INGREDIENTS:

• 1/2 kg pork chop
• 1/4  cup all-purpose flour
• 1/4 cup corn starch
• 1/8 ground black pepper
• 2 tbsp fish sauce
• 2 calamansi
• salt

HOW TO COOK:

1. Marinate pork with fish sauce, calamansi and black pepper. Let it settle for at least 30 min.
2. In a bowl, combine flour and cornstarch. Add a pinch of black pepper and salt. Mix well.
3. Coat the marinated pork with the flour and cornstarch mixture.
4. Deep fry coated pork over low-medium heat until golden brown.
5. Serve.

IMAGE: recipeshubs.com

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INGREDIENTS:

• 1/2 kg ground pork
• 4 cloves garlic, chopped
• 1 onion, chopped
• 4 tomatoes, chopped
• 1 potato, cubed
• 1 carrot, cubed
• 1/2 cup water
• 3 tbsp fish sauce (patis)
• 2 eggs

HOW TO COOK:

1. Saute garlic, onion, and tomatoes. Add pork and simmer until tender.
2. Add carrots, potatoes, and fish sauce. Cook until tender.
3. Add water and let it simmer.
4. Add eggs and simmer until cooked.
5. Serve.

IMAGE: holacolima.com

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INGREDIENTS:

1. 1 lb 2 oz Sliced Pork Belly (thinly sliced, ⅛”)
2. 6 tbs Red Chili Paste (Adjust according to preferred spiciness)
3. 1½ tbs Sugar
4. 2 tsp Soy Sauce
5. 1 Onion
6. 3 Green Onion
7. 2 tsp Garlic (minced)
8. 2 tsp Ginger (minced)
9. ¼ tsp Black Pepper
10. 2 tsp Sesame Oil
11. 1 tsp Sesame Seeds (optional)
12. 4 Green Chili Pepper (optional)
13. 1 tbs Vegetable Oil

HOW TO COOK:

1. Thinly slice 500 g pork. Cut into 3 inch squares
2. Slice 1 onion.
3. Wash and cut the 3 green onions into 2 inch pieces
4. Mince garlic and ginger
5. Slice 4 green chili pepper (optional)
6. Make the marinade by mixing the following:

• 1½ tbs sugar
• 6 tbs red chili paste (Adjust according to preferred spiciness)
• 2 tsp minced garlic
• 2 tsp minced ginger
• chopped green onions
• ¼ tsp black pepper
• 2 tsp sesame oil
• sliced onions
• 2 tsp soy sauce
• chopped green chili peppers (optional)
• 1 tsp sesame seeds (optional)

7. Mix meat and marinade. Massage by hand for 3 min and refrigerate for 60 min

8. Cook meat in medium to high heat for 10-15 min or until cooked & browned.

9. Sprinkle meat with sesame seeds (optional). Serve.

IMAGE: kimchiandme.com

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Empanada or stuffed bread is one of the favourite snacks or merienda of the Filipinos. It is cheap and easy to make yet very delicious and filling. Many variations of this pastry have been made among different parts of the country and all of them are unique and special in their own way. Here is a simple and easy recipe of the classic Pork Empanada that you can try.

INGREDIENTS:

• 6 cups All-purpose flour
• ½ cup white sugar
• 1 tsp. baking powder
• 1 tsp. salt
• 2 cups butter
• ¾ cup cold water
• cooking oil for frying

• 4 Tbsp. cooking oil
• 4 cloves garlic, minced
• 2 white onions, minced
• 1 kilo ground pork
• ½ tsp. fine salt
• ⅛ tsp. ground black pepper
• 1 cup green peas
• 2 medium size potatoes, cut into small cubes
• 1 carrot, cut into small cubes
• 1 red bell pepper, finely chopped
• ½ cup water
• 3 tsp. sugar

HOW TO MAKE:

1. In a pan, heat oil and sauté the garlic and onions until cooked.
2. Add in ground pork and stir cook for a few minutes.
3. Add salt and pepper.
4. Stir cook for about 1 minute then add the potatoes, carrots and water.
5. Simmer for at least 5 minutes and stir to cook it evenly.
6. Add in the peas, bell peppers, and sugar. Stir to mix the ingredients.
7. Cook until the liquid has been reduced or almost evaporated. Set aside to cool.

