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Sticky bbq pork ribs


Its summer, its bbq time!!!! Enjoy this fingerlickin sticky barbecued pork ribs with potato wedges and garden salad…….. its best served with an iced cold corona beer. ……

Recipe? Yes, its very easy and simple….. you may need…

1 slab pork ribs, cut in 2 bones each serve. 2 big potatoes, chicken stock, mesculin salad, tomato and onion, soy sauce, salt pepper, chillies, bbq sauce and fried onions.

Procedures. 

Boil pork ribs with 2 cups chicken stock plus 1 onions and 3 tomatoes salt and pepper, 2 tbsp soy sauce, options of chillies. Boil until tender and stock reduced. … place on grill or simply in a sizzling metal pan. Add reduced stock little by little until it goes flambe ( not a good idea to do it indoor) then add in bbq sauce (you can buy or we can make-recipe to follow) then sprinkle with fried onions.

Serve with fried potatoe wedges and your favourite green salad..

Happy holidays!!!!!! 

Yummmmm !!!!

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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

Procedures:

  • 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!!

Pork and Sausage Jambalaya


Jambalaya……….Traditionally, jambalaya is made in tree parts, first is meat, second is its vegetables and third is the rice and the stock. It is very similar to paella as it is also composed of meat stocks such as chicken, beef or seafood, or even pork if you prefer. This dish is very common in buffet eat all you can, because you can be half full by eating this alone. But not all kinds of rice grains can be cooked this way, I suggest you to have a basmati or just a long grain rice will do. I normally use long grain rice, which produces a fluffier rice. If you are following a recipe that calls for long grain rice, and need to use medium or short grain rice instead, remember that rice grains have different absorption rates and adjust the amount of water accordingly. (In this case you would reduce the amount of water by 1/4 to 1/2 cup per cup of rice)………….Did you know that rice provides fast energy and is also readily digested. It is good for bowel health, is an important source of vitamin B1 and encourages stable blood sugar levels. We Filipinos, usually always have a rice on our diet…………..

Ingredients: serves 4-6 persons

  • 2 tbsp olive oil
  • 3 cups long grain rice
  • 3 cups chicken stocks
  • 3 cloves garlic
  • 1 medium chopped onions
  • 2 pcs sausages sliced
  • 200 grams pork meat cut in small cubes
  • 1/2 cup red and green bell pepper
  • 1 cup mixed vegetables(corn,carrots and peas)
  • 1 pc fresh tomatoes quartered
  • 2 tbsp soy sauce
  • 1/2 cup tomato sauce
  • salt and pepper to taste
  • 1/4 cup chopped celery

Procedures:

  • In a pan, heat oil and saute pork until brown, allowing the flavour to come out. then saute garlic and onion on the same pan. add in sausages and the rest of the ingredients. this will serve as our jambalaya mixture.
  • To make it easier, in a rice cooker, pour in chicken stocks and rice and stir in jambalaya mixture. stir well and cook the normal way as you cook your steamed rice..
  • Serve hot!

Fried Pork Chop


Just a simple fried porkchop…….do you want a quick and easy lunch box or simple fried meat to paired with your vegetable dishes? Well you can try this…It’s a common dish for pinoy who want a quick and heavy meal. I remember when I was a little kid, I used to help my mom frying dishes such as this, its my stepping stone to the world of culinary. Frying is not really simple, because you have the chances of burning your skins due to oil spill. There is an old saying, when you fry meat you have to be quite otherwise the oil will continue spilling. Believe it or not?……………Did you know that pork is the other “white meat”? It has a less fat than chicken breast. What makes pork tasty is its fat, which makes ham and bacon really popular. No reason to fear fat, just take a considerable amount of pork fat in your diet to get rid away of its so-called “heart related disease” that can rise to high blood pressure or other related diseases. We all know “all excessive intake of food is bad to our health”…………  

Ingredients: serves 3-4 persons 

  • 6 pcs pork chop
  • 4 cloves crushed garlic
  • 1/4 cup soy sauce
  • dash of salt
  • 1/4 tsp ground pepper
  • 1 tbsp lemon or calamansi juice
  • oil for frying

Dipping sauce:

  • you can dip with ketsup, vinegar with garlic and chillies or mang tomas sauce

Procedures:

