Pork Inihaw
Pork Sisig
Morcon
Pork Menudo
Binagoongang Baboy
Afritadang Baboy
Bicol Express
Pork Asado
Chorizo de Bilbao
Pinsec Prito
Paksiw na Lechon
Paksiw na Pata
Crispy Pata
Arroz a la Cubana
Pork with Bamboo Shoots
Embotido
Bopes
Longanisa Hamonado
Adobong Baboy
Saturday, December 23, 2006
Pork Inihaw
1/2 kilo pork spareribs
1/4 cup vinegar
1/4 teasepoon crushed peppercorn
1 head garlic, minced
1 tablespoon brown sugar
2 tablespoons soy sauce
1 teaspoon salt
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1. Combine all the ingredients and marinate the pork for 1 hour or overnight.
2. Drain off excess liquid.
3. Roast pork spareribs over hot coals or in a broiler.
1/4 cup vinegar
1/4 teasepoon crushed peppercorn
1 head garlic, minced
1 tablespoon brown sugar
2 tablespoons soy sauce
1 teaspoon salt
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1. Combine all the ingredients and marinate the pork for 1 hour or overnight.
2. Drain off excess liquid.
3. Roast pork spareribs over hot coals or in a broiler.
Pork Sisig
* 1 ½ kilo Pork head
* ¼ cup grilled liver (diced)
* 2 small onions (minced)
* 2 pieces red pepper (minced)
* 1 head garlic (minced)
* 6 pieces hot chili pepper (minced)
* 2 tablespoons oil
* 1 cup vinegar
* 1 ½ tablespoons liquid seasoning
* 1 teaspoon black pepper
* 1 teaspoon brown sugar
* 1 cup beef stock
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1. Grill pork head for to remove hair.
2. Boil pork head until tender.
3. Take out all the meat and dice.
4. In a sauté pan, heat oil and sauté garlic, onion,red pepper, pork meat and liver.
5. Season with liquid seasoning, black pepper, and brown sugar.
6. Pour in beef stock and cook until meat is tender and starts to oil again.
7. Add minced chili pepper last.
8. Serve on a sizzling plate.
* ¼ cup grilled liver (diced)
* 2 small onions (minced)
* 2 pieces red pepper (minced)
* 1 head garlic (minced)
* 6 pieces hot chili pepper (minced)
* 2 tablespoons oil
* 1 cup vinegar
* 1 ½ tablespoons liquid seasoning
* 1 teaspoon black pepper
* 1 teaspoon brown sugar
* 1 cup beef stock
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1. Grill pork head for to remove hair.
2. Boil pork head until tender.
3. Take out all the meat and dice.
4. In a sauté pan, heat oil and sauté garlic, onion,red pepper, pork meat and liver.
5. Season with liquid seasoning, black pepper, and brown sugar.
6. Pour in beef stock and cook until meat is tender and starts to oil again.
7. Add minced chili pepper last.
8. Serve on a sizzling plate.
Morcon
* ¼ cup calamansi juice
* ½ cup soy
* Pepper
* 2 kilos beef kalitiran, sliced into 3/4" thick whole sheets
* 1 can sausage, cut into strips
* 3 hard-boiled eggs, sliced lengthwise into quarters
* 1 carrot, sliced into 1/4" thick long strips
* 2 strips pork fat, 1/4" thick
* 2 strips of cheese, 1/4" thick each
* All-purpose flour
* Cooking oil
* 4 cups broth
* Salt and pepper
* Parsley and bell pepper (optional)
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1. Mix together marinade ingredients (calamansi juice, soy sauce and pepper). Place the beef kalitiran on a a flat dish and pour in marinade.Set aside for one hour.
2. Remove the marinated beef and lay on a flat, clean bpardor tray. On one end of each beef arrange the following: strips of sausages, egg, carrot, porkfat and cheese, distributing fillings evenly.
3. Starting from the end where the fillings are, roll the beef sheets carefully, making sure that all the fillings are intact.
4. Roll the sheets of beef completely until it reaches the other end.
5. Truss the rolls using any kitchen twine by using a metal truss and some string to use for twining.
6. Spread flour on a large sheet pan or on a work table that has been cleaned and dried. Roll the morcon overthe flour.
7. Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown on all sides.
8. Transfer the morcon to a big casserole. Add broth (orstock) and season with salt and pepper. Cover the pan and allow to simmer over low heat until the beef becomes tender (about 2 hours).
9. When the morcon has cooled down a little, slice it into half an inch slices and serve on a platter with the sauce it was cooked in.
10. You can add a garnish of peppers and parsley.
11. Serve hot.
* ½ cup soy
* Pepper
* 2 kilos beef kalitiran, sliced into 3/4" thick whole sheets
* 1 can sausage, cut into strips
* 3 hard-boiled eggs, sliced lengthwise into quarters
* 1 carrot, sliced into 1/4" thick long strips
* 2 strips pork fat, 1/4" thick
* 2 strips of cheese, 1/4" thick each
* All-purpose flour
* Cooking oil
* 4 cups broth
* Salt and pepper
* Parsley and bell pepper (optional)
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1. Mix together marinade ingredients (calamansi juice, soy sauce and pepper). Place the beef kalitiran on a a flat dish and pour in marinade.Set aside for one hour.
2. Remove the marinated beef and lay on a flat, clean bpardor tray. On one end of each beef arrange the following: strips of sausages, egg, carrot, porkfat and cheese, distributing fillings evenly.
3. Starting from the end where the fillings are, roll the beef sheets carefully, making sure that all the fillings are intact.
4. Roll the sheets of beef completely until it reaches the other end.
5. Truss the rolls using any kitchen twine by using a metal truss and some string to use for twining.
6. Spread flour on a large sheet pan or on a work table that has been cleaned and dried. Roll the morcon overthe flour.
7. Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown on all sides.
8. Transfer the morcon to a big casserole. Add broth (orstock) and season with salt and pepper. Cover the pan and allow to simmer over low heat until the beef becomes tender (about 2 hours).
9. When the morcon has cooled down a little, slice it into half an inch slices and serve on a platter with the sauce it was cooked in.
