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

 

Print

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

Read more ...

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

Read more ...

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.

Read more ...

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.

Read more ...

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.

Read more ...

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.

Read more ...

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

Read more ...

Asian marinated pork steak

Preparation Time 20

Cooking Time 30

Serves 4

Ingredients:

4 x 300g __pork steaks, 2cm thick

1/4 cup soy sauce

1 teaspoon ginger peeled and grated

1 clove garlic, finely chopped

1 teaspoon sesame oil

1/4 cup sweet chilli sauce

1/2 lime, juiced

To serve:

3 cups steamed rice

Black sesame seeds

Steamed broccoli

Cooked green peas

Lime wedges

Cooking Instructions:

1. In a bowl, combine the soy sauce, ginger, garlic, sesame oil, sweet chilli sauce and lime juice and mix well.

2. Add the pork steaks to the bowl and coat well. Allow to marinate for a minimum of 20 minutes and up to 24 hours, covered in the refrigerator.

3. Heat a pan over a medium heat for 2 minutes. Remove steaks from the marinade and drain off excess marinade.

4. Cook pork steaks for 6 minutes on one side without turning, then 2 minutes on the other, basting occasionally. Remove pork steaks and allow to rest for a final 2 minutes prior to serving.

5. Serve pork steaks over cooked rice with steamed broccoli and peas.

6. Garnish with wedges of lime, sprinkle lightly with black sesame seeds.

Notes: Soy sauce maybe replaced with tamari sauce for a delicious difference.

Read more ...

Pork Ragu Fettuccine

Preparation Time 15 minutes

Cooking Time 2 hours

Serves 4

Ingredients:

1kg __pork shoulder, cut into small pieces

Plain flour, for dusting

¼ cup (60ml) olive oil

1 brown onion, thickly sliced

3 cloves garlic, finely chopped

1 cup (250ml) dry red wine

1 cup water

400g can tomatoes

4 bay leaves

2 tablespoons tomato paste

1 tablespoon caster sugar

Sea salt and cracked black pepper

1 packet dried fettuccine pasta, cooked according to directions

Fresh basil leaves and grated Parmesan, to serve

Cooking Instructions:

1. Preheat oven to 180°C.
2. Place flour into a zip lock bag, add the __pork and with the bag closed, shake to coat.
3. Remove the pork from the bag shaking off excess flour.
4. Heat the oil in pan, add the pork pieces and cook on the stove top until well browned.
5. Reduce the heat then add the onion and garlic to the same pan on a low heat and cook for 6-8 minutes or until softened.
6. Increase heat and deglaze the pan with wine, stirring the bottom of the pan with a wooden spoon to release any flavour.
7. Add the water, tomatoes, bay leaves, tomato paste and sugar, season to taste and bring back to the boil.
8. Pour the mixture into a baking dish and cover with a tight fitting lid. Place in the oven and cook for 2 hours. Remove the lid and continue to cook for a further 30 minutes.
9. Cook the pasta according to packet directions, drain.  Divide the pasta between four serving bowls top with the pork ragu and sprinkle with parmesan cheese and basil leaves to serve.

Read more ...

Creamy pork Penne with mushroom and bacon

Preparation Time 15 minutes

Cooking Time 30

Serves 4

Ingredients:

2 x 300g __pork steaks, 2cm thick

Salt & pepper to taste

2 teaspoons olive oil

Pasta:

4 cups cooked Penne pasta, drained

150g Australian bacon, diced

40g butter

200g Swiss brown mushrooms, quartered

200g mushrooms, sliced

300ml cooking cream

300ml chicken stock

Finely chopped parsley to garnish

Cooking Instructions:

1. Brush each pork steak with olive oil and season with salt & pepper. Set aside to come to room temperature.

2. Heat a large pan over medium heat for 2 minutes, then add the bacon pieces cooked until well browned for 4-5 minutes. Remove bacon and set aside.

