FILIPINO LEMON CHICKEN

Filipino Style Recipe: Honey lemon chicken recipe is popular among Chinese restaurants. Normally the chicken comes fried in a crispy batter and the sauce is a blend of honey and lemon thickens with cornstarch. I can say that North Park’s version is the best boneless honey-lemon.

Ingredient: 

1 lb 2 oz boneless, skinless chicken breast 
1 egg yolk, lightly beaten 
2 tsp soy sauce 
2 tsp dry sherry 
3 tsp cornstarch 
1/2 cup cornstarch, extra 
2 1/2 tablespoons all purpose flour 
oil for deep frying 
4 scallions, thinly sliced 

Lemon sauce: 
1/3 cup lemon juice 
2 tbsp sugar 
1 tbsp dry sherry 
2 tsp cornstarch 
1 tbsp flour 
2-3 tbsp water 

method: 

1) Cut your chicken breast into strips and set aside. 

2) Mix the eggs, 1 tbsp. water, soy sauce, sherry and cornstarch in a bowl. Pour egg sliced ​​chicken. Mix well. Set aside for 10 minutes. 

3) Filter the sifter with the cornstarch and flour on a plate. Turn the chicken rolls, tap the excess starch and cornstarch in chicken. 

4) Book Heat oil in frying pan and fry the chicken until golden brown. Keep prinag pan frying pan with oil it. It will be used later. 

5) made of lemon juice, mix 2 tbsp water, lemon juice, sherry and sugar in a saucepan. MEDIUM heat to boil, stirring to dissolve the sugar. Mix cornstarch, 1 tbsp flour and 2-3 tbsp water in a small bowl, dissolve the cornstarch until dissolved and starch. 

6) Mix this sauce pan, stirring constantly, until mixture boils and thickens the lemon it. 

7) Before you serve, heat the pan prinag frying pan fried chicken and chicken again for 2 minutes until crispy again. Remove, drain on paper towerl. Place on a plate and pour the lemon sauce over chicken, sprinkle with chopped scallions or spring onions.

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Beef Morcon

 Beef Morcon has been a favorite dish during special occasions. I like morcon because it is delicious and all the ingredients blends well into a unified flavor that makes my palate happy. This beef morcon recipe makes use of our flank steak marinade.

Morcon is famous food in the Philippines. This dish is an elegant centrepiece to serve during special occasions. 
Very interesting recipe, I will try this out!

Ingredients:
1 kl beef, sliced 1/4 inch thick (3 pcs)
1/4 kl ground beef liver
200 grms sliced sausages or ham
200 grms pork fat (cut in strips)
100 grms grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 tsp or ground black pepper
1/2 cup vinegar
2 tsp salt
2 cups water
2 meters thread or string (for frying)

Cooking Instructions:
Spread and stretch the sliced beef on your working table.

Arrange the filling on the sliced beef sausage strips, cheese strips, sliced eggs,pork fat and some ground liver.
Roll the sliced beef with all the filling inside and secure with a thread or string.

Repeat the procedure for the two remaining beef slices.
On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.

Cover the pot and bring to a boil. Simmer for one hour.
Add the vinegar and continue to simmer of another hour or until beef is tender.

Slice the beef morcon, arrange on a platter and top with the sauce/gravy poured on top. Enjoy!

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Easy Beef And Broccoli With Carrots

Easy Beef And Broccoli With Carrots

Great recipe for Easy Beef and Broccoli (With Carrots). Easy dinner idea. Best of variations of this recipe. Enjoy!Add broccoli and carrots; cook 2 minutes, stirring frequently. To make cutting the beef easier, put the uncooked flank steak in the freezer for 15 minutes.

For a quick meal, try this simple, tasty, healthy and easy to prepare beef stir fry!

Coating:
2 tbs cornstarch
2 tbs water
1/2 tsp garlic powder

Main Ingredients:
1 lb beef round steak/strips
4 cup broccoli
1 sm onion
2 medium carrots, sliced
2 tbs vegetable oil

Sauce:
1/3 cup soy sauce
2 tbs brown sugar
1 tsp ground ginger
1 tbs corn starch
1/2 cup water

Procedure:
Coating: In a bowl, combine corn starch, water, and garlic powder.
Mix until smooth. Toss beef in this mixture.

