Polynesian Spareribs

Ingredients
1 kilo pork spareribs, cut into serving pieces
2 tbsp. vinegar
1 tbsp. soy sauce
6 cloves garlic, pounded
salt, pepper, vetsin to taste
1/4 cup flour
oil for frying

SAUCE:
2 cloves garlic, pounded
1 sq. inch ginger, cut into strips
1 onion, sliced
4 pcs. tomatoes, quartered
2 pcs. sweet peppers, cut into squares
1 small carrot sliced
4 pcs. pineapple slice
1/4 cup tomato catsup
1/2 cup sugar
1 cup water
1/4 cup vinegar
2 tbsp. cornstarch
salt, pepper, vetsin to taste

Instructions
Marinate for at least 2 hours. Dredge in flour and fry until golden brown. Arrange in serving dish.

Sauce:
Saute garlic, ginger and onions. Add vinegar, tomato catsup, sugar and rest of vegetables. Dissolve cornstarch in water and add to sauteed mixture and continue stirring until thick. Season to taste. Pour on top of meat in serving dish.

Estudiantina

Ingredients:

1 cup pork meat, cubed
1 cup chicken meat cubed
1/2 cup chicken gizzard, cubed
1/2 chicken liver, cubed
4 slices bread, cubed
1 cup potatoes, cubed
3 cloves garlic, pounded
1 onion, cubed
1 tbsp.soy sauce
1/4 cup water
1/2 cup raisins
salt, pepper, vetsin to taste

Instructions
Fry potatoes in oil. Remove and set aside. Fry bread cubes until golden brown and set aside. Saute garlic and onions. Add meats, soy sauce, seasonings and water. Continue to simmer until meat is tender. Add raisins, bread cubes and potatoes and toss.

Pata Tim

Ingredients:

MARINADE:
1 whole pork leg, front (pata)
3 tbsp. soy sauce
6 cloves garlic, minced
2 stalks green onions, chopped
1/2 cup oil, for frying
1 thin slice ginger

SAUCE:
1/3 cup sugar
1/4 cup vinegar
1/4 cup soy sauce
2 tbsp. rice wine
3 sections star anise
3 cups water

TO ASSEMBLE:
3 tbsp. oil
6 pcs. Chinese pechay leaves, sliced crosswise
3 pcs. dried mushrooms, soaked then sliced
2 tbsp. cornstarch, dissolved in 1/4 cup water

Instructions
Marinade:
Rub 1 whole pata with 3 tbsp. soy sauce, 6 cloves garlic, 2 stalks chopped green onion. Marinate for 30 minutes. Set aside. Heat oil in pan. Add ginger. Fry pork to brown both sides. Place in pressure cooker with enough water and cook for 15 minutes or until tender.

Sauce:
Caramelize sugar until light brown. Add vinegar 1/4 cup soy sauce, rice wine, sanke, and 3 cups water. Pour mixture to pressure cooker. Pressure cook for 30 minutes or until very tender. If not using pressure cooker, simmer for 1 hour or until very tender. Add some more water if necessary. Transfer pata in a serving plate.

To asssemble:
Heat oil in pan. Stir fry sliced pechay, add mushrooms and liquid from pressure cooker. Thicken with cornstarch dissolved in water. Pour on top of Pata.

Walnut Stuffed Cabbage Rolls

Ingredients
1/2 kilo ground pork
1/2 tsp. dried thyme
1/2 tsp. celery salt
salt, pepper, vetsin to taste
1 small can liver paste
2 tbsp. bread crumbs
1 egg
2 tbsp. chopped walnuts
2 tbsp. oil
2 cups water
12 pcs. cabbage leaves
1 cup evaporated milk
1 tbsp. vinegar
2 tbsp. tomato paste


Instructions:

Mix first ingredients in bowl. Blanch cabbage leaves until wilted. Put 2-3 tbsp. meat mixture on each cabbage leaf and roll and secure with toothpick. Heat oil in frying pan and saute rolls until light brown. Add enough water to cover rolls and simmer for 15 minutes to 20 minutes. Add milk, vinegar and tomato paste and continue to simmer for anonther 5 minutes. Serve hot

PORK CHOP STEAK

Ingredients:

1 kilo pork chops
1 can (234g) DEL MONTE Fresh Cut Sliced Pineapple, drained (reserve syrup) and each cut into 2
2 medium white onion, cut into rings
1 medium red and green bell peppers, cut into rings

MARINADE

1/4 cup pineapple syrup
3 Tbsp soy sauce
1/2 tsp iodized fine salt (3/4 Tbsp.iodized rock salt)
1/4 tsp pepper

Instructions:

1 MARINATE pork chops for 1 hour. Drain and reserve marinade. Meanwhile, stir-fry onions and bell peppers in oil. Set aside.


