Pork Binagoongan

Ingredients:

600g pork picnic (kasim), cut into small chunks
3 to 4 tbsp shrimp paste (bagoong alamang)
1 (200g) pouch tomato sauce
2 finger pepper (siling haba), sliced


Procedure:

1. Saute pork chunks, bagoong, and sili in 1 tbsp oil for 8 minutes. Add tomato sauce. Saute for 3 minutes.
2. Add 1/2 cup water. Simmer over low heat for 30 to 40 minutes or until the pork is tender, stirring occasionally. Serve with rice, if desired.

Makes 5 servings

Sisig

Ingredients:

3 cloves garlic, sliced and fried to brown (reserve oil)
350g pork head and ear
1 tbsp soy sauce
1/4kg tuna steak, deboned and chopped
1 tsp calamansi juice
1 finger pepper (siling haba), seeded and sliced
2 birds eye chilis (siling labuyo), sliced
1 (200g) pouch Del monte sauce sulit tomato sauce with sarap liver spread


Procedure:

1. Boil pork for 1 hour or until tender. Chop, then season with soy sauce and 1/8 tsp pepper. Drain and reserve any marinade.
2. Sprinkle fish with calamansi juice. Set aside.
3. In reserved garlic oil, saute pork, siling haba, and siling labuyo for 5 minutes. Season with 1/3 tsp iodized salt, and 1/8tsp pepper.
4. Add fish and marinade, then saute for 2 minutes.
5. Add Del monte tomato sauce. Cook, stirring constantly, for 10 minutes or until slightly dry. Top with fried garlic if desired.

Makes 5 servings.

Pork Embutido

Ingredients:

1 kilo ground pork
1 pc. chorizo bilbao, chopped
5 tbsp oyster sauce
2 pcs. whole egg
5 tbsp flour
2 pcs. onion finely chopped
5 tbsp pickle relish
1 small can pimiento chopped
5 tsp ground pepper
5 tbsp brown sugar

Procedure:

Mix all ingredients. Mash well and roll into an aluminum foil. Make 4-5 rolls and steam for 40-50 minutes. Keep refrigerated.

Empanada

Ingredients:

Crust A
2 cup all purpose flour, sifted
4 tbsp lard
8-10 tbsp water
1 tsp ajinomoto ginisa all purpose seasoning mix

Crust B
1 cup all purpose flour
4 tbsp lard

Filling
1 tbsp oil
1/4 kg ground pork
1 cup potatoes, diced
1/4 cup carrots, diced
1/4 cup raisins
1/4 cup green bell pepper, diced
1 tbsp ajinomoto ginisa all purpose seasoning mix
1 tbsp soy sauce

Procedure:

1. To make crust, mix A together to make a smooth dough. Scale into 25-30 pieces. Mix B together and divide into 25 to 30 pieces.
2. Flatten pieces of dough A. Place a piece of dough B in the center and wrap edges to enclose B. Roll carefully to flatten, around 3 inches in diameter.
3. Put 2 tsp of filling at the center. Flip dough over filling. Press dough edges and flute with fingers.
4. Deep fry in hot oil and drain on paper towels.

Filling
1. Heat oil in a pan. Stir fry ground pork until half done. Add potatoes and carrots.
2. When almost cooked, add in raisins, green bell peppers and soy sauce.
3. Sprinkle with ajinomoto ginisa all purpose seasoning mix.
4. Let cool. Yield: 25 to 30 pieces.

Christine's Prune Stuffed Pork Loaf

Ingredients:

1/2 kilo ground pork
1/4 kilo sweet ham, chopped
1/2 cup viena sausage, chopped
1/4 cup sweet pickle relish
1/2 cup all purpose flour
4 eggs, beaten
salt and pepper to taste
1/4 tsp ajinomoto umami super seasoning

Stuffing:

1 cup chopped prunes
1/2 cup chopped bacon
1/2 cup cheese, strips

Gravy:

1/2 can cream of mushrooms soup
2 tbsp cornstarch
1/2 cup water
1/4 tsp ajinomoto umami super seasoning

