Binagoongang Crispy Pata

Ingredients:

• 1 pc pork  pata
• 1 head garlic, minced
• 2 big onions, minced
• 1 cup bagoong alamang (shrimp paste)
• 2 tomatoes, chopped
• 1/4 cup spring onions, chopped
• 5 tbsps brown sugar
• 4 red chillies
• 1/2 cup water
• Salt and pepper to taste
• Cooking oil

Cooking Instructions:

1. In a stock pot, pour the water and put the pork pata.
2. Add one piece onion, salt and pepper.
3. Boil the pork until meat is tender.  Drain.
4. In a separate pan, deep fry the pork until brown then set aside.
5. Saute garlic, onion, red chili and tomato.
6. Add bagoong alamang and brown sugar.
7. Saute for a few minutes.
8. Add water and let it boil.
9. Season with salt and pepper to taste.
10. Slice the crispy pata and pour the binagoongan sauce.
11. Sprinkle with spring onions on top.

Image: eduysblog.blogspot.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.

Lumpia

Lumpia

1 tbsp vegetable oil

1 lb ground pork

2 clove garlic, crushed

1⁄2 cup onion, chopped

1⁄2 cup carrots, minced

1⁄2 cup scallion, chopped

1⁄2 cup green cabbage, thinly sliced

1 tsp ground black pepper

1 tsp salt

1 tsp garlic powder

1 tsp soy sauce

30 lumpia wrappers

2 cup vegetable oil, for frying

Cooking  Instructions

·  Place a wok or large skillet over high heat and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat and set aside until cool enough to handle.

·  Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

·  Heat a heavy skillet over medium heat, add oil to 1/2 inch depth and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

source : kitchme

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.

Sticky Hoisin Liempo

Sticky Hoisin Liempo (Pork Belly)

• 500 grams grill-cut pork belly (liempo), about 1-cm in thickness, cut into 2-inch lengths
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons sugar
• Vegetable oil for frying
• A couple of sprigs cilantro (wansoy) and green onions/chives for garnish

Cooking Instructions:

1. In a bowl, mix together the soy sauce, hoisin, and sugar.
2. In a pyrex dish, or any dish that you can place in the fridge, lay the liempo (pork belly) in one layer and pat dry with paper towels.
3. Pour half the hoisin mixture on the liempo. Turn the liempo in the marinade making sure all pieces are evenly coated. Marinade for 30 minutes to 1 hour. Keep the other half of the hoisin mixture for basting later.
4. Heat a skillet over medium high heat. Add enough vegetable oil so a thin layer coats the bottom of the pan. When the oil is hot, add the liempo pieces in one layer.  Do not overcrowd the pan. Do this in batches if necessary. Fry on one side for about 3-4 minutes and then flip. Baste the cooked side with the reserved hoisin mixture.  Cook for about 2-3 minutes more or until just cooked through. Flip again and baste the newly cooked side with more reserved hoisin mixture. Remove from pan and repeat with the remaining liempo.
5. Arrange the liempo on a serving dish and sprinkle with chopped green onions and cilantro for garnish.

source : http://news.yahoo.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.

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.

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.

Tortang Talong

Tortang Talong

• 3 eggplants
• 2 eggs
• salt and pepper to taste.
• Oil for frying

Cooking Instructions:

1. With a knife or fork, prick eggplant. Lay eggplant directly on gas stove top over high flame and roast, rotating occasionally with tongs, until slightly softened and skin is evenly charred. 
2. Allow to cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin. With the back of a fork, flatten the eggplants but leaving the stems intact.
3. In a wide pan over medium heat, heat oil. In a shallow bowl, combine eggs and salt and pepper to taste. Beat until foamy. 
4. Holding by the stem, dip eggplant into the eggs and quickly slide into pan. Cook for about 2 to 3 minutes on each side or until golden. Repeat with remaining eggplants.
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.

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