool.

Part 2
1. In a large container, place pork belly then soak with the brine. Refrigerate overnight.

Part 3
1. In a blender, process chili paste mixture until well combined. Set aside.

Part 4
1. Remove pork belly from the brine then pat dry.
2. Rub pork belly with chili paste mixture.
3. Place stuffing in the center then roll. Tie and secure with twine.
4. Brush the surface with milk/oil mixture then cover with aluminum foil.
5. Place in a preheated turbo broiler over 355 degrees Fahrenheit for 2 hours.
6. Remove the foil then brush again with milk/oil mixture.
7. Roast for another 30-45 minutes until the skin is crispy.
8. Chop then serve with dipping sauce.

Cast Iron Pork Chops

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Ingredients:
2 pork chops
1 teaspoon salt and pepper
2 teaspoons paprika
1 tablespoon olive oil
3 cloves garlic, pounded
1 tablespoon freshly chopped parsley
1 tablespoon butter

Procedures:
Part 1
1. Season pork chops with a paprika, salt and ground pepper. Set aside.

Part 2
1. In a cash iron skillet, heat olive oil over medium heat.
2. Set pork chops in cast iron then cook for 4 minutes.
3. Flip pork chops using tongs, add garlic cloves and parsley then cook for another 4 minutes.
4. Add butter then turn off the heat. Baste the melted butter over the pork chops then rest for 5 minutes.
5. Transfer pork chops to serving plate then drizzled the pan juices on top. Sprinkle with remaining parsley. Serve with side veggies.

Sizzling Crispy Sisig

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Ingredients:
1 kilo pork meat(combination of cheek, ear and snout)
200 grams chicken liver
1 cup pineapple juice
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
2 pieces bay leaves
1 teaspoon salt
1 teaspoon peppercorn
1 teaspoon ground pepper
4-5 pieces calamansi
crushed chicharon(optional)
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 enough to cover the meat, 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, add raw egg and crushed chicharon on top. Serve with calamansi. Done

Barbecued Pork Kebab

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Ingredients:
1 kilo pork meat with fat, sliced into thin pieces
bamboo skewers (soak in water for 15 minutes)
4 pieces red/yellow onion, quartered
2 pieces bell pepper, cut into square
4 pieces tomato, quartered

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

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

Part 3
1. Arrange marinated pork, bell pepper, onion, and tomato as desired on bamboo skewers then brush with marinade mixture.
2. Repeat the steps for the remaining pieces.

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

Pan-Fried Pork Steak

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Ingredients:
2 pieces pork steak (10 ounces each)
2 tablespoons unsalted butter
salt and grind pepper to taste

Brine:
3 cups water
1/2 cup salt
1/4 cup brown sugar

Procedures:
Part 1
1. Prick pork both sides with a fork then marinate in brine for 30 minutes or overnight.

Part 2
1. Remove pork from the brine and pat dry with paper towels.
2. Sprinkle pork with salt and pepper. Set aside.

Part 3
1. In a cast-iron skillet, melt butter over medium heat.
2. Add pork and cook for 3 minutes on each side. Baste with melted butter.
3. Transfer to serving plate then serve with gravy. Serve hot immediately.

Pork Pochero with Chorizo

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Ingredients:
1 kilo pork liempo, cut into serving pieces
1 large chorizo, sliced diagonally
1/2 head garlic, chopped
1 medium size onion, chopped
2-3 pieces tomatoes, sliced
4 pieces saba, sliced diagonally
2 potatoes, quartered
1 small bundle, green beans, trimmed
1/2 small cabbage, quartered
1/2 cup tomato sauce
3-4 cups water
1 tbsp. peppercorns
salt, fish sauce and sugar to taste
1/4 cup cooking oil

Procedures:
Part 1
1. In a sauce pan, heat oil and saute garlic, onion and tomatoes.
2. Add chorizo and pork then stir cook until color changes and start to sizzle.
3. Add tomato sauce, water and peppercorns then stir and simmer for 20-30 minutes or until pork is tender.(Add more water as necessary).
4. Add potato and simmer for another 3-5 minutes or until potato are tender.
5. Add in banana and the other vegetables, cook for 3-5 minutes or until vegetables are cooked.
6. Adjust seasoning with fish sauce, salt and sugar according to taste.
7. Remove from heat then transfer to serving plate. Serve with steamed rice.

Deep Fried Crispy Pata

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Ingredients:
1 piece(2 kg) pork pata(pork hock or knuckle), cleaned
2 tablespoons soy sauce
1/2 cup vinegar
1 head garlic, pounded
1 white onions, chopped
12 pieces peppercorns
4 pieces bay leaves
6 stalks lemongrass
4 pieces star anise
4 tablespoons salt
salt and pepper to taste
water
cooking oil for frying

Procedures:
Part 1
1. Prick pata with a fork then marinate in soy sauce and vinegar for 30 minutes. Turning occasionally.

Part 2
1. In a large pot, pour water then add garlic, onion, peppercorns, bay leaves, lemon grass, star anise and salt.
2. Add pata then bring to boil over medium heat for 50 minutes or until tender. Add water if necessary.
3. Drain and let it cool.

Part 3
1. Prick pata with a fork to make holes all over, rub with salt and pepper.
2. Deep fry over low heat for 20 minutes or until skin becomes crisp and golden brown.
3. Drain then serve with dipping sauce(soy sauce, calamansi, chili, chopped onion).

Braised Pork Spare Ribs with Coca-Cola

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Ingredients:
1 kilo pork spareribs, cut into serving pieces
2 pieces carrots, cut into serving pieces
2 cups Coca-Cola (or just enough to cover the meat)
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 onion, chopped
2 tablespoons cooking oil
chopped spring onions for garnishing
salt and pepper to taste

Procedures:
Part 1
1. In a cooking pan, heat oil then saute onion until transluncent.
2. Add spareribs then continue sauteing until light brown.
3. Pour coca cola, soy sauce and oyster sauce then simmer over low heat for 30 minutes or until tender. Add water if necessary.
4. Add carrots then cook for another 5 minutes. Adjust seasoning according to taste.
5. Transfer to serving plate then sprinkle with spring onions. Serve with steamed rice.

Pork Inasal

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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!