Pinoy Food | Free Filipino Food Recipes » Pork

Ginataan

noemi — Wed, 18 Aug 2010 10:53:36 +0000

Dear readers,

Ingredients

1 coconut, grated
1/4 kilo ube or gabi, diced ( I don’t really like a lot of tubers in my ginataan so I just add a little of each)
1/4 kilo kamote, diced
5 saba bananas, sliced crosswise
8 sections of nangka or jackfruit in strip
3 tablespoons sago (kids love more sago in their ginataan)
1 cup sugar or add more depending your sweet tooth

Optional ingredients include tapioca balls which I didn’t add because of my preference to saba, langka, sago and kamote in my ginataan.

Directions

1. Prepare the coconut coconut cream and milk following instructions from Extracting Coconut Cream and Coconut Milk. (For those overseas, you can buy a can of coconut milk and coconut cream at your local grocery similar to the photo below)

Set aside 1 cup of thick coconut milk (first press) and 2 cups of coconut milk.

2. Boil coconut milk. Add sago, gabi or ube.

3. Cook until half-done.

4. Add the bananas, camote and nangka.

5. Blend in sugar.

6. Pour thick coconut cream (first press) before removing.

7. Cook until done.

I like my ginataan to have thick yet runny consistency.——————

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Tips in Cooking Adobo

noemi — Sat, 07 Aug 2010 02:50:57 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week.
My husband is fond of buying me recipe books or any books about food. One such book is The Adobo Book (Traditional & Jazzed Up Recipes) by Reynaldo Gamboa Alejandro and Nancy Reyes-Lumen. Not only do you get recipes of various authors but trivia and essays on adobo. The Personal Styles reflect the cook’s preferences. You should read the more than 100 adobo recipe variations ranging from Pork Adobo in Buco Juice, Adobong Tsino, Microwave Adobo, Fresh Oysters Adobo, Adobo sa beer and so much more.

What I’d like to show from the “Adobo Book” are tips for cooking adobo which is entitled the “10+ Commandments in Cooking Adobo”. I am sure you will learn a tip or two even if you have been cooking adobo for years.

1. Pork Liempo is best, tastiest and is better with skin-on. When cooked, becomes sticky and gelatin-y and helps thicken the sauce gloriously.

2. Simmer! Cook meats in low fire from start to finish (till meats are tender) and sauce is reduced [Cook uncovered in the last 10 minutes]

3. The usual ratios are

1 kilo meat (chicken or pork): 1/2 cup native vinegar (reduce accordingly to acidity of vinegar).
1 kilo meat (chicken or pork): 1/2 cup vinegar: 1/4 cup water
Soy sauce can range from 2 tablespoon to 4 tablespoon per 1/2 cup vinegar
1 kilo meat: 1/2 cup vinegar or acid: 1/2 tablespoon coarse salt
2-4 tablespoon soy sauce: 5- 10 peppercorns: 1 laurel leaf

4. Cook chicken separately from pork. Flavors come out better. Then combine later when serving.

5. Always have salt in adobo. It helps balance the acidity.

6. Crush peppercorn at the last minute to retain its aroma.

7. 1 medium-sized laurel leaf can add flavor and aroma to 1/2 kilo meat. If you have the chance, use fresh laurel leaves.

8. Garlic. Crush only when about to be used. If left in the marinade overnight, it will lose its strong flavor. Be generous with garlic.

9. Braise meat first in, first out till brown. Then simmer till tender. For a better finish, bake at the last 15 minutes.

10. Mix with liver spread or mashed liver. Broiling or roasting liver over coal adds a nutty flavor.

11. Adobo with gata. Gata can be combined with coco milk and coco cream.

12. Do not stir vinegar till it has cooked. That is, when all the acid has evaporated. Your nose will tell.

13. Cook covered and on low heat (also called simmering)

14. The “Flow Chart” of Cooking Adobo

Marinate –> braise–> simmer –> tenderize –> fry –> reduce –> keep for a day –> serve!

I bet you didn’t know all of the above tips. I must admit that I wasn’t aware of Tip number 10 where you add liver for a nutty flavor.

When it comes to the adobo dish on regular basis, I serve 3 variations of adobo: the Classic Adobo Recipe, the Chicken Adobo in coconut cream and White Adobo.

What about you? How many adobo dishes do you regularly cook?