Sauce: In a bowl, combine soy sauce, brown sugar. ground ginger, corn starch and water. Mix until smooth.

In a large skillet or wok over medium high heat, stir fry beef in l tbs oil until beef is browned.
Remove and keep warm.

Stir fry broccoli, carrots, and onion in the remaining oil. Add beef and sauce.

Cook about 3 minutes, continuously stirring to ensure even cooking.

Serve immediately with boiled rice. Enjoy!

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Bistek Tagalog

Cooking Bistek Tagalog is easier than you think. As long as you follow the steps indicated in this bistek tagalog recipe, you should be alright.Bistek Tagalog Recipe is the Filipino version of the famous beef steak. Learn how to cook this delicious and easy to prepare Bistek Tagalog Recipe.Bistek is a dish made with beef slices marinated and simmered in a mixture of soy sauce Our first recipe, bistek. Bistek Tagalog (Filipino Beef Steak).

I cooked this dish for dinner tonight.It was really very yummy! My fave steak!

Ingredients:
1/2 kilo of round beef sirloin or tenderloin, sliced 1/4 inch thick
5 tbs of lemon juice
1/4 cup soy sauce
ground black pepper
1 tsp garlic, minced
2-3 large white onions, cut into rings
3 tbs cooking oil

Method:
In a mixing bowl, mix lemon juice and soy sauce. Add beef and ground black pepper. Mix well and let sit in the fridge for 1 hour.
Heat a wok. Add oil and lightly fry the onion rings. Remove from wok and drain on paper towels.
Reheat oil and pan-fry the beef slices in batches, removing them as they brown. When the beef has been cooked, pour the marinade into the wok and boil for 2 minutes.
Arrange beef slices on a serving plate. Add the stir-fried onion rings on top.
Pour the sauce over onions and beef.
Serve hot with steamed rice. Enjoy!

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Crispy Pata

It is better to fry the leg in medium heat until it becomes crispy. Crispy Pata is best eaten with a good dipping sauce. I make my sauce by combing 1 cup of vinegar with 1/4 cup soy sauce, 1 tablespoon brown sugar, one small chopped onion, and some bird's eye chili.

Ingredients:

1 pork’s front leg (pata)
1 bottle 7 up or sprite (softdrinks)
1 1/2 cups water
1 tbsp. salt
1/2 tsp. baking soda
1 tsp. vetsin
2 tbsp. patis
2 tbsp. flour oil fro frying

Instructions:

Clean pata and slit skin (3-4 slits on both sides) without cutting bone. Place in adeep pan with a tight cover. Add water, 7 Up and salt. Bring to a boil. After 15 minutes, add baking soda. Baking soda will hasten the softening of the pata’s skin. Continue cooking.

If water dries up and pata is not yet done, add another cup of water. Meat should not be too tender. Drain when done. Hang for 1 day or place in refrigerator overnight to make skin dry.

Before frying, brush with patis and sprinkle with flour generously.

Deep fry untilcrispy and golden brown.

Put off the heat and pour 1/4 cup water. This will make the skin more crispy.

Serve with this sauce: Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo). 

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Sinigang na Baboy sa Pakwan

From the Pampanga region of the Philippines comes this sour soup with a watermelon twist. For something different, ask your butcher to corn the beef brisket for you. Don’t use silverside, as the beef needs to have some fat for the soup to really shine.

