Pork Sinigang

Ingredients:
* 3/4 kilo Pork, cut into chunks
* 3 tomatoes, sliced
* 2 onions, diced
* 5 cloves of garlic, minced
* 100 grams Kangkong (river spinach)
* 100 grams String beans
* 2 pieces horse radishes, sliced
* 3 pieces gabi (taro), pealed
* 2 pieces sili pag sigang (green finger pepper)
* 200 grams sampalok (tamarind)
* 3 tablespoons of patis (fish sauce)
* 1 liter of rice wash or water


Instructions:
* Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
* In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
* Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
* Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
* Serve piping hot.
Sinigang Cooking Tip:

* Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning or sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

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Pork Sisig (Lutong Pinoy)

Ingredients:


500 g pigs head, cleaned and deboned
2 tbsp minced garlic
75 ml soy sauce
125 ml vinegar
1 bay leaf
1 tbsp   salt
1 tsp       ground pepper
oil for frying
2 tbsp chopped spring onions

Sauce:

150 g cooked chicken liver
125 ml vinegar
60 ml fresh calamansi juice
2 tbsp chopped chili pepper                  
1 tsp ground black pepper
1 tsp salt



Procedure:

Place meat, garlic, garlic, soy sauce, vinegar, bayleaf, salt and pepper in a casserole and add 1.25 liters of water. Bring to a boil, then lower hear and leave to simmer for 2 hours or until meat is tender.

Remove the meat and cut into 5 mm slices then broil for one minute on each side. Deep fry in hot oil until crispy. Drain the meat on absorbent paper and chop coarsely. Then add sauce and mix well. Transfer to a dish and sprinkle with finely chopped spring onions.

To make sauce: Mash the chicken liver with vinegar and calamansi juice to a coarse paste. Add the chili, salt and pepper and blend thoroughly.

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DINOGUAN / Dinuguan

•   ½ kilo pork (diced)
•  1/8 kilo pork liver (diced)
•  1 small head of garlic (minced)
•  1 small onion (minced)
• 2 pieces laurel leaves
• 3 tablespoons oil
•  ½-cup vinegar
•  3 tablespoons patis (fish sauce)
•  2-cups stock
• 1-cup pig blood (frozen)
•  4 long green peppers
• 2 teaspoons sugar
•  1 teaspoon salt
• ½ teaspoon black pepper

In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
In a casserole, heat oil and saute garlic and onion for a minute.
Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5
minutes.
Add in vinegar and bring up to a boil withoutstirring.
Lower heat and allow simmering uncovered until most ofthe liquid has evaporated.
Add in stock and allow simmering for 5 minutes.
Add in blood, sugar and long green peppers.
Cook for 10 minutes more or until consistency thickens, stirring occasionally to
avoid curdling.
Serve hot with puto.

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Pork / Chicken Adobo

 Ingredients:
* 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
* choice of either 1 kilo of pork or 1 kilo of chicken
* 1 head garlic, minced
* 1/2 yellow onion, diced
* 1/2 cup soy sauce
* 1 cup vinegar
* 2 cups of water
* 1 teaspoon paprika
* 5 laurel leaves (bay leaves)
* 4 tablespoons of cooking oil or olive oil
* 2 tablespoons cornstarch
* Salt and pepper to taste
* 3 tablespoons water
Cooking Instructions:
* In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
* Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
* Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
* Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
* Add salt and/or pepper if desired
* Bring to a boil then simmer for an additional 5 minutes.
* Serve hot with the adobo gravy and plain rice.

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Pork Barbeque

 Ingredients:
* 1 kg. pork
* 20 bamboo skewers
* 1 cup soy sauce
* 1 head garlic, minced
* 1 onion, finely chopped
* 1/4 cup of calamansi juice or lemon juice
* 1/2 cup of 7up, sprite or beer (optional)
* 1 teaspoon ground black pepper
* 3 tablespoons of brown or white sugar
* 1/2 cup of banana or tomato catsup
Instructions:
* Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide.
* In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)
* Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
* Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
* String the pork on the skewers.
* Over live charcoals, barbeque the pork on skewers until each barbeque is cooked – turning every few minutes on each side and basting the leftover marinate on the barbeque.

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AFRITADANG BABOY

Ingredients:
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

Instruction:
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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