Skinless Pork Longganisa

SKINLESS  PORK LONGGANISA

• 1 kilo ground pork, 10% fat
• 1/4 cup packed brown sugar
• 1 tablespoon rock salt (or 1 1/2 teaspoon fine salt)
• 1 tablespoon Worcestershire sauce
• 3 tablespoons soy sauce
• 1 tablespoon garlic, chopped
• 1/2 teaspoon black pepper, ground.

Cooking Instructions:

1. Blend all the above ingredients.
2. Roll a small amount of the pork mixture in a 4 1/2 inches x 3 inches wax paper
3. Store in the freezer for 3 hours or until ready to cook.
4. When ready to cook, heat oil in a wok or frying-pan.
5. Unwrap the sausages and fry in batches in hot oil until fully cooked.
6. Drain on paper towels.
7. Garnish with spring onion, if desired, and served with rice and tomatoes or Garlic-Vinegar Dip.
8. These sausages can also be frozen until needed.

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 Longganisa

PORK LONGGANISA

• 7kls ground pork meat (Casim or Pigue)
• 3kls ground pork fat
• 1kl Brown Sugar
• 2 big can condensed milk
• 100 grams iodized salt
• 800 grams garlic, minced
• 165 grams Lea & Perrins Worcestershire sauce (small bottle)
• 100 grams Delmonte Cane Vinegar
• 20-30 grams ground black pepper 
• 20 grams MSG
• 100 grams Accord (optional)
• 750 grams Hog Casing (bitukang kayod)  You can also  wax paper  place the longganisa in an ice candy plastic bag

Cooking Instructions:

1. For the pork meat and pork fat make sure that you ground them twice.
2. Mix all the ingredients by hands.  Ensure to mix all the ingredients together thoroughly.  The longer you mix them the better.
3. Cover the mixture and place inside the refrigerator for at least 24 hours before placing them in the hog case (or cover with a wax paper or ice candy plastic bag)  
4.  After 24 hours, fry a small amount for taste testing. Adjust salt or sugar according to taste.
5. Place longganisa in hog casing or in an ice candy plastic bag or roll it covered with wax paper.
6. If the longganisa is placed in hog casings, cook inside a turbo broiler for at least 1 hours. Let the longganisa cool down.

Skip this procedure if you decide to use wax paper or ice candy plastic bags. 

7. Store in the freezer until cooking time

How to Cook the Longganisa:

1. Pour water on frying pan then add longganisa, bring to boil and simmer until all the liquids have evaporated. 

* remove plastic or wax paper before cooking in water.

2.  Add oil and fry in low fire until all sides turned to brown.

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 Embutido

Pork Embutido

• 1/2 kg ground pork
• 1/2 cup finely chopped carrots
• 1 cup finely chopped ham
• 3 tbsp. minced green bell pepper
• 3 tbsp. minced red bell pepper
• 1/3 cup sweet pickle relish
• 1/4 cup raisins
• 1/2 cup grated cheddar cheese
• dash of liquid seasoning
• salt & pepper, to taste
• 1 tbsp. cornstarch
• Vienna sausages

Cooking Instructions:

1. Prepare a steamer and set aside.
2. In a bowl, combine all the ingredients and mix until well blended.
3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).
4. Spread and flatten the mixture onto the center of each foil.
5. Place vienna sausage on the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
6. Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
7. Place the embutido in a steamer and steam for an hour.
8. Cover with aluminum foil (Be sure the steam will not escape). Steam for an hour.
9. Remove from the steamer. Let it cool and slice into medallions.
10. Serve with your favorite catsup or sauces.

 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.

Minatamis na Saging

Minatamis na Saging

4 tbsps. ginger
3 cups water
1 cup sugar
10 pieces saba bananas (sliced or whole)

Cooking Instructions:

1. Steep ginger 3 cups water. Boil and strain.
2. Add sugar and banana to liquid and let boil until sugar melts.
3. Serve with vanilla, macapuno or mango ice cream.
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.

