Embutido Recipe

Ingredients:

• 2 lbs. ground pork
• 12 pieces Vienna sausage or 6 pcs hotdogs cut in half lengthwise
• 3 hard-boiled eggs sliced
• 1/2 cup sweet pickle relish
• 1/2 cup tomato sauce
• 2 raw eggs
• 2 cups cheddar cheese grated
• 1 cup red bell pepper minced
• 1 cup green bell pepper minced
• 1 1/2 cup raisins
• 1 cup carrots minced
• 1 cup onion minced
• salt and pepper
• 2 cups bread crumbs made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.

Instructions:

1. Place the ground pork in a large container
2. Add the bread crumbs then break the raw eggs and add them in. Mix well
3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thoroughly
4. Add the raisins, tomato sauce, salt, and pepper then mix well.
5. Place the meat mixture in an aluminium foil and flatten it. (see video for guidance)
6. Put in the sliced Vienna sausage and sliced boiled eggs alternately in the middle of the flat meat mixture.
7. Roll the foil to form a cylinder — locking the sausage and egg in the middle of the meat mixture. Once done, lock the edges of the foil.
8. Place in a steamer and let cook for 1 hour.
9. Place inside the refrigerator until temperature turns cold
10. Slice and serve. Share and Enjoy!

Crispy Pork Dinakdakan Recipe

Ingredients

• 3/4 lb pork belly
• 3/4 lb pig ears
• 6 ounces pork liver sliced
• 2 pieces onions sliced
• ½ cup green onions chopped
• 6 pieces Thai chili pepper chopped
• 2 teaspoons whole peppercorn
• 6 pieces dried bay leaves
• 4 cloves garlic crushed
• Salt to taste
• 3 cups cooking oil
• 6 cups water
• Dressing ingredients:
• ¾ cup Lady's Choice Mayonnaise
• ¼ cup Soy sauce
• 5 pieces Calamansi
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. Tenderize the pork belly and pig ears. Do this by boiling water in a cooking pot. Add whole peppercorn, dried bay leaves, and garlic. Pig ears and pork belly into the pot. Cover and boil between low to medium heat for 45 to 60 minutes. Drain the liquid, set aside.
2. Prepare the liver by rubbing with salt. Heat 2 tablespoons oil in a pan.   3.  Cook the liver by pan-frying until brown. Set aside.
3. Heat 3 cups cooking oil in a deep fryer or deep cooking pot. Rub salt all over the boiled pig ears and belly.
4. Deep-fry the ears for 10 minutes. Remove from the fryer and let it rest for 5 minutes. Fry again for another 10 minutes. Set aside.
5. Deep-fry pork belly for 8 minutes. Remove from the fryer and let it rest for 5 minutes. Deep-fry again for 5 minutes or until crispy. Set aside.
6. Prepare the dressing by combining all dressing ingredients in a bowl. Stir until smooth.
7. Chop the ears and belly into bite-size pieces. Place in a large bowl and then add the fried liver. Toss. Add onion, green onion, and chili pepper. Mix until well blended.
8. Pour half of the dressing into the bowl. Toss.
9. Transfer to a serving plate. Serve. Share and enjoy!

Nutrition

Calories: 1057kcal | Carbohydrates: 10g | Protein: 38g | Fat: 94g | Saturated Fat: 22g | Cholesterol: 243mg | Sodium: 1469mg | Potassium: 698mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9442IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 12mg

Inihaw na Isaw ng Baboy Recipe

Ingredients

• 1 lb pig's large intestine well cleaned
• 1/2 cup vinegar
• 2 tbsp whole peppercorn
• 2 tbsp salt
• 4 to 6 pieces of dried bay leaves
• 4 cups of water

Instructions

1. Pour the water in a cooking pot and bring to a boil.
2. Put in the salt, whole peppercorn, and dried bay leaves
3. Add the large intestines then simmer for a few minutes
4. Add vinegar then simmer until the intestines are tender (about 30 minutes). Set aside until the temperature goes down.
5. Cut the intestines crosswise (about 1 inch in length)
6. Skewer the intestine (about 3 to 4 pieces per skewer)
7. Grill the intestine while basting with the mixture of cooking oil, banana catsup, and soy sauce
8. Serve with vinegar and chilli dip 

Chicharon Bulaklak Recipe with Spicy Vinegar

Ingredients

• Chicharon Bulaklak
• 2 lbs. pork masentery bulaklak
• a bunch of lemongrasses tied into knots
• 2 tablespoons coarse sea salt
• 4 cups cooking oil
• 8 cups of water

Spicy Vinegar

• 2 cups Sukang Paombong
• 1 cup unrefined coconut vinegar
• 10 to 15 pieces Thai chilli pepper
• ½ red bell pepper
• 3 cloves garlic
• 1 tablespoon whole peppercorn
• 2 thumbs ginger
• Salt to taste

