Pork

Lechon Paksiw Recipe

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Filipino Style Recipe: lechon paksiw is another simple and easy Filipino pork dish. This dish is a way to re-cook leftover roasted pork(lechon) in a blend of lechon sauce, vinegar, garlic and some spices.

Estimated time of preparation and cooking: 20 minutes
Good for 3-4 persons

Ingredients:
1/2 kilo lechon meat, cut into serving pieces
1/4 cup lechon sauce
3 cloves garlic, crushed
1 medium onion, chopped
1 teaspoon peppercorn
1 bay leaf(laurel)
2 tablespoon vinegar
1/4 cup brown sugar
1/4 cup liver spread(optional)
1/4 cup water
1 tablespoon cooking oil
salt to taste

Procedures:
1. In a cooking pot, heat lechon meat until start to render oil then saute garlic and onions.
2. Pour water then add peppercorn and bay leaf then bring to boil.
3. Add the vinegar and simmer for 5 minutes.
6. Add the sugar, liver spread and lechon sauce then simmer for another 5 minutes.
7. Adjust seasoning with salt then stir.
8. Remove from heat and serve with steamed rice. Enjoy!

Dinakdakan Recipe

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Filipino Style Recipe: dinakdakan recipe is a popular Filipino dish especially in Ilocos and northern part of Luzon. It is consisting of hog head and brain cooked in boiling water with spices then grilled until crispy, chopped into small pieces then mix with mayonnaise, onions, salt and pepper to taste. Like sisig this dish is usually serve as appetizer.

Estimated time of preparation and cooking: 40-50 minutes
Good for 4-6 persons

Ingredients:
1/2 hog head(cheek, nose and ear), cut into 2-4 pieces
hog brain(optional)
1 thumb-sized ginger, chopped
4 medium-sized onions, chopped
4 pieces red chili(siling labuyo), chopped
1/4 cup vinegar
1 tablespoon peppercorn
3 pieces bay leaves(laurel)
1/2 cup mayonnaise
salt and ground pepper to taste

Procedures:
Part 1
1. In a big cooking pot, place water and bring to a boil.
2. Add hog head then add peppercorn, bay leaves and salt. Simmer for 30 minutes or until tender.
3. Place the hog brain into plastic bag then boil in the same cooking pot for 5 minutes.
4. Remove the meat and brain from the cooking pot, drain and let it cool for a few minutes.
Part 2
1. Cut the hog head into grilling size and grill until color turns to brown and crispy.
2. Remove from heat then cut into small slices.
Part 3
1. In a big bowl, put the sliced hog head with ginger, onions, red chili, ground pepper, vinegar, mayonnaise and brain. Mix well and adjust seasoning with salt according to taste.
2. Serve and enjoy!

Lechon Kawali

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Filipino Style Recipe: Lechon kawali recipe or crispy pan-fried roasted pork is well known Filipino dish. It is consisting of pork belly cooked in boiling water with spices then deep-fried until crispy, usually serve as appetizer.

Estimated time of preparation and cooking: 40-50 minutes
Good for 4-6 persons

Ingredients:
1 kilo pork belly
2 tablespoons salt
2 tablespoons whole pepper corn
5 pieces dried bay leaves(laurel)
3 cups cooking oil
5 cups water

Procedures:
Part 1
1. In a big cooking pot, place water and bring to a boil
2. Add pork belly then add 1 tablespoon salt, pepper corn and bay leaves. Simmer for 30 minutes or until meat is tender
3. Remove the meat, drain and let it cool for a few minutes.
Part 2
1. Spread 1 tablespoon of salt on the meat, distribute it evenly on all sections.
2. In a big cooking pot, heat cooking oil and deep fry the meat. Cook side by side until colors turn to brown and texture is crispy.
3. Remove the meat, drain and let it cool a little then slice into serving pieces
4. Serve with letchon sauce. Enjoy!

Paksiw na Pata Recipe

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Filipino Style Recipe: paksiw na pata recipe is a Filipino dish basically pork leg cooked in vinegar, soy sauce and dried banana blossom. This recipe has a sweet and sour taste sauce and the meat should almost separates from the bone. The banana blossom makes the recipe well blended that gives an extraordinary taste. This is another mouth-watering main dish that is truly enjoyed by most Filipinos.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 1-2 hours
Good for 5-7 persons

Ingredients:
1 pork leg(pata), cut into serving pieces
1/2 cup soy sauce
1/4 cup vinegar
1/2 cup brown sugar
1/2 cup dried banana blossom(bulaklak ng saging), soaked in water
2 bay leaves(laurel)
3 cloves garlic, chopped
1 small onion, sliced
1 teaspoon peppercorn
2 cups water
salt to taste

Procedures:
Part 1
1. In a pot, place pork leg with water(just enough to cover the meat) then bring to a boil. Strain the meat and discard the water.
Part 2
1. In a same pot, Put back the pork leg and add enough water to cover the meat. Bring to boil.
2. Add soy sauce, peppercorn, onion and garlic.
3. Simmer over low heat for 1 to 1 1/2 hours or until pata is tender and sauce is thickens. Add water if necessary.(Cook in pressure cooker takes 30 minutes).
4. Add vinegar and simmer for another 10 minutes.
5. Add the banana blossom and simmer for another 5 minutes.
6. Add brown sugar and salt to taste. Simmer for another 2 minutes.
7. Remove from heat. Serve and enjoy!