——————

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Paksiw na Pata (Braised Pork)

noemi — Sat, 17 Apr 2010 23:40:37 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. I don’t do all the cooking at home. Sometimes it could be my husband, or on rare occasion, my daughters or my trusted helper, Diding. When I took a vacation in the USA, Diding took care of the cooking while I was away. She also paid my bills and basically run the house while my husband was at work. Paksiw na Pata is a simple dish which she cooked the other night. Of course, she can cook more complicated ones which I have taught her. I take pride when my helpers cook better than me or start a restaurant business once they leave my employment. One of the yayas of the kids has now her own small restaurant using the dishes she learned from me. Diding isn’t really fond of cooking but I prodded her to learn. Once she cooked the paksiw na pata, I told her to set it up on a white plate so I could take a photo.

I was pleased to note that she carefully placed the bay leaves and saba banana on the front. Maybe she had seen me take so many photos of our dishes that she already knew how to position the meat. Anyway, this entry is for Diding.

Here is the Paksiw na Pata recipe:

Ingredients

1 large pata or pig’s feet (around 1 kilo)
1/2 cup water
1/2 cup vinegar
1/2 head garlic, crushed
1/2 cup soy sauce
1/2 cup brown sugar (reduce if white sugar)
1/2 cup dried banana blossoms soaked in water
1 bay leaf
4 saba bananas, fried

Directions

1. Clean pata throughly. Boil in vinegar, water and garlic. (or you can use the pressure cooker)

2. Lower heat and simmer until pata is tender.

3. Add more water if needed.

4. Put in soy sauce, sugar, dried banana blossons, bay leaf and bananas.

5. Summer 5 minutes more. Serve hot.

It is a simple dish but it deserves to be shown only because I take pride in my helpers.

——————

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Pata Tim

noemi — Sun, 03 Jan 2010 01:44:00 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. Happy New Year! If you truly want to have a prosperous and Happy New year, we must start with our health. A lot of Pinoy cooking uses oil. A sure way to make healthy dishes is replacing regular cooking oil with olive oil. The dilemma of most Filipino homemakers lies on the high prices of olive oils, unlike the more affordable lesser quality oils. Fortunately, I got introduced to Olive oil that can provide the same throng of health benefits, not to mention a rich a flavorful taste without going over the budget. Once can cook Pata Tim with olive oil but don’t use virgin olive oil for cooking. Here is their recipe:

Ingredients
1 1/2 kilo Pork Leh (chopped)
1 head garlic (minced)
3 tablespoons soy sauce
2 tablespoons Oyster sauce
1 tablespoon rice wine
1 tablespoon patis
1 teaspoon sesame oil
1 cup pork or beef stock
2 tablespoons cornstarch in 4 tablespoons water
1 tablespoon Pure Olive Oil
1 Tablespoon garlic
4 pieces lettuce leaves (sliced)
6 pieces Shiitake mushrooms (whole)
2 Star Anise (optional)

Procedure

1. In a pot, boil pork leg until tender and keep stock.

2. Baste pork leg with soy sauce and brown in oil.

3. In another casserole, boil water and put in pork legs to take out oil.

4. Take out pork legs and discard water, take bones out and discard.

5. In a baking dish, arrange pork.

6. In a bowl, mix oyster sauce, rice wine, fish sauce, cornstarch diluted in water and sesame oil and soy sauce.

7. Pour in mixture to pork leg.

8. Steam pork leg for an hour or until cooked.

9. Saute lettuce and shiitake mushrooms in olive oil, garlic, star anise (optional) and oyster sauce until tender then make a bed for the Pata Tim

There you have one recipe using olive oil.

“Olive oils contain unsaturated fats that are less oxidized as compared to more common cooking oils,” says Professor Callanta, a UP professor. “Oxidized cholesterol from the more common cooking oils sticks to the artery walls and from the plaques that lead to heart attacks and strokes”.

Happy healthy cooking!——————

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Paella, Filipino Style

noemi — Wed, 30 Dec 2009 13:25:10 +0000

Dear readers,

Here is my Paella, Filipino Style recipe. Lauren assisted me with the cooking.