Ingredients:

1 and 1/2 Kilos watermelon, peeled, seeded, cut into chunks
2 C sliced tomatoes, seeded
1 K pork spareribs, cut into chunks
2 pcs large taro roots (gabi), peeled, sliced
1 large onion, quartered
2 whole cloves of garlic, peeled
4 pcs finger chillies (siling haba)
1 bundle string beans (sitaw), cut into 2" long
1 bundle Swamp cabbage or water spinack (Kangkong), trimmed, washed
Salt or fish sauce (patis) to taste
200 gms tamarind, boiled, softened in 1 C water

Instructions:

1. Extract the tamarind juice by passing the water with boiled tamarind through a sieve and squeeze juices more out.

2. Blanch the pork spareribs in a pot of boiling water. This step is to remove the impurities.

3. In another clean pot, arrange the watermelon at the bottom. Then add in the tomatoes, taro roots, then the blanched spareribs. Add in the tamarind juice and around 10 cups of water. Cook over high heat until boiling, then simmer until meat is cooked and the watermelon are soft and mushy. This will take around 1 hour.

4. Start adding the vegetables starting with the finger chillies and the string beans. Cook for about 5 to 10 minutes until the vegetables are crisp tender.

5. Add in the onions and stems of the water spinach. After about 1 minute, add in the leaves of the water spinach.

6. Season with salt or preferably fish sauce to taste. Serve piping hot with lots of rice.

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Grilled Pork Belly Barbeque

In a large bowl, combine the soy sauce, lime juice, ground black pepper, garlic powder, and hot sauce. Mix well. Put the cleaned pork belly in a large resealable bag. Pour the soy sauce mixture in the resealable bag. Heat-up the grill. Remove the pork belly from the grill. Serve with spicy vinegar.

Easy to cook, and delicious! It's best enjoyed in seaweeds salad and served with spicy sauce "Sinamak or Toyomansi" ..

Ingedients:
1 kg pork belly strips/liempo
1/4 cup ketchup
1 tbs cooking oil

Marinade:
1/2 cup soy sauce
10 cloves garlic, crushed
1/4 cup lemon juice
1/2 tsp ground black pepper
1 tsp salt
3 tbs brown sugar

Procedures:
In a bowl, combine marinade ingredients then marinate pork belly for at least 3 hours in a fridge or overnight.
Remove the pork belly and then reserve the marinade.
Combine ketchup and oil in marinade them mix well for basting.
Grill marinated pork belly over hot charcoal for 10 minutes each side or until tender while basting with marinate mixture.
Transfer serving plate and serve with vegetables,rice and spicy dip sauce. Enjoy!

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Paksiw na Pata with Pineapple

Paksiw na Pata with Pineapple is what we had for lunch. This is a simple dish that I thought of cooking because I was craving for pata paksiw and humba. Instead of making both dishes, I thought of making a single dish that has the properties of both — so, I came-up with this dish.

Prep time
15 mins
Cook time
60 mins
Total time
1 hour 15 mins

Author: Vanjo Merano
Serves: 5

Ingredients
3 lbs. pork or ham hock (pata), sliced crosswise
1 (8 oz.) can pineapple chunks
2 teaspoons minced garlic
8 cups water
1 tablespoon white vinegar
4 tablespoon brown sugar
1 pack (1 oz.) dried banana blossoms, washed and soaked in water
4 to 6 pieces bay leaves
1 tablespoon whole peppercorn
1 piece beef cube (optional)
¼ cup soy sauce
2 tablespoons cooking oil
salt to taste
Instructions
Pour 6 cups water in a cooking pot. Let boil.
Add the pork hocks. Continue to boil for 30 minutes. Discard the water used for boiling and then place the boiled pork hock in a plate. Set aside.
Heat the oil in a clean cooking pot. Once the oil gets hot, sauté the garlic until it turns light brown.
Put the boiled pork hock in the cooking pot. Stir and then add soy sauce, pineapple chunks including the juice, remaining 2 cups water, bay leaves, and peppercorn. Let boil. Continue to cook for 15 minutes.
Add the banana blossom, beef cube and brown sugar. Stir and cook for 10 minutes.
Add the vinegar. Let the liquid reboil and then stir. Continue to cook until the pork becomes tender. The sauce should be reduced at this point. Note that you may add more water if you need extra time to tenderize the pork.
Add salt to taste.
Transfer to a serving plate.
Serve. Share and enjoy!
Nutrition Information
Serving size: 5

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Sweet Cured Pork

Cut the pork into thin slices measuring about 10cm square; smaller pieces are fine. Stir the dark brown soft sugar, seasoned salt, garlic salt, pepper and curing salt together in a bowl; sprinkle each of the slices of pork with the mixture. Lay the pork slices flat in a large container with a lid.

