Sweet and Sour Meatballs Recipe

Sweet and Sour Meatballs Ingredients:

Meatballs Ingredients:

1 kilo ground pork or beef
1 onion; minced
1 tablespoon garlic; minced
3 well beaten eggs
1/2 cup flour
Ground pepper
Soy sauce
Salt

Sauce Mixture Ingredients:

1 can pineapple (set aside juice); sliced
1 carrot; sliced
1 bell pepper; sliced lengthwise
4 cloves garlic; minced
1 onion; chopped
1/2 tablespoon salt
1 tablespoon sugar
3 tablespoons soy sauce
1/2 cup water
2 tablespoons flour
Ground black pepper
Cooking oil

Sweet and Sour Meatballs Cooking Instructions:

In a bowl, mix all the meat balls ingredients together. Season with salt, soy sauce, and pepper according to taste. Form a ball 1” diameter out of the mixture. Deep fry the raw meat balls until golden brown. Strain, drain in a plate with paper towel, and set aside in a platter.
In a skillet, sauté garlic and onion. Add the pineapple and carrot. Simmer for 10 minutes. Add the pineapple juice, sugar, soy sauce, water, flour, salt and water. Simmer until a saucy consistency is achieved. Add bell pepper. Simmer for 1 minute.
Pour the hot sauce (mixture) on top of the meat balls. Serve hot with rice!

Meatballs or Bola-Bola

Meatballs (Bola-Bola) Ingredients:

1 kilo ground pork or beef
1 onion; minced
1 tablespoon garlic; minced
3 well beaten eggs
1/2 cup flour
Salt
Ground pepper
Soy sauce
Tomato catsup

Meatballs (Bola-Bola) Cooking Instructions:

In a bowl, mix all ingredients. Season with salt, soy sauce, and pepper according to taste. Form a ball 1” diameter out of the mixture. Deep fry the meat balls until golden brown. Drain in a plate with paper towel and serve with tomato catsup.

Lechon Liempo Recipe

Lechon Liempo Ingredients:

Pork meat (liempo); 12 -16 inches long
Garlic; pounded
Salt and pepper to taste
Rosemary leaves
Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions:

Wash and dry meat with paper towel. Rub inner layer of meat with a mixture of salt, pepper, garlic and rosemary leaves.  Roll meat, and then tie both ends forming a circular tube form.  Place in a roasting pan.

Preheat oven to 400F. Bake in oven for about 15 minutes, and then decrease heat to 350F. Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy!  Remove pan from oven, then put meat on a rack.  Slice in rings and place in a platter. Garnish with sliced tomatoes, then serve.  

Lechon Kawali Recipe

Lechon Kawali  Ingredients:

I kilo pork belly (liempo)
2 tablespoon salt
1/2 tablespoon peppercorns
4 cloves garlic; pounded
1 bottle 7-up (optional)
Cooking oil
Sauce Ingredients:
Vinegar
Soy sauce
Onion ; chopped
Garlic; mined
Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions:

Boil water with salt, garlic, peppercorn, and 7-up. Add pork and continue boiling until tender. Strain pork and keep dry. Deep fry in hot cooking oil until golden brown and crispy. Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce, onion, and garlic.

Kilawing Bituka Recipe

Kilawing Bituka Ingredients:

Large Intestines of pork (bituka ng baboy)
Garlic; minced
Onion; sliced
Ginger; crushed
Long green chili peppers  (siling haba)
Banana leaf (optional)

Kilawing Bituka Cooking Instructions:

Wash and mash the intestine with salt and banana leaf to get rid of the odor. Wash and clean very well, then boil intestine with ginger until tender. Cut into desired sizes.
Saute garlic and onion. Add the intestines and saute using medium high heat until the intestines becomes tender. Lower heat, then blend with soy sauce, vinegar, and pepper according to taste.  Garnish with long green chili pepper. Serve as pulutan-something to pick up when drinking a liquor.

Insarabasab Recipe

Insarabasab Ingredients:

1 kilo pork (shoulder preferred)
1 onion; thinly sliced
Vinegar / lemon / calamansi juice
Salt and pepper to taste

Insarabasab Cooking Instructions:

Slice the pork 1” thick for roasting.
Roast pork over to an open fire until all pink color of the meat disappears. When roasted, slice pork again into 1/4" thick x 1" length (or your desired sizes). Place in a bowl and then add the onion. Season with salt, pepper, and vinegar (lemon or kalamansi juice) according to taste.

Igado Recipe

Igado Ingredients:

1 kilo combination of the following:

• Pork’s liver; cut in slices
• pork’s kidney; cut in slices
• pork’s heart; cut in slices

4 cloves garlic; pounded
1 medium onion; chopped
1 segment ginger; cut in stripes
1 small can green peas (gisantes)
1 small carrot; cut in slices
1 bell pepper; cut in slices
1 cup vinegar
Soy sauce
Salt and pepper
Cooking oil

Igado Cooking Instructions:

In a bowl, marinate liver in vinegar. Set aside.
Saute garlic, ginger, and onion in oil. Add pork’s heart and kidney and spice with salt and pepper. Saute for 15 minutes or until broth comes out from the innards (add 1/4 cup water if necessary to soften). Add the liver and continue sauteing for another 5 minutes. Add soy sauce to season and continue cooking until sauce thickens. Add the carrots fist and when tender, drop the bell pepper and peas. Cook until vegetables are done.

