Pork Recipe

[1]
Baked Pork Chops with Italian Seasoning

Ingredients
2 lbs pork chops (about 3 to 4 pieces)
2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Italian seasoning

Cooking Procedure

1. Rub salt and pepper on the pork chops.You need to sprinkle salt and pepper on one side of the pork chop
then rub it on the whole surface. Make sure to distribute the salt and pepper evenly on the side where you
are rubbing. After completely rubbing the first side, flip the pork chop over then do the same process on the
other side.
2. Sprinkle the Italian seasoning and let stand for 30 minutes. Sprinkle or dash the Italian seasoning on top of
the pork chops; makes sure to cover both sides. Set the pork chops aside for at least 30 minutes so that the
seasonings can penetrate to the meat. This adds m
3. ore flavor and aroma.
4. Preheat oven to 450 degrees Fahrenheit for 10 minutes. Similar to what we do in baking breads, the oven
needs to be preheated at least 10 minutes before baking. This ensures that the oven is hot enough before the
meat is placed. In addition, this also assures us that the meat is properly cooked based on the baking time
indicated. You see, there is a big possibility of having the meat undercooked if the timer is started while the
desired oven temperature has not been reached yet.
5. Place the pork chops in a roasting pan with rack and bake for 45 minutes. Putting the meat in a roasting pan
with rack while baking is highly recommended. The rack plays an important role in preserving the inner
juices of the meat because heat is transferred through convection (placing the meat on a flat metal tray can
possibly burn the meat and release its juices).This also allows excess fats to drip in the roasting pan leaving
you a healthier meal. You might need to flip the meat in the middle of the process so that both sides are
consistent.
6. Remove from the oven and transfer to a serving plate.
7. Serve hot with your favorite sauce on the side. Share and enjoy!

Number of servings (yield): 6
[2]

Liempo Estofado Recipe

Ingredients

2 lbs. pork belly, sliced
4 pieces ripe saba banana, peeled and sliced
2 medium carrots, sliced
1 tablespoon dark brown sugar
cup soy sauce
3 pieces dried bay leaves
cup red wine vinegar or cane vinegar
teaspoon ground black pepper
1 cups water
2 tablespoons cooking oil
Salt to taste

Instructions

1. Heat the cooking oil in a cooking pot.
2. Saut the garlic.
3. Add the pork and cook for 2 minutes.
4. Pour-in the soy sauce and water. Add the bay leaves and ground black pepper. Let boil and then simmer
for 30 minutes.
5. Add the vinegar and sugar. Cook for 15 minutes. Note: add water if needed
6. Put-in the banana and carrots. Cook for 10 minutes.
7. Add salt to taste.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!
[3]

Tasty Pork Afritada Recipe

Ingredients

2 lbs. pork shoulder, cut into cubes
1 large yellow onion, minced
4 cloves garlic, minced
6 pieces hotdogs or wieners, sliced diagonally
1 (16 oz.) can tomato sauce
1 1/2 cups frozen green peas
4 pieces potatoes, cleaned and quartered
2 teaspoons granulated white sugar
2 to 3 cups beef broth
Salt and ground black pepper to taste

Cooking Procedure

1. Heat the cooking oil in a cooking pot or deep pan.
2. Saute the garlic and onion when the oil becomes hot.
3. Once the onion is soft, add the pork and cook until light brown (around 3 to 5 minutes).
4. Pour-in the tomato sauce and beef broth. Stir. Let boil. Cover and simmer for 45 to 60 minutes or until
the pork becomes tender.
5. Add the hotdogs and potatoes. Cook for 8 minutes.
6. Add the green peas, sugar, salt, and pepper. Stir and cook for 3 minutes.
8. Share and enjoy!

