Pork

Piniritong Dinuguan (FRIED PORK MASK STEWED IN HOG’S BLOOD)

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Filipino Style Recipe: “Dinuguan” has been a signature Filipino dish since time immemorial. Different regions and localities vaunt their own version of this recipe which foreigners term as “chocolated pork”. In view, no matter what variation nor modification is applied in terms of ingredients or part of meat utilized, they all boil down to: stewed pork with hog blood. Making waves currently is the presentation that contains “chicharon” (pork crackling) on top…aptly calling it “Crispy Dinuguan”.

Veering away, this recipe’s technological cooking procedure will NOT make use of “chicharon” but desired crunchiness is attained.

INGREDIENTS:
MEAT:
1 kilo pork mask, eardrums included, fully cleaned, sliced into 4 pieces

BOILING BROTH MIX:
1 liter tap water
10 grams salt
3 grams cracked black pepper
10 ml. ginger juice
(This blend removes “lansa” (fishy-ness) of meat
and letting it absorb little flavor
otherwise not attained by boiling in just plain water)

FRYING & SAUTEING MIX:
30 ml. EVOO (Extra Virgin Olive Oil)
6 cloves crushed fresh garlic
3 small “siling pansigang” (banana peppers or chili fingers),
de-seeded and sliced into smaller pieces.

HOG’S BLOOD MIX:
1 kilo hog’s blood. Strain to get away from further coagulation
or lumping. Set aside.
100 ml. of leftover boiling broth mix
25 ml. cane vinegar
15 ml. soy sauce

FLAVOR ENHANCERS:
80 ml. fresh milk or evaporated milk
10 ml. “patis” (fish sauce)
10 ml. ginger juice
4 pieces dried bay leaves
2 grams ground black pepper
3 grams MSG(optional)

PROCEDURES:
Part 1
1. In a suitable casserole, blend all ingredients of boiling broth mix.
2. Add pork mask slices and boil to desired tenderness.
3. Remove boiled mask, cut into smaller pieces.
4. Set aside both pork mask pieces and the leftover boiling broth mix which will be utilized later.

Part 2
1. In frying pan, under medium setting, heat EVOO, fry garlic and sliced banana peppers for 1 minute.
2. Add pork mask pieces, tossing constantly and continue frying until they turn crispy (approx. 5-8 minutes)
3. Using slotted ladle retrieve fried mask and set aside. This meat is done.
4. In the same leftover frying/sautéing mix (oil), add in all ingredients of hog’s blood mix. Transfer to another casserole if need be.
5. CONSTANTLY STIRRING, (to avoid further blood coagulation) bring to a boil.
6. When boiling starts, add in ALL ingredients of the flavor enhancers. Continue boiling for 1 minute adding extra “patis” or black pepper or milk if so desired. DONE. This is now your “DINUGUAN” without the meat.
7. When serving, pour unto bowl, add in desired quantity of fried pork mask, mix a bit, garnish with “sili pansigang” then serve with a smile and be PROUD of your creation.

Pata Tim: The Western Way

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Filipino Style Recipe: PATA TIM (CHINESE-FLAVORED STEWED PIG’S FRONT HOCK PROCESSED THE WESTERN WAY) Of Chinese origin, PATA TIM has been modified into various presentation, ingredients’ mix and cooking style.

I grew up in a family where one of its variations “Paksiw Na Pata”(Filipinos’ vinegar based stewed hock) was served once a month. Succeeding recipe will NOT make use of “bulaklak ng saging” (banana blossom) but just carrots & shiitake mushroom that Westerners love. This recipe has been adopted by many friends-cooks, adding little tweaks, for their signature secrets.

Pangs (my spouse) and I labored on these 2 dishes: a different “PATA TIM’ & the technologically innovated U.S. BEEF MECHADO, (for next posting) nights before, to serve to our kids and grandkids out on weekend of June 28 & 29 to Subic Bay, Olongapo City, Phils. for their 5i50 triathlon. In mind, well prepared offerings over steamed rice will surely perk their stamina up in time for next day’s arduous match. Try. Your family will love this “DIFFERENT PATA TIM”.

INGREDIENTS:
1 piece fully cleaned pig’s front hock – with still a little of trotters attached but hooves cut off (USA and Canadian front hocks command higher prices than back for they are meatier)

ANTI-FOUL SMELL BOILING SOLUTION:
Enough tap water to cover entire hock in a casserole.
20 ml. any red wine
3 grams salt dissolved well

PRESSURE COOKER SOLUTION:
Enough tap water to cover pre-boiled hock.
40 ml. soy sauce
3 grams salt
20 grams brown sugar
3 grams crushed black pepper
6 cloves crushed garlic
5 pieces star anise
2 pieces sliced “labuyo” (bird’s eye chilies)

OVEN TOASTER’S SEARING MIX:
15 ml. palm oil (or palm olein)
6 cloves crushed garlic, finely chopped

FINAL SAUCE MIX:
200 ml. of left over Pressure Cooker Solution
1 medium carrot sliced
5 pieces sliced shiitake mushrooms soaked in water for 30 minutes
10 grams corn starch dissolved in 30 ml. water (slurry-thickener)
3 grams chili powder (NOT chili pepper powder. Chili powder contains 5 or more spice-herb combination plus salt while Chili Pepper Powder is just the powder presentation of that particular chili pepper).
20 ml. soy sauce
15 grams brown sugar

PROCEDURES:
Part 1
1. Bring to boil your well blended anti-foul smell boiling solution.
2. Once boiling starts, set timer and boil for 20 minutes. Discard water. Set aside hock.