10. You can add a garnish of peppers and parsley.
11. Serve hot.
Pork Menudo
* ½ kilo pork tenderloin (cut into chunk cubes)
* ¼ kilo pork liver (cut into cubes)
* 4 pieces chorizo Bilbao (sliced to the same size aspork)
* 1 big red bell pepper (diced)
* 1 big green bell pepper (diced)
* 3 big potatoes (peeled, diced and deep fried)
* 1½-cup chickpeas
* ½ -cup raisins
* ½ teaspoon Spanish paprika
* 1 cup stock or water
* Pinch of salt and pepper
* 3 tablespoons oil
* 1 tablespoon atsuete oil
* 1 small head of garlic (minced)
* 1 medium size onion (diced)
* 2 big tomatoes (diced)
* ½ cup grated cheese
* ¼ kilo pork liver (cut into cubes)
* 4 pieces chorizo Bilbao (sliced to the same size aspork)
* 1 big red bell pepper (diced)
* 1 big green bell pepper (diced)
* 3 big potatoes (peeled, diced and deep fried)
* 1½-cup chickpeas
* ½ -cup raisins
* ½ teaspoon Spanish paprika
* 1 cup stock or water
* Pinch of salt and pepper
* 3 tablespoons oil
* 1 tablespoon atsuete oil
* 1 small head of garlic (minced)
* 1 medium size onion (diced)
* 2 big tomatoes (diced)
* ½ cup grated cheese
Binagoongang Baboy
* 1 kilo pork with fat (cut into chunk cubes)
* 2 cups bagoong alamang
* 1 head of garlic (minced)
* 1 big onion (minced) 4 tomatoes (diced)
* 4 chili peppers (minced)
* ½ cup vinegar
* 4 tablespoons brown sugar
* ½ cup water
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1. In a casserole, boil pork and lower fire until waterevaporates and pork oil starts to come out.
2. When pork is lightly crispy, put in on the side andsaute garlic, onion, tomatoes and chili peppersin the fat and mix pork once more.
3. Add in the bagoong and cook while stirring for 5minutes.
4. Pour in the vinegar and stir well.
5. Add in the sugar and let simmer for 10 minutes orjust until cooked.
6. Serve hot.
* 2 cups bagoong alamang
* 1 head of garlic (minced)
* 1 big onion (minced) 4 tomatoes (diced)
* 4 chili peppers (minced)
* ½ cup vinegar
* 4 tablespoons brown sugar
* ½ cup water
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1. In a casserole, boil pork and lower fire until waterevaporates and pork oil starts to come out.
2. When pork is lightly crispy, put in on the side andsaute garlic, onion, tomatoes and chili peppersin the fat and mix pork once more.
3. Add in the bagoong and cook while stirring for 5minutes.
4. Pour in the vinegar and stir well.
5. Add in the sugar and let simmer for 10 minutes orjust until cooked.
6. Serve hot.
Afritadang Baboy
* 1 kilo pork (cut into chunk cubes)
* ½ kilo potatoes (peeled and quartered)
* 1 small head of garlic (minced)
* 1 big onion (diced)
* 1 red bell pepper (quartered)
* 1 green bell pepper (quartered)
* 2 cups stock
* 1 cup tomato sauce
* ½ cup breadcrumbs
* Pinch of salt & pepper
* Oil
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1. In a casserole, brown pork and set aside.
2. Sauté garlic and onion.
3. Pour in the stock and tomato sauce.
4. Bring to a boil and add in pork.
5. Allow simmering until pork is cooked and tender.
6. Add in potatoes and allow cooking.
7. Add in bell pepper and season with salt & pepper.
8. Add in breadcrumbs and thicken sauce.
9. Serve hot.
* ½ kilo potatoes (peeled and quartered)
* 1 small head of garlic (minced)
* 1 big onion (diced)
* 1 red bell pepper (quartered)
* 1 green bell pepper (quartered)
* 2 cups stock
* 1 cup tomato sauce
* ½ cup breadcrumbs
* Pinch of salt & pepper
* Oil
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1. In a casserole, brown pork and set aside.
2. Sauté garlic and onion.
3. Pour in the stock and tomato sauce.
4. Bring to a boil and add in pork.
5. Allow simmering until pork is cooked and tender.
6. Add in potatoes and allow cooking.
7. Add in bell pepper and season with salt & pepper.
8. Add in breadcrumbs and thicken sauce.
9. Serve hot.
Bicol Express
* ¼ kilo pork (sliced very thinly)
* 3 cups long chili pepper (julienne)
* 1 cup baguio beans (julienne)
* 1 small head of garlic (minced)
* 1 small onion (minced)
* 1 cup coconut milk
* 1 cup coconut cream Pinch of salt and pepper
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1. Soak chili peppers in salted water for 30 minutes, rinse, then strain well.
2. In a pan, brown pork for a few minutes, put it on the side then saute garlic, onion, then mix pork once more.
3. Pour in coconut milk, bring to a boil and then lower the fire and let simmer for 10 minutes.
4. Add in baguio beans and chili pepper and cook until dish gets a little dry.
5. Pour in coconut milk and cook until sauce thickens.
6. Season to taste.
7. Serve hot.
* 3 cups long chili pepper (julienne)
* 1 cup baguio beans (julienne)
* 1 small head of garlic (minced)
* 1 small onion (minced)
* 1 cup coconut milk
* 1 cup coconut cream Pinch of salt and pepper
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1. Soak chili peppers in salted water for 30 minutes, rinse, then strain well.
2. In a pan, brown pork for a few minutes, put it on the side then saute garlic, onion, then mix pork once more.
3. Pour in coconut milk, bring to a boil and then lower the fire and let simmer for 10 minutes.
4. Add in baguio beans and chili pepper and cook until dish gets a little dry.
5. Pour in coconut milk and cook until sauce thickens.
6. Season to taste.
7. Serve hot.
Pork Asado
* 1 kilo pork chops or spareribs
* 2 tbsp. soy sauce
* 1/2 cup brown sugar (pack)
* 1 tbsp. salt
* 1 tbsp. peppercorns (whole)
* 1 cup water
* 1/2 pc. bay leaf
* 5 cloves garlic, minced
* 1 petal sangue (estrella)
* 4-5 pcs. dried mushrooms (optional)
* 1 tsp. vetsin
* 1/2 cup toasted casay nuts
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Boil and simmer pork with all the abovementioned ingredients except casuy nuts. If sauce dries and pork is not yet done, add more water. Boil over low fire until sauce thickens. Add casuy nuts when about to serve.
