Pork

Easy Dinakdakan

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Ingredients:
3/4 kilo hog head(cheek, nose and ear), cut into 2-3 pieces
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 pork belly then add peppercorn, bay leaves and salt. Simmer for 30 minutes or until tender. 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 pork belly with ginger, onions, red chili, ground pepper, vinegar and mayonnaise. Mix well and adjust seasoning with salt according to taste.
2. Serve and enjoy!

Sizzling Bagnet with Mushroom Gravy

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Ingredients:
1/2 kilo cooked pork bagnet (2-3 serving), chopped into serving pieces (check bagnet recipe)

Mushroom Gravy Sauce:
3/4 cup sliced mushrooms
3 cups beef stock
2 tablespoons flour
1 1/2 tablespoon butter
salt and pepper to taste

Procedures:
Part 1
1. In a pan, heat oil then melt butter.
2. Add sliced mushrooms and saute for 1 minute.
3. Pour beef stock then bring to boil.
4. Add flour then season with salt and ground pepper.
5. Stir constantly until the sauce reaches the desired thickness.

Part 2
1. Transfer bagnet to hot sizzling plate then pour with mushroom gravy.
2. Serve immediately with java rice.

Spicy Ginataang Langka

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Ingredients:
6 cups unripe jackfruit(langka), sliced
1 cup coconut cream(first extract)
2 cups coconut milk(second extract)
5 cloves garlic, crushed
1 large onion, chopped
1 thumb-sized ginger, sliced thinly
3 pieces green chili(siling haba), chopped
5-7 chili hot peppers(siling labuyo), chopped
200 grams leftover pork liempo, chopped
1 tablespoon vegetable oil
salt and pepper to taste

Procedures:
1. In a saucepan, heat oil and saute onion, garlic and ginger.
2. Add langka, stir and saute for a few minutes.
3. Pour coconut milk(second extract), simmer over low heat for 10 minutes.
4. When the sauce is almost absorb, pour coconut cream(first extract) and season with salt and pepper.
5. Cook for another 10 minutes or until langka is tender. Stir occasionally to avoid curdling.
6. Add pork and green and red chili, simmer until sauce is thickens and oily.
7. Transfer to serving bowl then serve.

Spicy Crispy Pata

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Ingredients:
1 piece(2 kg) pork pata(pork hock or knuckle), cleaned
2 tablespoons soy sauce
1/2 cup vinegar
1 head garlic, pounded
1 white onions, chopped
5 chili hot peppers(siling labuyo), seeded and chopped
12 pieces peppercorns
4 pieces bay leaves
4 tablespoons salt
salt and pepper to taste
water
cooking oil for frying

Procedures:
Part 2
1. In a large pot, pour water then add garlic, onion, peppercorns, bay leaves, chili hot peppers and salt.
2. Add pata then bring to boil over medium heat for 1.5 hours or until tender. Add water if necessary.
3. Drain, pat-dry and let it cool.

Part 3
1. Prick pata with a fork to make holes all over, rub with salt and pepper.
2. Deep fry over low heat for 20 minutes or until skin becomes crisp and golden brown.
3. Drain then serve with dipping sauce(soy sauce, calamansi, chili, chopped onion).

Sizzling Crispy Sisig

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Ingredients:
1 kilo pork meat(combination of cheek, ear and snout)
200 grams chicken liver
1 cup pineapple juice
1/2 cup butter
1 cup onion, minced
3 gloves garlic, crushed
3-4 chili hot peppers(siling labuyo), seeded and chopped
3 tablespoons soy sauce or liquid seasoning
3 tablespoons mayonnaise
2 pieces bay leaves
1 teaspoon salt
1 teaspoon peppercorn
1 teaspoon ground pepper
4-5 pieces calamansi
crushed chicharon(optional)
1 raw egg(optional)

Procedures:
Part 1
1. In a pot, combine pork meat, garlic, bay leaves, salt and peppercorn.
2. Pour pineapple juice and water enough to cover the meat, simmer for 40 minutes or until tender. Drain.

Part 2
1. Grill over hot charcoal until crisp and browned.
2. Slice the pork cheeks and ears into small pieces. Set aside.

