Batchoy Recipe

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.

Crispy Pata Recipe

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.

Adobong Baboy Recipe(Pork Adobo)

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.

Sinigang na Baboy Recipe

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

Tokwa’t Baboy Recipe

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.