Tocino is a sweet cured meat typically served as Filipino breakfast with garlic fried rice and runny side-up egg.

Ingredients:
2 lbs pork shoulder, cut into 1/4 inch thickness

Marinade
1 tbs kosher or table salt, dissolved in 1/4 cup water
3/4 cup sugar
1/2 head garlic, minced
2 tbs rice wine vinegar, I used cane vinegar
1 tbs soy sauce
1/4 cup pineapple juice
1/2 tsp red food color, optional
1 tbs ground black pepper

1/4 cup vinegar(optional, to add before frying)
cooking oil for frying

Procedure:
Mix together the marinade and dissolve the sugar completely.
Pour the marinade and knead it into the meat to completely absorb.

Cover and leave inside the refrigerator to cure for 2-3 days.
When ready to cook, mix in the vinegar, then drain excess liquid.

Fry in cooking oil using medium heat.
Serve with garlic fried rice,and sunny side up egg with slices of tomatoes. Enjoy!

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Pata Hamonado

Hamonado is a type of Filipino cooking where meat is braised in a mixture of pineapple juice, soy sauce and brown sugar. In pata hamonado, pork leg is simmered for hours in the sweet and tangy liquid until melt-in-your mouth tender. Although a whole leg is generally used, I prefer mine cut into 2-inch thickness to hasten cook time. This delectable pork dish is best served with generous helpings of rice. Enjoy!

Ingredients
1 pork pata front
3 cups pineapple juice
1 medium onion, diced
1 teaspoon minced garlic
3 tablespoons soy sauce
250 grams tomato sauce
3 tablespoons brown sugar
2 cups water
1 teaspoon salt
1 teaspoon whole pepper corn
2 tablespoons cooking oil

Preparing
1. Deep fry pork pata until golden brown. Set aside.
2. Heat the oil in a deep cooking pot and sauté the garlic and onions.
3. Now add the tomato sauce and the whole peppercorn and stir.
4. Add the pork pata and cook all the sides for 5 minutes.
5. Pour in the pineapple juice and water. Let boil.
6. Add the soy sauce, cover and simmer for 60 to 90 minutes.
7. Add water, if needed. Put in the brown sugar and stir.
8. Now add the salt and let the liquid evaporate until the sauce is thick enough.
9. Transfer to a serving plate and top with pineapple slice and serve.

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Sisig, Crispy & Sizzling

An appetizing version of sisig is the sizzling crispy sisig. The pork belly is crispy fried until golden brown and chopped into small pieces. Then you will make a roux (see recipe below for details)  and add in the vegetables and the crispy pork. Put it in the sizzling plate and presto! You have a sizzling super crispy sisig to enjoy! Great for picnics, swimming or outings this summer.

Ingredients:
1 kg Pork Belly
1 Tbsp. Salt
4 cloves Garlic
1/2 Tsp. grounded Black Pepper
6 cups Water
Vegetable Oil for deep frying
3 Tbsp. Butter
1/2 cup all-purpose Flour
Pork Bouillon or Pork Broth Cube
1 White Onion, minced
1 Green Bell Pepper, minced
sliced canned Button Mushrooms
1 pack Pork Chicharon

Preparing:
1. Boil pork belly with salt, garlic and black pepper in water for approximately 45 minutes or until tender.
2. Fry the boiled pork belly until crispy and cut into desired size.
3. In another pan, melt the butter and add the flour. Stir until flour turns light brown.
4. Add water and pork bouillon, and adjust to desired consistency.
5. Toss together crispy pork belly, minced onion, green bell pepper and mushrooms.
6. Transfer to a hot sizzling plate and pour over the sauce.
7. Top with crushed chicharon for extra crunch. Serve hot and sizzling.

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FILIPINO RIBS REC IPE

Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.

