Embutido

Embutido is a Filipino version of Meat loaf. It is basically composed of Ground pork rolled in a foil along with other ingredients like eggs, sausages, cheese, raisins and a lot more for a more appetizing experience. This dish was dated back during Spanish Colonization when Spanish introduced to Filipinos a delectable dish made out of sausages. Over the course of time, Embutido has evolved into different variations. And now Embutido got even more flavorful as Filipinos added more ingredients into it to suit their own taste. This is our version of Embutido.

Ingredients:

1/2 kl Ground Pork

1/4 c flour

1 egg, beaten

2 tbsp Pickle relish, minced

1/2 c Raisins

1 medium carrot, finely chopped

1 small bell pepper, finely chopped

1 medium onion, finely chopped

4 cloves garlic, finely chopped

1 tbsp salt

1 tsp ground black pepper

For the fillings:

2 hardboiled eggs, sliced

2 pcs chorizo de bilbao, sliced

1/2 c cheese, diced

Procedure:

1. In a mixing bowl combine all the ingredients except for the fillings.

2. Grease the aluminum foil and place the meat mixture and flatten it.

3. Put in the sliced eggs, sausages and eggs alternately in the center of the meat mixture.

4. Roll and wrap the meat mixture until it covers up the fillings in the aluminum foil and locked it tightly.

5. Steam it for 40 minutes until well done.

6. Let it cool. Unwrap it, Slice and Serve,

Lechon Kawali

Want a heavy pork meal? this dish may be just perfect for you! Lechon kawali or the Pigs Pan. Its a local pork dish that is deep fried in hot oil to achieve the crispiness of the pork skin. This is perfectly served with lots of steamed rice and with your favorite sauce. Hmm.. yummy!

Ingredients:

1/2 kl Pork Belly
2 pcs Calamansi or 1 small Lemon
4 tbsp Soy sauce
1/4 tsp black ground pepper
1 tsp salt
cooking oil for frying

Procedure:

1. In a small bowl, mix the Calamansi, soysauce, black ground pepper and the salt. Set aside.
2. Prick the belly with fork so the marinating sauce will absorb well into the pork.
3. Pour the sauce into the belly. Leave it for 30 minutes to 1 hour.
4. Heat the oil. Deep fry the belly until cooked.
5. Slice the pork belly into serving size.
6. Serve it hot with rice and with your favorite sauce. Enjoy.

Tip:

If you have more time, the pork belly may be boiled first before marinating it and deep frying til crispy and golden brown.

Pork Ribs Nilaga

A simple way to prepare boiled pork ribs soup on a breezy cold night. Adding up some veggies into it such as potatoes and pechay makes it more tasty and healthy as well.

Ingredients:

1 kl pork ribs
1 bundle pechay
1 onion, quartered
1/4 c fish sauce (patis)
8 c water
1 thumbsized ginger, sliced
salt and pepper

Procedure:

1. In a pot over medium heat, put the pork ribs with onion, ginger and patis. Cook until the meat juice comes out and simmer until the pork has no pinkish color.
2. Pour the water and bring to a boil until the meat is tender.
3. Add the pechay, season with salt and pepper and stir well. Simmer for a minute until done.
4. Remove from heat. Serve hot with lots of rice.

Note: You can add some potatoes for this recipe. Slice it quarterly and add it after the pork is tenderly cooked.

Pork Kare-Kare

One of the most complicated dish known in filipino cuisine is Kare-Kare or Philippine stew. The dish may be hard to cook however it has an outstanding taste due to the uniqueness of the peanut flavor of the soup. The oxtail, pork hocks, pig feet or calves feet are usually the meat used in this recipe. Somehow a few pieces of pork chops may be a substitute for this dish.

Ingredients:

4 pcs pork chop, cut into halves
1 tbsp Annato powder (atsuete)
1 medium onion, minced
4 cloves garlic, minced
1 bundle string beans, cut into 3" length
2 pcs eggplant, cut into 12 pieces
1 bundle pechay (bokchoy)
4 c stock
6 tbsp peanut butter
2 tbsp rice flour
Bagoong or Shrimp paste
cooking oil for sautèing
salt and pepper to taste

Procedure:

1. Boil the pork chops until soft. Reserve the broth and set aside.
2. Saute the garlic and onion and add the Annato powder. Stir well. Add the stock and bring to a boil. Simmer for 3 minutes. Put the pork chops and simmer again for 5 minutes.
3. Add the string beans and eggplant, simmer until half cooked.
4. Put the peanut butter and rice flour. Stir well until thickened then add the Pechay. Season with salt and pepper to taste. Simmer until done. Remove from heat.
5. Serve with Bagoong or Shrimp paste. Enjoy!

