Pork Asado

Pork Asado

Ingredients:

• 1 kilo pork pigue
• 2 teaspoons five spice powder
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 teaspoon garlic, minced
• 1 pc. bay leaf
• 1 pc. star anise
• 1/4 teaspoon salt
• 1 – 2 cups water

Cooking Instructions:

1. Combine soy sauce, five spice powder, garlic and salt then mix well.
2. Marinade the pork in the combined mixture for at least 1 hour.Heat a cooking pot then put-in the pork along with the marinade and water then let boil.
3. Add bay leaf and star anise.Add brown sugar and stir to distribute evenly.
4. Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side.
5. If sauce dries and pork is not yet done, add more water. Boil over low fire until sauce thickens.
6. Turn off the heat and remove the meat from the cooking pot.
7. Allow the meat to rest for about 10 minutes then slice.
8. Transfer to a serving plate and top with the thick sauce.
9. Garnish with parsley or spring onions cut into 1″ long sprigs. Best when served with pickled papaya.

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 Pata Adobo Sa Gata

Pork Pata Adobo Sa Gata

Ingredients:

• 1 kilo pork pata slices
• 3 tbsp crushed garlic
• 1 tbsp whole black peppercorns
• 1 pc bay leaf
• 1 tsp Worcestershire sauce
• 1/2 cup soy sauce
• 3/4 cup cane vinegar
• 2 cup water
• 1 cup coconut cream

Cooking Instructions:

1. Combine all ingredients in a saucepan except coconut cream.
2. Cook over high heat until mixture comes to a boil.
3. Reduce heat to medium and let simmer, covered for 45 minutes. When meat is tender, add coconut cream.
4. Remove cover and cook for another 15 minutes for sauce to reduce and thicken.

Source: monterey.com.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.

Chicken Feet Adobo

Chicken Feet Adobo

Ingredients

• 1 lb chicken feet, cleaned
• ½ cup soy sauce
• 2 tablespoons vinegar
• 1 tablespoon oyster sauce
• ½ teaspoon whole peppercorn
• 3 pieces dried Thai chili
• 1 teaspoon salt
• 1 tablespoon sugar
• 3 to 4 pieces dried bay leaves
• 5 cloves garlic, crushed
• 18 tablespoons cooking oil
• 1½ cups water

Cooking Instructions

1. Heat cooking pot and pour-in 16 tablespoons of cooking oil.
2. Fry the chicken feet until color turns light brown. Set aside.
3. On a clean pot, heat 2 tablespoons of cooking oil.
4. Saute garlic and dried chili.
5. Put-in the fried chicken feet, soy sauce, and water. Let boil.
6. Add the dried bay leaves, whole peppercorn, oyster sauce, salt, and sugar. Stir and simmer until chicken feet becomes tender.Note: add water as necessary.
7. Add vinegar and stir. Cook for 5 minutes more.
8. Turn-off heat, and then transfer to a serving plate.
9. Serve. 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.

Beef Pares

Beef Pares

Ingredients:

1/2 kilo beef brisket, cut into large cubes
1/2 cup soy sauce
1 tbsp. sugar
2-3 cloves garlic, chopped
1 small size onion chopped
1 small bundle spring onion, chopped
1-2 pcs. star anise
1/4 cup cornstarch
salt and pepper
cooking oil
garlic fried rice for 4-6 servings
For the Soup

1 small bundle spring onion, cut into 2” length
1 medium size onion, quartered
1/2 head garlic, chopped
2-3 slivers of ginger
1 tsp peppercorns
 
Cooking Instructions
 
Place the beef in a big sauce pan, add enough water to cover the meat. Bring to a boil let boil for 2 to 3 minutes. Drain the beef and discard the liquid, rinse meat off scum. Return the beef in to the sauce pan, add enough water for the soup for 4 to 6 servings. Add in all the soup ingredients, add salt to taste.

Bring to a boil and simmer for 1 to 1 1/2 hours or until the beef are tender.

Separate the meat from the broth, keep aside meat. Using a sieve, filter out the broth off the residue, return the beef soup to the sauce pan, keep hot until ready to serve. In a separate sauce pan sauté garlic and onion until fragrant.

