Crispy & Crunchy Lechon Kawali (Pan-Roasted Pork) Recipe

Ingredients :

Pork
1-1/2 lb. pork liempo (pork belly), cut into serving pieces
4 cloves garlic, crushed
1/4 tsp. pepper or 1 tsp. peppercorns
2 tbsp. salt
water, for boiling
oil, for frying
Sauce

1 tbsp. soy sauce
2-1/2 tbsp. vinegar
1 clove garlic, minced
chili peppers (optional)
(Cooking Conversion Chart)

Cooking Procedures :

Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
Drain on paper towels.
Mix together all ingredients for the sauce.
Serve with chopped lechon kawali.

Mouth Watering Humba Recipe (Braised Pork Belly with Sugar)

Ingredients :

1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces
1 cup water
3 cloves garlic, crushed
1/3 cup vinegar
1/4 cup packed brown sugar
1/4 cup soy sauce
1 bay leaf
1/4 tsp. pepper or 1 tsp. peppercorns
1 tsp. oil
salt to taste
3 potatoes, peeled and quartered (optional)
hard-boiled eggs (optional)
(Cooking Conversion Chart)

Cooking Procedures :

Combine all ingredients in a big pot and bring to a boil.  Lower heat and simmer for about an hour or until pork belly or hocks is tender.  You may wish to adjust the taste according to your style and liking.
If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes.  It’s up to you whether you like it very soft or just tender to bite.  You may add it halfway of the cooking time or later.  As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.
Remove bay leaf and peppercorns (if used) just before serving.  Serve hot.

Healthy Pork Chop Suey Recipe

Ingredients :

1/2 lb. pork, cut into thin strips
1 tsp. soy sauce
1 tsp. oyster sauce
salt and pepper, to taste
1 tsp. cornstarch
1 to 1-1/2 cup chicken broth (or water)
2 tbsp. cornstarch
2 tbsp. oyster sauce
1/2 tsp. sugar
1/4 cup vegetable oil
3 cloves garlic, minced
1 onion, chopped
1-1/2 cup baby carrots, halved
3 stalks celery, cut diagonally into 1 inch long
1/2 cup chopped red bell pepper
15 to 20 pieces snow peas, trimmed
1 can slice mushroom, drained
1 can miniature cut cobs of corn, drained
(Cooking Conversion Chart)

Cooking Procedures :

Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.
In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to blend and then set aside.
Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5 minutes. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
Add the cornstarch mixture. Bring to a boil. Lower the heat and continue stirring until well blended and sauce thickens. Correct seasonings.
Immediately remove from heat after heated through. Transfer to a serving platter. Serve hot the chop suey dish.

Terrific Sinigang na Baboy (Pork in Sour Broth) Recipe

SINIGANG NA BABOY INGREDIENTS

1 Kilo Pork (cut into chunk cubes)
2 pcs Radish (sliced)
1 bundle Sitaw Stringbeans (cut into 2″ long)
1 bundle Kangkong (cut into 2″ long)
Salt and Patis to taste
6 cups water
12 pcs Tamarind (Sampaloc) or sampaloc mixed
1 big Onion (diced)
6 big tomatoes (quartered)

SINIGANG NA BABOY PROCEDURE

Boil Tamarind to soften or boil the mixed sampaloc. Pound and strain all juicesand set aside.
In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
Add onions, tomatoes and Tamarind juice.
Add in all the vegetables.
Season with salt and Patis to taste.
Serve hot.

Delicious Pork Longganisa Recipe

LONGGANISA INGREDIENTS

1 kilo ground pork (include the pork fat)
1 spoon salt
1 spoon brown sugar
1 spoon paprika
1/4 teaspoon saltpeter (salitre)
1/2 teaspoon crushed laurel leaves
1/2 teaspoon ground black pepper
1/2 teaspoon red peppers, minced
4 cloves of garlic, crushed then minced
1/4 cup vinegar
1/8 cup soy sauce
Sausage casings

LONGGANISA PROCEDURE

In a big mixing bowl, combine all ingredients except the sausage casings. Mix well and let stand for an hour.
Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end.
Tie the middle of the sausage casing in intervals of about 3 inches.
Keep refrigerated for 2 to 3 days.
To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish

TIP: Longganisa is best served with steamed rice or Fried Rice

Rich Pork Puchero Recipe

Pork Puchero Ingredients

2 lbs Pork butt or shoulder, cut into small cubes

1 oz Thinly sliced pepperoni

4 Chopped green onions

1 Celery stalk

1 head Cabbage

2 Potatoes, cut into small cubes

1/4 lb Green string beans

1 Chopped green pepper

2 tbsps Vegetable cooking oil

2 cloves Crushed garlic

1/2 cup Tomato sauce

1 cup Garbanzo beans

2 tbsps Salt



Pork Puchero Preparation

Put your meat in a large pot filled with boiling water. Reduce heat and steep for at least two hours so the meat can achieve the right tenderness. Remove the meat from the pot and add green beans, potatoes, and cabbage.

Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce, then simmer for a few minutes so the flavors can mix. Add some pork broth from the previous pot, and the chickpeas.


Serve in deep dishes, on steamed rice, and garnish with Pepperoni slices. Pour the tomato sauce over the meat and vegetables.


Servings:  8

Tasteful Pork Empanadas Recipe

Pork Empanadas Ingredients

1 1/4 oz Pkg of double crust pastry

3 cups Finely minced pork

1 tbsp Olive oil

2 tbsp Minced garlic

1/4 cup Very finely minced onions

1/4 cup Minced tomatoes

1 cup Chopped hard-boiled eggs

1 cup Finely chopped sweet pickles

1 tsp Salt

1 tsp Freshly ground pepper



Pork Empanadas Preparation

Flatten the pastry dough and cut into 4-inch squares.

Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 30 minutes, until the pork is completely cooked. Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.


Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.


bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º


Servings:  14

Luscious Sweet & Sour Pork Recipe

Sweet & Sour Pork Ingredients

1 lb Pork shoulder or butt

1/3 cup Distilled white vinegar

2 Potatoes

2 Bell peppers

1 Onion

1 Carrot

1 tbsp Peanut oil

1 cup Water

2 tbsps Soy sauce

1/4 tsp Salt

1 tbsp 1 Tbsp. sugar

2 tbsp All-purpose flour



Sweet & Sour Pork Preparation

Chop the pork and vegetables into cubes, Add the oil to a medium saucepan or skillet, the add the meat, water, and onions and simmer for about 20 minutes, or until the meat is very tender and breaks apart easily. Add potatoes, peppers, the carrot, soy sauce, vinegar, salt and sugar. Cover and simmer for another 15 minutes to allow the vegetables time to cook and absorb the flavor. Add flour to the broth to make gravy.

Servings:  4

Traditional Binagoongang Baboy Recipe

Binagoongang Baboy Ingredients

2 lbs Pork loin, cut into small cube

1/2 cup Balsamic vinegar

1/2 cup Bagoong fish paste

4 cloves Minced garlic

8 Peppercorns



Binagoongang Baboy Preparation

Place pork cubes, peppercorns, and garlic in a medium sized, shallow container for 24 hours.

Place the contents, along with the bagoong, an marinade into a large saucepan, or deep wok, then cook over medium heat for about 45 minutes, checking periodically to make sure the pork isn't burning, or too dry, if so, you may add a little water.


Servings: 4

Terrific Beef & Pork Sinigang Recipe

Beef & Pork Sinigang Ingredients

2 lbs Beef, cut in pieces

1/2 lbs Pork, cut in pieces

2 Ripe tomatoes

3 Chopped radishes

1/2 cups Tamarind fruit

2 cups Kangkong leaves

8 cups Rice Water

1/4 tsp Patis

1/2 tsp Fresh ground pepper



Beef & Pork Sinigang Preparation

Place tomatoes and tamarind into a saucepan with the rice water, bring to a boil, add beef and pork, be sure to remove the skin and seeds from the tamarind once it has softened. You can then add the rest of the ingredients, and cook for 20 minutes. Serve seasoned with patis and freshly ground pepper.

Servings:  8

Superb Inihaw na Liempo (Grilled Pork Belly) Recipe

Inihaw na Liempo Ingredients:

Sliced pork belly (however much you want)
2 tbsp of garlic
Ground black pepper to taste
3/4 cup of soy sauce
1/4 cup lemon juice or calamansi juice

Ingredients For the basting sauce

1/2 cup soy sauce
1/4 cup of ketchup
2 to 3 tbsp of cooking oil

Inihaw na Liempo Procedure:

Combine all the main ingredients in a container
Marinate it for at least 24 hours
Mix all the ingredients for the basting sauce
Grill the pork bellies while basting it with the sauce from time to time

Adobo Pinoy Recipe Secrets Revealed

Estimated cooking time: 50 minutes. Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.

Adobo Ingredients: 
1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water

Adobo Cooking Instructions:
In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
Add salt and/or pepper if desired
Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and rice.

Adobo Cooking Tips:
You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.