Adobo sa Puti

Adobo sa Puti

• 800g Pork belly, cubed
• 3 medium potatoes (Agria) quartered
• 1 whole garlic, minced
• ½ cup Filipino Style cane vinegar
• 1 tbsp sugar
• 1 tbsp salt
• oil
• bay leaves
• whole pepper corns
• water

Cooking Instructions:

1. Season pork belly with salt then set it aside.
2. Deep fry potatoes until golden brown. Remove from pan then set aside.
3. In a separate pot sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
4. Add pork belly and fry until browning occurs.
5. Add ½ cup water, ½ cup vinegar, 2 tbsp peppercorn, 4 bay leaves and 1 tbsp sugar then bring to a boil and simmer for 25 minutes.
6. Drain any remaining liquid and in a separate frying pan add oil and fry the drained meat in high heat browning the sides.
7. Pour the drained liquid back in the pan together with the deep fried potatoes. Add more vinegar and water if it dries up.
8. Simmer for additional 5 minutes, season with salt if needed then serve.

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

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 

Pork Tocino

Pork Tocino

Ingredients

• 1/3 cup brown sugar
• 1/3 cup white sugar
• 2 tablespoons Kosher salt
• 2 teaspoons annatto powder
• 1 teaspoon Anisette
• 1/4 teaspoon pink salt (aka InstaCure, Prague Powder)
• 2 lbs pork shoulder cut into 1/4-inch slices

 

Cooking Instructions

1. To make the cure: In a small bowl, mix together brown sugar, white sugar, salt, annatto powder, Anisette, and pink salt.
2. Place pork slices in a medium container. Add in cure and toss to evenly coat pork. Cover and let cure in refrigerator for 3 days.
3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill pork slices over medium-high direct heat until lightly charred and cooked through, about 3 to 5 minutes per side. Transfer to a plate, let rest for 5 minutes, then 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.

Spanish-Style Sardines

Spanish-Style Sardines

1 kg milkfish, sliced into 1.5 inch thick pieces
1 pc carrots, sliced
12 pcs pickled cocktail onions
4 pcs bay leaf
freshly ground pepper
3/4 cup olive oil
3/4 cup white wine
1 tbsp fish sauce
1 pc birds eye chillies
salt
Cooking Instructions:

1. Generously cover milkfish with salt and set aside for at least one hour.
2. Rinse fish with running tap water.
3. Place the cooking rack at the bottom of the pressure cooker (this prevents fish from sticking at the bottom), then place fish, chilli, bay leaf, carrots and cocktail onions.  Pour white wine, fish sauce and olive oil.  Make sure you fit everything nicely packed at the bottom and you have enough to cover the fish, otherwise add more white wine.
4. Bring close to boiling point then lower the heat.  Close the pressure cooker then cook for 45 minutes.

source : Ang Sarap

Embutido (Filipino-style Meatloaf)

Embutido (Filipino-style Meatloaf)

• 2 medium carrots, grated
• 3 spring onion stalks, thinly sliced
• 1 red capsicum, chopped into small squares
• 1 green capsicum, cut into small squares
• 1/2 kg pork mince
• 1/2 kg chicken mince
• 1/2 cup breadcrumbs
• 1/2 cup sweet pickle relish
• 2 raw eggs
• 1 cup raisins
• 1/2 cup ketchup
• 1 medium onion, finely chopped
• 2 cups grated cheddar cheese
• 230g can vienna sausage
• 4 eggs, hard boiled
• aluminum foil
• salt and pepper to taste

Cooking Instructions:

1.Mix the carrots, spring onion, capsicum, pickle relish, raisins, onion, cheese, chicken and pork in a big bowl.
2.Next, add the breadcrumbs, ketchup, and break in the 2 raw eggs and mix thoroughly.
3.On a separate plate, slice the hard boiled eggs.  Slice the vienna sausages
4.The size of your embutido depends on how big your steamer is.  With this in mind, cut up the aluminum foil into rectangles. Arrange the meat mixture into the centre of the foil.  Then place an embutido slice and egg slice side by side, forming a line across the mix.
5.Fold the aluminum foil over, then roll, folding both edges to close. Then squeeze both edges to seal the meat loaf.
6.Steam your embutido for an hour.
7.Store the embutido in the ref for the pieces you are eating relatively soon, and freeze the rest.
8.Serve sliced and can be eaten cold, or fried til lightly browned (I prefer the fried variety).

source :  adobongblog

Pork Tocino

Pork Tocino 

(serves 6 – 8)

