Archive for Filipino Pork Recipes
Filipino Recipes – Dinuguan (Pork Blood Stew) Recipe – Pinoy Food
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Dinuguan or pork blood stew is one of the most common dishes that you can find on the table during special occasions most particularly during fiestas. It is a flavorful stew made of pork meat and blood, made even more delicious with the addition of vinegar, spices and chili. The name dinuguan was derived from the root word “dugo” which means blood. When cooked, the dish appears chocolate brown. That’s the reason why some foreigners call it “chocolate meat” or “chocolate soup” even if there’s no trace of chocolate added to it. It is usually served with plain white rice or puto (rice cake).
Ingredients:
- 1 head of garlic (crushed and minced)
- 1 thumb-sized piece of ginger (minced)
- 3 onions (halved and sliced thinly)
- 3 chili peppers (siling haba)
- 1 bay leaf
- 1 tbsp. cooking oil
- 4 cups pig’s blood
- 350 grams pork liver
- 1 kilo pork belly (cut into small cubes)
- 1 pouch of sinigang mix good for 1 liter of broth
- pepper (optional)
- salt
Cooking Procedure:
- Place a heavy casserole over high heat and put the oil when the casserole is already hot.
- Sauté the garlic and ginger.
- Add the small cubes of pork meat and cook until the edges of the meat begin to turn brown.
- Add the sinigang mix, bay leaf, chili peppers, and onions. Go on cooking until the onions are somewhat transparent.
- Add salt and pepper for seasoning if desired.
- Add a little amount of water just enough to cover the meat. Lower the heat to medium and bring to a boil. Cover the casserole and cook until the pork is tender, usually takes about 30-45 minutes. You can pour in a little amount of water at a time if the cooking liquid dries up before the pork is thoroughly cooked.
- Meanwhile, prepare the liver by chopping into small cubes.
- There may be solid masses in the pork blood, so you have to mash them to a pulp using your hands.
- Add the liquid and mashed blood into the casserole. Adjust the heat to medium-low and bring to a boil. Keep on stirring for about 5 minutes to mix ingredients thoroughly.
- Pour the minced liver and continue cooking for another 2 minutes.
- Serve with steamed rice and puto.
Filipino Recipes – Bicol Express – Pinoy Food
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Bicol Express is a genuine Filipino dish which is particularly popular in the province of Bicol. It is a savory dish with a delicious aroma that you can distinguish even from a distance. The unique blend of hot, spicy and salty taste coupled with the rich taste of coconut milk makes this dish a truly satisfying treat.
Ingredients:
- ½ cup onions (chopped)
- 3 tablespoons garlic (minced)
- ¼ cup fresh ginger (chopped)
- ½ tablespoon chopped red chili peppers (siling labuyo)
- 1½ cup fresh red or green bell pepper (sliced diagonally)
- salt and pepper
- ½ cup of Shrimp paste (Bagoong alamang)
- 1 kilo of pork (cut into 1/2 inch slices)
- ¼ cup corn oil or olive oil
- 3 cups coconut milk (preferably fresh)
Cooking Procedure:
- Place oil in a pan and fry the pork for a few minutes. Wait until the meat turns golden brown then take out and set aside.
- Sauté the garlic and onions and cook until the color become a little brown.
- Add the fresh ginger and the pork that was cooked earlier into the pan.
- Stir in the chopped hot chili (siling labuyo) and the shrimp paste.
- Pour the coconut milk into the cooking mixture and do not mix. Just bring to a boil until the sauce becomes thick enough.
- Toss the red and green bell peppers which are already sliced and go on cooking for another 10 minutes.
- You can use salt and pepper as seasoning.
Warning:
You have to be careful with the quantity of chili you use because it could really sting.
Filipino Recipes – La Paz Batchoy – Pinoy Food
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The Philippines has various soup dishes, la paz batchoy is among them which originates from Iloilo. It is a traditional noodle soup which uses garnishing like vegetables, pork cracklings which has been crushed, pork innards and raw egg which has been cracked as topping. It’s truly a sumptuous treat.
Ingredients:
Mami noodles – 1 kilo
Broth
- Soy sauce – 1 tsp
- Salt – to taste
- Sugar – 1 tbsp
- Pork or beef stock – 10-12 cups
- Worcestershire sauce – 2 tbsp
- Peppercorns – 1 tbsp, crushed
- Bagoong (shrimp paste) – ½ tsp
- Garlic – ½ head, crushed
- Onion – 1 piece, medium, quartered
Toppings
- Chicken breast – 1 piece
- Shrimps – 150 grams
- Pork liver – 150 grams
- Pork – 250 grams
Garnishing
- Spring onion – chopped
- Garlic – chopped, fried
- Chicharon (pork cracklings) – crushed
Cooking Procedures:
- Pour pork or beef stock in a large pot. You can make the stock from boiled pork or beef bones. Add the onion, garlic, bagoong, peppercorns, Worcestershire sauce, sugar, salt and soy sauce to the broth. Bring to a boil.