6 pounds pork or beef spareribs
2 medium onions, cut into wedges
1 medium onion, finely chopped
6 tablespoons soy sauce
1/4 teaspoon ground black pepper
6 whole star anise pods
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1/2 cup honey
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice

Directions:

Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.
Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.
Preheat oven to 400 degrees F (200 degrees C).
Using tongs, remove ribs from stock pot and arrange in a single layer in an 11×16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.

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SWEET AND SOUR PORK

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in China, but has been used in England since the Middle Ages and remains popular in Europe and America.

3/4 kg pork fillet (use the best quality you can get, it makes a difference), cut into bite sizes
1/2 cucumber, peeled, cut and seeds scraped off
1 red capsicum, cut into medium pieces
1 green capsicum, cut into medium pieces
1 large onion. quartered
1 can of pineapple chunks (435g), drained
4 cloves minced garlic

Marinade-
1/2 cup Shaoxing Huatiao wine (or 1/4 cup wine + 1/4 cup water)
1/2 cup plain flour
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 egg (beaten)
1 tablespoon cooking oil
1/4 teaspoon or a pinch of salt

Sauce-
5 tablespoons ketchup
4 tablespoons Shaoxing Huatiao wine
3 tablespoons oyster sauce
2 tablespoons sugar
1 tablespoon mango or peach chutney
1 teaspoon Worcestershire Sauce
1/4 teaspoon chilli powder
6 to 8 cups of cooking oil
1 tablespoon cornstarch in 2 tablespoons water (optional)

Method
Clean the pork and cut into small bite sized pieces.

Measure out 1/2 cup of Shaoxing Huatiao wine.
The alcohol would evaporate when the pork is deep fried, but if you would prefer not to use so much wine in the marinade, do use 1/4 cup water and 1/4 cup wine. The wine tenderizes the meat. So the pork is ultra tender when marinated in wine for 4 hours or more.

Add all other marinade ingredients one at a time and mix well.

Cover the bowl with cling film and set aside.

Now prepare the sauce.

Add 5 tablespoons of ketchup to a bowl.
Add 3 tablespoons of oyster sauce.
Add 4 tablespoons of Shaoxing Huatiao wine.
Add 2 tablespoons sugar.
Stir one tablespoon of chutney into the sauce.
(optional)
Season with dash of chili powder, and Worcestershire Sauce.

Mix the ingredients for the sauce and set aside.

Heat the cooking oil in a large pot and wait till oil is smoking hot.

Shake off as much marinade as you can, and slide each piece of meat into the oil until golden brown...then cook the other side. Place in a serving dish and set aside.

Heat a separate large saucepan and add 1 tablespoon of cooking oil.

When the saucepan and oil are hot, add the onions and stir fry for a couple of minutes till they become fragrant and brown slightly.

Add about 1 tablespoon of minced garlic. Stir fry for a minute.

Add the rest of the vegetables and stir fry for a minute.

Pour the sauce in and stir fry for a minute or two more or until sauce thickens up.

At this point, TASTE the sauce. Every brand of oyster sauce and ketchup taste different. If the sauce is too sour, add more sugar. If it’s not salty enough, add more oyster sauce.

When the sauce is ready, pour just enough into the cooked pork in the serving dish. Serve and enjoy.

Serves 6.

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GARLICKY LONGGANISA

Vigan longanisa is an Ilocano sausage delicacy with a plenty of garlic and spices in the mixture. This longganisa is distinct from other native longganisa version because it is small and plump, it is not sweet unlike the popular longganisa we used to eat. The way to describe its taste is, it is spicy, salty, tangy and garlicky. So if you are used to the taste of sweet meat like a traditional longganisa, then you might think twice before cooking this sausage. To make this sausage more authentic, use sukang Iloko or native vinegar. But if there is none available, using cane vinegar or apple cider vinegar will suffice. To make your hearty breakfast, you can serve this with fried rice and fried egg.