Add in the boiled beef and stir cook for 2 to 3 minutes. Add in the soy sauce, sugar and star anise, stir cook for another 1 to 2 minutes. 
Add in 1 1/2 cup of the broth bring to a boil and simmer for 3 to 5 minutes. 
Season with salt and pepper to taste. 
Thicken sauce with cornstarch dissolved in 1/2 cup of water, cook for another minute or two.

Serve with garlic fried rice and the reserved beef soup, garnish braised beef and soup with chopped spring onion.


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.

Beef Pares

Beef Pares

• ½ k. of beef (brisket, flank, short ribs or shank), cut into two-inch cubes
• 6 cloves of garlic
• 1 whole onion
• 1 thumb-sized piece of ginger (wash and scrub, no need to peel)
• 1 tsp. of whole black peppercorns
• 1 star anise
• 1 bay leaf
• 1 tsp. of five-spice powder
• 4 tbsps. of soy sauce
• 4 tbsps. of rice wine
• 1 tsp. of rice wine vinegar
• 2 tbsps. of white sugar
• salt, to taste
• 1 tbsp. of tapioca or cornstarch
• cooked rice, to serve
• toasted garlic bits, to garnish
• fried onion slices, to garnish
• snipped scallions, to garnish

Cooking Instructions:

1. Place the beef in a cooking pot. Cover with water. Place over high heat and boil for five to ten minutes or until the meat is no longer red. Throw out the water and rinse the beef to remove all traces of scum.
2. Rinse out the pot, replace the beef and cover with water once more. Add the garlic, onion, ginger, peppercorns, star anise, bay leaf and five-spice powder. Pour in the soy sauce, rice wine and rice wine vinegar. Stir in the sugar. Simmer gently for two hours or until the meat is very tender.
3. Halfway through the cooking, taste the broth and add salt. Do not be tempted to add more soy sauce instead of salt; otherwise, the broth will turn too dark.
4. When the beef is done, scoop out the meat and transfer to a large bowl. Keep hot.
5. Strain the broth then pour back into the pot. Turn on the heat and bring to a simmer.
6. Dissolve the starch in 2 tbsps. of water. Pour into the simmering broth. Cook, stirring, until thickened and clear.
7. Add the beef to the sauce; simmer for another 10 minutes.
8. To serve, fill a bowl with rice. Arrange several pieces of beef on top. Drizzle with a few tablespoonfuls of sauce. Garnish with toasted garlic, fried onion slices and snipped scallions.

Pork Afritada

Ingredients:

• 1 1/2 lbs. pork, chopped
• 1 big carrot, cut into wedges
• 1 big potato, cut into wedges
• 1 small red bell pepper, sliced
• 1 small green bell pepper, sliced
• 5 garlic cloves, chopped
• 1 large onion, chopped
• 3 pieces dried bay leaves (laurel)
• 1 cup beef or pork broth
• Salt and pepper to taste
• 2 cups tomato sauce
• 1/2 cup water
• 2 tbsp cooking oil

Cooking Instructions:

1. Heat the cooking oil in a pan and sauté the garlic and onions.
2. Add the pork and sauté until the outer parts are cooked. (Approximately 5 minutes)
3. Add the water, tomato sauce, beef broth & bay leaves. Stir and simmer for 30 to 40 minutes or until the pork is tender. Add more water if needed.
4. Add the carrots and potatoes. Stir and simmer for another 5 to 8 minutes.
5. Add the bell peppers. Add salt and pepper to taste. Stir and cook for another 3 minutes.

Image: 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.

Adobong Mani

Adobong Mani

Ingredients

• 1½ to 2 lbs raw shelled peanuts (with or without skin)
• 1 head garlic, cloves halved
• 2 teaspoons, salt
• 2 cups cooking oil

Cooking Instructions

1. Heat a cooking pot then pour-in cooking oil.
2. When the oil is hot, put-in the garlic and fry until the color turns golden to medium brown.
3. Remove the garlic and set aside.
4. Adjust the heat to low then fry the peanuts while stirring occasionally. This should take about 10 to 14 minutes.
5. Take the peanuts out of the cooking pot and drain excess oil using a sieve.
6. Transfer the peanuts to a mixing bowl. 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.

