Lechon Manok

Lechon Manok

• 1 whole chicken, around 1.6 - 1.8 kgs)
• 1 onion, chopped
• 2 head cloves garlic, minced
• ¼ cup fish sauce
• 2 tbsp soy sauce
• ⅓ cup calamansi juice or lime juice
• 1 dozen lemongrass bulbs, pounded
• 2 pcs bay leaves
• 1 tsp brown sugar
• salt
• freshly ground black pepper
• oil

Cooking Instructions:

1. Clean chicken and dry it with paper towels. Rub chicken with salt inside and out.
2. In a bowl combine together onions, garlic, freshly ground black pepper, sugar, calamansi juice and fish sauce.
3. Rub chicken with the marinade inside and out then place in a zip lock bag together with any remaining marinade. Lock the bag and let it marinate overnight.
4. Remove chicken from the fridge 3 hours before cooking and when ready stuff cavity with lemongrass and bay leaves. Reserve any remaining marinade.
5. Grill chicken in a 200C preheated oven using its rotisserie function and cook for 1 hr and 20 minutes. If you don’t have the rotisserie function place chicken in a wire rack above a baking tray.
6. Combine reserved marinade with 2 tbsp of oil then use together with the drippings it to baste the chicken every 20 minutes until cooked.
7. Serve while hot with

source : Ang Sarap

Chicharong Bulaklak

Chicharong Bulaklak

• 2 kilos pork mesentery
• 10 cloves garlic, crushed
• 2 medium onions, diced
• 5 bay leaves
• 1 tsp whole peppercorn
• 3 tbsp salt
• cooking oil for deep frying

Dipping Sauce

• vinegar
• 3 cloves garlic, crushed and minced
• 1 small onion,  minced
• salt and pepper to taste 

Cooking Instructions:

1. Wash and rinse the masentery many times until the foul or bitter odor is reduced, if not totally eliminated. Wash inside out.
2. Place the pork mesentery in a large pot or deep frying pan and pour water on it enough to cover it. Let the water boil on high heat for about 10 minute.
3. Drain then, again, pour water on it enough to cover it. Let the water boil on high heat.  Remove any scum.
4. When the broth is clear, adjust the heat to low and add all the ingredients, except for the oil, and continue simmering until the meat is just tender.
5. Remove the meat from the broth, let it cool, drain and slightly dry up. (You can wrap and freeze it if frying is to be done some other time.)
6. To fry, heat enough oil in a large wok or deep frying pan. Slice the boiled meat to manageable sizes. With utmost care, deep fry the meat in batches.
7. Flip them over if necessary to attain even cooking on two sides, golden brown and crisp.
8. Remove excess oil from the cooked meat by properly draining it in paper towel.
9. For the dipping sauce, just mix the ingredient

Lechon Liempo

Lechon Liempo

Ingredients

• 4 tablespoons olive oil
• 2 tablespoons minced garlic
• 2 tablespoons Kosher salt
• 1 tablespoon white vinegar
• 2 teaspoons freshly ground black pepper
•  
• 1 (5-lb) piece of pork belly, skin on
• 1 disposable foil pan

 

Cooking Instructions

1. In a small bowl, whisk together oil, garlic, salt, vinegar, and black pepper.
2. Lay pork belly on a cutting board skin-side down. Score flesh diagonally about every 2-inches. Repeat in opposite direction, creating a diamond pattern. Spread garlic mixture evenly all over flesh
3. Roll pork into a cylinder and tie tightly with butcher twine about every inch.
4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals. Cover grill and allow to preheat for 5 minutes. Run spit of the rotisserie through middle of pork and secure ends with rotisserie forks. Place on the rotisserie, cover, and cook at medium heat until skin has darkened and crisped and pork registers 160 degrees when an instant read thermometer is inserted into the thickest part of the meat, about 3 hours, replenishing coals to maintain temperature as needed. Remove from grill and let rest for 10 minutes. Remove spit, slice, and serve.

source: meatwave.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.

Inihaw na Liempo (Grilled Pork Belly)

Inihaw na Liempo (Grilled Pork Belly)

1 kilo pork belly(liempo), 1 inch thick
1/4 cup ketchup
1 tablespoon cooking oil 

Marinade:
1/2 cup soy sauce
6 cloves garlic, crushed
1/4 cup calamansi or lime juice
1/2 teaspoon grind black pepper
1 teaspoon salt
3 tablespoons brown sugar

Cooking Instructions:

Part 1
1. In a bowl, combine marinade ingredients then marinate pork belly for at least 3 hour or in a fridge overnight.

Part 2
1. Remove the pork belly and then reserve the marinade.
2. Combine ketchup and oil in marinade then mix well for basting.
3. Grill marinated pork belly over hot charcoal for 10 minutes each side or until tender while basting with marinade mixture.
4. Transfer serving plate and serve with steamed rice and spicy tuyo-mansi.

