Pork

Savory Meatballs

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Filipino Style Recipe: Savory meatballs is a simple and easy to prepare dish. This is mainly made up of meatballs that consists of ground pork or beef, bread crumbs, egg, herbs, and seasonings. The mixture formed into ball shaped then deep fried until golden brown. Serve with Asian sauce.

Estimated time of preparation: 20 minutes
Estimated time of cooking: 20-25 minutes

Ingredients:
Meatballs:
500 grams ground pork or ground beef
1 tablespoon cornstarch or 1/2 cup bread crumbs
1 raw egg
1/2 onion, finely chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon soy sauce(optional)
1/2 teaspoon Worcestershire sauce(optional)
1 small carrot, finely chopped(optional)
2 tablespoons cilantro, finely chopped(optional)

Sauce:
1/4 cup hoisin sauce
1 tablespoon soy sauce
2 tablespoons vinegar
1 glove garlic, minced
1/2 teaspoon ground pepper
1/2 teaspoon sesame oil

Procedures:
Part 1(Skip this procedure if you are using premade meatballs from the market)
1. In a bowl, combine meatballs ingredients and mix thoroughly.
2. Scoop and form the mixture into 1 tablespoons ball shaped.
3. In a frying pan, heat oil and deep fry until golden brown. Drain and set aside.

Part 2
1. In a bowl, combine sauce ingredients then mix until well blended.

Part 3
1. In a serving plate, arrange meatballs then pour the sauce on top. Serve and enjoy.

Adobo Fried Rice

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Filipino Style Recipe: Adobo fried rice is another easy and simple rice dish. It’s another way to recycle leftover chicken or pork adobo. The dish is made up of leftover rice stir fried together with adobo and other seasonings. This can be serve during breakfast together with your favorite dish and soup.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4-5 servings

Ingredients:
5 cups left-over rice, leftover
1 cup left-over chicken or pork adobo, shredded or cut into small pieces
1 head garlic, slice thinly
salt and pepper to taste
1 tablespoon adobo oil or cooking oil

Procedures:
Part 1
1. In a pan, heat oil then stir fry garlic until golden brown. Remove from pan and set aside.
2. In a same pan, put adobo then stir cook for 3 minutes.
3. Add cooked rice then cook for 10 minutes. Toss occasionally.
4. Add fried garlic then season with salt and pepper. Cook for another minute.
5. Transfer to serving plate then serve.

Paksiw na Bagnet

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Filipino Style Recipe: Paksiw na Bagnet is another simple and easy Filipino pork dish. This is similar to lechon paksiw but instead of roasted pork we used bagnet. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin.

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

Ingredients:
1/2 kilo bagnet, 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 water
salt to taste
1/4 cup liver spread(optional)

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

Sugar Glazed Meat Loaf

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Filipino Style Recipe: Sugar Glazed Meat Loaf is a mouth-watering dish that can be served in any occasion specially during Holidays. It is budget friendly and foolproof even for those who do not know how to cook. Kids and adults will really love this.

Good for 2 small loaf pan

Ingredients:
1 kilo lean ground pork
3/4 cup milk
2 raw eggs
1 medium onion, chopped
3/4 cup bread crumbs
2 tablespoon brown sugar
2 teaspoon salt
1/2 teaspoon ground black pepper

For the Glaze:
1/2 cup ketchup
1/3 cup brown sugar
1 tablespoon oyster sauce

Procedures:
Part 1
1. In a large bowl, combine the pork, milk, salt, eggs, sugar, ground pepper, onion, and bread crumbs then mix well.
2. Divide the meat mixture equally and put in two 8×4 or in one 9×5 loaf pan.

Part 2
1. To make the glaze, combine the ketchup, sugar and oyster sauce.
2. Pour on top of the meat and spread evenly.
3. Bake in preheated oven at 350 degrees Fahrenheit for 1 hour or until the juices at the side is clear.
4. If not yet done, bake for another 10 minutes. Remove from the pan then slice and serve.

Binagoongang Bagnet sa Gata

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Filipino Style Recipe: Binagoongang Bagnet sa Gata or Bagnet sauteed in shrimp paste with coconut milk is almost similar to binagoongang baboy. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin. Normally the bagnet sauteed in shrimp paste together with tomatoes and chili then add coconut milk for more flavorful and creamy taste.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 20 minutes

Good for 3-4 persons

Ingredients:
1/2 kilo bagnet, cut into serving pieces
1 1/2 tablespoons bagoong alamang (pre-sauteed salted shrimp paste)
1 cup coconut cream
3 cloves garlic, minced
1 onion, chopped
2 pieces tomatoes, chopped
1/4 cup water
2 pieces green chili(siling haba), chopped
1 piece bird’s eye chili(siling labuyo), chopped (optional)
2 tablespoons vegetable oil
1/2 teaspoon ground pepper
salt and brown sugar to taste

Procedures:
Part 1
1. In the pan, heat oil and saute garlic, onion and tomatoes until soft.
2. Add shrimp paste and 3/4 bagnet then saute for a minute.
3. Pour water and bring to boil. Add chili and ground pepper.
4. Add coconut cream then simmer for 3 minutes.
5. Adjust season according to taste then continue cooking until thickens. Stir occasionally.
6. Transfer to serving plate then top with remaining bagnet. Serve with steamed rice.

