Archive for Filipino Pork Recipes
Filipino Recipes – Kilawin (pork liver) Recipe – Pinoy Food
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Kilawin is always mistaken for raw fish cooked using vinegar only. That is a common misconception. For those people who need to know the difference, raw fish in vinegar is kinilaw while pork and liver cooked using vinegar is kilawin. Kilawin is a dish that originates from Pampanga, one of the provinces in Luzon.
Kilawin is not only good for ordinary meals but it is also highly favored during sessions of beer drinking. The tangy taste is a perfect beer match and my male cousins say it helps keep drunkenness away. But of course, they just say it to tease me and it is their way of sweet-talking me into preparing the recipe for them.
Ingredients:
- 1½ cups pig liver (sliced)
- 2 cups pork (sliced and boiled until tender)
- 1½ tsp black pepper
- 4 tbsp lard
- 6 cloves garlic (minced)
- 1 regular sized onion (sliced)
- ½ cup native vinegar
- ½ cup broth (from boiled pork)
- Salt (to taste)
Cooking Procedure:
- Soak liver in vinegar, salt and pepper for 5 minutes.
- Sauté the garlic in lard until light brown. Add the onion and continue cooking until the onion is well cooked.
- Add the liver which is already sliced and stir the mixture constantly for about 3 minutes and press the pieces of liver with the back of a wooden spoon so the juice will be extracted while frying.
- Add the pork, stirring in the same manner and cook for about 2 minutes.
- Season with salt and pepper to taste. Add vinegar diluted with the water. Simmer for at least 3 minutes.
- Serve and enjoy.
Filipino Recipes – Bopis – Pinoy Food
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Bopis is another exotic Filipino dish which is believed to be introduced by the Spaniards because of the Spanish sounding name. It is a delicious dish prepared from pig’s heart and lungs then sautéed in a variety of spices and herbs. It is also another great pulutan for beer-drinking gatherings just like the sisig. Those who would know the ingredients may hesitate at first. But mind you, it is one of those dishes you can label as “once tasted, always wanted”. And if all the main ingredients are clean and fresh, you will be able to prepare a truly remarkable pulutan for the beer-drinkers. You will be able to see this in the menu of bars and restaurants, especially those who allow drinking of alcoholic beverages, because it is highly in-demand in such places.
Ingredients:
- 1 kilo pig’s lungs (boiled and minced)
- 1 kilo pig’s heart (boiled and minced)
- 1 cup stock
- ½ cup of vinegar
- 3 tbsp corn oil
- 1 laurel leaf
- 1 tsp hot chili pepper (minced)
- 3 pieces red bell pepper (diced)
- 1 onion (minced)
- 1 head of garlic (minced)
- salt & pepper (to taste)
Cooking Procedures:
- Heat a pan and put the corn oil. Sauté the onions and garlic.
- Add the minced pig’s lungs and heart.
- Add pepper and salt for flavor.
- Add the vinegar, red bell pepper and laurel leaf.
- Set the heat to high and bring to a boil without stirring.
- Pour in the stock and add the desired amount of chili pepper.
- Adjust the heat to low and simmer until the stock has completely evaporated.
Filipino Recipes – Pork Binagoongan – Pinoy Food
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Another all-time favorite recipe of Filipinos, especially in the Tagalog region of Luzon is the binagoongang baboy or pork with shrimp paste. It may contain a lot of calories but the pungent aroma and extremely delicious saltiness of the shrimp paste make this dish simply irresistible. Those who are on a diet should never go anywhere near this dish (unless you have strong self-control) because it is so mouth-watering that just the smell from a distance will drive your stomach rumbling. With mango and atsara on the side of this dish, you won’t be able to count how many servings of rice you have already consumed.
