Lechong Paksiw

INGREDIENTS:

• 1 1/2 kg leftover Lechon
• 3 cups Lechon sauce
• 2 cups beef stock (or beef builion dissolved in 2 cups of water)
• 6 cloves garlic, crushed
• 2 large onions, chopped
• 1 teaspoon whole peppercorn
• 8 pieces dried bay leaves
• 1/2 cup soy sauce
• 3/4 cups vinegar
• 3/4 cups sugar
• salt to taste

INSTRUCTIONS:

1. Heat a cooking pot and pour-in the beef stock. Bring to a boil.
2. Put-in the garlic and onions then cook until the texture becomes soft.
3. Add the whole peppercorns, dried bay leaves, and soy sauce.
4. Put-in the leftover Lechon and simmer for 30 to 35 minutes.
5. Add the vinegar and bring to a boil. Simmer for 10 minutes.
6. Add the sugar and Lechon sauce then simmer for another 5 minutes.
7. Dash-in some salt to taste then stir.
8. Turn off the heat and transfer to a serving plate.
9. Serve hot with rice. Share and enjoy!

Source : Kusina ni Master

Pata Tim

INGREDIENTS:

• 1 kilo pork’s leg (pata)
• 1/4 cup soy sauce
• 3/4 cup pineapple juice
• 3/4 cup oyster sauce
• 5 cloves garlic; crushed
• 1 tablespoon rice wine
• 1 tablespoon pepper corns
• 1 red onion; chopped
• 3 bay leaves
• Lettuce (fried in 2 minutes)

For Pata Tim Sauce

• 1 cup broth of pata
• 5 tablespoons cornstarch
• Salt to taste

INSTRUCTIONS:

1. In a stock pot with enough water, simmer the pork pata with all the ingredients until the meat is tender.
2. Add hot water if necessary to replace the evaporated liquid.
3. Drain and cut the meat from one side and separate the bones. Save 1 cup of broth.
4. Place lettuce in a platter. Put the pata over the lettuce. Set aside.

For Pata Tim Sauce

1. In a skillet, combine broth, cornstarch, and salt to taste. Bring to boil until sauce becomes thick.
2. Pour the sauce on top of the pata. Serve hot!

Note:
Boiling the pork’s leg slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.

Source : Filipino Recipes Portal

Homemade Christmas Ham

INGREDIENTS:

• 3 kilos (pigue or hita) pig’s leg without the bones; select one with the skin and fat intact
• 9 tbsps sugar
• 8 tbsps salt
• 1-1/2 tsps msg or vetsin
• 2 tsps prague powder (instead of saltpeter or salitre)

INSTRUCTIONS:

1. Mix all dry ingredients in a bowl.
2. Rub these seasonings well into the meat. Set aside the seasoned meat in a glass bowl. Cover and refrigerate for one day.
3. Tie the ham tightly into a ball with string (I use cotton crochet string). Remove/Drain the meat juices that were left in the glass bowl and set aside for injecting.
4. Using a huge syringe (you can buy the largest syringe at Mercury drugstore for less than 20 pesos), inject the flavored meat juice all around the ham in small doses.
5. Set the ham aside in the glass bowl (covered) inside the refrigerator. Repeat the injecting process every day until no juices remain.
6. Keep the ham inside a plastic bag in the freezer for a month or more.

To cook the ham

1. Add enough pineapple juice to cover the ham at about 3/4’s level (not quite to the top of the ham).
2. Add the following: brown sugar ( just enough to sweeten the pineapple juice mixture), bay leaves, crushed garlic.
3. Cook the mixture in a heavy, teflon-type pot over a low fire until the meat becomes tender. Watch out that the meat doesn’t get burned. You can prevent over-browning by turning the meat from time to time.
4. Cool the meat and slice into pieces.

Source : MixPH

Pork Siomai

INGREDIENTS:

• 1 kg ground pork with fat
• 1/3 cup turnips (singkamas)
• 1/3 cup carrots
• 2 medium onion
• bunch of spring onions
• 1 egg
• 5 tablespoons sesame oil
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 50 pcs or 100 pcs siomai wrapper
•  soy sauce, calamansi (lemon), sesame oil

INSTRUCTIONS:

1. Combine all the ingredients except the water and siomai wrapper and mix thoroughly.
2. Wrap the mixed ingredients with the siomai wrapper
3. Use a steamer and steam the wrapped siomai for 15 to 25 minutes. The time depends on the size of each siomai (larger siomai means more time steaming).
4. Serve hot with soy sauce and calamansi.

