Category Archives: Pork Recipes

Pickled Kalabasa Flower and Bagnet

Pickled Kalabasa Flower and Bagnet

Procedure:

INGREDIENTS:

2 cups squash blossoms
3 onions, sliced salt
2/3 cup white vinegar
125 grams sugar
1/2 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes (optional)

PROCEDURE:

  1. In a large pot or bowl, layer squash blossoms and onions, and sprinkle each layer generously with salt.
  2.  Let it sit for an hour.
  3. Drain.
  4. In large pot combine vinegar, sugar, turmeric and crushed red pepper and bring to a boil.
  5. Add squash and onions and return to boil.
  6. Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
  7. Wipe rims and jars clean, and put lids and rings on jars.
  8. Process jars in hot water bath for 10 minutes.
  9.  Remove jars from water bath and allow to cool.
  10.  Any jars that do not seal should be refrigerated and used within two weeks.

Bagnet

1 kg pork belly
1 head garlic
2 medium-size onions, chopped
1 tbsp black pepper, crushed
1 liter of water for boiling the meat
cooking oil for deep frying

Procedure:

  1. Clean and prepare the meat.
  2. Rub salt all over the meat and let it marinate for at least two hours.
  3. In a wok with water, add garlic, onions, and black pepper.
  4.  Add the pork belly and simmer for at least one hour and cover.
  5. Check the meat from time to time and prick the skin with a fork.
  6. Continue to cook until the meat is done but still firm.
  7. Remove from the wok and set aside, put it on a strainer to drain the water.
  8. Let it cool and air dry for at least 2 hours but preferably overnight.
  9. Heat 2 liters of vegetable oil a heavy pot.
  10. Fry pork belly until golden brown. Set aside for a while, let it cool and put in a rack to drip the excess oil.
  11. Then fry again to attain maximum crispiness then serve with pork blood dip.

Please download here the recipe.

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Tinumis sa Sampaloc

Tinumis sa Sampaloc

Procedure:

INGREDIENTS:

2 tablespoons cooking oil
1 head garlic, peeled and mashed
1 large onion, sliced
1 kilo pork ear and cheeks, parboiled, cleaned thoroughly and diced
3 tablespoons fish sauce
750 ml water
6 pieces finger chili
1/4 kilo talbos o bulaklak ng sampaloc (young tamarind leaves or shoots, flowers)

 

PROCEDURE:

  1.  In a large wok, heat the cooking oil and saute garlic, onions, pork ears and cheeks, one at a time, wait until the liquid of each ingredient  evaporates and the oil appears. Season with patis.
  2. Add the water, boil, reduce heat, cover the wok, and simmer about 45 minutes or until the meat is tender.
  3. Stir the chili and sampaloc shoots, correct seasoning and simmer another 5 minutes.

Please download here the recipe.

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Crispy Pata with Chinese, Thai and Vietnamese Dips

Crispy Pata with Chinese, Thai and Vietnamese Dips

Procedure:

Crispy Pata

INGREDIENTS:

1 whole pig’s leg (pata, about 3-4 lbs) cleaned
6 pcs dried bay leaves
2 tbsp whole peppercorn
4-6 star anise (optional)
6 tsp salt
2 tsp ground black pepper
2 to 3 tsp garlic powder
1 tbsp leeks
1 tbsp sili green
12-15 cups water
8-12 cups cooking oil

PROCEDURE:

  1. Pour water in a cooking pot then let boil. Put in dried bay leaves, whole peppercorn, star anise, leeks, sili green and 4 teaspoons of salt.
  2. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes). Remove the tender leg from the cooking pot and set aside until the temperature goes down.
  3. Heat a clean large cooking pot (preferably with cover) and pour in cooking oil. When the oil becomes hot, deep fry the rubbed pork leg.
  4. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side.

Chinese dip (soy and vinegar)

2 tbsp brown sugar
1 1/2 tbsp light soy sauce
1 tsp dark soy sauce
1/2 cup vinegar
1/2 tsp sesame oil
1/2 red finger chilli in diagonal slices
2 shallots or half a red onion, chopped
1 clove garlic, crushed
1 tbsp shredded fresh ginger

Procedure:  

  1. Mix all of the ingredients together and serve as dip for the crispy pata.

Thai Dipping Sauce

1 tbsp fish sauce
2 pcs calamansi
1 tbsp soy sauce
1 tsp chili flakes
1 tbsp sugar
1 tbsp cilantro

Procedure:

  1. Mix all the ingredients and serve as dip for the crispy pata.

Vietnamese Dip

4 cloves garlic, minced finely
3 tbsp lime juice
2 tbsp sugar
½ cup water
2 ½ tbsp fish sauce

Procedure:

  1. Mix all the ingredients and serve as dip for the crispy pata.

Please download here the recipe.

