Mga Lutong Bahay

Ingredients:

1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tablespoon of salt
2 tablespoons patis (fish sauce)
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate (MSG)
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling

Cooking Procedures:

1. Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
2. Make four to five inch cuts on the sides of the pata.
3. On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
4. Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
5. After the above process, rub patis on the pata and sprinkle flour liberally.
6. In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce:

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

Ingredients:

1 kg. pork
20 bamboo skewers
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
1/4 cup of calamansi juice or lemon juice
1/2 cup of 7up, sprite or beer (optional)
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar
1/2 cup of banana or tomato catsup

Cooking Procedures:

1. Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide.
2. In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)
3. Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
4. Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
5. String the pork on the skewers.
6. Over live charcoals, barbeque the pork on skewers until each barbeque is cooked – turning every few minutes on each side and basting the leftover marinate on the barbeque.

Ingredients:

1 kilo pork belly ( Sliced )
3 tbps brown sugar
Cloves of 1 head of garlic, crushed
½ cup vinegar
Ground black pepper
½ cup 7-Up or Sprite

Dip:

1 onion, finely diced
1 cup vinegar
½ cup Silverswan soy sauce
Ground Black pepper
1 sliced finger chili (optional)

Cooking Procedures:

1. Combine Sprite or 7-Up, vinegar, garlic, sugar and pepper in a bowl then add the Pork Belly.
2. Marinate 1 to 3 hours in refrigerator.
3. When ready to cook, drain pork and discard marinade. Heat grill to medium and grill pork until thoroughly cooked, about 15 minutes on the first side and another 15 minutes on the second side..
4. To make the Dip, combine the onion, vinegar, soy sauce and pepper in a bowl.
5. Stir to blend. If you want a spicy dip, add the sliced chili.
6. Serve the Inihaw na Baboy (grilled pork) with the dip and cooked white rice.

Ingredients:

¾ cup sugar
1 head garlic, cloves crushed
1 kg boneless pork shoulder, cut into cubes
1 bay leaf
1 carrot, sliced into ½-inch rounds
1 cup vinegar
½ cup Silverswan soy sauce
1 cup water
¼ cup corn oil
2 pieces French bread, cut into 1-inch squares and fried in oil
3 saba (plaintain) bananas, sliced diagonally into 2-inch pieces

Cooking Procedures:

1. Heat oil in a casserole. Fry the garlic until brown. Remove garlic from pan and set aside.
2. Combine sugar, vinegar, soy sauce and water in a mixing bowl. Set aside to allow flavors to blend.
3. Pour in remaining oil and heat. Add pork and brown lightly on all sides. Pour in vinegar mixture. Bring to the boil, then lower heat to simmer. (Do not stir, or the vinegar will have a “raw” taste).
4. Add bay leaf and simmer for about 20 minutes or until pork is almost tender.
5. Add the carrot and, 5 minutes later, the bananas. When bananas and carrot are almost tender, about 5 minutes more, stir in pan de sal.
6. Continue simmering until pork is fully cooked and bananas and carrot are completely tender, about 5 minutes. Garnish with French bread squares.
7. Serve Hot with rice.

Ingredients:

1 kilo ground pork, 10% fat
1/4 cup packed brown sugar
1 tablespoon rock salt (or 1 1/2 teaspoon fine salt)
1 tablespoon worcestershire sauce
3 tablespoons soy sauce
1 tablespoon garlic, chopped
1/2 teaspoon black peper, ground.

Cooking Procedures:

1. Blend all the above ingredients.
2. Roll a small amount of the pork mixture in a 4 1/2 inches x 3 inches wax paper
3. Store in the freezer for 3 hours or until ready to cook.
4. When ready to cook, heat oil in a wok or frying-pan.
5. Unwrap the sausages and fry in batches in hot oil until fully cooked.
6. Drain on paper towels.
7. Garnish with spring onion, if desired, and served with rice and tomatoes or Garlic-Vinegar Dip.
8. These sausages can also be frozen until needed.