Part 2
1. In pressure cooker, add in ALL ingredients tumble thoroughly until no lumps are evident.
2. Lay pre-boiled hock, cover, attach nozzle and start under medium heat. When whistling starts, pressure cook for 30 minutes.
3. Done…subject pressure cooker to running tap water, when whistling stops slowly remove nozzle-open cooker.
4. Remove hock set aside including pressure cooker solution.

Part 3
1. Rub palm oil of the oven toaster’s searing mix unto all sides of hock. Rub crushed garlic as well. Lay unto toaster pan.
2. Set toaster to high temp, ensuring top heating rod is in fiery-red state, wedge toaster pan in topmost slot for quick searing. Toast for 10 minutes each side.
3. While you are on this searing stage, in a pan, heat the 200 ml. leftover pressure cooker solution.
4. Add in sliced carrots, drained shiitake mushrooms, chili powder, soy sauce and brown sugar. Boil for 2 minutes.
5. While boiling pour in slurry and stirring constantly, continue for few seconds until sauce thickens. Make your desired adjustments on saltiness & sweetness level, should you wish.
6. Lay seared hock unto plate and pour in your sauce. Garnish. Serve. Watch your family’s happy smiles.

Pininyahang Pork Giniling

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Filipino Style Recipe: pininyahang pork giniling or ground pork with pineapple is simple yet delicious dish. Ground pork sauteed and simmered in pineapple syrup together with pineapple tidbits and other vegetables. This is almost similar to ground pork menudo and ground pork adobo.

Estimated time of preparation and cooking: 50 minutes.
Good for 3-5 persons

Ingredients:
450 grams ground pork(giniling)
1 can(227 grams) pineapple tidbits, reserve syrup
3 teaspoons soy sauce
3 cloves garlic, minced
1 onion, sliced
1 potato, peeled and diced
1 carrot, peeled and diced
1/4 cup water
sugar, salt and pepper to taste

2 teaspoons raisins(optional)
2 bay leaves(optional)
1/4 cup sweet peas(optional)

Procedures:
1. In a pan, heat oil and saute garlic and onion.
2. Add ground pork and soy sauce then simmer for 5 minutes.
3. Add potatoes, carrots, raisins, sweet peas, bay leaves, water and pineapple syrup.
4. Season with sugar, salt and pepper then simmer for 8 minutes or until tender.
5. Add pineapple tidbits then cook for 3 minutes. Remove from heat and serve hot.

(Photo credit to Blogie Robillo)

Pork and Egg Menudo

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Filipino Style Recipe: pork and egg menudo is another simple yet delicious tomato-based pork dish. The pork marinated and cooked in tomato sauce together with sweet peas, bell pepper and hard-boiled eggs.

Estimated time of preparation: 10-12 minutes(plus marinating time)
Estimated time of cooking: 30-40 minutes
Good for 3-4 persons

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

Procedures:
Part 1
1. In a large bowl, marinate pork in calamansi juice and soy sauce for an hour. Set aside.
2. In a pot, boil water then cook quail eggs for 15 minutes. Drain and let it cool then remove shells and set aside.

Part 2
1. In a large pot, heat cooking oil then saute garlic and onion.
2. Add marinated pork and water, simmer for 15 minutes.
3. Add tomato sauce then simmer for 10 minutes until pork is tender.
4. Add sweet peas, bell pepper, and hard-boiled quail eggs then simmer for another 5 minutes. Stir occasionally.
5. Season with brown sugar, salt and pepper according to taste.
6. Remove from heat, Serve hot!

Braised Pork in Oyster Sauce

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Filipino Style Recipe: Braised pork in oyster sauce is another simple yet delicious pork dish similar to adobo and estofado. I usually cooked pork in a blend of soy sauce, water, sugar, garlic and peppercorn. Then simmered in oyster sauce together with fried bananas and hard-boiled eggs.

Estimated time of preparation: 10-15 minutes(plus marinating time)
Estimated time of cooking: 40-50 minutes
Good for 3-5 persons

Ingredients:
3/4 kilo pork belly, cut into serving pieces
4 pieces plantain bananas(saba), sliced diagonally
4 cloves garlic, minced
1/4 cup oyster sauce
1/2 cup soy sauce
2 tablespoons brown sugar
1 tablespoon whole peppercorn
1/8 teaspoon dried chili flakes
10 pieces quail eggs, hard-boiled
1 cup water
cooking oil for frying
2 pieces star anise(optional)

Procedures:
Part 1(optional)
1. In a pan, heat oil and fry the sliced bananas until golden brown. Drain and set aside.
2. In a casserole, combine pork, garlic, soy sauce, water, sugar, star anise and peppercorn then marinate for 30 minutes.

