Pork Menudo

Menudo is a traditional stew from the Philippines. It is Usually use Pork meat and liver in tomato Sauce.

This Dish is made using garlic, onions, tomato, pork meat, pork liver, diced potato, raisins, diced carrots, green bell peppers, soy sauce, vinegar, tomato sauce and seasoned with salt and pepper when it is cooked.

Ingredients:

2 lbs. Pork

¼ lbs. Pig Liver

1 Medium size potato, diced

1 medium size carrot, cubed

½ cup soy sauce

½ cup vinegar

1 small size onion, chopped

3 cloves garlic, minced

1 teaspoon sugar

¾ cup tomato sauce

1 cup water

4 pieces hotdogs, sliced diagonally

2 tbsp. cooking oil

2 to 3 pieces dried bay leaves

Salt and pepper to taste

Instructions:

  1.    Combine Pork, Soy sauce and Vinegar in a bowl. Marinate for at least 30 minutes.

  2.    Heat in Oil in a pan.

  3.    Sauté the Garlic and Onion.

  4.    Add the Marinated Pork. Cook for 10 Minutes.

  5.    Pour in the Tomato Sauce and Water then add the Bay Leaves. Let it Boil and Simmer for 30 minutes.

  6.    Add in the Liver and Hotdogs. Cook for 5 minutes.

  7.    Put in the potatoes, carrots, sugar, salt and pepper. Stir and Cook for 10 minutes.

  8.    Serve, Share and Enjoy Eating!

Igado Recipe

Igado is one of the most popular dish in a Ilocano kitchen. It is from a pork tenderloin and pigs innards such as liver, kidney and heart. Igado is very delicious proudly cooked by the ilocano’s.

Ingredients:

2 lbs. Pork Tenderloin, Sliced into strips

½ lbs. Pig’s Liver

½ lbs. Pig’s Kidney

1 ½ cup green peas

1 medium sized carrot, cut into strips

1 tbsp. garlic, minced

1 medium sized onions, diced

5 pieces dried bay leaves

6 tbsps. soy sauce

5 tbsps. vinegar

1 ¼ cup water

2 tbsps. cooking oil

Salt and pepper to taste

Instructions:

  1.    Heat the cooking pot and pour in the cooking oil.

  2.    When the oil is hot enough, Sauté the garlic and onions.

  3.    Add the pork tenderloin and continue cooking until the color turns light brown.

  4.    Pour in the soy sauce and water then simmer until the pork is tender.

  5.    Add the pig’s kidney, dried bay leaves, salt and pepper and simmer for 10 minutes.

  6.    Add the pig’s liver and vinegar then simmer for another 10 minutes.

  7.    Put in the carrots and simmer for 5 minutes.

  8.    Add the green peas and red bell pepper and simmer for 5 minutes. Allow liquid to evaporate to thicken the remaining sauce.

  9.    Transfer it in a plate then serve, share and enjoy.!!!

Chicken Tinola Recipe

Tinola is one of the Favorite Dish in the Philippines. Tinola is a soup based dish served as an appetizer or main entrée in the Philippines. Traditionally, this dish is cooked with chicken, Green papaya, and chili pepper leaves in broth flavored with ginger, fish sauce and onions.

Ingredients:

1  whole chicken, cut into serving pieces

36  ounces rice washing

1  piece medium size green papaya, cut into wedges

1  tbsp garlic, minced

1  medium sized onion, chopped

1  thumb ginger, cut into strips

2  tbsp fish sauce

Chili Pepper leaves

Salt to taste

Instructions:

  1.    Sauté the garlic, onion and ginger.

  2.    Put in the chicken and cook until color turns light brown.

  3.    Add the fish sauce and mix well

  4.    Pour in the rice washing and put to boil. Simmer for 40 minutes.

  5.    Add the green papaya wedges and simmer for 5 to 10 minutes.

  6.    Add the Chili Pepper leaves.

  7.    Add Salt and Pepper to taste.

  8.    Serve it Hot, Share and Enjoy!.

Pork Caldereta Recipe

Caldereta is a popular Filipino dish, especially on Luzon Island Philippines. The ingredients are goat meat with tomato paste and liver spread. Caldereta is originally a goat stew made with tomatoes, potatoes ,spices liver, olives, bell peppers and hot peppers. But in this recipe were going to use pork for our caldereta.

