Pork Dinuguan sa Gata Recipe

Have you ever tried Pork Dinuguan sa Gata? This was a new dish to me up until I started college in Manila. Before I was introduced to it, I was only familiar with traditional dinuguan versions such as __pork dinuguan with “laman ng baboy” (this would have chopped __pork kasim or pique), dinuguan with “lamang loob” (pork inards), and the dinuguan with nothing but pork fat and pig ears. The latter sounds scary, but it does exist in many places.

I must admit that I liked dinuguan sa gata the very moment I tasted it. My good buddy and myself went to a carinderia called Aling Sosing’s along Zobel-Roxas street in Makati (this was just a short walk away from Vito Cruz) to have lunch one day. We knew that the place serves good food judging by the crowd that it attracts. The line was quite long and we had to wait to be seated. I ordered a serving of dinuguan thinking that this was just the regular version that I was accustomed to eat. I was surprised (in a good way) and delighted after trying my first spoonful. It was so good. I liked how flavorful and creamy it was. I then learned that it was dinuguan sa gata. I am not sure as to where this version originated. However, I have a hunch that it was from the Bicol region. If you know some facts about this version of dinuguan, kindly share it by commenting below. I will appreciate if you can help provide more information about it, including its history. Thanks in advance.

Now let’s talk about how easy it is to cook this dish. Just like how I cook any dinuguan version, I started by sautéing the garlic and onion along with the pork. The pork should be tender before the blood can be added, so I boiled it in water for a while. The vinegar was added at the middle of the boiling process.

Before adding the pork blood, make sure that it is completely liquid and that there are no lumps of blood in it. You can use a kitchen strainer to filter the pork blood while pouring it into the cooking pot. The color usually turns to maroon after a few minutes of cooking and it eventually gets darker after a while. Make sure to cook it until it turns black.

Add the “gata” last. I prepare it by pouring the contents of my trusted gata mix (I am using Knorr Ginataang gulay mix) in lukewarm water and stir until it is completely diluted. I then pour it into the pot and cook it for a few minutes with the rest of the ingredients.

If you like dinuguan, I suggest that you consider this version. Who know, you might love it like I did.

Try this Pork Dinuguan sa Gata Recipe. Let me know what you think.

Pork Dinuguan sa Gata Recipe

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

This is a recipe for Pork Dinuguan sa Gata

Author: Vanjo Merano

Recipe type: Pork

Cuisine: Filipino

Serves: 4

Ingredients

• 1½ lbs. pork shoulder, sliced into cubes
• 1 (40g) pack Knorr Ginataang Gulay Mix
• 1 cup pork blood
• 4 pieces long green pepper (silig pansigang)
• ½ cup vinegar
• 1 medium onion, chopped
• 4 cloves garlic, crushed
• 2¼ cups water
• ¼ teaspoon ground black pepper
• 3 tablespoons cooking oil
• Salt to taste

Instructions

1. Heat oil in a cooking pot.
2. Sauté garlic and onion until the onion becomes soft
3. Add the pork. Sauté until the color turns light brown.
4. Add the ground black pepper. Stir.
5. Pour-in 1 ½ cups water. Let boil. Cover and continue to cook in low to medium heat for 20 minutes.
6. Pour the vinegar. Let the liquid reboil. Stir and continue to cook until the pork gets tender.
7. Pour the pork blood into the pot while stirring. Cook for 12 minutes. Add salt if needed.
8. Prepare the gata by combining ¾ cup lukewarm water and ginataang gulay mix. Stir until well blended.
9. Pour the gata into the cooking pot. Stir and cook for 8 to 10 minutes.
10. Add the long green chili peppers. Cook for 2 minutes more.
11. Transfer to a serving bowl. Serve.
12. Share and enjoy!

Nutrition Information

Serving size:  4

3.5.3226

Watch the video on How to Cook Pork Dinuguan sa Gata

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Pork Bicol Express Recipe

Pork Bicol Express has the entire characteristic that I enjoy in a __pork dish. It is tender, creamy, and tasty. In addition, it has that good amount of heat that can awaken my taste buds. This recipe that I am sharing today will give you a delicious and spicy Bicol Express that is worthy for that extra cup or so of rice that you will be having.

The secret to a good Pork Bicol Express dish has something to do with the balance of flavor. The level of spiciness is also a factor. However, this will depend on the amount of chili pepper that you can tolerate. This means that you can modify the quantity of chili pepper stated in the recipe below by either adding more or using less. I also think that the creaminess of the dish helps make your Bicol Express a success.

This is one of the dishes that I only started to enjoy on my teenage years. I was trying to increase my tolerance to spicy food while growing up and I made this dish a benchmark to see how well I am improving. The very first time I tried this dish was from a local eatery that sells home cooked meals. I liked it right away, but the spice level was more than I can handle. From that day forward, I challenged myself to get accustomed to spicy food by having it on a regular basis. It started with mildly spicy dishes, which have the right amount of heat that I can handle. It gradually increased to a point where the challenge became a pleasure.