Instructions

1. Prepare the chicharron bulaklak by boiling water in a cooking pot.
2. Once the water starts to boil, add the pork mesentery (bulaklak) and lemongrass. Cover and boil in medium heat for 1 hour.
3. While the mesentry is cooking, prepare the spicy vinegar. Start by adding the Thai chilli pepper, garlic, whole peppercorn, and ginger in a food processor. Mince.
4. Transfer to a large bowl and then add the unrefined coconut vinegar and sukang paombong. Add salt to taste. Stir. Transfer to a container. Set aside. Note: serve this later with the crispy chicharron.
5. Remove the boiled mesentry from the pot. Let it cool down. Rub salt all over.
6. Heat oil in a deep fryer or a deep cooking pot. Once the reaches 330F, deep fry the bulaklak for 15 minutes. Let it rest for 5 minutes (take out from the oil).
7. Deep fry for the second time for 3 to 5 minutes or until crispy and golden brown. Arrange on a serving plate. Serve with Spicy vinegar.
8. Serve! Share and enjoy!

PALABOK Recipe - PANCIT PALABOK Recipe

Ingredients

• 1 pack 1 lb rice noodles (bihon)

Sauce ingredients

• 2 tbsp cooking oil
• 1/2 lb ground pork
• 1 tbsp annatto powder
• 3 cups pork broth
• 1 piece shrimp cube
• 6 tablespoons all-purpose flour
• 2 tbsp fish sauce
• 1/2 tsp ground black pepper

Topping ingredients:

• 1 cup boiled pork thinly sliced and cut into small pieces
• 2 pieces fried firm tofu tokwa, cubed
• ½ cup tinapa flakes smoked fish
• ½ cup chicharon pounded
• 2 hard-boiled eggs sliced
• ½ cup cooked shrimps boiled or steamed
• 1/4 cup green onion or scallions finely chopped
• 3 tbsp fried garlic
• 2 pieces lemon sliced (or 6 to 8 pieces calamansi)

Instructions

1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.
2. Cook the sauce by heating a saucepan. Pour-in the cooking oil.
3. When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
4. Dilute the annatto powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the colour)
5. Add the shrimp cube and stir and simmer for 3 minutes
6. Add the flour gradually while stirring.
7. Add the fish sauce and ground black pepper then simmer until the sauce becomes thick. Set aside.
8. Meanwhile, boil enough water in a pot.
9. Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
10. Remove the strainer from the pot and drain the liquid from the noodles.
11. Place the noodles in the serving plate.
12. Pour the sauce on top of the noodles then arrange the toppings over the sauce.
13. Serve with a slice of lemon or calamansi. 
14. Share and enjoy!

Pancit Habhab Recipe

Ingredients

• 1 lb. Miki Lucban
• 1/2 lb. pork belly thinly sliced and chopped
• 4 to 5 cups beef broth
• 1/2 lb. shrimp cleaned
• 1/4 lb. pig's liver sliced
• 1 piece chayote sliced
• 1 cup bok choy or pechay, chopped
• 1 cup snap pea or snow pea
• 3/4 cup shredded carrots
• 1 medium onion sliced
• 5 cloves garlic crushed
• 4 tablespoons cooking oil
• 5 tablespoons soy sauce
• 1/2 teaspoon ground black pepper
• Banana leaf cleaned and cut into 5 x 5 inch pieces

Instructions

1. Heat 3 tablespoons of cooking oil in a wide cooking pot.
2. Stir-fry the chayote, snap pea, carrots, and bok choy for 3 to 4 minutes. Set aside.
3. On the same cooking pot, add remaining oil. Put-in the pork slices. Cook for 5 minutes or until the oil from the pork comes out.
4. Put-in the onion and garlic. Cook for 2 minutes.
5. Add the liver. Stir.
6. Add the shrimp. Cook each side for 1 minute. Remove the shrimp and then set aside.
7. Sprinkle the ground black pepper and pour-in soy sauce.
8. Pour-in the beef broth. Let boil. Simmer for 20 minutes.
9. Put-in the Miki Lucban noodles. Cook while stirring until the noodles absorbs the liquid.
10. Add half of the stir-fried vegetables. Stir.
11. Arrange on top of each banana leaf and then top with shrimp and more vegetables.
12. Share and enjoy!

Lumpiang Ubod Recipe

Ingredients:

• 500g Ubod, cut into strips
• 100g minced pork or minced shrimps
• Lumpia wrappers
• 1 onion, chopped
• 4-5 cloves garlic, minced
• Salt and pepper to taste
• Oil for frying

Instructions:

1. Pre-heat a pan with oil. Saute garlic and onion until soft or translucent.
2. Add the minced pork or shrimp. Cook till golden brown.
3. Add ubod strips and mix it well. Continue cooking for 3-5 minutes. Season with salt and pepper according to your taste.
4. After 5 minutes, turn off the heat and remove the cooked ubod from the pan. Transfer in a bowl or plate and let it cool down completely.
5. Prepare a large plate and a small bowl with water for wrapping.
6. Place 1 piece of lumpia wrapper in a plate and scoop 2-3 tablespoon of ubod and place it in the middle. Roll the wrapper and seal the edge with water. Continue the procedure till all the mixture is wrapped.
7. Pre-heat a frying pan with oil for deep frying. Fry the rolled lumpia until golden brown.
8. Transfer in a plate with a kitchen towel to absorb the excess oil. Best serve with vinegar with crushed garlic and pepper. Enjoy!