Ingredients:

2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick
2 tablespoons of anise wine
2 tablespoon of annatto water
2 tablespoon of salt cooking oil
4 tablespoon of sugar
1/8 teaspoon of salitre ( saltpeter )

Cooking Procedures:

1. Combine all the ingredients in a shallow pan except for the pork.
2. Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
3. Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
4. To cook, just put a little water in a skillet and add the pork and fry it until done.

Ingredients:

1/2 kg pork pigue or kasim, cubed
1/4 kg pork liver, cubed
2 tbsp MAGGI Savor Calamansi
1 8g MAGGI MAGIC SARAP
2 tbsp oil
1 tbsp crushed garlic
1/4 cup chopped onion
1 cup tomato sauce
1/2 cup water
1/2 cup sliced Chinese chorizo

Cooking Procedures:

1. Marinate pork and liver in MAGGI Savor and MAGGI MAGIC SARAP for at least 30 minutes.
2. Heat oil and saute garlic and onions until limp.
3. Add in tomato sauce and cook for 1 minute.
4. Stir in pork and liver and cook for 10 minutes or until tender.
5. Stir in water, chinese chorizo and raisins, simmer for another 10 minutes or until sauce has thickened.

Ingredients:

1 ½ liters rice washing or water
2 medium tomatoes, sliced
1 medium onion, sliced
½ kg pork liempo, sliced
½ kg pork ribs, cut into serving pieces
1 medium radish, sliced
1 sachet 20g MAGGI Sinigang sa Sampaloc Mix
2 cups sliced mustasa leaves
2 pieces siling panigang (finger chilies)
patis (fish sauce), to taste

Cooking Procedures:

1. Boil rice washing with tomatoes, onions, pork liempo and pork ribs.
2. Simmer over low heat for 40-45 minutes or until pork meat begin to disintegrate from the bones.
3. Add radish and cook for 5 minutes. Stir-in MAGGI Sinigang sa Sampaloc Mix.
4. Bring to a boil.
5. Add mustasa leaves and siling panigang.
6. Season with patis to taste.

Ingredients:

500g. pork, thinly sliced (kasim or pigue)
150g. liver, thinly sliced
1/4 k. heart and kidney, slice thinly, if available
1 tbsp. vinegar
¼ cup soy sauce
¼ cup crushed garlic
2 tbsp. cooking oil
2 tbsp. chopped garlic
1 large onion, chopped
1 tomato, chopped
1 medium red bell pepper, cubed
1 medium green bell pepper, cubed
½ cup green peas
2 8g. MAGGI MAGIC SARAP
1½ tsp. peppercorns

Cooking Procedures:

1. Marinate pork, heart, kidney and liver slices in combined vinegar, soy sauce and garlic for at least 30 minutes.
2. Heat oil and sauté chopped garlic, onion and tomatoes until wilted.
3. Stir in marinated meat and bring to a boil without stirring.
4. Lower the heat and continue simmering until pork is tender or about 20 minutes.
5. Add bell peppers and green peas.
6. Season with MAGGI MAGIC SARAP and peppercorns. Serve hot.

Ingredients:

4 pounds total - Pig's Ears, Cheeks and Snout, washed
1 cup Chicken liver
4 medium onions, chopped
1 quart water
1/3 cup lemon juice
3 tablespoons salt
1 teaspoon pepper
1 teaspoon chili pepper flakes(optional)
6 Siling Labuyo or Thai Chili
cooking oil for frying

Cooking Procedure:

1. Put the pig's ears, cheeks and snout, half the onion and 1 1/2 tablespoon salt in a pot with water and let it simmer for 25 minutes. Add the chicken liver and cook for another 5-10 minutes or until the meat is tender. Drain and set aside the liver.
2. Deep fry the meat for about 8 - 10 minutes just to brown it, do not overcook.
3. Chop the meat and liver into small pieces.
4. Mix in the onions, chili flakes, lemon juice and remaining salt.
5. Serve on a sizzling plate, if available, with Garlic Fried Rice and the Siling Labuyo on the side.


