Filipino Food Store » pork

Empanada

Hilda — Mon, 15 Jun 2009 12:55:41 +0000

One of the special delicacies I love to eat when I visit Ilocos is empanada. It is a popular bread dish in most Latin countries like Spain and Portugal but the Filipino version is something very close to our taste. You can do it in pork, chicken and even in beef. It is a good way to make use of your leftover meat.

Ingredients:

for the Empanada dough

3 cups of flour

1 teaspoon of salt

half a cup of water

1 egg

1 egg white

1 teaspon of vinegar

3 tablespoons of shortening

Preparation:

Start by preparing your empanada dough. In a bowl beat water, egg, egg white and vinegar together. Set this aside. In another bowl, mix together the flour and the salt. Put the shortening into the flour mix using a pastry blender to be sure they are evenly mix. Put a well in the middle and pour the liquid ingredients from the first bowl into the center. Mix them altogether until it becomes stiff and they don’t stick to your fingers anymore. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Empanada Filling

half a medium size onion chopped

1 garlic clove minced

half a teaspoon of cumin powder

half a teaspoon of dried oregano

half a kilo of ground beef (you can also eat cooked chicken meat shredded or cooked pork meat chopped)

one small can of tomato sauce

one tablespoon of dried raisins

1 tablespoon of pimiento chopped

some cooking oil

salt and pepper

Cooking the Empanada filling:

In a casserole warm up your oil. Sauté the garlic and onion. Add your meat, put the spices, salt, pepper, cumin and oregano. Add your tomato sauce , riasins and pimiento. Let it simmer.

Making the Empanada:

Once the empanada dough is ready, flatten them and make circles using any rounded tool you have at home. Put your desired filling in the middle. Close it and crimp the sides using a fork. Fry them on deep casserole with hot oil for three to four minutes or until they are golden brown.

Roast Pork

Hilda — Wed, 10 Jun 2009 08:55:12 +0000

Roast Pork

Ingredients:

about a kilo of Pork for roasting

fresh frigs of rosemary leaves
zest of 1 lemon

juice of 1 lemon
3 tablespoons of honey
2 tablespoons of soy sauce

2 tablespoons of vinegar
some salt and pepper
some olive oil

second part:
half a stick of butter
a quarter of glass of water
1 teaspoon of flour
some olive oil

Procedure:

In a bowl mix all the ingredients: lemon zest, lemon juice, salt,pepper,rosemary leaves, soy sauce,honey,vinegar and olive oil. Mix them well. Rub this marinade on your pork and let it stand on this for about thirty minutes. Preheat the oven at 180 ° celsius. The best way to cook pork is to roast it slowly on temperature that is not too strong. Heat a pan and put half of the butter on it and brown a little all sides of your pork (about 2 to 3 minutes at a high temperature). In your preheated oven roast your pork slowly for about thirty minutes. Putting some marinade and water from time to time to avoid drying up the meat. After the cooking time let the pork put it out of the oven and let it stand for about ten minutes before slicing them. During those time prepare the sauce; get all the juice and marinade in the pan, add some water witht the flour dissolved on it. Warm it up on the stove and stir it. As soon as it starts to thicken add the remaining butter. Pour this over your sliced pork.

Siomai

Hilda — Fri, 05 Jun 2009 08:49:10 +0000

Chinese influence in Filipino cooking is evident considerign the popularity of noodle dishes, dimsums and dumplings. Siomai is one of these dishes all filipino love. In siomai recipes we normally used half pork meat and half shrimp for filling. But don’t you know doing it in beef is also delicious?

Beef Siomai

Ingredients:

half a kilo of ground beef

half a kilo of ground pork

* you can either use one kilo of beef if you prefer

1 onion minced

some spring onions chopped

a thumbsized ginger pounded

2 teaspoons of sesame oil

2 tablespoons of soy sauce

1 teasepoon of sugar

1 teaspoon of tabasco (optional)

siomai wrapper

Procedure:

Mix in a bowl all the ingredients except the siomai wrapper. Mix them well using your hands. Taste if it additional salt is needed. Wrap them in wonton wrapper. Steam and serve with soy sauce and kalamansi juice.