1 kg lean pork meat, minced
1/4 kg pork fat, minced
2 heads garlic, crushed
1/3 tsp ground bay leaf or 1 leaf finely chopped
3 tbsp brown sugar
1/4 cup soy sauce
1/3 cup apple cider vinegar
salt to taste
2 tsp sweet paprika
1 tsp coarsely cracked black pepper
1 tsp red pepper flakes (optional)
sausage casing or 3 tbsp cornstarch if using skinless method.

Combine all ingredients except casing and let stand for 1 hour.
Fill casing w/ mixture.
Twist and tie ends of casing with kitchen cord to form a link of sausage (usually at every 4 inches interval).
Put sausages in a container with lid and cure in the refrigerator for 2-5 days. Best kept in chiller.

To cook, put desired amount of sausages in a skillet.
Add 1/2 to 1 cup of water to come up to about 1/2 inch of skillet.
Let simmer over medium heat until water evaporates, about 10 minutes. Prick sausages with fork.
Stir-fry in its own fat for 3-5 minutes or until sausage is caramelized or skin turns reddish brown. Add a little oil if necessary.
Serve hot with garlic rice, sunny side up or scrambled eggs, sliced tomatoes with spicy vinegar on the side.
* For skinless method, add cornstarch to mixture, roll desired amount of mixture into balls using your hands, then roll mixture to form short sausages. Arrange side by side each other in a container with lid or wrap individually in wax paper. Keep covered and refrigerate for 3-5 days to cure before frying. 

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PORK ESTOFADO

 From meat, seafood to vegetables, this classic Filipino dish has so many interpretations you can cook it everyday and not repeat.Add brown sugar and banana blossoms and you have paksiw na pata.Replace the banana blossoms with saba bananas, throw in some carrots and Chinese.Pork Estofado is a stewed pork dish served with fried plantains. This pork recipe is comparable to pork adobo but, the use of carrots and fried plantains provide distinction to this dish.

I like the idea of having plantains in pork and beef dishes. Plantains or “saging na saba” help improve the flavor of a dish and adds a little sweetness to it. Take the beef pochero as an example: the sweetness of the plantains blends well with the other ingredients producing a great tasting dish. Sometimes, I also use plantains in Beef Nilaga to add more life to it.

1 kg pork liempo
1/2 cup tomato sauce 
2 tbsp olive oil
1 tbsp garlic, minced
1 medium sized onion, diced
1 ( 14 oz) can diced tomatoes , undrained
1/4 cup breadcrumbs
.2 medium sized carrots, cubed
1 medium sized sweet potato, cubed
2 tbsp pimientos
1/4 cup Worcestershire sauce
1/4 cup soy sauce
salt and pepper to taste

In a bowl , mix Worcestershire sauce, soy sauce and 1/2 tsp pepper and marinate the pork an hour.

In a large sauce pan, heat olive oil. Fry the carrots and sweet potatoes, until they are golden brown or the veggies are tender. Set aside.

Using the same large sauce pan, heat Olive oil , saute the onions ,until transparent followed by the garlic.

Add the marinated pork WITH the marinade. Cook for about 40 minutes or until pork is tender. You may add a few tbsp of water when it becomes dry..don't let it burn.

Add the tomato sauces, diced tomatoes..

Add the carrots, potatoes and pimientos..

Mix in the breadcrumbs..

Stir until the breadcrumbs incorporate with the sauce. If you want thicker sauce , add more breadcrumbs. Add salt and pepper to taste.

Serve with rice.

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Ground Pork With Tomato Sauce And Quail Eggs

Ground Pork With Tomato Sauce And Quail Eggs
Pork Giniling with Quail Eggs a type of tomato based stew made from ground pork, carrots, green peas, raisins, and boiled quail eggs. It looks the same as picadillo, but taste more like menudo

Having this dish for dinner tonight. Yummy!

Ingredients:
500 grms ground pork or beef
5 tbs tomato sauce or tomato paste
1 large tomato, chopped
1 tbs vegetable oil
4 cloves garlic, minced
1 medium onion,chopped
1 tbs soy sauce
2 tbs fish sauce
1 tsp sugar
1 large carrot, cut into cubes
1/4 cup raisins, optional, I omit that
1/2 cup frozen green peas
2 large potatoes, cut into cubes
1 medium red bell pepper, cut into cubes
1/2 cup water
salt and pepper to taste
1 dozen boiled quail eggs

Procedure:
Heat oil in pan over medium heat.
Add garlic, then onions and cook for 1 minute.