Garnish with parsley or spring onions cut into 2" long sprigs. Best when served with pickled papaya.
* 2 tbsp. soy sauce
* 1/2 cup brown sugar (pack)
* 1 tbsp. salt
* 1 tbsp. peppercorns (whole)
* 1 cup water
* 1/2 pc. bay leaf
* 5 cloves garlic, minced
* 1 petal sangue (estrella)
* 4-5 pcs. dried mushrooms (optional)
* 1 tsp. vetsin
* 1/2 cup toasted casay nuts
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Boil and simmer pork with all the abovementioned ingredients except casuy nuts. If sauce dries and pork is not yet done, add more water. Boil over low fire until sauce thickens. Add casuy nuts when about to serve.
Garnish with parsley or spring onions cut into 2" long sprigs. Best when served with pickled papaya.
Chorizo de Bilbao
* 1/2 kilo ground beef meat
* 1/2 kilo ground pork meat
* 1/4 kilo pork fat, cubed
* 1/4 tsp. salitre
* 2 tbsp. fine salt
* 2 tbsp. white sugar
* 3 tsp. ground pepper
* 1 head garlic, minced
* 1/4 cup pimento
* 3/4 cup cooking oil
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Brown garlic in oil. Add garlic and oil to ground beef, pork meat, and pork fat. Add the rest of the ingredients and mix well. Fill in casing. The chorizo should be at least 4" long. Keep in refrigerator for 3 days.
On the 4th day, place in pan, cover with water and boil for 10 minutes. Prick wtih fork to eliminate air bubbles in skin. Drain. Set aside broth. Dry in the sun for a day or dry in the oven with a low heat (200 F) for 2 hours.
Place again in pan. Pour back broth (where chorizos were boiled). Add 3/4 cup cooking oil or shortening. Simmer until sauces dries and only the oil is left. Turn several times while cooking. Cool and arrange in a container with cover. Pour in oil. Keep in the refrigerator.
* 1/2 kilo ground pork meat
* 1/4 kilo pork fat, cubed
* 1/4 tsp. salitre
* 2 tbsp. fine salt
* 2 tbsp. white sugar
* 3 tsp. ground pepper
* 1 head garlic, minced
* 1/4 cup pimento
* 3/4 cup cooking oil
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Brown garlic in oil. Add garlic and oil to ground beef, pork meat, and pork fat. Add the rest of the ingredients and mix well. Fill in casing. The chorizo should be at least 4" long. Keep in refrigerator for 3 days.
On the 4th day, place in pan, cover with water and boil for 10 minutes. Prick wtih fork to eliminate air bubbles in skin. Drain. Set aside broth. Dry in the sun for a day or dry in the oven with a low heat (200 F) for 2 hours.
Place again in pan. Pour back broth (where chorizos were boiled). Add 3/4 cup cooking oil or shortening. Simmer until sauces dries and only the oil is left. Turn several times while cooking. Cool and arrange in a container with cover. Pour in oil. Keep in the refrigerator.
Pinsec Prito
* 1/2 kilo ground pork w/o fat (double grind)
* 1/2 cup grated turnips
* 1 tbsp. chopped spring onions
* 1/2 tsp. salt
* 1 raw egg
* 2 tbsp. soy sauce
* 2 tbsp. cornstarch
* 1 tbsp. vetsin
* 30-40 pcs. siomai wrappers
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Mix together all ingredients. Same ingredients as of SIOMAI. The difference is in the way the mixture is wrapped. Palce 1 teaspoon of mixture in center of the wrapper, fold once triangle, press and drop one by one in deep boiling oil. Fry until crispy and golden brown.
Serve with sweet sour sauce.
* 1/2 cup grated turnips
* 1 tbsp. chopped spring onions
* 1/2 tsp. salt
* 1 raw egg
* 2 tbsp. soy sauce
* 2 tbsp. cornstarch
* 1 tbsp. vetsin
* 30-40 pcs. siomai wrappers
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Mix together all ingredients. Same ingredients as of SIOMAI. The difference is in the way the mixture is wrapped. Palce 1 teaspoon of mixture in center of the wrapper, fold once triangle, press and drop one by one in deep boiling oil. Fry until crispy and golden brown.
Serve with sweet sour sauce.
Paksiw na Lechon
* 1 kilo cooked lechon
* 1 cup ready-mixed sauce or 1 can liver spread
* 1 cup vinegar
* 1/2 cup brown sugar (pack)
* 1 tbsp. salt
* 1 tbsp. peppercorn (whole)
* 4 cloves garlic, crushed
* 1 teaspoon vetsin
* 1/2 cup dried oregano
* 1 cup water
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Chop lechon into small serving pieces. Put in pan and add all the ingredients. Boil. Lower heat and simmer until lechon skin becomes very soft and sauce thickens.
* 1 cup ready-mixed sauce or 1 can liver spread
* 1 cup vinegar
* 1/2 cup brown sugar (pack)
* 1 tbsp. salt
* 1 tbsp. peppercorn (whole)
* 4 cloves garlic, crushed
* 1 teaspoon vetsin
* 1/2 cup dried oregano
* 1 cup water
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Chop lechon into small serving pieces. Put in pan and add all the ingredients. Boil. Lower heat and simmer until lechon skin becomes very soft and sauce thickens.
Paksiw na Pata
* 1 pork's leg (chopped)
* 1 gram dried banana blossoms
* 1/2 cup dried oregano leaves or 1/2 tsp. pregano powder
* 1 tbsp. peppercorn (whole)
* 4 gloves garlic, crushed
* 1 cup vinegar
* 2 cups water
* 2 tbsp. soy sauce
* 1 tbsp. salt
* 1/2 brown sugar (pack)
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Place pata and all the ingredients in a deep pan with a tight cover. Boil. Lower heat and simmer until meat and skin of the pata is tender and sauce thickens.
