philpork

Sinigang Recipe

Ohh, sinigang. So perfect for lunch, much better at cold evenings as dinner. I actually know how to cook this thing as I have done so many times before. But I’m not very good at teaching cooking online because I NEVER measure anything by cups or teaspoons or anything. I just cook instinctively and rely on my sense of smell.

Anyway, this recipe is a good one since I think it’s got the measurements right and the directions perfect. Enjoy.

Ingredients:

  • ¾ kilo Pork, cut into chunks
  • 3 tomatoes, sliced
  • 2 onions, diced
  • 5 cloves of garlic, minced
  • 100 grams Kangkong (river spinach)
  • 100 grams String beans
  • 2 pieces horse radishes, sliced
  • 3 pieces gabi (taro), pealed
  • 2 pieces sili pag sigang (green finger pepper)
  • 200 grams sampalok (tamarind)
  • 3 tablespoons of patis (fish sauce)
  • 1 liter of rice wash or water

Directions:

  • Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
  • In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
  • Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
  • Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
  • Serve piping hot.

Tips:

  • Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

I would usually put more vegetables; I love vegetables, especially Kang-Kong. 

Source: http://www.filipinofoodrecipes.net

Kare-Kare

I jokingly call this meal “Peanut Butter Stew”. But technically, it really is a peanut butter stew. Its main ingredient is beef, but you can also use pork or chicken. Lots of vegetables like string beans, eggplants, pechay, and puso ng saging are included. All these are cooked in a sweet peanut butter sauce. This dish will never fail to make anyone take extra servings - even those on diet!

Tinolang Manok Recipe

Ingredients:

  • 1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
  • 1 thumb-sized fresh ginger root, cut into strips
  • 2 cloves garlic, crushed
  • 1 onion, chopped
  • 2 tbsp. patis (fish sauce)
  • salt, to taste
  • 4 to 5 cups water (or rice water – 2nd washing)
  • 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
  • 1 cup sili (chili) leaves or malunggay or substitute ½ lb. spinach
  • vegetable oil

Procedures:

  1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
  2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patisand salt.
  3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then addsili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.
  4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.
Lechon Paksiw Recipe

Left-over lechon from the fiesta? Don’t want any waste? This is what every Filipino family does with lechon left-overs - Lechon Paksiw.

Ingredients: 

  • 2 tbsp cooking oil
  • 2 tbsp crushed garlic
  • 1 kg left-over lechon, cut into serving pieces
  • Salt and pepper to taste
  • ¼ cup vinegar
  • 2 cups lechon liver sauce
  • 1 cup water
  • ¼ cup brown sugar
  • ¼ cup liver spread
  • Siling panigang (optional)

Directions:

  • Heat cooking oil. Sauté garlic and onion until limp.
  • Stir in left-over lechon and cook for 5 minutes.
  • Season with salt and pepper to taste.
  • Pour in vinegar. Do not stir until boiling. Add liver sauce and water.
  • Cover and bring to a boil. Add sugar and liver spread.
  • Simmer for another 5-10 minutes until sauce slightly thickens.
  • Add siling panigang if desired.

Source: http://www.pinoyrecipe.net/

Sisig

Sisig, probably the most famous pulutan in the Philippines, is usually made of maskara or the whole face of the pig - skin, fat, and meat. The maskara is boiled until tender and is grilled afterwards. It is then chopped into square bits, which are then sauteed with seasonings and is usually cooked until crispy.

There are as many variations of sisig as the number of dialects in the country. The most popular one, which also happens to be my favorite, is served on a sizzling plate, topped with lots of onions, chili peppers, and a whole raw egg. Mayonnaise, which gives sisig a creamy taste, has lately been a popular seasoning.

Sometimes, the pig’s brain (yes, the brain itself), is added in place of mayonnaise.

Bistek Tagalog Recipe

Ingredients:

  • ½ kilo sirloin beef, sliced very thinly
  • ¼ cup soy sauce
  • 3 tablespoon, calamansi juice
  • ½ teaspoon black pepper, ground
  • ¼ teaspoon monosodium glutamate (MSG), optional
  • 3 cloves garlic, minced
  • 2 large onions, cut into rings
  • 2 tablespoon cooking oil
Directions:
  • In a large bowl, mix the beef, soy sauce, calamansi, black pepper and MSG.
  • Cover the bowl and let the mixture sit in the refrigerator for at least 30 minutes.
  • In a frying pan, heat the oil and stir fry the onion rings until soft.
  • Remove the onion rings from the pan and increase the heat until the remaining oil is very hot.
  • Reserve the marinade, fry the beef slices in batches until brown, remove them to a plate as they cook.
  • When all the beef has been cooked, stir fry the garlic in the remaining oil.
  • Pour in the marinade and let it boil for about 1 minute.
  • Arrange the beef slices on a plate, top it with the onion rings, and pour the sauce over them.
  • Serve hot with rice.

Source: http://recipe.philippinecentral.com/

Lechong Baboy

Lechong Baboy is considered by some international chefs as the best pork dish in the world and personally, I think it is. The pig is roasted very carefully as a whole, resulting in a very crispy skin. It is then paired with a delicious sauce or gravy. Be careful though - extra servings means extra cholesterol and fats!

Nilagang Baboy

Literally translated as “Boiled Pork”  this dish astounds everybody by being so tasty despite being “just boiled”. Vegetables are added to give more taste to the soup. This goes well with a sawsawan or dip made of either toyo (soy sauce) or patis (fish sauce) and calamansi, a citrus fruit.