Ingredients
• 500 g Pork Belly (Liempo), Cut into 1 1/2 - 2 in cubes
• 50 g White Onion, slices
• 2 g Black Peppercorn
• 40 g KNORR PORK BROTH, dissolved in 2 L hot water
• 120 g Potatoes, quartered
• 80 g Saba, sliced diagonally
Procedure
1. In a pot, place bells, onions, peppercorns and KNORR PORK BROTH dissolved in water. Bring to a boil. Simmer for about 1 1/2 hr. until meat is tender.
2. Add potatoes. Simmer for about 3 minutes.
3. Add saba bananas and simmer further for about 8 minutes until potatoes and saba are tender.
4. Add cabbage or pechay baguio. Adjust seasoning with fish sauce.
5. Remove from heat. Serve hot.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Tuesday, October 4, 2011
sinigang na baboy with knorr soup base
Ingredients
• 800 g Pork belly (Liempo) cut into 1 1/2 - 2 in cubes
• 25 ml fish sauce
• 20 ml vegetable oil
• 180 g white onions, quartered
• 150 g tomatoes, quartered
• 2400 ml water or rice washing
• 48 g KNORR PORK BROTH
Procedure
1. Season pork slices with fish sauce.
2. Heat oil in a deep pan and sear pork slices about 5-8 min. until pork is lightly brown on all sides
3. Add onions and tomato and sauté for 3-5 min..
4. Pour in the water or rice wash. Bring mixture to a boil. Add in KNORR PORK BROTH and stir to dissolve. Lower heat and simmer for about 15 min. or until pork is tender.
5. Add taro cubes. Continue simmering for 5 min. until taro and pork pieces are fork tender. If preferred, simmer longer for a very tender meat and taro combination.
6. Add eggplant, radish, string beans and finger chili. Simmer for 2 min..
7. Add Knorr Tamarind Soup Base into the mixture. Add kangkong leaves. Simmer for 1 minute. Adjust seasoning with salt or fish sauce.
• 800 g Pork belly (Liempo) cut into 1 1/2 - 2 in cubes
• 25 ml fish sauce
• 20 ml vegetable oil
• 180 g white onions, quartered
• 150 g tomatoes, quartered
• 2400 ml water or rice washing
• 48 g KNORR PORK BROTH
Procedure
1. Season pork slices with fish sauce.
2. Heat oil in a deep pan and sear pork slices about 5-8 min. until pork is lightly brown on all sides
3. Add onions and tomato and sauté for 3-5 min..
4. Pour in the water or rice wash. Bring mixture to a boil. Add in KNORR PORK BROTH and stir to dissolve. Lower heat and simmer for about 15 min. or until pork is tender.
5. Add taro cubes. Continue simmering for 5 min. until taro and pork pieces are fork tender. If preferred, simmer longer for a very tender meat and taro combination.
6. Add eggplant, radish, string beans and finger chili. Simmer for 2 min..
7. Add Knorr Tamarind Soup Base into the mixture. Add kangkong leaves. Simmer for 1 minute. Adjust seasoning with salt or fish sauce.
Monday, October 3, 2011
Barbecue Pinoy Style
Pork - slice into square but thin pieces
Chicken - cut whole chicken into 4 pieces. Slit thick meat
(thigh and breast). Break joints of wings to flatten but do not
separate the bones.
Marinate for at least 1/2 day or overnight in the following mixture:
1/2 cup tomato or banana catsup 2 tbsp. sugar
1 head garlic, crushed 1 tsp. pepper 1 tsp. vetsin 1/4 cup rhum or gin 1 tbsp. salt 1 tbsp. soy sauce
Brush pork or chicken with mixture while grilling. Serve with 'papaya atsara', and fried rice.
Chicken - cut whole chicken into 4 pieces. Slit thick meat
(thigh and breast). Break joints of wings to flatten but do not
separate the bones.
Marinate for at least 1/2 day or overnight in the following mixture:
1/2 cup tomato or banana catsup 2 tbsp. sugar
1 head garlic, crushed 1 tsp. pepper 1 tsp. vetsin 1/4 cup rhum or gin 1 tbsp. salt 1 tbsp. soy sauce
Brush pork or chicken with mixture while grilling. Serve with 'papaya atsara', and fried rice.
FLAMING STEAK
Preparation and seasonings are the same as Sizzling Steak. You make into a flaming steak, after putting the cooked steak on the hot platter, immediately pour 2 tablespoons brandy around the steak and light it up. When flame subsides, quickly pour the gravy on the steak and serve at once.