Part 2
1. Place the casserole in a stove then cook pork for 30 minutes or until tender. Add more water if necessary.
2. Add oyster sauce, fried bananas, hard-boiled quail eggs and chili flakes then simmer for 2 minutes.
3. Adjust seasoning according to taste then continue cooking until the sauce is thicken.
4. Transfer to serving plate then serve with steamed rice.

Sinigang na Baka

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Filipino Style Recipe: Sinigang na baka is another variety of tamarind soup dish that consists of beef boiled in a low heat until tender then cooked in tamarind soup together with other vegetables. This dish has a sour taste that is usually serve as main dish specially during rainy season.

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

Ingredients:
1 kilo beef, 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 water
1 radish, sliced(optional)

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

Part 2
1. In a casserole, place beef, salt then pour water.
2. Bring to boil in a low heat for 1 1/2 hours or until beef is tender. Add more water if necessary. (Pressure cooker takes less time.)
3. Add onion, tomatoes, and tamarind juice then bring to boil.
4. Add gabi then simmer until tender.
5. Add radish, okra, green pepper, and string beans then simmer for another 5 minutes.
6. Adjust seasoning with fish sauce then add kangkong.
7. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
8. Transfer to serving bowl then serve hot with steamed rice.

Ground Pork and Snow Peas in Tomato Sauce

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Filipino Style Recipe: Ground pork and snow peas in tomato sauce is an easy, simple and affordable dish. Sauteed ground pork then cooked in tomato sauce together with snow peas and hotdogs.

Estimated time of preparation and cooking: 20-30 minutes
Good for 3-4 persons

Ingredients:
200 grams ground pork
4 pieces hotdogs, slice diagonally
80 grams snow peas
5 cloves garlic, minced
1 onion, chopped
1 1/2 cups tomato sauce
1 cup water
1 pork bouillon
2 tablespoons sugar
fish sauce or salt and pepper to taste

Procedures:
1. In a pan, heat oil then saute garlic and onion
2. Add hotdogs then stir cook for 3 minutes.
3. Add ground pork, fish sauce and ground pepper then continue cooking until light brown.
4. Pour tomato sauce, water then cover and simmer for 5 minutes.
5. Add pork bouillon and sugar then adjust seasoning according to taste.
6. Add snow peas then simmer for another 3 minutes.
7. Remove from heat then transfer to serving plate. Serve with steamed rice.

Sauteed Ground Pork and Beans in Oyster Sauce

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Filipino Style Recipe:sauteed ground pork and beans in oyster sauce is an easy, simple and affordable Filipino dish. It is made up of ground pork and green beans cooked and simmered in oyster sauce. I also added soy sauce and dried chili flakes to add more flavor and spicy taste.

Estimated time of preparation and cooking: 20-30 minutes
Good for 3-4 servings

Ingredients:
300 grams green beans, cut into 2 inch diagonally
250 grams ground pork
4 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
1/8 teaspoon dried chili flakes
4 tablespoons oyster sauce
2 tablespoons soy sauce
1 1/2 cups water
2 tablespoons fish sauce
salt and pepper to taste

Procedures:
Part 1
1. In a pot, place ground pork and water then bring to boil.
2. Remove scums as it rises. Drain and set aside.

Part 2
1. In a saucepan, heat oil then saute garlic, onion and tomatoes until soft.
2. Add ground pork, fish sauce and pepper then stir cook for 2 minutes.
3. Pour water and beans then simmer for 3 minutes.
4. Add oyster sauce, soy sauce and chili flakes then simmer for another 2 minutes.
5. Adjust seasoning according to taste then transfer to serving plate. Serve with steamed rice.

Sauteed Pork and Green Beans

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Filipino Style Recipe: Sauteed pork and green beans is an easy and affordable dish. It is consist of pork and green beans(baguio beans) sauteed and cooked until tender.

Estimated time of preparation and cooking: 20-25 minutes
Good for 2-3 persons

Ingredients:
1 bunch green beans(baguio beans), discard ends then cut into small pieces
1/4 kilo pork, cut into small pieces
5 cloves garlic, minced
1 onion, chopped
1 1/2 cups water
fish sauce or salt and pepper to taste

Procedures:
1. In a pan, heat oil then saute garlic and onion until translucent.
2. Add pork and fish sauce then stir cook until light brown and tender.
3. Add green beans then stir cook for a minute.
4. Pour water then season with fish sauce and pepper then simmer for 3-5 minutes.
5. Transfer to serving bowl then serve with steamed rice. Enjoy!

Sinigang na Liempo

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Filipino Style Recipe: Sinigang na liempo is another variety of tamarind soup dish that consists of pork liempo cooked in tamarind soup together with other vegetables. This dish has a sour taste that is usually serve as main dish specially during rainy season.

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

Ingredients:
1 kilo pork liempo, cut into serving pieces
10 tamarind(sampalok) or 1 pack sampaloc mix
1 big-sized onion, chopped
5 medium-sized tomatoes, quartered
3 medium-sized taro(gabi), peeled and cut into cubes
1 radish, sliced
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 liter water

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

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