Mongo Guisado

Mongo Guisado

• 1 cup belly pork; sliced
• 1 cup mongo beans
• 4 cloves garlic; minced
• 1 small onion; chopped
• 1 tomato; sliced
• 5 cups water
• Salt to taste
• 1 cup malungay or ampalaya leaves

Cooking Instructions:

1. In a skillet, sauté the garlic, and onion. 

2. Add pork and tomato, then season with salt to taste.

3. Continue sauteing until pork renders fat and edges turns brown. Set aside as a mixture.
4. Boil monggo in casserole until tender.
5. Add the mixture, simmer, and stir.
6. Add the ampalaya or malungay leaves before serving.
7.  

 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 Puti: Chicken and Pork

Adobong Puti:  Chicken and Pork

Ingredients:
1/2 kilo pork belly or any other cut with fats,
cut into serving pieces
1/2 kilo chicken, cut into serving pieces, bones intact
1/2 head garlic, crushed
1 cup vinegar
1 tsp. peppercorns, lightly crushed
3 bay leaf
salt

Cooking procedure:
Put in pork first in a sauce pan, pour in 2 to 2 cup of water. Add in vinegar, garlic, peppercorns and bay leaf, season with salt bring to a boil and simmer at medium heat for 15 to 20 minutes add more water if required. Add in the chicken and continue to simmer for 5 to 10 minutes. Correct saltiness according to taste, set heat to low and continue to simmer for 5 to 10 minutes or 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.

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.

Beef Adobo with Coconut Milk

Beef Adobo with Coconut Milk

3 lbs stewing beef chuck, cubed

³⁄₄ cup white vinegar

1 head garlic, peeled and crushed

¹⁄₂ cup soy sauce

4 bay leaves

1 ¹⁄₂ tablespoons whole black peppercorns

1 tablespoon fresh ground black pepper

1 tablespoon sugar

4 tablespoons vegetable oil

1 tablespoon salt or 1 tablespoon patis

1 (12 ounce) can coconut milk

Cooking Instructions:

·  In a large pot combine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar.

·  Let stand for 2 hours (traditional method is room temperature, I put in in the refrigerator).

·  Bring mixture to a boil then simmer about an hour or until the meat is tender.

·  Heat oil in a large skillet. Use a slotted spoon to spoon out garlic from beef mixture. Add garlic to skillet and cook until brown. Use slotted spoon to add the beef to the skillet with garlic and continue to cook, stirring, until it is browned on all sides.

·  Add salt or patis to taste and the coconut milk. Add the sauce from the pot that the beef simmered inches Cook for 5 more minutes.

·  Good served with rice.

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

Inihaw na Liempo

• For the Marinade
• 1/3 cup lemon-lime soda
• 1/4 cup rice vinegar
• 1 tablespoon freshly minced garlic
• 1 tablespoon white sugar
• 1 1/2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
•  
• 2 lbs pork belly, cut into 1/4-inch slices
•  
• For the Dipping Sauce
• 1/2 cup white or rice vinegar
• 2 teaspoons freshly minced garlic
• 1 small Thai chili, thinly sliced

Cooking Instructions

1. To make the marinade: Whisk together soda, vinegar, garlic, sugar, salt, and pepper in a medium bowl. Place sliced pork belly in a large Ziploc bag and pour in marinade. Seal bag, removing as much air as possible; place in refrigerator and marinate 2 hours to overnight.
2. To make the dipping sauce: Combine vinegar, garlic, and chili in a small bowl. Set aside.
3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place and allow to preheat for 5 minutes. Clean and oil the grilling grate. Remove pork from marinade and place over hot side of the grill. Cook until well seared and cooked through, 2-3 minutes per side. If flare-ups occur, move pork to cool side of grill until flare-up subsides, then move pork back to hot side of grill.
4. Remove pork from grill and let cool for 5 minutes. Cut into 1/4-1/2-inch slices and serve with dipping sauce.

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.