Category Archives: Pork Recipes

Shanghai Egg Rolls

Ingredients:

Rolls:

  • 8 oz ground pork
  • 8 oz fresh ground shrimp
  • 3/4 cup water chestnuts or jicama (singkamas), diced
  • 1 medium carrot, peeled and cut into short strips
  • 3 cloves garlic, minced
  • 1 green onion, thinly sliced
  • 1 tsp soy sauce
  • 1/2 tsp salt
  • 1 tsp ground black pepper
  • 15 (5-inch) egg roll wrappers
  • Oil for deep frying

Sweet and Sour sauce:

  • 1 cup water
  • 3 tbsp tomato ketchup
  • 3 tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp Tabasco hot sauce
  • 2 tsp cornstarch dissolved in 4 tsp water

 

Prepare the sweet and sour sauce by combining all ingredients in a saucepan. Bring to a boil and simmer for 5 minutes or until the sauce thickens.

Mix the pork, shrimp, water chestnuts, carrot, garlic, green onion and soy sauce in a bowl. Season with the salt and pepper.

Place 1 heaped tablespoon of the filling on each egg roll wrapper. Roll the wrapper up tightly and seal the ends with a few drops of water. Repeat until all of the filling is used up.

Heat the oil in a wok. Deep fry the prepared egg rolls in the hot oil until light golden brown. Remove with a slotted spoon and drain on paper towels. Serve with a bowl of sweet and sour sauce on the side.

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Philippine Pork with Bitter Melon

Yields 4 servings

2 Tbsp vegetable oil
3 garlic cloves, minced
1 large onion, finely chopped
The meat from 2 pork chops, trimmed of fat and diced
1 Tbsp shrimp or anchovy paste
3 large tomatoes, diced
3 Japanese eggplants, tops removed, the flesh sliced into columns about 1 inch long
1 large bitter melon, top removed, sliced but unpeeled, cut into 2-inch pieces
1 cup water
1/4 tsp freshly ground black pepper
Salt to taste (may not be necessary if anchovy paste was used)

1. Heat the oil in a wok over medium-high heat and add the garlic and onion. Saute’ until the onion is limp.

2. Add the pork and continue to cook until it has browned; then stir in the shrimp paste and tomatoes. Reduce heat to medium and let mixture simmer, stirring occasionally, until the tomatoes have softened down and lost their shape.

3. Add the eggplant, bitter melon, water and pepper. Cover and simmer until melon is tender, but still a bit crisp. Uncover and correct the seasoning, if necessary.

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Honey Lemon Pork Chops

Ingredients:

8 pork loin chops
½ tsp salt
¼ tsp pepper
¼ cup water
¼ cup honey
½ tsp lemon rind
2 tbsp lemon juice
1 tsp parsley
2 cloves garlic, minced
2 tsp cornstarch
4 lemon slices
Procedure:

Place the pork chops in a deep dish or Pyrex pan. Season with salt and pepper, then set aside. In a bowl, combine the honey, lemon rind, lemon juice, garlic, and parsley, then pour over the pork chops. Microwave on medium heat for about five minutes, then rotate the dish and microwave another 15 minutes. Turn the dish every 3 minutes to make sure the pork cooks evenly. Remove the pork and mix the water and cornstarch with the remaining mixture on the dish. Microwave until the sauce boils. Pour the sauce over the pork while it’s still warm.

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Chili Adobo

Ingredients:

¼ kg pork, cubed
¾ cup soy sauce
1 picanto chili, thinly sliced
1 tsp garlic, minced
½ tsp ground pepper
1 tsp sugar
Procedure:

Saute pork in garlic for about 2 minutes or until lightly seared. Add in soy sauce, pepper and sugar, and let it boil down until you get a thick sauce. Stir in the sliced chili and simmer for 5 minutes. Serve while hot.

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Adobo with Banana Fritters

Ingredients:

1 kg pork kasim, chopped
3-4 pcs saba bananas, sliced diagonally
4-5 cloves garlic, chopped
½ medium onion, chopped
1 cup soy sauce
1 tsp calamansi juice
1 tsp sugar
½ tsp ground black pepper
Procedure:

Deep fry the banana slices until they turn golden brown, then drain and set aside. In a separate pan, sauté the garlic and onion until the onions become transparent. Add in the pork and stir until the sides are lightly seared. Add the soy sauce and pepper. Add some water if necessary; let the liquid boil down until it forms a thick sauce. Add the sugar and calamansi juice, mix well, then add the banana slices. Let it simmer for about 5 minutes before serving.

