Category Archives: Pork Recipes

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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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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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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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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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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