Lechon Kawali Recipe

Lechon Kawali RecipeIngredients 2 lbs pork belly 2 tbsp salt 2 tbsp whole pepper corn 5 pcs dried bay leaves 3 cups cooking Oil 34 ounces Water

Cooking Procedure1. Place the water on a big cooking pot and bring to a boil2. Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for

30 minutes or until meat is tender3. Remove the meat from the pot and let it cool down for a few minutes4. Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections5. We now need to deep fry the meat. On a dry cooking pot place the cooking oil and

heat it up6. When the oil is hot enough, put the meat in the cooking pot and let it cook until the

immersed side is brown and the meat’s texture is crispy7. Flip the meat to cook the opposite side8. Remove the meat from the pan, let it cool down a little then slice according to

desired portions9. Serve hot. Share and Enjoy!

Pork Asado

Ingredients:1 1/2 lbs pork1  teaspoon five spice powder1/2 cup soy sauce1/3 cup brown sugar1 teaspoon garlic, minced2 tablespoons cooking rice wine1/4 teaspoon salt1 to 2 cups water

Cooking procedure:1. Combine soy sauce, five spice powder, garlic, cooking rice wine, and salt then mix well.2. Marinade the pork in the combined mixture for at least 1 hour.3. Heat a cooking pot then put-in the pork along with the marinade and water then let boil.4. Add brown sugar and stir to distribute evenly.5. Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side.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 then serve.9. Share and enjoy!

Pork Afritada RecipeIngredients 2 lbs pork, chopped 1 big potato, cut into wedges 1 big carrot, cut into wedges 3 pieces dried bay leaves 2 cups tomato sauce 1 tsp ground black pepper 1 ½ cups beef or pork broth 1 cup bell pepper, diced 1 tsp garlic, minced 1 cup onion, chopped 2 tbsp cooking oil salt to taste

Cooking Procedure1. Heat the cooking oil in a pan and sauté the garlic and onions2. Add the pork and sauté until the outer parts are cooked (approximately 5 minutes)3. Add the bay leaves and tomato sauce then simmer for 5 minutes4. Add the ground black pepper then pour-in the broth and simmer for 30 to 40 minutes

(or until the meat is tender)5. Put-in the potato and carrots then simmer for 5 to 7 minutes6. Add the bell pepper and simmer for 3 another minutes7. Add salt to taste8. Serve hot. Share and enjoy!

Dinuguan RecipeIngredients 1 lb pork loin, cut into cubes 1 cup vinegar 2 pcs long green pepper 1 1/2 tbsp brown sugar 1 medium sized onion, chopped finely 1 tbsp garlic, minced 1 tbsp cooking oil 1 cup water 10 oz pork blood

Cooking Procedure1. Sauté the garlic and onion in a pan2. Add the pork and sauté for about 5 mins3. If you like it to be more tasty, you may add 1 pork or beef cube followed by a cup or

two of water.4. Simmer until the water is almost gone to tenderize the meat5. Add the pork blood and mix well. Let this simmer for 10 minutes6. Add the vinegar. Simmer for 15 minutes.7. Put the brown sugar in followed by the long green pepper and simmer for 2 minutes8. Serve hot9. Enjoy your meal!

Igado RecipeIngredients 2 lbs. pork tenderloin, sliced into 2 inch strips 1/2 lb pig’s liver 1/2 lb pig’s kidney 1 1/2 cups green pea 1 medium-sized carrot, cut into strips 1 tablespoon garlic, minced 1 medium-sized onion, diced 1 large red bell pepper, cut into strips 3 pieces dried bay leaves 6 tablespoons soy sauce 5 tablespoons vinegar 1 1/4 cup water 2 tablespoons cooking oil Salt and pepper to taste

Cooking Procedure1. Heat the cooking pot and pour-in the cooking oil.2. When the oil is hot enough, sauté the garlic and onions.3. Add the pork tenderloin and continue cooking until the color of the outer part turns

light brown.4. Pour-in the soy sauce and water then simmer until the pork is tender.5. Add the pig’s kidney, dried bay leaves, salt, and pepper and simmer for 10 minutes.6. Add the pig’s liver and vinegar then simmer for another 10 minutes.7. Put-in the carrots and simmer for 3 minutes.8. Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the

liquid to evaporate to thicken the remaining sauce.9. Transfer to a serving plate then serve.10. Share and Enjoy!