2 BROWN both sides of pork chops in oil. Combine with remaining marinade and 1/4 cup water. Simmer over low heat for 20 minutes. Add DEL MONTE Fresh Cut Sliced Pineapple, onions and bell peppers. Simmer for another 5 minutes.

Adobong Gulay at Karne

Ingredients:

4 cloves garlic, crushed
1 pc medium onion, sliced
150 g pork pigue, cut into strips
1 pc pork bouillon cube
2-1/2 tbsp tausi
6 pc peppercorn, crushed
1 bunch (200 g) sitaw, cut 2” long
300 g eggplant, sliced diagonally
1 can (140 g) DEL MONTE Original Style Tomato Sauce
3 tbsp DEL MONTE Red Cane Vinegar
2 bunches (300 g) kangkong, cut 2” long

Instructions:

1 SAUTÉ garlic, onion and pork until pork turns brown. Add bouillon, tausi, 1 tbsp soy sauce, peppercorn, 1 tsp sugar and 1/2 cup water. Cook for 5 minutes.


2 ADD sitaw, DEL MONTE Tomato Sauce, eggplant and DEL MONTE Vinegar. Cook over low heat for 15 minutes. Add kangkong, then simmer until cooked.

Sisig

Ingredients
2 pieces pig's ear
1/4 kilo pork butt (pigue)
water to cover
1 slice pork liver

Traditional Dressing-
1/4 cup vinegar
1/2 cup chopped onions
3 pieces hot chili (siling labuyo) minced
fine salt and pepper mill grind
black pepper to taste

Charito's Dressing
2 tablespoons soy sauce
2 tablespoons calamansi juice
1/2 cup chopped onions
Fine salt and pepper mill grind black pepper to taste

Instructions:

- Wash the pig's ears and pork butt very well. Boil some water in a large stockpot. Add the pork pieces and allow to boil for 5 minutes. Discard the stock. Wash the pork pieces in cold running water. Rinse the stockpot and fill with water 3/4 full. Allow to boil. Add the pork pieces and let boil. Lower the flame and allow to simmer until fork tender.

-Separate the meaty parts of the pork from the ears. Cut the meat into huge chunks. Slice the ear into strips then into small pieces. Traditionally, the pork pieces are broiled over hot charcoal together with the liver. Frying the meaty parts is an alternative that may be more convinient. After frying or broiling the meat, cut into small pieces. Do not fry or broil the ears as they tend to get tough after frying/broiling.

-Boil the pork liver until well done. Cut into small portions.

-When ready to serve, combine the pig's ears, the pork and the liver. Pour the desired dressing over the combined meats. Toss gently to mix.

-As an option, heat some margarine in a frying pan. Add the minced pork and the liver. Saute until glossy. Pour in the dressing. Allow to cook for 3 minutes on high heat, toasting some of the pieces in the process. Serve Hot.

Liempo with Langka

Ingredients:

350 g pork liempo, cut into serving portions
350 g unripe langka, sliced into 1/2 cm thick pieces
1 pc medium onion, sliced
1 cup white kadyos or buto ng sitaw, soaked in water for 20 minutes then drained
1 can (227 g) Tomato Sauce
1 pc siling haba
2 cups kangkong, leaves and tender stalks only

Instructions:

1 COMBINE all ingredients except kangkong in a casserole. Add 5 cups water, 1-1/4 tsp iodized fine salt (or 1-1/4 tbsp iodized rock salt) and 1/4 tsp peppercorn. Simmer until pork is tender.