Adobong Ilonggo of Claudine Barretto

Hilda — Wed, 20 May 2009 14:27:45 +0000

Claudine’s Adobong Ilonggo

Ingredients:

½ kg chicken
½ kg pork liempo
1 tsp garlic, crushed
2 slices ginger, crushed
1 pc onion, sliced
1 tsp whole peppercorn
1/3 c vinegar
2 tbsp Knorr Liquid Seasoning
½ c water
1 tsp achuete powder
1 sachet Knorr Real Sarap

Procedure:

In a small bowl combine all ingredients except chicken, pork and achuete. Add Knorr Real Sarap to season.

In a wok, place the pork and the chicken, taking care that the pork is closer to the bottom of the pan.

Pour in the rest of the ingredients. Bring to a boil and lower heat to a simmer until tender.

Dissolve achuete powder in 1 tbsp of water and mix into the meat.

Continue cooking until the oil comes out. Mix well. Serve.

Pancit Palabok (Pancit ng Malabon)

Hilda — Fri, 15 May 2009 14:38:25 +0000

“Ang dami mo namang palabok” in other words you have so much blah, blah. Try this favorite dish of my dad that he wouldn’t mind eating them every single morning for his breakfast

Pancit Palabok or Pancit Malabon
450 gms fat bihon (rice noodles)
some water
1 T achiote seeds (or red food coloring)
¼ C cooking oil
½ C ground chicharron
¼ C fish sauce (patis)
½ tsp ground black pepper
2½ T calamansi juice
2 T cornstarch mixed with 1 T water
2 C shredded pechay baguio or any cabbage will do, blanched
1 pound medium shrimps, peeled and fried (reserve heads and peels for broth)
1 C crumbled chicharron
2 C chopped boiled pork
1 pound cooked squid , sliced
3 hard cooked eggs, sliced
2 T crumbled fried garlic slices
2 T sliced green onions
calamansi juice and fish extract

Cook the noodles in water. When softened, cook in a pot of boiling water until tender but still firm. Drain and set aside. In a small skillet heat the cooking oil and achiote seeds in low heat for 1 minute. Strain and discard seeds. Set oil aside. In a large pan, boil 4 cups water and reserved shrimp heads and shells and a dash of salt. Lower heat and simmer for 5 minutes. Remove shells and discard. Add cornstarch mixture and simmer for a few minutes until sauce has thickened. Add the ground chicharron, the achiote oil, black pepper, fish sauce (patis) , and calamansi juice. Mix well.

Add the cooked noodles and toss until noodles are well coated. Transfer into a large serving platter. Top with shredded cabbage, shrimps, pork adobo, chopped chicharron, squid, garlic, spring onions, and sliced eggs. Serve it with a slice of calamansi.

Lechon with Apple Sauce

Hilda — Tue, 12 May 2009 18:10:35 +0000

Lechon is undoubtedly a Filipino favorite dish for any special occasion. This recipe is a good alternative for the traditional lechon that is quite expensive nowadays.

Oven Roasted Lechon with apples (Lechon con Manzanas)
1.5 kg of pork loin
half a lemon
Salt
fresh rosemary and sages
some olive oil

for garnishing and sauce
about 5 golden apples (washed, cored and sliced)
one tablespoon of butter

for the sauce:
half a cup of home-made apple compote, 1 tablespoon of balsamic vinegar, 1 tablespoon of butter

Rub pork with lemon, salt, sage, rosemary and olive oil. Roll it and tie it. Place the pork in a baking dish and cook in a preheated oven at 220° celsius for 20 minutes then reduce the heat to 180° celsius and cook for 45 minutes or until pork is cooked. While roasting, in a pan, fry your sliced apples with some butter. Set this aside. In a sauce pan melt the butter and put the apple compote and put the balsamic vinegar.

Ginisang Munggo

Hilda — Fri, 25 Jul 2008 12:59:10 +0000

This is my dad’s secret recipe.