Menudo RecipeIngredients 2 lbs pork 1/2 lb pig’s liver 1 cup carrots, diced 1 cup potatoes, diced 1/2 cup soy sauce 1/2 piece lemon 1 small onion, chopped 3 cloves garlic, minced 1 teaspoon sugar 3/4 cup tomato sauce 1 cup water 4 pieces hotdogs, sliced diagonally 2 tablespoons cooking oil 2 to 3 pieces dried bay leaves salt and pepper to taste

Cooking Procedure1. Combine pork, soysauce, and lemon in a bowl. Marinate for at least 1 hour.2. Heat oil in a pan3. Saute garlic and onion.4. Add the marinated pork. Cook for 5 to 7 minutes.5. Pour in tomato sauce and water and then add the bay leaves.Let boil and simmer for

30 minutes to an hour depending on the toughness of the pork. Note: Add water as necessary.

6. Add-in the liver and hot dogs.Cook for 5 minutes.7. Put-in potatoes, carrots, sugar,salt, and pepper. Stir and cook for 8 to 12 minutes.8. Serve. Share and enjoy!

Lechon Paksiw RecipeIngredients 4 lbs leftover Lechon or Lechon kawali 3 cups Lechon sauce (follow the link for our homemade authentic Lechon sauce

recipe) 2 cups beef stock 6 cloves garlic, crushed 2 large onions, chopped 1 teaspoon whole peppercorn 8 pieces dried bay leaves 1/2 cup soy sauce 3/4 cups vinegar 3/4 cups sugar salt to taste

Cooking Procedure1. Heat a cooking pot and pour-in the beef stock. Bring to a boil.2. Put-in the garlic and onions then cook until the texture becomes soft.3. Add the whole peppercorns, dried bay leaves, and soy sauce.4. Put-in the leftover Lechon and simmer for 30 to 35 minutes.5. Add the vinegar and bring to a boil. Simmer for 10 minutes.6. Add the sugar and Lechon sauce then simmer for another 5 minutes.7. Dash-in some salt to taste then stir.8. Turn off the heat and transfer to a serving plate.9. Serve hot with rice. Share and enjoy!

Embutido RecipeIngredients 2 lbs ground pork 12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise 3 pcs hard boiled eggs, sliced 1/2 cup sweet pickle relish 1/2 cup tomato sauce 2 pcs raw eggs 2 cups cheddar cheese, grated 1 cup red bell pepper, minced 1 cup green bell pepper, minced 1 1/2 cup raisins 1 cup carrots, minced 1 cup onion, minced salt and pepper 2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If

not using any food processor, just tear the bread.)Cooking Procedure

1. Place the ground pork in a large container2. Add the bread crumbs then break the raw eggs and add it in. Mix well3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar

cheese. Mix thouroughly4. Add the raisins, tomato sauce, salt, and pepper then mix well.

5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of

the flat meat mixture.7. Roll the foil to form a cylinder locking the sausage and egg in the middle if the meat

mixture. Once done, lock the edges of the foil.8. Place in a steamer and let cook for 1 hour.9. Place inside the refrigerator until temperature turns cold10. Slice and serve. Share and Enjoy!

Baked Pork Chops with Creamy GravyRecipe Ingredients

4 1″ thick LGCM Bone-In Pork Chops 3/4 cup Milk 1/4 cup water 1 tbsp Butter 1 can Cream of Mushroom Soup Salt and Pepper

Recipe Directions1. Preheat your oven to 350 degrees.2. Lightly sprinkle the pork chops with salt and pepper to your taste.3. Melt the butter in a skillet over medium-high heat. Saute the pork chops in the butter

for about 5 minutes per side.4. In a bowl, combine the milk, water and soup to a make a gravy. Place the sauted

pork chops in a baking dish and pour the gravy mixture over the chops.5. Bake at 350 degrees for 45 minutes.6. Remove from oven, let stand and serve. Suggested sides include rice, broccoli and

grean beans.