Pork Liver Afritada

One of our favorite inner part of the pork is its Liver. Its loaded with protein and the nutrients we need. However, its also rich in fat and uric acid. Cosuming it in moderation is recommended. To sum it up, cooking it along with other veggies makes it more healthy and appetizing.

Ingredients:

1/2 kl pork, sliced into strips or into your desired slice
3 medium potatoes, sliced into your desired size
2 carrots, sliced into your desired size
3 cloves garlic, minced
1 onion, chopped
1 tbsp tomato paste
2 tbsp soy sauce
1 c water
1 tsp cornstarch
salt and pepper to taste

Procedure:

1. Saute the garlic and onion then add the liver. Saute for 1 minute.
2. Add the carrots, potatoes, tomato paste and the soy sauce. Simmer for 5 minutes stirring occasionally.
3. Add water, some salt and pepper to taste. Stir it well. Then thicken the sauce with cornstarch. Simmer until cooked.
4. Garnish with some fresh chopped onion leaves. Serve hot.

Pritong Pork chop

Probably the most easiest way to prepare a pork chop recipe. This is it. The fried pork chop. Juicy and tasty!

Ingredients:

4 slices pork chops
2 tsp salt
1 tsp pepper
cooking oil

Procedure:

1. In a bowl combine salt and pepper. Mix it. Rub it all over the pork chops. Let stand for about an hour.
2. In a pan heat the oil and put the pork chops. Cook for 8 to 10 minutes in each side or until golden brown.
3. Remove from heat. Serve hot with lots of rice and your prefered dipping sauce.

Pork Belly Inihaw Wrapped in Lemon Grass

I've made this dish and joined it on a photo contest and won 1st prize! The Worcestershire Sauce makes the taste distinct and the lemon grass gives aroma to the pork belly. Hope you like this dish too!

Ingredients:

1 tbsp. Lea and Perrins Worcestershire Sauce
1 kilo pork belly
lemon grass stalk
1/2 tsp. white sugar
1/2 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. banana catsup
3 pcs. garlic, minced
lemon grass (white part), minced

Procedure:

1. Cut pork belly about 9 inches long. 
2. Steam pork belly together with garlic and minced lemon grass until pork is tender.
3. When pork is tender, set aside.
4. Combine all ingredients for the basting sauce, Lea and Perrins Worcestershire Sauce, white sugar, salt, ground black pepper, banana catsup. Mix well.
5. Cut pork belly 3 inches each of the 9 inch cuts. Put in griller.
6. When pork belly turns brown, cut 1 inch on each 3 inches pork belly half way through starting from the meat to the skin. (the cut is where we will wrap the lemon grass stalk.)
7. Wrap lemon grass on each cut of pork belly to make it aromatic.
8. Bast the pork on both sides regularly with your basting sauce and flip the pork to avoid from burning.
9. When pork belly is cooked, take out from grill and finalize it by basting it with your sauce.
10. Serve with favorite dipping sauce.

Pork Binagoongan

This dish was made by my partner. The pork melts in your mouth as she boiled it until tender and the flavors are intact with the meat! I would love to eat this dish again some day!

Ingredients:

1 kilo pork liempo, cut in serving pieces
1/2 cup shrimp bagoong
4 cloves garlic, minced
1 small onion, chopped
1 medium tomato, sliced
5 tablespoon vinegar
1/2 tablespoon sugar

Procedure:

1.Boil pork until tender and cut into cubes. Set aside.
2. Sauté garlic, onion, and tomato.
3. Add pork and shrimp bagoong.
4. Stir fry for few minutes until pork starts to render fat and edges turn to brown.
5. Add vinegar and simmer for 5 minutes.
6. Season with sugar.
7. Continue cooking in low fire until done. Serve hot!

Crispy Pata

We've tried out this dish because my mom brought some pork pata. It turned out very good and the skin is very crunchy! I love it dipping in soy sauce with vinegar and some sliced chilis! Your family would surely enjoy this!

Ingredients:

3 kilo Pork Pata
5 cloves garlic, crushed
1 liter oil
water
salt

Procedure:

1. Boil pork pata in water and put 1 tbsp salt and crushed garlic until pork is tender.
2. Remove tender pata from boiling water and using a fork, punch holes on the skin of pata. (punching holes will make the skin pop and make it crispier)
3. Rub salt all over the pork pata.
4. On a deep fryer, heat oil.
5. Put pata in oil over low heat. Cook for 10 minutes.
6. Take out pata and heat the same oil again over high heat.
7. When oil is hot enough, put pata and deep fry again for 3 minutes. (this part makes the skin very crispy)
8. Serve and enjoy!

Pork Strips

Having a hard time thinking of a pork recipe for dinner? Well, this is a good suggestion for it. It's so easy and your done in less than an hour!

