Adobo Spareribs

 Another version of pork adobo every Pinoy loves. 

Adobo Spareribs is a mouthwatering variation of the beloved Filipino dish, adobo. This tantalizing dish features tender and succulent spareribs marinated and braised in a savory blend of soy sauce, vinegar, garlic, and spices. 

Ingredients:

1 kg pork spare ribs, 1kg

1 small head of garlic, crushed

1/2 cup soy sauce

1/4 cup vinegar or more if you want it more maasim

2 tsp sugar or more if you want it more sweet

whole peppercorns

4 pieces laurel leaves

1/2 cup water

Salt and pepper, to taste

cooking oil

Procedure:

Saute the garlic under medium to high heat in oil. Put in the pork spare ribs. Fry the pork for about 10 minutes or until they release fats and turn a bit charred. Add soy sauce, vinegar and whole peppercorns. Add the water and let it boil for another  15 minutes under low heat.  Close the lid and wait until the meat tenderizes. After 10 minutes, add in the bay leaves. When the pork is tender enough as per your preference, add sugar and butter (optional).  Serve with hot steamy rice.

Adobo Seca / Adobong Pula / Adobo sa Achuete / Adobong Caviteño

Adobo Seca or Adobong Pula or Adobo sa Achuete or Adobong Caviteño is the Caviteño way of cooking adobo without soy sauce but with achuete.

Ingredients:

1 kilo pork or chicken or mixed, cut into pieces
1/2 cup white vinegar
1 head garlic, crushed
2 tsp patis or more to taste
1/2 tsp. peppercorns
2-3 pieces bay leaves
achuete oil or achuete powder
cooking oil
water

Procedure:
Pan-fry pork until brown. Set aside. Pour enough water on the same pan add back pork. Add in the vinegar, garlic, bay leaves, salt and peppercorns. Bring to a boil and simmer for 15 to 20 minutes, add more water as necessary. Add in the pork or chicken and achuete oil or powder, simmer until tender,. and the remaining liquid has turned to oily sauce, correct saltiness as required. Serve over rice.

Homemade Kikiam

Ingredients:
1 kg ground pork
2 cups red onions, chopped
1/3 cup minced garlic
1 cup minced carrots
1/2 cup cornstarch
2 tsp iodized salt
2 tbsp sugar
1-2 tsp five-spice powder

Dry bean curd sheets
oil for frying

Procedure:
Mix together all ingredients except the bean curd sheets. Make sure to mix it very well to evenly distribute seasonings.
Divide meat mixture into 12 portions. Layer down a piece of bean curd sheet. Add in meat mixture and roll like a spring roll. Repeat with the rest.
Steam kikiam for 15 minutes. Cool and keep.

To serve, heat an inch-deep of oil in a pan. Deep fry kikiam in medium heat for 2-3 minutes on each side. Drain on paper towels. Slice before serving.

Recipe c/o : https://www.pepper.ph/easy-homemade-kikiam-to-make-you-the-next-king-of-balls/

Grilled Liempo

Ingredients:
500 grams pork belly slices (Liempo)
1/2 can of Sprite/7-up
3 pcs calamansi
1/3 cup soy sauce
3 tbsp. vinegar
4 cloves garlic crushes
2 tbs. sugar
freshly ground black pepper

Procedure:
Combine all the marinade ingredients in a mixing bowl. Stir until all the ingredients are well blended.
Put the sliced pork belly into the bowl with the marinade. Cover the bowl. Refrigerate for 6 hours. Grill until cooked. Serve with you desired side dishes.

Braised Pork Liempo Adobo Bowl with Laing

Ingredients:

1/3 cup soy sauce
5 cloves garlic, peeled and smashed
2 tbsp sugar ( you can add more if you want it sweeter)
1/2 teaspoon black peppercorns
half kilo boneless pork belly, cut into 2-inch pieces (16 to 20 pieces)
1/4 cup oil
1 large yellow onion, finely diced
2 bay leaves
1/4 cup white vinegar
fried garlic

Procedure:
Combine the soy sauce, garlic, sugar and peppercorns in a large bowl. Add the pork and marinate in the refrigerator overnight.
Drain the pork. Reserve the marinade and garlic. Heat the oil over medium heat. Brown the pork in batches, making sure not to crowd the meat and turning often until all sides are brown,
Discard all but 2 tablespoons of the oil. Add the garlic from the marinade and the onions, and cook, stirring, until the onions are translucent, 10 to 12 minutes.
Add back the pork, the strained marinade, 1 cup water and the bay leaves, and bring to a boil. Lower the heat to medium, cover and cook at a medium boil, stirring periodically, until the pork is tender but not falling apart, about 1 hour 25 minutes.
Add the vinegar, but do not stir. Cook, uncovered, until the sauce is reduced to the consistency of a loose marinara, about 20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over rice with laing. Sprinkle with fried garlic.