Pork Humba Recipe

Pork Humba Ingredients:

1/2 kilo pork belly, cut in cubes
1 tablespoon garlic, crushed
1 small onion; chopped
1/3 cup vinegar
1/4 cup soy sauce
1/4 cup brown sugar
3 bay leaves
1 cup rice water
1/4 tablespoon ground black pepper
1 tablespoon salted black beans (optional)
Cooking oil

Pork Humba Cooking Instructions:

Marinate pork in soy sauce and pepper for 1 hour.

Saute garlic and onion. Add pork from the marinade and bay leaves. Stir fry for few minutes until pork starts to render its oily fat. Add rice water, then bring to a boil until most of the liquid has evaporated. Add vinegar but do not stir in order not to over sour the flavor. Boil for few minutes, then add the brown sugar stirring once in a while. Simmer until a saucy consistency is achieved. Adjust seasoning with soy sauce according to taste. Serve hot!

Dinakdakan Recipe

Dinakdakan Ingredients:

Pork’s parts of your choice:

• ear (preferrred)
• nape or batok in Filipino (preferrred)
• togue
• liver
• small intestine

Onion; thinly sliced
Salt and pepper
Calamansi or lemon juice or vinegar
Pig's brain; boiled
Mayonnaise (optional)

Dinakdakan Cooking Instructions:

Parboil pig's parts. Strain and broil or grill. Slice into 1” long by 1/4” thick (or your desired sizes), then place in a large bowl. Mix the slices of onion and boiled brain. Balance seasoning with calamansi juice, salt and pepper according to taste.

Crispy Pata Recipe

Crispy Pata Ingrediets:

1 kilo pork’s knuckle (pata)
1 onion; chopped
2 bay leaves
1/4 cup peppercorns
2 tablespoons salt
Cooking oil

Sauce Ingredients:

1 tablespoon onion; chopped
1 tablespoon garlic; pounded
1/2 cup vinegar
Soy sauce to taste

Crispy Pata Cooking Ingredients:

Boil pork’s knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough). Add salt, bay leaves, peppercorn, and onion. Continue boiling until tender, then drain and hang to dry. Place in the refrigerator overnight. Deep fry in hot cooking oil until golden brown. Serve with a mixture composed of soy sauce, vinegar, garlic, and onion.

Bopis Recipe

Bopis Ingredients:

1/2 kilo pork lungs
1/2 kilo pork heart
1 tablespoon garlic; minced
1 medium carrots; cut into small cubes
1 medium kinchay or celery
5 Philippine bird’s eye (siling labuyo)
5 tablespoons soy sauce
5 tablespoons vinegar
1 tablespoon annatto (atsuete) seeds
*substitute:  1/4 cup catsup
Salt and pepper to taste

Bopis Cooking Preparation:

Boil the heart and lungs for 10 minutes. Remove and chop into small sizes. Set aside and discard the water.
Boil again for another 10 minutes in "new" water. Strain and set aside.
Mash the annatto seeds in 1/4 cup water. Save the annatto water and discards the seeds.
Sauté garlic and onion. Add lungs, heart, kinchay, and soy sauce. Saute for another 10 minutes. Add vinegar and siling labuyo. Simmer for 5 minutes. Season with salt and pepper. Add carrots and annato water. Simmer and continue cooking until done. Serve hot!

Bistek Recipe

Bistek Ingredients:

3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
1/2 teaspoon ground black pepper
1 big onion; sliced in rings
Salt and pepper to taste
Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients:

Marinate pork/beef steak with kalamansi (or lemon) juice, soy sauce, salt and pepper for 30 minutes or more. Set aside.
Fry onion rings until translucent. Set aside.
In a skillet, fry marinated pork/beef steak over high heat turning upside down several times until tender. Add onion rings and just enough marinade to create oily sauce. Cover and simmer until done. Serve hot!

Pork Binagoongan

Pork Binagoongan Ingredients:

1 kilo pork liempo; cut in serving pieces
1/2 cup shrimp bagoong
4 cloves garlic; minced
1 small onion; chopped
1 medium tomato; sliced in 8 pcs.
1 teaspoon Philippine bird's eye pepper (siling labuyo)
5 tablespoon vinegar
1/2 tablespoon sugar
1 eggplant; cut in slices

Pork Binagoongan Cooking Preparation:

Boil pork until tender and cut into cubes. Set aside.
Sauté garlic, onion, and tomato. Add pork and shrimp bagoong. Stir fry for few minutes until pork starts to render fat and edges turn to brown. Add vinegar and siling labuyo. Simmer for 5 minutes. Season with sugar and drop the eggplant. Continue cooking in low fire until the eggplant is done. Serve hot!

