Ground Pork Hardinera


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


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.

Boneless Lechon Belly


Ingredients:
2 kilo pork belly, wash and clean
2 tablespoons salt
1 tablespoon ground pepper

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

Stuffing:
1 stalk lemon grass (tanglad)
1 stalk onion leeks (optional)
3 cloves garlic, crushed
2 onions, quartered

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. Remove pork belly from the brine then pat dry.
2. Rub pork belly with salt and pepper.
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 Lechon sauce.

Grilled Pork Belly


Ingredients:
6 slices pork belly

Marinade:
3/4 cup soy sauce
1/4 cup hoisin sauce
1/4 cup calamansi or lime juice
1 tablespoon honey
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 belly. 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 for basting.

Part 3
1. Grill pork belly over hot charcoal for 20-30 minutes on each side or until tender while basting with marinade mixture.
2. Transfer serving plate and serve with fried rice and mixed veggies. Enjoy!

Pork Blood Stew


Ingredients:
1 kilo pork(liempo or pork loin or pork belly), cut into small cubes
Add pork innards such as ear and intestine(optional)
3-4 cups pork blood
4 garlic cloves, crushed and minced
1 small onion, minced
1 thumb-sized ginger, minced
3 long green peppers(siling haba)
2 pieces bay leaf
1/2 cup vinegar
2 tablespoon fish sauce(patis) or 1 teaspoon salt
4 teaspoon brown sugar
1 teaspoon ground pepper
1 tablespoon cooking oil

Procedures:
Part 1
1. Simmer pork for 30 minutes, remove scum that rises to the surface. Drain and save the broth.

Part 2
1. In a casserole, heat cooking oil and saute garlic, onion, and ginger.
2. Add pork and continue sauteing until color turn to brown.
3. Season with ground pepper, bay leaf and salt/fish sauce to taste, stir occasionally for 5 minutes until absorb the seasoning.
4. Add broth, simmer and bring to boil.
5. Pour pork’s blood, stirring occasionally to keep the mixture from curdling for 5 minutes.
6. Add vinegar and bring to boil without stirring.
7. Add sugar and green peppers. Adjust seasoning according to taste.
8. Simmer for 10 minutes.
9. Remove from fire and serve hot with chicharon(Chicharrón) and puto(sweet rice cake)!

Salt and Pepper Pork Ribs


Ingredients:
1 kilo pork ribs, cut into serving pieces
4 cloves garlic, minced
1 onion, chopped
2 green chili peppers(siling haba), sliced
1 red chili pepper, chopped
salt and grind pepper
cooking oil for frying

Marinade:
2 teaspoon salt
2 teaspoons sesame oil
1/2 teaspoon five-spice powder
2 tablespoons rice wine

Coating:
1/2 cup cornstarch
1/2 teaspoon black pepper, grind
1/2 teaspoon five-spice powder

Procedures:
Part 1
1. In a large bowl, combine marinade then add ribs, marinate for 2 hours inside the fridge.
2. Add coating then toss until well coated.

Part 2
1. In a deep cooking pot, heat oil then deep fry ribs for 5 minutes or until golden brown. Remove and drain.

Part 3
1.In a pan, heat oil then saute garlic, onion, and chili over low heat. 2. Add fried ribs the toss to combined. Adjust seasoning with salt and pepper according to taste. Remove from heat and serve.

Crispy Pork Belly


Ingredients:
1 kilo pork belly
2 tablespoons rock salt
2 tablespoons peppercorns, whole
5 pieces dried bay leaves(laurel)
cooking oil for frying

Procedures:
Part 1
1. In a big cooking pot, place pork belly then add 1 tablespoon rock salt, peppercorns and bay leaves.
2. Pour enough water until meat is completely submerged.
3. Cover and simmer over low heat for 30 minutes or until meat is tender.
4. Drain and set aside until completely dry.

Part 2
1. Spread remaining rock salt on pork belly, distribute it evenly on all sections.
2. In a deep cooking pot, heat oil and deep fry the pork belly for 10 minutes over low heat.
3. Turn off the heat, drain on paper towel and let it cool.

Part 3
1. Reheat the same oil and deep fry the pork belly again.
2. Sprinkle with cold water, this will help blister the pork skin.
3. Fry for another 10 minutes or until colors turn to brown and texture is crispy.
4. Drain on paper towels and slice to serving pieces.
5. Serve with Lechon sauce. Enjoy!

Pork Binagoongan


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

Steamed Pork Dumplings


Ingredients:
250 grams ground pork
1 cup cabbage, chopped into small pieces
20-25 pieces gyoza or dumpling wrappers
2 tablespoons green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
salt and ground white pepper to taste

Procedures:
Part 1
1. In a large bowl, combine cabbage and 1/2 teaspoon salt then let sit for 10 minutes.
2. Squeeze the cabbage firmly to discard excess water.
3. In a large bowl, ground pork, combine cabbage, green onions, soy sauce, sesame oil, salt and ground white pepper then mix evenly with your hand.

Part 2
1. Scoop a spoonful of mixture then place in the center of wrapper.
2. Moisten the entire edge of wrapper with water then fold in half.
3. Seal and crimp the edges then press against bottom into sheet pan.
4. Repeat the procedures to remaining mixture.

Part 3
1. In a steamer, arrange the pork dumplings lined with cabbage leaves. 2. Cover and steam for 10 minutes.
2. Serve with dipping sauce.

Pinakbet with Crispy Pork Strips


Ingredients:
1/4 kilo pork belly, cut into small cubes
1/2 kilo pork belly, cut into thin slices
1/2 squash, chopped into 2×1 inch cubes
1 large eggplant, cut in halves and sliced diagonally
1 bunch string beans(sitaw), cut in 2-inch length
6 pieces okra, cut diagonally
1 medium-sized bitter melon(ampalaya), cut in half seeded and slice diagonally
3 cloves garlic, peeled and smashed
1 piece onion, chopped
1 tablespoon ginger, sliced in strips
3 large tomato, diced
4 tablespoon shrimp paste(bagoong alamang)
1 cup of water
3 tablespoon cooking oil
salt and pepper to balance the taste

Procedures:
Part 1
1. Rub pork slices with salt, let stand for 15 minutes.
2. Deep fry for 5 minutes or until golden brown. Drain and set aside.

Part 2
1. In a pan, heat cooking oil over medium heat.
2. Saute the garlic, ginger, onion and tomato
3. Add the pork and cook for about 5-8 minutes or until color turns light brown.
4. Put-in shrimp paste and cook for 2 minutes.
5. Add water and increase the heat to bring it to a boil. Simmer for 10-15 minutes or until pork is tender
6. Add the squash and cook for another 5-8 minutes or until texture becomes soft
7. Add in all the remaining vegetables, mix with the other ingredients.
8. Simmer for 5 minutes or until all the vegetables are cooked.(Do not overcook the vegetables)
9. Transfer to serving plate then top with crispy pork strips. Serve with rice. Share and Enjoy!