[4]

Menudo with Raisins and Green Peas

Ingredients

2 lbs. pork, cubed
1/4 lb. pigs liver, cubed
4 hotdogs, sliced diagonally
2 medium baking potatoes, peeled and
cubed
2 medium carrots, peeled and cubed
1 medium yellow onion, chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1/2 cup raisins
3/4 cups frozen green peas
15 oz. tomato sauce
16 ounces beef broth or 2 cups beef stock
Salt and pepper to taste

Cooking Procedure

1. Heat the cooking oil in a wide cooking pot.
2. Saute the hotdogs for 1 minute. Transfer the hotdogs in a plate while leaving the remaining cooking oil.
3. On the same cooking pot, add-in the ginger. Saute for 30 seconds to a minute.
4. Put-in the liver. Continue to saute for 2 minutes. Transfer to a plate while leaving the remaining cooking
oil in the cooking pot. Set the liver aside.
5. On the same cooking pot with remaining cooking oil, saute the onion and garlic until the onion becomes
soft. Note: you can add more oil if there isnt enough left.
6. Add-in the pork. Continue to cook until light brown.
7. Add the raisins, pour-in the tomato sauce and beef broth. Bring to a boil.
8. Add the dried bay leaves and simmer for 45 to 60 minutes or until the pork becomes tender.
9. Put-in the sauteed liver and hotdog. Stir.
10. Add the carrots and potatoes. Cover and cook for 8 minutes.
11. Put-in the green peas. Stir.
12. Add salt and pepper to taste.
13. Transfer to a serving plate. Serve.
14. Share and enjoy!

[5]

Apple Pot Roast

Ingredients

3 lbs. Pork shoulder roast
1 1/2 teaspoon fresh thyme, chopped
1 1/2 teaspoon fresh rosemary, chopped
4 apples, cored and chopped
2 medium yellow onions, chopped
3 1/2 to 4 cups apple juice
1 cup beef broth

Cooking Procedure

1. Rub salt and pepper all over the pork roast. Let is stay for 20 minutes.
2. Heat the cooking oil in a Dutch oven or oven safe cooking pot.
3. Once the oil becomes hot, sear the pork until the color of all the sides turns light to medium brown.
4. Pour-in apple juice and beef broth. Let boil.
5. Meanwhile, preheat oven to 310 degrees Fahrenheit.
6. Add the onion, chopped apples, thyme, and rosemary to the pork roast. Cover and cook for 5 minutes.
7. Turn off the stove top heat. Place the dutch oven inside the conventional oven. Roast for 150 to 180
minutes.
8. Remove the roast from the Dutch oven and arrange in a serving plate. Strain the remaining sauce and
thicken by cooking it further until the liquid evaporates and the desired thickness is achieved. Add salt and
pepper to taste.
9. Pour the sauce over the pot roast.
10. Serve. Share and enjoy!

[6]

Higadillo Recipe

Ingredients

1 1/2 lbs. pork, sliced into strips
1 medium red onion, minced
1 teaspoon minced ginger
1 lb cow or pig liver, sliced into strips
3 tablespoons white or cane vinegar
1 cup lechon sauce
3 teaspoons sugar
1 tablespoon soy sauce
3/4 cup water

Cooking Procedure

1. Heat the oil in a pan.
2. Saute the garlic, ginger, and onion until the onion becomes soft.
3. Add the pork strips. Cook for 3 minutes.
4. Put-in the liver. Cook for 3 minutes.
5. Add the soy sauce, lechon sauce, and water. Stir and let boil. Cover and simmer for 30 minutes. Note: add
water as necessary.
6. Pour-in the vinegar. Allow to reboil.
7. Add the sugar, salt, and pepper. Stir and cook for 3 to 5 minutes uncovered.
8. Transfer to a serving bowl.


[7]

Pork Kaldereta Recipe

Ingredients

2 lbs. Pork, cubed
1 (15 oz.) can tomato sauce
cup green olives
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
2 medium baking potatoes, cut into large cubes
2 medium carrots, sliced diagonally
1 medium yellow onion, sliced
32 oz. beef broth
cup liver spread

Cooking Procedure

1. Heat the oil in a cooking pot.
2. Once the oil is hot, saute the garlic and onion.
3. Add the pork. Stir and cook for for 5 minutes or until the color turns light to medium brown.
4. Pour-in the tomato sauce and beef broth. Let boil. Cover and simmer for 60 minutes.
5. Add the liver spread. Stir and cook for 3 minutes.
6. Put-in the carrots and potatoes. Cover and cook for 8 to 10 minutes.
7. Add the olives and bell peppers. Cook covered for 8 minutes.
9. Turn-off the heat. Transfer to a serving plate.