* 1 gram dried banana blossoms
* 1/2 cup dried oregano leaves or 1/2 tsp. pregano powder
* 1 tbsp. peppercorn (whole)
* 4 gloves garlic, crushed
* 1 cup vinegar
* 2 cups water
* 2 tbsp. soy sauce
* 1 tbsp. salt
* 1/2 brown sugar (pack)
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Place pata and all the ingredients in a deep pan with a tight cover. Boil. Lower heat and simmer until meat and skin of the pata is tender and sauce thickens.
Crispy Pata
# 1 pork's front leg (pata)
# 1 bottle 7 up or sprite (softdrinks)
# 1 1/2 cups water
# 1 tbsp. salt
# 1/2 tsp. baking soda
# 1 tsp. vetsin
# 2 tbsp. patis
# 2 tbsp. flour oil fro frying
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Clean pata and slit skin (3-4 slits on both sides) without cutting bone. Place in a deep pan with a tight cover. Add water, 7 Up and salt. Bring to a boil. After 15 minutes, add baking soda. Baking soda will hasten the softening of the pata's skin. Continue cooking. If water dries up and pata is not yet done, add another cup of water. Meat should not be too tender. Drain when done. Hang for 1 day or place in refrigerator overnight to make skin dry.
Before frying, brush with patis and sprinkle with flour generously. Deep fry until crispy and golden brown.
Put off the heat and pour 1/4 cup water. This will make the skin more crispy.
# Serve with this sauce: Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo).
# 1 bottle 7 up or sprite (softdrinks)
# 1 1/2 cups water
# 1 tbsp. salt
# 1/2 tsp. baking soda
# 1 tsp. vetsin
# 2 tbsp. patis
# 2 tbsp. flour oil fro frying
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Clean pata and slit skin (3-4 slits on both sides) without cutting bone. Place in a deep pan with a tight cover. Add water, 7 Up and salt. Bring to a boil. After 15 minutes, add baking soda. Baking soda will hasten the softening of the pata's skin. Continue cooking. If water dries up and pata is not yet done, add another cup of water. Meat should not be too tender. Drain when done. Hang for 1 day or place in refrigerator overnight to make skin dry.
Before frying, brush with patis and sprinkle with flour generously. Deep fry until crispy and golden brown.
Put off the heat and pour 1/4 cup water. This will make the skin more crispy.
# Serve with this sauce: Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo).
Arroz a la Cubana
1/4 k ground lean pork (note:1 kilo = 2.2 lbs)
1/4 k ground beef
2 tbsp oil
1 tbsp garlic, macerated
a small onion, sliced thin
1 large tomato, sliced
1 small box of raisins (approx. 1/6 cup)
1/4 tsp pepper
1 tsp salt
6 cups cooked (steamed) rice, molded (use a cup as mold)
fried saba or plaintain banana, sliced
fried sweet potatoes
sunny side up fried eggs, one per person
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Saute in hot oil, garlic, onion, and tomato until tender. Add meat and cook until done. Add the rest of the ingredients and season. Arrange the molds of rice on a huge platter. I like to make a ring of the molds of rice. Arrange in the central part of the platter the cooked meat mixture, the fried bananas and sweet potatoes. Top molds of rice with fried eggs. This makes a dramatic presentation! Serves 6.
1/4 k ground beef
2 tbsp oil
1 tbsp garlic, macerated
a small onion, sliced thin
1 large tomato, sliced
1 small box of raisins (approx. 1/6 cup)
1/4 tsp pepper
1 tsp salt
6 cups cooked (steamed) rice, molded (use a cup as mold)
fried saba or plaintain banana, sliced
fried sweet potatoes
sunny side up fried eggs, one per person
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Saute in hot oil, garlic, onion, and tomato until tender. Add meat and cook until done. Add the rest of the ingredients and season. Arrange the molds of rice on a huge platter. I like to make a ring of the molds of rice. Arrange in the central part of the platter the cooked meat mixture, the fried bananas and sweet potatoes. Top molds of rice with fried eggs. This makes a dramatic presentation! Serves 6.
Pork with Bamboo Shoots
4 pieces Dried Mushrooms
225 grams Pork fillet
225 grams Bamboo shoots
4 tablespoons Oil
1 1/2 teaspoons Salt
2 tablespoons Sherry
2 tablespoons Soy sauce
1 tablespoon Corn flour
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# Soak the mushrooms in warm water for about 20 minutes, then squeeze dry and remove the hard stalks. Slice the mushrooms into halves. Keep the soaking water.
# Slice the pork thinly. In a large bowl, mix all together the soy sauce, corn flour and pork. Cut the bamboo shoots into thin slices as the pieces of pork.
# In a frying pan, heat half of the oil and stir-fry the pork until lightly colored. Remove the pork with a perforated spoon and set aside.
# Heat the remaining oil and fry the mushrooms and bamboo shoots, then add the salt, pork and sherry, and then stirring well. Cook for further minutes and stirring constantly until it done, if necessary, add a little bit of the soaking water. Serve hot and with rice
225 grams Pork fillet
225 grams Bamboo shoots
4 tablespoons Oil
1 1/2 teaspoons Salt
2 tablespoons Sherry
2 tablespoons Soy sauce
1 tablespoon Corn flour
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# Soak the mushrooms in warm water for about 20 minutes, then squeeze dry and remove the hard stalks. Slice the mushrooms into halves. Keep the soaking water.
# Slice the pork thinly. In a large bowl, mix all together the soy sauce, corn flour and pork. Cut the bamboo shoots into thin slices as the pieces of pork.
# In a frying pan, heat half of the oil and stir-fry the pork until lightly colored. Remove the pork with a perforated spoon and set aside.
# Heat the remaining oil and fry the mushrooms and bamboo shoots, then add the salt, pork and sherry, and then stirring well. Cook for further minutes and stirring constantly until it done, if necessary, add a little bit of the soaking water. Serve hot and with rice
Embotido
1/2 lb ground pork
1 raw egg
4 tablespoons flour
salt and freshly ground pepper to taste
4 pieces canned Vienna sausage
3 hard-boiled eggs
3 sweet pickles, chopped
catsup
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1) Mix the ground pork, raw egg, flour, salt and pepper.