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.

Inihaw na Liempo (Grilled Pork Belly)

Inihaw na Liempo (Grilled Pork Belly)

1 kilo pork belly(liempo), 1 inch thick
1/4 cup ketchup
1 tablespoon cooking oil 

Marinade:
1/2 cup soy sauce
6 cloves garlic, crushed
1/4 cup calamansi or lime juice
1/2 teaspoon grind black pepper
1 teaspoon salt
3 tablespoons brown sugar

Cooking Instructions:

Part 1
1. In a bowl, combine marinade ingredients then marinate pork belly for at least 3 hour or in a fridge overnight.

Part 2
1. Remove the pork belly and then reserve the marinade.
2. Combine ketchup and oil in marinade then mix well for basting.
3. Grill marinated pork belly over hot charcoal for 10 minutes each side or until tender while basting with marinade mixture.
4. Transfer serving plate and serve with steamed rice and spicy tuyo-mansi.

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.

Lechon sa Hurno

Lechon sa Hurno

• 2kg Pork belly
• 1tbsp Salt
• 1tbsp coarse ground black pepper
• 2 lemon grass

Cooking Instructions:

1. Clean the pork belly
2. Pound lemon grass with the dull edge of the cleaver to let the flavor out.
3. Make a small incision at the side of the pork belly and insert the lemon grass
4. Combine the salt and pepper and rub all over the meat
5. Wrap pork belly with aluminium foil
6. To have a crispy juicy Lechon,  put the meat inside the freezer overnight.
7. Pre heat the oven to 180 °C
8. Remove the pork belly from the freezer and remove the aluminum foil.
9. Roast the pork in a pre-heated oven for 1 hour.
10. Brush  the skin with dripping oil,
11. Increase the heat to 200°C and roast for another 45mins. Skin should become crispy and golden brown.
12. Remove from the oven, cut into a serving pieces and serve with lechon sauce.

source:  lutong pangpamilya

Lechon Macau

Lechon Macau
 

1 kilo pork rasher, pork belly
2 to 3 pieces star anise
½ head garlic, crushed
2 to 3 pieces bay leaf
Chinese five-spice powder
Salt and pepper

Cooking Instructions:

1. In a pot, place the pork and add water to cover the meat up to about an inch.
2. Add the star anise, garlic, bay leaf, and about 1 tablespoon salt. Bring to a boil and simmer for 30 to 45 minutes or until just tender. Remove from pot, drain, and cool down.
3. Using a fork, prick the pork skin all the way down to the meat layer. The skin should be pricked as close as possible. Rub the skin with salt. Rub the meat and sides with mixture of Chinese five-spice powder and pepper powder. Arrange the pork in a baking tray or aluminum tray, skin side up, with enough space between the pork rashers. Marinate with salt and Chinese five-spice rub for 30 to 45 minutes.
4. Pre-heat the oven at 250°F and then place the baking tray at the center. Roast for 30 to 45 minutes. Check periodically. Reduce the oven temperature to 200°F as soon as the skin changes color. Let it roast until the pork skin blisters and turns golden brown. Remove from oven and let the meat rest for at least 8 to 10 minutes. Chop to serving pieces with your favorite dipping sauce.


source :  interaksyon

Crispy Pata

Crispy Pata

Ingredients

• 1 whole pig’s leg (pata; about 3 to 4 lbs), cleaned
• 6 pieces dried bay leaves
• 2 tablespoons whole peppercorn
• 4 to 6 pieces star anise (optional)
• 6 teaspoons salt
• 2 teaspoons ground black pepper
• 2 to 3 teaspoons garlic powder
• 12 to 15 cups water
• 8 to 12 cups cooking oil

Cooking Instructions

1. Pour water in a cooking pot then let boil.
2. Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
3. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).
4. Remove the tender leg from the cooking pot and set aside until the temperature goes down.
5. Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.
6. Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.
7. When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure.
8. Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate.
9. Serve with atcharang papaya and soy sauce – vinegar dipping sauce.
10. 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.

Pancit Guisado

Pancit Guisado 

(serves 1 – 2)

• 100 grams dried pancit canton noodles
• 5 – 6 pieces medium-sized prawns (deveined, head and shell removed), each sliced into 3 – 4 small pieces
• half a medium-sized carrot, sliced thinly
• 100 – 150 grams pork belly, sliced into bite sized cubes
• ¼ cup water
• ¼ cup soy sauce
• half a garlic bulb, minced
• 2 small red onions, sliced
• 2 – 3 tablespoons soy sauce
• 2 – 3 tablespoons hoisin sauce
• 2 tablespoons vegetable oil
• spring onions, sliced, for garnish

Cooking Instructions: 