Procedure:

1. In a bowl, mix ground pork, ham, sausage, pickles, all purpose flour and eggs. Season with salt, pepper and ajinomoto umami super seasoning.
2. Mix well until tacky.
3. Line loaf pans with wax paper. Place half of the mixture and fill center with the stuffing.
4. Cover with the remaining meat mixture.
5. Cover pan with a foil and bake at 350'F for 1 hour.
6. Meanwhile, to prepare gravy, in a pan combine cream of mushroom soup, cornstarch and water.
7. Sprinkle ajinomoto umami super seasoning.
8. Bring to boil and cook stirring until thick.
9. Unmold the porkloaf, cool and slice.
10. Serve with gravy.

Roast Porkloin

Ingredients:

1 1/2 kg porkloin, boneless and first layer of fat removed
1 tsp paprika
3 tsp ajinomoto ginisa all purpose seasoning mix
1 1/2 tbsp flour, for brown roux
1 1/2 cup water
1/4 cup sugar
1 tbsp butter
2 tbsp vinegar
1/4 cup mango puree
2 tbsp brandy

Garnishing

1 pc mango
1 tsp parsley, chopped

Procedure:

1. Combine paprika and 2 teaspoons of ajinomoto ginisa all purpose seasoning mix, sprinkle then rub it on all side of the porkloin. Put the pork in a roasting pan then roast inside a preheated oven at 400'F for 15 minutes. Reduce the heat to 350'F and continue roasting for 40 minutes or until done.

2. In a pan, melt butter, add flour and continue cooking, stirring constantly to prevent from burning, until light brown. Pour water and stir well with a wire whisk until it is fine and smooth, then add 1 teaspoon ajinomoto ginisa all purpose seasoning mix. Take out of the heat and set aside.

3. In another pan, caramilize sugar, add butter then stir well. Add vinegar, stir then add mango puree, brandy and prepared thicken sauce. Simmer for 5 minutes.

4. Slice the pork then arrange in a platter or plates. Pour sauce on the pork, garnish with mango fan and sprinkle with chopped parsley then serve right away. The rest of the sauce is served on the side.

Cook It Easy! Recipe For Kare-Kare

Ingredients:

1 pack knorr Cook it easy! Kare-kare Recipe Mix
1/2 kg oxtail/beef meat/pork pata, cut into serving pieces
2 tbsp cooking oil
1 clove garlic, chopped
1 small onion, sliced
1 cup eggplant, sliced
1 cup string beans, cut into 2" length
1 cup pechay
1 cup (about 250ml) water

Procedure:

1. Boil meat in 5 cups water until tender. Remove from the broth and set aside. Add eggplant and string beans in the ramaining broth and cook for 2 minutes. Drain and set aside.
2. In another pan, saute' the garlic and onion in oil until golden brown. Add the pre-cooked meat and saute' until slightly brown.
3. Add 1 cup water, then completely dissolve Knorr Cook It Easy! Kare-Kare Recipe Mix. Bring to boil with constant stirring. Add pechay and the pre-cooked vegetables. Simmer over low fire until pechay is cooked (1 minute). Serve.

Pork Chop Royale

Ingredients:

4 cloves garlic, crushed (1 tsp)
1 medium onion, sliced
7 pcs (600g) pork chops
2 tbsp tomato ketchup
1 can (234g) Del Monte Sliced Pineapple, drained (reserve syrup)
14 pcs (100g) baguio beans

Procedure:

1. Saute' onions, garlic and pork chops in oil. Add 1/2 cup water, 1 tsp salt, tomato ketchup, and sliced pineapple syrup. Simmer for 30 minutes or until tender.
2. Add baguio beans and cook until crisp-tender.
3. Arrange pork chops, vegetables and Del Monte Sliced Pineapple on a platter. Pour sauce on top just before serving.

Makes 7 servings.