Ginataang Sitaw at Kalabasa Recipe

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Filipino Style Recipe: ginataang sitaw at kalabasa recipe or string beans and squash in coconut milk is a simple yet tasty and nutritious vegetable dish, basically it’s a combination of string beans and squash simmered in coconut milk. Add with pork or shrimp or crab make the recipe more delicious. This is another mouth-watering vegetable dish that is truly enjoyed by most Filipinos.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 15-20 minutes
Good for 3-4 persons

Ingredients:
1/2 squash(kalabasa), peeled and cut into cubes
1 bundle string beans(sitaw), cut in 3 inches long.
1/ 4 kilo pork diced or 1 cup shrimp meat
3 tbsp fish sauce or 1 tbsp shrimp paste
1 can coconut milk
3 cloves garlic, minced
1 small onion, chopped
2 pieces green chili(siling haba)
cooking oil
salt and pepper to taste

Ingredients:
1. In a saucepan, heat cooking oil and fry pork meat until color turns to light brown.
2. In the same pan, saute onion and garlic. Season with fish sauce then mix well.
3. Pour in coconut milk and bring to a boil.
4. Add the squash and string beans then simmer until vegetables are half-tender. Add water if necessary.
5. Add green chili then season with salt and pepper according to taste.
6. Remove from heat then serve and enjoy.

Lumpiang Sariwa Recipe

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Filipino Style Recipe: lumpiang sariwa(fresh spring roll) recipe is a Filipino vegetable dish, basically it composed of shredded fresh vegetables wrapped in thinner-than-crepe wrapper, topped with sauce, finely chopped nuts and minced garlic. Some variations of this dish are lumpiang hubad and lumpiang ubod. If you’re health conscious , you should try this healthy recipe. Share and enjoy!

Ingredients:
Lumpia Sariwa Filling
1/2 cup ground pork
1/4 cup shrimp, chopped
1/4 cup cooked ham, chopped(optional)
2 cups carrots, shredded
2 cups cabbage, shredded
2 cups water chestnuts(sayote) or turnips(singkamas), shredded
1 cup baguio beans, shredded(optional)
1 tablespoon onion, minced
4 cloves garlic, minced
1 cup ground peanuts
Lettuce leaves
Lumpia wrapper
butter or cooking oil
Salt to taste

Lumpia Sariwa Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1 cup chicken broth or water
2 tablespoons soy sauce
2 cloves garlic; minced

Procedures:
Cook the Filling:
1. In a saucepan, heat butter and saute garlic and onion.
2. Add ground pork, ham and shrimp. Simmer until it changes color.
3. Season with soy sauce and sugar.
4. Add vegetables and continue cooking until it is half-done.
5. Adjust seasoning with salt according to taste. Set aside.

How to make the Lumpia Sariwa Sauce:
1. In a saucepan, pour chicken broth and bring to boil.
2. Add sugar and soy sauce then mix well.
3. Dilute the cornstarch in water and pour in the saucepan.
2. Boil in a very low fire, stirring occasionally until the sauce thickens.
3. Add the garlic. Set aside.

To Wrap the Filling:
1. On top of the lumpia wrapper, place a leaf of lettuce and 3 tablespoons of the mixture.
2. You may roll up folding one end and leaving other open or just roll up and place in the platter.
3. Garnish with sauce and minced peanuts.

Pork Asado Recipe

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Filipino Style Recipe: Pork Asado or Asadong Baboy is a red-colored sweetmeats with sweet sauce. You can’t go wrong in preparing this recipe since the procedure is simple, all you have to do is marinade the meat in a mixture of  seasonings and boil it until tender.

Good for 4-6 persons.

Ingredients
1 kilo pork(belly, loin, shoulder) or any part with thin layer of fat
1/2 cup soy sauce
2 pieces star anise
2 bay leaf
1 tablespoons peppercorns
4 tablespoons sugar
1 head garlic, minced
1 onion, chopped
1-2 cups of water or 4 pineapple juice

Procedures:
1. In a large bowl, combine all the ingredients then mix well.
2. Prick the pork meat with a fork in several places and marinade for an hour.
3. Heat a pan in low heat, put the marinated pork along with the marinate.
4. Pour water then bring to boil.
5. Add brown sugar and mix well.
6. Simmer for about 40 minutes until both sides of the meat are tender. Adjust seasoning according to taste.
7. Remove the meat from heat and cool to room temperature. Cut into 1/4 inch slices.
8. Arrange on a serving plate and top with the thick sauce.
9. Serve and enjoy!

