Salt and Vinegar Grilled Pork

Salt and Vinegar Grilled Pork 

(serves 6 – 8)

2 kg pork belly, sliced 1 ½ inch thick
Marinade:

• 1 cup white cane vinegar
• ½ cup apple cider vinegar
• Salt and pepper
• 2 – 3 tablespoons brown sugar, optional
• 3 tablespoons patis/fish sauce

Dipping Sauce

• ¼ cup soy sauce
• ¼ cup Knorr liquid seasoning
• 1 whole garlic bulb, minced
• A dash of red pepper flakes
• 2 – 3 tablespoons vegetable oil
• 3 tablespoons white cane vinegar, or to taste
• 2 tablespoons brown sugar, or to taste

 

Cooking Instructions: 

1. Combine the marinade ingredients.
2. Add the pork and make it is thoroughly coated with it. Marinate it overnight, turning once, after a few hours.
3. Grill the pork on each side until golden brown, with grill marks. Make sure the meat does not burn. The time it takes for you to grill depends on how hot the grill is.
4. When done, remove from grill and let rest for a few minutes. Slice into bite-sized pieces and serve with rice and dipping sauce. Enjoy!
5. Make the dipping sauce: over medium heat, add oil in a small saucepan. Add garlic and toast lightly. Add red pepper flakes and toast for a few seconds. Add the rest of the ingredients and mix well. Adjust taste to your liking. Remove from heat and serve with the grilled pork.

source :  the Hungry Giant

French Toast

French Toast 

(serves 2 – 4)

1 cup milk
4 large eggs
1 tablespoon sugar
1 teaspoon pure vanilla extract
¼ teaspoon salt
Mild-tasting vegetable oil, such as canola
6 – 7 slices bread (I used a plain white loaf) 
Pure maple syrup, for serving

Cooking Instructions:

Whisk together the first five ingredients in a wide, shallow bowl.
Place a large skillet, preferably cast-iron, over low to medium heat, and add enough oil to just cover the bottom of the skillet.
Two or three at a time, add the bread slices to the egg mixture in the bowl, allowing them to rest for a minute or two on each side. They should feel heavy and thoroughly saturated, but they should not be falling apart. When the oil is hot, place the slices in the skillet. They should sizzle a bit, and the oil should bubble lightly around the edges of the bread; take care, however, that the oil is not too hot, lest the egg mixture burn. Cook until the underside of each slice is golden brown, about 2 minutes. Turn the bread, and cook until the second side is golden, another 2 minutes or so. Remove the bread from the skillet to a plate lined with a paper towel, allow to rest for 30 seconds or so, and serve immediately—with maple syrup, of course.

source :  the Hungry Giant

Emperor’s Beef Stew

Emperor’s Beef Stew 

(serves 4 – 6)

• ½ cup chopped white onions
• Half a garlic bulb, minced
• 1 to 2 pieces dried laurel/bay leaves
• Freshly cracked pepper, to taste
• 1 to 1 ½   kg beef shanks, cooked and softened in a pressure cooker (make sure to read manufacturer’s instructions)
• 3 tablespoons oyster sauce
• 3 tablespoons hoisin sauce
• ¼ cup soy sauce
• A scant ¼ cup rice wine or gin
• 2 ½ cups water
• 2 pouches Del Monte Pineapple tidbits (115 grams each)

Cooking Instructions: 

1.  In a pot large enough to hold the beef, sauté onions, garlic, bay leaves and pepper in oil. Add the beef and sauté until lightly brown.
2. Add oyster sauce, hoisin sauce, soy sauce, rice wine and water. Simmer over low heat for 30 minutes to soften the beef more.
3. Add the pineapple tidbits with the syrup and cook for 5 more minutes. Remove from heat and serve warm with rice. Enjoy!

source :  the Hungry Giant

Pancit Palabok

Pancit Palabok 

(serves 6 – 8)

Some miki noodles have been pre-salted already, so exercise caution when seasoning the sauce, tasting as you go along.
2 500-gram packs miki (egg noodles; the ones that I used were bundled but already soft and ready to use, with a shelf-life of only 3 days)
Sauce:

• At least 8 – 10 medium-sized prawns, head and shell intact, but with barbs (the rostrum) and whiskers snipped
• 3 – 4 cups water to cook the prawns
• 1 30-gram pack annatto/atsuete seeds
• ¼ cup vegetable oil

Seasoning:

