Rice noodles in Pork Broth with Chicken Prawns and Omelette Recipe

Rice noodles in Pork Broth with Chicken Prawns and Omelette Recipe

Rice noodles in Pork Broth with Chicken Prawns and Omelette

Preparation Time: 15 Minutes
Cooking Time: 2Hours 25 Minutes
Servings: 6

Ingredients:

  • 6 red Asian shallots
  • 3 kg pork bones
  • 1 tsp salt
  • 6 dried shrimp
  • 2 tsp sugar
  • 1 tbsp fish sauce
  • 1 chicken breast on the bone
  • 4 eggs
  • oil, for frying
  • 600 g rice vermicelli
  • 12 cooked prawns, peeled and deveined
  • 200 g cha lua or ham, sliced
  • 4 spring onions, sliced
  • 1 handful coriander, roughly chopped
  • 1½ tbsp fried shallots
  • 1 lime, cut into 6 wedges

Procedure:

  1. Chargrill the shallots over a barbecue or gas burner for about 5 minutes, or until fragrant.
  2. Wash the pork bones under cold water, then place in a large saucepan and cover with cold water. Add the salt and slowly bring to simmering point, removing any scum that rises to the surface. Add the shallots, dried shrimp, sugar and fish sauce to the broth and simmer for 2 hours, regularly skimming the surface. Add the chicken breast and simmer for 20 minutes. Remove the chicken and set aside until cool enough to handle. Remove the bone from the chicken and cut the meat into thin slices. Strain the broth and discard the solids. Pour into a clean saucepan and heat until simmering.
  3. Break 2 eggs into a bowl and whisk to combine. Heat a little oil in a non-stick frying pan. Pour the egg into the pan, gently stir for 5 seconds, spreading the egg to cover the base of the pan, then cook until set. Repeat with the remaining eggs. Cut the omelettes into 5 mm wide strips.
  4. Soak the rice vermicelli in boiling water for 4–5 minutes. Stir to separate the noodles, then drain and refresh in cold water. Use scissors to cut the vermicelli into easy-to-manage lengths.
  5. Divide the vermicelli among six bowls and top with the chicken, omelette, prawns, cha lua, spring onions and coriander. Ladle the hot broth over the top and sprinkle with the fried shallots. Serve with lime wedges

Sweet & Sour Pork or Beef with Vegetables Recipe

Sweet & Sour Pork or Beef with Vegetables Recipe

Sweet & Sour Pork or Beef with Vegetables

Ingredients:

Sauce

  • 1½ cup water
  • ½ tbsp soy sauce
  • 2 tbsp rice vinegar
  • 5 tbsp sugar
  • ¼ tsp salt

Other Ingredients:

  • 12 oz pork or beef (lean, grilling part)
  • 1 egg, lightly beaten
  • ¼ onion, sliced
  • ¼ carrot, sliced
  • ¼ cucumber, sliced
  • 1 cup corn starch
  • 1 cup water
  • 1 teaspoon vegetable oil
  • Vegetable oil for deep-frying meat
  • Salt & pepper

Procedure:

Sauce

  1. Mix 1 cup corn starch and 1 cup water, stir well, and let sit for 1-2 hours.
  2. After the corn starch and water are separated, carefully drain water.
  3. Heat oil in a large pot to fry. Don’t fill more than a half way.
  4. Cut beef into thin strips, add 1/8 teaspoon salt, 1/16 teaspoon pepper and egg, mix well.
  5. Put meat in a corn starch batter, mix well with hands.
  6. Once you are done consistently coating the meat with batter, deep-fry it in oil until golden

Others

  1. Add 1 tsp of vegetable oil to a hot pan and sauté vegetables briefly for about 1-2 minutes.
  2. Add sauce ingredients, stir to dissolve sugar and bring to a boil.
  3. In a separate bowl, mix 2 tbsp of corn starch and 2 tbsp of water to make slush.
  4. Then add the slush to the boiling sauce and stir until it gets thick.
  5. Important thing is to put corn starch mixture to the boiling sauce. The slush may not mix well if you put in lukewarm sauce.
  6. Continue boiling for 4-5 minutes.
  7. Once the sauce is complete, pour it over onto the meat and serve hot.

Tip:

The key for crispy meat is to fry twice, so before serving it, fry once again.