Pork Menudo

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Filipino Style Recipe: A Filipino menudo is made of pork, liver, sweet peas, raisins, potatoes and carrots. While it has the same name as the Mexican menudo which is similar to what we called “callos”. This cuisine is a basic dish that we serve in any parties. I’d crave for menudo now and then, and especially when it has raisins that added sweetness.

Estimated time of preparation and cooking: 50 minutes. Good for 4-6 persons.

Ingredients:
3/4 kilo pork belly, cut into cubes
1/4 kilo pork liver, cut into cubes
5 cloves garlic, minced
1 onion, chopped
1 potato, cut into cubes
1 carrot, cut into cubes
1 red bell pepper, diced
2 cups tomato sauce
1/2 piece lemon or 4 pieces calamansi
4 tablespoons soy sauce
3 tablespoons cooking oil
1/2 cup water
brown sugar, salt and pepper to taste

2 bay leaves(optional)
3 pieces hotdog, sliced(optional)
100 grams raisins(optional)
1/3 cups of sweet peas(optional)
2 tablespoons liver spread(optional)

Procedures:
Part 1
1. In a large bowl, marinate the pork belly in calamansi juice and soy sauce for an hour. Set aside.
Part 2
2. In a large pot, heat cooking oil and fry potatoes and carrots. Drain and set aside.
Part 3
3. In the same pot, saute garlic and onion.
4. Add marinated pork belly and water, simmer for 15 minutes.
5. Add the pork liver and tomato sauce. Let simmer for 10 minutes until pork belly and liver are tender.
6. Add potatoes, carrots, red bell pepper, raisins, hotdog, sweet peas, bay leaves, liver spread and simmer for 5 minutes. Stir occasionally.
7. Season with brown sugar, salt and pepper according to taste.
8. Remove from heat, Serve hot!

Laing

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Filipino Style Recipe: Ginataang Laing(Taro leaves in coconut milk) is one of the local dishes in the Philippines. It is popular mostly in Bicol region, they made this dish fiery hot and absolutely delicious though it can an acquired taste to the Western palate.

The main ingredient of “laing” is dried taro leaves(dahon ng gabi) cooked with coconut milk and red chili. You can include shrimp paste with pork but some used a bits of minced daing, tinapa, shrimps or anchovy paste. If you are health and diet conscious, the plain Laing recipe alone will be the best choice for you.

Estimated time of preparation and cooking: 45 minutes.

Ingredients:
25 pieces taro(gabi) leaves, dried and shredded
1/2 kilo pork, diced
1/4 cup shrimp paste(bagoong alamang)
1 cup coconut milk(kakang gata),(1st extract)
2 cups coconut milk(gata),(2nd extract)
3 pieces green chili pepper(siling haba), sliced
5 cloves garlic, minced
2 onions, chopped
2 tablespoons ginger, chopped
2 tablespoons of oil
salt and sugar to taste

2-3 pieces red chili(labuyo)(optional)
1/4 kilo shrimp, boiled and peeled(optional)
1/2 teaspoon MSG(optional)

Procedures:
1. In a casserole, saute garlic, ginger and onions.
2. Then add the pork, continue sauteing until color turns to light brown.
3. Add in the taro leaves. Pour in the coconut milk(2nd extract) but do not stir. Bring to a boil then simmer for 15 minutes.
4. Add green chili pepper and shrimp paste.
5. Sprinkle with salt and sugar and simmer for another 5 minutes.
6. Add the remaining coconut milk(1st extract) and continue to simmer until oil comes out.
7. Remove from heat and Serve hot.

Notes:
1. Do not stir the ingredients while cooking so that itchiness of the taro will not spread on the dish, otherwise it will cause an itching sensation in your tongue when eating this cuisine.
2. You can replace the fresh coconut with coconut milk in can or coconut powder. However, you have to remember that fresh would always give the best results.

 

Pinakbet or Pakbet

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Pinakbet or Pakbet (Meat and Vegetable Stew with Shrimp Paste) is a tasty vegetable dish consisting of different fresh vegetables, pork, and shrimp paste. One of my favorite when it comes to vegetables dishes as long as not overcooked. I’m not a fan of bitter melon, so I sliced it into small pieces that I can swallow directly. This recipe is a variation from Ilocos Region called “Pakbet Ilokano”. Happy cooking.

Estimated Preparation and Cooking Time: 40-50 minutes. Good for 3-5 person.

Ingredients:
1/4 kilo pork belly, cut into small cubes
1/4 lbs. shrimp, peeled and deveined(optional)
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, sugar and pepper to balance the taste

Procedures:
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 the shrimp and 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. Serve with rice. Share and Enjoy!

Notes:
1. Some is allergic to shrimp paste, you may substitute with fish sauce(patis) instead.