[8]

Slow Cooked Pork Chop with Mushroom Gravy recipe

Ingredients

2 lbs. pork chops
2 cups white mushrooms, sliced
1 piece beef cube
1 cup water
1 tablespoon cornstarch diluted in 1/4 cup water
1 teaspoon salt
1/2 teaspoon ground black pepper

Cooking Procedure

1. Combine pork chops, mushrooms, water, beef cube, salt, and pepper in a slow cooker.
2. Slow cook on high setting for 3 to 4 hours.
3. Remove the pork chops and arrange in individual plates. Leave the sauce in the slow cooker.
4. Meanwhile, pour-in the water with cornstarch on the remaining sauce. Stir. Note: add water if
needed.
5. Pour-in the mushroom gravy (sauce) over the pork chops.
6. Serve with brown rice. Share and enjoy!


[9]

Pata Tim

Ingredients:

1 kilo pork pata (pork leg)
1 bunch bokchoy
3 Tbsp. soy sauce
1/4 cup oyster sauce
1 cup pineapple juice
1 whole star anise or sanke
6 cloves garlic, crushed
1 stick cinnamon bark
2 Tbsp. sugar
2 Tbsp. cornstarch
salt or patis (fish sauce)
50 grams Shitake mushrooms (optional)

How to cook Pata Tim:

When buying the pork leg, it is easier to prepare if you will ask the meat vendor to chop it for you about
1-1/2 inch thick.
Wash the pork pata in running water and soak in water for at least half an hour to remove the all the
blood and to lessen the odor.
Drain and put in a pot and fill with water just enough to cover the pork. Let boil until the scum floats
then drain again and rinse to remove the remaining scum.
Fill with water again just like what you did before and add in soy sauce, pineapple juice, garlic, star
anise and cinnamon bark.
Let boil and simmer for about an hour to 1-1/2 hour. Add more water if necessarily.
Then add sugar and oyster sauce. Boil again for 30 minutes or until the pork is tender.
Add in the mushroom and continue cooking until the skin is soft and with a gelatin texture and the liquid
is reduced to half.
Mix cornstarch with 3 Tbsp water and pour in to thicken the sauce. Season with salt or fish sauce to
taste.
In the meantime, wash and trim the bok choy. Blanch in a saucepan with boiling water for 2 minutes.
Then mix the bok choy with the pata tim and serve hot.
You can make it more presentable by doing this: upon serving the pata tim, arrange a bed of blanched
bok choy on a platter. Then put the pork leg pieces and mushrooms on the bok choy and pour over the
sauce on the pata tim.

[10]

Pork Hamonado Recipe

Ingredients

2 lbs pork butt or loin (about 1 kilo)
2 cups pineapple juice
2 cups pineapple chunks
3 tbsp soy sauce
5 tbsp brown sugar
3 tbsp. cooking oil

Instructions

1. Mix the pineapple juice, sugar, and soy sauce in a large bowl
2. Marinate pork with the pineapple juice, sugar, and soy sauce mixture for about 1 to 3 hours
3. Remove the pork from the marinade and set the remaining mixture aside
4. Heat the oil in a pan and fry the marinated pork until the meat turns light brown (approximately 3 to 5
minutes)
5. Pour in the remaining marinade mixture together with the pineapple chunks and simmer for 10 to 15
minutes
6. Add salt and pepper to taste
7. Serve Hot. Enjoy!