Source : Filipino Recipes

Sizzling Pork Sisig

INGREDIENTS:

• 1 kilo pork meat (combination of pork cheek, ear, and snout)
• 3 cloves of garlic, crushed
• 1 teaspoon whole black peppers
• 1 cup pineapple juice
• 2 cups water
• 1 large onion, chopped
• 2 pieces chili pepper (siling labuyo), chopped
• 1/4 cup vinegar
• 1/4 cup soy sauce
• 1 teaspoon black pepper, ground
• 1 calamansi
• 1 raw egg (optional)
• salt to taste

INSTRUCTIONS:

1. Clean the pork cheek, ears, and snout thoroughly and remove any hair left.
2. Put the meat in a pot together with the garlic, whole black pepper, pineapple juice, water, and salt.
3. Bring to a boil and simmer until the meat are tender (about 45 minutes).
4. Drain the meat and cool to room temperature.
5. Grill the meat over charcoal until it's browned and crispy. (If you can't grill, alternatively, you can also deep fry them)
6. After grilling, chop the meat into approximately 1 cm cubes.
7. Mix the chopped meat with the onion, chili pepper, vinegar, soy sauce and ground black pepper.
8. Heat a cast iron plate until very hot.
9. Remove the plate from the heat and put the meat mixture on it.
10. Serve with the raw egg and calamansi.

Source : Cook Eat Share

Bicol Express

INGREDIENTS:

• 1/2 kilo pork, sliced thinly
• 1/2 kilo baguio beans, sliced
• 1/2 cup Jalapeno chilis
• 1 onion, chopped
• 1 clove garlic, crushed
• 2 cups coconut milk
• 2 cups coconut cream
• salt and pepper to taste.

INSTRUCTIONS:

1. In a pan, heat a little oil and start browning the pork. Once done, set aside.
2. Saute garlic and onion in a little oil, then add the cooked pork.
3. Add the coconut milk and simmer for 10 minutes.
4. Once the pork and the baguio beans absorbed the coconut milk, pour in the coconut cream and bring it to boil. Add in the chili and let the sauce thickens.
5. Season with salt and pepper.

Source : Joyce Ira Cooks

Sinigang na Baboy (Pork Sinigang)

INGREDIENTS:

• 2 lbs pork belly (or buto-buto)
• 1 bunch spinach (or kang-kong)
• 3 tbsp fish sauce
• 1 bunch string beans (sitaw), cut in 2 inch length
• 2 pieces medium sized tomato, quartered
• 3 pieces chili (or banana pepper)
• 2 liters water
• 1 large onion, sliced
• 1 big radish (labanos),slice 
• 1 pack sinigang mix (fine for 2 liters water)
• * you may also add okra and eggplant if desired

INSTRUCTIONS:

1. Boil 2 liters of water into pot.
2. Add onions and tomatoes into boiling water for 5 mins.
3. Add the pork belly and boil for 30-40 mins. or until pork tenders.
4. Put-in the sinigang mix and chili simmer for another 5 mins.
5. Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
6. Add fish sauce or salt to taste.
7. Put-in the spinach, turn off the heat, and lid the pot. Let the spinach chef using the remaining heat in the pot.
8. Serve hot with steamed rice.