1. Combine flour, white sugar, baking powder and salt. Mix the dry ingredients well.
2. Add in the butter to the dry ingredients and mix well until the butter is incorporated in the dry ingredients.
3. Add the water and knead until a smooth dough is formed.
4. Grab about 4 tablespoons of dough and form it into a ball. Do the same for the rest of the dough.
5. Put in the refrigerator for about 20 minutes. In the meantime, prepare a clean surface and dust it with flour to prevent the dough from sticking to the surface.
6. Get a piece of dough and press it on the surface to flatten it.
7. Using a rolling pin, flatten it further until thickness become at least half a centimeter thick.
8. Place about 4 tablespoons of the filling on the center of the flattened dough.
9. Fold the dough and seal it by folding the edges.
10. In a deep frying pan, heat oil and deep fry the empanadas until the empanadas turns golden brown.
11. Drain excess oil then serve.

IMAGE: honestcooking.com

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INGREDIENTS:

HOW TO COOK:

1. Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
2. Heat the pot and put-in the marinated pork belly then cook for a few minutes
3. Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
4. Put-in the vinegar and simmer for 12 to 15 minutes
5. Add salt to taste

SOURCE: panlasangpinoy.com

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INGREDIENTS:

• 1 kilo pork (belly, loin, shoulder) or any part with thin layer of fat
• 1/2 cup soy sauce
• 2 pieces star anise
• 2 bay leaf
• 1 tablespoons peppercorns
• 4 tablespoons sugar
• 1 head garlic, minced
• 1 onion, chopped
• 1-2 cups of water or 4 pineapple juice

HOW TO COOK:

1. In a large bowl, combine all the ingredients then mix well.
2. Prick the pork meat with a fork in several places and marinade for an hour.
3. Heat a pan in low heat, put the marinated pork along with the marinate.
4. Pour water then bring to boil.
5. Add brown sugar and mix well.
6. Simmer for about 40 minutes until both sides of the meat are tender. Adjust seasoning according to taste.
7. Remove the meat from heat and cool to room temperature. Cut into 1/4 inch slices.
8. Arrange on a serving plate and top with the thick sauce.

SOURCE: filipinostylerecipe.com
IMAGE: gutomna.com

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INGREDIENTS:

• 2 lbs. Pork spareribs
• Kikkoman Teriyaki Baste & Glaze Sauce

HOW TO COOK:

1. Tenderize the ribs on low heat by boiling for about 1 hour to 1 hour and 15 minutes. Prick the meat with a fork to check desired tenderness.
2. Remove meat from pot and marinate in Teriyaki sauce for about 30 minutes. You will probably use close to half a bottle. Thin the teriyaki sauce with a little bit of water until slightly runny.
3. Heat up about 1 tablespoon of oil in a pan. Brown the ribs on all sides on high heat. Add the marinade. Stir the ribs well into the sauce until it thickens and adheres to the ribs. Serve immediately.

SOURCE: theredgingham.com
IMAGE: motherthyme.com

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INGREDIENTS:

• 4 ounces cream cheese, softened
• 3/4 cup milk
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 12   eggs
• 8 ounces ham, finely chopped (1 1/2 cups)
• 6 ounces cheddar or Swiss cheese, shredded (1 1/2 cups)
• 1/4 cup green onions with tops, thinly sliced
• 2 tablespoons Dijon mustard

HOW TO COOK:

1. Preheat oven to 375°F. In a small bowl, combine cream cheese and milk; whisk until smooth. Add flour and salt; whisk to combine.
2. In bowl, gently whisk eggs until blended. Add cream cheese mixture; mix well.
3. Cut an 18-inch long piece of parchment paper. Press into bottom and up sides of large pan to prevent egg mixture from running under parchment paper; pinch corners. Pour egg mixture into bottom of Bar Pan. Bake 30-33 minutes or until omelet is puffy and golden.
4. Meanwhile, finely chop ham & shred cheese. Thinly slice green onions.
5. Remove omelet from oven; immediately spread with Dijon mustard. Sprinkle with half of the cheese; top with ham and green onions. Sprinkle with remaining cheese. Starting at one short side, roll up jelly-roll fashion, removing parchment paper as you roll. Garnish top with additional cheese and green onions, if desired. Let stand 5 minutes to allow cheese to melt. Slice roll diagonally into wedges.