Ingredients
1/2 cup Olive Oil
1 cup malagkit (glutinous) rice
1 cup ordinary rice
2 minced onions
1/2 k chicken , cut in serving pieces
4 chorizo Filipino, sliced 1/2 inch thick diagonally
1/2 kilo big shrimps
3 alimasag
1/4 kilo squid, sliced into rings
1 cup clams
1/2 cup tahong
1 hard boiled egg, sliced

Sauce
Prepare sauce before cooking procedure

1 can tomato paste
1 small can tomato juice
4 tablespoon sugar
1 tablesoon fine salt
1 tsp pepper
2 big red bell pepper , sliced 1/4 strips

Procedure

1. Cook 1 cup rice and 1 cup malagkit rice. Set aside.
2. Saute garlic in oil . Add 2 minced onions and cook until very soft.
3. Add chicken, chorizon Filipino and cook until brown.
4. Add shrimps (unpeeled), 3 small alimasag (whole); squid, halaan or tahong.
5. Continue stirring 5 minutes
6. Add prepared sauce and simmer for a while.
7. Carefully remove chicken, etcetera fro sauce (Use Slotted spoon) and transfer to a platter. You can leave a few seafoods with the sauce.
8. To the sauce, add the rice. Mix well.
If too wet, cook over low fire a few minutes more.
9. Top with chicken , shrimps, etc that you set aside in step 7.
10. Decorate with hard-boiled eggs, green peas just before serving (after baking it)
11. Bake at 350 F for 30 minutes.

I remember the first time I baked this Paella. It was during the baptism of my daughter, Lauren. I wanted a simple celebration with home-cooked meals. I prepared the paella a day before the baptism celebration then placed the dish in the freezer. The next day, I baked it. Look at Lauren and I now, twenty years later still cooking the same paella dish.

——————

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Sweet Ham Recipe for Noche Buena

noemi — Sun, 29 Nov 2009 08:58:11 +0000

Dear readers,

Ingredients

3 kilos (pigue or hita) pig’s leg without the bones; select one with the skin and fat intact
9 Tbsps sugar
8 tbsps salt
1-1/2 tsps msg or vetsin
2 tsps prague powder (instead of saltpeter or salitre) – In Manila, you can probably buy salitre at Chocolate Lover, a supplier of baking and cooking supplies

Procedure:

1. Mix all dry ingredients in a bowl.

2. Rub these seasonings well into the meat. Set aside the seasoned meat in a glass bowl. Cover and refrigerate for one day.

3. Tie the ham tightly into a ball with string (I use cotton crochet string). Remove/Drain the meat juices that were left in the glass bowl and set aside for injecting.

4. Using a huge syringe (you can buy the largest syringe at Mercury drugstore for less than 20 pesos), inject the flavored meat juice all around the ham in small doses.

5. Set the ham aside in the glass bowl (covered) inside the refrigerator. Repeat the injecting process every day until no juices remain.

6. Keep the ham inside a plastic bag in the freezer for a month or more.

To cook the ham:

1. Add enough pineapple juice to cover the ham at about 3/4’s level (not quite to the top of the ham).

2. Add the following:

Brown sugar, just enough to sweeten the pineapple juice mixture
Bay leaves
Crushed garlic

3. Cook the mixture in a heavy, teflon-type pot over a low fire until the meat becomes tender. Watch out that the meat doesn’t get burned. You can prevent over-browning by turning the meat from time to time.

4. Cool the meat and slice into pieces.

If you want a drier ham, put the ham in a glass dish (pyrex) before cooling and slicing. The meat, however, will shrink considerably and will be a little tough (almost like beef jerky consistency).——————

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Lorna’s Humba- Pig Hocks

noemi — Mon, 23 Nov 2009 02:29:11 +0000

Dear readers,

This is not the traditional Humba recipe that mothers from the Visayas region of the Philippines teach their children. I’ve taken the influences from Filipino, Chinese, Indian, and American home kitchens to create my own version of this braised Humba that can take two to four hours’ cooking time. Of course, if you use a pressure cooker, the fragrant Humba cooks in half the time. If it’s a slow cooker you’re using, an overnight process is just as delicious.

Finding the right meat, and I don’t mean pork belly either, meant going to my neighborhood Polish deli, Deli 4 U, across the street from my suburban home in Illinois — and enjoying the thick, succulent slabs of not-very-fattening but definitely gelatinous pig hocks. Should I say I am in Pig Heaven? Since there were no dried Azucena flowers (tuberoses) available as a garnish, I used dried lily flowers, an extremely delectable substitute from San Francisco’s Chinatown.

