Category Archives: Pork Recipes

Crispy Binagoongang Pata

Crispy Binagoongang Pata Recipe

INGREDIENTS
1 pc pork  pata
1 head garlic, minced
2 big onions, minced
1 cup bagoong alamang (shrimp paste)
2 tomatoes, chopped
1/4 cup spring onions, chopped
5 tbsps brown sugar
4 red chillies
1/2 cup water
Salt and pepper to taste
Cooking oil
PROCEDURE
  1. In a stock pot, pour the water and put the pork pata. 
  2. Add one piece onion, salt and pepper. 
  3. Boil the pork until meat is tender.  Drain.
  4. In a separate pan, deep fry the pork until brown then set aside.
  5. Saute garlic, onion, red chili and tomato. 
  6. Add bagoong alamang and brown sugar. 
  7. Saute for a few minutes.
  8. Add water and let it boil. 
  9. Season with salt and pepper to taste.
  10. Slice the crispy pata and pour the binagoongan sauce.
  11. Sprinkle with spring onions on top.

 

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Sisig Matua

Sisig Matua Recipe

INGREDIENTS
500 grams pig head parts (Face, snout, cheeks, and ear)
200 g chicken liver
1 medium-sized white onion, diced
3 pcs chili fingers, chopped
2 pcs calamansi fruits, sliced
2 tbsps soy sauce
2 pcs egg
2 tbsps mayonnaise
Salt and pepper to taste
PROCEDURE:
  1. Boil pig head parts in water, salt and whole black peppers until tender.
  2. Grill pig head parts, and liver. 
  3. Chop the grilled pig parts and liver into about 1/4 inch sized cubes.
  4. In a skillet over high heat, sauté onion. 
  5. Add and stir-fry the pig parts and liver. 
  6. Season with soy sauce, salt and pepper to taste. 
  7. Add mayonnaise. 
  8. Add onion and chili peppers. 
  9. Serve in a sizzling plate topped with slices of calamansi fruit.

 

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Pot Roasted Ribs

Pot Roasted Ribs Recipe

INGREDIENTS
4 medium potatoes, peeled and cut into 2-inch chunk
1 pc carrot, chopped
1 large onion, cut into eight to 12 wedges
500 g beef short ribs, cut 2×2 inches
1/4 cup ketchup
1/4 cup water
1/8 cup red wine vinegar
1 tablespoon paprika
1 teaspoon chili powder
1/2 teaspoon dry mustard
Dash of garlic powder
1 teaspoon Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon cornstarch
1/4 cup water
PROCEDURE
  1. Put the potatoes and carrots in a large pot, top with the onion wedges then the beef. 
  2. In a bowl, combine the ketchup, water, vinegar, paprika, chili powder, mustard, garlic
  3. powder, Worcestershire sauce, and salt. Pour over the beef. 
  4. Cover and cook on high for four to five hours. 
  5. Transfer the juices to a saucepan and simmer for five minutes. 
  6. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth.
  7. Pour into the simmering juices and cook, stirring until thickened (about one minute). 
  8. Serve the beef and vegetables with the thickened sauce.

 

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Adobong Sitaw with Lechon Carajay

Adobong Sitaw with Lechon Carajay Recipe

Lechon Carajay
INGREDIENTS:
  • 500 grams pork belly
  • 4 tbsps rock salt
  • 1 pc red onion, quartered
  • 1 pc carrot, sliced
  • 1 stalk celery, chopped
  • Water as needed
  • 1.5 liter cooking oil for deep frying
PROCEDURE: 
  1. Boil the pork belly in water with mirepoix mixture (onion, carrots, and celery) until very tender.
  2. Prick the pork with fork, then rub with rock salt.
  3. Place pork belly on wok and pour oil to the level of the pork belly. Cover wok and cook.
  4. Turn once slowly. Then sprinkle with water to become crunchy and crispy.
Adobong Sitaw
INGREDIENTS:
  • 250 grams of ground lean pork
  • 2 bunches of sitaw (string beans), cut into two-inch slices  
  • 4 to 6 cloves garlic, peeled and crushed
  • 1 onion, peeled and thinly sliced
  • 1 bay leaf
  • 1/2 teaspoon ground black pepper
  • 1/4 cup of vinegar
  • 3 tbsps of soy sauce
  • 2 tbsps of cooking oil
  • 1 tbsp chopped cilantro and red pepper flakes for garnish 
PROCEDURE:
  1. Pour oil, garlic, onion, ground pork, ground pepper and bay leaf in a shallow cooking pan. Add the vinegar and cook over medium-high heat until the vinegar starts to boil.
  2. Pour the soy sauce and stir well. Cover and simmer for about 10 minutes.
  3. Add the sitaw (string beans), stir, cover and simmer for another 10 to 15 minutes or until the sitaw (string beans) is tender.
  4. When both the pork and the sitaw are tender, transfer them to a serving plate.
  5. Garnish with chopped cilantro and sprinkle with red pepper flakes.
  6. Serve with lechon carajay.