Add ground pork and cook till the pink is gone from the meat.
Add fish sauce and stir fry for 2-3 minutes.

Add tomato and cook about 1 minute. Add the soy sauce, tomato sauce and stir well.

Add water, carrots,potatoes, red bell pepper, green peas. and stir well.

Cover and allow to simmer over low heat about 10 -12 minutes and top with boiled quail eggs.

Season with salt and pepper to taste.
Serve immediately with steamed rice. Enjoy!

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PORK SISIG RECIPE

Sisig is a very popular pulutan in the Philippines. However, some people have them as ulam too.
Warning!..sisig recipe is high in cholesterol.Pork sisig is an original Filipino culinary masterpiece from Pampanga. Lucia Cunanan from Angeles City

PORK SISIG RECIPE

1 ½ kg pork head (ear, face, tongue and cheek)
¼ cup liver, broiled and cubed
1 T minced garlic
1 pc chopped onion
2 pcs bay leaves
½ cup vinegar
1 T chopped red bell pepper
½ T freshly ground black pepper
1 cup beef or pork stock
2 pcs calamansi
3 pcs siling labuyo, chopped finely
Salt or fish sauce to taste

Grill the pork (ear, tongue, cheeks and face), while removing remaining facial hair
Boil the pork’s head after grilling until it is tender
Debone and chop finely
Sauté garlic, onion and bell pepper
Add chopped pork and liver
Season with vinegar, salt and pepper
Pour stock and bay leaves
Let it boil, then let it simmer until sauce thickens
Season to taste
ENJOY !

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DINUGUAN

Dinuguan is a Filipino savory stew of meat and/or offal simmered in a rich, spicy dark gravy of pig blood, garlic, chili, and vinegar.

Dinuguan:
1/2 kg pork belly, cut into small cubes
100 g. of pork liver
2 cups of pig’s blood
3 chili peppers (siling haba)
1 head of garlic, crushed and minced
1 onion, halved and sliced thinly
1 thumb sized ginger
1 small pouch of sinigang mix
1 bay leaf
salt and pepper to taste
1 tbsp. of cooking oil

Refrigerate the pig’s blood until needed.
Heat a heavy casserole.
Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.
Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.
Add the onions, chili peppers, bay leaf and continue cooking until the onions are transparent.
Season with salt and pepper.
Pour in just enough water to cover and add sinigang mix.
Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
Add more water, a little at a time, if the liquid dries up before the pork is cooked.
Meanwhile, minced the liver.
Season with a little salt.
When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.
Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.
Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.
Season with salt and pepper to taste.
Serve hot with puto (sweet rice cakes) or steamed rice.

Puto Calasiao:
1 cup medium grain rice
¼ cup glutinous rice
enough water to cover rice
¾ cup + 1 tbsp sugar
Instructions
In a container (best to use an earthen ware bowl), combine medium grain rice, glutinous rice and water. Soak the mixture for 2 days.
Drain the rice reserving the liquid, place rice in food processor or blender then blend in high speed while slowly adding water a teaspoon at a time. Continue to blend and add water until the consistency resembles pancake batter. Once texture is smooth place mixture back to the container then cover with glad-wrap. Place small holes on the glad wrap by pricking it with toothpicks, this will let the mixture breathe during the fermentation process. Place in a warm place then let it ferment for 3-4 days.
After 3 or 4 days the consistency of the mixture would be thicker, gently fold sugar into the mixture.
Pour into greased mould then steam for 15-20 minutes.
Remove from moulds then serve.

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PATA TIM

The pata hamonado from a few weeks ago, pata tim is a dish which consists of a whole pork leg cooked low and slow in a sweet and salty sauce. But while pineapple juice is the basis for hamonado, the addition of star anise is what determines the flavors of pata tim. My peeps, this braised pork dish is the very definition of delicious. The pork is so tender, it literally melts in your mouth. And, oh my, the sauce! To sin for.