- Lower the heat. Blanch the shrimps until they’re well-cooked.
- Take the shrimps from the mixture then remove the head and shells. Set aside.
- Add the liver, chicken and pork in your pot. Allow to simmer for about 20-25 minutes until they become tender. If necessary, put more stock.
- Take the liver, chicken and pork away from the pot. Drain and set aside to cool.
- Allow the broth more time to simmer in low-level heat until it’s ready to be served.
- Add salt according to desired saltiness.
- Slice the liver, chicken and pork to thin strips. Set aside.
- Put the noodles in a medium-sized serving bowl and slowly pour the boiling stock over them. Top with shrimp, liver, chicken and pork. Use fried garlic, spring onion and chicharon as garnishing.
- Serve and enjoy!
Filipino Recipes – Sweet and Sour Pork – Pinoy Food
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This yummy blend of sweet and sour flavors will surely satisfy your adventurous palate. It is not commonly served during regular days but you can easily find this recipe listed on almost every restaurant’s menu in the country. It is also a common sight on the tables during fiestas, weddings, birthdays and many other special occasions. It is also prepared by caterers because of the unique flavor that Filipinos are looking for.
Ingredients:
- 1/2 kilo pork loin, sliced into pieces
- 1 large onion, quartered
- 1 red & 1 green bell peppers, sliced into strips
- 1 small can pineapple chunks
- 4 tablespoons of cornstarch
- 2 tablespoons of soy sauce
- 3 tablespoons of ketchup
- 3 tablespoons of peanut oil
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 3 cloves of minced garlic
Cooking Instructions:
- Place 2 cups of water and ½ teaspoon of salt in a pot. Add the pork and boil until the meat is tender when tested with a fork. Drain the water and set the pork stock aside to be used later.
- In a mixing bowl, combine the soy sauce and 2 tablespoons of cornstarch. Use the mixture to coat the previously cooked pork.
- In a skillet, fry the coated pork until it turns golden brown. Set aside after frying.
- Mix the remaining 2 tablespoons of cornstarch to ½ cup pork stock then set aside.
- Place oil in a medium-sized pan and sauté the onions and garlic. Then add the dissolved cornstarch, 1/2 teaspoon salt, sugar, bell peppers, and the pineapple chunks (syrup included). Stir well until you have a thick sauce.
- Pour the sauce over the fried pork.
- Serve with plain white rice.
Filipino Recipes – Pork Menudo Recipe
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Menudo is a recipe which has several varieties, mostly pork and chicken. It is an old-fashioned recipe that Filipinos have inherited from their Spanish colonizers. Because of the mixture of ingredients that make this dish exceptionally delicious, it has become a special dish normally served for special occasions like fiestas, weddings, birthdays and many others. Restaurants, carinderias and caterers also find this recipe as one of the most sought-after dishes on their menus.
Ingredients:
- 1/2 kilo pork (cut into small chunks)
- 5 pieces chorizo Bilbao (cut in small pieces)
- 1/4 kilo pork liver (cut into small cubes)
- 1 cup chickpeas
- 1 green and 1 red bell pepper (diced)
- 4 potatoes (peeled, cut in small cubes, fried)
- 1/4 cup raisins
- 3 tomatoes (diced)
- 1 medium size onion (diced)
- 1 small head of garlic (minced)
- 1 cup pork or chicken stock
- 3 tablespoons oil
- 2 teaspoons of patis (fish sauce)
- 1/2 teaspoon paprika
- 1 tablespoon atsuete oil (optional)
- Salt and pepper (to taste)
Cooking Instructions:
- Heat the atsuete oil and cooking oil in a pan.
- Sauté the onions and garlic. Add the pork, chorizo de Bilbao, liver, paprika, bell pepper, tomatoes, patis and the stock.
- Cover the pan and bring to a boil. Let simmer until the pork is tender, usually takes about 20 minutes.
- Add the raisins, potatoes and chickpeas. Let boil for an additional 2 minutes.
- Add salt and pepper for flavor.
- Best served when hot along with plain white rice.
For someone who will be able to taste this delicious recipe for the first time, you will surely end up asking for more. This is such a mouth watering treat because even the aroma that you smell from a distance will pull you closer to the dining table.