Part 3
1. In a pan, melt butter then saute ginger and onions.
2. Add chicken liver, crush the liver while cooking until tender.
3. Add chopped pork cheeks and ears and stir fry for 5 minutes.
4. Add chopped chili, soy sauce, ground pepper and mayonnaise. Mix well.
5. Transfer to sizzling plate, add raw egg and crushed chicharon on top. Serve with calamansi. Done

Pancit Canton with Lechon Kawali

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Ingredients:
500 grams pancit canton noodles
500 grams lechon kawali, chopped (recipe)
2 pieces pork cubes
10 cups water
1/4 kilo baguio beans, slice diagonally
2 cups cabbage, sliced into strips
1 carrot, julienned
1 cup celery(kintsay), sliced
4 tablespoons soy sauce
2 tablespoons oyster sauce
4 tablespoons cooking oil
1 onion, chopped
4 cloves garlic, minced
salt and pepper to taste
1 tablespoon garlic flakes

Procedures:
Part 1
1. In a wok or frying pan, saute the garlic and onions.
2. Put-in ½ of lechon kawali, sauté for 3 minutes.
3. Add soy sauce, water, and pork cubes then simmer for 3 minutes.
4. Put-in pancit canton noodles then cover and simmer until the liquid has been absorbed by the noodles.
5. Add oyster sauce then toss until well combined.
6. Put-in the remaining vegetables, cook for 7 minutes.
7. Adjust seasoning with salt and pepper according to taste.
8. Transfer to serving plate then top with remaining lechon kawali and sprinkle with garlic flakes. Serve with calamansi. Enjoy!

Barbecued Pork Kebab

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Ingredients:
1 kilo pork meat with fat, sliced into thin pieces
bamboo skewers (soak in water for 15 minutes)
4 pieces red/yellow onion, quartered
2 pieces bell pepper, cut into square
4 pieces tomato, quartered

Marinade:
1 cup soy sauce
1/4 cup calamansi or lime juice
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. Marinate inside the fridge overnight.
2. Remove pork from marinade.

Part 3
1. Arrange marinated pork, bell pepper, onion, and tomato as desired on bamboo skewers then brush with marinade mixture.
2. Repeat the steps for the remaining pieces.

Part 4
1. Grill pork kebab over hot charcoal for 5 minutes on each side or until tender while basting with marinade mixture.
2. Transfer serving plate and serve with dipping sauce. Enjoy!

Pan-Fried Pork Steak

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Ingredients:
2 pieces pork steak (10 ounces each)
2 tablespoons unsalted butter
salt and grind pepper to taste

Brine:
3 cups water
1/2 cup salt
1/4 cup brown sugar

Procedures:
Part 1
1. Prick pork both sides with a fork then marinate in brine for 30 minutes or overnight.

Part 2
1. Remove pork from the brine and pat dry with paper towels.
2. Sprinkle pork with salt and pepper. Set aside.

Part 3
1. In a cast-iron skillet, melt butter over medium heat.
2. Add pork and cook for 3 minutes on each side. Baste with melted butter.
3. Transfer to serving plate then serve with gravy. Serve hot immediately.

Pork Pochero with Chorizo

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Ingredients:
1 kilo pork liempo, cut into serving pieces
1 large chorizo, sliced diagonally
1/2 head garlic, chopped
1 medium size onion, chopped
2-3 pieces tomatoes, sliced
4 pieces saba, sliced diagonally
2 potatoes, quartered
1 small bundle, green beans, trimmed
1/2 small cabbage, quartered
1/2 cup tomato sauce
3-4 cups water
1 tbsp. peppercorns
salt, fish sauce and sugar to taste
1/4 cup cooking oil

Procedures:
Part 1
1. In a sauce pan, heat oil and saute garlic, onion and tomatoes.
2. Add chorizo and pork then stir cook until color changes and start to sizzle.
3. Add tomato sauce, water and peppercorns then stir and simmer for 20-30 minutes or until pork is tender.(Add more water as necessary).
4. Add potato and simmer for another 3-5 minutes or until potato are tender.
5. Add in banana and the other vegetables, cook for 3-5 minutes or until vegetables are cooked.
6. Adjust seasoning with fish sauce, salt and sugar according to taste.
7. Remove from heat then transfer to serving plate. Serve with steamed rice.

Spicy String Beans in Coconut Cream

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Ingredients:
1 1/2 bunch string beans(sitaw), cleaned and chopped into serving pieces
4 pieces long green chili(siling pangsigang), sliced diagonally
4 pieces red hot chillies(labuyo), sliced into small pieces
300 grams pork, cut into small pieces
1 cup coconut cream(1st extract)
1 cup coconut milk(2nd extract) (optional)
1 teaspoon sauteed shrimp paste(bagoong alamang)
3 cloves garlic, minced
1 onion, chopped
salt and pepper to taste

Procedures:
1. In a saucepan, cook pork meat until color turns to light brown and start to render oil.
2. Add garlic and onion then saute until translucent.
3. Add shrimp paste and continue sauteing for a minute or until cooked.
4. Pour coconut milk, simmer until reduced and thick.
5. Pour coconut cream, string beans, green and red chilies, cook for 3 minutes or until tender and crisp.
6. Adjust seasoning with salt and pepper then transfer to serving plate then serve.