3. Add the butter to the pan and brown the mushrooms well for 3-4 minutes.

4. Add the cooking cream to the pan with the chicken stock and cook for 3-4 minutes, stirring continuously. Set aside.

5. Heat a separate pan over medium heat for 2 minutes and cook the pork steaks 6 minutes on one side, turn the steaks and cook for a further 2 minutes. Remove and allow to rest for 2 minutes before serving.

6. Toss the cooked pasta into prepared mushroom sauce and heat through, coating pasta well with sauce. Season with cracked black pepper

7. Slice the pork steaks diagonally into thick pieces and serve over the pasta. Garnish the pork with chopped parsley and serve in the pan at the table with a green salad and a little parmesan cheese

Read more ...

Pork san choy bau

Preparation Time 5 minutes

Cooking Time 30 minutes

Serves 4

Ingredients:

800g __pork mince

1 tablespoon oil

1 teaspoon sesame oil

1 small onion, finely chopped

1 clove garlic, finely chopped

1 small carrot, finely diced

140g can, water chestnuts sliced & chopped

3 tablespoons Kecap Manis sauce (sweet soy)

16 baby Cos lettuce leaves, washed

To garnish:

Bean sprouts

Sliced spring onions

Carrots, julienned

Cooking Instructions:

1. Heat a wok or deep frying pan over a high heat for 2 minutes.

2. Add the oil and sesame oil, then sauté the onion, garlic, diced carrot and water chestnuts, stirring for 1-2 minutes. Remove and set aside.

3. Add the __pork mince to the pan and brown well for 4-5 minutes.

4. Return the onion mixture to the wok with the Kecap Manis sauce and Sriracha sauce and stir-fry for a further 2 minutes.

5. To serve: spoon pork mixture into the prepared lettuce leaves and garnish with bean sprouts, sliced spring onions and julienne carrot.

Read more ...

Spicy Wonton Soup Recipe

I made Spicy Wonton Soup tonight because I was not feeling very well during the past few days. This stuffy nose due to a cold makes me uncomfortable. I could have opted for chicken soup, which sounds like a good idea. However, my intuition tells me to go above and beyond the norm. It was such a blast and it helped me feel a bit better. There was a generous amount of spicy chili in there. I just hope that it does not get back at me tomorrow.

I got this idea from the Sichuan Wonton wherein wontons are boiled and then topped with a generous amount of sauce composed of chili oil and vinegar. I did not like to eat something hot and sour today, so I opted to make a spicy wonton noodle soup instead.

Pork neck bones were boiled to make __pork stock, while the wontons were quickly assembled using ground __pork and other spices. I had my homemade chili sauce as a topping along with some toasted garlic. You can use store bought chili oil (preferably  the ones with chili and garlic) to save time. The noodles that I used were wide rice noodles. This type of noodle is commonly used to make Pho.

This was a quick recipe that I just thought of today and I am glad that everything worked out as expected.

Try this Spicy Wonton Soup Recipe. Let me know what you think.

Spicy Wonton Soup Recipe

 

Print

Prep time

90 mins

Cook time

20 mins

Total time

1 hour 50 mins

 

This is a recipe for Spicy Wonton Soup

Author: Vanjo Merano

Recipe type: Soup

Serves: 4

Ingredients

• 1 lb. pork neck bones
• 8 to 10 cups water
• 1 medium onion, chopped
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper
• ¼ cup toasted garlic
• 3 tablespoons chili oil (with garlic and chili)
• ½ cup chopped scallions
• ½ lb. wide rice noodles

Wonton ingredients

• 1 package wonton wrapper
• ½ lb. ground pork
• 1 small yellow onion, minced
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ½ teaspoon salt
• 1 teaspoon sesame oil