Linagang Beef or Pork Recipe

Linagang Beef or Pork Recipe

Linagang Beef or Pork Recipe

 

Ingredients:

  • ¼ kilo batuan/ I pack Knorr sinigang
  • ¼ kilo petchay
  • ¼ kilo hilaw na langka, diced
  • 4 pieces long chili
  • 1 piece beef Knorr cubes
  • 1 kilo beef/pork, cut into serving size
  • 2 pieces onions, sliced
  • ½ medium size garlic, pounded
  • ½ cup cooking oil

Procedure:

  1. Sauté garlic and onions.
  2. Put the beef, mix for 2 min.
  3. After a few minutes, put some water.
  4. Let it simmer until the beef/pork gets soft.
  5. Put langka, salt and vetsin [optional]
  6. If the langka is soft enough, put the batwan or if batwan is off-season, knorr sinigang.
  7. If batwan is used, take out from the broth the batwan if its skin is already open.
  8. In a small bowl, press the softened batwan to bring out the juice.
  9. Strain the batwan and put the juice into the pot.
  10. Simmer for a few minutes.
  11. Put the petchay.
  12. Simmer for a minute and add the chili peppers.
  13. Mix, simmer and serve.

 


Wasabi and Panko-Crusted Pork with Gingered Soy Sauce Recipe

Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

Servings: 4 (serving size: 1 pork chop and about 1 tablespoon sauce)

Ingredients:

  • 2/3 cup panko (Japanese breadcrumbs)
  • 1 large egg white, lightly beaten
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 1 teaspoon peanut oil
  • Cooking spray
  • 1/8 teaspoon salt
  • 1 tablespoon bottled ground fresh ginger (such as Spice World)
  • 1/3 cup fat-free, less-sodium chicken broth
  • 2 tablespoons sake or dry sherry
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon wasabi paste
  • 1/3 cup thinly sliced green onions

Procedure:

  1. Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
  2. Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
  3. Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.

Thai-Style Pork Stew Recipe

Thai-Style Pork Stew Recipe

Thai-Style Pork Stew

Servings: 8

Ingredients:

  • 2 pounds boned pork loin, cut into 4 pieces
  • 2 cups (1 x 1/4-inch) julienne-cut red bell pepper
  • 1/4 cup teriyaki sauce
  • 2 tablespoons rice or white wine vinegar
  • 1 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1/4 cup creamy peanut butter
  • 6 cups hot cooked basmati rice
  • 1/2 cup diagonally cut green onions
  • 2 tablespoons chopped dry-roasted peanuts
  • 8 lime wedges

Procedure:

  1. To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
  2. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.

Chipotle Turkey and Corn Soup Recipe

Chipotle Turkey and Corn Soup

Servings: 4 (serving size: 1 1/2 cups soup, 3/4 teaspoon cilantro, 2 tablespoons chips, and 1 lime wedge)

Ingredients:

  • 1 tablespoon oil
  • 1 pound turkey cutlets, cut into thin strips
  • 2 teaspoons adobo sauce
  • 1 to 2 teaspoons chopped canned chipotle chiles in adobo sauce
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 (14 3/4-ounce) can cream-style corn
  • 1/4 cup chopped fresh cilantro, divided
  • 1/4 teaspoon salt
  • 1/2 cup crushed lime-flavored tortilla chips (about 1 1/2 ounces)
  • 4 lime wedges

Procedure:

  1. Heat canola oil in a large saucepan over medium-high heat. Add turkey; cook for 3 minutes or until browned, stirring occasionally. Stir in adobo sauce, chiles, chicken broth, and corn; bring to a boil.
  2. Reduce heat to medium-low; simmer 5 minutes. Stir in 3 tablespoons cilantro and salt.
  3. Divide soup evenly among 4 bowls; sprinkle evenly with remaining cilantro and crushed chips. Serve with lime wedges.

Arroz Caldo Recipe

Arroz Caldo

Ingredients:

  • Garlic, crushed
  • Onions, cut in strips
  • Ginger, cut thinly in strips
  • Chicken breasts and/or chicken wings
  • Salt
  • Freshly grounded peppercorns
  • Whole peppercorns
  • Chicken broth (home-made or store-bought)
  • Green onions
  • Rice, washed not cooked
  • Cooking oil
  • Fish sauce
  • Lemon
  • boiled eggs (offtional)

Procedure:

