Pork

Longganisa Hamonado

vangiz Leave a Comment

Filipino Style Recipe: Longganisa hamonado is another variety of popular Filipino sausage which has a sweeter taste compare to other longganisa. Usually this dish is consists of ground pork, Prague powder, sugar, paprika and salt then stuffed into hog casings. This dish is commonly fried until golden brown.

Ingredients:
1 kilo ground pork(30% fat)
1/2 cup sugar
1 tablespoon fine salt
1/2 teaspoon Prague powder
1 tablespoon paprika
hog casings(optional)

Procedures:
Part 1
1. In a large bowl, combine sugar, Prague powder, paprika and salt then mix well.
2. Add ground pork then mix well until well blended using hand.
3. Stuff the hog casings with filling then knot into serving pieces using cotton string.
4. Dry under the sun for 1-2 hours then place in a fridge overnight.

Part 2
1. In a frying pan, heat a little oil then fry longganisa until cook and golden brown. Drain and serve.

Pork and Liver Adobo in Lechon Sauce

vangiz Leave a Comment

Filipino Style Recipe: pork and liver adobo in lechon sauce is another variety of Filipino adobo which is similar to lechon paksiw and pork adobo. Lechon sauce has a salty, sour and sweet flavor which gives a mouth-watering taste to our meat.

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

Ingredients:
500 grams pork loin, cut into strips
200 grams pork liver, cut into strips
3 cloves garlic, minced
1 onion, chopped
1 thumb-size ginger, julienned
1 cup lechon sauce
1 cup water
2 tablespoons soy sauce
2 tablespoons vinegar
fish sauce, sugar and pepper to taste
parsley for garnishing(optional)

Procedures:
1. In a pan, heat oil then saute ginger, garlic and onion.
2. Add pork and fish sauce then stir cook until light brown.
3. Add liver and cook for another 3 minutes.
4. Pour water, soy sauce and lechon sauce then simmer for 15 minutes or until meat is tender.
5. Pour vinegar then simmer for another 3 minutes.
6. Adjust seasoning then simmer for another minute.
7. Transfer to serving plate then garnish with parsley. Serve.

Adobong Tokwa’t Baboy

vangiz Leave a Comment

Filipino Style Recipe: Adobong tokwa’t baboy or pork and tofu adobo is another variety of Filipino adobo. This dish is similar to usual tokwa’t baboy and pork adobo which we used firm tofu as meat extender . The procedures is simple, we fried tofu until brown and marinate pork then cooked and simmered soy sauce, vinegar, garlic, bay leaves, peppercorns, salt and sugar until tender.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 40-50 minutes
Good for 3-4 persons

Ingredients:
1/2 kilo pork, cut into serving pieces
340 grams tokwa(firm tofu), cut into cubes
1/3 cup vinegar
salt to taste
cooking oil for frying
3 tablespoons oyster sauce

Marinade:
1/2 cup soy sauce
3 gloves garlic, crushed
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
1 tablespoon sugar

Procedures:
Part 1
1. In a bowl, combine pork, garlic, bay leaves, peppercorns, sugar and soy sauce. Marinate for 30 minutes.
2. In a pan, heat oil then fry tokwa until golden brown. Drain and set aside.
3. In a same pan, fry marinated pork until brown. Drain and set aside.

Part 2
1. In a pot, Add pork, marinade, oyster sauce and water then simmer until tender. Add water if necessary.
2. Pour vinegar and simmer for 5 minutes then adjust seasoning according to taste.
3. Add fried tokwa then stir cook for 2 minutes or until sauce is reduce.
4. Remove from heat then transfer to serving plate. Serve with steamed rice. Enjoy!

Nilagang Buto-Buto ng Baboy

vangiz Leave a Comment

Filipino Style Recipe: nilagang buto-buto ng baboy or pork ribs stew is another simple soup dish. Pork ribs boiled until tender then add onion, peppercorn, salt, potatoes, cardava banana, cabbage and green beans. This dish is usually serve as main dish specially during rainy season.

Estimated time of preparation and cooking: 30-40 minutes
Good for 3-5 persons

Ingredients:
500 grams pork ribs, cut into serving pieces
7 cups water(add more if necessary)
1 onion, sliced
1/4 teaspoon peppercorn
1 piece pork bouillon cube(optional)
2 potatoes, quartered
3 pieces cardava banana(saging na saba), cut into 3-4 pieces(optional)
1 bundle green beans, trimmed and cut into 3-4inch(optional)
1 bundle bok choy(pechay) or cabbage leaves(repolyo), cut into serving pieces
fish sauce or salt to taste

Procedures:
Part 1
1. In a large casserole, place meat and add water then bring to a boil and simmer over medium heat or until meat is tender.(Remove the scum as it rises.)