  • In a container with cover, pour all ingredients and rub pork evenly. marinate for a minimum of 2 hours
  • In a frying pan, place a little amount of oil approx 1/4 cup and seared pork chop. cook until ready. pour in remaining marinate allowing it to sizzle. you can top with sliced onions upon serving
  • Enjoy! best paired with your favorite vegetables

 

Traditional Roast Pork with vinegar sauce


This is tita wengs recipe…I love it!!! It’s a simple traditional roast pork, flavorful, crispy skin outside and soft meat inside. It’s really dangerous to your health.(hehehehe) But I can’t resist it. Life is short!!! It’s your call, just take a lot of running and exercise to burn all the fats and calories you gain after having this meal. So, Good luck!!! . . . . Did you know that regular pork meal a day is enough to fill your body’s protein requirements for the day. because pork  is a very good source of protein. Pork meats also have vitamins and minerals that are essential to our health. What pork lacks is the very important fiber. This what makes pork meats not heart friendly….I suggest “eat pork moderately”….

Ingredients: good for 4-6 persons

  • 1 slab of pork shoulder approx 1.5-2kilos
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • 3 cloves finely chopped garlic

Dipping sauce: vinegar, chillies, garlic and onions or a simple ketchup

Procedures:

  • in a roasting pan, rub pork with salt, pepper, vinegar, garlic and soy sauce. rub well and set aside for 30 minutes allowing the ingredients to penetrate to pork meat.
  • Roast pork at 180 degrees celsius for 45 minutes or until skin is crispy. turn every 10 minutes.
  • You can save the drippings for gravy or simple serve the pork with above dipping sauce
  • enjoy!!!

Pork Steak Tagalog


This is one of my favorite dish especially when I go to a “TURO-TURO” or canteen(small cafeteria) in the philippines…It’s a marinated fried pork with canalized onions and served with its remaining marinade mix. A simple dish that you can definitely eat a bunch of rice on it….whew!!!…..Did you know that onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure. In some places, communities that never consumed onions had blood cholesterol levels substantially higher, and blood clotting times shorter, than the communities that ate liberal amounts of garlic and onions….

Ingredients: good for 3-4 persons

  • oil for frying
  • 6-8 pcs of pork chops or 1/2 a kilo
  • 2 big white onions
  • salt & pepper
  • 1/4 cup lemon or calamansi
  • 1/4 cup soy sauce
  • 1/2 cup water
  • 2 tsp sugar

Procedures:

  • in a container, mix soy sauce, salt & pepper, 1 tsp sugar(save 1 tsp for onions) and lemon, mix well then add pork. marinate for a minimum of 30 minutes.
  • in a frying pan, fry pork until medium well. set aside and remove oil from the pan.
  • from the same frying pan, add a little oil and saute onions for 3-4 minutes or until caramelize. add 1 tsp sugar.
  • add in fried pork and its remaining marinade mix. add in water and bring to a boil.
  • serve hot & enjoy!!!

Pork and Beans


Pork and beans…I remember when I was a child, I can almost finish two cans of pork and beans in one meal at a time, but when I grew up and learn how to cook, I start to hate canned and instant foods..So now, I cook it similar to my favorite canned pork and beans, I check the ingredients at the label of the can and used it as my own recipe for this dish..It turns out really tasty as it can be….Did you know that kidney beans provide your body with many of the building blocks you need to maintain good health. Kidney beans also have specific benefits for your heart and digestive health. They are a cheap and convenient way to improve your diet and your health.

Ingredients: serves 3-4 persons

  • 2 tbsp olive oil
  • 3 cloves garlic crushed
  • 1 medium onions chopped
  • 150 grams pork meat with fat (liempo) cut in to bite size
  • 1 cup red kidney beans (soak in 2 cups water for 24 hours)
  • 1 cup tomato sauce
  • 1 tsp sage
  • 1 tsp thyme
  • 1 tsp fish sauce
  • salt & pepper
  • Parsley leaves for garnishing

Procedures:

  • In a sauce pan, boil red beans for about 30 minutes or until beans are soft.
  • In a pan, heat oil and saute garlic and onion, add in pork and seasoned with salt & pepper. saute for about 5 minutes
  • combine pork into the saucepan of boiling beans, add in tomato sauce, sage and thyme. adjust your taste by adding fish sauce.
  • you can add water for your desired thickness.
  • Enjoy!!!