Bicol Express

Bicol Express Ingredients:

1 kilo of pork meat; cut lengthwise
1/2 cup of Philippine bird's eye pepper (siling labuyo)
3 cups coconut milk
1/2 cup sauted shrimp paste (bagoong alamang)
4 cloves garlic; crushed
1 small onion; chopped

Bicol Express Cooking Preparation:

In a saucepan, sauté garlic and onion. Drop the pork and bird’s eye pepper. Continue sauteing until pork starts to render fat and edges turn to brown. Add sauted shrimp paste and stir, then pour the coconut milk (you may pour gradually in preference to the amount of sauce you want). Cook in low fire until pork becomes tender and until a saucy consistency is achieved. Serve hot!

Ilocano Chicharon Baboy

Bagnet (Ilocano Chicharon Baboy) Ingredients:

1 kilo pork belly; cut into desired pieces
1 liter cooking oil
1/2 liter water
Salt to taste
Water

Bagnet (Ilocano Chicharon Baboy) Cooking Instructions:

In a stock pot, bring water to a boil with added salt. Drop pork and boil until tender. Drain and hang dry, then set aside.
Submerged pork in hot cooking oil until brown. Drain and dry in paper towel until completely cool.
Reheat cooking oil. Submerged pork in very hot cooking oil for while, strain, and sprinkle with cold water. Do this process several times until skin pops. Remove from fire and serve.

Cooking Tip:

To avoid mess as well as burns, cook in a low cooking area.

Bachoy Soup

Bachoy Soup Ingredients:

1 kilo of at least 3 combination of the following innards:

• Pork’s tenderloin
• pork’s kidney
• pork’s spleen
• pork’s liver
• pork’s heart

4 cloves garlic; minced
1 medium onion; chopped
1 root ginger; cut in strips
2 stalks green onion leaves; chopped
Meat broth
Fish sauce
Salt and pepper
Cooking oil

Bachoy Soup Cooking Instructions:

Sauté garlic, ginger, and onion in oil, then add the pork’s heart and kidney. Suate for 15 minutes or until enough broth comes out from the innards.
Pour enough broth to cover all the ingredients and at first boil, add the pork’s tenderloin, liver, and spleen. Simmer and continue cooking until innards are tender or done. Season with fish sauce according to desired taste. Remove from fire and serve hot with green onion leaves!

Cooking Tip:

You can add miki noodles to make it La Paz Bachoy recipe.
You can add bile to make Papaitan recipe. Although beef or goat innards are normally used for Papaitan.
You can add sinigang mix (or tamarind seeds) to make it Sinanglaw Ilocano recipe. Although beef or goat innards are normally used.

Agos-Os

Agos-Os Ingredients:

1/4 kilo pork or beef; thin slices
1 onion; minced
4 cups mashed sweet potato (kamote)
Banana leaf
Salt to taste

Agos-Os Cooking Instructions:

Season the mashed boiled sweet potato with salt, then mix the onion. Set aside.
On a dry banana leaf, spread about one centimeter thick of mashed sweet potato. Put on top layer the meat, then spread again the mashed sweet potato. Do this until two layers of meat and three layers of mashed sweet potato are spread.
Roll the layers (8” long) carefully with banana leaf. Tie both ends firmly. Keep in a cool place for 1 - 2 days.
Cut into ring slices. You may either fry or broil the Agos-Os.

Adobo with Pork

Pork Adobo Ingredients:

1 kilo pork; cut into 2-inch pieces
1 head garlic; pounded
1/2 small onion; chopped
4 dried bay leaves
1/2 tablespoon peppercorns
6 tablespoons soy sauce
6 tablespoons vinegar
1 cup rice water
1 tablespoon oyster sauce (optional add-on)
Cooking oil

Pork Adobo Cooking Instructions:

Marinate pork in soy sauce, garlic, and peppercorns for 30 minutes.
Sauté onion, then drop the marinated pork and bay leaves. Continue sauteing until liquid has evaporated and meat starts to render fat. Pour the marinade including the bits of garlic and a cup of rice water. Continue boiling in medium fire until pork becomes tender. Pour vinegar and simmer until little sauce is left.
Another easy way of doing it is to combine the pork, vinegar, garlic, water, soy sauce, bay leaves, peppercorns, and other seasonings of your choice in a saucepan. Bring to a boil, lower heat to medium fire, and then cook until a thick sauce is formed. Serve hot!

Cooking Tips:

The basic ingredients of adobo is pork, soy sauce, garlic, vinegar, and water. The other ingredients are just additional and optional condiments as some folks love to make their adobo special and love to have variations.
Boiling the pork without vinegar in the beginning of cooking procedure makes the process of pork tenderization faster. Add the vinegar when pork is already tender.
Adding 1 tablespoon of oyster sauce will make your pork adobo more delicious.