Brown Gravy
2 tbsp. butter
1 tbsp. flour 1 cup broth
1 cup-evaporated milk 1/2 tsp. salt
1/2 tsp. vetsin
1/2 tsp. Worcestershire sauce
2 tbsp. chopped mushrooms (optional)
Heat butter in pan, add flour. Stir till it becomes pasty_ Then, gradually add broth and seasoning. Stir in milk and mushrooms. Stir until well blended.
Gamishings for steak
Fry the following in butter: thick strips of carrots, potatoe% sayote, sweet potatoes (kamote), and stringbeans. Fry until half cooked.
Brown Gravy
2 tbsp. butter
1 tbsp. flour 1 cup broth
1 cup-evaporated milk 1/2 tsp. salt
1/2 tsp. vetsin
1/2 tsp. Worcestershire sauce
2 tbsp. chopped mushrooms (optional)
Heat butter in pan, add flour. Stir till it becomes pasty_ Then, gradually add broth and seasoning. Stir in milk and mushrooms. Stir until well blended.
Gamishings for steak
Fry the following in butter: thick strips of carrots, potatoe% sayote, sweet potatoes (kamote), and stringbeans. Fry until half cooked.
SIZZLING STEAK Pinoy Style
Choice of meat: Beef - round or pierna Pork -thigh or pigi
Marinate for at least 1/2 hour in: 1/2 cup Worcestershire sauce 1 tbsp. vetsin '/a tsp. pepper with spring onions cut 1 1/2" long.
Meat Preparation: Cut all ligaments or litid on surface. Slice diagonally, 3" thick and slit in middle to make 1 1/2" thick. Pound meat with back oi knife or sprinkle with meat tenderizer to make it tender before marinating. You may also use the juice of fresh, unripe papaya as tenderizer.
Cooking time: Medium rare or half done - 7 minutes Well done or fully, cooked - 15 minutes. When grilling do not press meat so as not to squeeze out the meat's juice. Brush griller with a little oil before putting on steak. Also brush meat with a little oil before turning to grill its other side.
Meanwhile, while waiting for the steak to cook, heat the steak's steel plate on another stove. Arrange garnish ings on platter, so you can immediately transfer steak from the griller to the hot platter. The steak will sizzle when placed on the hot platter. Serve at once.
Marinate for at least 1/2 hour in: 1/2 cup Worcestershire sauce 1 tbsp. vetsin '/a tsp. pepper with spring onions cut 1 1/2" long.
Meat Preparation: Cut all ligaments or litid on surface. Slice diagonally, 3" thick and slit in middle to make 1 1/2" thick. Pound meat with back oi knife or sprinkle with meat tenderizer to make it tender before marinating. You may also use the juice of fresh, unripe papaya as tenderizer.
Cooking time: Medium rare or half done - 7 minutes Well done or fully, cooked - 15 minutes. When grilling do not press meat so as not to squeeze out the meat's juice. Brush griller with a little oil before putting on steak. Also brush meat with a little oil before turning to grill its other side.
Meanwhile, while waiting for the steak to cook, heat the steak's steel plate on another stove. Arrange garnish ings on platter, so you can immediately transfer steak from the griller to the hot platter. The steak will sizzle when placed on the hot platter. Serve at once.
Pork in sweet and sour sauce
1/2 kilo lean pork
1 large size onion, quartered 3 tomatoes, quartered 1 carrot (strips, 2" long)
2 bell pepper, red & green (strips) 2 stalks celery (1'/2" long)
3-4 cloves garlic, minced
1 small can pineapple tidbits 1 cup catsup
1 tbsp. soy sauce 1 tbsp. cornstarch 2 tbsp. flour 1 tbsp. salt 1 tsp. vetsin
Cut pork into small serving pieces. Boil in 11/2 cup water with a little salt. When tender, drain. Set aside broth to be used later. Sprinkle flour on pork. Fry until golden brown.
Saute' minced garlic until brown. Add altogether onion, tomatoes, celery, carrot, and pepper strips. Stir. After 3 minutes or until half-cooked, add catsup, pineapple tidbits (with syrup), and broth. Season with soy sauce and vetsin. Do not overcook the vegetables. Thicken with dissolved cornstarch. When it boils pour over fried pork.