[11]

Pata Hamonado Recipe

Ingredients

2 lbs. ham hock (pata), sliced or whole
3 cups pineapple juice
1 medium yellow onion, diced
1 teaspoon minced garlic
3 tablespoons soy sauce
3 tablespoons brown sugar
2 cups water
1 teaspoon salt
1 teaspoon whole pepper corn

Cooking Procedure

1. Heat oil in a deep cooking pot
2. Saut the garlic and onion
3. Add the whole peppercorn. Stir.
4. Put-in the pork hock. Cook all the sides for 5 minutes.
5. Pour-in pineapple juice and water. Let boil.
6. Add the soy sauce and bay leaves. Cover and simmer for 60 to 90 minutes. Add water, if needed.
7. Put-in the brown sugar. Stir.
8. Add salt and then let the liquid evaporate until the sauce is thick enough.


[12]

Rosemary Garlic Pork Tenderloin

Ingredients

3 to 4 lbs. pork tenderloin
5 sprigs rosemary, minced
1 1/2 tablespoons minced garlic
1 1/2 teaspoons salt
1/4 cup extra virgin olive oil

Cooking Procedure

1. Combine the garlic and rosemary. Using a mortar and pestle, grind the ingredients until a paste-
like consistency is achieved.
2. Combine the garlic-rosemary mixture with olive oil, salt, and pepper. Mix well.
3. Rub the mixture all over the pork tenderloin. Let it stand for 30 minutes to 1 hour.
4. Grill the pork tenderloin for about 5 to 7 minutes per quarter of a side. This means that we will
rotate the meat 4 times.
5. Let the meat rest for 10 minutes. Slice.
6. Transfer to a serving plate.


[13]

Pata Pochero Recipe

Ingredients

3 lbs. Pigs leg (pata), cut in 2 inches length
1 bunch bok choy
3 pieces ripe saba banana, sliced
2 medium potatoes, cubed
1 cup cubed calabaza squash (kalabasa)
1/2 cup tomato sauce
6 to 8 cups water
1 piece beef broth or 2 teaspoons beef powder
1 teaspoon minced garlic
1 small onion, minced
2 tablespoons fish sauce
Ground black pepper to taste

Cooking Procedure

1. Heat the cooking oil in a cooking pot.
2. Saute the garlic and onion.
3. Add the pata and cook for 3 to 5 minutes or until all sides are light to medium brown.
4. Pour-in the fish sauce, tomato sauce, and water. Add the beef cube (or powder). Let boil.
5. Cover and then simmer for 50 to 70 minutes.
6. Add the potato, banana, and calabaza squash. Cook for 5 to 7 minutes.
7. Put-in the bok choy (or pechay) and then sprinkle some ground black pepper. Cover.
8. Turn the heat off. Let the cover stay for 5 minutes until the residual heat cooks the bok choy.


[14]

Pata Kare-kare Recipe

Ingredients

2 lbs. Pork shank (pata), cut into 2 inch thick
pieces
1 1/2 cups crushed peanuts
1/2 cup peanut butter
2 medium Chinese eggplant, sliced
2 tablespoons fish sauce
1 bunch bok choy, cleaned
1 1/2 cups string beans, cut in 3 inches
length
1 medium onion, diced
1 tablespoon annatto powder
2 cups water or beef broth
salt
1/4 cup shrimp paste (bagoong)

Cooking Procedure

1. Pour 2 quarts of water in a cooking pot. Let boil.
2. Add about 3 teaspoons of salt, and the put in the pork shank. Simmer for 1 hour.
3. Remove the pork from the cooking pot. Set aside.
4. In a clean cooking pot, heat oil. Saute the garlic and onion.
5. Add the ground black pepper. Stir. Add the pork. Cook for 2 minutes.
6. Put-in the fish sauce, crushed peanut, peanut butter, and annato powder. Stir.
7. Pour-in the beef broth (or water). Bring to a boil.
8. Simmer for 20 to 30 minutes while stirring once in a while. Add water as necessary.
9. When the texture thickens, add the eggplant. Cook for 5 minutes.
10. Put-in the string beans. Cook for 3 minutes.
11. Add the bok choy. Cover and then turn the heat off. Let the veggies cook using the residual heat for 5 to 7
minutes (do not remove the cover).
12. Transfer to a serving bowl. Serve with shrimp paste.


