For our Western friends, the Filipino/Philippine noodle dishes is not as famous compared to our neighboring Asian countries like Vietnam, Thailand, and China. With this, I’d like to introduce you the a Philippine noodle recipe which very unique to us Filipinos. If there’s a noodle […]
This liver gravy is one of Filipino’s favorite dips for the famous lechon. Other than it’s thick and meaty taste, it provides a flavorful mix to the fatty goodness of the lechon meat. It is also used as dips with lechon manok and lechon kawali. […]
Lechon Kawali is literally deep fried pork belly that is a favorite for special occasions across the Philippines. It is served during fiestas (carnival season) or birthday parties and is mostly enjoyed with a kalamansi and soy sauce dip or Mang Tomas (a liver gravy brand in the Philippines). This Filipino recipe offers a super crispy pork skin and tender pork meat.
1 kilo or pork belly
2 tablespoon of salt
4 pieces bay leaf
4 crushed garlic
1 liter of vegetable oil
1 liter of water
- On a large pot, add the water, salt, bay leaf, and garlic. Bring to boil, then add the pork meat and cook ‘til tender (roughly 45 minutes).
- Remove the meat from the pot, and set aside to dry, then add another tablespoon of salt to the skin. Let it rest for 30 minutes.
- Dust the salt off from the skin and wipe the meat ‘til dry.
- Using another pot/fryer, slowly place the pork meat and partially cook for minutes over medium high heat. Also turn each side of the meat so you can have an even-colored browning on the meat.
(Caution: You may want to put a grease splatter guard on top of your pot to avoid oil splatters. Or partially cover it with the lid, do not thoroughly close the lid as it will make the pork skin soggy)
- Remove from the pork meat from the oil and let it rest for another 15-30 minutes.
- Place the pork meat again with the hot oil and allow to cook for another 5-7 minutes or until golden brown.
- Serve and enjoy with a mix of kalamansi and soy sauce dip or liver gravy (aka Mang Tomas).
Pork Menudo is a Filipino Pork Stew recipe that is easy to make using these basic ingredients of pork, carrots, potatoes, hotdogs and tomato sauce. Influenced by our Spanish heritage it has become a staple dish that is paired with rice. In Spanish, this might […]
Sisig is the ULTIMATE pulutan in the Philippines aka the go-to dish paired on a drinking session. The traditional way of cooking sisig is to boil and grill the pork mask, however, for this recipe I’ll show you the easy and lazy way of doing it. For me personally, I like cooking Sisig because I can make it in batches and my girls gets to have it as a baon/lunch for school the next day. So if you’re looking for a yummy dish that you can store and serve just in case you have visitors around, or a quick lunch meal for your kids then this recipe will surely do well in your kitchen.
1 kilo pre-cooked sisig cuts
¼ kilo pork liver
¼ kilo chicken liver
½ cup chopped green chili (siling haba)
½ cup chopped red onions
1 cup soy sauce
¼ cup cane vinegar
1 tablespoon white sugar
3 tablespoon cooking oil
½ liter of water
1 egg (optional)
- Using a pot, set the water to boil then add the pork and chicken liver. Leave to cook for 5 to 7 minutes. Then remove from the water and set aside.
- Roughly cut the chicken liver, then use a bowl to mash the liver to a paste consistency.
- Slice the liver to small cubes.
- Using a wok, add the cooking oil. Then add the pre-cooked sisig cuts. Mix for 2 minutes or until the pork fats starts to separate from the meat.
- Then add the pork liver and chicken liver paste, Mix again for another 2 minutes.
- Add the soy sauce and vinegar, and sprinkle the sugar. Mix for another 3 minutes.
- Add the chopped onions and chili. Mix again for another 2 minutes.
- Serve with slices of kalamansi for that sour kick. Enjoy!
Optional: Serve this dish on a hot sizzling plate and crack 1 piece of egg in the center.
My girls loves eating steak, and as much as I want to give them what they want, I have to admit that buying a good quality of beef perfect for steak is rather EXPENSIVE! So my cheat-sheet when steak is requested for dinner is to whip-up […]
You know those times when you take a bite of fried spring rolls that is oily, not crunchy and doesn’t have much filling? It feels like you’ve been deceived biting into each pieces without getting that crunchy flavorful bits in pieces in your mouth. It’s […]
Technically, the origin of sweet and sour pork is from China specifically in Cantonese cuisine. But the sweet and sour pork has long been loved by Filipino palates. So I have decided to post this recipe as a Filipino rendition of the famous sweet and sour pork.
1 cup of pork meat in bite size pieces
1 teaspoon of salt
3 gloves of garlic – chopped
½ bell pepper or 2 Asian bell peppers sliced into squares
1 can of 250 grams of pineapple cuts – bite size pieces
Pineapple juice from the canned pineapples
1 whole onion – peeled and cut into 4 portions (best if you can use white onions)
1 egg – beaten
Half a liter of cooking oil
1 teaspoon of cornstarch
1 tablespoon of tomato ketchup
1 cup of first class flour
3 tablespoons of cornstarch
1 tablespoon of baking powder
1.On a bowl, mix the pork meat, salt and garlic and marinate for 15 to 20 minutes.
2.On a separate bowl, mix all your breading ingredients.
3.Using a fryer or a deep wok, heat the cooking over medium fire.
4.After marinating the pork meat, add the egg and thoroughly mix it until all the meats are coated.
5.Then by batches, toss the egg coated meat to your dry ingredients making sure that it is thoroughly coated by the breading mixture.
6.Once your cooking oil is hot, toss a few pieces of the coated pork meat. Make sure not to put too much portions to avoid the batter from sticking together. Only cook it for 2 minutes and set it aside on a plat with paper towels so it absorbs the excess oil.
7.Repeat steps 5 to 6 for the remaining coated meat.
8.On a pan, drizzle a tablespoon of cooking oil.
9.Add the bell peppers, onions and pineapple slices. Sautee it for 1 minute.
10.Then add ¾ cup of the pineapple juice, stir and let it simmer for another minute over low heat.
11.Using a small bowl, mix the 1 teaspoon of cornstarch and tomato ketchup to a ¼ cup of water. Once mixed, add the dissolved cornstarch in the pan. Continue to mix until you have a thick consistency.
12.You may add more salt or sugar depending on your preferred taste.
13.Then toss the breaded pork on the sauce, and carefully mix all the ingredients until the pork is thoroughly coated in the sauce.
14.Plate, serve and enjoy!
One tip to know when the oil is hot is that smoke starts to appear, or pour a bit of the egg to see if it easily cooks and floats from the oil. Once that is achieved, then you have a pipping HOOOT cooking oil.
Lechon as we all know is a staple specialty Filipino dish served during special occasions in the Philippines. Served during fiestas, birthdays and weddings this famous Philippine version of roasted pig has long been a tradition of many Pinoys. The trick to this recipe is […]