2) Spread the mixture on an aluminum foil.
3) Arrange the sausages, hard-boiled eggs and pickles on top of the mixture.
4) Shape into a roll about 2.5 inches in diameter and wrap in foil.
5) Bake for 1 hr at 350 F.
6) Unwrap and slice before serving with catsup.
1 raw egg
4 tablespoons flour
salt and freshly ground pepper to taste
4 pieces canned Vienna sausage
3 hard-boiled eggs
3 sweet pickles, chopped
catsup
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1) Mix the ground pork, raw egg, flour, salt and pepper.
2) Spread the mixture on an aluminum foil.
3) Arrange the sausages, hard-boiled eggs and pickles on top of the mixture.
4) Shape into a roll about 2.5 inches in diameter and wrap in foil.
5) Bake for 1 hr at 350 F.
6) Unwrap and slice before serving with catsup.
Bopes
1 kilo pig lungs
1/4 kilo pork fat
oil for saut?ing
1 head garlic, minced
1 medium onion, chopped
3 medium tomatoes, chopped
vinegar
2 medium radishes, cut into thin strips
4 medium bell peppers (red and/or green), cut into thin strips
salt to taste
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1) Wash and boil the pig lungs and fat; let it cool, then chop finely.
2) Saut? the lungs and fat in lard with garlic, onion, and tomatoes.
3) Add vinegar and simmer until almost dry.
4) Add the radish and pepper strips.
5) Season with salt.
1/4 kilo pork fat
oil for saut?ing
1 head garlic, minced
1 medium onion, chopped
3 medium tomatoes, chopped
vinegar
2 medium radishes, cut into thin strips
4 medium bell peppers (red and/or green), cut into thin strips
salt to taste
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1) Wash and boil the pig lungs and fat; let it cool, then chop finely.
2) Saut? the lungs and fat in lard with garlic, onion, and tomatoes.
3) Add vinegar and simmer until almost dry.
4) Add the radish and pepper strips.
5) Season with salt.
Longanisa Hamonado
# 1 kilo ground pork
# 1/4 kilo pork fat (cubed)
# 1/2 cup white sugar
# 1 1/2 tbsp. fine salt
# 1/2 tsp. salitre
# longanisa casings
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Mix all seasoning before adding to the ground pork and fat. The pork should be coarsely ground. Mix by hand.
Fill casings with mixture. Dry in sun for 2-3 hours, then store in refrigerator. After 4 days or more, it is ready to be cooked.
# 1/4 kilo pork fat (cubed)
# 1/2 cup white sugar
# 1 1/2 tbsp. fine salt
# 1/2 tsp. salitre
# longanisa casings
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Mix all seasoning before adding to the ground pork and fat. The pork should be coarsely ground. Mix by hand.
Fill casings with mixture. Dry in sun for 2-3 hours, then store in refrigerator. After 4 days or more, it is ready to be cooked.
Adobong Baboy
* 1 kilo pork picnic or side bacon belly (cut into bite-sized cubes)
* 1 cup white vinegar
* 1 head garlic (finely chopped) portioned into two
* 3 pcs. laurel (bay leaves)
* 1/2 cup soysauce
* 1 cup water
* 1 teaspoon peppercorn
* 3 tablespoons oil
1. In a deep skillet, brown pork in oil.
2. Add vinegar, soysauce, first portion of garlic, laurel, peppercorn and water.
3. Bring to a boil, lower the fire and cook uncovered for 10 minutes.
4. When it gets too dry just add 1/2 cup of water.
5. Cover and let simmer until pork becomes tender.
6. In another pan, cook remaining garlic until golden-brown.
7. Add pork and pour the rest of the adobo sauce.
8. Serve hot.
* 1 cup white vinegar
* 1 head garlic (finely chopped) portioned into two
* 3 pcs. laurel (bay leaves)
* 1/2 cup soysauce
* 1 cup water
* 1 teaspoon peppercorn
* 3 tablespoons oil
1. In a deep skillet, brown pork in oil.
2. Add vinegar, soysauce, first portion of garlic, laurel, peppercorn and water.
3. Bring to a boil, lower the fire and cook uncovered for 10 minutes.
4. When it gets too dry just add 1/2 cup of water.
5. Cover and let simmer until pork becomes tender.
6. In another pan, cook remaining garlic until golden-brown.
7. Add pork and pour the rest of the adobo sauce.
8. Serve hot.
Crispy Beef
1 kg beef ribs
25 gms celery leaves
1 pc onion
5 gms peppercorns
1/2 cup patis (fish sauce)
oil for deep fying
garlic rice
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1. Boil in water beef ribs together with celery, onion, peppercorns, and patis until tender.
2. Discard broth.
3. Deep fry beef meat until golden brown.
4. Serve with garlic rice and pipckled vegetables, vinegar, and soy sauce wit onion dip on the side.
25 gms celery leaves
1 pc onion
5 gms peppercorns
1/2 cup patis (fish sauce)
oil for deep fying
garlic rice
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1. Boil in water beef ribs together with celery, onion, peppercorns, and patis until tender.
2. Discard broth.
3. Deep fry beef meat until golden brown.
4. Serve with garlic rice and pipckled vegetables, vinegar, and soy sauce wit onion dip on the side.
Beef Tapa
200 grams thinly sliced beef
1 tablespoon soy sauce
1 teaspoon sugar
2 cloves garlic, pounded
1 tablespoon peppercorn, pounded
1 tablespoon patis
oil for frying
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1. Marinate beef in the rest of the ingredients for at least 3 hours.
2. Stir fry in a small amount of oil.
1 tablespoon soy sauce
1 teaspoon sugar
2 cloves garlic, pounded
1 tablespoon peppercorn, pounded
1 tablespoon patis
oil for frying
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1. Marinate beef in the rest of the ingredients for at least 3 hours.
2. Stir fry in a small amount of oil.
Mechado
* 1 kilo beef sirloin (cut into chunk cubes)
* ½-cup pork fat (julienne)
* 6 medium potatoes (quartered)
* 4 onions (quartered)
* 1-cup beef stock
* 2 bay leaves
* 2 pieces red bell pepper (quartered)
* ½ -cup vinegar
* 1-cup tomato puree
* Pinch of salt & pepper
* 2 tablespoons olive oil
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1. Make an incision on each beef chunks and insert porkfat.