Tips:

•Grill the meat instead of frying if it's easier for you.
•If you don't like the thought of using pig's cheeks and snouts, you can use pork shoulder instead but it's essential that you keep the pig's ears, because you will not find an authentic Sisig recipe without the pig's ears.
•I use chili flakes to control the heat of the dish, then serve the Thai chili on the side.
•If you don't like chicken liver, substitute with any one of the following : canned liver spread or liver pate, boiled pig's brain, or mayonnaise. Add them on Step #3 just like you would with the chicken liver.

Ingredients:

1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
1/2 lb beef or pork tongue
1/2 lb beef or pork heart
1/2 lb liver (pork, beef or chicken)
2 cups water (for boiling)
1 cup pineapple juice (for boiling)
1 tsp whole black peppers (for boiling)

Marinade seasonings:

1 cup chopped onions
3-4 finger hot peppers (siling labuyo) (seeded and chopped)
1/4 cup vinegar
1/4 cup calamansi juice (lemon juice)
1/4 cup pineapple juice
1 tbsp minced fresh ginger
1 clove garlic, minced
1 tsp whole black pepper (crushed)
1 pc bay leaf (crushed)
Salt to taste

Cooking Procedure:

1. Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
2. Drain and cool to room temperature.
3. Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.
4. Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
5. Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
6. Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
7. Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

Ingredients:

2 pounds pork rind, cut into 1-inch squares
3 cups water
1 tablespoon salt
1 cup vegetable or corn oil

Dipping Sauce:

3 tablespoons apple cider vinegar
3 cloves crushed garlic
patis or salt and freshly ground pepper to taste

Cooking Procedure:

1. Boil cut pork rind in water and salt for 30 minutes.
2. On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours.
3. Set aside and let cool.
4. Deep fry rinds in a skillet in hot oil over high heat until they puff up.

Dipping Sauce:

1. Combine all ingredients and mix well.

Ingredients:

1 kg. pork heart
1 kg. pork lung
1 whole garlic
1 large onion
I red bell pepper
3 siling labuyo (hot pepper) (optional)
1/2 cup vinegar
1 pack amatto (atsuete)
1 tsp. black ground pepper
2 tsp. cooking oil
Salt or patis for taste

Cooking Procedure:

1. Rinse pork heart and lung and boil on low to medium heat for approximately 30 to 45 minutes and until tender (poke the heart with a fork or a knife – if the fork or knife no longer stick inside the meat, the meat is tender)
2. Chop pork heart and lung into cubes

Prepare other ingredients:

- Garlic – minced
- Onion – cubed
- Bell pepper – cubed

3. On a wok or frying pan, heat cooking oil and place garlic until brown, onion and cubed pork heart
4. Add salt or patis to taste
5. Add amatto or atsuete and sautee
6. Pour vinegar and let simmer for 10 to 15 minutes (do not stir)
7. Lower heat to low and let boil until vinegar is cooked (you can tell when vinegar is cooked by tasting the sauce. If it tastes like vinegar is still a bit strong, it’s not 8. ooked yet)
8. Add bell pepper and siling labuyo (hot pepper — optional)

Ingredients:

1/2 kilo pork (cut into chunk cubes)
5 pieces tokwa (bean curd or tofu)
2 heads garlic (minced)
1 cup vinegar
1 cup soy sauce
1 teaspoon salt
1 teaspoon brown sugar
3 small onions (diced)

Cooking Procedure:

1. In a casserole, boil pork in just enough water with salt, lower fire and let simmer until pork is tender.
2. Take the pork out and set aside.
3. Fry tokwa (bean curd) in hot oil until toasted and slice to the same size as the pork.
4. In a saucepot, mix vinegar, soy sauce, salt garlic and onions and heat for just a few minutes.
5. Pour in mixture over pork and tokwa.
6. Serve hot.