According to MonsterGuide.net: “Pork hocks are also called pork shanks, Schweinshaxe, or Eisbein. Pork hocks are sliced from the hind leg or pork foreleg between the knee and the ankle. This is a tough meat as it is a part of a “work” muscle, but it is very tasty though not tender. Although not as popular as pork ribs, it is still a well-liked meat. Pork hocks, and pork in general, are available as natural, or organic, meat.”

Before we start, let’s review the term, “bouquet gaarni,” a remnant from my B.S. Hotel and Restaurant Administration college days at the University of the Philippines in Diliman, Quezon City.

BOUQUET GAARNI: A bundle of spices and herbs, the aromatics, are placed in a square of muslin cloth and tied together with butcher twine (”lambo”). I use a muslin bag sachet normally used for tea and I fill it up with my aromatics. If you don’t have any of the above but you have a tea strainer, you can use this, too.

I prefer using a bouquet gaarni instead of mixing the aromatics with the pig hocks because I don’t like biting into peppercorns or cardamon seeds. The bouquet gaarni is braised with the rest of the ingredients and is removed before eating.

Bon Appetit!

LORNA’S HUMBA

Equipment: a 16-cup or 4 quart, non-acid reactive saucepan (heavy stainless steel or glass)

Ingredients for Bouquet Gaarni:

4 pieces of Star Anise dried flowers
2 whole cinnamon sticks, split in half (the original length is 3-inch sticks)
6 small bay leaves (or laurel leaves)
1 to 2 tbsps. whole black peppercorns
16 cardamon seeds (whole, unpeeled)

1. In a heavy saucepan, combine the following:

2/3 cups soy sauce (low sodium is preferred)
1 cup white vinegar (Datu Puti vinegar or sukang maasim, made out of cane vinegar and water)
2 cups water
4 to 5-1/2 lbs. pork hocks, thawed and washed
Bouquet Gaarni, perched on the side of the saucepan, and immersed in the liquid mixture

2. Simmer over medium heat for 1-1/2 hours. Do not put the lid over the saucepan. The goal is to reduce the liquid, rendering a glazed, gelatinous sauce at the end of the cooking time.

3. Turn over the pork hocks after the first 45 minutes, for even cooking. Use tongs.

4. After 1-1/2 hours of cooking time, lower the heat to low-medium (simmer), and add 1 cup water and 1/4 cup brown sugar (pressed) or 1/4 cup white sugar. You can also lightly cover the saucepan (or leave a little opening).

5. Add 1/4 cup of dried azucena flowers or dried lily flowers. You could also experiment with dried banana blossoms, if available.

6. Cook for another hour until the meat tests done. The pork hocks should be tender and detach easily from the inner bone. If in doubt, simmer for another 30 minutes. Season with Montreal Steak Seasoning or lemon pepper to taste. You can also add 1 tbsp. of oyster sauce (I use the Mama Sita brand). The sauce should be a rich, glossy, caramel color.

You can blend your own mixture of Montreal Steak Seasoning. Click here for the recipe.

Notes: This makes a great potluck dish! It refrigerates and reheats well. I chose not to use salted black beans because some people develop an itchy feeling in their gums if they are not used to it. Other cooks like to add fried plantain bananas (saba) and cooked hard-boiled eggs with the simmering mixture. Use your imagination!

——————

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Embutido Recipe (Filipino Style Meatloaf)

noemi — Thu, 05 Nov 2009 01:31:18 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. Are you planning your noche buena menu this early? Well I usually plan mine as early as November. Every Christmas, I prepare Embutido (otherwise known as Filipino style meatloaf) in large quantities. It’s the perfect Holiday dish to prepare for unexpected guests. One can easily freeze the embutido, slice it , heat it in the oven and serve. The embutido that I know is wrapped in sinsal (an internal pork entrail) which is ideal for steaming. Mom only prepared embutido on Christmas season. There are so many ingredients which need lots of preparation time but like I told you, once prepared, and cooked it’s perfect to store.

Here is my Embutido recipe.