Japanese Curry Rice

Ingredients:

Curry

1 small white onion, sliced

2 large potatoes, cubed

1 large carrot, cubed

1 tbsp oil

½ packet of 230g (8.11oz) House Vermont Curry Mild

800 ml water

4 cups of cooked rice (hot)

Pork Cutlets

Pork cutlets

Salt and pepper

¼ cup flour

1 beaten egg

1 cup Japanese breadcrumbs

Oil to deep fry

Procedure:

For Curry

Heat over medium high heat 1 tbsp oil. Sauté onion for a few minutes until onion becomes translucen.

Add potatoes and carrots into the pot and stir for a couple of minutes.

Add water and bring to a boil. Reduce the heat to low to medium and simmer vegetables are cooked.

Break the curry roux into small blocks and add them into the pot. Stir gently to blend the curry roux over low heat.

Cooked covered over low heat for about 10 minutes until the curry roux is completely dissolved. Stir occasionally. Check the consistency of the sauce. If too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well. Set aside.

For Pork Cutlets

Season the pork with salt and pepper.

Coat fillet with flour. Shake off excess flour, then dip in then to breadcrumbs.

Repeat for the rest of the fillets.

Deep fry for about 3-4 minutes or until the bottom side is browned.

Transfer the cutlet onto a tray lined with paper towel to drain excess oil, and rest for 5 minutes.

Pour curry next to the rice and cutlet. Serve immediately.

Baby Back Ribs

Ingredients:
2 lbs. pork baby back ribs
1 pack Mama Sita BBQ marinade

BBQ sauce:
1/2 cup brown sugar
1 tsp. dry mustard
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup onion, minced
2 cloves garlic, minced
1 tbsp. salt
1 tbsp. freshly ground pepper

Procedure:
Marinade ribs in Mama Sita. Cover and refrigerate for at least 4 hours, up to 2 days.

Preheat oven to 275 degrees F.

Line a large baking sheet with aluminum foil. Section off a piece of foil large enough for each half of the ribs, and cover ribs tightly. Precook for 2 to 2 ½ hours, until the meat easily pulls away from the bone.

Combine all BBQ sauce ingredients in a medium saucepan set to medium-high heat. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and set aside.

Remove ribs from oven and discard aluminum foil; place on a platter. Heat grill to high heat. Once hot, place ribs on grill, brush with barbecue sauce, and cook 5 minutes; turn over, brush again, cook 5 more minutes. Transfer ribs to a cutting board and cut up to serve. Place on a serving plate and brush with barbecue sauce.

Mapo Tofu

Mapo tofu (ma po dou fu) is one of the most popular classic flavorful Sichuan dishes and a little spicy tofu dish made with garlic, ginger, and ground pork originating from China

Ingredients:

1 pound tofu, cut into slices 

1/2 cup chicken broth 

1 tbsp cornstarch 

2 tbsps soy sauce 

1 tbsp Lee Kum Kee oyster sauce 

2 tsps Lee Kum Kee chili garlic sauce 

200 grams ground pork 

1 tbsp grated peeled fresh ginger 

3 garlic cloves, minced

Procedure:

Place tofu slices on several layers of paper towels; cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate; discard paper towels. Cut tofu slices into 1/2-inch cubes.

Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.

Saute ground pork in a large nonstick skillet over medium-high heat until done. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook until golden. Add broth mixture to pan. Bring to a boil. Cook 1 minute or until mixture thickens. Remove from heat. Serve.

Crispy Kare-Kare

The marriage of kare-kare and crispy pork, two of the most yummiest foods in the Philippines.

Ingredients:

2 tablespoons oil
1/2 tablespoons annatto (achuete) seeds
1 medium red onions, chopped
3 cloves garlic, minced
2 1/2 cups pork broth
1/4 cup plus 2 tablespoons creamy peanut butter
2 to 3 tablespoons ground glutinous (malagkit) rice, toasted
2 tablespoons fish sauce
1 tablespoon sugar
salt and pepper to taste
1 bundle of string beans
2 bundles of pechay
4-5 pcs of eggplant, sliced
Fried Pork Cubes or Liempo or Lechon Kawali or Crispy Pata

Procedure:

Heat oil in a medium saucepan until very hot. Add annatto seeds and turn off fire. Stir until oil becomes red. Strain seeds and pour oil back to the pan. Add onions and sauté over medium heat until translucent. Add garlic and sauté until fragrant.Add broth and bring to a boil, then simmer. Whisk peanut butter until sauce becomes smooth. Add ground malagkit rice and whisk until thick. Season with fish sauce, sugar, salt, and pepper. Mix well and cook for another 5 minutes.