2. In a casserole, place beef, bay leaves, vinegar,tomato puree, salt & pepper and beef stock.
3. In medium heat, allow simmering until beef istender.
4. Add in potatoes, onions, and bell pepper.
5. When potatoes are fork-soft and sauce has thicken,stir in olive oil.
* ½-cup pork fat (julienne)
* 6 medium potatoes (quartered)
* 4 onions (quartered)
* 1-cup beef stock
* 2 bay leaves
* 2 pieces red bell pepper (quartered)
* ½ -cup vinegar
* 1-cup tomato puree
* Pinch of salt & pepper
* 2 tablespoons olive oil
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1. Make an incision on each beef chunks and insert porkfat.
2. In a casserole, place beef, bay leaves, vinegar,tomato puree, salt & pepper and beef stock.
3. In medium heat, allow simmering until beef istender.
4. Add in potatoes, onions, and bell pepper.
5. When potatoes are fork-soft and sauce has thicken,stir in olive oil.
Kalderetang Baka
* 1 kilo beef (for stewing, cut into chunk cubes)
* ½ kilo beef liver (cut to almost the same size as the beef)
* 6 cloves garlic (minced)
* 2 medium onions (diced)
* 6 big tomatoes (quartered)
* 3 big red peppers (diced)
* 3 big green peppers (diced)
* ½ cup pitted green olives
* 4 pieces chili pepper (minced) 1/2 cup olive oil)
* 2 tablespoons tomato paste
* ¾ cup all purpose cream
* ¾ cup grated cheese pinch of salt & pepper to taste
* 3 cups beef stock
* 1 ½ teaspoon cornstarch in little water
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1. In a casserole, saute garlic, onion, tomatoes and all the pepper.
2. Add in the beef and the liver. Cook for a little while and take out the liver and set aside.
3. Pour in the stock and tomato paste.
4. Bring to a boil and lower the fire and let simmer until beef becomes tender.
5. Season with salt and pepper.
6. Add in olives, and diluted cornstarch.
7. Grate liver and add into the mixture.
8. Allow sauce to thicken and add in cream and grated cheese.
9. Serve hot
* ½ kilo beef liver (cut to almost the same size as the beef)
* 6 cloves garlic (minced)
* 2 medium onions (diced)
* 6 big tomatoes (quartered)
* 3 big red peppers (diced)
* 3 big green peppers (diced)
* ½ cup pitted green olives
* 4 pieces chili pepper (minced) 1/2 cup olive oil)
* 2 tablespoons tomato paste
* ¾ cup all purpose cream
* ¾ cup grated cheese pinch of salt & pepper to taste
* 3 cups beef stock
* 1 ½ teaspoon cornstarch in little water
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1. In a casserole, saute garlic, onion, tomatoes and all the pepper.
2. Add in the beef and the liver. Cook for a little while and take out the liver and set aside.
3. Pour in the stock and tomato paste.
4. Bring to a boil and lower the fire and let simmer until beef becomes tender.
5. Season with salt and pepper.
6. Add in olives, and diluted cornstarch.
7. Grate liver and add into the mixture.
8. Allow sauce to thicken and add in cream and grated cheese.
9. Serve hot
Bistek
The filipino beef steak
* ½ kilo beef sirloin (cut into 3 " strips)
* 2 tablespoons soy sauce
* 2 tablespoons calamansi juice
* 1 teaspoon salt
* 1 teaspoon pepper
* cooking oil
* 1 big red onion (sliced thinly to make rings)
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1. Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.
2. In a pan, heat oil and stir-fry beef until cooked and tender. Set aside
3. Saute onion rings in oil.
4. Serve beef in a platter topped with onion rings.
* ½ kilo beef sirloin (cut into 3 " strips)
* 2 tablespoons soy sauce
* 2 tablespoons calamansi juice
* 1 teaspoon salt
* 1 teaspoon pepper
* cooking oil
* 1 big red onion (sliced thinly to make rings)
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1. Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.
2. In a pan, heat oil and stir-fry beef until cooked and tender. Set aside
3. Saute onion rings in oil.
4. Serve beef in a platter topped with onion rings.
Lengua Estofada
An ox tongue dish, also called Lengua Estofada
* 1 tongue pork (sbout 1 1/2-2 kilos)
* 2-3 large onions, quartered
* 6 green olives (optional)
* 1/4 kilo pork fat
* 3 tbsp pimento
* 1 small can tomato paste or 2 cans tomato sauce
* 1 tbsp. vetsin
* 1 tsp. pepper (ground)
* 1 tbsp. salt
* 1/2 cup rhum
* 2 tbsp. chili sauce
* 2 tbsp. Worcestershire sauce
* 3 bell pepper, red & green (strips)
* 1 small can pineapple juice
* 1/2 cup bread crumbs
* 1 chorizo de bilbao (finely chopped)
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To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape white, thick skin. Then wash in clear water.
Place in deep pan, pour water enough to cover tongue. Boil. Lower heat and simmer until half done.
Saute onion and pork fat (in big slices) in butter. When onion is wilted, add all ingredients except bread crumbs. Stir for 3 minutes, then add to tongue. Continue cooking until tongue becomes tender. You may add more water if sauce dries and meat is not yet done.
Cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with bread crumbs. Pour over sliced tongue.
* 1 tongue pork (sbout 1 1/2-2 kilos)
* 2-3 large onions, quartered
* 6 green olives (optional)
* 1/4 kilo pork fat
* 3 tbsp pimento
* 1 small can tomato paste or 2 cans tomato sauce
* 1 tbsp. vetsin
* 1 tsp. pepper (ground)
* 1 tbsp. salt
* 1/2 cup rhum
* 2 tbsp. chili sauce
* 2 tbsp. Worcestershire sauce
* 3 bell pepper, red & green (strips)
* 1 small can pineapple juice
* 1/2 cup bread crumbs
* 1 chorizo de bilbao (finely chopped)
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To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape white, thick skin. Then wash in clear water.