• 1 kg skinless boneless pork
• Curing mix:
• 1 ½ tablespoons iodized salt
• 5 tablespoons sugar
• 1 tablespoon gin/rice wine
• ¼ tablespoon prague powder
• A dash of MSG

Cooking Instructions:

In a bowl, combine all the ingredients for the curing mix. Evenly coat the pork slices with the curing mix then transfer it to a larger bowl, large enough to hold the pork. Let it sit in the refrigerator for at least one – two days before cooking.
When ready to cook, arrange the number of pork pieces you need in a pan and add water enough to cover the bottom. Cook it over medium heat, until the water evaporates and the tocino’s fat begins to render. Add a tablespoon or two of oil and fry until both sides take on a reddish hue and begin to brown. The pieces may burn easily so be careful. When done, remove from pan, serve with rice and an egg fried sunny side up. Enjoy!


source :  the Hungry Giant

Minatamis na Kamote

Minatamis na Kamote

• 4 pcs. medium size kamote (sweet potato)
• 1 cup brown sugar
• 2 cups water
• 1 teaspoon vanilla extract
• 1 pinch of salt

Cooking Instructions:

1. Boil a pot/ pan of water (large enough)
2. Add brown sugar and stir until diluted.
3. Add salt and vanilla extract and mix. Simmer until the mixtures becomes thick.
4. While boiling the syrup, peel and cut “kamote” into cubes about 1″x  1″ size.
5. Add “kamote” and lower to a medium heat. Cover and simmer for 8 to 12 minutes or until “kamote” is cooked.
6. Turn-off heat and allow the mixture to cool.

Optional: Add crushed ice and evaporated milk if you wish  Saging con Hielo on a summer time.

Skinless Pork Longganisa

Skinless Pork Longganisa

• 1 kilogram of ground lean pork, 10% fat
• ·         ¼ cup of brown sugar
• ·         1 tablespoon of rock salt
• ·         1 tablespoon of Worcestershire sauce
• ·         3 tablespoons of soy sauce
• ·         1 tablespoon of finely chopped garlic
• ·         ½ teaspoon of ground black pepper
• ·         4 1/2 inches x 3 inches wax paper

Direction:

If you already have all the ingredients, what you need to do first is to combine them all in a big bowl. Make sure everything is thoroughly mixed so the flavor is equally distributed in the meat. To make sure you achieve that, you will have to knead the ingredients with your hands. Don’t forget to wash your hands first before doing so! Or wear cooking gloves before letting your fingers dive into the bowl of the meat mixture.
- See more at: http://ffemagazine.com/skinless-longganisa/#sthash.cGBZGRqo.dpuf

• 1 kilogram of ground lean pork, 10% fat
• ¼ cup of brown sugar
• 1 tablespoon of rock salt
• 1 tablespoon of Worcestershire sauce
• 3 tablespoons of soy sauce
• 1 tablespoon of finely chopped garlic
• ½ teaspoon of ground black pepper
• 4 1/2 inches x 3 inches wax paper

Cooking Instructions: 

If you already have all the ingredients, what you need to do first is to combine them all in a big bowl. Make sure everything is thoroughly mixed so the flavor is equally distributed in the meat. To make sure you achieve that, you will have to knead the ingredients with your hands. Don’t forget to wash your hands first before doing so! Or wear cooking gloves before letting your fingers dive into the bowl of the meat mixture.

In the Philippines, longganisas normally have a hint of reddish color because of the extensive curing it goes through. If you want your skinless longganisa to appear more authentic, you can always add a bit of red food coloring to the pork mixture to have that “cured” look.

As a substitute for the hog casings, you will need kitchen wax paper to form the longganisa’s cylindrical shape. You will have to do this to make sure your longganisa will not crumble or deform once you fry it.  Place two to three tablespoons of the pork mixture on your wax paper, check that no meat is spilling, and roll the paper around. When you’re done, it should look like this:

Once you wrapped all the pork mixture in wax paper, put them in the freezer for at least three hours. However, overnight refrigeration is recommended so the meat will really absorb all the ingredients, making it more delicious.

If you’re ready to cook, unwrap the skinless longganisas from the wax paper and fry them in a pan using a bit of cooking oil.

Once cooked, drain the skinless longganisa in a paper towel to rid off the excess fat and serve them with sunny side up egg and fried rice for your very own longsilog.

source :  ffemagazine