Instructions

1. Pour water in a cooking pot. Let boil.
2. Add the pork neck bones and medium chopped onion. Continue to boil between low to medium heat for 1 ½ hours.
3. Meanwhile, prepare the wonton by combining all the wonton ingredients in a bowl (except the wrapper). Mix well. Scoop 2 teaspoons of pork mixture and arrange it in the middle of the wrapper. Seal by folding the wrapper in a way that both ends meet together forming a triangular shape. Press against the side of the wonton to ensure that it remains intact. Set aside.
4. Remove the pork neck bones from the pot. Set it aside. (You can use it to make another dish).
5. Add 1 teaspoon salt, 1 teaspoon garlic powder, and ½ teaspoon ground black pepper in the cooking pot. Stir.
6. Add the noodles and wonton into the pot. Let the liquid re-boil. Continue to cook 8 minutes.
7. Add the scallions and half of the chili oil and toasted garlic. Cook for 2 minutes.
8. Transfer to a bowl. Top with remaining toasted garlic and chili oil.
9. Serve. Share and enjoy!

Nutrition Information

Serving size:  4

3.5.3226

 

Read more ...

Pesang Baboy at Manok Recipe

Pesang Baboy at Manok is the next best thing to __pork nilaga, as far as I am concerned. It is as simple to prepare and makes use of minimal ingredients. Both dishes look the same, but what is the main difference? The answer is ginger. “Pesa” is a type of soup dish wherein meat or fish are cooked in ginger broth.

This dish can be best defined as __pork and chicken slices (with potato and Napa cabbage) boiled in ginger broth. It is so simple and anyone can make this with ease. If you are learning how to cook and haven’t cooked anything in your life, go ahead and try this recipe. It is easy peasy lemon squeezy.

Aside from Napa cabbage, you may also use other alternative ingredients such as cabbage and baby bok choy (or pechay). The chicken and pork makes a good combination, but you can use one or the other – or both like what we have for this recipe. Fish is also a good substitute for meat. If you want the fish version, check out this pesang isda recipe.

Pesang Baboy at Manok can be eaten as it is, but it is usually eaten with rice. It will be better if you will have it with a dip of spicy fish sauce. You can make one by combining a few teaspoons of fish sauce with crushed red chili.

Try this Pesang Baboy at Manok Recipe. Let me know what you think.

Pesang Baboy at Manok Recipe

 

Print

Prep time

5 mins

Cook time

90 mins

Total time

1 hour 35 mins

 

This is a recipe for Pesang Baboy at Manok. It pertains to pork and chicken cooked in ginger broth.

Author: Vanjo Merano

Recipe type: Main dish

Cuisine: Filipino

Serves: 5

Ingredients

• 1 lb. pork belly, cubed
• 2 lbs. chicken, cut into serving pieces
• 4 thumbs ginger, pounded
• 2 medium potato, sliced into large cubes
• 2 teaspoons whole peppercorn
• 2 to 3 tablespoons fish sauce
• 8 to 10 cups water
• 1 large banana pepper or 2 pieces siling pansigang
• 8 leaves Napa cabbage (pechay Baguio), sliced

Instructions

1. Combine 8 cups water, pork, chicken, whole peppercorn and ginger in a cooking pot. Let boil. Cover and continue to cook in low to medium heat for 1 hour.
2. Pour the remaining 2 cups of water (add more if needed). Let it boil once more.
3. Add the cubed potato and banana pepper (or siling pansigang). Continue to cook in medium heat for 10 minutes.
4. Add the sliced Napa cabbage and pour-in the fish sauce. Stir and cook for 3 minutes.
5. Transfer to a serving plate. Serve with a cup of white rice.
6. Share and enjoy!

Nutrition Information

Serving size:  5

3.5.3226

 

Related Posts:

Pesang Manok (Chicken Soup in Ginger Broth) Molo Soup Crispy Adobo Flakes Recipe Easy Chicken Curry Pancit Molo Recipe

Latest Recipes

  More ...

Read more ...

Ham and Salad Wraps

Ingredients 

• 2x pieces tortilla or mountain bread suitable for wraps
• 2 tbsp cream cheese, mayonnaise, chutney or hummus spread
• 4x slices 100% NZ shaved ham
• 3-4 lettuce leaves, or use spinach, watercress or mesclun leaves
• 1/2 red or green capsicum, deseeded and sliced
• 1/2 small cucumber, cut into sticks
• 1x carrot, sliced into thin strips

Method

Step 1

• Spread both tortilla breads lightly with cream cheese or hummus.

