Category Archives: Pork Recipes

Adobong Sitaw with Lechon Carajay

Adobong Sitaw with Lechon Carajay

Procedure:

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.

Please download here the recipe.

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recipe__pinakbet_para_kay_gabriela_silang_1402288299

Pinakbet para kay Gabriela Silang

Procedure:

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.

Please download here the recipe.

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Sisig Wrap

Sisig Wrap

Procedure:

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.

Please download here the recipe.

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Bicol Express Fritters with Marinara Sauce

Bicol Express Fritters with Marinara Sauce

Procedure:

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.

Please download here the recipe.

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Skinless Longganisa

Skinless Longganisa

Procedure:

INGREDIENTS:

1 kg ground pork
1/2 cup brown sugar
4 tablespoons soy sauce
4teaspoons fine salt
1 tablespoon hot sauce
8 tbsp brown sugar
2 tsp salt
2 tsp black pepper
1 tablespoon garlic, minced
2 eggs, beaten
2 tbsp breadcrumbs cooking oil, as needed plastic wrap

PROCEDURE:

  1. Mix everything by hand in a large bowl.
  2. Form into thin logs of 50 grams each and wrap with plastic wrap.
  3. Refrigerate.

Please download here the recipe.

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Calle Real’s Crunchy Pork Binagoongan

Calle Real’s Crunchy Pork Binagoongan

Procedure:

INGREDIENTS:

1 kg pork belly, cut into4 pcs or approx. 250g per cut 200g garlic, peeled and sliced thinly
200g onions, minced
1 tbsp tomato paste
1 kg ripe tomatoes, finely chopped
¼ cup bagoong, pre-cooked semi-sweet blend
1 tsp Patis Amaya pork broth pepper,  freshly ground
4 siling haba, thinly sliced diagonally
1.5 liters vegetable oil, for sautéing and deep frying

PROCEDURE:

  1. Wash the pork belly cuts in running water. In a stock pot, boil the pork belly cuts in water. Make sure all pieces are submerged in water.
  2. Let it boil until pork is fork tender for about an hour. Occasionally add water if needed. When pork is already tender, take out of water and let it cool, carefully prick the skin with fork and air dry and ready for deep frying. Saute garlic in 3 tbsp oil until lightly browned.
  3. Lower the heat then add onions and continue sautéing until onions are soft. Then add the tomato paste and stir for a while.
  4. Add tomatoes and stir constantly to avoid mixture from sticking and burning. When tomatoes are fully cooked and oil begins to turn red, add the bagoong and Patis Amaya. Add freshly ground pepper.
  5. Continue stirring the sauce until the bagoong and patis is fully integrated into the mixture. (You may add half of the siling haba for a spicier blend of sauce) Add a cup of pork broth to come up with a more saucy but not soupy mixture.
  6. Let the sauce simmer for at least five minutes until the oil is visible on the side of the pan. Stir constantly.
  7. Add more pork broth if  needed and simmer for desired sauce consistency. Set the cooked sauce aside. Pour the remaining oil in a frying pan or pot just enough to cover the pork to be deep-fried in oil, while maintaining enough space above the oil for over-boil.
  8. While waiting for oil to heat up, partially slice the boiled pork belly (from the skin side) into bite sizes so that during deep frying, this will provide more surfaces for crunchy and crisp texture.
  9. When oil is already hot, deep fry one cut at a time so that the desired crunchiness of the pork is achieved in a shorter time without overcooking or burning the skin. When skin is already crunchy, take it out of the oil and place on paper towel to drain excess oil. Continue with the rest of the pork belly.
  10. On a serving plate put the fried belly and top it with the bagoong sauce mixture. Garnish with stir fried siling haba on top.

  Tinapa Pate

2 bonete bread, sliced and toasted
2 kesong puti
1 tsp garlic, minced
1 tsp dried basil
1 tbsp olive oil freshly cracked pepper, to taste
1/3 cup tinapa flakes
2 tomatoes, seeds removed then set aside
spring onions for garnish

Procedure: 

  1. In a bowl, mash the kesong puti using a fork. Then add the garlic, basil, tinapa flakes, olive oil then season with pepper.
  2. Spread the kesong puti mixture onto the toasted bonete then top it with the tomato seeds.
  3. For garnish, place diced tomatoes, half a teaspoon of tinapa then spring onions.
  4. Serve and enjoy.

Please download here the recipe.

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Adobong Pula

Adobong Pula

Procedure:

INGREDIENTS:

½ cup, achuete oil
500 grams fatty pork belly, sliced1½ inch wide by2 inches length
1 kg fresh chicken (adobo cut), include the heart, liver and gizzard
2 heads garlic, lightly pounded, skin on
1 cup patis
3 cups kaong vinegar
2 tablespoons black whole peppercorn (lightly pounded)
6 bay leaves
1 tablespoon black whole peppercorn

PROCEDURE:

  1. In a big container, combine all the ingredients (except bay leaves, one of the two garlic heads, and the 1 tablespoon black peppercorn) cover and marinate for 3 hours. Make achuete oil, by heating 1 cup of oil in a pan. Once the oil starts to smoke, lower the flame and place two tablespoons of achuete. In less than a minute, the oil will turn from yellow gold to vermillion. Move the seeds occasionally with a wooden spoon; don’t allow the achuete seeds to burn.
  2. The oil will be ready in two minutes. Strain and decant the oil in a non-plastic container and discard the spent seeds. After 3 hours, separate the pork from the chicken and place it on a clean plate. Keep the remaining marinade aside. Heat a Dutch oven and place ¼ cup of achuete oil, saute the other garlic (lightly pounded, skin on).
  3. Once it starts to impart a scent, put in the pork belly and pan fry until it turns a little golden brown.
  4. Take the pork belly out, add more achuete oil if necessary and pan fry the chicken until it turns golden brown. Add the bay leaves and remaining black peppercorn. Return the pork belly and pour in the marinade. Add vinegar or patis accordingly, bring to a boil. Once it starts to boil, lower the flame to the cooker’s possible lowest setting. Cover, let it simmer, for 45 mins to 1 hour, or until the liquid is reduced to half.
  5. Serve with steamed white rice and fried sweet potato, fried plantain or saba banana.

Please download here the recipe.

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