  1. Make chicken broth by boiling the chicken, onions, garlic in a deep pan.
  2. Season the dish with whole peppercorns and salt.
  3. Remove scum when the water begins to boil.
  4. When the chicken cooks, place the meats on a dry dish; and set the broth aside.
  5. If using wings, remove the skin from the bones. Put the chicken bones back to the broth.
  6. Cut the chicken breasts into smaller parts using your ladle. No need to cut them thinly with fork and knife.
  7. Set aside the meats.
  8. In a separate boiling pan, heat up the cooking oil.
  9. When the oil is ready, fry a portion of the ginger strips.
  10. When the ginger turns golden, remove from the pan and drain the oils. We’ll be using the crispy ginger for garnish.
  11. Fry the rest of the ginger.
  12. When the ginger turns golden, add the chicken.
  13. Season the dish with fish sauce and ground peppers. Stir well.
  14. When the chicken releases more juice, add in the onions. Stir well.
  15. Add the uncooked rice. Grind the rice against the chicken so it will acquire more flavors.
  16. Add a cup of the chicken broth into the dish. Stir well.
  17. Cover the dish. Make sure that the heat is at medium.
  18. When the rice absorbs the broth, add another cup. Do this until the rice cooks entirely.
  19. Add more chicken broth according to the consistency you want for your soup. If you want a think porridge, put just enough broth as soon as the rice cooks. If you want a clearer porridge, add more broth.
  20. Season the dish with fish sauce and pepper.
  21. Upon serving, garnish with green onion tips, fried ginger, boiled eggs (optional) and lemon.

If the chicken broth you prepared is not enough while cooking the rice; you may use store-bought chicken broth to augment the difference. You can also use hot water with chicken cubes or water with fish sauce, ground pepper and onions.


Bopis Pinoy Recipe

Bopis Pinoy

Servings: 6

Ingredients:

  • 1 1/2 lbs Pig’s heart, boiled until tender and diced
  • 1 medium red bell pepper, diced
  • 1 medium carrots, diced
  • 1/2 cup annatto seeds diluted in 1/4 cup water
  • 3/4 cup vinegar
  • 2 1/2 tablespoons crushed red pepper
  • 1 1/2 tablespoons ginger, minced
  • 1 medium red onion, chopped
  • 4 clove garlic, minced
  • 4 pieces dried bay leaves
  • 2 tablespoons cooking oil
  • 2 cups water
  • salt and pepper to taste

Procedure:

  1. Heat oil in a pan.
  2. Saute garlic, onion, and ginger.
  3. Put-in the pig’s heart and cook for 5 minutes.
  4. Add the crushed pepper and annatto water. Stir.
  5. Add the dried bay leaves and pour-in water. Let boil and simmer for 5 minutes.
  6. Pour-in vinegar and allow to reboil. Stir.
  7. Add carrots,red bell pepper, salt, and pepper. Cook for 3 minutes.
  8. Transfer to a serving plate. Serve.
  9. Share and enjoy!

Pork Dinuguan Recipe

Pork Dinuguan Recipe

Pork Dinuguan Recipe

Ingredients:

  • 1/3 cup oil
  • 1 kilo pork cut into small cubes (I use 1/2 pork belly and 1/2 kasim or pork shoulder)
  • 1/4 cup ginger, chopped
  • 1/4 cup garlic, chopped
  • 1/2 cup onion, chopped
  • 1 teaspoon ground black pepper
  • 2 teaspoon iodized salt
  • 2 1/2 tablespoon patis (fish sauce)
  • 3/4 cup Datu Puti vinegar
  • 4 cups pork blood,
  • 1/2 teaspoon MSG ( optional)
  • 2-3 teaspoon original sinigang sa sampalok powder
  • 1 teaspoon sugar (optional)
  • 3-4 stalks tanglad (lemon grass)
  • 3-4 pcs. long green peppers
  • 3 cups of pure coconut milk

Procedure:

  1. In a regular bowl,mix together pork blood and coconut milk and a little bit of vinegar. set a side for a while.
  2. In a pot,add a small amount of cooking oil Heat oil. Sauté ginger, garlic and onion
  3. Add pork and sauté for 5 minutes
  4. Add pepper, salt, patis and tanglad, cover and cook 5 minutes
  5. Add water cover and simmer until pork is tender
  6. Over medium heat, add vinegar and allow to boil uncovered without mixing… cook 5 minutes
  7. Cover and simmer over low heat. 10 minutes
  8. Serve with puto or steamed rice.

