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

 

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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

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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

 

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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

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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.

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BBQ Mexicali Butterfly Pork

Ingredients

• 4x 100% NZ __pork chops, thick cut and butterflied
• 2 tbsp canola oil
• 1x red capsicum, sliced and chopped
• 1x onion, cut in ½ and finely sliced
• 1x red chilli, seeded and finely diced
• 2 cups frozen whole sweetcorn kernel
• 400g diced tomato (tinned)
• Salt and pepper to taste
• ¼ cup sweet chilli sauce
• 3 tbsp soft brown sugar
• 1 tbsp canola oil for sauce
• Coriander and whole red chilli for garnish

Method

Step 1

• Heat the canola oil in a saucepan and sauté diced capsicum, onion, and seeded chilli until the onion turns opaque.
• Add the brown sugar and dissolve through the mixture.
• Fold through frozen sweetcorn, diced tomato, and sweet chilli sauce. Gently stir until the corn is hot, place in a bowl and cover to keep warm.

Step 2

• Heat the BBQ griddle until hot, brush the butterflied __pork chops in oil and place carefully down.
• Palliard the chops (sear lines), changing the angle after 4 minutes on one side.
• Carefully turn the chops over and repeat the process.

Step 3

• Allow the chops to rest for 10 minutes (cover with foil away from the heat).
• Spoon the sweetcorn kernel mix to the side of the plate.
• Layer butterflied chops on the mix and garnish with fresh coriander and red chilli.

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Simon Gault's Pork Fillet wrapped in Prosciutto

Ingredients

• 1x 100% NZ __pork fillet
• 12x semi-dried tomatoes
• 2 tbsp Italian rub
• 6x slices of prosciutto
• 100ml virgin olive oil

Method

Step 1

Preparing the __pork fillet

• Using a sharp knife, trim the fillet to remove the silver skin from the tail end of the fillet to the butt end.
• Cut the fillet length ways to open it then fill with the semi dried tomatoes.
• Lay 6 slices of prosciutto over lapping each other to form a sheet, onto a chopping board.
• Place the fillet onto the prosciutto and rub the Italian rub into the fillet. Roll the fillet in the prosciutto.

Step 2

Cooking the pork fillet

• Seal the pork in a hot pan with the olive oil, then place on a tray and cook in the oven at 185 degrees Celsius for 10 minutes, or until an internal temperature of 64 degrees is reached.
• Remove from the oven and rest for 5 minutes.

Step 3

Plating up

• Once rested, slice the fillet into as many pieces as required and place onto a serving plate.
• Garnish with a semi dried tomato and a drizzle of olive oil.

Note: Pork fillet makes an elegant dish for a dinner party but also can be roasted or grilled whole for a quick dinner, when sliced crosswise, achieving medallions which may be sautéed.

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Simon Gault's Pork Fillet with a Panzanella Salad

Ingredients

• 6x 100% NZ __pork fillets

Panzanella

• 200g sour dough
• 1x garlic clove, crushed
• 1x sprig of fresh thyme
• 25g capers
• 50g green olives
• 50g semi dried tomatoes
• 6x anchovy fillets
• 80g sheep feta
• 10g fresh Italian parsley
• 50ml extra virgin olive oil

Salsa Verde

• 25g fresh Italian parsley
• 20g fresh basil
• 20g fresh tarragon
• 10g capers
• 150ml extra virgin olive oil
• Salt and pepper

Method

Step 1

Making the panzanella and salsa verde

• Roughly chop bread and slowly fry with olive oil, garlic and sprig of thyme until golden brown. Drain off excess oil by placing on kitchen paper.
• Dry and blanch capers in deep fryer until crispy, place on kitchen paper.
• Remove stone from olives and cut in half, slice anchovy fillets into three.
• In a mixing bowl combine breadcrumbs, capers, olives, tomatoes, anchovy, parsley, feta and oil in a bowl, season and set aside.

• To make the verde, blanch and refresh all the herbs and remove excess water.
• Place in a bowl with the capers and oil, blitz with a hand blender until smooth, season with salt and pepper and set aside.

Step 2

Cooking the __pork fillet

• To prepare the fillet, use a sharp knife tilting up (so as not to touch the meat) to remove the silver skin, starting from the tail end and working towards the butt end.
• Season the pork with salt and pepper.
• Heat a fry pan, add the oil and heat until it reaches a shimmer.
• Place the pork into the pan and seal the fillet on all sides.
• Place on to an oven tray and cook at 185°C for 10 minutes, or until an internal temperature of 64°C is reached
• Remove from the oven and rest for 5 minutes

Step 3

Plating up

• To serve, smear a tablespoon of the salsa verde, place the panzanella, then slice the fillet and fan onto the plate.