[15]

Baked Pork Tenderloin with Peaches

Ingredients

3 lbs. pork tenderloin (whole)
2 teaspoons salt
2 teaspoon dried thyme
2 teaspoon dried oregano
3 tablespoons olive oil
1 can (14 oz.) sliced peaches, drained
1 teaspoon cinnamon powder
A dash of nutmeg
3/4 cup dry white wine

Cooking Procedure

1. Preheat oven to 520 degrees Fahrenheit
2. Combine salt, pepper, thyme, and oregano. Mix well.
3. Rub the mixture on the pork tenderloin.
4. Heat olive oil in a pan and then pan-fry the pork tenderloin for about 5 minutes or until all the
sides are brown.
5. Arrange the pan-fried pork tenderloin in an oven rack. Bake for 18 minutes. Note: Let the
tenderloin cook using the ovens residual heat. Do not open the oven door until after 1 hour of
turning the oven off.
6. Meanwhile, make the delicious peaches by placing the white wine in a sauce pan. Let it boil.
7. Add-in the peaches. Cook for 1 minute.
8. Put-in the cinnamon powder, nutmeg, and brown sugar. Stir and then cook some more until the
liquid evaporates.
9. After one hour of having the tenderloin in the oven. Arrange the sliced pork and peaches in a
serving plate.


[16]

Pork with Zuchini in Oyster Sauce Recipe

Ingredients

1 lb. pork, slice into thin pieces
2 tablespoons oyster sauce
1 medium zucchini, halved lengthwise and then sliced
1/4 cup AP flour
1/2 cup beef broth

Cooking Procedure

1. Sprinkle some salt and pepper on the pork slices. Let stand for 10 minutes.
2. Heat the cooking oil in a pan.
3. Dredge the pork slices in flour.
4. Pan-Fry the pork for 1 minute per side.
5. Add oyster sauce, soy sauce, and beef broth. Stir and then cook covered for 5 to 10 minutes (add
water as necessary).
6. Put-in the zucchini, salt, and pepper. Stir, and then cook for 5 minutes until most of the liquid
evaporates.


[17]

Spicy Pork Adobo Recipe

Ingredients

1 lb. pork butt, diced
1/4 cup light soy sauce
1 1/2 teaspoons whole peppercorn
3 tablespoons white vinegar
6 pieces dry red chili
1 cup water
Salt to taste

Cooking Procedure

2. Brown the garlic.
3. Add-in the pork and then cook for 3 to 5 minutes or until light brown.
4. Pour-in soy sauce, oyster sauce, and water. Stir and then let boil.
5. Add the dry red chili, whole peppercorn, and bay leaves. Cover and the simmer for 40 to 45
minutes
6. Pour-in vinegar and allow to re-boil
7. Add sugar and salt. Stir and then cook for 3 minutes.


[18]

Pineapple and Soy Sauce Pork Pot Roast Recipe

Ingredients

1 to 1 1/2 lbs. pork (shank portion)
1 (15 oz.) can crushed pineapple
1/2 cup soy sauce
1 medium yellow onion, chopped
1 1/2 teaspoons salt
2 teaspoons fresh rosemary
2 to 3 cups water

Cooking Procedure

1. Heat the cooking oil in a Dutch oven.
2. Saute the onion until it becomes soft.
3. Put-in the pork and cook until all the sides turns light brown (you will need to turn the pork until
all sides are done).
4. put-in crushed pineapple, soy sauce, sugar, salt, pepper, rosemary, and water. Let boil and then
simmer for 45 minutes.
5. Preheat oven to 400 degrees Fahrenheit.
6. Put the Dutch oven inside the oven and then roast for 35 to 40 minutes (you can add more water
if the liquid is not enough).
7. Remove from the oven and then transfer to a serving plate.
8. Serve with rice. share and enjoy!