Igado Filipino Native Recipe

Igado is a popular Ilocano dish made pork meat and innards dish. It is consist of pork meat, liver, heart or kidney sauteed and cooked in a blend of water, soy sauce, vinegar together with carrots, bell pepper and green peas.

Igado Filipino Native

Preparation: 15 minutes
Cooking: 30-40 minutes
Servings: 4-6

Ingredients:

  • 500 grams pork loin, sliced into strips
  • 150 grams pork liver, sliced into strips
  • 200 grams pork heart and kidney, sliced into strips(optional)
  • 3 pieces bay leaves(laurel)
  • 4 gloves garlic, crushed
  • 1 large onion, chopped
  • 2 tablespoon vinegar
  • 1/4 cup soy sauce
  • 1 cup water
  • 1 medium-sized carrot, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1/2 cup green peas
  • 2 tablespoons cooking oil
  • salt and pepper to taste

Procedures:

  1. In a pot, heat oil and saute garlic and onion.
  2. Add pork meat and simmer until color turns to golden brown.
  3. Pour water, soy sauce, bay leaves, salt and pepper. Simmer until pork is tender.
  4. Add pork liver, heart and kidney, pour vinegar and simmer for 5 minutes.
  5. Add carrots and simmer for 3 minutes.
  6. Add green peas and bell pepper. Simmer for another 3 minutes or until sauce thicken.
  7. Transfer to serving plate and serve with rice.

Ginataang Santol Recipe

Bicolanos tend to use coconut milk to any dish because of the abundance of coconut in the region. One of the famous ginataan (a dish with coconut milk) from Bicol is the ginataang santol. The meat of the santol fruit is cooked in coconut milk. No one imagined that the extremely sour fruit would be a very delicious viand. Other famous ginataan recipes from Bicol are the ginataang puso ng saging (banana blossom cooked in coconut milk) and the sigarilyas sa gata (Winged Beans cooked in coconut milk).

Ginataang Santol Recipe

Ginataang Santol

Ingredients:

  • 400 g. Santol, peeled, seeded and chopped finely
  • 1/4 kgms Cube slice Pork
  • 1 tbsp. Coking Oil
  • 2 tbsp. Crushed Garlic
  • 1/2 Cup Sliced Onions
  • 1/2 Cup Fresh Alamang
  • 2 Pieces Shrimp Broth Cube
  • 1 1/2 Pure Cup Coconut Milk
  • 1/2 Cup Coconut Cream  (optional )
  • 3 Pieces Chili

Procedure:

  1. Soak chopped santol  in salted water for at least 30 minutes; drain and squeeze dry.
  2. Heat oil and saute garlic and onion until limp.
  3. Stir in Alamang, Pork  and shrimp broth cubes. Cook for 3 minutes until pork and alamang changes color.
  4. Add santol and cook for 5 minutes.
  5. Pour coconut milk. Simmer over low heat for 15 minutes or until almost dry.
  6. Pour coconut cream and chill; continue cooking until santol is soft.

Bicol Ginataang Laing Recipe

Laing in  Bicol’s  is a vegetarian offering, cooked in coconut milk until reduced, and wrapped in gabi leaves. The dish is also very affordable and it can be seen in almost any carenderia (restaurant) in the region.

Bicol Ginataang Laing

Ingredients:

  • 25 pieces gabi (taro) leaves, dried and shredded
  • 1/2 kilo pork, diced
  • 1/4 cup shrimp bagoong
  • 5 cloves garlic, minced
  • red onions, chopped
  • 2 tablespoons ginger, minced
  • 1 cup coconut cream (katang gata)
  • 2 cups coconut milk (gata)
  • 1/2 teaspoon vetsin or monosodium glutamate (MSG) (optional)
  • 2 tablespoons of oil
  • 1 teaspoon salt


Procedure:

  1. In a casserole, saute’ garlic, ginger and onions then add the pork.
  2. Mix in the gabi leaves.
  3. Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.
  4. Add red hot chilies, bagoong, salt and MSG and simmer for another 5 minutes.
  5. Add the coconut cream and continue to simmer until oil comes out of the cream.
  6. Serve hot with plain white rice.
  7. Serve hot with rice

Cooking Tip: Do not stir the ingredients while cooking so that itchiness of the taro will not spread on the dish, otherwise it will cause an itching sensation in your tongue when eating this dish.


Sizzling or Sisig Recipe

Sizzling sisig A Filipino dish Originated from Pampanga a province located at the northern part of the Philippines. The dish made from parts of Pork” pig”head and liver, usually seasoned with calamansi and chili peppers.

