Pork Sisig
- 1 lb. pig ears
- 1½ lb pork belly
- 1 large onion, minced
- 3 tablespoons soy sauce
- ¼ teaspoon ground black pepper
- 1 knob ginger, minced
- 3 tbsp chili flakes
- ½ teaspoon garlic powder
- 1 piece lemon (or 3 to 5 pieces calamansi)
- ½ cup butter (or margarine)
- ¼ lb chicken liver
- 6 cups water
- 3 tablespoons mayonnaise
- 1 tsp salt
- Pour the water in a pan and bring to a boil Add salt and pepper.
- Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
- Remove the boiled ingredients from the pot then drain excess water
- Grill the boiled pig ears and pork belly until done
- Chop the pig ears and pork belly into fine pieces
- In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
- Put-in the ginger and cook for 2 minutes
- Add the chicken liver. Crush the chicken liver while cooking it in the pan.
- Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
- Put-in the soy sauce, garlic powder, and chili. Mix well
- Add salt and pepper to taste
- Put-in the mayonnaise and mix with the other ingredients
- Transfer to a serving plate. Top with chopped green onions and raw egg.
- Serve hot. Share and Enjoy (add the lemon or calamansi before eating)
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.
Bopis
1/2 kilogram Bopis meat (pork heart and lungs), ground
1 small carrots, diced
1potato, diced
I bell pepper (red or green), diced
1 large onion, chopped
5 cloves garlic, choppes
half thumb size ginger, choppes
Siling haba
Bay Leaves
Vinegar to taste
1/2 cup water
3 tbsp Soy Sauce
Salt and Pepper to taste
Brown Sugar to taste
4 tbsp Anato oil
1 tbsp Vegetable oil
Cooking Instructions:
1. Wash the bopis meat properly. Place them in a pot and pour water over eat, bring to a boil and simmer until the meat are tender. Drain bopis meat and rinse in running water. Drain properly to remover excess water.
2. In a wok,vegetable oil and saute in it the garlic, ginger, and onion. Throw in the bopis meat. STir fry for about 2 minutes. Pour 1/2 cup of water and season with the soy sauce and vinegar. Cover and allow to simmer until most of the liquids have evaporated.
3. Add in the anato oil and throw in the rest of the ingredients. Stir-fry.
4. Adjust taste by adding salt, sugar, and black pepper powder.
source : Cooking Pinay
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.
Tinolang Isda
1 lb fish, cleaned and sliced into serving pieces ( I use pompano fish)
1 large tomato, coarsely chopped
1 medium onion coarsely chopped
2 cups malunggay, pepper leaves, or spinach
1 thumb-size ginger, peeled and crushed
1 stalk lemongrass, base pounded and tied in a knot
2 pcs chili peppers
10-12 cups water for boiling
2 tsp salt
1/2 tsp ground black pepper
Cooking Instructions:
1. Fill cooking pot with about 12 cups of cold tap water.
2. Throw in crushed ginger and lemongrass and cover. Turn on heat to
high and bring pot to a boil. Once boiling, lower heat to medium high
and simmer for 15 minutes. This allows the flavor from ginger and
lemongrass to seep into the water, before adding the rest of the
ingredients.
3. Add chili peppers, chopped onions, and tomatoes. Bring to a boil and simmer for about 5 minutes.
4. Carefully add the slices of fish into the pot. Season with salt and pepper, then cook for additional 15 minutes.
5. Turn off heat and throw in the leafy greens (spinach in my case), stir, and allow to wilt for about a minute or so.
source: russian Filipino kitchen
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.
BAGNET
- 1 kilo pork belly slab
- 15 cloves garlic, crashed
- 1 tsp. peppercorns
- 2 tbsp salt
- 2-3 bay leaves
- 1 Pork Cube
- Water for boiling
- cooking oil for frying
Cooking Instructions:
- Wash pork belly slab and drain.
- In a pot large enough to contain the pork, add water enough to cover the pork belly.
- Add in salt, peppercorns, garlic, bay leaves, and pork cubes.
- Cover and bring to a boil, then lower heat to simmer for 30-45 minutes or until pork is fork tender.
- Drain pork and pat dry. Prick the skin many times using fork then. Refrigerate overnight or at least 12 hours or you can just air dry it.
- In a large frying pan, heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown.
- Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
- 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.
- Chop bagnet and serve
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.