• 2 tablespoons patis/fish sauce, or more to taste
• Salt and pepper
• 2 pork broth cubes, or more to taste
• Cornstarch slurry: 6 – 8 tablespoons cornstarch dissolved in 1 cup warm water

Toppings:

• ¼ kilo pork belly, sliced into small cubes
• Pork chicharon, crumbled
• Spring onions, cleaned and sliced thinly
• Napa cabbage/Chinese pechay, cleaned and sliced into strips
• 5 – 8 hard-boiled eggs, sliced in half

 

Cooking Instructions: 

1. Over medium heat, boil prawns in a pot with the water. When thoroughly orange all over, turn off the heat.
2. Using a slotted spoon, remove the prawns and place in a bowl. Allow to cool. Reserve the water for use later.
3. Meanwhile, in a pan, add the pork with enough water to cover the bottom of the pan. Cook over medium heat. Season with salt and pepper. Allow the water to evaporate and the pork’s fat to render. Sauté the pork in its own fat until lightly toasted.
4. Peel the prawns and remove the heads. Place all the prawn heads in a mortar and using the pestle (the heavy bat shaped object), pound the prawn heads until juices have been released and the mixture looks “pulpy”.
5. Place everything in the pot of water that was used to boil the prawns and mix everything together.
6. In a small pot, make the atsuete oil by heating the vegetable oil over medium heat and adding the atsuete seeds. Toast until fragrant and the oil takes on a shade of dark orange.
7. Add the oil to the shrimp water, together with the seeds. Mix everything together and let the color bleed into the soup, leave for 3 – 5 minutes. You will want a slightly dark yellow-orange colored liquid.
8. Run the mixture through a sieve and into a slightly larger pot.  Heat the pot over medium heat. Add around 1 – 2 more cups water. Season with salt and pepper. Add the broth cubes and the fish sauce, starting with 2 cubes and 2 tablespoons, respectively. Add more if desired.
9. When it starts to simmer, add the cornstarch slurry. Allow to boil, stirring frequently. Adjust taste and consistency to your liking. I personally want a liquid that’s thick and gravy-like, which may need more of the slurry, or not – it’s your call.
10. Place the miki noodles in a bowl of hot water to wash and soften it. Drain.
11. Put everything together: In a plate, place a generous mound of noodles. Ladle an equally generous amount of sauce. Add the toppings (toasted pork belly, sliced spring onions and Napa cabbage, shrimps, hard-boiled egg) and sprinkle with the crumbled chicharon. Serve with calamansi on the side. Enjoy!

source :  the Hungry Giant

Beringhe/Bringhe

Beringhe/Bringhe 

• ¾ kg chicken leg and thighs, sliced into serving pieces
• ¾ kg pork belly or shoulder, cut into cubes
• 150 g chicken liver and/or gizzard
• 1 cup regular rice
• 1 cup sticky rice (malagkit)
• 2 tablespoons Star margarine
• 1 large onion, diced
• 1 whole head garlic, chopped
• 2 teaspoons turmeric powder
• 2 tablespoons patis, or more, to taste
• 2 cups water
• 1 cup coconut milk (I used a 200 ml tetra pack; go ahead and use the fresh kind if you can)
• 1 cup green peas
• 1 carrot, sliced into strips
• 1 red bell pepper, sliced into small squares
• 1 green bell pepper, sliced into small squares
• 8 pieces Vienna sausage, sliced into halves diagonally (I used Libby’s)
• 2 eggs, hard-boiled
• 1½ c raisins, for garnish (optional; I didn’t like adding raisins so I didn’t use this)

 

Cooking Instructions: 

1. In a large pan, add the chicken and pork and enough water to cover the bottom of the pan. Generously season with salt and pepper. Bring to a boil and allow the water to evaporate and the meat to cook. Allow for the fat the render and stir to lightly toast the meat. Do not allow to brown. Remove from heat and set aside.
2. Combine regular rice and sticky rice and wash three times under running water. Set aside.
3. Heat the Star margarine in a wide casserole, large pot or a paellera.
4. Sauté onion until wilted. Add garlic and sauté until golden brown.
5. Add turmeric and patis and stir in the chicken liver or gizzard. Add the pork and chicken. Cover and simmer for a minute.
6. Add water and coconut milk and bring to a boil. Let boil around one minute, then add the two kinds of rice, distributing evenly around the pan. You may want to give the pan/pot a few through stirs. Lower the heat to medium-low and simmer until rice is fully cooked and has almost absorbed all the liquid, around 15-20 minutes.
7. When the rice is cooked through but there is still some liquid on the surface, add peas, carrots, bell peppers and Vienna sausage. Stir lightly to incorporate and cover for 3 – 5 more minutes, cooking over low heat.
8. Garnish with sliced hard-boiled eggs and raisins, if desired. Serve warm. Enjoy!