Place in deep pan, pour water enough to cover tongue. Boil. Lower heat and simmer until half done.
Saute onion and pork fat (in big slices) in butter. When onion is wilted, add all ingredients except bread crumbs. Stir for 3 minutes, then add to tongue. Continue cooking until tongue becomes tender. You may add more water if sauce dries and meat is not yet done.
Cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with bread crumbs. Pour over sliced tongue.
Filipino Corned Beef
# 1 kilo beef
# 5 cups water
# 1 cup salt
# 1 tbsp white sugar
# 5 tablets ascorbic acid (500 mgs)
# 1 tsp salitre
# 1 tsp Sodium Nitrite
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Cut meat into 1 1/2" cubes. Mix last 6 ingredients. Soak cubed meat in the solution for 7 hours or overnight. Caution: soaking should not exceed 12 hours and sodium nitrite should be used as directed. Too much of this solution is dangerous to the health.
Rinse 3 times in clear water.
Boil in plain water until done. Drain. Throw away broth.
While in strainer, shred meat using 2 forks.
You may then saute your corned beef with minced garlic, onion, and tomatoes. Add diced potatoes if desired.
# 5 cups water
# 1 cup salt
# 1 tbsp white sugar
# 5 tablets ascorbic acid (500 mgs)
# 1 tsp salitre
# 1 tsp Sodium Nitrite
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Cut meat into 1 1/2" cubes. Mix last 6 ingredients. Soak cubed meat in the solution for 7 hours or overnight. Caution: soaking should not exceed 12 hours and sodium nitrite should be used as directed. Too much of this solution is dangerous to the health.
Rinse 3 times in clear water.
Boil in plain water until done. Drain. Throw away broth.
While in strainer, shred meat using 2 forks.
You may then saute your corned beef with minced garlic, onion, and tomatoes. Add diced potatoes if desired.
Bulalo
Bulalo
This delightful beef soup is a specialty of the cattle-raising region in the province of Batangas.
2 lbs.-bias ng baka (beef knees
with marrow intact)
2 quarts-water
1-onion, halved
3-leeks, sliced 10 cups-chicken broth 1 pkg-dried banana blossoms
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Put all of the ingredients in a large stickpot and bring to a slight boil. Skim the surface until the broth rmains clear. Cover and simmer at least 1 hour.
Serve hot accompanied by rice for a light lunch pr as the first ourse to a large dinner. Remind your guests to enjoy the bone marrow!
Serves 4.
This delightful beef soup is a specialty of the cattle-raising region in the province of Batangas.
2 lbs.-bias ng baka (beef knees
with marrow intact)
2 quarts-water
1-onion, halved
3-leeks, sliced 10 cups-chicken broth 1 pkg-dried banana blossoms
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Put all of the ingredients in a large stickpot and bring to a slight boil. Skim the surface until the broth rmains clear. Cover and simmer at least 1 hour.
Serve hot accompanied by rice for a light lunch pr as the first ourse to a large dinner. Remind your guests to enjoy the bone marrow!
Serves 4.
Mechado Beef Stew
Mechado Beef Stew
3 pounds rump roast, trimmed, cut into 2" chunks
3 cloves garlic, minced
1 small onion, chopped
3 large tomatoes, chopped
1 bay leaf
3 tablespoons soy sauce
6 medium potato, peeled and quartered
oil, for frying
3 cloves garlic, minced
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Cook beef, garlic, onions, tomatoes, soy sauce and bay leaf in pan till meat is tender, about 45 minutes to an hour. About 30 minutes before meat is cooked, fry potatoes in oil till browned. Drain all but 1 tablespoon oil from pan and add garlic. Saute for 1 to 2 minutes. Remove meat from sauce and add to sauteed garlic. Brown meat then add potatoes and sauce mixture to meat and garlic. Heat to boiling then remove from heat.
Category: Main Dishes
Serving Size: 6
3 pounds rump roast, trimmed, cut into 2" chunks
3 cloves garlic, minced
1 small onion, chopped
3 large tomatoes, chopped
1 bay leaf
3 tablespoons soy sauce
6 medium potato, peeled and quartered
oil, for frying
3 cloves garlic, minced
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Cook beef, garlic, onions, tomatoes, soy sauce and bay leaf in pan till meat is tender, about 45 minutes to an hour. About 30 minutes before meat is cooked, fry potatoes in oil till browned. Drain all but 1 tablespoon oil from pan and add garlic. Saute for 1 to 2 minutes. Remove meat from sauce and add to sauteed garlic. Brown meat then add potatoes and sauce mixture to meat and garlic. Heat to boiling then remove from heat.
Category: Main Dishes
Serving Size: 6
Easy Kare Kare
Any Philippine fiesta, particularly in the Tagalog region, is not complete without Kare-Kare, the stew with a rich nutty sauce and served with a variety of vegetables. Aristocrat, the Philippines' most popular restaurant serves a wonderful Kare-kare. I haven't found a sure way of cooking Kare-Kare yet, so this recipe is cheating a little bit. It works though.
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2.2 lbs oxtails, cut into serving pieces
egg plant, cut into pieces (about 1 1/2 cup)
3/4 cup peanut butter
1 cup beef broth (or chicken broth)
1 1/2 cup string beans cut into 2" lengths
1 cup bok choy (pechay) or kangkong (watercress can be karestituted) leaves
salt to taste
shrimp paste (bagoong) - sauteed
and the piece de resistance
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Mama Sita's Kare-Kare Mix (Stew Base Mix - Preparation de sauce pour - Pang Kare-kare - Just Add Peanut Butter! (I told you this is cheating.) - Available at most Asian stores and groceries.
Cut the oxtail into serving pieces, boil until tender, leaving about 4 cups of broth. Skim off fat from the broth. Set aside meat. Dissolve Mama Sita's Pang Kare-Kare mix and peanut butter in about a cup of the broth. Let boil the remaining broth. Add eggplant and long beans into the boiling broth until almost cooked. Stir in meat and sauce mixture. Add bok choy. Salt to taste.
Serve with a side dish of bagoong and rice.