Source : Lutuing Bahay Filipino Recipes

Embutido

 

INGREDIENTS:

• 1 lb ground pork
• ¼ cup garlic, minced
• ½ cup onions, minced
• ¼ cup carrots, minced
• ½ cup red bell pepper, minced
• ½ cup green bell pepper, minced
• 1 Tbsp sweet pickle relish
• 2 Tbsp raisins
• 1 pc. chorizo, finely chopped
• 1/4 cup grated cheese
• 2 Tbsp liver spread
• 1 egg, beaten
• 1 Tbsp soy sauce
• 1 Tbsp Oyster Sauce
• 1 Tbsp Filipino Ketchup
• 1 Tbsp all-purpose flour
• 2 Tbsp Bread crumbs
• 2 slices whole wheat bread, flaked and soaked in 1/4 cup evaporated milk
• 2 tsp salt
• 1 tsp ground black pepper

For filling:

• 3 eggs, hard boiled & quartered
• 3 beef franks, halved lengthwise

INSTRUCTIONS:

1. In a bowl, season ground pork with salt and pepper.
2. Add the garlic, onion, carrots, bell pepper (red and green), pickle relish, raisins, chorizo, cheddar cheese, liver spread, soy sauce, oyster sauce and ketchup. Mix well.
3. Add the bread and milk mixture, bread crumbs, flour and the beaten egg. Mix thoroughly.
4. On a slightly greased sheet of aluminum foil, place a cup of meat mixture and flatten it, leaving about 3 inches of space on both ends of the foil.
5. Put the sliced beef franks and sliced boiled eggs on the middle of the meat mixture.
6. Roll the foil to form a log locking the sausage and egg in the middle. Lock the foil by twisting both ends.
7. Over medium heat, cook in a steamer for 1 hour.
8. Remove from steamer and allow to cool down. Refrigerate until ready to serve.
9. Unwrap and slice. Serve with hot rice and your choice of dip.

Source : Pinay in Texas

Tokwa't Baboy with Tausi

INGREDIENTS:

• 1 kilo of pork belly, cut into cubes 
• 1 thumb size ginger, chopped 
• 3 cloves of garlic, chopped 
• 1 small onion, chopped 
• 1 medium tomato, chopped 
• 300g extra firm tofu, cubed 
• 1 can (180 g) of tausi or black beans 
• pepper to taste 
• 5 stalks of kinchay/cilantro, chopped 
• cooking oil 
• 1/2 cup of water

INSTRUCTIONS:

1. Add cooking oil in preheated pan. Saute the onion, garlic, tomato, and ginger until they are fragrant.  Place the pork in the pan, and saute it until it turns light brown. Reduce the heat to medium low, add in the water, and allow it to simmer until the pork is tender. This should take about 20 minutes. 
2. In a separate pan, add in some cooking oil and fry the tofu until it’s brown on all sides. 
3. When the pork is tender, add in the fried tofu, drained black beans. Season it with pepper according to taste and stir.  Add in the Chinese parsley. Stir until it’s well combined. 
4. Serve and enjoy your Pork and Tofu in Black Beans.

Source : Cook n Share

Siopao Bola Bola (Pork Steam Bun)

INGREDIENTS: 

Filling:

• 300 grams ground pork
• 3/4 cup chopped spring onions
• 1 tbsp sesame oil
• 1 tsp white pepper
• 1/2 tsp black ground pepper
• 1 1/2 tsp salt
• 1-2 tbsp mirin (wine and sugar)
• 1 egg white
• 1-2 tbsp cornstarch or tapioca starch

1. Mix all ingredients except cornstarch, let it marinate for 15 minutes then add the cornstarch and mix until incorporated, cover then chill it while getting ready to make the dough.

Dough:

• 5(4+ 1 gradually add during kneading) cups all purpose flour 
• 5 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 2 tbsp yeast
• 2 tbsp sugar
• 1 cup hot water
• 1 cup room temperature water
• 16 pcs 1x1 cut parchment paper