Ingredients:

1 kilo pork, cut into strips
3 potatoes, cut into medium size
1 pack tomato sauce, 250 ml
1/2 c water
1 red bell pepper cut into medium size
2 tbsp cooking oil
3 cloves garlic, minced
1 pc onion, chopped
Salt and pepper to taste

Procedure:

1. On a pan, saute onion and garlic until onion turns transluscent.
2. Add in meat and saute until brown or until cooked.
3. Pour tomato sauce and water and let it simmer for 15 mins.
4. Put potatoes and red bell pepper. Season with salt and pepper. Cover for 5 minutes.
5. Serve and enjoy!

How to Cook Longganisa

I am just sharing my way of cooking longganisa. This is a very common viand for breakfast.

Ingredients:

1/2 kilo longganisa
2 cup water
1 tablespoon oil (optional)

Procedure:

1. For 1/2 kilo just put 1 cup of water then bring to a boil over medium heat.
2. Allow few minutes to boil then prick with fork to allow the natural oil comes out from the sausage.
3. Stir occasionally until water evaporates, Then cook the sausages in its own oil, or if oil is not enough just add 1 tablespoon of oil and continue cooking until done.
4. Serve and enjoy.

Sari Sari

There's no waste in every part of a pig. This is a one way of how Filipinos use those inner parts to cook something new. Sounds yummy or not? Well, don't judge till you taste this exotic dish from the Southern part of  the Philippines. We call it 'sari-sari' because we used assorted parts like liver, heart, ear, intestines, etc. Try this dish for a new and exciting exotic food experience!

Ingredients:

1/2 kilo pork's liver, chopped
2 pork's ears, chopped
2 pcs. pork's tongue, chopped
1 pork's heart, chopped
2 pcs. onion, chopped
10 cloves garlic, chopped
1/2 cup soy sauce
1/2 cup vinegar
1 1/2 teaspoon ground pepper
5 pcs. chili, chopped


Procedure:

1. Boil all of the pork's parts until tender. Chop and set aside.
2. Saute garlic and onion then add in the rest of the ingredients. Simmer and stir occasionally until well blended.
3. Serve hot with lots of rice and enjoy!

Marinated Pork Inihaw

This dish is perfect for Sunday backyard family get together. Since this pork recipe is one of the easiest way to prepare and cook. Just marinate for a couple of hours and your pork is ready for grilling. It can also be a bonding time for the family members. What are you waiting for?

Ingredients:

1 kilo pork belly
1/2 cup soy sauce
5 cloves garlic, crushed
3 tbsp vinegar
1 tsp sugar
salt and pepper to taste

Procedure:

1. Mix all ingredients in a large bowl. Marinate for at least 3 hours in the refrigerator.
2. Grill the pork pieces for about 10 minutes on each side or until it is done.
3. Baste the meat with the marinade to keep it moist and juicy.
4. Remove from grill and slice into strips.
5. Serve hot with steamed rice and your favorite dipping sauce.

Lumpiang Longganisa

Who would've thought you can wrap your favorite longganisa in a spring roll wrapper or what we call  "lumpia wrapper". It's a new way to enjoy longganisa on a crunchy side! So why not try this mouth watering dish and give a little experiment to satisfy your longganisa cravings.

Ingredients:

5 pcs longganisa, crushed
1 pc carrot, small diced
1 pc onion, minced
3 cloves garlic, minced
salt and pepper
lumpia wrapper
1 pc egg, beaten
1 cup oil

Procedure:

1. Mix all ingredients in a mixing bowl.
2. Put about 1 tbsp of mixture in the lumpia wrapper. Set aside.
3. In a pan, heat oil.
4. Fry lumpia and make sure both sides are golden brown.
5. Serve hot with your favorite dipping sauce.

Breaded Pork Chops

Today I've decided to cook breaded pork chops! I like fried recipes and this is one of them! I love dipping this pork chop in thousand island dip!

Ingredients:

1/2 kilo boneless pork chops
1 cup flour
1 cup Japanese bread crumbs
1 egg, beaten
salt and pepper
1 cup oil

Procedure:

1. Season pork with salt and pepper on both sides.
2. Coat pork chop with flour. (pat it down to have a thin layer of flour)

3. Dip it in the egg.
4. Then cover with Japanese bread crumbs.

5. Heat oil in a pan.
6. Fry the breaded pork chops until golden brown on both sides.
7. Serve and enjoy!

Spicy Pork Rolls

I love spicy food and I have eaten a spicy beef roll from a restaurant and I was inspired to make my version of it using pork. Here it is! I hope you will also like this recipe!