1 large size onion, quartered 3 tomatoes, quartered 1 carrot (strips, 2" long)
2 bell pepper, red & green (strips) 2 stalks celery (1'/2" long)
3-4 cloves garlic, minced
1 small can pineapple tidbits 1 cup catsup
1 tbsp. soy sauce 1 tbsp. cornstarch 2 tbsp. flour 1 tbsp. salt 1 tsp. vetsin
Cut pork into small serving pieces. Boil in 11/2 cup water with a little salt. When tender, drain. Set aside broth to be used later. Sprinkle flour on pork. Fry until golden brown.
Saute' minced garlic until brown. Add altogether onion, tomatoes, celery, carrot, and pepper strips. Stir. After 3 minutes or until half-cooked, add catsup, pineapple tidbits (with syrup), and broth. Season with soy sauce and vetsin. Do not overcook the vegetables. Thicken with dissolved cornstarch. When it boils pour over fried pork.
STEAMED-BAKED SPARERIBS
1 1/2 kilo beef or pork spareribs
1 tbsp. soy sauce .
1/2 tsp. fresh ginger finely chopped 3 _cloves garlic, minced 1 tbsp. cornstarch 1 tsp. vetsin
Cut spareribs into small serving pieces (1" x 1"1.)
Combine all ingredients and marinate spareribs in this mixture for 15 minutes. Place in pan and steam-bake for 1/2 hour or until tender.
Arrange in serving plate and sprinkle top with chopped spring onions or parsley.
1 tbsp. soy sauce .
1/2 tsp. fresh ginger finely chopped 3 _cloves garlic, minced 1 tbsp. cornstarch 1 tsp. vetsin
Cut spareribs into small serving pieces (1" x 1"1.)
Combine all ingredients and marinate spareribs in this mixture for 15 minutes. Place in pan and steam-bake for 1/2 hour or until tender.
Arrange in serving plate and sprinkle top with chopped spring onions or parsley.
SPARERIBS pinoy style
1 kilo pork or beef spareribs (or chicken)
1/2 kilo beef or pork spareribs
1 tbsp. soy sauce "
1 tsp. fresh ginger finely chopped 3 ,cloves garlic, minced 1" tbsp. cornstarch 1 tsp. vetsin
Cut spareribs into small serving pieces (1" x 1").
Combine all ingredients and marinate spareribs in this mixture for 15 minutes. Place in pan and steam-bake for 1/2 hour or until tender.
Arrange in serving plate and sprinkle top with chopped spring onions or parsley.
1/2 kilo beef or pork spareribs
1 tbsp. soy sauce "
1 tsp. fresh ginger finely chopped 3 ,cloves garlic, minced 1" tbsp. cornstarch 1 tsp. vetsin
Cut spareribs into small serving pieces (1" x 1").
Combine all ingredients and marinate spareribs in this mixture for 15 minutes. Place in pan and steam-bake for 1/2 hour or until tender.
Arrange in serving plate and sprinkle top with chopped spring onions or parsley.
CHICKEN-PORK EMBUTIDO
1/2 kilo ground pork (no fat)
11/2 cup chicken meat (grind or chopped finely) 3 raw eggs
2 tbsp. pickled relish 2 tbsp. grated cheese 3 tbsp. bread crumbs 1 tbsp. vetsin 2 tsp. salt 1 tsp. pepper 1 tbsp. white sugar
1/2 tsp. cinnamon powder 2 cooked eggs, chopped
1 cooked carrot (cut into strips)
Mix all ingredients except carrot strips. Spread mixture on cheese cloth or aluminum foil. Arrange the carrot strips on top. Then, as in a jelly roll, roll up mixture. Roll tightly and wrap with cheese cloth or aluminum foil.
Bake in pre-heated oven at 300°F. After 1/2 hour baking, open the wrapping and continue baking for another 15 minutes or until brown.
An alternative to baking is to steam-bake embutido in steamer or in ordinary deep pan or kawali. After steaming for 1 hour,
fry until brown.
Thicken drippings with 1 tablespoon cornstarch or flour (dissolved in water) and pour on sliced embutido when about to be served. Garnish with spring onions or parsley.
11/2 cup chicken meat (grind or chopped finely) 3 raw eggs
2 tbsp. pickled relish 2 tbsp. grated cheese 3 tbsp. bread crumbs 1 tbsp. vetsin 2 tsp. salt 1 tsp. pepper 1 tbsp. white sugar
1/2 tsp. cinnamon powder 2 cooked eggs, chopped
1 cooked carrot (cut into strips)
Mix all ingredients except carrot strips. Spread mixture on cheese cloth or aluminum foil. Arrange the carrot strips on top. Then, as in a jelly roll, roll up mixture. Roll tightly and wrap with cheese cloth or aluminum foil.