Ingredients:
- 1 kilo pork with fat (liempo, cut into cubes)
- ½ cup water
- ½ cup vinegar
- 2 cups bagoong alamang (shrimp paste)
- 4 tablespoons brown sugar
- 4 chili peppers (minced)
- 4 tomatoes (diced)
- 1 big onion (minced)
- 1 head of garlic (minced)
Cooking procedure:
- Place the pork and water in a pan and cook under low heat until all of the water has evaporated.
- Continue cooking until oil starts to ooze from the pork meat and use the oil fry it until the meat has become slightly crispy. Take out the cooked pork from the pan and set aside.
- Using the same oil from the cooked pork, sauté the onion, garlic, tomatoes and chili. Then add the pork cooked earlier and mix well.
- Add the shrimp paste into the cooking mixture and cook for another 5 minutes.
- Add the sugar and pour in the vinegar. Stir well then simmer for a few more minutes until everything is thoroughly cooked.
Filipino Recipes – Sizzling Pork Sisig – Pinoy Food
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Sizzling pork sisig is a very popular “pulutan” for beer. It is a bestseller among bars and restaurants because it is a perfect match for beer and any kind of drinks. This recipe originated from the province of Pampanga. In fact, the term sisig is a Kapampangan word which literally means “snacking on something sour”.
The original version of sisig was prepared from parts of a pig’s head (brain, snout, ears, face, etc.) chopped finely. As years went on, sisig was reinvented into a dish prepared using simple minced meat only and are mostly served on sizzling plates together with liver, chili and onion. Vinegar and calamansi are used for seasoning. If you want to heighten the flavor, you simply have to add raw egg on the dish. Aside from pork, sisig can also be prepared using chicken, tofu, bangus, tuna and chorizo.
Ingredients:
- 2 tsp butter
- 3 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp catsup or chili sauce
- 4 pcs onions (chopped)
- 1 kg pork face
- 1/4 kg pork brain (optional)
- fried pork skin (ground)
- salt and pepper (to taste)
- 1 egg (optional) – only when serving
Cooking Procedure:
- Put the pork face in a casserole or large pan and boil until tender. Slice into small cubes.
- Put the butter in a deep skillet and sauté the onion. Then add the sliced pork face and brain.
- Mix all the liquid ingredients in a mixing bowl.
- Pour in the mixture into the pan and cook for 15 minutes.
- Use a sizzling plate for serving. The egg and fried pork skin can serve as garnish and the catsup or chili for added flavor.
Filipino Recipes – Pork Tocino – Pinoy Food
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Tocino is a very popular processed food originating from the province of Pampanga. It is a very delicious recipe that you can prepare on any given day. The sweet and salty taste makes this recipe a favorite for kids. My son, for one, loves the pork tocino so much. Not only Filipinos find this dish delectable. Some foreigners have also come to love the taste after being introduced to it.
This cured meat product is a native Filipino delicacy. It is comparable to the ham and bacon prepared in western countries. The name tocino is a Spanish word and is used to describe cured meat or bacon. If you are a business-minded type of person, you can make this recipe and sell your finished product so that you can earn extra money.
Ingredients:
- 4 kilos of pork round or shoulder butt (pigue or kasim)
- 1 cup pineapple juice
- 3 cups sugar
- 1 cup water
- 2 teaspoons of curing salt
- 4 teaspoons of phosphate
- 2 tablets ascorbic acid (crushed)
- ½ cup anisado wine
- ¼ cup crushed garlic
- ½ cup rock salt
- red food color (optional)
Cooking Procedure:
- Across the grain, slice the pork into ¼ inch thick cuts then place inside the refrigerator.
- Mix water and phosphate.
- Using a non-reactive bowl, mix the phosphate solution, curing salt, and rock salt. Stir well then coat the meat completely by tossing.
- Pour in the remaining ingredients and mix well.
- Cure for 8-10 hours at room temperature or 1-2 days inside the refrigerator.
- Place inside polyethylene bags. For this preparation, you can have 10 packs with ½ kilo each.
- Keep frozen if necessary.