2 ADD kangkong. Simmer for another 5 minutes or until kangkong is cooked.

Picadillo de Mais

Ingredients:

4 cloves garlic, crushed
1 pc medium onion, chopped
400 g ground pork
3-4 ears (600 g) fresh corn, shredded (or 2 cups canned corn kernel)
1 pouch (250 g) DEL MONTE Original Style Tomato Sauce
1 pc medium carrot, cut into cubes
2 pc eggs, lightly beaten
1 cup malunggay leaves

Instructions:

1 SAUTÉ garlic, onion and pork until light brown. Add corn, DEL MONTE Original Style Tomato Sauce, 5 cups water, soy sauce, salt and pepper to taste. Simmer for 30 minutes.


2 ADD carrots and continue simmering until corn is tender. Stir in beaten eggs and malunggay leaves. Simmer for 2 minutes.

Pork Asado / Char Siew

Ingredients:

1 kilo Pork shoulder with some fat
2 tbsp. dark soy sauce
2 tbsp. Catsup
2 tbsp. Dry sherry
1 clove Garlic, minced
1 1/2 tsp. Salt
1 tps. Five-spice powder
1/4 cup Brown sugar
Drops of red food color (allure red)


Instructions:

1. Cut pork lengthwise into ling pieces, 2 1/2" thick
2. In a medium bowl, combine soy sauce, hoisin sauce, catsup, sherry, garlic, salt, five-spice powder and brown sugar. Mix to blend well. Add pork and turn meat to coat well. Cover and refrigerate for 6 hours.
3. Pre-heat oven to 350F. Place pork strips in a rack in a shallow roasting pan. Roast until pork is cooked thoroughly and tender about 45 minutes- 1 hour. Turning often and basting every 15 minutes with marinade.
4. For a traditional charred look, brown pork briefly under pre-heated broiler.

Siomai

Ingredients:

1 kg ground pork
1 teaspoon salt
1/3 cup chopped water chestnuts or turnips (singkamas)
50 pcs. large or 100 pcs. small wanton or siomai wrapper
1/3 cup chopped carrots
soy sauce
2 medium or 1 large minced onion
calamansi
bunch of spring onions or leeks
sesame oil
1 egg
chilli paste (optional)
5 tablespoons sesame oil
1 teaspoon freshly ground pepper

Instructions:

Mix all the ingredients for the filling in a bowl.

Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.

Meanwhile, boil water and brush steamer with oil.

When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.

Serve with soy sauce, calamansi and sesame oil. Chili paste is optional.

Sinigang na Baboy / Pork Sinigang

Ingredients:

3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water

Instructions:

Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.

Add the horse radish, simmer for 10 minutes then add the string beans and kangkong. Let boil for 2 minutes.
Serve piping hot.

Humba (Pork with Black Bean Sauce)

Ingredients:

2-1/2 lb pork hocks cut into 2" pieces
2 cloves garlic, minced
1/2 cup vinegar
3 tbsp brown sugar
1/4 cup soy sauce
1/4 tsp oregano
1 small bay leaf
2 tbsp salted black beans
1/4 tsp pepper or 1 tsp. peppercorns
1 cup water
1/2 cup peanuts

Instructions:

1. Combine all ingredients in a big pot, bring to a boil, lower heat and simmer for 1-1/2 hours or until pork hocks are tender.
2. Remove bay leaf and peppercorns (if used) and serve hot.

Igado

Ingredients:

1/4 pound each pork tenderloin, liver, heart and kidney
2 tablespoons green peas
salt to taste
1/2 cup iloco vinegar
1/2 cup soy sauce
1/4 cup bell pepper
1 tablespoon garlic

Instructions:

Soak pork liver in vinegar. Saute garlic and pork tenderloin in cooking oil until golden brown. Add pork heart, pork kidney and soaked pork liver. Add soy sauce. Simmer until all meats are tender and sauce is thick enough. Add green peas and bell pepper

Hamon

Ingredients:

leg of pork (approx. 4-5 lbs)
Curing solution (brown sugar, cup rock salt, saltpeter(salitre))

Instructions:

