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Burong Baboy (Preserved Salted Pork)

Burong Baboy…………… I remember when I live before in our province in pangasinan (back in early 90’s) Everytime my uncle buy some pork meats in butcheries, He always seasoned the meat with lots of salt. Keep it on an ice box as we don’t have any refrigerator to keep our meat frozen. Once the pork seasoned with salt, it will last for a week. Usually we just fried it or mix up with some fresh saute vegetables or pinakbet dishes. It is also a favourite dish by my wife’s grand mother……………………Did you know that pork often gets a bad reputation because of its unhealthy benefits such as rising of hi-blood pressure and heart related diseases. But when it comes to minerals, pork nutrition facts are packed with them all. Phosphorus, potassium, selenium and zinc are found in large numbers in one serving of pork meat. as an addition pork is also a good source of calcium, iron, magnesium and manganese….Well I guess, to summarize up, every thing or food intake which is too much, might be dangerous to our health. Do you agree?

Ingredients: Serves 4-6 persons

  • 1 kilo or 6 pcs pork shoulder cut
  • oil for frying
  • 1 tbsp salt
  • 1 tbsp ground pepper
Coriander Salad:
  • 2 pcs tomatoes quartered
  • 1 medium onions sliced
  • 1 bunch of coriander sliced
  • 2 tbp fish sauce
  • 5 pcs chopped chillies optional


  • In a mixing bowl, season pork with salt and pepper and rub evenly. fridge for 6 hours allowing the flavour to penetrate in the meat
  • In a frying pan, heat oil and fry pork until brown.
  • Enjoy and serve hot!!

Lechon Paksiw

Lechon Paksiw…….It’s a dish mainly made with garlic, vinegar and mang tomas sauce. It is made from a leftover lechon (roast pig) or lechon kawali. or even some fried pork leftover such as crispy pata or fried pork chop and even traditional roast pork. Usually, the pig head, the legs and hocks  and some meaty bones leftover are the main ingredients to cook this meal. This is the best way to recycle the meal instead of reheating it again and serving it to your table………….Did you know that lechon paksiw main ingredients is vinegar? and vinegar helps the body absorb calcium. Salad greens are full of calcium. If in some reason you have stopped drinking milk due to some concerns, a vinegar with salad might be your best source for calcium. or simply a fried pork chop with vinegar dipping sauce will simply do it….

Ingredients: depend on your leftover

  • 2 tbsp oil
  • 3 cloves garlic crushed
  • 1 medium onions sliced
  • your leftover fried or roast pork (lechon)
  • 1 cup sarsa ni mang tomas (or substitute 2 tbsp of soy sauce if you don’t have this sarsa)
  • 2 tbsp vinegar
  • salt and pepper to taste


  • In a teflon pan, heat oil and saute garlic and onion, then pour over leftover meat and stir fry for 5 minutes allowing the garlic and onion flavor to absorb the flavor. then add in the rest of the ingredients.
  • Serve hot with steamed rice

Crispy Pata (Fried Pork Hocks)

Crispy pata……..A very common dish in the Philippines. usually paired with vegetables such as Pinakbet  (Vegetable Medley). I remember we always have this dish everytime we dine at one of the bussiest restaurant in Manila(Barrio Fiesta) accompanied by Sinugba(assorted platter of grilled seafoods) and Bouillabaisse and my favorite fish – Pinaputok na tilapia.(a grilled snapper look a like fish)… Gosh, I missed that restaurant. A friendly warning, excessive consumption of pork specially fried pork and fats is dangerous to our health…………..Did you know that consumption of Pork in moderate quantities is helpful in gaining energy.It is a rich source of proteins and fats. It is also good for skin, eyes, nervous system, bones and mental performance. Intake of Pork also ensures better immunity to body due to presence of essential antioxidants.

ingredients: good for 3-4 persons

  • 2 pcs pork hocks and legs (you can chopped on serving size or we can fry it as whole)
  • 4 pcs bay leaves
  • 1 tsp peppercorns
  • 1 tsp salt
  • 1.5 litre water
  • Oil for deep frying


  • In a large saucepan, place all ingredients together and boil for 30 minutes at low heat settings. Drain pork, let it cool and set aside.
  • In a deep fryer, fry pork until golden brown and crispy. please tale care when frying, oil might spill over.
  • Serve hot and crispy with vinegar sauce made of garlic, onions, little soy sauce and chillies.

Student Meal

Do you remember what was your favorite student or budget meal? or I will change the question? what was the meal you can afford during your college days?………..My answer?, It’s a student meal made of half serving of veggies and some meats…The vegetbale in this meal is Ginataang hipon at kalabasa and a simple fried pork chop and  steamed rice…This reminds me of my college days! ………………Did you know that the “alpha-carotene and beta-carotene” are potent antioxidants found in pumpkin and are pro-vitamin A carotenoids, meaning the body converts them to vitamin A. Vitamin A promotes healthy vision and ensures proper immune function. The beta-carotene in pumpkin may also reverse skin damage caused by the sun and act as an anti-inflammatory. Alpha-carotene is thought to slow the aging process and also reduce the risk of developing cataracts and prevent tumor growth


Fried Pork: serves 3-4 student meal

  • 4 pcs pork chop
  • 2 tbsp soy sauce
  • salt & pepper to taste
  • oil for frying
  • 1 tsp lemon or calamansi juice
  • 2 cloves crushed garlic


  • In a container with cover, pour all ingredients together. rub pork evenly and marinade for a minimum of 2 hours.
  • In a frying pan, heat oil and fry pork until brown. pour in the remaining marinade mix and let ir seared for 1 minute.
  • serve with your favorite vegetables.

click Ginataang Hipon at kalabasa for recipe


Chicharon (fried pork fat and skins)

To be honest, when I made this recipe, I don’t know how will I tell my viewers / followers the healthy features of chicharon…..Well, please help me…Maybe I should say, Eating pork fats prevents you from growing old, because you will die young!! (JOKE)…So just eat this pork chicharon(fried pork skins) moderately……Did you now that pork fats and skins are very dangerous to our health when heavily consumed everyday. It can trigger heart attacks, hi blood pressures and heart related diseases….So, my fellow bloggers and food addicts, If you make this recipe, just eat less. as they say, “kung ano ang bawal, yun ang masarap!!!”

ingredients: makes one big tray of chicharon

  • 2 kl pork skins
  • 2 litre water
  • 1 tbsp salt
  • 4 pcs bay leaves
  • 1 tsp pepper corns
  • Oil for frying

Vinegar sauce:

  • 1 cup vinegar
  • 2 cloves crushed garlic
  • 1 small chopped onions
  • Chillies
  • salt & pepper to taste


  • In a large sauce pan, combine all ingredients together and boil for 30 minutes. drain pork skins and set aside. transfer into a roasting pan or baking tray
  • Pre-heat oven at 150 degrees celsius and bake pork skins for about 1 hour. let it cool and drain excess oil.
  • In a frying pan, heat oil and dry pork skins until crispy. please be careful when frying
  • Enjoy!!!
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