Step 2

• Arrange ham and lettuce evenly over both pieces of bread, then add capsicum, cucumber and carrot in bunches with most at one end.

Step 3

• Roll up firmly, starting at the end with most filling.
• The cream cheese or spread helps to hold the wrap together, so make sure there is some along the last end to get rolled up.

Read more ...

Invalid page

Read more ...

Ham Hash Browns

Ingredients 

• 60ml oil
• 400g potatoes, peeled, cooked and roughly chopped
• 1 tsp crushed garlic
• 4 spring onions, sliced
• 200g lean ham, diced
• 100g mushrooms, sliced
• Freshly ground black pepper

Method

Step 1

• Heat the oil in a large pan. Add the potatoes and cook for 5 - 7 minutes, stirring now and then, until brown.

Step 2

• Add the garlic, spring onions, ham, mushrooms and cook, stirring, for 2 minutes. Season with pepper.

Step 3

• Serve with a poached egg and tomato salsa.

Read more ...

Glazing Hams

Ingredients 

Pomegranate Glaze
Mix together ½ cup Pomegranate Molasses, ¼ cup brown sugar, 1 Tbsp each of grated fresh ginger and finely chopped mint. Baste half onto the ham. After 20 minutes add pomegranate seeds to the remaining glaze mix and baste ham with this.

Thai Glaze
Chop 1 whole yellow mango into small dices and place in a bowl. Add 2 finely sliced kaffir lime leaves, ½ cup sweet chilli sauce, 1 Tbsp each of fish sauce, finely diced lemon grass, and the juice and grated rind of 1 lime.

Mexican Glaze
Mix together ½ cup each of finely chopped pineapple pieces and liquid honey; 2 Tbsp each of finely chopped jalapeno peppers, pepperdew peppers; lime juice and 1 Tbsp green pepper tabasco sauce.

Cranberry Glaze
Melt 1 cup cranberry jelly & add 1 tbsp whole seeded mustard

Celtic Glaze
1 cup chunky marmalade & 2 tbsp whisky or port

Chilli Glaze
1/4 cup coconut milk & 2 tbsp minced chilli

Fruit Glaze
Mix 1 cup soft brown sugar with 1/2 cup fruit juice & 1 tsp cinnamon

Honey/Seed Glaze
Melt 1/2 cup liquid honey & add 1 tbsp cumin seeds

Maple Glaze
1 cup maple syrup & 1/4 cup french mustard

Pineapple Glaze
Mix 1 cup brown sugar with 1/2 cup pineapple juice, 1 tsp dry mustard & 1/8 tsp ground cloves

Method

Step 1

To Glaze a Ham & Serve Hot:

Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat. Weigh the ham and calculate the cooking time. Allow 10 minutes per 500g. Score the surface by making diagonal cuts approximately 3mm deep. Cover with a glaze and place on a rack in a large roasting pan. Cook in oven preheated to 160°C for calculated time. Brush with the glaze 3 to 4 times during cooking.

To Glaze a Ham and Serve Cold:

Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat...Score the surface by making diagonal cuts approximately 3mm deep. Stud with cloves (optional) and cover with a glaze. Place on a rack and cook in an oven preheated to 180°C for 30 to 45 minutes. Brush with glaze 3 to 4 times during cooking. Cool the glazed ham quickly, then cover loosely and store in the coldest part of the refrigerator.

Ideas for decorating hams:
Pineapple rings or pieces
Whole or sliced green or black olives
Herbs
Sliced seasonal fruit
Red or green glace cherries
Chopped preserved ginger
Edible flowers
Whole cloves
Mandarin or orange slices
Angelica

 

Read more ...

