Dinuguan (Pork Blood Stew)

DINUGUAN

Dinuguan

DINUGUAN- This is also known as “Blood Stew” or Pork Blood Stew. It is a dish that is mainly comprised of pork stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar. Even though some Southeast Asian and European countries have their own pork blood dishes, Dinuguan is considered unique due to the use   vinegar and long green pepper.

NUMBER OF SERVINGS: 3-5

DINUGUAN INGREDIENTS:

• 500 grams pork belly, cut into cubes
• 1 cup vinegar
• 3 pcs long green pepper
• 1 medium sized onion, chopped finely
• 4 cloves garlic, minced
• 1 tablespoon cooking oil
• 1 cup water
• 2 cups pork blood
• 1 teaspoon salt (just add to your taste preference)
• 1/4 teaspoon msg
• 1/4 teaspoon black ground pepper
• 3 pieces bay leaf

COOKING PROCEDURES:

1. Sauté the garlic and onion in a cooking pot.

2. Add the pork belly, salt, msg, black ground pepper and stir fry for about 10 minutes under medium heat.

3. Followed by a cup of water.

4. Simmer for 10 minutes or until the water is almost gone to tenderize the meat.

5. Add the pork blood, vinegar, chili finger and mix well. Let this simmer for 10-15 minutes or until sauce is dry.

6. Serve hot. Enjoy your meal!

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Pork Adobo

Pork Adobo

PORK ADOBO- is pork dish cooked in soy sauce, vinegar, garlic and other spices. This is considered by many as the Philippine’s national dish because of its popularity, ease in preparation, and long storage life.

It is very common to find Adobo dish at Filipino gatherings. Adobo is also a common menu item at     Filipino restaurants.

NUMBER OF SERVINGS: 3-5

PORK ADOBO INGREDIENTS:

• 500 grams pork belly
• 5 cloves garlic, minced or crushed
• 1 small onion chopped
• 5 pieces dried bay leaves
• 1 tablespoon brown sugar
• 1/4 cup vinegar
• 1/4 cup soy sauce
• 1/2 teaspoon black ground pepper
• 2 cups water
• salt to taste
• 1/4 teaspoon msg (optional)

COOKING PROCEDURES:

1. Combine the pork belly and all other ingredients(garlic, onion, soy sauce, msg pepper, bayleaf, sugar, vinegar and water in a pressure cooker.
2. Pressure cooker for atleast 30-45 minutes.
3. Serve hot. Share and enjoy!

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PAKSIW NA BANGUS

PAKSIW NA BANGUS

PAKSIW NA BANGUS:Paksiw na Bangus Recipe also known as Milkfish Stewed in Vinegar is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines.

Milkfish, is the national fish of the Philippines, there are countless ways to cook the bangus just get your imagination and resourcefulness working and you will discover a new original bangus dish. In Pangasinan they even have a Dagupan Bangus Festival held every year.

In cooking Paksiw you can also use other fish like tuna, Tilapia, or Galunggong if Bangus is not available. Enjoy this Paksiw na Bangus Recipe from Pinoy Recipe.

NUMBER OF SERVINGS: 3-5

PAKSIW NA BANGUS INGREDIENTS:

• 1 Big Bangus ( Milkfish ), scaled, cleaned, cut into 3-4 slices
• 1 head garlic, chopped
• 1 small onion, chopped
• 1 thumb-sized ginger, chopped
• 2 pieces finger chilies (siling haba)
• 1 piece small, round eggplant, quartered
• 1 piece small ampalaya chopped
• 1 cup vinegar
• 1/2 cup water
• 1/4 teaspoon msg
• 1/2 teaspoon peppercorns
• 1 teaspoon salt
• 1 tablespoon oil

COOKING PROCEDURES:

1. Clean the bangus by removing the scales. Rinse and cut crosswise into 3 steak pieces. Pat dry.
2. Arrange the fish, eggplant, bittermelon, onion, garlic and ginger, green chillies in a cooking pot.
3. Add salt, msg, pepper. Pour the water, vinegar and oil into the pot and bring to a boil. Simmer for 20 minutes.

