Hardinera and Everlasting

Hardinera / Everlasting


2 tablespoons cooking oil
1 medium-size onion, diced
3 cloves garlic, minced
250 grams pork, cubed
250 ml water
125 ml tomato sauce
62 grams sweet pickle relish
125 grams hotdogs, diced
62 grams raisins
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 beef cube
125 grams pineapple chunks
62 grams roasted bell pepper
62 grams liver spread
60 grams cheese, grated
125 grams bread crumbs
2 hard-boiled eggs, sliced or wedged
2 pieces eggs, raw
  1. In a cooking pot, add cooking oil and sauté garlic and onions.
  2. Add the pork and cook for 3 to 5 minutes.
  3. Put in the beef cube, water, and tomato sauce then bring to a boil. Simmer until the pork is tender and the liquid completely evaporates. Set aside and let cool.
  4. In a large mixing bowl, combine the cooked pork, salt, ground black pepper, hot dog, bread crumbs, liver spread, sweet pickle relish, pineapple chunks, raisins, and cheese.
  5. Mix all the ingredients until everything is well incorporated.
  6. Grease a llanera and arrange the sliced eggs and roasted sweet pepper.
  7. Pour close to half of the beaten egg mixture and ensure that the eggs are well distributed on the llanera.
  8. Scoop the pork mixture in to the llanera until it occupies at least 3/4 of the total volume.
  9. Cover the whole llanera with aluminum foil.
  10. Pour at least 6 cups of water in the steamer. Arrange the containers in the steamer and steam for 50 minutes.
  11. Remove the steamed mixture from the llanera and transfer to a serving plate.
  12. Serve either hot or cold.
Crispy Palabok with Lechon

Crispy Palabok with Lechon


1/2 kilo bihon noodles, cooked
1 medium-size onion, chopped
3 cups shrimp juice, from boiled shrimp and shells
1/4 cup water
150 grams annatto powder
1/4 cup patis
cooking oil
1/2 medium-size shrimp, shelled, sliced in half
1 stalk small size pechay, shredded, blanched
1/2 head garlic, finely chopped, fried
1/2 cup fish flakes, from fried tinapa
1 bundle spring onion, chopped
2 pieces boiled egg, cut into wedges
250 grams lechon kawali
250 grams pork chicharon
  1. Saute the garlic and onion. Add flour, annatto powder and water.
  2. Then add the patis, fish flakes. Simmer three to five minutes.
  3. Add the shrimp juice.
  4. Fry the bihon noodles one batch at a time in a heated wok until fluffy and crisp.
  5. Place the noodles in a plate and serve with the sauce top with boiled eggs, spring onions, fried garlic, chicharon and lechon on top.
  6. Season with pepper and salt.
Lechon Kawali


500 grams pork belly slab
1 medium red onion
salt and pepper
cooking oil


  1. Put the pork belly, onion, salt and pepper, water in a stock pot and let it boil until tender.
  2. Heat oil in a wok, and fry until crispy.
Four Seasons Juice

Four Seasons Juice


250 ml pineapple juice
250 ml mango juice
250 ml dalandan juice
250 ml guyabano juice
white sugar to taste
ice cubes


  1. Mix all ingredients. Put in ice cubes and serve.



250 g beef/ox tripe
250 pata slice
15 ml white vinegar
2 medium white onions
1 head garlic
2 bay leaves
6-10 black peppercorns
150 grams chorizo de bilbao
150 grams vienna sausage
45 grams tomato paste
500 ml tomato sauce
1 tsp Spanish paprika
1 can garbanzo beans
50 ml olive oil
salt and pepper
fish sauce
  1. Clean the tripe under cold running water, then rinse thoroughly. Cut into pieces approximately 3-square inches.
  2. Coarsely chop 1 onion. Peel all garlic cloves and chop.
  3. In a large heavy bottom frying pan or pot, place tripe and pata. Cover with water and bring to a boil. Allow to boil for 1 minute. Pour off the water and froth or scum that formed.
  4. Add water to cover tripe in same pan. Put chopped onion and all but 3 peeled cloves of garlic, bay leaves and peppercorns in pot. Bring to a boil, then reduce heat. Simmer for 3 hours until tender.
  5. Finely chop the remaining garlic and the onion. Cut the vienna sausages into thin circle. Slice the chorizo de bilbao into bits.
  6. Sauté onion, garlic, vienna sausage and chorizo in olive oil for 5 minutes, or until onions are translucent. Remove from heat and stir in the paprika. Add the mixture to the tripe. If using garbanzo beans, add them now and simmer for 15-20 minutes.
  7. Put salt, pepper and fish sauce to taste.