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Roast Pork Rolled Loin

Ingredients 

• 1kg boned and rolled loin of pork, well scored
• 2 tbsp canola oil
• 2 tbsp sea salt
• 1x roast thermometer
• Sprig of rosemary or sage leaves
• 2 apples, cored and sliced into 8 each or 1 cup apple sauce
• 1 loaf thickly sliced potato bread

Method

Step 1

• Prepare the BBQ by putting the hotplate in the middle, firing up the outside burners, leaving the ones in the middle off.
• Score the 100% NZ __pork roast rind with a sharp knife - diagonal parallel lines 1cm apart.
• Brush with oil and salt.
• Insert thermometer in thickest part of roast.

Step 2

• Once the BBQ reaches 160 -170°C, place the __pork roast on top of the rosemary or sage leaves, skin layer up, in middle of the BBQ and close lid.
• Wait until the meat thermometer reads 71°C for 'medium done' and 76°C for 'well done' pork. As a general guide pork takes an hour per kilogram to roast at 160°C.
• Half an hour before roast is ready, place apple slices around the pork.

Step 3

• Remove the roast and rest in a warm place for 10 minutes before carving. This allows the meat to firm, the juices to settle and makes carving easier. Carve roast across the grain with a sharp knife to ensure maximum tenderness.
• Serve with bbq'ed apples or apple sauce between two slices of bread.

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Simon Gault's Pork Burger with a Smoked Chipotle Slaw

Ingredients

Smoked Chipotle Slaw

• 100g finely sliced cabbage
• 3 tbsp mayonnaise
• 1 tsp smoked chipotle tabasco

Burger

• 800g 100% NZ __pork mince
• 1x egg
• 1 tbsp Dijon mustard
• 2x minced garlic cloves
• 1x small bunch of basil, thinly sliced
• Salt and pepper

To Serve

• 4x burger buns
• 4x large onion rings
• 2x tomatoes, thickly sliced
• Fries

Method

Step 1

Making the burger patties

• In a bowl, mix together the __pork mince, egg, mustard, garlic, basil, salt and pepper.
• Test a small piece of the mixture for flavour and seasoning by frying in a fry pan. Adjust seasoning if required.
• Using your hands, form patties to a size of approximately 200g.
• Heat oil in a fry pan until it starts to shimmer, place the patties into the pan and cook for 5 minutes on each side, or until an internal temperature of 64°C is reached.

Step 2

Making the slaw

• In a separate mixing bowl, add sliced cabbage, mayonnaise and smoked chipotle.
• Mix well and season to taste, set aside.

Step 3

Plating up

• Under a hot grill, lightly toast the burger buns.
• To assemble, place the fried onion ring on the bottom half of the bun and spoon some slaw inside the onion ring.
• Place the pattie on top of the onion, then the tomato, then another spoon of slaw. Place on the top of the burger bun.
• To hold the burger together, use a bamboo skewer with a basil leaf and a cherry tomato spiked on to it, then spear it down into the burger.
• Serve with fries, cooked as directed.

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Sinigang na Baboy with Gabi

Sinigang na Baboy with Gabi is a popular Filipino soup dish. It is composed of __pork and vegetables boiled in a clear sour broth. This specific recipe uses __pork belly as the main ingredient. It also has vegetables such as okra, daikon radish, snake beans, ong choy (Chinese kangkong), and long green chili peppers.

Any cut of pork can be used to cook sinigang na baboy; there are no restrictions whatsoever. In fact, the most tasty sinigang na baboy is made using pork neck bones. Other common cuts of pork that can be used to make this dish are pork shoulder, picnic ham, and pork loin.

The most important thing to consider in making sinigang dishes is the level of sourness of the soup. There are many ingredients that you can use to make this dish sour. Traditional ingredients are unripe tamarind, bilimbi (kamias), and guava. The latter will provide a mild level of sourness. Personally, I like mine very sour and I discovered that using “sinigang sa sampaloc mix” provides just the right level of sour that I want. It also saves me time.

When is sinigang na baboy best eaten? It can be anytime you crave for it. However, I like it better for dinner especially when the weather is cold or if it is rainy (or snowy for that matter). Having sinigang makes me feel comfy and warm.

When I was younger, my mom would make us sinigang during the weekend. She always asks me to purchase the ingredient from the small stalls located just outside of our subdivision entrance. It was somewhat a type of training for me because I got the experience to select the type and cut of meat that she wants me to get, along with the different vegetables and ingredients that goes with the dish. That experience helped me realize how I enjoy the activity, which led me next to discover my interest in cooking. Sinigang na baboy was one of the first few dishes that I tried to make back then, while honing myself to be a good cook someday.

Try this Sinigang na Baboy with Gabi Recipe. Let me know what you think.