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recipe__pinakbet_para_kay_gabriela_silang_1402288299

Pinakbet para kay Gabriela Silang Recipe

INGREDIENTS:

1 head garlic, minced
1 onion, sliced
3 tomatoes, sliced
500 grams pork liempo, boiled
150 grams small shrimps
6 okras, cut into two
2 eggplants, sliced
500 grams squash, cubed
1 ampalaya, seeded, sliced and put in water and salt
250 grams sitaw, cut into
2-inch long pcs
2 cups of water
100 grams bagoong alamang
salt to taste
black pepper to taste
cooking oil

 PROCEDURE:

  1. In a pan, boil water and blanch the vegetables by batch of every kind.
  2. Drain and set aside. In a separate pan, deep fry pork until crisp, then chop into bite-size pieces. In another pan, saute garlic, onion and tomatoes.
  3. Add bagoong and saute the shrimp, pour water then bring it to a boil.
  4. Season with salt and pepper.
  5. Add all blanched vegetables. Put the cooked vegetables in a plate, top with the crispy pork liempo.

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Sisig Wrap

Sisig Wrap Recipe

INGREDIENTS:

1/2 kilo pork liempo, boil then fry, minced
1 red onion
30 g salt
1 cup mayonnaise
3 tbsp Knorr seasoning
1 white onion, diced
50 grams finger chili
1 stalk leeks, sliced
10 pcs soft taco shells or tortilla wrappers
1/2 cup hoisin sauce

PROCEDURE:

  1. Boil pork liempo with salt and red onion, until tender. Chop pork just right for sisig size.
  2. Fry until crisp. Drain. Mix pork with white onion, finger chili, mayonnaise.
  3. Lay one flour tortilla on a plate and place the sisig mixture and leeks on one end. Roll to form a wrap and slice each roll in half for plating and dip with hoisin sauce.

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Bicol Express Fritters with Marinara Sauce

Bicol Express Fritters with Marinara Sauce Recipe

Bicol Express

INGREDIENTS:

500 grams pork belly, cut in slices
1/2 cup finger chili, siling haba
1 cup coconut milk
1/2 cup sauteed shrimp paste (bagoong alamang)
1 tsp salt
1 tsp black pepper
2 tbsp fish sauce
4 cloves garlic, minced
1 onion, chopped
250 grams all-purpose cream
250 grams cheese, sliced thinly into sticks
150 grams sigarilyas, chopped thinly lumpia wrapper,
1 pack or 10-12 pcs

PROCEDURE:

  1. In a saucepan, sauté garlic and onion. Add the pork and finger chili pepper. Saute until pork starts to render fat and edges turn to brown. Add shrimp paste, fish sauce and stir, then pour the coconut milk, all-purpose cream.
  2. Simmer and cook until pork is tender and oily, simmer until the sauce is thick. Put in sigarilyas until cooked. Place lumpia wrapper on a plate. Put in Bicol Express mixture and cheese sticks. Roll and dip in Marinara Sauce.

Marinara Sauce:

1 head garlic, minced
1 cup shrimp stock
1 tsp salt
1 tsp pepper
2 tbsp olive oil
2 tbsp basil leaves, fresh, coarsely chopped
1 tbsp parsley, fresh, coarsely chopped
250 grams tomato sauce
6 tomatoes, coarsely chopped
1 tbsp tomato paste

PROCEDURE:

  1. Saute olive oil, garlic, tomato paste and tomatoes in a pan. Put in tomato sauce, shrimp stock, and red wine. Add salt, pepper, basil, and parsley.

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