Stir-fry Pork in Onions – Cantonese style


I made this recipe out of curiousity…Because evertime we dine at Cantonese-Hongkong Restaurant I always saw this besides our table…Usually they serve it on a sizzling plate, I can tell its really awesome and appetizing….Its just made of simple soy & oyster sauce, lots of onions, sesame oil and finished with lemon juice..That’s it, sometime simple really rocks your world…Did you know that onions have a variety of medicinal effects. Onions are a rich source of flavonoids, substances known to provide protection against cardiovascular disease. Some people(chinese) use onions to treat colds, coughs, and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problems…

Ingredients: (good for sharing)

  • 1 tbsp oil
  • 1 large onions (sliced)
  • 150 gms thinly sliced pork
  • 1 tsp baking soda or 1/4 cup soda water
  • 2tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp lemon juice
  • 1 tsp sesame oil
  • salt & pepper

Procedures:

  • in a mixing bowl, season pork with salt & pepper, add soda or soda water. stand for 15 minutes
  • In a wok, using high heat, place oil and saute pork for 2-3 minutes, add in onions and seasoned with soy & oyster sauce.
  • add in sesame oil and lemon juice and remove from fire.
  • Serve hot with rice or serve on a sizzling plate.
  • Enjoy!!!!!!

Pork Sisig


Pork sisig…I heard a story of this dish some where in pampanga(a province in the Philippines), A Chef (on a small cafeteria) lightly burned a pork chops and she realized that was the last meat she have. Instead of giving a refund, She  takeoff some burned parts of the meat, she chopped the remaining meat and put some onions, chillies and seasoned with soy sauce & salt & pepper..and the customers liked it…Did you know that pork in moderate quantities is helpful in gaining energy. It is 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: serve 4-6 persons

  • 1 tbsp oil
  • 500 gms pork belly (grilled & chopped)
  • 250 gms pork liver (grilled & chopped)
  • 100 gms cooked chicken liver adobo (search adobo recipe on my blog)
  • 2 medium onions chopped
  • 30 gms minced ginger
  • salt & pepper to taste
  • 4-5 pcs chopped chillies
  • 1 tbsp soy sauce
  • 1/4 cup mayonnaise
  • 1 egg per sizzling plate or per serving

Procedures:

  • In a pan, heat oil & saute onions, ginger then add in chopped & grilled pork, pork liver & adobong chicken liver. seasoned with soy sauce, salt & pepper. chillies are optional. and serve hot in aplate 
  • your serving options – Heat a sizzling plate the add pork sisig, crack an egg and add mayonnaise
  • Serve with lemon.
  • Enjoy!!

I also made this as a gift for my friends(mon & sol)…..

Pan Fried Pork with Black Pepper Sauce (Banquet Style)


 Usually, some customers have a budget, most caterers work on it and never decline them. This recipe is ideal for banquet / catering…wondering why?.. because we fried the meat flour coated and makes it double the quantity without sacrificing the taste…You can also try this black pepper sauce on chicken, beef & fish…Did you know that black pepper has long been recognized as a carminitive, (a substance that helps prevent the formation of intestinal gas), a property likely due to its beneficial effect of stimulating hydrochloric acid production. In addition, black pepper has diaphoretic (promotes sweating), and diuretic (promotes urination) properties.

 Ingredients (good for 3-4 persons)

  • 2 tbsp butter
  • 2 cloves garlic
  • 1 medium onions
  • 1 medium green capsicum
  • 1 tbsp cooking brandy
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • Black ground peppers
  • Salt to taste
  • 2 tbsp cornstarch dissolve in 1 cup water
  • 1 cup water / or stock (pork)
  • dash of sesame oil
  • thinly slice pork meat-seasoned with salt & pepper  (flour coated – deep in flour – egg and flour again)
  • Oil for frying

Procedures:

  • In a separate frying pan, deep fry pork slices until golden brown, set aside
  • In a sauce pan, heat butter and saute garlic & onions, add in capsicum, brandy, soy & oyster sauce and salt & pepper.. add-in water and thickened with cornstarch mixtures.
  • Tossed with fried pork then serve hot
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