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PORK CHOP STEAK

1 kilo pork chops
1 can (234g) DEL MONTE Fresh Cut Sliced Pineapple, drained (reserve syrup) and each cut into 2
2 medium white onion, cut into rings
1 medium red and green bell peppers, cut into rings
MARINADE
1/4 cup pineapple syrup
3 Tbsp soy sauce
1/2 tsp iodized fine salt (3/4 Tbsp.iodized rock salt)
1/4 tsp pepper

MARINATE pork chops for 1 hour. Drain and reserve marinade. Meanwhile, stir-fry onions and bell peppers in oil. Set aside.BROWN both sides of pork chops in oil. Combine with remaining marinade and 1/4 cup water. Simmer over low heat for 20 minutes. Add DEL MONTE Fresh Cut Sliced Pineapple, onions and bell peppers. Simmer for another 5 minutes.

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Paklay

1/4 k. pork liempo
2 pcs. pork kidney
1 pork spleen
1 pork heart
1/4 k. pork liver
2 tbsps. cooking oil
3 cloves garlic, minced
1 medium onion, minced
1/2 cup vinegar
1 MAGGI Pork Broth Cube
1/2 cup hot water
1 1/2 cups unripe pineapple, cubed
2 cups bamboo shoots, cubed
1 piece each red & green bell pepper, cubed
salt and pepper to taste

Prepare pork organs for cooking; simmer just until tender. Mince meats and set aside.Heat cooking oil, saute garlic and onions until limp.Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo shoots, peppers and seasonings.Simmer just until flavors are blended and vegetables are crisp-tender, about 15 min.

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Picadillo de Mais

4 cloves garlic, crushed
1 pc medium onion, chopped
400 g ground pork
3-4 ears (600 g) fresh corn, shredded (or 2 cups canned corn kernel)
1 pouch (250 g) DEL MONTE Original Style Tomato Sauce
1 pc medium carrot, cut into cubes
2 pc eggs, lightly beaten
1 cup malunggay leaves

1 SAUTÉ garlic, onion and pork until light brown. Add corn, DEL MONTE Original Style Tomato Sauce, 5 cups water, soy sauce, salt and pepper to taste. Simmer for 30 minutes.2 ADD carrots and continue simmering until corn is tender. Stir in beaten eggs and malunggay leaves. Simmer for 2 minutes.

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Humba (Pork with Black Bean Sauce)

2-1/2 lb pork hocks cut into 2″ pieces
2 cloves garlic, minced
1/2 cup vinegar
3 tbsp brown sugar
1/4 cup soy sauce
1/4 tsp oregano
1 small bay leaf
2 tbsp salted black beans
1/4 tsp pepper or 1 tsp. peppercorns
1 cup water
1/2 cup peanuts

Combine all ingredients in a big pot, bring to a boil, lower heat and simmer for 1-1/2 hours or until pork hocks are tender.Remove bay leaf and peppercorns (if used) and serve hot.

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Igado

1/4 pound each pork tenderloin, liver, heart and kidney
2 tablespoons green peas
salt to taste
1/2 cup iloco vinegar
1/2 cup soy sauce
1/4 cup bell pepper
1 tablespoon garlic

Soak pork liver in vinegar. Saute garlic and pork tenderloin in cooking oil until golden brown. Add pork heart, pork kidney and soaked pork liver. Add soy sauce. Simmer until all meats are tender and sauce is thick enough. Add green peas and bell pepper.

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Adobong Babi

1 1/2 lb. pork, shoulder or butt cut into 1 1/2″ cubes
1/3 cup vinegar
3 tbsp. soy sauce
1 tsp. salt
1 med. onion, sliced
3 cloves garlic, minced
1 small bay leaf
1/4 tsp. pepper
1 tbsp. sugar
1/2 cup water
2 tbsp. cooking oil

Combine all ingredients except cooking oil, in a pot and let stand for at least 30 minutes. Simmer covered for 1 hour or until meat is tender. Drain and reserve sauce. Heat cooking oil in skillet. Brown meat on all sides. Transfer to a serving dish. Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan. Pour sauce over meat and serve.

