Pinoy Food | Free Filipino Food Recipes » Pork

Embutido Recipe (Filipino Style Meatloaf)

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

Dear readers,

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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Siomai or Steamed Dumplings

noemi — Fri, 04 Sep 2009 05:30:32 +0000

Dear readers,

Wonton Wrapper (You can make your own wrapper or just buy them at the grocery)
1 cup all-purpose flour
1 egg white
4 tablespoon lard
3 tablespoons water

1. Place flour in a bowl. Make a well in the center.

2. Add the egg white, lard and water in the center. Mix the ingredients in the center thoroughly and quickly work in the flour. Knead well.

3. Roll out thinly and cut into rounds of about 4 inches in diameter.

4. Put filling in each wrapper.

Filling
1/2 kilo Ground Pork with a bit of fat (instead of ground, diced to small pieces or chopped)
1 kilo cooked crab, shelled and chopped (or just substitute with 1 kilo ground pork)
1/4 kilo shrimps
2 tsp. sesame oil
1 tsp. rice wine
3 Tablespoons Chopped spring onions
8 Chinese dried mushrooms (soaked in hot water until softened and chopped)
1 small chopped water chestnuts or Singkamas or 1 small can bamboo shoots, drained and chopped
1 small carrot, grated
3 Tablespoons Cornstarch
2 eggs
2 Tablespoons Soy Sauce
2 teaspoon sugar
dash of black pepper
1 teaspoon 5 spice powder (if You don’t have this, see below on how to prepare the 5 spice powder or buy the McCormick Chinese Five Spice (Ngo Yong) at your favorite grocery store)

5 Spice Powder
Make your own Chinese Five spice powder seasoning mix using either ground or whole spices.

Ingredients for Chinese Five Spice powder

* 1 tsp. ground Szechwan pepper
* 1 tsp. ground star anise
* 1-1/4 tsp. ground fennel seeds
* 1/2 tsp. ground cloves
* 1/2 tsp. ground cinnamon
* 1/2 tsp. salt
* 1/4 tsp. ground white pepper

Preparation of Five Spice Powder:
Combine all ingredients in small airtight container. Store in a cool, dry place.

(Source: busycooks)

Okay now to prepare the filling:

Siomai

1. Combine all the ingredients together.

2. Continue to mix all ingredients inside the bowl for another 4 minutes. Leave overnight in the refrigerator so all flavors seep in all together.

3. The following day, place 1 heaped tablespoon in the center of each wrapper. Press down gently with a back of spoon to make the filling compact without air spaces.

4. Press wrapper up and around all the sides of the siomai leaving the center open.

5. Arrange the filled wrappers on the plate of the steamer which has been greased. Do not crowd the steamer.

6. Steam for 15 minutes on medium heat or 8 minutes if one uses high heat. Be careful not to overcook so siomai does not end up too dry.

7. Garnish the top of the siomai with shredded carrot and cilantro (wansoy).

8. Serve with toyo and calamansi and chili-garlic paste.

Yields around 5 dozen.——————

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Tokwa’t Baboy (Tofu and Pork)

noemi — Tue, 04 Aug 2009 10:20:48 +0000

Dear readers,

Ingredients

1/2 kilo pork (cut into chunk cubes)
6 pieces tokwa or beancurd
2 heads garlic , minced
1/4 teaspoon salt (for pork)
1 cup cane vinegar
1 cup soy sauce
1 teaspoon salt (for sauce)
1 teaspoon brown sugar
3 small onions , diced
2 small pieces chili pepper
Sliced onion rings from 1 onion

Directions

1. Fry the beancurd or tokwa until golden brown and crisp. Remove from pan and pat dry off on a kitchen towel. Cut the fried tokwa into 1/2 inch cubes. Set aside.

2. Boil pork in water with 1/2 tsp salt until tender. Cut the cooked pork into 1/2-inch cubes. Set aside.

3. Mix vinegar, soy sauce, 1 tsp salt, sugar, chili pepper (red sili), black pepper, diced onions and garlic in a bowl.

4. Combine fried tokwa and pork pieces together in a shallow bowl. Pour sauce made in step 3 onto the bowl. Garnish with fresh onion rings.——————

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Cebu’s Lumpia Ngohiong or Ngoyong

noemi — Wed, 29 Jul 2009 01:02:36 +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. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.Whenever I go home to my hometown in Cebu, I make it a point to buy Lumpiang Ngohiong. I recently went to Cebu for my 35th High School reunion and the first thing I looked for was the Ngohiong. Well, what is Ngohiong? It looks like kikiam but the taste of ngohiong is excellent. It’s similar to our Lumpia Shanghai except the stuffings are composed of ubod ( heart of the coconut), singkamas , garlic, spring onions, spices and ground pork or shrimps, then seasoned with ngohiong powder. Before frying the individual ngohiong pieces, one dips it in corn starch batter for crispy texture. Ngohiong Powder can be bought at the grocery stores. A common brand is McCormick Chinese Five Spice (Ngo Yong)

Anyway, I was craving for Ngohiong so much that my classmate taught me the basic recipe. I am sure you will just love it as much. You can adjust the proportions to suit your taste.