Ingredients:

2 lbs Pork, Preferred Cubed

1 can Tomato Sauce

¾ cup green olives

1 medium size red bell pepper, sliced

1 medium size green bell pepper, sliced

2 medium size baking potatoes, cut into large cubes

2 medium size carrots, sliced

1 medium size onion, sliced

2 teaspoon minced garlic

1 cup beef broth

½ cup liver spread

3 tbsp cooking oil

Salt and pepper to taste

Instructions:

  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 5 minutes or until the color turns light brown

  4.     Pour in the tomato sauce and beef and beef broth. Let it boil. Cover and Simmer for 60 minutes.

  5.     Add the liver spread. Stir and cook for 3 minutes.

  6.     Putt in the carrots and potatoes. Cover and cook for 8 to 10 minutes.

  7.     Add the olices and bell peppers. Cook covered for 8 minutes.

  8.     Add salt and pepper to taste.

  9.     Turn off the heat. Transfer to a serving plate.

  10.  Serve, Share and Enjoy eating!!!

Pork Adobo Recipe

Adobo is the Immersion of raw food in a stock composed variously of paprika, oregano, salt, garlic and vinegar to preserve and enhance its flavor.

In the Philippines, the name adobo was given by the Spanish colonists to an indigenous cooking method that also uses vinegar, which although superficially similar had developed independent of Spanish influence.

Ingredients:

2 lbs pork belly

2 tbsp garlic, minced or crushed

5 pieces dried bay leaves

4 tbsp vinegar

½ cup soy sauce

1 cup of water

Salt to taste

Instructions:

   1.     Combine the pork belly, soy sauce, and garlic the marinade for at least 1 hour. 

   2.     Heat the pot and put in the marinated pork belly then cook for few minutes.

   3.     Add water and dried bay leaves then bring to boil.  Simmer for about an hour.

   4.     Put in the vinegar and simmer for about 15 minutes.

   5.     Add salt to taste.

Serve it hot and don’t forget to share, enjoy eating!

Pinakbet Ilocano Recipe

Pinakbet (also called pakbet or pinak bet) is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce. The word is the contracted form of the Ilocano word pinakebbet, meaning "shrunk" or "shriveled". The original Ilocano pinakbet uses bagoong, of fermented monamon or other fish, for seasoning sauce, while further south, bagoong alamang is used. The dish usually includes bitter melon (ampalaya). Other vegetables used include eggplant,tomato, okra, string beans, chili peppers, parda, winged beans, and others. Root crops and some beans like camote, patani, kadios are also optionally added. The young pod of marunggay is also added. It is usually spiced with ginger, onions, or garlic. 

Ingredients:

4 pcs round eggplant, cut in half

2 pcs small bitter melon (ampalaya), quartered

½ bundle string beans, cut into 2 inch length

1 small sweet potato (kamote), quartered

8 pcs small okra

2 thumbs ginger, thinly sliced

1 large tomato, cubed

1 large onion, cubed

1½ cup water

1 lb bagnet or lechon kawali

½ cup Anchovy sauce (bagoong isda)

Instructions:

In a large pan, place water let boil

Put in the anchovy sauce and wait for the mixture to boil once more

Add-in the vegetables starting with the ginger, then the sweet potatoes, okra, bitter melon, eggplant, string beans, tomato, and onion and simmer for 15 minutes

Add the bagnet or lechon kawali (cooking procedure available in the recipe section) and simmer for 5 minutes

Serve hot. Share and Enjoy! Mangan Tayon!!!

Filipino Siomai Recipe

Ingredients:

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

Instructions:

Mix together all ingredients.

Wrap by spoonfuls in wrapper.

Brush steamer plate with oil; arrange at least 1 inch apart, so they will not stick together when cooked.

Boil water in steamer before placing the before placing the steamer plate.

Steam for 30-45 minutes.

Serve with soy sauce and calamansi juice