- See more at: http://www.pinoychow.com/paksiw-na-bangus/#sthash.knhyQz0f.dpuf

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PORK ASADO

PORK ASADO

Pork Asado

PORK ASADO- is a sweet dish made out of marinated pork and it is originally a Chinese recipe that has its own Filipino version.

Unlike Chicken Asado, which is its name counterpart, Pork Asado has contrasting ingredients and method of preparation.

NUMBER OF SERVINGS: 3-5

PORK ASADO INGREDIENTS:

• 700 grams pork
• 1 tablespoon soy sauce
• 1/3 cup brown sugar
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon msg or vetsin (optional)
• 1/2 teaspoon black ground pepper
• 1/4 teaspoon oregano powder
• 1/2 teaspoon paprika powder
• 2 pieces bay leaf
• 2 cups pineapple juice
• 30 grams butter

COOKING PROCEDURES:

1. Combine soy sauce, salt, msg, garlic, black ground pepper, oregano powder, paprika powder, brown sugar and pineapple juice then mix well.

2. Marinade the pork in the combined mixture.( for better taste and result marinade for at least 1 hour)

3. Heat a cooking pot then put-in the butter, allow to melt then fry the pork both side until it brown.

4. Add the marinade. Simmer for about 40 minutes or until sauce is thicken.

5. Turn off the heat and transfer to a serving plate and top with the thick sauce then serve. 

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PORK SINIGANG

PORK SINIGANG

Pork Sinigang

PORK SINIGANG –  is one of the most popular native dish in the Philippines. This particular soup dish uses pork (pork neck bone, chopped spare ribs, chopped baby back ribs, and pork belly) as the main ingredient though beef, shrimp, fish, and even chicken can be used. The most common used as souring agent is the tamarind fruit. Vegetables such as string beans, radish, taro, eggplant can be added to this dish.

NUMBER OF SERVINGS: 2-4

SOUR PORK SOUP INGREDIENTS:

• 1/2 kilo pork belly (or buto-buto,pork neck bone, chopped spare ribs, chopped baby back ribs)
• 1 swamp cabbage (or kang-kong)
• 1  tablespoon fish sauce
• 1 bunch string beans (sitaw), cut in 2 inch length
• 3 pieces small sized tomato, quartered
• 1 onion chopped
• 1/4 teaspoon msg
• 1/4 teaspoon peppercorn
• 1/2 tablespoon salt
• 2 tablespoon tamarind powder
• 5 cups of water
• 1 Small radish cut diagonally
• 4 pieces. okra cut in two parts
• 1 eggplant cut diagonally
• 1  pieces taro (gabi), quartered
• 1 pork broth cube
• 3 pieces. chili finger

PROCEDURES:

1. In a casserole put water, add the pork meat, tomatoes, fish sauce, salt, msg, pepper corn, pork broth cubes, onions and taro,  bring to boil(high heat) for 30-45 minutes or until pork is tender.

2. Add the tamarind powder, chili finger then add the string beans, radish, eggplant, okra.

3. Simmer for 3 minutes until vegetables partly cooked.

4. Add the swamp cabbage then boiled.

5. Serve hot. 

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Sweet & Sour Meatballs

Sweet & Sour Meatballs

SWEET AND SOUR MEATBALL- this is a meatball dish with sweet and sour sauce. This recipe is a classic simply because it’s so delicious.There are several ways to make the sweet and sour sauce; one example is the recipe that we have for the Sweet and Sour Tilapia while another is the basic Sweet and Sour Sauce recipe that we used for Sweet and Sour Pork –this recipe is entirely different from the rest.