I have divided the recipe into three parts: the filling, the corn starch batter and lastly the ngohiong sauce. If you can’t find 5-spice powder at the grocery, I have also included the recipe below. The 5-spice powder will prove to be useful for other chinese dishes like siomai so it’s good to make a batch. It’s worth it.

Filling:

Ready made lumpia wrapper (get large size) or you can also use tofu wraps (called tau-pe)

1 kilo ubod, cut in strips
1/4 cup singkamas, cut in strips
3 tbsp ngohiong powder
1 teaspoon garlic
1 onion, minced
1 tbsp 5-spice powder (see recipe below if you can’t find 5 spice powder in the grocery or disregard this and just add 1 more tablespoon ngohiong powder to the filling ingredients)
5 stalks green onions, chopped
1/2 kilo ground pork or you may want to subsitute with shrimps if you are vegetarian
salt, pepper, and soy sauce to your discretion

1.Saute garlic and onions
2, Add pork and a little salt.
3, Add 1 cup water to cook the pork
4. When pork is cooked, add the shredded ubod and singkamas and mix all together. Season with ngoyong powder.

Test a small portion in a frying pan to make sure you have the right taste.

5. After you are satisfied with the taste, stuff filling into a large lumpia wrapper.
6. Dip roll in batter (recipe below) before frying in a wok.
7. When fried, cut the ngohiong in desired serving pieces. I usually cut into three portions.

Corn starch Batter:
2 cups cornstarch
3 tsp paprika
1 teaspoon white pepper
1 1/2 cup water

Ngohiong sauce:
2 tbsp soy sauce
2 tbsp brown sugar
1/4 tsp ngohiong powder
5 tbsp water
1/2 tsp corn flour
Little salt
1 egg white, lightly beaten

1. Mix all sauce ingredients in a small saucepan.
2. Simmer to gentle boil for 2 minutes.
3. Stir every so often until sauce turns smooth.
4. Add the blended egg white. Stir gently with a fork to create fine strands. Cool.

Make your own Chinese Five spice powder seasoning mix using either ground or whole spices.
Ingredients:

1 tsp. ground Szechwan pepper
1 tsp. ground star anise
1-1/4 tsp. ground fennel seeds (replace with coriander if you can’t find fennel seeds)
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground white pepper

Grind each ingredient separately in a spice mill or mortar. Combine and mix well. Store in an airtight container in a cool, dark place.

(Source of 5-spice powder:busycooks)

Ngohiong can be frozen and then fried when needed.

——————

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Babi Pongteh (Braised Pork with Salted Bean Paste)

noemi — Tue, 21 Jul 2009 01:53:20 +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. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.I hope you will indulge me with a few recipes the next few days. These are Peranakan dishes shared to me by the Singaporean chef in the ongoing Singapore Food Festival. You can read more about my food adventures at Multi-Cultural Gastronomic Experience in Singapore and Opening Day at the Singapore Food Festival. Just to give you a background, Peranakan culture reflects Singapore’s Multi-cultural landscape. Peranakan is a cultural juxtaposition between the Chinese and Malay or Indian and Malay resulting in a colorful and multi-faceted culture from history to costumes and jewelry. Just like us, Filipinos, our food is multi-cultural as well , heavily influenced by the Spanish, Chinese, Malay, Indian, American and many more. This Babi Pongteh recipe reminds me of our local Humba . In Humba, we use salted black beans but in the Babi Pongteh, it is Salted Bean Paste. I got to taste the salted bean paste and it is not as salty as the salted black beans for Humba. Try buying the salted bean paste at your local Chinese grocery stores. Here is the recipe developed by Shirley Tay.

Serves 10

Ingredients
Pork Belly (cut into pieces approx. 5cm) 2kg
Shallots 500g
Garlic 300g
Salted Bean Paste 200g
Dark Soya Sauce for colour
Sugar 100g
Oil 150ml
Water 1½ litres
Chicken Cube 1 no.

Methods:
1. Blend the shallots, garlic and salted bean paste together.
2. Heat up the oil in a pot.
3. When oil is hot, add in the blended mixture of shallots, garlic and salted bean paste and fry until fragrant and slightly golden brown.
5. Then, add in the pork belly and dark soya sauce and continue frying until the pork is evenly coated.
6. Add in enough water just to cover the pork belly and stir in seasoning. Simmer for 1 hour or until the pork is tender.
7. The dish is ready to serve hot with steamed rice.

Note: This is the original recipe of Shirley Tay, a Nyonya chef at the Swissotel Merchant Court.
——————

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Batchoy or Bachoy

noemi — Sat, 11 Jul 2009 04:00:35 +0000

Dear readers,

Any batchoy lover knows it is a noodle soup that originated in the district of La Paz, Iloilo City in the Philippines. Ingredients include various pork organs (liver, spleen, kidneys and heart) crushed pork cracklings, vegetables, shrimp, chicken breast or beef loin, shrimp broth, chicken stock and round noodles or miki. The noodles are similar to spaghetti, but are generally a bit finer. Here is a recipe that is innovated a bit for those who want to select the pork organs.