If you are not a fan of spicy food, do not be intimidated. You can always try to use little to no chili pepper on your Pork Bicol Express. Do not force yourself to eat spicy food if you are not ready. I am just probably crazy and adventurous when I was younger (and it goes on until today). You might want to first cook this without the chili to taste the outcome. Decide whether you want to add a piece or two of either long green pepper or Thai chili. If it gets to spicy, you can always balance it with more rice. Enjoy!

Try this Pork Bicol Express Recipe. Let me know what you think.

Pork Bicol Express Recipe

 

Print

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

This is a recipe for Pork Bicol Express or Spicy __pork in coconut milk

Author: Vanjo Merano

Recipe type: Pork

Cuisine: Filipino

Serves: 4

Ingredients

• 1 lb. pork shoulder, sliced into cubes
• 3 pieces long green pepper (siling pansigang), sliced into thin pieces
• 2 to 8 pieces bird’s eye chili (siling labuyo) or Thai chili, sliced into small pieces
• 1 medium onion, sliced
• 4 cloves garlic, crushed
• 1 (45g) pack Knorr Ginataang Gulay mix
• 1 tablespoon shrimp paste (bagoong alamang)
• 3 tablespoons cooking oil
• ¼ teaspoon ground black pepper
• 2 ¼ cups water
• Salt to taste (optional)

Instructions

1. Heat oil in a cooking pot
2. Sauté garlic and onion until the onions get soft.
3. Add the ground black pepper and pork. Sauté until the color turns light brown.
4. Pour 1½ cups water. Let boil. Cover and continue to cook in medium heat until the pork gets tender and the water almost evaporates completely.
5. Prepare the gata by combining ¾ cup lukewarm water and Knorr Ginataang Gulay mix. Stir until the powder dissolves completely. Set aside.
6. Add the long green pepper, chili pepper, and shrimp paste into the cooking pot. Stir.
7. Pour the gata mixture into the pot. Let boil. Cover and cook in medium heat until the liquid reduces to half. Make sure to stir once in a while.
8. Add salt to taste. Transfer to a serving bowl.
9. Serve with rice. Share and enjoy!

Nutrition Information

Serving size:  4

3.5.3226

Watch the video on How to Cook Pork Bicol Express

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Pulled pork sliders with crunchy slaw

Preparation Time 45 minutes

Cooking Time 6 hours

Serves 6

Ingredients:

Pulled Pork:

2kg __pork shoulder, cut into 2 or 3 pieces

1 
onion, roughly diced

1 stalk lemongrass, bruised

2 
garlic cloves, crushed

2 tablespoons
 grated ginger

½ cup
 char siu sauce

½ cup 
rice wine vinegar

1 tablespoon
 soy sauce

2 tablespoons 
brown sugar

Slaw:

1 cup shredded cabbage

1 cup shredded red cabbage

1 carrot, shredded

6
 snow peas, trimmed and finely shredded

2
 spring onions, thinly sliced

1 red chilli, seeded and finely sliced (optional)

2 tablespoon Kewpie mayonnaise

To serve:

24
 small brioche buns or 6 regular brioche buns

Gherkins to serve

Cooking Instructions:

1. Place the chopped onion and lemon grass into a heavy base slow cooker or large pot and place pork on top.
2. In a bowl, combine the garlic, ginger, char siu sauce, rice wine vinegar, soy sauce and sugar.
3. Pour the sauce over the pork and cover with a piece of baking paper and place the lid on top. Put the slow cooker or stove on low heat and cook for 6 hours.
4. Once cooked, place the pork onto a large tray that will collect the juices and gently pull the meat apart with two forks.
5. Once all the pork has been pulled, mix in with the pan juices to moisten. Cover and keep warm.
6. For the slaw, use a large mixing bowl to toss together the salad ingredients together and toss through with Kewpie mayonnaise (to your liking).
7. Assemble the slider by lightly toasting the buns and topping with the pulled pork and Asian slaw. Serve with gherkins on the side.

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Spicy Italian pork meatballs

Preparation Time 20 minutes

Cooking Time 40 minutes

Serves 4

Ingredients:

1kg __pork mince

1 cup bread crumbs

1/2 bunch continental parsley, chopped

1 teaspoon Italian herb seasoning

1 lemon, zested

Salt & pepper to taste

4 tablespoons olive oil

1 litre tomato Passata (pasta sauce)

1/2 cup sliced green olives

500ml chicken stock

1 tablespoon chilli flakes (optional)

100g tomato paste

To garnish:

Shaved parmesan cheese

Chopped fresh parsley

To serve:

Fresh crusty bread

Rocket leaf salad

Cooking Instructions:

1. In a large bowl combine the pork mince, bread crumbs, Italian herb seasoning, lemon zest, salt & freshly ground black pepper. Mix well.

2. Using wet hands, shape the mixture into 12 equal sized meatballs, place meatball on a tray and refrigerate for 20 minutes.

3. Heat the oil in a large deep frying pan over medium heat and carefully brown the meatballs on all sides. Remove and set aside.