Blanched vegetables and string beans. Set aside.

Fry eggplant until cooked.

Place kare-kare sauce and vegetables on a serving platter. Arrange pork on top. Serve with bagoong.

Crispy-Coated Pork Belly Chops

Crispy on the outside, juicy on the inside!

Ingredients:
8 pork belly cuts about inches long each or .5 or less inch thick pork chops
Salt and Pepper
Ready-made breading (I used Crispy Fry)

Procedure:

Salat and pepper the meat to taste.
Fill pan with oil to cover at least half of the meat cut; put on high heat.
Dip meat (one by one) in ready made breading mixture
When oil is hot, fry the meat. Leave each side of the meat in the oil until the coating browns and becomes crispy. When this happens, lower heat to medium.
Leave meat for a few minutes until fully cooked.
Serve immediately with gravy, sweetened vinegar or your favorite dip. 

Tamarind Pork

Ingredients:

3 tbsps olive oil
1 pound pork cubes, cut into 1 1/2-inch pieces
2 cups chicken stock
1/2 cup light brown sugar
3 tbsps tamarind paste
1 tbsp soy sauce
pepper flakes

Procedure:
Heat oil in a large pot over medium heat.
Add the pork and cook on all sides until the outsides begin to brown.
Add the brown sugar, tamarind paste, pepper flakes and soy sauce. Add the chicken stock and bring to a boil. Reduce heat to simmer, cover and cook for 45 to 50 minutes. Serve.

Lechon sa Oven

Home cooked version of the popular Pinoy Lechong Baboy in the oven.

Ingredients:

1 kilo pork belly roast

1 bundle spring onion, chopped/sliced

3 stalks lemongrass, chopped/sliced

1 small size onion, chopped

2-3 pcs. bay leaf

1/2 head garlic, crushed, chopped

1 small packet sampalok sinigang mix

1/4 cup butter, melted

soy sauce

salt and pepper

Procedure:

Preheat oven to 300°F to 350°F. In a roasting pan with the same size with the pork belly place and arrange to form a bed the spring onion, lemongrass, onion and garlic, keep aside. 

Pat dry the pork belly. 

Rub the inner side with the sampalok sinigang mix then with salt and pepper to taste. 

Place the seasoned pork belly in the roasting pan with the skin outside. Drizzle the pork belly skin with soy sauce and rub to evenly coat. 

Place the roasting pan in the pre-heated oven and roast for 1 1/2 to 2 hours. Occasionally brush the skin with butter. Adjust, lower the temperature if the skin is drying or cooking to fast. Increase the oven temperature to 400°F to 450°F during the last 10 to 15 minutes of cooking or until reddish in color and the skin should be crisp at this stage. Remove from oven and cover the roasting pan with aluminium foil and let rest for 10 to 15 minutes. 

Cut into serving pieces and serve with your choice of dipping sauce.

Tokwa’t Bagnet

Tokwa’t Bagnet is crispy tokwa and twice fried pork with dipping sauce.

Ingredients:

1 kilo pork liempo, cut

1/4 head garlic

1/2 tsp peppercorns

1 tsp salt

1 bay leaves

4 blocks tokwa, sliced

cooking oil for frying

chopped red onions and scallion for garnishing

Procedure:

Wash pork belly. Add enough water to cover the pork belly. Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, then lower heat to simmer until pork is tender. Remove all scum that rises.

Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Prick the skin many times using fork then. Dry with paper towels if necessary. Keep refrigerated for several hours. In a large kawali heat enough cooking oil and deep fry pork belly at low heat until the pork turns brown. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.

Adobong Dilaw

Adobong Dilaw or Adobo Seca is another way of cooking adobo without soy sauce and using turmeric instead.