Sizzling Sisig

Ingredients:

  • 250 grams pig ears (estimate)
  • 400 grams pigs face (estimate)
  • 220 grams pork liver (estimate)
  • 3 tablespoon soy sauce
  • 3 pieces bay leaf
  • 1/2 teaspoon msg
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 whole big white onion, finely chopped
  • 2 tablespoon knorr seasonings
  • 5 piece calamansi
  • 3 pieces green chili finger(chopped)
  • 1/4 cup butter (or margarine)
  • 1 egg

Procedure:

  1. Put-in pork parts in a pan, then add soy sauce, garlic, half of msg and bring to a boil, simmer for 30-45 minutes or until pork parts are tender.
  2. Remove the pork from the pot then let it cool.
  3. Chop the pig ears and pork belly into fine pieces
  4. Put-in the salt, last half of msg, knorr seasonings, onion, green chili finger, calamansi extract mix well the ingredients.
  5. In a pan, melt the butter then add the mixture. Stir fry for about 3-5 minutes.
  6. Add the egg then mix it well then turn off heat.

Stuffed Crown Roast of Pork Recipe

Perfect for Special Occasion like Birthday Party, Anniversary  and Christmas holidays. It looks so elegant and so easy to prepare!Try this and it will  be the one biggest challenge to you today. Hope you enjoy :)

Stuffed Crown Roast of Pork

Preparation: 15 min
Bake: 1-1/2 hours
Servings: 8

Ingredients:

  • 1 pork loin crown roast (5 to 6 pounds, about 10 ribs)
  • 1/2 teaspoon seasoned salt

Mushroom Stuffing:

  • 1 cup sliced fresh mushrooms
  • 1/2 cup diced celery
  • 1/4 cup butter, cubed
  • 3 cups day-old cubed bread
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup apricot preserves
  • 1 cup whole fresh cranberries, optional

Procedure:

  1. Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, at 350° for 1 hour.
  2. Meanwhile, saute mushrooms and celery in butter until tender.
  3. Stir in the bread cubes, salt and pepper. Spoon into the center of the roast. Brush sides of roast with preserves.
  4. Bake 30-45 minutes longer or until a thermometer inserted into stuffing and meat between ribs both read 145°; remove foil. Let meat stand for 10 minutes before slicing.
  5. If desired, thread cranberries on a 20-in. piece of thin string or thread.
  6. Transfer roast to a serving platter. Loop the cranberry string in and out of the rib ends.

Serrano Wrapped Fish Crispy Potato Hash Recipe

This delicious and nutritious recipe can be made with sustainable white fish or boneless, skinless chicken thighs, and it’s easy to prepare!

Serrano Wrapped Fish Crispy Potato Hash

Total Time: 45 minutes
Servings: 4

Ingredients:

  • 4 pieces thick cod or other sustainable white fish (8 ounces each)
  • Salt and pepper
  • Granulated onion
  • Paprika or smoked paprika
  • Parsley and thyme, minced
  • Lemon zest
  • 8 thin slices Serrano ham
  • 5 tablespoons olive oil, divided
  • 16 small white or gold potatoes (about 1 1/4-1 1/2 pounds), halved and chopped
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 2 serrano peppers, finely chopped
  • 4 cloves garlic, sliced
  • 1 tablespoon tomato paste
  • 1/2 cup chicken stock
  • A handful of flat leaf parsley, chopped
  • Lemon wedges

Procedure:

  1. Pre-heat the oven to 350°F.
  2. Season the fish with salt, pepper, the granulated onion, paprika, minced parsley, thyme and the lemon zest. Wrap each piece in two slices of ham that are slightly overlapping to cover the fish.
  3. Heat 4 tablespoons olive oil, four turns of the pan, in a cast iron or other skillet over medium to medium-high heat. Season the potatoes with salt and pepper and lightly brown for 10 minutes, turning occasionally.
  4. Add the onion, celery, pepper and garlic and cook to soften, 10 minutes more. Add the tomato paste and stir, then add the stock to loosen the pan bits. Toss with a handful of parsley.
  5. Meanwhile, heat the remaining tablespoon of oil in a medium, nonstick skillet over medium-high heat.
  6. Add the fish and crisp the ham, 2 minutes on each side, then transfer to the oven and cook through, 8-10 minutes more.
  7. Douse with lemon juice and serve with the hash alongside.

