Grilled Pork Belly

Grilled Pork Belly

Ingredients

• 3 lbs. pork belly
• ¾ cup soy sauce
• Juice of 5 pieces lime
• 1 tablespoon garlic powder
• ¼ tablespoon ground black pepper
• 1 teaspoon sriracha sauce or hot sauce

Cooking Instructions

1. In a large bowl, combine the soy sauce, lime juice, ground black pepper, garlic powder, and hot sauce. Mix well.
2. Put the cleaned pork belly in a large resealable bag. You can slice the pork belly thinner so that it can quickly absorb the marinade.
3. Pour the soy sauce mixture in the resealable bag. Let all the air out then seal. Let the pork belly marinate for at least 1 hour. You can place the bag in the refrigerator during the process.
4. Heat-up the grill. Start to grill the marinated pork belly for 3 minutes per side. Baste the pork belly with the remaining marinade. Note: Do this process at least 3 times. This means that each side of the pork belly is grilled for a minimum of 9 minutes (3 minutes x 3 times). This will prevent the pork from getting burnt quickly. Make sure that you baste it every time you flip it over. Grill longer if the pork belly is not cooked enough.
5. Remove the pork belly from the grill. Let cool. Slice into serving pieces.
6. Serve with spicy vinegar. 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.

Adobong Labong

Adobong Labong 

Ingredients

• 2 to 2½ cups bamboo shoot; cut in 1 to 2 inch length
• ⅛ lb pork, thinly sliced
• 6 pieces shrimps, shelled and deveined
• 2 teaspoons salt
• 1 cup pork or beef broth
• ¼ cup vinegar
• 3 tablespoons cooking oil
• 1 tablespoon minced garlic
• 1 medium onion, minced
• Salt and ground black pepper to taste

Cooking Instructions

1. Pour cooking oil in a wok then apply heat.
2. Sauté garlic and onions
3. Add pork then cook for 5 minutes.
4. Pour-in pork or beef broth and let boil. Cover and simmer for 10 to15 minutes.
5. Add shrimps, bamboo shoots, salt, and ground black pepper. Simmer for 5 minutes.
6. Pour-in vinegar and let boil. Simmer uncovered for 3 to 5 minutes.
7. Transfer to a serving plate then serve.
8. 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.

Humba: Adobong Bisaya

Humba: Adobong Bisaya


Ingredients:
1 kilo pork belly, cut into big cubes
1/2 head garlic,peeled, crushed
1/2 cup vinegar
1/4 cup soy sauce
2 tbsp. brown sugar
3-5 pcs. bay leaf
1 tsp. peppercorns, crushed
salt

Cooking Instructions:

In a thick sauce pan put all ingredients add enough water to cover meat and bring to a boil. Set heat to medium low and simmer for 1 1/2 to 2 hours or until the pork belly are tender. Remove all scum that rises, add more water as necessary. When pork skin turns to gelatine like texture. Correct saltiness and sweetness according to taste, set heat to low and continue to simmer until all the liquid has evaporated and pork start to render fat. Now cook the pork on its own fat until brown on low heat stirring occasionally to avoid burning the bottom. Serve with a lot of rice,

source: http://www.overseaspinoycooking.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.

Adobo-Style Beef Stew In The Slow Cooker

Adobo-Style Beef Stew In The Slow Cooker

Ingredients:

2 lbs. stew beef (chuck)
Flour, about two tablespoons (Omit if gluten-free)
5 tablespoons soy sauce
5 tablespoons vinegar (I used white vinegar)
1/2 onion, diced 2 garlic cloves, minced
1 tablespoon ginger, grated
2 tablespoons honey or brown sugar
2 bay leaves
Water or broth (try to use low-sodium)

Cooking Instructions: 

1. Preheat large skillet to medium-high.
2. Place beef in a large bowl and dust with enough flour to lightly cover each piece. Stir pieces around so they’re evenly coated.
3. Drop stew beef in hot vegetable oil and brown on a couple of sides. Try your best to leave the excess flour in the bowl. Brown beef in two batches if necessary. Overcrowding your pan will steam the meat instead of brown it.
4. Add browned beef to crock pot.
5. Add soy sauce, vinegar, onion, garlic, ginger, honey, and bay leaves to the crock pot. Add enough water to cover the bottom of the crock pot. I added about 1 1/2 cups. Stir.
6. Cook on low for 7-8 hours or until the beef is perfectly tender. If you are home, stir the stew occasionally. Some of the pieces that stick to the edges of the crock pot become dry.
7. When the stew is finished, let the stew sit on warm long enough for the fat to rise to the top. Gently skim off with a spoon. A little sheen is ok! Taste for seasoning and adjust as necessary.
8. Serve with your favorite grain and vegetable.

source: http://jenieats.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.

Spicy Crispy Pata

Spicy Crispy Pata

1 to 1.3 kilos pata
4 tablespoons salt
4 pieces bayleaf
water for boiling
cooking oil for deep-frying
2 cloves garlic, minced
1 1/2 tablespoons butter
2 pieces siling pangsigang, sliced
1 piece siling labuyo, chopped

Cooking Instructions:

1 Boil pata with salt and bayleaf over low heat for 2 hour or until meat is tender. Drain and pat-dry.

2 Deep-fry in hot oil until golden brown and crispy, about 10 to 15 minutes. Make sure the pata is fully submerged in oil. Set aside.

3 Saute garlic in butter. Add chilies. Set aside 1/2 garlic mixture once golden brown.

4 Place the pata in the same wok and toss in garlic mixture.

5 Place pata on a serving plate and garnish with reserved garlic mixture.

source:  yummy.ph

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)

• 6 pcs. pork belly slices (around 1/2 inch thick) 

Marinade

• 3/4 cup vinegar
• 1/2 cup cooking oil
• 1 tbsp minced thyme
• 3 cloves garlic, minced
• salt and pepper to taste

Cooking Instructions:

1. Whisk together all the ingredients for the marinade.
2. Pour the marinade on the pork slices and marinate the pork for at least an hour.
3. Heat a charcoal grill. Grill the pork slices for 10 to 12 minutes. 
4. Let the pork belly cool. Slice into strips. Best served with your favorite dip
5.  

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.