Chargrill the shallots over a barbecue or gas burner for about 5 minutes, or until fragrant.
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.
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.
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.
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
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
Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
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.
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.
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
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.
Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.
1/2 cup crushed lime-flavored tortilla chips (about 1 1/2 ounces)
4 lime wedges
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.
Reduce heat to medium-low; simmer 5 minutes. Stir in 3 tablespoons cilantro and salt.
Divide soup evenly among 4 bowls; sprinkle evenly with remaining cilantro and crushed chips. Serve with lime wedges.
Make chicken broth by boiling the chicken, onions, garlic in a deep pan.
Season the dish with whole peppercorns and salt.
Remove scum when the water begins to boil.
When the chicken cooks, place the meats on a dry dish; and set the broth aside.
If using wings, remove the skin from the bones. Put the chicken bones back to the broth.
Cut the chicken breasts into smaller parts using your ladle. No need to cut them thinly with fork and knife.
Set aside the meats.
In a separate boiling pan, heat up the cooking oil.
When the oil is ready, fry a portion of the ginger strips.
When the ginger turns golden, remove from the pan and drain the oils. We’ll be using the crispy ginger for garnish.
Fry the rest of the ginger.
When the ginger turns golden, add the chicken.
Season the dish with fish sauce and ground peppers. Stir well.
When the chicken releases more juice, add in the onions. Stir well.
Add the uncooked rice. Grind the rice against the chicken so it will acquire more flavors.
Add a cup of the chicken broth into the dish. Stir well.
Cover the dish. Make sure that the heat is at medium.
When the rice absorbs the broth, add another cup. Do this until the rice cooks entirely.
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.
Season the dish with fish sauce and pepper.
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.
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.
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).
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
Soak chopped santol in salted water for at least 30 minutes; drain and squeeze dry.
Heat oil and saute garlic and onion until limp.
Stir in Alamang, Pork and shrimp broth cubes. Cook for 3 minutes until pork and alamang changes color.
Add santol and cook for 5 minutes.
Pour coconut milk. Simmer over low heat for 15 minutes or until almost dry.
Pour coconut cream and chill; continue cooking until santol is soft.
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
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
In a casserole, saute’ garlic, ginger and onions then add the pork.
Mix in the gabi leaves.
Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.
Add red hot chilies, bagoong, salt and MSG and simmer for another 5 minutes.
Add the coconut cream and continue to simmer until oil comes out of the cream.
Serve hot with plain white rice.
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 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.
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)
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.
Remove the pork from the pot then let it cool.
Chop the pig ears and pork belly into fine pieces
Put-in the salt, last half of msg, knorr seasonings, onion, green chili finger, calamansi extract mix well the ingredients.
In a pan, melt the butter then add the mixture. Stir fry for about 3-5 minutes.
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
1 pork loin crown roast (5 to 6 pounds, about 10 ribs)
1/2 teaspoon seasoned salt
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
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.
Meanwhile, saute mushrooms and celery in butter until tender.
Stir in the bread cubes, salt and pepper. Spoon into the center of the roast. Brush sides of roast with preserves.
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.
If desired, thread cranberries on a 20-in. piece of thin string or thread.
Transfer roast to a serving platter. Loop the cranberry string in and out of the rib ends.
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
4 pieces thick cod or other sustainable white fish (8 ounces each)
Salt and pepper
Paprika or smoked paprika
Parsley and thyme, minced
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
Pre-heat the oven to 350°F.
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.
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.
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.
Meanwhile, heat the remaining tablespoon of oil in a medium, nonstick skillet over medium-high heat.
Add the fish and crisp the ham, 2 minutes on each side, then transfer to the oven and cook through, 8-10 minutes more.
Douse with lemon juice and serve with the hash alongside.
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.
Once the pata becomes tender. Add water and Napa cabbage. Continue to slow cook for 1 to 1 1/2 hours.
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.
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)
In a sauce pan place pork, pour 2 cups of water.
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.
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 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.
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
freshly ground black pepper
In a pan sauté garlic and onions.
Add the pork belly stir fry for a couple of minutes.
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.
Add the chillies and add the second can of coconut milk and continue to simmer for 10 minutes.
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.