Ingredients

3/4 kilo batchoy (if you are living in the Philippines, you can buy this from a market vendor. The mix is composed of spleen or lapay, kidney or bato. liver or atay, pig’s heart and pork tenderloin)

——-
If you are not living in the Philippines or want to remove some organs in the packaged batchoy meat, here are the meat parts that I use

300 grams pork kidney
1/4 kilo pork Lapay (spleen)
1/4 kilo pork tenderloin
200 grams pork liver
1 tablespoon ginger, cut into fine strips
1 head garlic, minced
1 medium onion, minced
5 cups water (or chicken broth if you use chicken meat)
salt and pepper to taste
3 tablespoons patis
200 g. fresh miki, washed

for toppings:
spring onions, chopped
toasted garlic (fried separately)
1/2 cup pork cracklings or chicharon, pounded to your preference
whole raw egg for each bowl serving

(Note: you can remove some organs and replace it with shrimp, chicken breast or beef loin)

Directions

1. Slice the kidney and remove the white parts inside. If left inside, it will emit a slight odor. Rub kidney with salt and wash thoroughly.

2. Slice kidney, lapay, liver, kidney and pork tenderloin into 3/4 inch squares. Slice as thinly. Set aside.

3. In the Kawali, saute garlic. Remove when brown so you can use this for toppings. Then continue to saute the onions, ginger and patis.

4. When onions are transparent, add in the lapay , kidney and liver. Stir for 10 minutes.

5. Add pork tenderloin ( or substitute like shrimps, chicken or beef loin) and stir for another 2 miutes.

6. Add water and allow to boil.

7. Season with salt and pepper. Simmer for 5 minutes.

8. Add the washed miki noodles. Simmer for a minute or two. Don’t overcook.

9. When serving in the bowl, add the batchoy, then top with toasted garlic, green onions and pork cracklings.

Add raw egg to the steaming bowl.

Remember if you are squeamish about the pork innards, just remove them and substitute with shrimps, chicken meat or beef loin and slice thinly.

SERVES: 6
——————

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Crispy Pork Dinuguan or Crispy Pork Blood Stew

noemi — Wed, 01 Jul 2009 12:07:46 +0000

Dear readers,

So this entry will be divided into two parts, the preparation of Lechon Kawali and then the Dinuguan.

Please don’t cook this dish frequently. The dish is a sure-fire recipe to clogged arteries.

Let’s start with Lechon Kawali

3/4 kilo pork pork belly (or liempo)
4 garlic cloves, crushed
2 bay leaves
1 teaspoon peppercorns
salt
water, for boiling
oil (for deep fat frying)

Instructions for cooking Lechon Kawali

1. Cut the pork belly into serving pieces.

2. Mix crushed garlic, peppercorn, bay leaf, salt and water in a sauce pan.

3. Boil and simmer until skin is tender, around 30 to 40 minutes.

4. Drain, cool and dry well before frying to minimize splatters.

5. Deep fry the pork belly pieces until golden brown and the blisters show on the skin. Set aside.

Let’s now prepare for the Dinuguan

Cooked Lechon Kawali (see above)
1/4 kilo minced pork liver
2/3 cup native vinegar
1 large onion, chopped
1/2 teaspoon crushed peppercorn
1 small garlic, minced
1/2 cup pork blood (refrigerate until ready to use)
1 1/2 cups water
2 teaspoon sugar
1 tablespoon patis
2 large hot peppers (siling haba not labuyo)
salt to taste

Puto as side dish

Let’s cook the dinuguan

1. Chop coagulated blood. Mince the liver and season with a little salt. Set aside separately.

2. Mix vinegar, onion, pepper, and pork blood all together in a sauce pan. Blend well and bring to a boil.

3. As soon as the mixture is boiling, add water, sugar and patis.

4. Drop in the minced liver and hot peppers to the mixture. Simmer for 5 more minutes then add the Lechon Kawali. Mix just enough to coat the Lechon Kawali pieces. Don’t overcook or the crispiness will be gone.

5. Add salt to taste but this is optional. Remember the Lechon Kawali is already salty and may make the dinuguan even saltier.

Note that the dinuguan consistency depends on your preference. For Crispy Dinuguan, I prefer it to have a thick consistency like the photo shown above.

Best served with puto or plain rice.

Serves 6

——————

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Arroz a la Cubana

noemi — Sun, 07 Jun 2009 10:58:23 +0000

Dear readers,

1/2 cup ground pork
1/2 cup ground beef
1/4 cup raisins
2 cloves garlic
1/4 cup onion , sliced
1/3 cup tomatoes, sliced
4 saba bananas
salt and pepper to taste
cooked rice
eggs

1. Saute garlic in oil. Add onions, tomatoes, and when soft, add the ground pork and ground beef.

2. Cook covered until meats are done.

3. Add raisins and cook a while longer. Season to taste.

4. Peel bananas and slice lengthwise. Fry in a little cooking oil.

5. Arrange hot rice on individual platters and spoon meat mixture on top.

6. Arrange fried bananas around rice. Just before serving, fry eggs and top dish with one egg.——————

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