Inihaw na Baboy

Inihaw na baboy translates to grilled pork. These are marinated __pork slices that are grilled to perfection. It is also a general term that pertains to any grilled cut of pork—be it __pork chops, loin, or pork belly. I specifically used pork belly for this recipe because it is the most common cut used to make this dish. In the Philippines, Pork belly is also known as “liempo”.

What are the characteristics of good grilled pork? I think that there is no right or wrong answer to this question because it really depends on our personal preference. To me, the ideal grilled pork should be tasty and juicy. It should also be moist and flavorful in the inside as it is on the outside. Can you share your criteria?

I was using thick cuts of pork belly for this recipe. It was pre-sliced that way when I got it from the meat shop. My initial thought was to slice it thinner so that it will cook quickly, but I decided to go with it so that I can demonstrate the steps that are needed when you are faced with the same scenario and still end up with my ideal tasty and juicy inihaw na baboy.

Making inihaw na baboy might sound simple to most people. Some might just rub salt all over it and throw it on the grill right away. While we are all entitled to our own beliefs and opinion, my suggestion is to go the extra mile by making your grilled pork dish stand out. This can be done by having complete and appropriate ingredients (for the marinade and basting sauce), extra time (we need time to marinate and grill the pork), and control of heat (to ensure that the meat is cooked just right). Of course, a good dipping sauce helps too.

Try this Inihaw na Baboy Recipe. Let me know what you think.

Inihaw na Baboy

 

Print

Prep time

3 hours

Cook time

40 mins

Total time

3 hours 40 mins

 

This is a recipe for Inihaw na Baboy or Grilled Pork

Author: Vanjo Merano

Recipe type: Pork

Cuisine: Filipino

Serves: 4

Ingredients

• 2 lbs. Pork belly

Marinade

• 3 tablespoons soy sauce
• 5 tablespoons banana ketchup
• 4 tablespoons Knorr Liquid Seasoning
• 1 teaspoon garlic powder
• 3 small lemons or 6 to 7 pieces calamansi
• ½ teaspoon ground black pepper

Basting sauce

• 3 tablespoons soy sauce
• 2 tablespoons Knorr Liquid Seasoning
• 3 tablespoons banana ketchup
• 1 lemon or 2 pieces calamansi
• ¼ teaspoon ground black pepper

Instructions

1. Combine all the marinade ingredients in a bowl. Stir until all ingredients are well blended.
2. Put the pork in the bowl with the marinade. Make sure to coat the pork. Cover and marinate the pork for at least 3 hours. Note: you can place this inside the refrigerator to avoid contamination.
3. Prepare the basting sauce by mixing all the basting sauce ingredients.
4. Heat-up the grill. Start to grill one side of the pork in low to medium heat for 3 to 5 minutes.
5. Brush the basting sauce over the pork and then turn it over to grill the opposite side. continue to grill for another 3 to 5 minutes. Repeat this step 2 to 3 times more (do not forget to baste the pork every time you turn it) until its completely cooked.
6. Remove from the grill and let it cool down. Slice into serving pieces.
7. Serve with a dip composed of vinegar, soy sauce, chili peppers, chopped onion, and ground black pepper.
8. Share and enjoy!

Nutrition Information

Serving size:  4

3.5.3226

Watch the video on How to Cook Inihaw na Baboy (Grilled Pork)

Read more ...

Pata Paksiw Recipe

Pata Paksiw or Paksiw na Pata is a Filipino __pork hock stew wherein slices of __pork hock are stewed in soy sauce and vinegar, along with other seasonings and brown sugar. Pata is a term used in the Philippines to describe ham hock or pork hock.

The cooking method for pata paksiw is similar to inadobo and estofado, except that the latter sometimes makes use of vegetables such as potato and carrots. The only additional ingredient used for this pata paksiw recipe aside from the spices and seasonings are dried banana blossoms (also called “puso ng saging” in Filipino).

I recently discovered that using special seasonings can help make regular paksiw na pata taste special. It never crossed my mind that the liquid seasoning that I use as a condiment when eating can also be utilized while cooking or marinating meat. The idea is new to me and I am glad to know that it really works.

