Ingredients:

* 1 1/2 kilo Pork head
* 1/4 cup grilled liver (diced)
* 2 small onions (minced)
* 2 pieces red pepper (minced)
* 1 head garlic (minced)
* 6 pieces hot chili pepper (minced)
* 2 tablespoons oil
* 1 cup vinegar
* 1 1/2 tablespoons liquid seasoning
* 1 teaspoon black pepper
* 1 teaspoon brown sugar
* 1 cup beef stock

Procedure:

1. Grill pork head for to remove hair.
2. Boil pork head until tender.
3. Take out all the meat and dice.
4. In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
5. Season with liquid seasoning, black pepper, and brown sugar.
6. Pour in beef stock and cook until meat is tender and starts to oil again.
7. Add minced chili pepper last.

Paella Valenciana

Paella Valenciana Ingredients:

• 1 kilo chicken, cut into small pieces
• Juice from 3 pieces calamansi
• ½ kilo pork kasim (round), cubed
• ¼ cup cooking oil
• ½ kilo white onions, diced
• 1 cup tomato sauce
• 1 red & green bell pepper, diced
• 315 g chorizo Bilbao
• ¼ kilo cooked ham, cubed
• 1 pinch saffron
• 1 kilo medium-size white shrimps

• calamansi juice
• 1 cup pure olive oil
• 5 cloves garlic, crushed into a paste
• 2 cups uncooked Calrose rice
• salt and pepper
• 1 red & green bell pepper, cut into long triangle shapes

Paella Valenciana Cooking Instructions:

• Marinate the chicken in calamansi juice.
• In a pan, heat some oil then brown the chicken and pork. Set aside.
• Add some olive oil to the pan and cook the onions until tender. Add tomato sauce then the ham, chicken and pork, diced peppers, chorizo, and saffron. Simmer for 15 to 20 minutes.
• Remove the pork and put in a separate pan. Cover with water and bring to a boil. Cook until tender.
• Strain the sautéed mixture to separate the paella liquid from the fillings. Remove the chorizo and cut into ¼ inch rounds. Add back to the mixture together with the cooked pork. Save the cooking liquid of the pork and add to the paella liquid.
• Cook 8 whole shrimps in a pan with 7 pieces sliced calamansi and some water. Cook only until the shrimps turn pink but are tender.
• Marinate the rest of the peeled shrimps in calamansi juice. Set aside.
• Preheat the over to 250°F.
• In a pan, heat some olive oil and brown the mashed garlic.
• Put the garlic in a 15-inch paellera. Add the Calrose rice and ¼ cup olive oil. Mix well, making sure that each grain is coated with oil.
• Set the paellera over high heat on the stove. Pour in 2 cups of the paella liquid. Cook over high heat for 5 minutes, moving the paellera and stirring the rice around to distribute the heat.
• Wait until the rice has absorbed some of the liquid before adding ¾ cup more of the liquid. Stir and allow more liquid to be absorbed.
• Transfer the paellera into the preheated oven. Allow the rice to cook 10 minutes covered. Add more liquid if necessary.
• Open the oven door, and pull out the paellera slightly. Add the paella filling into the rice mixture piece by piece. Do not stir again.
• Add more liquid and cook for another 5 to 10 minutes; or until the rice is tender and most of the liquid is absorbed.
• Top the paella with the peeled white shrimps. Cover the pan allowing the shrimps to cook until they are pink but still tender. Add more liquid if necessary.
• Top the paella with whole shrimps and pepper slices. Cover again and cook no more than 5 minutes.
• Remove from the heat and allow to rest 10 minutes covered before serving.

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

Directions:

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

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

3. 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.

4. 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.

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

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

Ingredients :

•1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces
•1 cup water
•3 cloves garlic, crushed
•1/3 cup vinegar
•1/4 cup packed brown sugar
•1/4 cup soy sauce
•1 bay leaf
•1/4 tsp. pepper or 1 tsp. peppercorns
•1 tsp. oil
•salt to taste
•3 potatoes, peeled and quartered (optional)
•hard-boiled eggs (optional)

Cooking Procedures :

1.Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.

2.If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It’s up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.

3.Remove bay leaf and peppercorns (if used) just before serving. Serve hot.