Pineapple Pork Estofado

Ingredients:

600 g pork, cut into serving portions
1/4 cup all-purpose flour
4 cloves garlic, crushed
1 onion, sliced
8 peppercorns
1 bay leaf
1 medium carrot, cubed
2 medium saba bananas, sliced and fried
1 green bell pepper, cut into strips
1 can (234g) Del Monte Pineapple Chunks, drained (reserve syrup)

Procedure:

1. Marinate pork in pineapple chunks syrup, 2 tbsp soy sauce and 1/2 tsp pepper for 30 minutes. Reserved marinade. Dredge pork in flour and fry until golden brown. Set aside.
2. Saute' onion, garlic, pork. Season with 1 tsp salt, peppercorns and bay leaf. Add 1 cup water and marinade. Simmer until pork is tender.
3. Add carrots, bananas, Del Monte Pineapple Chunks and bell peppers. Simmer until carrots are cooked.

Makes 6 servings.

Pineapple Porkies

Ingredients:

1/2 kilo pork tenderloin, cut into cubes
1 can (234g) Del Monte Pineapple Chunks, drained (reserve syrup)
100 g (14pcs.) baguio beans
1-1/2 cups togue
1 red bell pepper, cut into strips
3 tbsp Del Monte Original Blend Ketchup
1 small carrot, cubed

Procedure:

1. Marinate pork cubes in pineapple chunks syrup, 1 tbsp soy sauce, 1 tsp rock salt (or 1/3 iodized salt) and 1/2 tsp pepper for 30 minutes. Brown meat in oil and reserve marinade. Set aside
2. Combine 1 cup water, marinade, Del Monte Original Blend ketchup, 1 tbsp brown sugar, 2 tsp rock salt and pork in a casserole. Simmer for 15 minutes or until meat is tender.
3. Add vegetables and simmer until cooked. Stir in Del Monte Pineapple Chunks and cook for 1 minute.

Makes 8 servings.

Lola Ramona's Humba

Ingredients:

1 kilo pork knuckles, cleaned
3/4 cup vinegar
1/4 cup soy sauce
20 whole peppercorns
1 head garlic, cracked
1/2 cup brown sugar
1-1/2 cups water
2 small packs of native mushrooms or tenga ng daga
2 small packs banana blossoms
1/2 teaspoon salt
1/4 cup canola oil

Procedure:

1. Marinate pork knuckles in vinegar, soy sauce, peppercorns, and garlic for 1 hour. In the meantime, place brown sugar in a plate. When pork knuckles are fully marinated, dip each piece in brown sugar and pan-fry on medium high heat until golden brown. Remove and put aside until all pieces are done.
2. In the same pan, put all the meat back and pour in all the marinade plus the water. Bring to a boil then lower flame immediately to medium-low then to a simmer to tenderize the meat. After simmering for about 45 minutes, the sauce will noticeably start to thicken. Add salt and allow to simmer for another 10 to 15 minutes.
3. In a separate bowl, soak the native mushrooms and banana blossoms in water for 15 minutes. Once softened, add to the simmering pot of meat. Cook until the meat is tender and the sauce is thick.

Cooking time: 1 hour

Source: YES!

Stewed Pork Spareribs with Mustard Greens

Mustard - Scientists have known for a long time that mustard's pungent heat thins mucus and makes it easier to breathe when you have a cold or flu. When you eat a dollop of mustard on a sausage, for example, it delivers a dose of myrosin and sinigrin, chemicals that make mucus watery and easier to expel from the body.

A traditional decongestant is a mustard poultice applied to the chest. Add a few tablespoons of crushed mustard seed to a cup of flour along with a little water to make a paste. Be sure to protect the skin by applying a thick coating of petroleum jelly before you put on the plaster. Don't leave the plaster on for more than 15 minutes or it will burn the skin. Wash your hands thoroughly after handling a mustard poultice and before touching your eyes, nose or mouth.

Soaking your feet in hot water with a little mustard powder can unblock a head cold, help to reduce a fever and soothe a headache. Drawing blood to the feet helps to disperse congestion, increases circulation and eases pressureon the blood vessels in your head.

There are several varieties of mustard including black, brown, and white (also called yellow). White mustard seeds aren't quite as hot as other varieties. Mustard powder is also used to induce vomiting. Don't eat more than a teaspoon of made-up mustard unless you want to throw up.