Pork Parmesan Recipe

Pork Parmesan

Cooking: 10 minutes
Servings: 2

Ingredients:

  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon each salt and freshly ground black pepper
  • 1 tablespoon chopped fresh basil leaves
  • 2 leftover pork chops from Fried Pork Chops recipe
  • 2 hoagie rolls, toasted
  • 2 tablespoons grated Parmesan
  • 1/2 cup grated mozzarella

Procedure:

  1. Preheat the oven to 425 degrees F.
  2. Heat the olive oil, in a small saucepan over low heat and add the garlic, Italian seasoning and salt and pepper.
  3. Cook for 1 minute, then stir in the tomato sauce and bring to a simmer. Turn off the heat and stir in the basil.
  4. Remove the pork meat from the bone and slice into large strips.
  5. Spoon a layer of tomato sauce on each roll and top with sliced pork meat.
  6. Cover each with more tomato sauce, sprinkle evenly with Parmesan, then top with mozzarella.
  7. Put them on a sheet pan and broil until the cheese is bubbling and pork chop is heated through, about 3 to 4 minutes.
  8. Remove from the broiler, arrange on serving plates and serve.

Stir fry sliced pork with young ginger and spring onion Recipe

Stir fry sliced pork with young ginger and spring onion Recipe

Stir fry sliced pork with young ginger and spring onion

Ingredients:

  •  200g pork thinly sliced tenderloin
  • 2 tb chopped garlic
  • 2 tbsp vegetable/olive oil
  • 3 stalks spring onions/scallions, cut to 2-inch lengths
  • 1 tb Chinese cooking wine
  • 2 tb water
  • 50 gm young ginger thinly sliced

Marinade pork for 15 mins:

  • 1/2 tsp sesame oil
  • 1 bullion chicken stock mashed
  • ½ tb oysters sauce
  • 2 tb water
  • 1 ts corn flour
  • A pinch of white pepper

Procedure:

  1. Heat oil, fry ginger till fragrant. Then add garlic and stir fry till fragrant.
  2. Add pork slices, stir fry till half cooked and add spring onions (the white bottom thick portion) water and stir fry till pork is cooked.
  3. Add the rest of the spring onions and mix well.
  4. Lastly add Chinese white wine and when you smell the aroma of the wine, turn off the heat and the dish is ready to be served.

Fried Pork Chop with Tomatoes Recipe

Fried Pork Chop with Tomatoes

Ingredients:

  • 8 pork chops
  • 3/4 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1 cup bread crumbs
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 4 to 5 cups cooking oil ( olive oil)
  • 3-4 medium size tomato

Procedure:

  1. Combine salt, seasoned salt, garlic powder, and ground black pepper. Mix well and then rub all over the pork chop.Let it stay for 15 minutes.
  2. Pour the buttermilk over the pork chop. Let it stay for another 15 minutes.
  3. Heat oil in a deep cooking pot. Set the heat to around 350 degrees Fahrenheit.
  4. Dust flour all over the pork chop. shake of excess flour.
  5. Dip the dusted pork chops in beaten egg and then roll over the bread crumbs. Make sure that all sides of the pork are coated with crumbs.
  6. Deep fry for 12 to 15 minutes or until the outer part turns golden brown
  7. Arrange in a serving platter with the chopped tomatoes
  8. Share and enjoy!

Pork Pamplina Recipe

Pork Pamplina

Ingredients:

  • 2 lbs. pork pata, sliced
  • 2 pieces chorizo de bilbao
  • 2 cups beef or pork broth
  • 1 cup water
  • 1can (11 oz.) pork and beans
  • 1 medium yellow onion, chopped
  • 2 medium plum tomatoes, chopped
  • 1 head medium Napa cabbage, chopped
  • Salt and pepper to taste

Procedure:

  1. Combine the pork, pork and beans, onion, tomato, chorizo, and pork broth in a slow cooker. Slow cook in high mode for 5 hours. This will make the pork pata very tender and the soup more flavorful because of the flavors extracted from the ingredients.
  2. Once the pata becomes tender. Add water and Napa cabbage. Continue to slow cook for 1 to 1 1/2 hours.
  3. Add salt and pepper to taste. Stir.
  4. Transfer to a serving bowl. Serve.
  5. Share and enjoy!