Bake in pre-heated oven at 300°F. After 1/2 hour baking, open the wrapping and continue baking for another 15 minutes or until brown.
An alternative to baking is to steam-bake embutido in steamer or in ordinary deep pan or kawali. After steaming for 1 hour,
fry until brown.
Thicken drippings with 1 tablespoon cornstarch or flour (dissolved in water) and pour on sliced embutido when about to be served. Garnish with spring onions or parsley.
Paksiw na lechon
1 kilo cooked lechon
1 cup ready-mixed sauce
or 1 can liver spread 1 cup vinegar
1/2 cup brown sugar (pack) 1 tbsp. salt
1 tbsp. peppercorn (whole) 4 cloves garlic, crushed 1 teaspoon vetsin 1/2 cup dried oregano 1 cup water
Chop lechon into small serving pieces. Put in pan and add all ingredients. Boil. Lower heat and simmer until lechon skin becomes very soft and sauce thickens.
1 cup ready-mixed sauce
or 1 can liver spread 1 cup vinegar
1/2 cup brown sugar (pack) 1 tbsp. salt
1 tbsp. peppercorn (whole) 4 cloves garlic, crushed 1 teaspoon vetsin 1/2 cup dried oregano 1 cup water
Chop lechon into small serving pieces. Put in pan and add all ingredients. Boil. Lower heat and simmer until lechon skin becomes very soft and sauce thickens.
Paksiw na Pata
1 pork's leg (chopped)
1 gram dried banana blossoms 1/2 cup dried oregano leaves
or 1/2 tsp. oregano powder 1 tbsp. peppercorn (whole) 4 cloves garlic, crushed 1 cup vinegar
2 cups water
2 tbsp. soy sauce 1 tbsp. salt
1/2 brown sugar (pack)
Place pata and all ingredients in a deep pan with a tight cover Boil. Lower heat and simmer until meat and skin of pata is tender and sauce thickens.
1 gram dried banana blossoms 1/2 cup dried oregano leaves
or 1/2 tsp. oregano powder 1 tbsp. peppercorn (whole) 4 cloves garlic, crushed 1 cup vinegar
2 cups water
2 tbsp. soy sauce 1 tbsp. salt
1/2 brown sugar (pack)
Place pata and all ingredients in a deep pan with a tight cover Boil. Lower heat and simmer until meat and skin of pata is tender and sauce thickens.
Crispy Pata Pinoy Style
Clean pata and slit skin (3-4 slits on both sides) without cutting bone. Place in a deep pan with a tight cover. Add water, 7 Up and salt. Bring to a boil. After 15 minutes, add baking soda. Baking soda will hasten the softening of the pata's skin. Continue cooking. If water dries up and pata is not yet done, add another cup of water. Meat should not be too tender. Drain when done. Hang for 1 day or place in refrigerator overnight to make skin dry.
Before frying, brush with patis and sprinkle with flour generously. Deep fry until crispy and golden brown.
Put off heat and pour 1/4 cup water. This will make the skin more crispy.
Serve with this sauce:
vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo).
Before frying, brush with patis and sprinkle with flour generously. Deep fry until crispy and golden brown.
Put off heat and pour 1/4 cup water. This will make the skin more crispy.
Serve with this sauce:
vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo).
Chicken Pork Adobo
1/2 kilo pork 1/2 kilo chicken
1 cup vinegar 2 tbsp. salt
1 tsp. vetsin
1/2 tsp. pepper (powdered)
5-6 cloves garlic, minced
2 cups thick coconut milk
Cut pork and chicken into small serving pieces. Put in pan and add all ingredients except coconut milk. Boil for 5 minutes. Drain. Set aside broth. Fry pork, chicken, and garlic in oil until a little brown. Add broth again, cover and boil. When half cooked, pour in coconut milk. Stir until it boils. Continue cooking until pork and chicken are done.
1 cup vinegar 2 tbsp. salt
1 tsp. vetsin
1/2 tsp. pepper (powdered)
5-6 cloves garlic, minced
2 cups thick coconut milk
Cut pork and chicken into small serving pieces. Put in pan and add all ingredients except coconut milk. Boil for 5 minutes. Drain. Set aside broth. Fry pork, chicken, and garlic in oil until a little brown. Add broth again, cover and boil. When half cooked, pour in coconut milk. Stir until it boils. Continue cooking until pork and chicken are done.
Pork Isaw Asado
Clean intestines very well. Boil in water for 3 minutes. Drain. Place in pan, add soy sauce, sugar and water. Boil. Lower temperature, continue cooking until sauce thickens. Add 1 more cup water, salt, peppercorns, pepper, sanque, and bay leaf. Cover. Simmer for 1 hour or until done.
