Filipino Pork Barbeque

Filipino Pork Barbeque

3 lbs thin cut center cut pork loin chops, pounded until very thin (between 1/8-1/4 inch) and cut into 1 inch wide slices against the grain (or you can use pork butt, partially frozen for easier cutting, and slice thin) (I used pork butt because I like that it has a little more fat. You still might need to trim some of the fat. You can also use pork belly, just remove the skin before slicing.)

Marinade:
1 can 7-up (12 oz.)
1/2 c. oil
3/4 c. soy sauce (I used gluten-free soy sauce)
3/4 c. brown sugar
3/4 c. ketchup or banana ketchup (I used regular gluten-free ketchup)
6 Tbsp. lemon juice (about 2 lemons, squeezed)
8 garlic cloves, smashed
4 big scallions, chopped or 1 small-medium onion, chopped (I used a medium onion)
1 tsp. kosher salt
Ground black pepper
If you like spice, add 2 tsp. sriracha hot sauce or more, or 1-2 tbs. Frank's red hot sauce, or any chili sauce or fresh chilis (optional) (I left this out)
Basting sauce:
1/2 c. 7-up
1/4 c. soy sauce (I used gluten-free soy sauce)
1/4 c. ketchup (I used regular gluten-free ketchup)
1/4 c. brown sugar
2 Tbsp. lemon juice

Cooking Instructions:

Prepare the pork as noted above. Mix the marinade ingredients together well. Combine the pork and marinade in a Ziploc bag. Seal and put in the fridge for a minimum or four hours, but better yet overnight or up to 2 days. (I marinated mine overnight.)
Soak bamboo skewers in water for a few hours or overnight to avoid burning when cooking.
When getting ready to cook, slide pork onto skewers, putting several pieces on each skewer as fits with room on the bottom to hold the stick.
Barbecue over medium-high heat over hot coals or gas grill until pork is done, basting as necessary to put a nice glaze on the meat. Depending on the thickness of the pork, you can char the meat first and then move it to a cooler side of the grill to finish cooking. (I also continuously basted the meat. I separated the basting sauce into two bowls-- one for raw meat while it was cooking, another to baste the cooked meat just in case of contamination).


source:  tortillasandhoney

Pancit Molo (Filipino Dumpling Soup)

 

Pancit Molo (Filipino Dumpling Soup)

for the broth
1 quart organic chicken stock
2 bay leaves
1 medium or half a large onion, diced
3 cloves garlic, peeled
1 tsp salt
1 tsp whole black peppercorns
1lb chicken, bone in (I used leg quarters)
water
1 tbsp fish sauce (Patis), or more to taste

for the dumplings
1lb ground pork
1/2lb shrimp, shelled, deveined and minced
1/2 cup green onion, finely chopped
1 tsp sesame oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 egg
1/4 tsp salt (or more to taste)
freshly ground pepper, to taste

~60 wonton wrappers

to garnishchopped green onions
fried garlic

Cooking Instructions:

for the broth

In a large stockpot, place chicken stock, bay leaves, diced onion, garlic, salt and whole peppercorns and bring to a boil. Add in chicken pieces and additional water (enough to cover the chicken, about 4 cups) and simmer over medium-low for 2 hours. Skim off any impurities that come to the surface. The broth should be rich in flavor, but not salty – the salt will come from the addition of fish sauce (patis) later.

Remove the chicken from the stock. Once cool enough to handle, remove skin and bones and shred chicken meat. Set aside.

for the dumplings

In a medium bowl, combine the ground pork, minced shrimp, green onion, sesame oil, white onion, garlic, egg, salt and pepper.  Take the time to fry up a small patty of the mixture to check for seasoning – you can’t season once the filling is inside the wrapper. Do yourself a favor and try it out before you start filling the dumplings. Adjust seasonings as needed.

To fold the dumplings, place 1/2 tbsp of filling in the center of the wrapper. Wet the perimeter of the wrapper with your finger. Join opposite corners of the wrapper together to form a triangle. Carefully seal the edges together, making sure you’re pushing out any air bubbles around the filling. With the top of the triangle pointed away from you, fold the left and right sides over each other, using a little water to seal the edges. It should look like the dumpling is giving itself a nice, tight hug. Repeat.

assembly

In a medium or large pot, place shredded chicken and add 1 tbsp of fish sauce (patis) and saute over medium high heat for a couple of minutes. Add 7-8 cups of stock to the pot and bring to a boil. Add in dumplings, no more than about 15 at a time, and cook about 6-8 minutes. They’ll float to the top once they’re done. Cook in batches as needed.

