Healthy Food Recipe | Chicken,Pork,Salad,Soup

Here’s how to Make “Lechon de Leche”

Ingredients:

whole suckling pig split roasted until crisp
15 gms. black pepper, ground

50 gms. salt
5 kls. suckling pig

Directions:

*Clean and prepare the suckling pig by scraping the bristles of the skin.

* In a small bowl, mix salt and black pepper; set aside.

*Rub the stomach of the suckling pig with the salt and black pepper mixture.

*Split with the skewer and roast over charcoal fire.

*Roast until crispy brown.

Here’s how to cook “Grilled Butterflied Pork”

Ingredients:

4 slices porkloin, cut into 1 to 1/2″-thick pieces
3/4 cup dry white wine
1/4 cup fresh lemon juice
1 tsp. Dry mustard

1 tbsp. Fresh rosemary, chopped
1 tbsp. Olive oil
freshly ground pepper

Directions:

To make the marinade, stir together the wine, lemon juice, mustard, rosemary, olive oil and pepper. Trim as much fat as possible from the pork slices. To butterfly the pork, cut slices almost entirely through to make them half as thick. Open up the two sides as if opening a book. With a flat side of a large knife, pound pork lightly to flatten a bit. Place pork pieces in marinade, cover, and refrigerate at least 3 hours. Drain butterflied pork and cook on preheated barbecue grill 8 to 9 minutes on each side, basting with leftover marinade towards the end of cooking time.

Here’s how to cook “Houston Special”

Ingredients:

1 k. pork liempo
1 tbsp. garlic, minced
1 tbsp. onion, chopped
1/2 cup banana catsup
1/8 cup soy sauce

1 tsp. sili, chopped
1/4 cup sugar
1/2 tsp. black pepper
1 tbsp. corn starch, dissolved in little water

Directions:

For BBQ Sauce: Sauté garlic in oil, add in onion and cook until it becomes transparent. Add catsup, soy sauce, sugar and sili. Simmer. Add cornstarch while constantly stirring the sauce to avoid lumps.

To grill: Grill pork liempo and brush with BBQ sauce from time to time.

Here’s how to prepare “Lumpiang Shanghai”

Ingredients:

Filling:
1 1/2 cups ground pork
1/3 cup singkamas (jicama), chopped finely
2 tbsps. carrots, chopped finely
1 pc. onion, chopped finely
1 tbsp. Mama Sita’s Barbecue Marinade Mix
1 pc. egg, beaten

1 tsp. sesame oil
1/2 tsp. salt
2 tbsps. cornstarch
2 tbsps. cornstarch, mixed with:
1 pc. egg, beaten
15 pcs. lumpia (spring roll) wrappers cooking oil for deep frying

Directions:

* Combine filling ingredients in a bowl. Mix thoroughly.

* Spoon 1 tbsp. of the mixture onto the lumpia wrapper.

* Roll and seal by brushing the edge with the cornstarch-egg mixture.

* Repeat process until the filling has been used up.

* Deep fry in preheated 350°F oil until golden, for about 8-10 minutes.

* Drain off excess oil.

* Cut each piece into three.

* Serve with Mama Sita’s Sweet & Sour Sauce or Kim’s Sweet Chili Sauce.

Ingredients :

1 tbsp. oil
1 clove garlic, minced
1 medium Onion thinly sliced
1/2″ ginger cut into strips
1/2 cup diced cooked Pork meat
1/2 cup diced Pork liver
1/4 cup diced Pork kidney
4 cups stock used for boiling meats
 1 tbsp. patis (fish sauce)
 1 tsp. salt
1/8 tsp. pepper
2 oz. misua

kinchay or celery

How to cook it :

1. In a medium saucepan, heat oil, sauté garlic, ginger and onions for two minutes. Add Pork, liver and kidney. Stir-fry for 5 minutes.