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Batchoy

1 tbsp oil
1 clove garlic, minced
1 medium onion, thinly sliced
1/2″ ginger root cut into strips
1/2 cup diced cooked pork meat
1/2 cup diced pork liver
1/4 cup diced pork kidney
4 cups stock used for boiling meats
1 tbsp patis
1 tsp salt
1/8 tsp pepper
2 oz. misua or vermicelli or fine rice noodles (about 1 cup)
2 green onions, minced

In a medium saucepan, heat oil, saute garlic, ginger and onions for two minutes. Add pork, liver and kindey, stir fry for 5 minutes. Add meat stock and bring to a boil. Season with patis, salt, pepper. Lower heat, cover and simmer for 10 minutes. Add misua, cook 1 minute, remove from heat. Garnish with green onions. Serve hot.

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Afritadang Baboy

1 kilo pork (cut into chunk cubes)
½ kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
½ cup breadcrumbs
Pinch of salt & pepper
Oil

In a casserole, brown pork and set aside. Sauté garlic and onion. Pour in the stock and tomato sauce. Bring to a boil and add in pork. Allow simmering until pork is cooked and tender. Add in potatoes and allow cooking. Add in bell pepper and season with salt & pepper. Add in breadcrumbs and thicken sauce. Serve hot.

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PINEAPPLE-PORK DE LUXE

1 kilo pork (cubed, 1″)
1 small can pineapple tidbits
2 tbsp soy sauce
1 tbsp vetsin
2 large onions, cubed
4 cloves garlic, minced
2 tbsp butter or margarine
1 tbsp cornstarch
a few stalks of spring onions

Fry pork and galic together in butter. Brown a little and add onions. After 3 minutes, season with soy sauce. Stir for another 3 minutes, then pour in pineapple juice (drained from tidbits) and 1/2 cup water. Add vetsin and salt. Cover, simmer over low fire until tender. Thicken sauce with dissolved cornstarch. Lastly, add pineapple tidbits. When it boils remove immediately from pan. Garnish with spring onions cut 1 1/2″ long.

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SPARERIBS With CATSUP

Kilo pork
Beef spareribs (or Chicken)

Rub spareribs with a little salt. Set aside. After 15 minutes pour 1 bottle 7 Up or Sprite over ribs.

Catsup Sauce:

1 cup banana cxatsup
1 tbsp. minced garlic
3 tbsp. butter or margarine
2 minced hot pepper (siling labuyo)
1 small piece bay leaf
1 tsp. pepper, ground
2 onions, finely chopped
1 tsp. salt
1 tbsp. vetsin
2 tbsp. white sugar

Marinate spareribs in sauce for 1 hour or more (or overnight). Heat a little oil in pan. Scrape sauce from spareribs. Fry meat. Brown a little, then pour 1/2 cup of sauce; simmer for 5 minutes. Add the remaining mixture if more sauce is desired. Served Hot.

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PORK TIIM

1/2 kilo pork (belly or liempo)
1/4 cup soy sauce
1/4 cup rice wine
2 tbsp. thin strips of ginger
1 tbsp. dried shrimps (hibe)
1 tsp. vetsin
1/2 kilo petsay (Baguio)
1 tbsp. cornstarch

Slice pork into long strips, 1/3″ thick. Arrange in baking pan, top with hibe (previously soaked in a little water for 1/2 hour) and ginger strips. Pour soy sauce, and rice wine, and sprinkle with vetsin. Steam for 1 hour or more till pork is tender. transfer to serving dish. Boil pork drippings in a pan; abdd petsay (cut into big pieces). Cook until petsay is half-wilted. Thicken sauce with dissolved cornstarch. Pour over pork and serve hot.