In Philippines it is common to eat ginisang munggo and paksiw na bangus on Fridays. I have tasted diferent version of this dish , but I assure you this version of my dad is the best.

Ingredients:

1 cup of mongo or mungo beans

1 cup of ampalaya leaves ( you can replace this with kangkong if you want)

one pack of chicharon laman

4 pieces of tinapang galungong

2 tablespoons of patis (nuocnam or fish sauce)

250 g of shrimps (tails and head removed)

250 of pork cut in cubes

3 cloves of garlic

1 onion sliced

3 tomatoes cut in cubes

some cooking oil

2 liters of water for cooking the mongo beans or munggo

salt and pepper

Procedure:

Start first by cooking the munggo beans. You can use a pressure cooker, a crock pot or any deep casserole. Put the washed munggo beans and water. Cover and bring to boil. Cook your munggo beans for at least two hours to be sure of its softness. In a separate casserole put some cooking oil and sauté your garlic, onions and tomatoes. Ad your pork and shrimps. Then add your tinapa meat (you need to shread the tinapa with your hands removing the fishbones, heads and tails). Pour your munggo on this casserole and let this simmer for another fifteen minutes. Put your fish sauce, salt and pepper. Add your ampalaya leaves and chicharon, cover and turn off the fire.

Kilawing Puso ng saging

Hilda — Fri, 18 Jul 2008 13:10:04 +0000

Ingredients:

1 big whole puso ng saging or banana blossom

Be careful in choosing your banana blossom. My grandmom always told me choose the one that looks young and has a lighter color than the dark one. They are less tangy and much sweeter.

3 cloves of garlic

1 onion sliced

1/4 cup vinegar

1/4 kilo prawns (optional)

1/4 kilo pork cut in cubes (or you can use ground pork)

salt, pepper

half a glass of water

Procedure:

Start by removing the first layer of your banana blossom. Cut the tail and start slicing them diagonally from the tip. Once you are done slicing them put them in a bowl and add about two tablespoons of rock salt. Press with your hands to remove the dark juice of the banana blossom, set aside. Warm up the oil in a pan and start sautéing your garlic and onions. Add your meat and prawns and banana blossom. Pour half a glass of water, cover and let it simmer for at least twenty minutes. Check the tenderness of your vegetable, add some salt and pepper, then at the last part of cooking pour your vinegar. Let it simmer for another five minutes. Cut the fire.

Pork Pochero

Hilda — Thu, 17 Jul 2008 14:17:17 +0000

Ingredients:

1 kilo of pork cut in serving pieces

1 can of tomato sauce

1 teaspoon of tomato paste

half a cup of cooked garbanzos (chick peas)

1 onion peeled and cut into two

1 cup of string beans

1 cup of cabbage

half a liter of water

salt and pepper to taste

pork bouillon cube

Procedure:

In a casserole, put the pork and add some oil. Let the pork melt down its fat for about a couple of minutes. Add the onion and continue stirring. Add the tomato paste and tomato sauce. Put some salt and pepper. Pour the water with dissolved pork bouillon on it. Cover and let this simmer gently over medium fire. Add your vegetables and chick peas during the last part of the cooking.

Nilagang Baka

Hilda — Thu, 17 Jul 2008 14:08:45 +0000

Ingredients:

1 kilo of beef (you can put a mixture of meat, some bones and fatty parts to have a more sumptous soup)

you can also replace the beef with pork

5 pieces of potatoes peeled and halfed

1 big onion peeled and cut into two

1 ginger peeled

one cup of string beans (bitsuwelas)

1 cup of cabbage

you can also use some bokchoy or petsay

1 liter of water

1 beef bouillon cube

salt

black pepper

banana saba 3 pieces cut into two

Procedure:

This is a very simple and yet delicious soup dish perfect for sunday lunches. In a big casserole or crock pot start by putting the meat, onion, ginger and water. Boil for about an hour or more until the meat becomes tender. Add your bouillon cube, some salt and pepper to taste. Put only the vegetables during the last part of cooking, about ten minutes before turning off the stove. The vegetables will remain crispy and sweet.