Part 2
1. Add onion, peppercorn, pork broth cubes and sprinkle some salt.
2. Add banana and potatoes and continue cooking until potatoes are cooked.
3. Add the green beans. Simmer for 3-5 minutes then adjust seasoning according to taste.
4. Add pechay then turn off the heat and leave for about 3 minutes before serving.
5. Transfer to serving bowl then serve hot with steamed rice. Enjoy

Apple-Cinnamon Pork Chops

vangiz Leave a Comment

Filipino Style Recipe: Apple-cinnamon pork chops is simple dish made of seared pork chops and apple slices cooked in cinnamon and brown sugar. The combination of apple, cinnamon and brown sugar provides a sweet aroma and sweet taste in our dish.

Estimated time of preparation: 5 minutes(plus marinating time)
Estimated time of cooking: 30 minutes
Good for 4 servings

Ingredients:
4 pieces pork chops(thick cut)
2 pieces apple, slice thinly
2 tablespoons butter
2 tablespoons brown sugar
1/4 teaspoon cinnamon powder
salt and pepper to taste

Ingredients:
Part 1
1. Season pork chops with salt and pepper then set aside for 15 minutes.
2. In a bowl, combine brown sugar, cinnamon and salt. Set aside.

Part 2
1. In a pan, heat oil in a low heat and melt butter then sear pork chops for 5 minutes or until light brown. Set aside.
2. In a same pan, add apple slices and sugar mixture then stir cook until tender.
3. Arrange pork chops in a serving plate then serve with apple mixture.

Pork Chop Steak(Bistek)

vangiz Leave a Comment

Filipino Style Recipe: Pork chops steak or bistek is another mouth watering Filipino dish inspired to western beef steak. Pork chop steak or bistek is another variety of pinoy bistek tagalog. Pork chops should marinated then cooked until tender. This dish is usually serve with sauce on top and garnish with onion rings.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 30 minutes
Good for 10 servings

Ingredients:
4 pieces pork chops(thick-cut)
2 white onions, sliced in rings
1/4 tablespoons cooking oil
1 tablespoon butter
1/4 cup water

Marinade:
1/4 cup calamansi or lemon juice
1/2 soy sauce
4 cloves garlic, minced
1 teaspoon sugar
salt and pepper to taste

Procedures:
Part 1
1. Pound the meat with a meat pounder then marinate in calamansi, soy sauce, garlic, sugar, salt and pepper for at least 3 hours or overnight inside the fridge.

Part 2
1. In a pan, heat oil then melt butter over medium heat. Lightly fry the onion rings for a few seconds then drain and set aside.

Part 3.
1. In the same pan, fry marinated pork chops for 5-8 minutes each side. Drain and set aside.
2. Clean the pan then add a little oil, marinade and water then bring to boil.
3. Adjust season according to taste then simmer until reduce in half. Remove from heat.
4. Arrange pork chops in a serving plate then pour sauce on top.
5. Garnish with onion rings and spring onions then serve with steamed rice or potatoes. Enjoy!

Pork Curry

vangiz Leave a Comment

Filipino Style Recipe: Pork curry is another mouth-watering dish inspired to Indian and Islamic cuisine. This dish is another variety of typical Filipino curry dish which is similar to chicken curry. Pork curry is usually made of pork meat cooked in coconut milk, curry powder and chilies until tender. Curry is one of the popular spices that gives a spicy and strong flavor.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 30-40 minutes
Good for 4-6 persons

Ingredients:
1 kilo pork, cut into serving pieces
3 potatoes, quartered
2 carrots, cut into cubes
2 bell peppers(red & green), cut into cubes
1 cup coconut milk or evaporated milk
3 tablespoons curry powder(dissolved in 1/2 cup hot water)
1 onion, chopped
3 cloves garlic, minced
1 cup water
2 tablespoons fish sauce(patis)
1/4 teaspoon chili flakes(optional)
3 tablespoons vegetable oil
salt and pepper to taste

Procedures:
Part 1
1. In a pan, fry potatoes and carrots until color turns to light brown. Drain and set aside.

Part 2
1. In the same pan, saute garlic and onion until soft.
2. Add pork then stir cook sauteing until color turns to light brown.
3. Add fish sauce, dissolved curry powder and water then simmer for 15 minutes or until meat is tender.
4. Add bell peppers, fried potatoes and carrots then simmer for another minute.
5. Add milk, salt and ground pepper then simmer for another 3-5 minutes or until slightly thickens. Keep stirring.
6. Remove from heat and transfer to serving plate. Serve hot with steamed rice.