[19]

Lechon Sisig Recipe

Ingredients

1 lb. Lechon (roasted pork), minced
1 large yellow onion
1/2 tablespoon soy sauce
1 teaspoon salt
2 pieces lime or calamansi
4 tablespoons light mayonnaise
1 teaspoon hot sauce
1 teaspoon margarine

Cooking Procedure

1. Melt the margarine in a frying pan.
2. Put-in onion and then cook for 2 minutes or until soft.
3. Add the lechon. Stir.
4. Put-in garlic powder, soy sauce, salt, and pepper. Stir. Cook for 5 to 6 minutes in high heat.
5. Add the mayonnaise. Stir and then cook for 3 minutes.
6. Transfer to a serving plate. You can squeeze lime or calamansi and add hot sauce if desired.


[20]

Braised Pork Ribs Recipe

Ingredients

2 lbs. pork ribs
12 pieces baby carrots
1 medium onion, chopped
1 1/2 cups red wine
1 1/2 cups beef broth
3 tablespoons olive oil
1 tablespoon fresh thyme

Cooking Procedure

1. Heat olive oil in a cooking pot.
2. When the oil becomes hot, saute the onion.
3. Put-in the pork ribs. Cook for about 3 minutes.
4. Pour-in red wine and beef broth. Let boil.
5. Add the carrots and thyme. Simmer for 45 minutes.


[21]

Pineapple Pork Stir Fry Recipe

Ingredients

2 lbs. pork, sliced into thin pieces
1 medium red bell pepper, sliced into strips
2 medium carrots, sliced
1 1/2 cups broccoli, chopped
1 (20 oz.) can pineapple chunks
1 tablespoon ginger, minced
1 medium onion, sliced
1 tablespoon hoisin sauce
1 teaspoon oyster sauce
1 bunch scallions (green onions), chopped

Cooking Procedure

1. Separate the juice from the pineapple chunks. Set the chunks aside.
2. Combine the pineapple juice, pork, and 1 teaspoon salt. Mix and then marinate for 3 hours.
3. Heat oil in a wok
4. When the oil becomes hot, add-in the ginger and then cook for 10 seconds.
5. Add the garlic and onion. Cook until the onion becomes soft.
6. Drain excess liquid from the marinated pork, and then put the pork in the wok. Stir fry for 3
minutes or until the color of the pork becomes light to medium brown.
7. Add hoisin sauce, soy sauce, and oyster sauce. Stir.
8. Put-in the pineapple chunk, red bell pepper, scallions, carrots, and broccoli.
9. Continue to stir-fry for 5 to 8 minutes. Add salt and pepper to taste.


[22]

Spicy Bopis

Ingredients

1 1/2 lbs Pigs 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
2 cups water
salt and pepper to taste

Cooking Procedure

1. Heat oil in a pan.
2. Saute garlic, onion, and ginger.
3. Put-in the pigs 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.
9. Share and enjoy!


[23]

Pork Estofado Recipe

Ingredients:

3 lbs pork, cubed
1 tablespoon whole peppercorn
1 1/2 cup carrot, sliced
4 plantain bananas, sliced diagonally (1 inch thick)
1/2 cup vinegar
3/4 cup soy sauce
1 cup water
5 tablespoons minced garlic
1 cup cooking oil

Cooking procedure:

1. Heat a frying pan and pour 3/4 cups of cooking oil.
2. When the oil is hot enough, fry the sliced plantains until the color of each side turns medium to dark brown.
Set aside.
3. Pour 1/4 cup of cooking oil in a separate cooking pot then apply heat.
4. When the oil is hot enough, put-in the garlic and saut until the color turns light brown.
5. Add the cubed pork and cook for 7 to 10 minutes.
6. Put-in the soy sauce, water, whole peppercorns, and dried bay leaves then bring to a boil. Simmer until pork
is tender.
7. Add vinegar and wait for the liquid to re-boil. Simmer for 5 minutes.
8. Add brown sugar and carrots. Stir then simmer for 10 minutes more.
9. Turn off the heat and transfer the contents of the cooking pot to a serving plate.
10. Garnish with fried bananas then serve.