Ingredients:

1 kilo pork skin
1/3 cup soy sauce
1/2 cup Vinegar
2 medium onions, chopped
3 medium tomatoes, chopped
4 cups of water
1 teaspoon salt
6 pcs chili (siling labuyo)

Cooking Procedure:

1. In a casserole, put pork skin in water and some salt.
2. Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.
3. Remove pork skin from water.
4. Slice the pork skin into bite sized pieces while still hot.
5. Place in a bowl and add vinegar, chili, soy sauce and chopped, uncooked onions and tomatoes.
6. Serve immediately!

Ingredients:

1 kilo leftover lechon
1/2 cup freshly squeezed calamansi juice
1/2 tablespoon chopped siling labuyo (chili pepper)
1/2 cup oil for frying

Cooking Procedure:

1. Marinate the lechon in a mixture of calamansi juice and siling labuyo for at least 15 minutes.
2. Heat the oil then fry the lechon until crisp and golden brown. Drain on paper towels.
3. Serve with a dipping sauce of vinegar with crushed garlic and siling labuyo.

Ingredients:

2 kilograms pork belly
2 tablespoons finely chopped garlic
1/2 cup vinegar
1 tablespoon cracked black peppercorns
1-1/4 tablespoon soy sauce
2-1/2 tablespoons 7-Up

Cooking Procedure:

1. Marinate pork belly in a mixture of all the above for 24 hours in the refrigerator, well covered, naturally so as not to affect the rest of the stuff in there.
2. Braise in marinade for 15 minutes; skin side down.
3. Hang and dry pork belly for around 15 to 20 minutes.
4. Roast over medium heat on a spit with charcoal; or, place in an oven rotisserie and roast until skin is crisp and crackling.
5. Chop and serve with hot steamed rice and cucumber salad. The dish is usually served with a dipping sauce of vinegar with a bit of crushed garlic and/or hot pepper mixed in.

Ingredients:

1 kilo ground pork
1 1/2 T salt
1 T soy sauce
4 T sugar
1 T anisado wine/mallorca
2 tbslp garlic, diced
1-2 tsp. black/white paper
1/4 tsp. prague powder
1/2 tsp. paprika
2 tsp. vinegar/calamansi juice
1 tsp. accord powder or cornstarch (for skinless)

Cooking Procedure:

1. Place ground pork in a mixing bowl.
2. Add ingredients #2-9 (for skinless chorizo, add ingredients 2-10) and mix well.
3. Cover and refrigerate for 2-3 days for curing.
4. Stuff in casing and tie with thread into 2-3 inches links. For skinless chorizo, measure 1tsp. of the mixture and individually wrap in wax paper.
5. Pack in plastic bag and store in freezer/chiller.

Cooking Procedure:

Native Chorizo - prick with toothpick, place in a pan and add a little amount of water. Cook until water evaporates; fry in its own lard.

Ingredients:

1 kg. pork belly
2 tbp. salt
3 tbsp. sugar
1/4 tsp. prague powder
8 drops smoke flavor

Cooking Procedure:

1. Mix salt, sugar and prague powder, then apply on the trimmed bacon (pork belly).
2. Pack the slabs with the skin side down on an enameled/plastic bowl. Cover.
3. Store in the refrigerator for4-7 days. At the end of the curing period, pull the slabs-out, drain and smoke from 2-3 hours. (optional)
4. Wash briefly and store in the freeze until ready for use.
5. Slice thinly before cooking and fry in its own lard.

Bacon
Bicol Express
Binagoongang Baboy
Bopis
Crispy Pata 
Dinakdakan
Embutido
Igado
Inihaw na Baboy
Inihaw na Liempo
Kapampangan Guiso
Kilawing Laguna
Lechon Kawali
Lechon Paksiw
Leftover Lechon Fries
Longganisa
Menudo
Native Chorizo
Paksiw na Pata
Pork Adobo
Pork Barbecue v1.0
Pork Barbeque v1.1
Pork Chicharon              
Pork Estofado
Pork Kilawin
Pork Liempo and Pork Ribs Sinigang
Pork Tocino
Siomai
Sisig v1.0
Sisig v1.1
Skinless Longganisa
Sweet and Sour Pork
Tokwa’t Baboy