Binagoongang Pork Adobo

vangiz Leave a Comment

Filipino Style Recipe: Binagoongang pork adobo is easy and simple Filipino pork dish. This dish is another variety of pork adobo and binagoongang baboy. Normally the meat marinated then cooked in garlic, chili, shrimp paste, soy sauce, vinegar and sugar until tender and start to render oil.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 50-60 minutes
Good for 3-4 persons

Ingredients:
1 kilo pork belly or ribs, cut into serving pieces
3 tablespoons sauteed shrimp paste
6 gloves garlic, chopped
2 tomatoes, chopped
2 pieces bay leaves
1 teaspoon black peppercorn
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup water
2 pieces green chili, chopped
1 tablespoon brown sugar
3 tablespoons cooking oil
1/2 cup soda(optional)

Procedures:
Part 1
1. Marinate pork in soy sauce, soda and sugar for 30 minutes.

Part 2
1. In a pan, heat oil then saute garlic and tomatoes until soft.
2. Add bay leaf, peppercorn and shrimp paste then continue sauteing for a minute.
3. Add marinated pork then stir cook for 3 minutes.
4. Add marinade, water and chili then simmer for 50 minutes or until tender. Add water if necessary.
5. Add vinegar then simmer for 5 minutes or until start to render oil.
6. Transfer to serving plate then garnish with remaining toasted garlic and chili slices. Serve with steamed rice.

Siopao Asado

vangiz Leave a Comment

Filipino Style Recipe: Siopao is a Chinese steamed buns that is become popular for many Filipinos. Asado and bola-bola are the most popular variety of siopao. Siopao asado is made up of pork meat cook in soy sauce, oyster sauce, hoisin sauce and cornstarch until thickens. Scoop enough asado in the middle of dough then seal on top. Steam for 20 minutes then serve with siopao sauce.

Ingredients:
Asado Filling:
500 grams pork loin, cut into small pieces
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons brown sugar
2 tablespoons cornstarch(dissolved in 1/4 cup water)
3 gloves garlic, minced
1 tablespoons vegetable oil
2 tablespoons oyster sauce

Dough:
2 1/2 teaspoons dry yeast
1/2 white sugar
2 cups warm water
5 cups all purpose flour
1 teaspoon baking powder
1 tablespoon shortening
1/2 teaspoon salt

Ingredients:
Part 1(Asado Filling)
1. In a pan, heat oil then saute garlic. Add meat then cook until light brown.
2. Add soy sauce, oyster sauce, water and sugar then simmer for an hour or until becomes really tender. Add more water if necessary.
3. Add hoisin sauce and dissolved cornstarch then stir cook until thickens. Remove from heat then set aside.

Part 2(Dough)
1. In a large bowl, dissolved yeast and sugar into warm water then set aside for 20 minutes.
2. In a separate bowl, combine flour, baking powder, shortening, salt and yeast mixture then mix until well blended.
3. Knead the combined mixture until becomes smooth and elastic.
4. Transfer in a greased bowl then cover and set aside for 2 hours or until it rises.
5. Knead the dough again then divide into serving pieces.
6. Form each piece into a ball then flatten using rolling pin or your palm.

Part 3(Assembly and Cooking)
1. Scoop enough filling in the middle of each dough then seal on top.
2. Place wax paper underneath of each dough then steam for 20 minutes. Serve with siopao sauce.

Pork Giniling with Liver Spread

vangiz Leave a Comment

Filipino Style Recipe: Pork giniling with liver spread or ground pork with liver spread is another easy and simple Pork dish. This dish is similar to adobong pork giniling but we will use liver spread for more flavorful taste. The procedure is simple and easy to follow, we will saute the giniling then cook in together with liver spread, soy sauce, sugar, salt and pepper to taste. We also include fried potatoes and bell pepper as our extenders.

Estimated time of preparation and cooking: 50 minutes. Good for 2-4 persons.

Ingredients:
500 grams ground pork(giniling)
1 small can liver spread
2 pieces medium-sized potatoes, peeled and finely diced
3 gloves garlic, minced
1 onion, chopped
2 pieces medium-sized tomatoes, chopped
1/2 cup soy sauce
1/2 tablespoon grind pepper
salt and sugar to taste
5 tablespoons vegetable oil

1/4 teaspoon dried chili flakes(optional)
1 medium-sized red bell pepper, diced(optional)
3 pieces bay leaves(optional)

Procedures:
Procedures:
Part 1
1. In a pan, heat oil and fry the potatoes until slightly brown. Set aside.

Part 2
1. In a same pan, heat oil and saute garlic, onion and tomatoes then add ground pork and cook until light brown.
2. Add liver spread, soy sauce, bay leaf, chili flakes and pepper then cook for 3 minutes.
3. Adjust seasoning according to taste. Stir occasionally.
4. Add fried potatoes then cook until almost dry and start to render oil.
4. Remove from heat then transfer to serving bowl then serve with steamed rice.