Ingredients:
1 kilo pork, cut into large cubes
1/2 cup white vinegar
1 head garlic, crushed
1/2 thumb size ginger , cut into strips
2 tsp patis or more to taste
1/2 tsp. peppercorns
2-3 pieces bay leaves
2 tsp. turmeric powder
cooking oil
water

Procedure:
Pan-fry pork until brown. Set aside. Pour enough water on the same pan add back pork. Add in the vinegar, garlic, bay leaves, ginger, salt and peppercorns. Bring to a boil and simmer for 15 to 20 minutes, add more water as necessary. Add in the pork and turmeric powder, simmer until tender,. and the remaining liquid has turned to oily sauce, correct saltiness as required. Serve over rice.

Crispy Pata

Crispy Pata is a whole pork leg boiled, dried and cooled overnight and then deep-fried until crispy golden brown. This is one of the all time favorite pork dish aside from lechon.

Ingredients:

1 Pata (front or hind leg of a pig including the knuckles)

1 bottle of soda (7Up or sprite)

1 tablespoon of salt

2 tablespoons patis (fish sauce)

1/2 tablespoon baking soda

1 tablespoon of monosodium glutamate (MSG)

4 tablespoons of flour

Enough oil for deep frying

Enough water for boiling

Procedure:

Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.

Make four to five inch cuts on the sides of the pata.

On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.

Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.

After the above process, rub patis on the pata and sprinkle flour liberally.

In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce:

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

Happy Fiesta !!!

BBQ Pork Ribs

The easiest way to make a bbq is using a bottled bbq sauce. Let's cheat today with this BBQ Pork Ribs using a bottled Hunts bbq sauce. 

Ingredients:
1 pork ribs
bottled bbq sauce of your choice

For basting:
1/2 cup bottled bbq sauce
1/2 cup banana ketchup
oil

Procedure:
Marinade pork ribs overnight. Combine ingredients for basting. Grill pork ribs in hot charcoal. Baste ribs occasionally until done.

Grilled Liempo

Grilled Liempo are sliced pork bellies, marinated and grilled. Here is a very simple recipe. 

Ingredients:
4-5 pieces pork belly
1/2 cup soy sauce
3-4 pieces calamansi
1 small head garlic, crushed
salt and pepper
banana catsup
1 tbsp cooking oil


Procedure:
Combine pork belly with the soy sauce, calamansi, salt, pepper, garlic and mix well. Marinade the pork belly overnight.

Pour the pork belly marinade in a bowl then add catsup and cooking oil. Stir well.  Grill the pork belly while basting with marinade until cook.

Asado Style Pork Spareribs

Asado is one of the Filipino dishes influenced by Chinese flavors. It involves a whole slab of pork braised in a sweet-and-salty mixture of soy sauce, brown sugar and spices.

Ingredients:

    1 1/2 pounds spareribs, cut into serving pieces

    ¼ cup soy sauce or more

    ½ cup brown sugar

    1 teaspoons salt

    1 teaspoon ground pepper

    2 bay leaves

    8 pieces star anise

    5 cloves garlic, minced

    1 onion, minced

    1 cup water

Procedure:

     In a pot over low heat, combine spareribs, soy sauce, brown sugar, salt, pepper, star anise, bay leaves, garlic and water. Cover and cook, adding more water in ½ cup increments as needed, for about 1 hour or until meat is fork tender and sauce is almost thickened. Removed meat fry until lightly browned then pour the sauce. Serve hot.

Lechon Paksiw

Lechon Paksiw is a traditional Filipino way of cooking left-over lechon is to recycle it into this yummy dish. Happy Fiesta con todo !

Ingredients:

left-over lechon

1/2 cup vinegar

1 cup water

2 cups lechon sauce or bottled Sarsa ni Mang Thomas

1/4 cup soy sauce

1/2 cup brown sugar or more (if you like it sweeter)

1 small head garlic, minced

salt and pepper

Procedure:

Chop lechon into small serving pieces. Add to a wok together with all the other ingredients. Bring to a boil. Lower heat and simmer until lechon skin becomes very soft and sauce thickens. Served with rice.

Sinigang na Baboy

Pork Sinigang or Sinigang na Baboy is a sour soup dish with vegetables and with pork as the main ingredient.

Ingredients:
1 kilo pork; cut in 1 1/2 inches chunks (liempo, kasim, or ribs)
1 medium onion, sliced
1 pack sinigang mix
1 medium eggplant, sliced
5 pieces okra, sliced into half
string beans(sitaw), cut in 2” length
kangkong leaves 
2 whole siling haba (long green pepper)
fish sauce

Procedure: 
In a stock pot, boil the pork until tender Add the onions and tamarind juice. Add eggpalnt, okra and string beans until tender. Then lastly, add the kangkong leaves and the long green pepper. Season with fish sauce according to desired tast.e