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2.2 lbs oxtails, cut into serving pieces
egg plant, cut into pieces (about 1 1/2 cup)
3/4 cup peanut butter
1 cup beef broth (or chicken broth)
1 1/2 cup string beans cut into 2" lengths
1 cup bok choy (pechay) or kangkong (watercress can be karestituted) leaves
salt to taste
shrimp paste (bagoong) - sauteed
and the piece de resistance
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Mama Sita's Kare-Kare Mix (Stew Base Mix - Preparation de sauce pour - Pang Kare-kare - Just Add Peanut Butter! (I told you this is cheating.) - Available at most Asian stores and groceries.
Cut the oxtail into serving pieces, boil until tender, leaving about 4 cups of broth. Skim off fat from the broth. Set aside meat. Dissolve Mama Sita's Pang Kare-Kare mix and peanut butter in about a cup of the broth. Let boil the remaining broth. Add eggplant and long beans into the boiling broth until almost cooked. Stir in meat and sauce mixture. Add bok choy. Salt to taste.
Serve with a side dish of bagoong and rice.
Kare Kare
A generic Kare Kare recipe
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1/4 cup peanut oil
3 pounds oxtails
2 pounds beef tripe
1 yellow onion, peeled and sliced
3 cloves garlic, peeled and crushed
1 tomato, chopped
1-1/4 cups beef stock homemade or use canned
1-1/4 cups water
Salt to taste
2 tablespoons annatto oil
3 tablespoons peanut butter mixed with 1/2 cup hot tap water
Several shots of Tabasco, or more to taste
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Heat a large frying pan and add 3 tablespoons of the peanut oil. Brown the oxtails well on both sides in 2 or 3 batches. Place them in a 6-quart heavy stove-top covered casserole.
While the oxtails are browning, bring 3 quarts of water to a boil and blanch the tripe. Simply boil it for a few minutes, drain, and cool. Cut the tripe into strips 1/2 inch wide and 3 inches long. Add these to the oxtail pot.
Add the remaining peanut oil to the frying pan and saute the onion and garlic. Add to the oxtail pot along with the tomato, beef stock, water, salt, and annatto oil. Cover and simmer for 1-1/2 hours. Simmer partially covered for another 1-1/2 hours, stirring now and then. At the beginning of the last hour of cooking, add the peanut butter mixture and the Tabasco. Taste and add more Tabasco and salt if needed. If all is not very tender, continue to cook a bit longer.
Serve with rice.
Yield: 6 to 8 servings
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1/4 cup peanut oil
3 pounds oxtails
2 pounds beef tripe
1 yellow onion, peeled and sliced
3 cloves garlic, peeled and crushed
1 tomato, chopped
1-1/4 cups beef stock homemade or use canned
1-1/4 cups water
Salt to taste
2 tablespoons annatto oil
3 tablespoons peanut butter mixed with 1/2 cup hot tap water
Several shots of Tabasco, or more to taste
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Heat a large frying pan and add 3 tablespoons of the peanut oil. Brown the oxtails well on both sides in 2 or 3 batches. Place them in a 6-quart heavy stove-top covered casserole.
While the oxtails are browning, bring 3 quarts of water to a boil and blanch the tripe. Simply boil it for a few minutes, drain, and cool. Cut the tripe into strips 1/2 inch wide and 3 inches long. Add these to the oxtail pot.
Add the remaining peanut oil to the frying pan and saute the onion and garlic. Add to the oxtail pot along with the tomato, beef stock, water, salt, and annatto oil. Cover and simmer for 1-1/2 hours. Simmer partially covered for another 1-1/2 hours, stirring now and then. At the beginning of the last hour of cooking, add the peanut butter mixture and the Tabasco. Taste and add more Tabasco and salt if needed. If all is not very tender, continue to cook a bit longer.
Serve with rice.
Yield: 6 to 8 servings
Oxtail Kare-Kare
Kare kare is a very popular and delicious filipino dish served together with bagoong to make a flavorful meal.
1 (3 to 5 pound) oxtail
5 tablespoons oil
5 cloves garlic, crushed
1 medium size onion, sliced
Water from 1/4 cup achuete, soaked
1 banana heart, sliced crosswise
2 bundles Chinese long bean (sitaw), cut into 2-inch pieces
4 eggplants, cut into 1/2-inch slices
1/3 cup rice, toasted brown in a pan and ground to a powder
1/2 cup peanut butter
Salt and pepper, to taste
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Cut oxtail into 3-inch pieces. Boil once and discard water. Boil again until tender.
Saut? garlic and onion in oil. Add achuete water, saut?ed garlic and onions to meat and bring to a boil. Add vegetables and enough water to make a sauce. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat. Season with salt, pepper and MSG.
Serve with Bagoong Alamang on the side.
1 (3 to 5 pound) oxtail
5 tablespoons oil
5 cloves garlic, crushed
1 medium size onion, sliced
Water from 1/4 cup achuete, soaked
1 banana heart, sliced crosswise
2 bundles Chinese long bean (sitaw), cut into 2-inch pieces
4 eggplants, cut into 1/2-inch slices
1/3 cup rice, toasted brown in a pan and ground to a powder
1/2 cup peanut butter
Salt and pepper, to taste
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Cut oxtail into 3-inch pieces. Boil once and discard water. Boil again until tender.
Saut? garlic and onion in oil. Add achuete water, saut?ed garlic and onions to meat and bring to a boil. Add vegetables and enough water to make a sauce. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat. Season with salt, pepper and MSG.
Serve with Bagoong Alamang on the side.
Beef and Carrot Combo
Beef and Carrot Combo
1 (165 g) can chili con carne
2 cups cooked rice
100 gms chicharo or snow peas, blanched
1 pc small carrot, cut into flowerets and blanched
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1. Heat chili con carne.
2. Scoop hot steaming rice onto plate and top with chili con carne.
3. Garnish with chicharo and carrot
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1 (165 g) can chili con carne
2 cups cooked rice
100 gms chicharo or snow peas, blanched
1 pc small carrot, cut into flowerets and blanched
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1. Heat chili con carne.
2. Scoop hot steaming rice onto plate and top with chili con carne.
3. Garnish with chicharo and carrot
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