Sinigang na Baboy with Gabi

 

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Prep time

10 mins

Cook time

90 mins

Total time

1 hour 40 mins

 

This is a recipe for Sinigang na Baboy with Gabi

Author: Vanjo Merano

Recipe type: pork

Cuisine: Filipino

Serves: 6

Ingredients

• 2 lbs. pork belly, sliced into cubes
• 2 to 3 cups kangkong leaves
• 3 pieces long green chili pepper (siling pansigang)
• 2 ripe tomatoes, quartered
• 1 cup sliced daikon radish (labanos)
• 10 to 12 pieces snake beans, cut in 2 inch length pieces
• 1 large yellow onion, quartered
• 15 pieces okra
• 2 pieces taro, peeled and cut in half (gabi)
• 8 cups water
• 2 (20 g) packs Knorr Sinigang sa Sampaloc Mix Original
• 3 tablespoons fish sauce (patis)
• ¼ teaspoon ground black pepper

Instructions

1. Pour water into a cooking pot. Let boil
2. Add onion and tomato. Boil for 5 to 8 minutes.
3. Put the pork in the cooking pot. Boil for 25 minutes.
4. Add the taro. Cover and continue to boil for 30 minutes.
5. Add Knorr Sinigang sa Sampaloc mix, fish sauce, and ground black pepper; stir.
6. Put the daikon radish in. Cook for 3 to 5 minutes.
7. Add the chili peppers, okra, and snake beans. Cook for 7 minutes.
8. Add the kangkong. Cover the cooking pot and turn off the heat. Let it stay covered for 5 minutes.
9. Transfer to as serving bowl. Serve with a small bowl with patis and spicy chili.
10. Share and enjoy!

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Pork Chops on Green Beans

Ingredients

• 8x 1/2-inch thick 100% NZ __pork chops
• 1/2 cup fresh parsley, chopped
• 2x cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp orange peel, grated
• 1 tbsp lemon peel, grated
• 1 tsp sugar
• 1/2 tsp dry oregano
• 1/2 tsp black pepper
• 1/2 tsp salt
• 400g green beans, topped and tailed, blanched and quickly pan fried in 1 tbsp of butter

These pork chops are marinated in a flavourful citrus-herb marinade. Be sure to grill them hot and fast. If you have thicker chops, grill them just as hot, but for a little longer.

Method

Step 1

• Mix together the parsley, garlic, oil, rosemary, orange and lemon peel, sugar, oregano, salt and pepper.
• Spread the mixture over each chop, cover and refrigerate overnight.

Step 2

• Preheat a grill/electric fry pan.
• Remove as much of the marinade from the chops as you can by patting with a paper towel.

Step 3

• Grill the chops for 3 minutes on either side and rest for 3 minutes.
• Serve on green beans, cooked as directed.

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100% NZ pork stir fry

Ingredients

• 150g rice noodles
• 1 tsp sesame oil
• 600g 100% NZ stir fry pork
• 2 tbsp Thai red curry paste
• 1 tbsp peanut oil
• 1x red onion, sliced into thin wedges
• 1x red chilli, finely chopped
• 1x stalk lemongrass, very finely chopped (tough outer layers discarded)
• 1 tbsp finely chopped ginger
• 2x garlic cloves, finely chopped
• 1x red and 1x yellow capsicum, sliced
• 150g snow peas
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp palm or brown sugar
• ½ cup Thai basil leaves or substitute Italian basil
• ½ cup coriander

Method

1. Cook the rice noodles according to packet instructions then drain, refresh with cold water and toss with sesame oil and set aside.
2. In a bowl combine the __pork and curry paste and set aside.
3. Heat the oil in a wok and stir fry the onion, chilli, lemongrass, ginger and garlic for one minute. Add the pork and stir fry for two minutes. Add the capsicum and snow peas and stir fry for a further 2 minutes.
4. Add the rice noodles and then the fish sauce, lime juice and sugar, stir to combine and heat through. Remove from the heat and stir through the herbs.

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Pork in Sweet Soy Sauce

Ingredients

• 2 tbsp olive oil
• 5x cloves of shallot, peeled and sliced
• 5x cloves of garlic, peeled and sliced
• 500g 100% NZ Trim Pork shoulder, diced into cubes or pieces
• 8cm fresh ginger, peeled then sliced lengthwise
• 1/4 cup reduced salt sweet soy sauce
• 2 tbsp reduced salt soy sauce
• 1 tsp whole black peppercorns, crushed
• 2 cups reduced salt chicken stock or water
• 2 chillies, finely chopped
• 3 stalks lemon grass, smashed and tied in knots
• 3 bay leaves

Method

Step 1

• Heat oil to medium-hot in wok or heavy-based deep fry pan.
• Add shallots and garlic and stir-fry until lightly coloured.
• Add __pork and ginger and cook over high heat until the __pork is browned. Stir so the meat doesn't burn.
• Add soy sauces and pepper and stir-fry 1 minute.

Step 2

• Pour over stock or water and all remaining ingredients.
• Simmer one hour, stirring occasionally until juices have thickened and mix is shiny and darker.

Step 3

• Serve with steamed white rice and blanched beans.

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