Slice intestines into 11/2 " long pieces. Servo with pickled papaya or pickled labanos.
Ingredients:
1 kilo pork intestines (bahay-guya or bituka)
1/2 cup brown sugar
5-6 cloves garlic, minced
1/2 cup water
1 tbsp. salt
2 tbsp. soy sauce
1/2 pc. bay leaf (dahong-lauren 1 petal sanque (estrella) 1/2 tsp. pepper (ground)
1 tbsp peppercorn
Slice intestines into 11/2 " long pieces. Servo with pickled papaya or pickled labanos.
Ingredients:
1 kilo pork intestines (bahay-guya or bituka)
1/2 cup brown sugar
5-6 cloves garlic, minced
1/2 cup water
1 tbsp. salt
2 tbsp. soy sauce
1/2 pc. bay leaf (dahong-lauren 1 petal sanque (estrella) 1/2 tsp. pepper (ground)
1 tbsp peppercorn
Casing for longanisa
Dried longaniza casings are rarely available in the local markets nor in the supermarkets. But, fresh casings (porkV bituka) are plentiful and you can make your own longaniza casi ngs.
Method l- Soak for 1 hour in water with vinegar or lemon juice. (For every 1 liter of water, add 1 tablespoon vinegar or lemon juice.) After soaking, wash. Insert one end on the faucet and let water run into it. If the odor is still strong, repeat the soaking and washing.
Method ll - Invert the casing (use a long piece of stick broom). Then mash the casing with several fresh guava leaves. Wash thoroughly in water. If the odor is still strong, repeat the mashing with guava leaves. Wash. Invert again.
In drying, run the back of a knife on the casing to squeeze out the water.
Method l- Soak for 1 hour in water with vinegar or lemon juice. (For every 1 liter of water, add 1 tablespoon vinegar or lemon juice.) After soaking, wash. Insert one end on the faucet and let water run into it. If the odor is still strong, repeat the soaking and washing.
Method ll - Invert the casing (use a long piece of stick broom). Then mash the casing with several fresh guava leaves. Wash thoroughly in water. If the odor is still strong, repeat the mashing with guava leaves. Wash. Invert again.
In drying, run the back of a knife on the casing to squeeze out the water.
LONGANIZA Pinoy Style
Mix all seasoning before adding to the ground pork. Add more pepper if you want a more spicy longaniza. Mix well.
Fill casings with mixture. Hang under the sun for 2-3 hours. Cool and store in refrigerator for at least 1 week before cooking. Or you may hang in a dry place, probably in the kitchen. It will last for 1 week without refrigeration because of the salitre.
How to cook
Prick longaniza with a fork, 2-3 times. Place in a frying pan, add 1/2 cup water. Let boil, stir once or twice, until it dries. Pour in 1 tablespoon oil. Fry until a little brown
Ingredients:
1 kilo ground pork
1/4 kilo pork fat (small cubes) 1/2 tsp. salitre
1 head garlic, minced
1 1/2 tbsp. fine salt
1/2 tsp. ground pepper
2 tsp. pimenton 1 tbsp.vinegar
longaniza casings
Fill casings with mixture. Hang under the sun for 2-3 hours. Cool and store in refrigerator for at least 1 week before cooking. Or you may hang in a dry place, probably in the kitchen. It will last for 1 week without refrigeration because of the salitre.
How to cook
Prick longaniza with a fork, 2-3 times. Place in a frying pan, add 1/2 cup water. Let boil, stir once or twice, until it dries. Pour in 1 tablespoon oil. Fry until a little brown
Ingredients:
1 kilo ground pork
1/4 kilo pork fat (small cubes) 1/2 tsp. salitre
1 head garlic, minced
1 1/2 tbsp. fine salt
1/2 tsp. ground pepper
2 tsp. pimenton 1 tbsp.vinegar
longaniza casings
Friday, September 30, 2011
Make a Bacon Pinoy Style
1 tsp. salitre
½ cup white sugar
½ cup brown sugar
½ cup salt
½ cup rhum or gin
Wash pork. Dry with a clean kitchen towel. Mix salitre, sugar, salt and rhum or gin and dissolve. Soak the pork belly or liempo. Cover with foil or cheese cloth. Refrigerate. Turn and prick with fork daily for 15 days.
On the 16th day washpork thoroughly. Boil with brown sugar. Do not overcook. Chill before slicing.
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