Suggested substitutions / additions include: Vegetable oil for butter if looking for a lower fat alternative. Cream of Chicken soup for Cream of Mushroom soup for people who don’t like mushrooms. Sauteeing onions and / or mushrooms to serve over the pork chops. Adding a hint of garlic powder to the salt and pepper pork chop seasoning to kick the flavor

up a bit.

Chicken Curry RecipeIngredients 2 lbs chicken, cut into serving pieces 1 big potato, chopped 1 tbsp garlic, minced 3 stalks celery, cut into 2 inches length 1 medium onion, chopped 1 small red bell pepper, cut into cubes 2 tbsp fish sauce 1 cup coconut milk 2 tbsp curry powder 1 thumb ginger, cut into strips 1 cup water

Cooking Procedure1. Pan-fry the potato and set aside2. Pan-fry the chicken and set aside3. In the pan where the chicken was pan-fried, sauté the garlic, onion and ginger4. Add the pan-fried chicken, fish sauce, and curry powder5. Add water and simmer until the chicken is tender6. Put-in the red bell pepper, celery, and pan fried-potato then simmer for 5 minutes7. Add the coconut milk and mix well. Simmer for 5 minutes

Chicken MarinadeMarinade ingredients:

1/4 cup lime juice

4 cloves garlic, minced and divided

1 pound chicken tenders

Once your chicken is marinated, you can move on to cooking. To make amazing fajitas, try this recipe.

Ingredients:

1 cup sliced red bell peppers

1 cup sliced green bell peppers

1 cup sliced yellow bell peppers

3/4 cup onion slices (about 1 medium onion)

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground red pepper

8 teaspoons reduced-fat sour cream

8 (6-inch) flour tortillas, warmed

Spray a large nonstick skillet with cooking spray. Heat it over medium heat until hot. Add the chicken mixture. Cook and stir five to seven minutes or until browned and no longer pink in center. Remove chicken from the skillet. Drain excess liquid from skillet, if necessary.

Add the bell peppers, onion and remaining garlic to the skillet. Cook and stir about five minutes or until tender. Sprinkle with cumin, salt and ground red pepper. Return chicken to skillet. Cook and stir one to two minutes.

Chicken Marengo

Yield: Serves 6

Ingredients:

1 large onion, finely chopped

olive oil

2 1/2 to 3 1/2 pounds chicken pieces or 1-1/2 pounds boneless chicken breast cut into bite-size

pieces

2 cans (14.5 ounces each) canned Italian plum tomatoes, drained

1 cup chicken stock

1/2 cup dry white wine or dry sherry

3 parsley sprigs

1 tablespoon ground thyme

1 teaspoon salt

1/2 teaspoon ground black pepper

1 bay leaf

2 cloves of crushed garlic

butter

8 ounces sliced mushrooms

juice of 1 lemon

2 tablespoons fresh minced parsley, for garnish

Preparation:

Saute the onions in olive oil till translucent. Add pieces of chicken, saute until brown on all sides. Add

the tomatoes, the chicken stock and wine. Add the parsley sprigs, thyme, salt, pepper, bay leaf, and

garlic. Simmer covered for 1 hour. Melt butter in a saucepan and saute the mushrooms until tender.

Sprinkle with lemon juice. Remove the chicken pieces from pot and arrange them in a dish. Strain the

sauce. Add mushrooms to the sauce and pour over the chicken. Garnish with minced parsley and

bread crumbs. Serve with hot cooked pasta or rice. 

Chicken Lollipop RecipeIngredients 10 pieces chicken wings 1 1/2 cup panko bread crumbs 2 pieces raw eggs 1/4 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon ground black pepper 3 cups cooking oil

Cooking Procedure1. Divide the chicken wing into 3 parts by slicing through the joints. Set aside the

wingtip for other possible uses.2. Shape the wing to look like a lollipop. You should have two parts of the chicken

wing by now: the one with a single bone and the one with two bones. Start by selecting the part with one bone.

3. Separate the meat from the bone by sliding a sharp knife around the tip of the bone where meat is still connected (do not cut through the bone).