2. Add meat stock and bring to boil, season with patis, salt, and pepper. Lower heat, cover and simmer for 10 minutes.

3. Add misua, cook 1 minute, and remove from heat. Garnish with chopped kinchay/celery serve hot with steamed rice.

Ingredients :

1 Pata (front or hind leg of a pig including the knuckles)

1 bottle of soda (7Up or sprite)

1 tablespoon of salt

2 tablespoons patis (fish sauce)

1/2 tablespoon baking soda

1 tablespoon of monosodium glutamate (MSG)

4 tablespoons of flour

Enough oil for deep frying

Enough water for boiling

Preparation :

- Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.

- Make four to five inch cuts on the sides of the pata.

- On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.

- Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.

- After the above process, rub patis on the pata and sprinkle flour liberally.

- In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce:

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic,
1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

Ingredients :

1 lb pork loin – cut into chunks
1 head garlic, crushed
1/4 cup soy sauce
1 tsp black pepper(freshly ground)
1/2 cup white vinegar
1 tbsp vegetable oil

Directions

- Place the pork in a medium-size pot together with the garlic, soy
sauce, pepper and vinegar and let stand for 2 hours.

- Cook slowly in the same pot until the pork is tender (about 30
minutes).

- Transfer pieces of garlic to a seperate pan and fry in hot
oil until brown.

- Add the pork pieces to the garlic and the fry until
brown. Drain.

- Add the broth to the fried pork and garlic and simmer
for 10 minutes.

Ingredients :

1 1/2 lb Pork riblets or pork ribs, cut to pieces
5 cups Water
4 medium size tomatoes, sliced
1 medium size Onion, sliced
1 1/2 ts Salt
1 medium radish or eggplant, cut into 1″ pieces
100 grms kangkong (swamp cabbage)
100 grms string beans, cut into 2″ pieces
2 pcs long green pepper
1 pack tamarind powdered

Preparation :

- In a large pot, bring water and pork to a boil. Add tomatoes, onion,
salt and tamarind(powdered). Simmer 1 hour or until pork is tender.

- Taste for seasoning. Bring to a boil. Add the raddish and string beans for
10 minutes.

- Add kangkong and long green pepper, cover and remove from heat. Let stand 5 minute to finish

Ingredients :

1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver (cut into small cubes)
3 potatoes (peeled, cut in small cubes, fried)
1 green and 1 red bell pepper (diced)
1 cup chickpeas
1/4 cup raisins
1 cup pork or stock
2 teaspoons of patis (fish sauce)
3 tablespoons oil
3 tomatoes (diced)
1 small head of garlic (minced)
1 medium size onion (diced)
2 cups tomato sauce

Preparations :

- In a pan or wok, heat cooking oil.

- Saute garlic, onion and tomatoes. Add the pork, liver, bell pepper, paprika, patis and the stock. Then add the tomato sauce

- Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.

- Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.

- Salt and pepper to taste.

- Serve hot with white rice.

Ingredients :

1/2 kilo pork (cut into chunk cubes)
6 pieces tokwa or beancurd
2 heads garlic , minced
1/4 teaspoon salt (for pork)
1 cup cane vinegar
1 cup soy sauce
1 teaspoon salt (for sauce)
1 teaspoon brown sugar
3 small onions , diced
2 small pieces chili pepper
Sliced onion rings from 1 onion

Directions

1. Fry the beancurd or tokwa until golden brown and crisp. Remove from pan and pat dry off on a kitchen towel. Cut the fried tokwa into 1/2 inch cubes. Set aside.

2. Boil pork in water with 1/2 tsp salt until tender. Cut the cooked pork into 1/2-inch cubes. Set aside.

3. Mix vinegar, soy sauce, 1 tsp salt, sugar, chili pepper (red sili), black pepper, diced onions and garlic in a bowl.

4. Combine fried tokwa and pork pieces together in a shallow bowl. Pour sauce made in step 3 onto the bowl.