4. In a deep saucepan, combine the tomato passata sauce, chilli flakes, olives, chicken stock and tomato paste.

5. Heat the tomato sauce mixture over medium heat, stirring constantly until the liquid boils. Reduce heat to a simmer.

6. Carefully place the meatballs into the simmering sauce, cover and simmer over low heat for a further 20 minutes, stirring occasionally.

7. Serve 3 meatballs with sauce in each serving bowl. Sprinkle with shaved parmesan cheese and chopped parsley. Serve hot with fresh crusty bread and rocket salad.

Note: If you are Gluten free replace the breadcrumbs with rice crumbs or gluten free breadcrumbs.

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Asian pork stir-fry with steamed rice

Preparation Time 15 minutes

Cooking Time 10 minutes

Serves 4

Ingredients:

1kg __pork 
shoulder, thinly sliced across the grain

½ cup chicken stock

1
 tablespoon cornflour

2
 tablespoons soy sauce

2
 tablespoons dry sherry (optional)

2 tablespoons vegetable oil

1
 medium brown onion, sliced

1
 clove garlic, crushed

1 teaspoon grated fresh ginger

1 bunch broccolini, trimmed

1 carrot, sliced

10 green beans, trimmed and cut

Hot steamed jasmine rice to serve

1 red chili, sliced (optional)

Cooking Instructions:

1. Prepare the sauce ingredients by combining together the chicken stock, corn flour, soy sauce and dry sherry. Set aside.
2. Heat the pan to a high temperature, add the oil and immediately add the onion, garlic, and ginger and stir-fry for 3 minutes. Then add the broccolini, carrot and beans for a few minutes or until they are just tender, but still crisp. Remove from the pan and set aside.
3. Add a little more oil to the pan if required and add the pork, stir-fry for 2 to 3 minutes. Stir in the sauce and cook, stirring for a minute or until sauce thickens.
4. Return vegetables to the pan and stir to combine all ingredients together and coat with sauce.
5. Serve on top of steamed rice and scatter with sliced fresh chilli.

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Parmesan and herb crusted pork chops

Preparation Time 15 minutes

Cooking Time 30 minutes

Serves 4

Ingredients:

4 x 250g __pork chops

100g plain flour

Salt & pepper to season

2 eggs

1/4 cup water

3 cups Panko bread crumbs

1/2 cup grated Parmesan cheese

1/4 cup continental parsley, finely chopped

Oil for shallow frying

2 cups Napoli pasta sauce or tomato passata, warm

To serve:

Parmesan Cheese, shaved

Basil leaves

Tomato chutney

Baby spinach and black olive salad

Cooking Instructions:

1. Place pork chops onto a board, cover with plastic wrap and gently flatten pork with a rolling pin and even out the thickness of the pork.
2. Combine the flour, salt and pepper in a zip lock bag and add in the pork chops. Shake well to coat lightly and set aside
3. Beat the eggs & water together in a small bowl, set aside.
4. Combine the panko crumbs, grated parmesan cheese and parsley together in a small shallow tray and mix well.
5. Dip the flour dusted pork chops into the egg mixture drain off any excess and press into the parmesan Panko crumbs, coating well on each side.
6. Heat a small amount of oil in a large frying over medium heat to approximately 170c.
7. Cook the crumbed pork chops until golden brown on both sides. Place chops on a large oven tray covered with baking paper and finish the pork chops in a pre-heated oven at 150c for 10 minutes.
8. Serve the pork chop on warmed tomato pasta sauce, and top with shaved parmesan cheese and basil leaves. Serve with tomato chutney and baby spinach & olive salad.

Notes: If you are Gluten Free replace the flour with gluten free flour or chickpea flour and replace the Panko crumbs with rice crumbs or gluten free breadcrumbs.

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Hoisin glazed slow roasted pork shoulder

Preparation Time 15 minutes

Cooking Time 8 hours

Serves 4

Ingredients:

2kg __pork shoulder, bone in, skin removed and fat trimmed

6 cloves garlic, smashed

1 large piece fresh ginger, roughly chopped

Juice and zest of 1 lime

½ cup hoisin sauce

½ cup plum sauce

Salt and pepper

1 cup apple cider

Corn, tomato and bean salad

Mix together corn kernels of 1 cob of corn

1 x 410g can diced tomatoes, drained

1 x 410g can bean mix of choice

1 tablespoon chopped parsley

Olive oil

Cooking Instructions:

1. Preheat the oven to 140°C
2. Place the garlic, ginger, lime juice and zest, hoisin sauce and plum sauce in a blender, blend till smooth and well combined. Season with salt and pepper.
3. Line a deep baking dish with some baking paper, place the pork into the dish and spread the hoisin and plum sauce over the trimmed pork shoulder. Pour the apple cider around the base of the pork.
4. Cover with a piece of baking paper then completely cover and seal tightly with foil.
5. Place in the oven and cook slowly for approximately 8 hours or overnight.  When ready the pork should be very tender, place on a board with pan juices beside.
6. For the corn and bean salad, toss the ingredients together, season and sprinkle with chopped parsley and a drizzle of olive oil.
7. Serve glazed pork with grilled corn and the corn and bean salad

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