  • 500g small or medium sized tulingan, cleaned and gutted
  • 1/3 cup dried or 1 cup fresh kamias
  • 30g pork fat (sliced into strips)
  • 1/2 cup water
  • 1 tbsp rock salt
  • Ground pepper to taste
  • 2 cloves garlic, crushed
  • 1 red nion sliced
  • 2-3 pcs Finger chili (optional)


1. Place the pork fat, onions, and half of the kamias at the bottom of the clay pot.
2. Top the tulingan and arrange each piece properly. Season with salt and pepper.
3. Add the remaining kamias and other ingredients over the layer of tulingan.
4. Bring to a boil. And let it simmer for 30 to 45 minutes until the fish is cooked. Garnish with spring onions and serve with rice.

Bicol Express with Bagnet]

Bicol Express with Bagnet


  • 400g pork belly
  • 1 liter water
  • salt to taste
  • 1 tbsp whole black peppercorns
  • 2 whole red onions, wedges
  • 5 cloves garlic, pounded
  • 80 g. of pork fat, cut into half inch cubes
  • 12 to 15 finger chilies, sliced
  • 2-3 pcs labuyo, sliced (optional)
  • 1 large red onion, peeled and thinly sliced
  • 1 thumb-sized piece of ginger, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1/4 cup bagoong alamang
  • 3 to 4 tbsps. of cooking oil
  • 1 1/2 - 2 cups coconut cream
  • ground black pepper to taste


For the bagnet, boil pork until tender in water, salt, peppercorns, onions and garlic.
When done, punture the skin with a fork and patdry before frying. Set aside.
In another pan, heat the oil and add the pork fat and cook over high heat.
Add the ginger, garlic, chilies and onions. Cook, stirring, until fragrant, about a minute.
Add in bagoong and stir for a minute. Pour in the coconut cream and simmer.
Place the crispy bagnet on top of the bicol express sauce.




  • 1.2-1.5 kilo pork legs (pata front)
  • 1 tbsp. sesame oil
  • 2 pcs. star anise
  • ½ cup soy sauce
  • 2 tbsp. hoisin sauce
  • 2 tbsp. oyster sauce
  • 6 cups water
  • 1 cup brown sugar
  • ½ cup rice wine
  • 1 tsp. black peppercorn
  • 1 tsp. sesame oil
  • ¼ cup slurry
  • 5 pcs. baby bokchoy, blanched
  • 10 shiitake mushrooms


Patatim is very popular Pinoy-Chinese dish made out of slowly boiled pork leg until it became very tender then cooked in a mixture of rice wine, garlic, star anise, soy sauce, oyster sauce, sugar, pork broth, cornstarch, and salt. The dish is being cooked in a manner similar to Paksiw na Pata but without the use of vinegar.

This recipe has a very thick sauce and the meat almost separate to the bone. This dish is very popular in Authentic Chinese food establishments in the Philippines such as the restaurants and even hawker stalls in Binondo (it is an enclave in manila where mostly populated by Chinese immigrants.  It is the oldest Chinatown in the world, established in 1594.). Traditionally it is cooked with dried shitake mushrooms and served over blanched vegetables such as broccoli or bok choy, but the non-Filipino-Chinese version uses banana blossoms and cardaba bananas instead.

This recipe continues to evolve as creative cooks and chefs try to variete it by adding additional ingredients or substitutions such as bay leaves, mustard leaves, pineapple juice, dried squid, spring onions, onions, honey, cinnamon, peppercorns and other ingredient they can think of suitable to this dish. We can say that this dish was invented after the Spanish era by the Filipino-Chinese community because of the name itself.  Pata is a Spanish word for “leg” and Tim is a Chinese word which refers to a cooking procedure on how a dish is cooked. And this is indeed another mouth-watering main dish that is truly enjoyed by most Filipinos.



1. Place the pata in a casserole with 6 cups of water, soy sauce, hoisin sauce, brown sugar, pepper corns and bring to a boil.

2. Add the star anise and sesame oil, simmer for an hour, or until pork is tender.

3. Remove the pork and set aside, then add slurry to the pot. Let it simmer until sauce is glossy and thickened.

4. Blanch the bokchoy in boiling water seasoned with salt.

5. To serve, place the pork in the middle of a serving dish then serve with blanched bokchoy and lastly pour the sauce over the pork and vegetables.

6. Garnish with spring onions and serve with rice or steamed buns.

Please download here the recipe.

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