source :  the Hungry Giant

Buko Juice

Buko Juice

Juice from 3 fresh young coconuts
Coconut meat from 3 fresh young coconuts
3 tbsp condensed milk
ice cubes

Cooking Instructions:

1. Open coconuts on top by boring a small hole to extract the liquid, place coconut water in a large pitcher.
2. Add condensed milk into the pitcher then mix until totally dissolved.
3. Open the coconuts in half then using a fork score the young coconut meat before removing it with a spoon (this will easily make it into strips, in the Philippines we have a tool for it similar to melon scraper), place coconut meat in the coconut water mixture, place ice cubes then serve.

source : ang sarap

Roasted Pork Belly Lechon

Roasted Pork Belly Lechon

• 1.5 kg pork belly slab, skin on
• 3 whole garlic bulbs, peeled and roughly chopped
• ½ cup oregano leaves, washed then chopped
• 3 red onions, peeled and chopped
• around 4 – 5 lemongrass stalks, sliced
• the zest from 1 lemon
• juice from 1 lemon
• a little over 1/8 cup salt, plus more for an even rub around the pork
• 4 tablespoons crushed black pepper

Cooking Instructions:

1. Combine all the aromatics in a bowl and mix well. Lightly mash everything together with the back of a spoon. Alternatively, use a food processor to bring everything together with only around 2-3 pulses.
2. With the skin side down, rub the mixture all over the meat. Roll the slab, carefully invert the meat and secure it with butcher’s twine (and lemongrass leaves, like what I did). It’s okay if there are a few pieces of herbs that fall off, you can place it back later. 
3.  Rub coarse salt all over the meat, including the skin. 
4. With a paring knife or fork, poke the skin of the meat. This will ensure a nice crackling. 
5. Transfer it to a roasting fitted with a rack and the bottom lined with foil. Place it in the refrigerator to chill overnight. This will dry the skin, which helps the crackling form.
6. Preheat the oven to 160 C. Just to be sure, pat the skin of the pork dry with a paper towel. 
7. Roast the pork for 5 hours. Afterwards, increase the temperature to 220 C, and allow the pork’s crackling to form. This will take another 30 minutes to an hour. 
8. When done, remove from the oven and allow to cool a bit before slicing. 

source :  The Hungry Giant

Pork Barbeque

PORK BARBECUE

• 1/4 cup tomato sauce
• 1 tbs hoisin
• 2 tbs honey
• 1 tbs molasses
• 1 tbs chopped garlic
• 2 tbs superfine sugar
• 1 tsp five-spice
• 2 tsp cornstarch
• 1 lb 10 oz pork fillet

Cooking Instructions:

 

1. Combine first 7 ingredients in a saucepan.  
2. Combine cornstarch and 1 tablespoon of water and add it to the spice mixture.
3. Bring to a boil, then reduce heat and simmer for 2 minutes.  
4. Allow to cool, then place pork in sauce, and then cover and refrigerate for at least 30 minutes.
5. Preheat oven to 415 F.  Lift the pork out of sauce and place on a wire rack over a baking tray half-filled with hot water; reserve marinade.  
6. Cook pork for 15 minutes, then reduce oven temperature to 350 F and cook for a further 15 minutes, basting with reserved marinade.  
7. Remove from oven and let rest for 5 minutes before slicing and serving.

source :  filipino recipes

Spanish-Style Sardines

Spanish-Style Sardines

1 kg milkfish, sliced into 1.5 inch thick pieces
1 pc carrots, sliced
12 pcs pickled cocktail onions
4 pcs bay leaf
freshly ground pepper
3/4 cup olive oil
3/4 cup white wine
1 tbsp fish sauce
1 pc birds eye chillies
salt
Cooking Instructions:

1. Generously cover milkfish with salt and set aside for at least one hour.
2. Rinse fish with running tap water.
3. Place the cooking rack at the bottom of the pressure cooker (this prevents fish from sticking at the bottom), then place fish, chilli, bay leaf, carrots and cocktail onions.  Pour white wine, fish sauce and olive oil.  Make sure you fit everything nicely packed at the bottom and you have enough to cover the fish, otherwise add more white wine.
4. Bring close to boiling point then lower the heat.  Close the pressure cooker then cook for 45 minutes.

source : Ang Sarap