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.
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