Category Archives: Pork Recipes

Roasted Lechon Kawali and Bottled Pickled Peppers Recipe

Roasted Lechon Kawali and Bottled Pickled Peppers Recipe

INGREDIENTS: 
1 kg pork liempo without bones
4 pcs bay leaf
1 tsp peppercorns
2-3 pcs celery stalks
Water for boiling
Oil for deep frying
1 tbsp rock salt
PROCEDURE:
  1. Boil the slab of pork in water with sliced celery, bay leaf and peppercorns.
  2. Boil it until tender.
  3. Once the pork is cooked, let it dry.
  4. Poke the pork skin with fork and rub it with rock salt.
  5. Deep-fry the pork slab until crispy.
Pickled Bell Peppers
INGREDIENTS: 
4 pcs red bell peppers, cut into one-inch pieces
4 pcs green bell peppers, cut into one-inch pieces
1 large red onion, thinly sliced
Salt and black pepper to taste
1 cup sugar
1 cup cider vinegar
1/2 teaspoon salt
1/3 cup water
PROCEDURE: 
  1. In a large bowl, combine bell peppers and onion.
    In a small saucepan, combine salt, black pepper, sugar, vinegar and water.
  2. Bring to a boil.
  3. Pour the vinegar mixture over bell peppers and onion.
    Refrigerate and store in a bottle container.

 

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Guinataang Hipon in Buco Shell

Pekwat Recipe

Instructions
Hiwain ang karne at iprito hanggang mamula. Igisa ang bawang, sibuyas at kamatis. Isunod ang karne.
Ilagay ang pinaghalong suka, toyo at asukal. Takpan at pabayaang kumulo. Tunawin ang arina sa tubig at ihalo sa niluluto hanggang lumapot.

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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