Pork Tapa

Ingredients

• 3/4 kilo pork tenderloin, thinly cut into strips
• 1/2 Tablespoon salt
• 1 Tablespoon white sugar
• 1 Tablespoon minced garlic
• 1 Teaspoon ground black pepper
• 4 Tablespoon soy sauce
• 4 1/2 Tablespoon vinegar
• Cooking oil

Procedure

1. Combine garlic, pepper, sugar, salt, soy sauce and vinegar in a mixing bowl.
2. Mixed in the pork strips. Make sure to coat all strips.
3. Arrange pork in a marinating pan. Pour in the marinade mixture over pork and refrigerate overnight.
4. When ready to cook, add a little water to the pan to parboil the pork tapa.
5. When the water is dry add up some oil in a frying pan.
6. Fry pork slices in batches, just until cooked through.
7. Drain pork on paper towels.
8. Serve with rice with fried egg and side-dished with veggies of your choice.

PICTURE AND RECIPE SOURCE: PINOY TSIBOG

Chicken and Pork Adobo

INGREDIENTS

• 1 tablespoon oil
• 1 onion, peeled and sliced thinly
• 1 head garlic, peeled and minced
• 1-1/2 pounds pork shoulder or belly, cut into 2-inch cubes
• 1-1/2 pounds chicken, cut into serving parts
• 1 cup vinegar
• ½ cup soy sauce
• 1 cup water
• 2 bay leaves
• salt and pepper to taste

INSTRUCTIONS

1. In a pot over medium heat, heat oil. Add onions and garlic and cook until limp. Add pork and cook, stirring occasionally, until lightly browned. Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
2. Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add soy sauce, water and bay leaves. Continue to boil for about 2 to 3 minutes. Lower heat, cover and continue to cook until meat is tender and sauce is reduced. Season with salt and pepper to taste. Serve hot.

PICTURE AND RECIPE SOURCE: KAWALING PINOY

Pork Adobo

INGREDIENTS

• 2 pounds pork belly, cut into 2-inch cubes
• 1 medium onion, peeled and sliced thinly
• 1 head garlic, peeled and minced
• 2 bay leaves
• 1 teaspoon salt
• 1 tablespoon oil
• 1 cup vinegar
• ½ cup soy sauce
• 1 cup water
• ½ teaspoon pepper

INSTRUCTIONS

1. In a bowl, combine pork, onions, garlic, pepper, bay leaves and salt. Place in the refrigerator and marinate for about 30 minutes.
2. In a wide, heavy-bottomed skillet over medium heat, heat oil. Add meat mixture and cook, turning occasionally, until pork is lightly browned.
3. Add vinegar and allow to boil, uncovered and without stirring, for about 5 minutes. Add soy sauce and water and stir to combine. Allow to a boil for another 3 to 5 minutes. Lower heat, cover and simmer, stirring occasionally, for about 40 to 50 minutes or until meat is fork-tender and sauce is reduced. Serve hot

PICTURE AND RECIPE SOURCE:  KAWALING PINOY

Pork Menudo

INGREDIENTS

• 3-1/4 cups water
• 1 teaspoon annatto powder
• 1 tablespoon oil
• 1 small onion, peeled and chopped
• 2 to 3 cloves garlic, peeled and minced
• 1 pound boneless pork shoulder, cut into 1-inch cubes
• 5 tomatoes, chopped
• 1 tablespoon fish sauce
• 1 medium potato, peeled and cut into 1-inch cubes
• 1 large carrot, peeled and cut into 1-inch cubes
• ½ cup garbanzo beans
• ¼ cup raisins
• ½ cup liver, cut into 1-inch cubes
• 1 small red or green red bell pepper, cored, seeded and cut into 1-inch cubes
• salt and pepper to taste

INSTRUCTIONS

1. In a small bowl, dissolve annatto powder in ¼ cup water. Set aside.
2. In a pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until limp and aromatic. Add pork and cook until lightly browned. Add fish sauce and cook for about 2 to 3 minutes.
3. Add tomatoes and cook, mashing occasionally with back of spoon, until softened and releases liquid. Add the remaining 3 cups water and the annatto water and bring to boil. Lower heat, cover and cook for about 30 to 35 minutes or until pork is tender.
4. Add potatoes, carrots, garbanzos and raisins. Continue to simmer for around 4 to 5 minutes or until potatoes and carrots are tender. Add liver and bell peppers and cook for another 3 to 5 minutes or until liver is cooked through and sauce is thickened. Season with salt and pepper to taste. Serve hot.

RECIPE AND PICTURE SOURCE:  KAWALING PINOY

Ilocos Bagnet

Bagnet is the Ilocano version of a deep fried pork belly dish.

Ingredients:

• 1.5 kilo pork liempo (pork belly), whole
• 1/2 head garlic
• 1 tsp. peppercorns
• 2 tbsp salt
• 1 bay leaves
• Cooking oil for frying
• 1/4 cup patis
• Sukang Ilocos for serving
• rice for serving
• tomatoes and red onions for garnish

Cooking Instructions:

1. Add enough water to cover the pork belly
2. Add in salt, peppercorns, garlic, bay leaves
3. Cover and bring to a boil, then lower heat to simmer for 45minutes to 1 hour or until pork is tender.
4. 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. Brush lightly with patis. Keep refrigerated for several hours.
5. In a large frying pan (kawali), heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown. When the skin side is up, laddle cold water onto the skin.
6. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
7. Chop Bagnet to serving pieces and serve immediately with rice, Sukang Ilocos or tomatoes or onions.

RECIPE SOURCE:  KUSINAMASTER