[24]

Sweet and Sour Pork Recipe

Ingredients

1 lb pork loin, cubed
1/2 cup cornstarch
1/2 cup flour
2 tbsp soy sauce
1/2 cup water
1 piece raw egg, beaten
2 cups cooking oil
1 small red bell pepper, cubed
1 small green bell pepper, cubed
1 medium sized red onion, chopped
1 small carrot, sliced diagonally
2 servings of sweet and sour sauce

Cooking Procedure

1. Place the pork loin in a bowl then combine the soy sauce (you may also add salt if desired). Marinade
for 30 minutes.
2. Pour the cooking oil in a pan then apply heat.
3. Combine the flour and cornstarch in a bowl then mix until both ingredients are evenly distributed.
4. Dip the marinated pork in beaten egg then on the flour and cornstarch mixture.
5. Deep fry the pork (coated with cornstarch and flour) for 10 minutes or until the color turns medium
brown. Set aside.
6. Heat a separate pan then pour-in the sweet and sour sauce and water then let boil.
7. Add the carrots and simmer for 3 minutes.
8. Put-in the onions and bell pepper (green and red) and simmer for 4 minutes (add extra water as needed).
9. Add the deep-fried pork loin and stir. Cook for 2 minutes.
10. Transfer to a serving dish and serve hot. Share and enjoy!

[25]

Lechon Paksiw Recipe

Ingredients

4 lbs leftover Lechon or Lechon kawali
3 cups Lechon sauce (follow the link for our homemade authentic Lechon sauce recipe)
2 cups beef stock
2 large onions, chopped
1 teaspoon whole peppercorn
1/2 cup soy sauce
3/4 cups vinegar
3/4 cups sugar
salt to taste

Cooking Procedure

1. Heat a cooking pot and pour-in the beef stock. Bring to a boil.
2. Put-in the garlic and onions then cook until the texture becomes soft.
3. Add the whole peppercorns, dried bay leaves, and soy sauce.
4. Put-in the leftover Lechon and simmer for 30 to 35 minutes.
5. Add the vinegar and bring to a boil. Simmer for 10 minutes.
6. Add the sugar and Lechon sauce then simmer for another 5 minutes.
7. Dash-in some salt to taste then stir.
8. Turn off the heat and transfer to a serving plate.
9. Serve hot with rice. Share and enjoy!


[26]

Humba Recipe

Ingredients

2 lbs pork belly
1 cup Pineapple juice
1 large onion, diced
2 tablespoons salted black beans
2 tablespoons soy sauce
2 tablespoons vinegar
cup dried banana blossoms
1 teaspoon whole peppercorn

Cooking Procedure

1. Heat the cooking pot then brown the pork belly
2. Add the onions and garlic and cook until the onions are soft
3. Put-in the soy sauce, peppercorn, bay leaves
4. Pour-in the pineapple juice and let boil. Simmer until the pork is tender (add water as needed)
5. Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes
6. Spoon-in the salted black beans and brown sugar then simmer for 5 minutes
7. Add the dried banana blossoms and simmer for 5 to 8 minutes
8. Transfer to a serving plate and serve. Share and enjoy!


[27]

Squid Ball Chop Suey

Ingredients

1 medium head cabbage, chopped
12 to 15 pieces squid balls
2 cups snow peas
1 large carrot, sliced crosswise
1 red bell pepper, sliced
1 yellow bell pepper sliced
2 cups cauliflower
1/4 lb chicken liver
10 pieces boiled quail eggs
1 cup chicken broth
1 teaspoon mined garlic
1 medium yellow onion, sliced
salt and ground black pepper to taste

Cooking Procedure

2. Once the oil is hot, saute the garlic and onion.
3. Add the chicken liver. Cook for 3 to 5 minutes.
4. Add the oyster sauce and chicken broth. Stir and let boil.
5. Put-in the squid balls. Cover and simmer for 10 to 12 minutes.
6. Increase the heat to medium. Sprinkle some ground black pepper. Stir.
7. Add the carrots and cauliflower. Cook for 3 minutes.
8. Add the snow peas and bell peppers. Toss.
9. Put-in the cabbage. Cover and steam the vegetables for 3 to 5 minutes.
10. Remove the cover. Gently stir the ingredients and add the quail eggs.
11. Add salt to taste.


Pork Recipe

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[1]

Baked Pork Chops with Italian Seasoning

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