Pork Afritada Recipe

Pork Afritada Recipe

Pork Afritada

Servings: 4

Ingredients

  • 1 1/2 lb. pork shoulders, cubed
  • 2 medium potatoes, peeled and cubed
  • 1/2 small red bell pepper, chopped
  • 1/2 small green bell pepper, chopped
  • 1/2 cup frozen green peas
  • 4 cups pork or beef broth
  • 1 (8 oz.) can tomato sauce
  • 1 small tomato, cubed
  • 1 small onion, chopped
  • 3 cloves garlic, crushed
  • 3 tablespoons cooking oil
  • Salt or patis and pepper to taste

Procedure:

  1. Heat oil in a casserole or deep cooking pot.
  2. Saute garlic,onion, and tomato until soft.
  3. Add-in the pork. Cook for 2 to 3 minutes or until light brown.
  4. Pour-in broth and tomato sauce. Bring to a boil. Simmer for 40 to 60 minutes.
  5. Stir-in the potatoes. Cook for 8 minutes.
  6. Add the bell peppers and green peas. Stir and cook for 2 to 3 minutes.
  7. Sprinkle salt and pepper to taste.
  8. Transfer to a serving plate. Serve with warm rice.
  9. Share and enjoy!

Pork Steak or Beef Steak Recipe

Beef Steak/Pork

Beef Steak or Pork Steak Recipes

Cooking : 20 minutes

Ingredients:

  • 3/4 kilo tender pork or beef steaks, sliced
  • 1 tablespoon kalamansi or lemon juice
  • 5 tablespoons soy sauce
  • 3 cloves of garlic
  • 1 small piece ginger, crushed
  • 1/2 teaspoon ground black pepper
  • 1/2 cup onions, sliced in rings
  • 4 tablespoons cooking oil

Procedure:

  1. Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
  2. In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
  3. Increase heat for a minute or two to brown steaks.
  4. Add the sliced onions and continue to cook for another minute.
  5. Serve on a platter including the oil and sauce.
  6. Best served with hot plain rice.

Native Adobo Baboy Recipe

Native Adobo Baboy  Recipe

Native Adobo Baboy

Filipino Native Recipe: pork adobo in salt or adobong baboy sa asin is a popular dish in Bicol Region. Normally the pork boiled with vinegar, garlic, laurel and salt until all the liquid is absorbed. Sometimes they called it white adobo or adobong puti.

Ingredients:

  • 1/2 kilo pork belly, pork rasher, cut into serving pieces
  • 1/2 cup white vinegar
  • 1 head garlic, crushed
  • 1 tsp. pepper corns
  • 3-5 pieces bay leaf
  • 3/4 tsp salt

1 teaspoon peppercorns(optional)
1 small-sized white onion, sliced(optional)
a pinch of chili flakes(optional)

Procedure:

  1. In a sauce pan place pork, pour 2 cups of water.
  2. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to simmer until all the liquid has evaporated and pork start to render fat.
  3. Now cook the pork on its own fat until brown on low heat turning occasionally to avoid burning the bottom. Best serve a day after with a lot of rice.

Bicol Express Pork and Chili Recipe

Bicol Express ( pork and chili)

Bicol Express ( pork and chili)

 

Bicol Express Pork and Chili Recipe

Bicol Express Pork and Chili

Serves: 5
Preparation time: 5mins
Cooking time: 15 Minutes

Bicol Express originated from Bicol which is a Southern Luzon province which is popular for its chillies and coconuts, the chillies grown here in are called “siling labuyo”  which on my own opinion is one of the hottest chilli I tasted and it’s definitely hotter than Jalapeno Pepper.

Ingredients:

  • 800g pork belly, diced (small)
  • 1/2 cup dried shrimps or 3 tbsp bagoong alamang (shrimp paste)
  • 6-10 finger chillies, julienned
  • 6 cloves garlic, minced
  • 1 red onion, chopped
  • 3 cups coconut milk
  • salt
  • freshly ground black pepper

Procedure:

  1. In a pan sauté garlic and onions.
  2. Add the pork belly stir fry for a couple of minutes.
  3. Add the 2 cups of coconut milk and dried shrimps then bring to a boil and simmer in medium heat for 20 minutes or until the coconut milk had reduced to a thick oily gravy.
  4. Add the chillies and add the second can of coconut milk and continue to simmer for 10 minutes.
  5. Add salt and pepper to taste.

Hot Tip: I prefer freshly extracted coconut milk rather than processed-canned coconut milk. If you want it to be super spicy-hot, add more red chilies.