NUMBER OF SERVINGS: 5-6

SWEET AND SOUR MEATBALL INGREDIENTS:

• 300g ground pork meat
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 piece raw egg
• 1 medium onion, minced
• 4 cloves garlic, minced
• 1 tablespoon cornstarch
• 1 small carrots, minced
• 1 cup cooking oil for frying

Sauce:

• 4 cloves garlic, minced
• 1 cup tomato sauce
• 1/2 cup water
• 1 small bell pepper chopped
• 1 medium sized onion, chopped
• 3 tablespoon brown sugar
• 1/2 cup carrot, sliced
• 1/2 cup onion leaks
• 1 pork broth cube
• 1/2 tablespoon soy sauce

COOKING PROCEDURES:

1. In a large mixing bowl, combine ground pork,  salt, minced garlic, ground black pepper,  carrots,  minced onion, flour, egg and cornstarch. Mix thoroughly.
2. Scoop about 1 to 2 tablespoons of mixture and form into a ball shaped figure. Set aside.
3. Heat a frying pan then pour-in 1 cup of cooking oil.
4. When the oil is hot enough, pan-fry the ball-shaped mixture until the outer side turns brown.
5. Once done, turn off the heat and transfer the fried meatballs on a plate or bowl. Set aside.

Sauce:

1. Heat a separate frying pant then pour-in atleast 2 tablespoon oil.
2. When the oil is hot enough, sauté the garlic.
3. Add the quartered onion, sliced carrot, bell peppers, pork broth cube, black ground pepper soy sauce and  then stir.
4. Put-in the  tomato sauce, brown sugar, and water then stir. Let it boil until sauce is thicken.
5. Add the pan-fried meatballs into the sauce. Add onion leaks then turn off the heat.

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Beef Adobo in Coconut Milk

Beef Adobo in Coconut Milk

BEEF ADOBO SA GATA- is just another original Pinoy rendition of beef adobo. In this edition adobo is combined with the all-time favorite Filipino ingredient “gata” or coconut milk mix with vegetables such as potato, carrots and bell pepper.

NUMBER OF SERVINGS: 3-4

BEEF ADOBO SA GATA INGREDIENTS:

• 700 grams stewing beef chunks, cubed
• 3 cups of water
• 4 cloves garlic, peeled and minced
• 2 tablespoons soy sauce
• 3 bay leaves
• 1/2 teaspoon black ground pepper
• 3 tablespoons cooking oil
• 1/2 teaspoon salt
• 1 can coconut milk
• 1 medium potato, cut into big cubes
• 1 medium carrots sliced
• 1 green bell pepper
• 1/8  teaspoon msg

PROCEDURES:

1. In a pressure cooker, heat oil then saute garlic until light brown, onions , add beef (stir fry), add  salt, msg, black ground pepper, bay leaf and  soy sauce then mix well.

2. Put-in water, pressure cook for atleast 30 to 45 minutes or until beef is tender.

3. After beef is tender, add coconut milk, potato, carrots, green bell pepper.

4. Simmer for another 10 to 15 minutes or until sauce is thickened.

5. Remove from heat, then transfer to a serving plate.

6. Ready to serve and enjoy.

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Pork Embutido

Pork Embutido

PORK EMBUTIDO- It’s a kind Filipino meatloaf wrapped in an aluminum foil and steamed. There are so many ingredients needed and preparation time to make this recipe, but once it is prepared and cooked it can be stored and freeze.

NUMBER OF SERVING: 5-10

PORK EMBUTIDO INGREDIENTS:

• 500 grams ground pork
• 2 raw eggs beaten
• 1 onion chopped finely
• 1/2 cup raisin
• 5 pieces whole hotdog
• 1 cup grated cheese
• 2 hard boiled eggs quartered
• 1 cup grated carrots
• 3 tablespoon bread crumbs
• 1 1/2 tablespoon salt
• 1 tablespoon soysauce
• 1/2 teaspoon black ground pepper
• 1/4 teaspoon msg
• 1/2 cup condensed milk
• 1 head garlic chopped finely
• 1/2 cup green peas
• 1 medium bell pepper chopped finely
• 1 cup flour
• 1/2 cup cornstarch
• 1/2 cup butter
• 1/2 cup pineapple tidbits

COOKING PROCEDURES:

1. In a large bowl, combined all the ingredients except for the hard boiled eggs and hotdog.

2. Mix well, until blended.

3. Spread half of the mixture in an aluminum foil. (enough to make one roll)

4. Arrange the hotdog and hard boiled eggs on top.

5. Roll the mixture

6. Roll tightly and wrap in aluminum foil, seal both ends. Repeat with the remaining pork mixture. This can make 5 roll depending on how big /small you want it.

