Lechong Kawali

Lechong Kawali

• 1 Kg Pork belly
• 1 Tablespoon + 1 teaspoon salt
• 1 Tablespoon whole pepper corn
• 1 teaspoon ground black pepper
• 3 pieces dried bay leaves
• 3 cups cooking oil
• 3 cups Water
• 1/4 cup Apple cider vinegar
• 4 Tablespoons Balsamic vinegar

Procedure:

1. Put all the ingredients (except the cooking oil, 1 tbsp salt and 1 tbsp ground black pepper) on a big pot and bring to a boil. Let it simmer for 30 minutes or until meat is tender.
2. Remove the meat from the pot and let it cool down.
3. Cut the pork into roughly 2x2 inches thick.
4. Sprinkle 1 tbsp of salt and 1 tbsp ground black pepper on the meat.
5. Heat cooking oil on a pot. The oil should be hot enough before putting the meat.
6. Deep fry the pork until it is golden brown and the pork skin is crispy.
7. Remove the meat from the pot and put it on a paper towel to drain excess oil.
8. Serve and enjoy!

- See more at: http://www.pinoytsibog.com/2015/07/lechon-kawali.html#sthash.9tHcCOxv.dpuf

• 1 Kg Pork belly
• 1 Tablespoon + 1 teaspoon salt
• 1 Tablespoon whole pepper corn
• 1 teaspoon ground black pepper
• 3 pieces dried bay leaves
• 3 cups cooking oil
• 3 cups Water
• 1/4 cup Apple cider vinegar
• 4 Tablespoons Balsamic vinegar

Procedure:

1. Put all the ingredients (except the cooking oil, 1 tbsp salt and 1 tbsp ground black pepper) on a big pot and bring to a boil. Let it simmer for 30 minutes or until meat is tender.
2. Remove the meat from the pot and let it cool down.
3. Cut the pork into roughly 2x2 inches thick.
4. Sprinkle 1 tbsp of salt and 1 tbsp ground black pepper on the meat.
5. Heat cooking oil on a pot. The oil should be hot enough before putting the meat.
6. Deep fry the pork until it is golden brown and the pork skin is crispy.
7. Remove the meat from the pot and put it on a paper towel to drain excess oil.
8. Serve and enjoy!

- See more at: http://www.pinoytsibog.com/2015/07/lechon-kawali.html#sthash.9tHcCOxv.dpuf

• 2 Kg Pork belly (divided into 4 slabs)
• 1 L cooking oil or enough for deep frying

 Brining Solution

• 2 tbsp salt
• 1 tbsp black pepper corn, cracked
• 5 pieces dried bay leaves
• 1/4 cup Apple cider vinegar
• 4 Tablespoons Balsamic vinegar 
• 5 cups Water

 Rub

• 1 tbsp salt
• 1 tsp black pepper powder

 Cooking Instructions:

1. Mix all the ingredients for the brining solution in a big pot and bring to a boil. Cool down.
2. Marinade pork in the brining solution for at least an hour.  
3. After 1 hour, bring the solution into a boil then let simmer for 30 minutes or until meat is tender.
4. Remove the meat from the pot, drain, and let it cool down. Allow the pork to dry.
5. Sprinkle 1 tbsp of salt and 1 tbsp ground black pepper on the meat. Rub vigorously.
6. Heat cooking oil on a pot. The oil should be smoking hot enough before putting the meat.
7. Deep fry the pork until it is golden brown and the pork skin is crunchy
8. Remove the meat from the pot and put it on a paper towel to drain excess oil.
9. Serve and enjoy!

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 Bulalo

Adobong Bulalo (Beef Shank Adobo)

Ingredients

• 1½ lbs. beef shank
• 1½ teaspoon whole peppercorn
• 4 pieces dried bay leaves
• 7 cloves garlic, crushed
• 6 teaspoons soy sauce
• 3½ teaspoons white vinegar
• 1 teaspoon granulated white sugar
• 2 cups water
• 3 tablespoons cooking oil

Cooking Instructions

1. Heat the cooking oil in a pan.
2. Add in the garlic when the oil becomes hot. Cook until the color turns light brown.
3. Put-in the beef shank. Pan-fry each side for 1 minute or until it browns.
4. Pour-in the soy sauce and water. Add the whole peppercorn and bay leaves. Bring to a boil.
5. Reduce the heat to simmer. Cover and simmer for 60 to 90 minutes or until the beef is tender.
6. Remove the cover. Add the vinegar and sugar. Let it boil and then stir. Cook for 3 to 5 minutes more.
7. Transfer to a serving plate. Serve with warm white rice.
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.

Pork Asado Sticky Rice

Pork Asado Sticky Rice 

(serves 4 – 6)
Remember to cook the rice in a pot that can easily hold double the amount of rice you put in. Rice is crazy like that.

• ½ kg pork belly, cubed
• 1 ½ cups water, to boil the pork
• 1 – 2 chinese canton sausages, sliced
• 6 tablespoons oyster sauce
• 4 – 5 tablespoons soy sauce
• 1 tablespoon Chinese rice wine
• 1 286-gram can shiitake mushrooms (or use fresh ones), halved
• 2 cups uncooked plain rice
• 1 cup uncooked glutinous rice (malagkit)
• 1/4 teaspoon Chinese five spice powder
• 5 cups water
• Salt and pepper, to taste

Cooking Instructions: 

1. In a pot, place the pork, sausage and add the water. Allow to boil on medium heat.
2. When the water has almost evaporated and the pork is tender, add the shiitake mushrooms, soy sauce, rice wine and oyster sauce. Mix to coat the pork with the sauces.
3. Add the rice, five spice powder and the water. Sprinkle it with salt and freshly cracked black pepper.
4.  Cook over low heat, covered, for 30 – 40 minutes or until rice has absorbed the liquid and has cooked through. Serve warm and enjoy!

source :  the Hungry Giant

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.

Champorado

Champorado

1 cup glutinous rice
3 tablespoons cocoa or more
5 cups water
1 cup sugar
1 cup milk, evaporated

Cooking Instructions:

1. Wash glutinous rice (malagkit) and drain. 
2. Add cocoa and water then bring to a boil
3. Continue simmering while stirring constantly.
   Add sugar, stir and cook 2 minutes more. Add milk before serving.
4.  

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.