Let me tell you more on how I prepared this good looking pata tim (the details can be found on the recipe below). I started out by baking the pig’s leg in the oven. I do this in order to prevent the skin from breaking-up or getting torn when boiling or cooking it in the pressure cooker later on. I do this by rubbing salt and oil all over the leg then place it in the oven to bake until the skin gets partially cooked. An alternative to this method is pan-frying. Instead of baking, pan-fry the leg in the stove top using a wide frying pan.

It is very important to have the legs very tender at the end. This means that you either boil it forever or use a pressure cooker to simplify and speed-up the process. Stove-top pressure cookers, which are the regular cooker that you might have works best. You can also use an electric pressure cooker, like the one that in cooking this dish.

Shitake mushrooms is a big part of your pata tim’s success. I strongly recommend this ingredient. I suggest that you use dried shitake mushrooms, instead of the fresh ones. In my opinion, these tastes better. Make sure that you soak the mushroom in water before you throw it in. Do not forget to include the water that you soaked it with because it contains a lot of mushroom flavor by then.

1 Pata (pork leg about 1-1/2 kilo)
3 cloves garlic
1/2 tspn. whole black peppers
3 star anise
3-4 tablspns. brown sugar
1 laurel leaf
2 tblspns. soy sauce
6 black mushrooms
5 pcs. Taiwan Pechay
2 tablspns. corn starch
1 tspn. salt

Recipe:
Place the pork leg in a pot and add some water to cover the pork. Add the garlic, laurel leaf, salt, soy and start anise and boil for an hour with the skin facing down.

After an hour, turn the leg over and add the brown sugar on the skin. Continue boiling (medium heat) for another hour and a half or until the pork is tender. Then set the pork aside and boil the mushrooms and the pechay until tender and set aside.

With the liquid in the pot, add a half cup of water diluted with corn starch and continue boiling until the sauce thickens. Arrange the veggies on a semi deep platter and place the pork leg on top. Pour the sauce and serve. 

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Homemade Pork Chicharon

On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours. 4. Deep fry rinds in a skillet in hot oil over high heat until they puff up. For pork chicharon dipping sauce: Combine all ingredients and mix well.

To fry the pork skins: Snap the skin into small (1-inch square) pieces. Heat a deep-sided pot with about 4 inches of lard, peanut oil or a combination of the two to 385 to 400 degrees F. Fry one square at a time, prodding it until it puffs up and turns crispy, about 15 seconds. I like my chicharon w/ substance, not a big fan of those "airy chicharon" . 

For me chicharon means Pork skin with fat and meat, deep fried until it is crunchy Chicharon or pork cracklings are crispy fried pork skins, oftentimes served as appetizers with a spicy vinegar dipping sauce.

Chicharon or pork crackling is yummy to eat especially when dip in vinegar with a little salt, some chopped onions, garlic and crushed chili pepper. But remember: eating chicharon everyday is not advisable.

Chicharon is a popular “pulutan” in the Philippines. At night or even during the day, you will see various streetside vendors selling different kinds of chicharon. Selling not only pork skin but also pork intestine (chicharong bulaklak), chicken intestine and skin, fish skin (Tuna chicharon) and even carabao skin. Because people will always love and look for chicharon to ease their cravings, this is the reason why many vendors found a fortune selling chicharon.


It’ ok to eat chicharon but don’t do it too often though. For those who crave for chicharon, here is a Chicharon recipe for you.

Ingredients:
1 kilo pork rind, cut into 1-inch squares
3 cups water
1 tbs salt
1 cup vegetable oil

Dipping sauce:
3 tbs vinegar
3 cloves garlic crushed
patis or salt and freshly ground pepper to taste

Procedures:
Boil cut pork rind in water and salt for 30 minutes.
On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hrs.
Set aside and let cool.
Deep fry rinds in a skillet in hot oil over high heat until they puff up.

Dipping sauce: Combine all ingredients and mix well.

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