7. Place the roll in a steamer for one hour. Chill.

8. Remove from wrapping before serving. (You can also fried if you want)

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Lechon Kawali

Lechon Kawali

LECHON KAWALI- is a pan-roasted pork dish popular in the Philippines. Usually accompanied by sarsa ni mang tomas, ketchup, or soy sauce with calamansi. Lechon kawali is cooked by boiling then later deep frying a portion of the pig.

NUMBER OF SERVINGS: 2-3

LECHON KAWALI INGREDIENTS:

• 700 grams of pork, preferably the belly or bacon cut
• 2 tablespoon of salt
• 1/4 black ground pepper
• 5 cups of water for boiling
• 1/2 liter of cooking oil for frying
• 2 pieces of bay leaf
• 1/8 teaspoon msg
• 1 small onion chopped
• 4 cloves garlic

PROCEDURES:

1. Use a deep pot to boil your pork meat. Put-in salt, msg, garlic, onion, black ground pepper and bay leaf.

2. Cook or boil the pork for 30-45 minutes. Ideally until the pork is fork-soft but not falling apart.

3. Remove from the pot, set aside the pork (air-dry for about a minute if desire).

4. Prepare your deep pot for frying. Heat the oil until just before it starts to smoke.

5. Gently place pork into the hot oil and fry until golden brown on the outside( Please be careful of oil spatters). Fry for 5-10 minutes (under medium heat).

6. Flip the meat to cook the opposite side for another 5-10 minutes.

7. Remove the meat from the pot, let it cool down a little then slice according to desired portion. Serve hot with gravy sauce mang tomas, ketchup or soysauce with calamansi. Share and Enjoy!

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Arrozcaldo

Arrozcaldo

ARROZ CALDO-is a type of congee. It has been a favorite Filipino snack and is best eaten with tokwat baboy and boiled. You might be familiar with lugaw and goto.

These congee closely similar to one another, but the distinguishing ingredient of arroz caldo is the use of chicken, while goto usually requires the use of tripe, beef, and innards. Lugaw, on the other hand, is as plain as it can get.This is often thought to be a Spanish dish because of its name.

This dish is actually a Chinese Congee that was adapted to the tastes of the Spanish colonial settlers who patronized Chinese restaurants in the Philippines.

NUMBER OF SERVINGS: 3-5

ARROZ CALDO INGREDIENTS:’

• 300 Grams chicken (any parts), cut into serving pieces
• 2 tablespoon cooking oil
• 1 head garlic minced
• 2 knobs ginger, julienned
• 1 medium onion, minced
• 1/2 teaspoon ground black pepper
• 1 cup uncooked malagkit rice
• 10 cups of water
• 1 tablespoon salt
• 1/4 teaspoon msg (optional)
• 1 piece chicken cube
• 3 tablespoon safflower(kasubha)
• 2 stalks onions leaks chopped (for topping)
• 2 boiled eggs (for toppings)
• calamansi

COOKING PROCEDURES:

1. In a cokking pot, heat the cooking oil then saute the garlic, onion, and ginger
2. Put-in the chicken, salt, msg, black ground pepper, chicken cube and cook until outer layer color turns golden brown
3. Add the uncooked malagkit rice then mix.
4. Pour-in the water and bring to a boil.
5. Stir constantly and simmer until the rice is fully cooked (about 30 to 40 minutes) under medium heat.
6. Add the safflower for additional color and aroma. Simmer for another 5 minutes
7. Serve with hard boiled egg on the top, toasted garlic, onion leaks and calamansi. Share and Enjoy! 

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