Ingredients

2 pieces red pepper, minced finely
3 kilos ground lean pork
2 pieces carrot, grated finely
1 cup Chorizo de Bilbao, chopped finely (this is the one that gives the flavor)
6 eggs, beaten
200 grams raisins
300 grams pickle relish
3 onions, minced
1 1/2 tablespoon minced garlic
1 1/2 teaspoons ground black pepper
3 1/2 Tablespoons fine salt
7 1/2 Tablespoon sugar
2 1/2 Tablespoon worcestershire saice
3/4 cup cornstarch

Garnishing

3 eggs hardboiled
5 pieces hotdog
4 pieces Vienna sausage

Procedure

1. Combine all the ingredients except the garnishings.

2. Blend thoroughly together. Before rolling , take a small meat portion and fry to make sure the flavors suit your taste.

3. Measure a 1 cup pork mixture. Spread pork mixture into 8″ x 10″ aluminum foil.

4. Make a rectangular well in the center.

4. Arrange slices of hard cooked eggs, Vienna sausage and hotdog. Roll until the ends of the pork mixture covers the eggs and sausages. Continue rolling the pork mixture back and forth until it covers the slices of eggs and sausages in the center.

6. The rolled mixture in the aluminum foil should reach around 1″ to 2″ in diameter.

7. Seal both ends. Repeat with the remaining pork mixture.

8. Steam bake in moderate oven over 350 F for 1 hour or steam for 30 minutes.

Makes 18 rolls

Isn’t this one of the perfect dish for Noche Buena?——————

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Baby Back Ribs Adobo

noemi — Tue, 06 Oct 2009 12:25:07 +0000

Dear readers,

1 cup organic apple cider vinegar (preferably aged in wood)
1 tablespoon soy sauce
3 small bay leaves
1 or 2 large jalapeno chiles, left whole
1 side of baby back ribs (about 2 pounds), cut up into individual or 2-rib portions
2 teaspoons rock salt
6 garlic cloves, peeled
2 teaspoons Tellicherry peppercorns
Steamed rice, for serving

1. In small bowl, combine vinegar, soy sauce, bay leaves and jalapeno. Arrange ribs in baking pan and season with salt.

2. Using a mortar and pestle, gently pound garlic cloves and peppercorns until they are combined and coarsely ground. Rub spices into the pork. Pour vinegar mixture over ribs, turning meat to coat evenly with the liquid. Cover pan tightly with plastic wrap and refrigerate at least 1 hour or up to overnight.

3. When you’re ready to cook ribs, transfer ribs and marinade to large, heavy saucepan. Bring mixture to boil, then reduce heat, cover and cook until meat is tender and falling off the bone, about 1 hour. Transfer ribs to a plate.

4. Increase heat to high and cook marinade, uncovered, until reduced to a medium-thick sauce, 5 to 10 minutes more. If sauce is still thin, simmer for a few more minutes until thickened. Discard bay leaves and jalapeno.

5. While you’re reducing the sauce, preheat broiler. Transfer ribs to a broiler pan lined with foil. Pour sauce over ribs.

6. Broil ribs until nicely browned, 3 to 5 minutes on each side. Serve with steamed rice, if you like.

(Serves 4)

Based from “Memories of Philippine Kitchens: Stories and Recipes from Far and Near”
by Amy Besa and Romy Dorotan
——————

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Easy way to Cook Sweet and Sour Pork

noemi — Sat, 12 Sep 2009 08:59:50 +0000

Dear readers,

Ingredients

1/2 kilo lean pork (boiled then cut into 1 inch cubes)
1/2 cup flour
2 eggs slightly beaten
1/2 teaspoon salt
1/2 cup water
3/4 cup pineapple chunks
1 piece green bell pepper, diced
1 carrot, cut into rounds
1 clove garlic, chopped finely
Oil to fry

1. Make a batter for the pork: mix flour, egg and salt.

2. Dip pork pieces in the batter one piece at a time.

3. Fry in pre-heated cooking oil until golden brown.

4. Remove and drain paper toweled colander.

5. Bring back cooked pork cubes into the sauce pan, then add pineapple chunks , green pepper, carrot, garlic and 1/2 cup water.

6. Cook for 10 minutes.

7. Prepare Sweet and sour sauce (recipe below), then pour in saucepan.

8. Let boil uncovered for 5 minutes. Thicken with cornstarch (1 tablespoon cornstarch dispersed in 1 tablespoon water)

9. Serve hot.

Sweet and Source Sauce

1/2 cup sugar
1/2 cup water
1 tablespoon soy sauce
1 teaspoon salt
1/3 cup vinegar

combine all ingredients

——————

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