Before we proceed to the recipe, allow me to give you some tips and pointers when cooking pata paksiw.

The first thing that I did was to wash the pata thoroughly in running water. It helps a bit to reduce its smell. I also recommend boiling it for at least 20 minutes before cooking with the rest of the ingredients; this will make the meat a little tender and it can help neutralize the odor while stripping off the oils and other unnecessary stuff. The oils and stuff are referred to as scums. You will see these float eventually towards the end of the boiling processs.

It is important for the pork hock meat to be very tender. This can be done by cooking it longer over low heat. If the liquid is about to dry out while you are cooking , you can add a cup or two of water and continue to cook until the desired tenderness is achieved. Always remember that you should be able to adjust the taste of the dish towards the end of the cooking process.

Lastly, I recommend using dried banana blossoms for this dish. If you are using the packaged ones that you got from the supermarket, make sure to soak it first in water for at least 10 minutes to tone it down a bit and decrease the strong flavor.

Try this Pata Paksiw Recipe. Let me know what you think.

Pata Paksiw Recipe

 

Print

Prep time

20 mins

Cook time

70 mins

Total time

1 hour 30 mins

 

This is a recipe for Pata Paksiw or Paksiw na Pata

Author: Vanjo Merano

Recipe type: Pork

Cuisine: Filipino

Serves: 3

Ingredients

• 2 to 3 lbs. pork hock, sliced into 3 to 4 pieces
• 1.6 oz. dried banana blossoms
• 3 teaspoons whole peppercorn
• 4 to 5 pieces dried bay leaves
• ¼ cup Knorr liquid seasoning
• 4 cloves garlic, crushed
• 1 medium onion, chopped
• ¼ cup brown sugar
• ¼ cup soy sauce
• 3 to 4 tablespoons vinegar
• 10 cups water
• 3 tablespoons cooking oil
• Salt to taste (optional)

Instructions

1. Boil 7 cups water in a cooking pot.
2. Once the water starts to boil, put the pork hocks into the pot. Cover and then boil for 20 minutes.
3. Remove the boiled pork hocks from the pot. Discard the water.
4. Heat the oil in the same cooking pot and then saute the garlic and onion.
5. Add the boiled pork hock back when the onion starts to get soft. Cook for 2 to 3 minutes.
6. Pour-in soy sauce, Knorr liquid seasoning, and remaining 3 cups water . Add whole peppercorns and dried bay leaves. Let boil. Cover and cook the pork in low to medium heat until it gets tender (around 40 to 60 minutes). You can turn the pork hock over to cook the opposite side, if needed. Add more water if necessary.
7. Pour the vinegar in the cooking pot. Let the liquid re-boil. Stir and then add the brown sugar and banana blossoms. Add salt of needed.
8. Cover and cook for 8 minutes.
9. Transfer to a serving bowl. Serve.
10. Share and enjoy!

Nutrition Information

Serving size:  3

3.5.3226

Watch the video on How to Cook Pata Paksiw

Read more ...

Pork Mince Balls

Ingredients

500g 100% NZ Pork mince 1/2 tsp crushed garlic 2 tsp freshly chopped parsley 1 tbsp freshly chopped coriander Zest of 1 lemon 1 tbsp Lea & Perrins Reduced Sodium Worcestershire Sauce

Method

Step 1

Preparing the mince balls

• Combine Pork mince, parsley, garlic, coriander, lemon zest and Worcestershire sauce together in a large bowl.
• Shape and roll into small individual balls (35 balls = 1 tsp of mince mix each).

Step 2

Cooking the mince balls

• Spray a little oil on the surface of a hot electric fry pan.
• Add the balls and cook for about 6 - 8 minutes.
• Turn often to cook the balls through quickly and evenly.

Step 3

Plating up

• Serve skewered with your favourite preheated tomato sauce; or over spaghetti.

Read more ...