Wash thoroughly to remove blood.
Make 2-3 slices in the thick portion of meat and hang to drip.
Prepare curing solution (for every kilo of meat): 1/3 cup brown sugar 1 cup rock salt 1/2 tsp saltpeter (salitre)
Mix ingredients thoroughly and divide into 3 parts.
Rub one part of the mixture on the meat and place in a curing vessel. (Use nonmetal container).
Leave for 2 days in a cool place or refrigerator. On the 3rd day, resalt with the other 1/3 curing mixture, turn and leave for another 2 days. On the 5th day, turn meat and resalt again with the other third mixture. Let stand for another 2 days.
On the 7th day, wash meat and soak until no more salt is on the meat.
Let meat drip for 30 minutes.
If you want to smoke, this is the stage to smoke it, if not, then it is ready to be cooked.
To smoke: Rub cured meat with ground pepper and pieces of bay leaf mixture.
Smoke over an improvised smoking chamber, using live coals over which are place dried guava leaves, corn cobs, rice hulls and sawdust. Do not let fire burn.
After 6-10 hours, the ham is ready to be cooked or stored).
To cook: 1/3 cup sugar powdered black pepper 1/4 cup wine Let simmer until meat is tender.
To glaze: Place brown sugar all over the fatty portion of the ham. Brown in the broiler until sugar melts.
Slice and serve.

Batchoy

INGREDIENTS:

1 tbsp oil
1 clove garlic, minced
1 medium onion, thinly sliced
1/2" ginger root cut into strips
1/2 cup diced cooked pork meat
1/2 cup diced pork liver
1/4 cup diced pork kidney
4 cups stock used for boiling meats
1 tbsp patis
1 tsp salt
1/8 tsp pepper
2 oz. misua or vermicelli or fine rice noodles (about 1 cup)
2 green onions, minced

In a medium saucepan, heat oil, saute garlic, ginger and onions for two minutes. Add pork, liver and kindey, stir fry for 5 minutes.
Add meat stock and bring to a boil. Season with patis, salt, pepper. Lower heat, cover and simmer for 10 minutes.
Add misua, cook 1 minute, remove from heat. Garnish with green onions. Serve hot.

Sweet and Sour Pork

INGREDIENTS:


1 lb Pork shoulder or butt
1/3 cup Distilled white vinegar
2 Potatoes
2 Bell peppers
1 Onion
1 Carrot
1 tbsp Peanut oil
1 cup Water
2 tbsps Soy sauce
1/4 tsp Salt
1 tbsp 1 Tbsp. sugar
2 tbsp All-purpose flour

Chop the pork and vegetables into cubes, Add the oil to a medium saucepan or skillet, the add the meat, water, and onions and simmer for about 20 minutes, or until the meat is very tender and breaks apart easily. Add potatoes, peppers, the carrot, soy sauce, vinegar, salt and sugar. Cover and simmer for another 15 minutes to allow the vegetables time to cook and absorb the flavor. Add flour to the broth to make gravy.

Serves 4.

Grilled Pork

INGREDIENTS

1 kilo pork chop slices

1 head of garlic (minced)

2 pieces hot chili pepper (minced)

1 tablespoon brown sugar

½ cup vinegar

½ cup soy sauce

Pinch of salt & pepper

2 teaspoons calamansi juice

In a bowl, mix all the ingredients together except
for the pork chops.

Marinate the chops for two hours or over night.

Grill until well cooked.

In a saucepan, heat marinade mixture and strain.

Serve chops with the sauce.

Pork Adobo

Ingredients:
2 lbs Pork butt or shoulder
2.1/4 cups Water
1/2 cup Soy sauce
1/2 cup Distilled white vinegar
4 cloves Crushed garlic
1/2 tsp Pepper
1/4 cup Sugar

Dice your pork butt or shoulder into small cubes, mix in other ingredients in a large saucepan and bring to a boil, then lower heat and simmer for 60 minutes, or until pork is tender. Makes 4 servings

Pork Empanadas

Ingredients:
1 1/4 oz Pkg of double crust pastry
3 Cups Finely minced pork
1 tbsp Olive oil
2 tbsp Minced garlic
1/4 Cup Very finely minced onions
1/4 Cup Minced tomatoes
1 Cup Chopped hard-boiled eggs
1 Cup Finely chopped sweet pickles
1 tsp Salt
1 tsp Freshly ground pepper

Flatten the pastry dough and cut into 4-inch squares.

Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 30 minutes, until the pork is completely cooked. Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.

Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.

bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º. Make 14 Servings.