Ingredients:

1 kilo pork spareribs, cut into serving pieces
1/4 cup light soy sauce
1 1/2 cup dark soy sauce
1/2 teaspoon black pepper
1/4 cup orange juice
2 pieces cinnamon sticks
2 pieces star anise
1 tablespoon white sugar
corn oil for frying
1 1/2 kilo mustard greens, blanched

Procedure:

1. Marinate spareribs with light soy sauce, dark soy sauce, black pepper, 40 ml orange juice, and garlic for 30 minutes.
2. Fry spareribs in hot oil to seal in the juices. Then transfer to a stewing pot.
3. Add in marinate, the rest of the orange juice, cinnamon stick, star anise, and sugar. Let boil then simmer till meat is tender.
4. Serve spareribs with sauce and mustard greens.

Fiesta Pork Paksiw

Ingredients:

800 g pata (pork leg), cut into serving portions
1 tbsp del monte vinegar
6 cloves garlic, crushed (2 tsp)
1 laurel leaf
1 can (234g) del monte pineapple chunks
4 saba bananas, sliced and fried
1/4 cup bulaklak ng saging
2 tbsp soy sauce
2/3 tsp iodized salt
2 tbsp brown sugar
1 tsp peppercorns

Procedure:

1. Clean pata. Add 2 cups water, del monte vinegar, garlic and laurel leaf. Boil until tender. Add more water if needed.

2. Add remaining ingredients and season with soy sauce, iodized salt, brown sugar and peppercorns. Simmer for 5 minutes or until cooked.

Ginger Pork

Ginger is one of the most studied of all "kitchen cures," ginger has been used medicinally for millennia. the chemicals that give ginger its zesty taste mainly gingerol and shogaol-appear to reduce intestinal contractions, neutralise digestive acids and inhibit the "vomiting centre" in the brain.

To cambat travel sickness, take a quarter of a teaspoon of powdered ginger or a one centimeter slice of fresh root ginger at least 20 minutes before you get in the car or board a ferry.

Danish researchers report that a third of a teaspoon of fresh or powdered ginger, taken at the first sign of migraine, may reduce symptoms by blocking prostaglandins, chemicals that inflame blood vessels in the brain.

The same prostaglandins that contribute to migraine pain also cause joint swelling in people with rheumatoid arthritis or osteoarthritis. A study of 56 people found that ginger eased symptoms in 55 percent of people with osteoarthritis and 74 percent of those with rheumatoid arthritis.

Doctors often advise patients to take aspirin every other day because it "thins" the blood. Ginger has similar effects but without the stomach upset often caused by aspirin.

Ginger blocks the body's production of substances that contribute to bronchial constriction as well as fever. The gingerols in ginger also act as natural cough suppressants.

Effective doses: a one centimeter slice of fresh root ginger, grated to release more of the active ingredients; one teaspoon of powdered ginger; one or two pieces of cystallised ginger; one cup of ginger tea, made with a ginger tea bag or half a teaspoon of grated root ginger; a 350ml glass of natural ginger beer (containing real ginger rather than ginger flavouring). The active ingredients in ginger retain potency when processed. Some people prefer ginger capsules. The usual dose is 100 to 200mg, three times a day.


Ingredients:

1/4 cup oil
1/2 kg pork, strips
1 cup flour, all purpose
1 tsp. garlic, chopped
1/4 cup onion, sliced
1 tbsp ginger, sliced
1/3 cup chicken broth
1/3 cup soy sauce
1 tbsp. sugar
1/8 tsp pepper, black ground

Procedure:

1. Coat meat in all purpose flour.
2. Heat oil in a saucepan and fry meat until brown.
3. Remove meat and set aside.
4. Saute' onions, garlic and ginger. Cook for 2 minutes.
5. Pour off excess oil from pan.
6. Add chicken broth, soy sauce, sugar and meat. Season with pepper.
7. Simmer, covered for 15 minutes or until meat is tender.

Variation:
May replace pork with chicken breast strips or beef tenderloin strips.