Lengua Estofada Pinoy Style

1 tongue (about 1iz- 2 kilos)
2-3 large onions, quartered 6 green olives (optional)
1/4 kilo pork fat
3 tbsp. pimenton
1 small can tomato paste
or 2 cans tomato sauce 1 tbsp. vetsin
1 tsp. pepper (ground) 1 tbsp. salt
'/2 cup rhum
2 tbsp. chili sauce
2 tbsp. Worcestershire sauce
3 bell pepper, red & green (strips) 1 small can pineapple juice
1/2 cup bread crumbs
1 chorizo de bilbao (finely chopped)

To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape white, thick skin. Then wash in clear water.
Place in deep pan, pour water enough to cover tongue. boil. Lower heat and simmer until half done.

Saute onion and pork fat (in big slices) in butter. When onion is wilted, add all ingredients except bread crumbs. Stir for 3 minutes, then add to tongue. Continue cooking until tongue becomes tender. You may add more water if sauce dries and meat is not yet done.
Cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with bread crumbs. Pour over sliced tongue.

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.

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.

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).