Ingredients:

1 Pound Lean Pork Chops

2 Teaspoon Virgin Olive Oil

1 Large Yellow Diced Onion

1 Cup Fresh Sliced Mushrooms

1/4 Cup Of Mineral Water

2 Teaspoon Dijon Mustard

2 Teaspoon Teriyaki Sauce

1 Pinch Of Black Pepper

1 Pinch Of Table Salt

8 Ounces Of Sour Cream

1/8 Cup Parsley

Information:

Serving Size 6

340 Calories Per Serving

8 Grams Of Fat

Cooking Directions:

Put the extra virgin olive oil in large frying pan. Brown pork chops all the way through. After brown on both sides remove lean pork chops and put fresh cut mushrooms and chopped onions to the pan and saute till tender but crunchy. Add the pork chops to the pan with the onions and mushrooms combine salt, Dijon mustard and water, bring it to a boil. After boiling for 30 seconds put on low to medium. Cover and simmer for an additional hour. Garnish sour cream.

Here’s how to prepare “Red Eye Beans and Rice”

Ingredients:

* 4 strips of bacon
* 3 stalks of celery
* 3-4 cloves garlic
* 1 medium onion
* 1 bell pepper
* 1 can kidney beans
* 1 can red beans
* 1.5 cups brown rice
* freshly-brewed coffee

Directions:

* Chop bacon into roughly 1-cm strips and fry over medium heat in a deep frying pan or medium saucepan.
* While the bacon starts to heat up, finely dice the celery.
* Give the onion a medium-fine chop and the garlic a crush/fine chop.
* When the bacon is just starting to release all its wonderful, glorious pig grease into the pan
* Chop bacon into roughly 1-cm strips and fry over medium heat in a deep frying pan or medium saucepan.While the bacon starts to heat up, finely dice the celery.Give the onion a medium-fine chop and the garlic a crush/fine chop. When the bacon is just starting to release all its wonderful, glorious pig grease into the panAt that point you should add the diced vegetables and a few generous grinds of black pepper.
* Some may note a slight visual resemblance to the British classic Bubble and Squeak. Indeed, this preparation, if properly compacted, will itself bubble and squeak to a degree. Much like the British dish, you want to get some bits and pieces of this vegetable/bacon mixture to brown very dark, perhaps even begin to burn. When the vegetables have lost a significant amount of their volume and some have attained a crispy texture and dark color, add enough freshly-brewed coffee to cover the lot. Stir briefly, then cover and simmer at least one hour. Add more coffee as necessary to keep everything covered. The vegetables should break down somewhat, though not completely.
* When they have reached appropriate doneness, open the cans of beans.
* Pour the beans and their liquid into the pan with the coffee/vegetable mixture.
* Simmer, covered, for at least 20 minutes. This would be a good time to start the brown rice which I somehow completely neglected to photograph.
* About 20 minutes before serving, take your favorite mashing implement and smash about a quarter of the beans. This will both thicken the broth and give a wonderful creamy texture to the finished dish.
* Leave the pan uncovered after doing this, and let the beans reduce slightly.
* Put one serving (whatever that is for you) of brown rice into a bowl, then spoon the beans over the rice. Top with bits of raw bell pepper.

Now that you have learned how to make red eye beans and rice, please be sure to view the other pork recipes.

This recipe uses frozen tofu – which becomes denser, more meaty, and a bit spongier – as a stand-in for the traditional cow’s stomach. Boiling the tofu for a bit further enhances its textural component.

Here’s how to cook “Menudo de Soya”

Ingredients:

* Tofu
* 1 can hominy
* 1 medium/large onion
* Dried chiles of any type(s) you desire
* 1 bottle beer
* Dried Oregano
* cilantro
* limes

Directions:

Also one fresh pork picnic (or other suitable portion).You’ll want some nice, firm tofu for this. In fact I went one better and found HARD TOFU which must clearly be the hardest and best TOFU in the world. Put the TOFU, package and all, in a bowl. Cut a slit along one edge of the package, but don’t drain it.Put that in the freezer overnight. It’ll freeze into a solid block. A solid, HARD block of HARD TOFU and water. Thaw it gently, draining the water as it thaws. Brown your pig in a big pot. Once it has some nice color on it, pull out your beer. And deglaze the pan with it. Put the pig back in and pour in enough water to cover. (You can salt the water now or after the pork is cooked; I recommend now.) If you have a pressure cooker (as I did), cook according to manufacturer’s directions for an hour or two. If not, boil that pig for 3+ hours. Either way it should be falling-off-the-bone done when you take it out. Move the meat to a side plate to cool. Use a fat separator. Or other method to remove excess fat from your broth, then pour it back into the pot. Bring to a low simmer. Chop up your onion.