4. Place the wing vertically on top of a flat surface while holding the part where the knife passed.

5. Gently push downward while gripping the bone with your thumb and index finger until the meat slides down.

6. Arrange the meat by inverting the inner part until a lollipop shape is formed. Note: Do the same procedure for the part with two bones. However, you need to first detach the smaller bone before commencing.

7. Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes.

8. Crack the eggs and transfer to a bowl then whisk.9. Gradually add-in the all-purpose flour while whisking until a batter is formed.10. Dip the chicken lollipop on the batter then to the Panko breadcrumbs.11. Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until

the color of the outer part turns medium brown (about 8 to 10 minutes).12. Remove the fried chicken lollipop from the cooking pot and transfer to a dish with

paper towel. Let it stand until excess oil is absorbed by the paper towel.13. Serve with your favorite dip. Share and enjoy!

Fried Chicken RecipeIngredients 1/2 chicken (about 1/2 to 3/4 lbs) sliced lengthwise 1 tablespoon soy sauce 1 1/4 tablespoons 5 spice powder 2 teaspoons salt 1/2 teaspoon ground black pepper 6 cups water 4 cups cooking oil

Cooking Procedure1. Combine 5 spice powder, salt, and ground black pepper in a bowl. Mix well and set

aside.2. Pour water in a steamer. Bring to a boil.3. Arrange the chicken in the steamer. Steam for 40 to 45 minutes.4. Remove the chicken from the steamer and place in a plate with sliced part facing

down. Let the chicken cool down.5. Rub the soy sauce all over the chicken.6. Run the 5 spice powder mixture all over the chicken. Let the chicken dry in open air

for 6 hours.7. Heat the cooking oil in a deep cooking pot or deep fryer. Deep fry the chicken in

350F for 10 to 12 minutes.8. Transfer to a serving plate. Serve with Yang Chow fried rice.9. Share and enjoy!

Recipe: Chicken AsadoIngredients 2 lbs chicken, cut into serving pieces 1/4 cup lemon juice 2 tablespoons soy sauce 1/4 cup butter 1 1/2 cup of tomato sauce 1 large onion, diced 2 pieces dried bay leaves 2 large potatoes, quartered 2 teaspoon salt 1/2 teaspoon ground black pepper 3/4 cup cooking oil

Cooking Procedure1. Rub the chicken with salt and pepper and let stand for at least 30 minutes.2. Heat a frying pan then pour-in the cooking oil and Pan Fry the chicken. Set aside.3. Heat a cooking pot or wok then put-in the butter.4. When the butter is hot enough, add the onions and sauté until the texture becomes

soft.5. Add-in the bay leaves and cook for a minute.6. Pour-in the tomato sauce and bring to a boil.7. Add the soy sauce and lemon juice then stir to ensure that the mixture is properly

distributed and simmer for 5 to 7 minutes.8. Add the pan-fried chicken and simmer for 10 minutes.9. Place the potatoes in and continue to simmer for 7 to 12 minutes.10. Turn off the heat then transfer to a serving plate and serve.11. Share and enjoy!

Grilled Chicken Ingredients 4 pieces chicken leg quarters, cleaned 1/2 cup soy sauce 1 piece lemon or 4 pieces calamansi 2 teaspoons salt 1 teaspoon ground black pepper 1/2 cup banana ketchup

Cooking Procedure1. Make the marinade by combining the soy sauce, juice of 1 lemon, banana ketchup,

salt, and ground black pepper in a bowl. Stir to mix.2. Put the chicken leg quarters inside a large freezer bag, and then pour-in the

marinade.3. Shake the bag gently to coat the chicken with marinade then remove the air inside

the bag. Seal the bag then refrigerate overnight.4. Remove the chicken from the bag and transfer the remaining marinade to a bowl.5. Heat-up your grill and start grilling the chicken under medium heat for 12 to 15

minutes per side or until the chicken is completely cooked. Do not forget to baste the chicken with the remaining marinade mixture.Note: Chicken takes a long time to cook. Grilling it in high heat will cause the outer part of the chicken to cook earlier leaving the inside raw.