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CHORIZO DE BILBAO

1/2 kilo ground beef meat
1/2 kilo ground pork meat
1/4 kilo pork fat, cubed

1/4 tsp. salitre
2 tbsp. fine salt
2 tbsp. white sugar
3 tsp. ground pepper
1 head garlic, minced
1/4 cup pimento
3/4 cup cooking oil
1/2 kilo ground beef meat
1/2 kilo ground pork meat
1/4 kilo pork fat, cubed
1/4 tsp. salitre
2 tbsp. fine salt
2 tbsp. white sugar
3 tsp. ground pepper
1 head garlic, minced
1/4 cup pimento
3/4 cup cooking oil

Brown garlic in oil. Add garlic and oil to ground beef, pork meat, and pork fat. Add the rest of the ingredients and mix well. Fill in casing. The chorizo should be at least 4″ long. Keep in refrigerator for 3 days. On the 4th day, place in pan, cover with water and boil for 10 minutes. Prick wtih fork to eliminate air bubbles in skin. Drain. Set aside broth. Dry in the sun for a day or dry in the oven with a low heat (200 F) for 2 hours. Place again in pan. Pour back broth (where chorizos were boiled). Add 3/4 cup cooking oil or shortening. Simmer until sauces dries and only the oil is left. Turn several times while cooking. Cool and arrange in a container with cover. Pour in oil. Keep in the refrigerator.

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PINSEC PRITO

1/2 kilo ground pork w/o fat (double grind)
1/2 cup grated turnips
1 tbsp. chopped spring onions
1/2 tsp. salt
1 raw egg
2 tbsp. soy sauce
2 tbsp. cornstarch
1 tbsp. vetsin
30-40 pcs. siomai wrappers

Mix together all ingredients. Same ingredients as of SIOMAI. The difference is in the way the mixture is wrapped. Place 1 teaspoon of mixture in center of the wrapper, fold once triangle, press and drop one by one in deep boiling oil. Fry until crispy and golden brown. Serve with sweet sour sauce.

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Siomai

1/2 kilo ground pork w/o fat (double grind)
1/2 cup grated turnips
1 tbsp. chopped spring onions
1/2 tsp. salt
1 raw egg
2 tbsp. soy sauce
2 tbsp. cornstarch
1 tbsp. vetsin
30-40 pcs. siomai wrappers

Mix together all ingredients. Wrap by spoonfuls in wrapper. Brush steamer plate with oil; arrange at least 1 inch apart, so they will not stick together when cooked. Boil water in steamer before placing the before placing the steamer plate. Steam for 30-45 minutes.
Serve with soy sauce and calamansi juice.

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LENGUA ESTOPADA

1 tongue pork (sbout 1 1/2-2 kilos)
2-3 large onions, quartered
6 green olives (optional)
1/4 kilo pork fat
3 tbsp pimento
1 small can tomato paste or 2 cans tomato sauce
1 tbsp. vetsin
1 tsp. pepper (ground)
1 tbsp. salt
1/2 cup rhum
2 tbsp. chili sauce
2 tbsp. Worcestershire sauce
3 bell pepper, red & green (strips)
1 small can pineapple juice
1/2 cup bread crumbs
1 chorizo de bilbao (finely chopped)

To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape white, thick skin. Then wash in clear water. Place in deep pan, pour water enough to cover tongue. Boil. Lower heat and simmer until half done.  Saute onion and pork fat (in big slices) in butter. When onion is wilted, add all ingredients except bread crumbs.  Stir for 3 minutes, then add to tongue. Continue cooking until tongue becomes tender.  You may add more water if sauce dries and meat is not yet done. Cool.  Cut tongue into thin slices.  Arrange in serving plate.  Thicken sauce with bread crumbs. Pour over sliced tongue.

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Pork Steak / Beef Steak

3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
3 cloves of garlic
1 small piece ginger, crushed
1/2 teaspoon ground black pepper
1/2 cup onions, sliced in rings
4 tablespoons cooking oil

Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes. In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done. Increase heat for a minute or two to brown steaks. Add the sliced onions and continue to cook for another minute. Serve on a platter including the oil and sauce. Best served with hot plain rice.

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Longanisa Hamonado

* 1 kilo ground pork
* 1/4 kilo pork fat (cubed)
* 1/2 cup white sugar
* 1 1/2 tbsp. fine salt
* 1/2 tsp. salitre
* longanisa casings

Mix all seasoning before adding to the ground pork and fat. The pork should be coarsely ground. Mix by hand.

Fill casings with mixture. Dry in sun for 2-3 hours, then store in refrigerator. After 4 days or more, it is ready to be cooked.

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