1. Cook the noodles in a pot of boiling water. The noodles may cook fast, around 1 – 2 minutes. Drain and set aside.
2. Cook the pork pieces by placing it in a frying pan and adding the water. Let the water boil and cook the pork until the water dries up, pork starts to toast, and fat begins to render. Add the 1/4 cup soy sauce and cook until tender. Set aside.
3. In a pan, heat oil over medium heat. Add the garlic and onions. Saute until fragrant. Add the carrots and fry until slightly tender.
4. Add the soy sauce, hoisin sauce, and the prawns. Mix everything together and cook until prawns are pink, around a minute or two. Add the pork belly and noodles.
5. Mix everything together and fry for another 30 seconds. When done, remove from pan and serve in individual bowls or in a takeout box for that full effect. Garnish with the spring onions and serve. Enjoy!

source :  the Hungry Giant

Crispy Pata

Crispy Pata

1 whole piece (about 1.5 kilos) pork knuckle (pata front), cleaned and stray hairs removed
1 (250-ml) bottle clear soda (7-Up or Sprite)
3 bay leaves
5 cloves garlic, smashed
1 tablespoon rock or sea salt, plus more for seasoning
1 teaspoon black peppercorns
garlic powder, to season
vegetable oil for shallow-frying

For the dipping sauce:
1/4 cup vinegar
1 tablespoon soy sauce or to taste
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 tablespoon chopped red onions
1 bird’s eye chili (siling labuyo), chopped

Cooking Instructions:

1 Make 3 deep slits on pork. Place pork in a deep casserole, together with soda, bay leaves, garlic, 1 tablespoon salt, and black peppercorns. Fill with water to cover pork. Bring to a boil then reduce to a simmer. Cook for 1 hour or until pork is fork tender.

2 Remove pork from casserole and discard water. Let pork cool on a wire rack.

3 Dry pork thoroughly with paper towels. Season generously with salt and garlic powder. Wrap tightly in plastic wrap and freeze overnight.

4 When ready to cook, heat oil in a deep, heavy-bottomed pot until oil registers 350°F on a thermometer. Carefully place frozen pork in pot. Cover pot with a lid or splatter guard (the oil will bubble and splatter). Fry 1 side for 10 minutes or until golden and crisp.

5 Meanwhile, make the dipping sauce: Combine all ingredients in a bowl. Stir until sugar dissolves. Taste to adjust seasoning.

6 Carefully turn pork to cook the other side. Cover pot and fry for another 10 minutes or until golden and crisp.

7 Drain crispy pata on paper towels to remove excess oil. Transfer to a platter and serve whole or remove crispy pata from the bone and slice into 2-inch pieces. Serve immediately with dipping sauce on the side.

source:  yummy.ph

BAGNET

BAGNET

• 2 kilo pork liempo (pork belly), whole cut
• 1/2 head garlic
• 1 tsp. peppercorns
• 2 tbsp salt
• 1 bay leaves
• cooking oil for frying

Cooking Instructions:

1. Wash pork belly, cut into large chunks and place in a large pot.
2. Add enough water to cover the pork belly.
3. Add in salt, peppercorns, garlic, bay leaves.
4. Cover and bring to a boil, then lower heat to simmer for 30-45 minutes or until pork is tender. Remove all scum that rises.
5. Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Prick the skin many times using fork then Dry with paper towels if necessary. Keep refrigerated for several hours.
6. In a large kawali heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown.
7. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
8. Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels.
9. Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip.

Cooking tips:
1. To make sure the boiled pork is completely dry, pat with paper towels before frying.
2. The oil should be very hot when you put the pork in. Use long tongs so you?re not too near the pan because the oil will splatter. Have a cover for the pan ready and cover the pan immediately to protect yourself from the oil.

Bukayo

Bukayo

2 pieces of coconut meat, grated or cut into small strips
•    young coconut (buko) juice
•    1 set of pandan leaves
•    1 kilo of brown or white sugar
•    2 tablespoons of vanilla extract
•    ¼ teaspoon of all-purpose flour or cornstarch
•    1 tablespoon of cooking oil

Cooking Instructions:

1. Boil young coconut juice together with sugar and pandan leaves in a pot. Constantly stir until the sugar dissolves. Continue to cook over medium heat until the mixture thickens.
2. Carefully remove pandan leaves and add vanilla extract. Stir thoroughly.
3. Meanwhile, pour oil into a frying pan. Put the coconut meat (grated or strips) and stir fry until it turns light brown. Remove from the pan and drain cooking oil.
4. In a separate bowl, dissolve all-purpose flour or cornstarch in a tablespoon of water. Pour the solution to the cooked coconut meat.
5. Put everything into the sugar mixture. Blend well until it caramelizes.
6.  Carefully remove the cooked bukayo from the pot while it’s still hot and transfer into a bowl or plate. Cautiously form it into any shape (preferably into a ball) using plastic wraps or wax paper. Let it cool down for it to solidify attractively.

source : entrepreneur.com.ph