Serve this as is, garnished with green onions and fried garlic, or serve over white rice for a more filling meal.

source : from my impossibly tiny kitchen

Ensaymada

Ensaymada



Dough :
3/4 cup lukewarm water
3 tsp dry active yeast
1 tsp sugar
6 1/2 cups strong flour (bread flour)
1 cup sugar
3 Tbsp melted butter
3 egg yolks
2 tsp vanilla
1 1/4 cups whole milk
1/2 cup cooking oil

Topping:
 
butter - softened to room temperature
granulated sugar
grated cheddar

Cooking Instructions:

1. Mix the yeast,lukewarm water, and sugar in a small bowl, cover and set aside. After about 10-15 minutes it should start to foam. If it didn't that means your yeast is probably old. In that case, throw away the mixture and start again. If you are using instant, rapid-action, or fast-action dry yeast you can skip this step and add the yeast and sugar directly with the flour and the water with the other wet ingredients.
2. Combine the flour with the sugar in a large bowl.
3. In separate bowl, mix the melted butter, egg yolks, and vanilla.
4. Add in the milk. Mix well.
5. With a wooden spoon or with a mixer on low speed, stir in the milk mixture and the yeast mixture into the flour mixture. Combine well.
6. Add in the cooking oil and mix until well combined.
7. Cover and let it rest to rise in a warm area for about 1 hour or until double the size.
8. Punch down dough and turn out onto a well-floured surface.
9. Knead the dough while adding more flour. In the end it should be soft and sticky but should come away from fingers when kneading.
10. Prepare the baking moulds by brushing the bottom and sides with softened butter.
11. Divide into portions - 75-80 g  for medium-sized ensaymada and 25-30 g  for small ones.
12. On a greased surface, roll out each portion thin into a rectangle shape and brush generously with softened butter or with your choice of fillings - cheese, chocolate, ham, etc.
13. Roll portion from the long side into a thin log (about 1/2-inch or less in diameter).
14. Coil the rolled dough into a spiral shape inside the prepared moulds taking care to tuck in the outer end.
15. Cover loosely with tea towel and let rest at room temperature for 1-2 hours. They will double in size again.
16. Bake in a preheated oven at 180°C/fan 160°C/350°F for about 18-20 minutes for medium-sized ensaymada.
17. Cool completely on a wire rack.
18. Put toppings - slather softened butter then press top onto a small bowl full of sugar then sprinkle grated cheese on top.

Bangus Sisig

Ingredients

• 1 large boneless fried bangus, meat segragated and chopped
• 1 large red Onion, chopped
• ½ cup scallions, chopped
• 1 tablespoon chopped chili (labuyo or Thai chili)
• ½ teaspoon ground black pepper
• 1 tablespoon soy sauce
• 2 teaspoons ginger, minced
• 1 cup crushed chicharon (pork rind)
• ½ tablespoon mayonnaise
• ¼ cup unsalted butter
• 1 teaspoon garlic powder
• ½ teaspoon salt

Cooking Instructions

1. Melt-in butter in a large pan
2. Add the onion and cook for 3 minutes
3. Put-in the ginger. Stir and cook for 2 minutes in low to medium heat.
4. Add the bangus and then stir.
5. Put-in the garlic powder, salt,ground black pepper, and soy sauce. Stir and cook for 5 minutes.
6. Add the chicharon, scallions, and chili. Stir and cook for 3 minutes more.
7. Put-in the mayonnaise. Stir.
8. Transfer to a serving plate. Serve.
9. Share and enjoy!

source: http://panlasangpinoy.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Chop Suey

Chop Suey

• 1 broccoli, cut into florets
• 1 cauliflower, cut into florets
• 1 large carrots sliced thinly
• 2 stalks celery, sliced
• 1 yellow capsicum (bell pepper), sliced
• 2 small chayote, sliced
• 6 pcs dried shiitake mushrooms, rehydrated and sliced
• 300g cup pork belly, diced
• 1 block tofu, deep fried and sliced
• 6 cloves garlic, minced
• 1 red onion, chopped
• 1 tbsp cornstarch (dissolved in ¼ cup water)
• 1 cup chicken stock
• 1 tbsp sugar
• fish sauce
• freshly ground black pepper
• oil

Cooking Instructions:

1. Heat up a wok in a very high heat, add oil and sauté garlic and onion.
2. Add pork then stir fry for 2 minutes.
3. Add broccoli, cauliflower, chayote, celery and shiitake mushroom then continue to stir fry for 2 minutes.
4. Add capsicum and carrots then stir fry for 2 minutes.
5. Add chicken stock, sugar and dissolved cornstarch, bring to a rapid boil.
6. Once it boils fish sauce and freshly ground black pepper.

source : Ang Sarap

Pork Barbeque

PORK BARBECUE


1 kg pork tenderloin, sliced into 1" cube

Marinade:

15 cloves garlic, crushed and chopped
2 tsp salt
1 tsp black pepper powder
4 tbsp soy sauce
4 tbsp sugar
1 12oz 7up or sprite
10 pcs calamansi
Banana catsup
Lea & Perrins Worcestershire sauce

Cooking Instructions:

1.   Mix all the ingredients for the marinade and marinate the pork in it for at least 24 hours

2.  Place the pork in a skewer and grill each pork barbecue on live charcoal.  baste with the marinade

For the sauce: Just simmer the remaining marinade for at least 10 minutes

 

source : eatingclubvancouver