Breaded Pork Loin Recipe

 Ingredients

• 1 1/2 lb pork loin about 3 slices
• 1 piece of raw egg
• 3 tbsp milk
• 1 cup bread crumbs
• 1/2 cup cooking oil

Instructions

1. Sprinkle pork chops with salt and pepper.
2. Whisk egg and milk together in a shallow bowl.
3. Dip each loin in the egg mixture then dredge in bread crumbs.
4. Heat oil in a heavy skillet.
5. Fry in the hot oil for about 6 minutes on each side or until colour turns golden brown.
6. Serve hot with atchara. 
7. Share and enjoy!

Pork Adobo Recipe

 Ingredients

2 lbs pork belly
2 tablespoons garlic minced or crushed
5 pieces of dried bay leaves
4 tablespoons vinegar
1/2 cup soy sauce
1 tablespoon peppercorn
2 cups of water
Salt to taste

Instructions

Combine the pork belly, soy sauce, and garlic then marinate for at least 1 hour
Heat the pot and put-in the marinated pork belly then cook for a few minutes
Pour remaining marinade including garlic.
Add water, whole peppercorn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
Put-in the vinegar and simmer for 12 to 15 minutes
Add salt to taste
Serve hot. Share and enjoy!

Pork Binagoongan Recipe

Ingredients

• 1 1/2 lb. pork belly cut into cubes
• 2 pieces tomato cubed
• 1 piece Chinese eggplant sliced
• 3 1/2 cups pork stock
• 3 tablespoons white vinegar
• 4 tablespoons bagoong alamang
• 1 piece onion chopped
• 3 cloves garlic chopped
• 2 teaspoons granulated white sugar
• 1/8 teaspoon ground black pepper
• 3 tablespoons cooking oil

Instructions

1. Heat oil in a cooking pot.
2. Saute onion, garlic, and tomato. Once the onion becomes soft, add the pork belly. Cook until the belly turns light brown. 
3. Add shrimp paste (bagoong alamang). Stir. Cook for 5 minutes. 
4. Pour vinegar. Let the mixture boil. Stir and cook for 2 minutes. 
5. Pour the pork stock into the pot. Cover and let boil. Adjust the heat to medium and continue to cook for 40 minutes or until the pork gets tender. Note: add water or pork stock as needed. 
6. Add eggplant. Stir. Cover the pot and cook for 3 minutes. 
7. Season with sugar and ground black pepper.  
8. Transfer to a serving plate. Serve. Share and enjoy!

Nutrition

Calories: 1102kcal | Carbohydrates: 14g | Protein: 33g | Fat: 101g | Saturated Fat: 33g | Cholesterol: 293mg | Sodium: 1002mg | Potassium: 1014mg | Fiber: 3g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 5.8mg | Calcium: 106mg | Iron: 2.8mg

Tokwa't Baboy Recipe

Ingredients

• 1 lb pig ears
• 1 lb pork belly liempo
• 1 lb tofu extra firm tofu
• 1 1/2 cup white vinegar
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 tablespoon whole peppercorn
• 1 piece onion sliced
• 2 stalks scallions cut in 1/2 inch length
• 1/8 teaspoon ground black pepper
• 5 cups of water
• 2 cups cooking oil

Instructions

1. Pour-in water in a pot and bring to a boil
2. Add salt and whole peppercorn
3. Put-in the pig's ears and pork belly then simmer until tender (about 30 mins to 1 hour)
4. Pour cooking oil on a separate pan and allow to heat
5. When the oil is hot enough, deep-fry the tofu until colour turns golden brown and the outer texture is somewhat crispy
6. Cube the fried tofu and slice the boiled pig's ears and pork belly into bite-sized pieces then set aside
7. Combine the sugar, salt, soy sauce, and vinegar in a bowl. Stir.
8. Microwave for 1 minute.
9. Add the ground black pepper, onions, green onions, and chilli pepper. Transfer the sauce in a serving bowl.
10. Place the sliced meat and tofu in a serving plate with the bowl of the sauce by the side
11. Serve hot! Share and Enjoy!

Crispy Lechon Pork Belly Roll Recipe

Ingredients

• 3kg of pork belly
• black pepper
• salt
• 5 cloves garlic
• 1 medium onion
• 3 bunch spring onion
• 2 stalks lemongrass
• 1 tbsp vegetable oil +  3 tbsp soy sauce

The secret is making a pork skin crispy is making sure it is dry and refrigerating it overnight

As simple as that! If you were able to make it or had issues with the way you cooked let us know via the comments and we will try our best to help you!

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