1. Put the 2 tbsp sugar in a bowl add the hot water then add 1 cup of room temp water ( the combination is just the right temperature for proofing the yeast), add the yeast, and stir 3-4 stroke and leave it to proof for 10 minutes. in 2 minutes it should start foaming on the surface.
2. In a mixing bowl place the 4 cups flour, sugar , salt, baking powder and stir to incorporate all ingredients, then make a hole at the center pour in the yeast mixture.
3. If you are using a kitchen aid start mixing the dough ingredients using speed no. 2 until the side of the bowl doesn't have flour anymore, if the dough is a bit dry add some more warm water a tablespoon at a time, when a ball is form already add the oil and let it knead a bit more, the whole mixing time is just around 5 minutes.
4. If you are just using hands , then knead the mixture until you form a rough dough then add the oil and continue to knead until you form a smooth dough.
5. Cover the dough with a cling wrap let it rise for 30 mins. transfer to a parchment paper and divide it to 16 equal parts( to do this you can just divide the dough in half, then cut the 2 pcs each to a half again which gives you 4 pcs then cut each piece to half again which gives you 8 pcs, then cut all the pcs to half again which will be equal sizes of 16 pcs.)
6. Roll out each dough to a round 2" diameter, thicker at the center and thinner at the side. place the filling at the center and wrap it using thumb and index of right hand finger pinching the sides and using the left thumb to push the filling to stay in the center as your right hand pinch and rotate to seal the bun.
7. Place the bun in a steamer with the cut parchment paper on each base.
8. Cover and let it rise for 30 mins.
9. Place the steamer over boiling water and steam for 15-20 mins. quickly remove the lid to refrain the water dripping into the buns, you may also use a clean cloth to cover the lid while steaming

Source : Irene's Recipe

Filipino Pork Dinuguan

INGREDIENTS: 

• 1/2 kilo pork meat & pork belly (diced)
• 1/4 kilo pork liver (diced)
• 1/4 kilo pork intestines
• 1 small head of garlic (minced)
• 1 small/medium onion (minced)
• 1 thumb-sized ginger, minced
• 3 pieces laurel leaves
• 3 tablespoons oil
• 1/2 cup vinegar or 1 pouch sinigang mix good for 1 kilo
• 3 tablespoons patis (fish sauce) or 3 tablespoons soy sauce
• 2 cups pig's blood
• 4 long green peppers
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

INSTRUCTIONS: 

1. Store pig's blood in the fridge until needed.
2. Sauté garlic, ginger, onion in hot oil in a sauce pan or pot.
3. Add the meat & pork belly, liver & intestines, laurel leaves and sauté for another 3-5 minutes
4. Pour in water just enough to cover the meat. Bring to a boil and simmer until pork meat is tender.
5. Add in more water if it dries up before the pork is cooked or tender.
6. Add the vinegar or sinigang mix
7. Add the patis or fish sauce, salt, green peppers and simmer for another 2-3 minutes.
8. Meanwhile, take the pig's blood out of the fridge and put in a clean bowl and mash out or squeeze with your hands the jelly-like blood you see.
9. Pour the mashed blood into the pot then bring to a boil.
10. Simmer in medium heat for about 5 minutes while stirring.
11. Season with sugar, salt, black pepper to taste.

Note: 
For a rich, thick, and saucy dinuguan, make sure that the pig's blood is pure. No water added.

Source : Lahat Sarap

Crispy Pork Belly Lechon Kawali

INGREDIENTS:

• 1lb pork belly
• 1 tsp Dry Ginger Powder
• 1 tsp Five Spice Powder
• 1/2 tsp white pepper
• 2 tsp salt

INSTRUCTIONS:

• Wash the meat under cold water.
• Immerse the pork belly meat in a pot of water and boil for about 15 minutes on medium heat.
• Take away the pork and rest it in a strainer to let it dry for about 15 minutes. You may take the additional step of patting the pork belly skin dried up with a paper towel for extra crispy skin.
• Poke the pork with a knife a few times and rub the spices and salt on the flesh only (not the skin). We suggest layering the spices in the following order: 5 spice powder, spiced ginger powder, white pepper and salt.
• Let it cure for 1 hour, though over night is better for a deeper flavor.
• In a oven or a large cast iron pan, fill up it with oil sufficient to cover the skin of the pork belly. Stay away from using olive oil since it has a short smoking point. You can put the pork belly in pan while the oil is still cold to prevent splatter. WARNING!!! The pork will splash a lot, so it is better to use an oven with a heavy lid or use a splash screen to place over your frying pan.
• Fry the skin side first for roughly 5 mins or until golden brown and crispy, turn it on the side and fry it only for a min or two, repeat on all sides (it is best not to fry it on the flesh side for too long as it will toughen the meat) Frying is a skill learned over time, so if the skin is burnt, you can scratch it off with a kitchen knife.
• Let it rest until cool to the feel and cut into large  slices.

Source : IceKramBol Recipes