Ingredients:

1/2 kilo ground pork

3 cloves garlic, minced

1 pc. onion, minced

salt and pepper to taste

lumpia wrapper

sili labuyo (de-seed)

cheese, sliced to sticks

1 pinch Thyme (optional)

Dipping Sauce (Thousand Island):

2 tbsp ketchup

2 tbsp mayonnaise

1 tbsp sweet pickle relish

1 tsp sugar

Procedure:

1. In a bowl, mix ground pork, garlic, onion, thyme, salt and pepper.

2. De-seed siling labuyo and cut stem. Then cut into half. (you can leave bits of the seed to make it really spicy)

3. Put half of siling labuyo, cheese and ground pork in lumpia wrapper.

4. Wrap the stuffing tightly so as not to make the stuffing break out of the lumpia wrapper.

5. In a pan, heat oil.

6. Fry the the pork rolls until golden brown.

7. Serve with your favorite dip!

Thousand Island dip:

1. Combine ketchup, mayonnaise, sweet pickle relish, sugar, salt and pepper.

2. Your thousand island dip is ready!

Pork Steak

Just by looking at this picture I'm already starving! Who wants some of this mouthwatering pork steak? You can enjoy them now and I will show you how easy it is!

Ingredients:

1/2 kilo pork (tender loin is the best)
1/4 cup soy sauce
3 tablespoons calamansi juice
salt and pepper to taste
1 big onion (cut into rings)

Procedure:

1. Marinate the pork with the soy sauce, calamansi juice, salt and pepper for 30 minutes.
2. Saute the onion then add the marinated pork and simmer , stirring occasionally until cooked.
3. Serve it hot.

Pork Humba with a Twist!

My mom thought of something new for pork humba. She usually uses Coke for her humba, but today she used tomato sauce instead, that's why we called it pork humba with a twist! The outcome was very delicious! You should cook this for your family!

Ingredients:

1 kilo pork pata

2 tbsp. dried tausi, drained

2 tbsp. brown sugar

3 tbsp. oil

4 cloves garlic, crushed

1/4 cup vinegar

2 1/2 tbsp. soy sauce

1 pc. laurel

1/2 tbsp. peppercorn

1 pouch tomato sauce, 115g

1 pc. star anise

1/2 cup water

3 packs pineapple tidbits, 115g

Procedure:

1. Drain and pat dry pork pata.

2. In a pan, put oil, sugar and pork pata and wait for sugar to caramelize and flip pork pata when other side is slightly brown. Add tausi and garlic and saute for a few minutes.

3. Add vinegar, soy sauce, laurel, peppercorn, star anise and Del Monte tomato sauce. Let it simmer and leave uncovered for 2 minutes without stirring.

4. Add water and pineapple syrup. Cover and simmer over low heat for 1 hour or until meat is tender.

5. Add Del Monte pineapple tidbits and simmer for 2 minutes.

6. Serve hot with lots of rice and enjoy!

Tortang Chorizo

Here's a simple dish that I love to cook. I added something new to it by putting some roasted garlic to add crispness in every bite.. I love dipping this dish with ketchup!

Ingredients:

3 pcs. de-skinned chorizo
3 pcs. eggs, beaten
salt and pepper to taste
roasted garlic, toppings

Procedure:

1. Heat oil in a pan.

2. Put in the de-skinned chorizo and crush. Wait for it to be cooked and slightly brown.

3. When chorizo is cooked remove from the pan and mix with beaten eggs then pour it in the pan to fry.

4. Sprinkle with  salt and pepper to taste.

5. Flip other side and cook for 2 mins.

6. Serve with toasted garlic and enjoy!

Pork Siomai

This popular dumplings has been flooding the busy streets of Davao. They sell it for a much cheaper price with different fillings to choose from. There's pork, beef, shrimp or even a Japanese inspired siomai. A Philippine version of siomai has a lot of extenders such as carrots, turnip, onion or sometimes it is also mixed with oats. I learned that the best wonton wrapper to use is the round shape since you can easily wrap the fillings in it. I fell in love with this dumplings so we make a lot of it at home. Hope you'll gonna love this home made pork siomai too. 

Ingredients:

1 kilo ground pork
1 pack wonton wrapper
1 cup carrots, minced
1/2 cup onion, minced
1 cup turnip, minced (singkamas)
6 tbsp. oil
1/2 kilo de-shelled shrimp, minced
salt and pepper to taste
2 pcs. eggs


Procedure:

1. Prepare steamer and bring water to a boil.
2. Combine all ingredients in a bowl and mix thoroughly.
3. Scoop 1 tablespoon of the mixture, depends on how much you want it on your siomai, and wrap it with wonton wrapper.
4. Brush steamer with oil. (to avoid siomai from sticking)
5. Put siomai and steam for 20-30 mins.
6. Serve with your favorite siomai dip.