Note:
1. How to cook bagnet, please refer to this link: Bagnet

Spicy Pork Tomato Meat Sauce

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Filipino Style Recipe: Spicy Pork Tomato Meat Sauce is a simple and easy recipe that consists of ground pork cooked in tomato sauce, bell peppers, cumin and olives then season with salt and pepper.

Estimated time of preparation: 10 minutes.
Estimated time of cooking: 30 minutes.
Good for 3-4 persons.

Ingredients:
1/2 kilo ground pork, pre-boiled
1 green bell pepper, diced
4 cloves garlic, minced
1 onion, chopped
2 pieces bay leaves
1/2 teaspoon cumin
1 small pack tomato paste
1/4 cup water
1 tablespoon parsley, chopped
2 tablespoons black olives
1/4 teaspoon dried chili flakes
1 tablespoon capers (optional)
salt and pepper to taste

Procedures:
1. In a casserole, heat oil then saute garlic, onion and bell pepper.
2. Add ground meat then continue cooking until light brown.
3. Add tomato sauce, water, cumin, bay leaves and parsley then simmer for 8-10 minutes.
4. Add olives, capers, chili flakes, salt and pepper then mix well.
5. Transfer to serving bowl then garnish with parsley. Serve immediately with steamed rice.

Sinigang na Bagnet

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Filipino Style Recipe: Sinigang na Bagnet is another variety of Filipino tamarind soup using bagnet as main ingredient. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin. This dish has a sour taste best to serve during rainy and cold season.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 120 minutes
Good for 4-6 persons

Ingredients:
1 kilo bagnet, cut into serving pieces
12 tamarind(sampalok) or 2 packs sampaloc mix
1 big-sized onion, chopped
5 medium-sized tomatoes, quartered
3 medium-sized taro(gabi), peeled and cut into cubes
1 bundle of string beans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
3 pieces green pepper(siling haba)
salt and fish Sauce(patis)
1 1/2 liters pork broth
6 pieces okra, trimmed(optional)
1 radish, sliced(optional)

Ingredients:
Part 1
1.Boil tamarind, pound and strain the juice. Set aside.

Part 2
1. In a casserole, pour pork broth, onion, tomatoes then bring to boil.
2. Add tamarind juice then bring to boil. Add gabi then simmer until tender.
3. Add radish, okra, green pepper, and string beans then simmer for another 5 minutes.
4. Adjust seasoning with fish sauce then add bagnet and kangkong.
5. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
6. Transfer to serving bowl then serve hot with steamed rice.

Note:
1. How to cook bagnet, please refer to this link: Bagnet

Pork Guisantes

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Filipino Style Recipe: Pork Guisantes is a simple yet delicious tomato-based pork dish cooked in tomato sauce together with green peas. This dish can be served together with steamed rice during lunch time.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 30-40 minutes
Good for 3-4 persons

Ingredients:
500 grams pork, cut into serving pieces
1 small pack tomato sauce
1 cup water
2 tablespoons green peas
4 cloves garlic, minced
1 onion, chopped
3 bay leaves
2 tablespoons fish sauce
salt and pepper to taste

Procedures:
1. In a pan, heat oil then saute garlic and onion until translucent.
2. Add pork then continue sauteing until light brown.
3. Add fish sauce, bay leaves, water and tomato sauce then simmer in a low heat for 20 minutes or until tender.
4. Add green peas, cover and cook for another 2 minutes. Season with salt and pepper.
5. Transfer to serving plate then serve with steamed rice. Enjoy!

Adobong Puti

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Filipino Style Recipe: Adobong puti or white adobo is another variety of Filipino adobo. The traditional adobo is made of pork or chicken meat cooked in a blend of soy sauce and vinegar together with spices. This version of adobo does not contain soy sauce instead we used salt or other seasoning to adjust the taste. Fry the meat until light brown then cook together with the sauce until tender.

Estimated time of preparation: 8-10 minutes
Estimated time of cooking: 30 minutes
Good for 3-4 persons

Ingredients:
500 grams pork belly or liempo, cut into serving pieces
1/4 cup vinegar
1/2 cup water
10 cloves garlic, pounded
12 pieces peppercorns
3 pieces bay leaves
salt to taste
3 tablespoons cooking oil

Procedures:
Part 1
1. In a pot, arrange pork then add garlic, bay leaves, peppercorns, salt, vinegar and water.
2. Cover and simmer over medium heat for 20 minutes or until pork is tender. Add more water if necessary.
3. Remove the pork from the sauce and set aside.

Part 2
1. In a pan, heat oil then fry pork until light brown.
2. Put back the meat to the sauce then simmer until reduced in half.
3. Adjust seasoning according to taste then simmer for 2 minutes.
4. Remove from heat then transfer to serving bowl. Serve immediately with steamed rice.

Crispy Pata

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Filipino Style Recipe: Crispy Pata is a popular Filipino dish made from pork knuckle cooked and deep fried until crisp and golden brown. This is commonly served in any special occasion as main dish or pulutan together with beer.

Estimated time of preparation: 15 minutes(plus marinating time)
Estimated time of cooking: 50 minutes
Estimated time of frying: 40 minutes
Good for 3-4 persons

Ingredients:
1 piece(1 kg) pork pata(pork hock or knuckle), cleaned
2 tablespoons soy sauce
1/2 cup vinegar
5 cloves garlic, crushed
1 large onion, chopped
2 pieces bay leaves
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, bay leaves, salt and pepper.
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. Rub pata with salt and pepper then deep fry over low heat until crisp and golden brown.
2. Drain then serve with dipping sauce(soy sauce, calamansi, chili, chopped onion).