6. Remove from the grill and transfer to a serving plate.

7. Serve with steamed rice.8. Share and enjoy!

Chicken Pastel RecipeIngredients 2 lbs boneless chicken breast, cubed 2 pieces Chorizo (or Chinese sausage) 2 pieces Beef franks (or Vienna sausage, hotdogs) 1 regular sized carrots, cubed 1 regular sized potato, cubed 2 tbsp flour 1 cup chicken stock 6 to 10 pieces green olives 3 tbsp soy sauce 1 pc lemon (or 5 pieces calamansi) 1 cup white mushroom sliced (or button mushrooms) 1 cup butter 1 tsp salt 1 tsp pepper 3 cups water

Cooking Procedure

1. Marinade the chicken in lemon and soy sauce mixture for a minimum of 10 minutes2. In a pot, place 3 cups of water and bring to a boil3. Add the salt and pepper then put-in the chicken4. Let the chicken cook until liquid completely evaporates. Set aside5. On the same pan, apply heat and place the butter6. Put-in the tenderized chicken and fry until the color turns golden brown7. Add the Chorizo (or Chinese sausage) and beef franks (or Vienna sausage, hotdogs)

and simmer for 5 minutes8. Pour the chicken stock and bring to a boil9. Put-in the carrots, potatoes, mushrooms, and green olives. Mix and simmer for 5

minutes10. Thicken the sauce by adding flour and butter mixture (please see procedures below

on how to make this)11. Put the chicken in an oven-safe container and cover the top with dough (The dough

will eventually be the pie crust after baking.)12. Place in the oven and bake in 400 degrees Fahrenheit for 40 minutes

Chicken Afritada RecipeIngredients 2 lbs chicken, cut into serving pieces 1 large potato, quartered 1 large carrot, sliced 1 large bell pepper, sliced 1 cup green peas 8 ounces tomato sauce 4 cloves garlic, minced 4 pieces hotdogs, sliced 1 medium onion, diced 1 1/4 cups chicken broth or stock 2 pieces dried bay leaves 1 teaspoon granulated white sugar 4 tablespoons cooking oil Salt and ground black pepper to taste

Cooking Procedure1. Pour-in cooking oil in a cooking pot or casserole then apply heat.2. Pan-fry the chicken until the color turns light brown (about 3 minutes per side).3. Remove the chicken from the cooking pot.4. On the same cooking pot, sauté garlic and onions.5. Put-in the sliced hotdogs and pan-fried chicken then cook for a minute.6. Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30 to 40

minutes.7. Add the potato and carrots then simmer for 7 minutes or until the vegetables are soft.

8. Put-in the bell pepper, green peas, salt, sugar, and ground black pepper then cook for 3 minutes more.

9. Turn-off heat then transfer to a serving plate.10. Serve with steamed rice. Share and enjoy!

BAKED CHICKEN BREAST SUPREME 6-12 oz. chicken breasts2 c. sour cream1/4 c. lemon juice4 tsp. Worcestershire sauce4 tsp. celery salt2 tsp. paprika4 cloves garlic, minced4 tsp. saltPepper to taste1 3/4 c. dry bread crumbs1/2 c. each butter & shortening

Make day ahead, serves 10-12. Cut chicken breasts in half. Wipe with damp paper towels. In large bowl combine sour cream with lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic. Add chicken to sour cream mixture, coating each piece well. LEt stand, covered in refrigerator overnight.

Preheat oven to 350 degrees. Remove chicken from sour cream. Roll crumb coating evenly. Arrange in single layer in large shallow pan. Melt butter and shortening, spoon 1/2 over chicken and bake 45 minutes then spoon remaining over. Bake 15 minutes.

Beef Steak RecipeIngredients 1 lb beef sirloin, thinly sliced 1/4 cup soy sauce 1 piece lemon or 3 pieces calamansi 1/2 tsp ground black pepper 3 cloves garlic, crushed 1 large onion, sliced into rings 3 tbsp cooking oil salt to taste

Cooking Procedure

1. Marinade beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour

2. Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Set aside

3. In the same pan where the onions were fried, fry the marinated beef (without the marinade) until color turns brown. Set aside

4. Put-in the garlic then saute for a few minutes5. Pour the marinade and bring to a boil.6. Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add

water as needed.7. Add the stir-fried onions and some salt to taste.8. Serve hot. Share and Enjoy!