SOURCE: pamperedchef.com

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INGREDIENTS:

• 1/4 k. pork liempo
• 2 pcs. pork kidney
• 1 pork spleen
• 1 pork heart
• 1/4 k. pork liver
• 2 tbsps. cooking oil
• 3 cloves garlic, minced
• 1 medium onion, minced
• 1/2 cup vinegar
• 1 piece pork broth cube
• 1/2 cup hot water
• 1 1/2 cups unripe pineapple, cubed
• 2 cups bamboo shoots, cubed
• 1 piece each red & green bell pepper, cubed
• salt and pepper to taste

HOW TO COOK:

1. Prepare pork organs for cooking; simmer just until tender. Mince meats and set aside.
2. Heat cooking oil, saute garlic and onions until limp.
3. Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo shoots, peppers and seasonings.
4. Simmer just until flavors are blended and vegetables are crisp-tender, about 15 min.

SOURCE: toppinoyfood.blogspot.com

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INGREDIENTS:

• 2.5 kg pork belly
• 1 tbsp Shaoxing wine, optional
• rock salt to taste

For th Seasoning:

• 6 – 7 teaspoons salt
• 4 teaspoons sugar
• 1 teaspoon five-spice powder
• 4 teaspoons freshly cracked black pepper

HOW TO COOK:

1. To prepare the seasonings: Combine salt with sugar, pepper and five-spice powder well. Set aside.
2. Use a knife to scrape away any impurities and hair. Rinse thoroughly.
3. Blanch in boiling water for about 20 minutes, until around 70% done, and the skin is softened. You can use a large wok and filled 1/4 of it with water.Carefully place the pork belly in, and to make sure that the meat is fully submerged in water, just added a glass or two as needed and allowed it to boil.
4. Drain well and wipe dry with paper towels.
5. Place the belly on a large platter or tray, meat side up and skin side down.
6. Use a knife to make a few small slits on the meat and up the sides but not on the skin, so the seasoning will be absorbed better.
7. Evenly brush the meat with the rice wine (optional). Let it rest for around 20 – 30 minutes.
8. Coat the meat BUT NOT THE SKIN with seasoning mixture, otherwise, the five-spice will darken the skin.
9. Flip the meat so the skin is now facing upwards.
10. Using thick kitchen towels, evenly pat the skin dry. This is important so the skin can properly crisp up.
11. Using a small knife with a sharp tip OR fondue forks, gently poke the skin to make little holes all over the skin. Don’t exert too much force that the holes have gone through deep into the fat. But still, you can go crazy poking holes all over. During this time, preheat the oven to 200 C/395 F if you intend to cook it immediately.
12. Pat dry the skin a second time, making sure that there is no visible moisture left behind. Alternatively, you can also wrap the meat, but not the skin, with foil and leave it to dry inside the refrigerator overnight.
13. When ready to cook, place the belly in a large roasting rack lined with aluminum foil to catch the drippings. Pour around ¼ cup water onto the foil so when thedrippings will fall, it will not burn.
14. Evenly season the rind with rock salt.
15. Bake in the preheated oven for about one hour to one hour and ten minutes.
16. Turn the heat dial to ‘broil’ and roast for another 20 minutes, or until the rind has sufficiently and evenly crackled.
17. At this point you may notice that some parts of the skin appear to have charred too much. DO NOT PANIC. You can easily remove the charred bits by scraping it with a knife.
18. When done, remove from oven, chop it into your desired serving sizes – cubes or strips and serve warm with rice, with soy sauce and vinegar on the side. Enjoy!

SOURCE: thehungrygiant.wordpress.com

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