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Asadong Baboy

Asadong Baboy

Procedure:

Ingredients

1 kilong baboy na hiniwa sa katamtamang laki
4 na patatas na binalatan at hiniwa ang bawa’t isa sa 6 na piraso
2 malaking sibuyas na hiniwang pakudrado
1 ulo ng bawang pinitpit
2 kutsaritang paminta
3 tasang suka
5 kutsarang mantika
3 dahon ng laurel
2 kutsarang asin
2 kutsarang toyo
2 siling parasko na hiniwang manipis na mahahaba
3 kutsarang katas ng atsuwete
2 ginayat na kamatis

Instructions

  1. Ilagay ang laman ng baboy sa kaserola. Isama ang suka, paminta, ½ bawang, asin, dahon ng laurel, at toyo. Hayaang sumubo ng 2 minuto. Isama ang 2 tasang tubig at hayaang sumubo hanggang lumambot ang baboy. Iprito ang patatas at itabi
  2. Maggisa ng bawang, sibuyas at kamatis. Isama ang laman ng baboy at hiniwang siling parasko. Isama ang katas ng atsuete at pakuluin.

Please download here the recipe.

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Inihaw o Barbekyung Baboy

Inihaw o Barbekyung Baboy

Procedure:

Ingredients

8 hiwang baboy
¾ tasang suka
¾ tasang ketsup
1 kutsarang paminton
1 kutsarang Worcestershire Sauce
1 ½ tasang tubig
1 sibuyas na tinadtad
2 kutsaritang asin
¼ kutsaritang tabasko
3 kutsarang pulang asukal

Instructions

  1. Pagsama-samahin ang lahat ng sangkap at pakuluin sa loob ng 20 minuto. Haluing paminsan-minsan. Ibuhos ito sa baboy.
  2. Palamigin at ilagay sa reprihidora magdamag. Ilagay sa malanday na hurno na kasama ang sarsa. At ipasok sa pugon na may init na 350°F sa loob ng isang oras. Mantikaan o pahiran ng mantika ang baboy. Ihaing may kasamang piniritong patatas.

Please download here the recipe.

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Baboy na may Tokwa

Baboy na may Tokwa

Procedure:

Ingredients

1 kilong baboy
3 pirasong tokwa
1 ulo ng bawang tinadtad
½ tasang suka
½ tasang toyo
¾ kutsaritang asin
2 sibuyas
1 kutsarang mantikang Wesson

Instuctions

  1. Hiwaing pakudrado ang baboy. Ilagay sa kaserola. Lagyan ng asin at tubig. Pakuluin sa atay-atay na apoy sa loob ng ilang minuto at itabi.

Sarsa:

  1. Ilagay sa mangkok ang suka, bawang, toyo at mantikang “Wesson”. Ilagay ang buong baboy sa kawali at prituhin hanggang mamula. Isama ang tokwa. Ilagay sa platong pandulot.
  2. Ibuhos ang sarsa sa ibabaw. Palamutian ng sibuyas. Idulot nang mainit.

Please download here the recipe.

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DCF compatable JPEG Img

Pinatisan

Procedure:

Ingredients

½ puswelong bitukang maliit, nilinis, pinakuluan at hiniwang tig-2 pulgada ang haba
1 kutsaritang bawang, dinikdik
½ puswelong laman ng baboy, hiniwang 6 na piraso
¼ na puswelong suka
2 kutsarang patis
½ puswelong sabaw ng pinakuluan ang karne

Instructions

  1. Baligtarin ang bituka, lamasin sa asin at linising mabuti. Banlawan at pakuluin sa 2 puswelong tubig. Takpan habang nakasalang at bayaang 1 oras.
  2. Initin ang mantika at igisa ang bawang. Isama ang baboy, bituka at atay. Takpan at bayaang 5 minuto. Idagdag ang suka, patis at sabaw ng karne. Takpan uli at pakuluan pa. bayaang 30 minuto. Ihaing mainit.

Please download here the recipe.

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