Put that in the broth and cover. Open the can of hominy and rinse it in a colander. Add the drained hominy to the broth with the onions. Now it’s time to talk chiles.
Dried chiles are a staple of my kitchen. They’re wonderful because they keep virtually forever, are reasonably easy to work with, and add a huge amount of flavor. To really gain access to that flavor we need to rehydrate them. First, cut off the top of the chile. I like to use a scissors or kitchen shears for this. Shake out as many loose seeds as you can. (Optional: cut off the tip of the chile as well to speed re-hydration.) Soak the chiles in hot water for 20-30 minutes or until pliable.This is a food mill. The food mill excels at separating skin from flesh on things like chilies, and I use it when making chile paste. If you don’t have a mill, just take a food processor and chop up the chilies as finely as you can. If you do have one, this is what you do: Cut the hydrated chiles into thin strips using your shears or a knife. Place them in the mill. Turn the crank on the mill, which will force pure chile goodness out the bottom. I like to sprinkle a little water on the chile skins after I’ve gotten the first “press,” as this extracts even more chile goodness from them. In the end you’ll have bowl full of chile paste. Add this to the pot of broth, onion, and hominy. Pull apart the pork, which should be cooled by now, and put the meat back into the pot as well. Cut your unfrozen caveman tofu lengthwise to expose more of its spongy texture. Now slice into shapes as fanciful or unimaginative as you wish. I made triangles. Drop your carved up HARD TOFU and some dried oregano into the pot with everything else and simmer for at least a half hour. Serve with fresh cilantro, lime wedges, and more dried oregano. Closeup of Menudo de Soya.

Now that you have learned how to make menudo de soya, please be sure to view these other pork recipes.

Here’s how to cook “Pork Sinigang”

Ingredients:

* 3/4 kilo pork good for stewing
* 40 g. tamarind soup base
* 3 small tomatoes
* 1 medium onion
* a bunch of water spinach (kangkong)
* a bunch of winged beans
* 1 medium size white radish
* a couple of taro root
* 5 1/2 cups of water
* long green chili
* salt to taste

Directions:

The veggies all chopped up. Pick the leaves of the water spinach and the soft stem part. Peel and slice the radish diagonally. Slice the winged beans in the same manner. Peel the taro root and slice into half. Slice tomatoes and onion.Boil the pork in water. Season with a little bit of salt and cook until tender.Add in the tamarind soup base, onions and tomatoes. Drop the taro root as it takes quite some time to cook. Let it boil for about 10 minutes. Add in the radish. Cook for roughly about 7 minutes. Add in the winged beans and the stem of the water spinach. Cook till done for a few minutes. The moment the color turns to bright green it should be done. Add lastly the leaves of the water spinach. As soon as it wilts in the boiling stock, your sinigang is done!

Now that you have learned how to make pork sinigang, please be sure to view these other soup recipes.

This is how we do our barbecue. Strips of pork marinated in a sweet and sour marinade. Skewered and grilled. The most typical type is pork bbq which I’m sharing the recipe now.

Ingredients:

* 1/2 kilo of pork sliced into slightly thin strips
* 1/2 cup vinegar
* 1/4 cup banana ketchup
* 1/4 cup soy sauce
* 1/2 cup brown sugar
* 1 tbsp hot sauce (can add more if you want it spicy)
* 1 can calamansi soda (sprite would do as a substitute)
* 1 head of garlic crushed
* 1 small onion minced
* salt to taste
* a few tbsp of cooking oil
* skewers

Directions:

Combine the liquid ingredients, sugar, onions and garlic and touch of salt to make your marinade. Add in the strips of pork. Let this marinade for a minimum of 1 hour, preferably overnight in the fridge. Make sure you soaked your skewers to prevent them from burning when on the grill. Skewer the meat.

Boil the marinade until it’s reduced to half. Transfer into a bowl and mix in some oil. I prefer using half regular cooking oil half sesame oil. For this recipe I used about 2 tbsp of each type of oil. Mix them well. This would be a good glaze as we grill the bbq.
Grill the bbq over charcoal for a few minutes. Probably would take about 5 minutes on each side. Brush both sides with the glaze to give it some shine and color. My dipping sauce would just be some spiced vinegar. Crushed garlic, minced onions and chili in some cane vinegar with a few dash of fish sauce and about a tsp of sugar. Enjoy your Filipino BBQ.

Now that you have learned how to make filipino bbq, please be sure to view the other pork recipes.

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.