Pork Sisig

7/26/2019 Pork Sisig

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Pork Sisig

Ingredients

1 lb. pig ears

1 lb pork belly

1 large onion, minced

3 tablespoons soy sauce

teaspoon ground black pepper

1 knob ginger, minced

3 tbsp chili flakes

teaspoon garlic powder

1 piece lemon (or 3 to 5 pieces calamansi)

cup butter (or margarine)

lb chicken lier

! cups water

3 tablespoons mayonnaise

1 tsp salt

Instructions


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1. "our the water in a pan and bring to a boil #dd salt and pepper.

$. "ut%in the pig&s ears and pork belly then simmer for ' minutes to 1 hour (or until tender).

3. emoe the boiled ingredients from the pot then drain e*cess water

'. +rill the boiled pig ears and pork belly until done

5. hop the pig ears and pork belly into fine pieces

!. -n a wide pan, melt the butter or margarine. #dd the onions. ook until onions are soft.

. "ut%in the ginger and cook for $ minutes

/. #dd the chicken lier. rush the chicken lier while cooking it in the pan.

0. #dd the chopped pig ears and pork belly. ook for 1 to 1$ minutes

1. "ut%in the soy sauce, garlic powder, and chili. i* well

11. #dd salt and pepper to taste

1$. "ut%in the mayonnaise and mi* with the other ingredients

13. 2ransfer to a sering plate. 2op with chopped green onions and raw egg.

Kare Kare Recipe

Ingredients

3 lbs o*tail (cut in $ inch slices) you an also use tripe or beef slices


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1 small banana flower bud (sliced)

1 bundle of pechay or bok choy

1 bundle of string beans (cut into $ inch slices)

' pcs eggplants (sliced)

1 cup ground peanuts

cup peanut butter

cup shrimp paste

3' unces water (about 1 4iter)

cup annatto seeds (soaked in a cup of water)

cup toasted ground rice

1 tbsp garlic, minced

1 large onion, chopped

salt and pepper

Instructions

1. -n a large pot, bring the water to a boil

$. "ut in the o*tail followed by the onions and simmer for $.5 to 3 hrs or until tender (35 minutes if

using a pressure cooker)

3. nce the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the

annatto seed mi*ture) and simmer for 5 to minutes

'. #dd the toasted ground rice and simmer for 5 minutes

5. n a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and

cook for 5 minutes

!. 2ransfer the cooked egetables to the large pot (where the rest of the ingredients are)

. #dd salt and pepper to taste

/. ere hot with shrimp paste. 6n7oy8


4/13

Pork Sinigang Recipe

Ingredients

$ lbs pork belly (or buto%buto)

1 bunch spinach (or kang%kong)

3 tbsp fish sauce

1 bunch string beans (sitaw), cut in $ inch length

$ pieces medium si9ed tomato, :uartered

3 pieces chili (or banana pepper)

1 tbsp cooking oil

$ liters water

1 large onion, sliced

$ pieces taro (gabi), :uartered

1 pack sinigang mi* (good for $ liters water)

Instructions

1. ;eat the pot and put%in the cooking oil

$. aut< the onion until layers separate


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3. #dd the pork belly and cook until outer part turns light brown

'. "ut%in the fish sauce and mi* with the ingredients

5. "our the water and bring to a boil

!. #dd the taro and tomatoes then simmer for ' minutes or until pork is tender

. "ut%in the sinigang mi* and chili

/. #dd the string beans (and other egetables if there are any) and simmer for 5 to / minutes

0. "ut%in the spinach, turn off the heat, and coer the pot. 4et the spinach cook using the remaining

heat in the pot.

1. ere hot. hare and en7oy8

Filipino Lechon Recipe

Ingredients=

1 whole pig (about $ kilos)


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alt

>lack pepper

oy sauce

5 to 1 bundles lemon grass (tanglad)$ pcs. bananas (saba ariety), peeled then haled or

$ pcs. taro (gabi), peeled

Instructions=

1. lean and prepare the pig by remoing innards, washing and scraping innards, washing and scraping

the body of bristles. inse and allow to drain a bit before stuffing.

$. ub with salt and pepper inside and out.

3. ub soy sauce on the skin of the pig. 2his will make it nicely red when roasted.'. tuff the belly of the lechon with lemon grass along withsaba andgabi. ew to close.

5. kewer the pig and split roast oer lie charcoal or traditionally, in some parts of ebu, under lie fire.

oast until crisp.

!. 4echon is not sered with a sauce. >ut if a dipping sauce is re:uested, inegar with scallions and

pepper may be sered along with it.


7/13

Pork Adobo Recipe

Ingredients

$ lbs pork belly

$ tbsp garlic, minced or crushed

5 pieces dried bay leaes

' tbsp inegar

cup soy sauce

1 tbsp whole pepper corn

1 cup water

salt to taste

Instructions

1. ombine the pork belly, soy sauce, and garlic then marinade for at least 1 hour

$. ;eat the pot and put%in the marinated pork belly then cook for a few minutes

3. #dd water, whole pepper corn, and dried bay leaes then bring to a boil. immer for ' minutesto 1 hour

'. "ut%in the inegar and simmer for 1$ to 15 minutes

5. #dd salt to taste

!. ere hot. hare and en7oy8


8/13

"eking ?uck

-ngredients=

1 large pot 3@' full with water, boiling

1 whole duck, head on

1@' cup sugar

1@' cup salt

1 teaspoon fie%spice powder

1 cup molasses

$ cups oil, hot#dd hecked -tems 2o +rocery 4ist

?irections

oak the whole duck in the large pot of boiling water. emoe it as soon as the skin changes color.

prinkle the inside of the duck with sugar, salt, and fie%spice powder. ub the skin of the duck with

molasses. 2russ the duck with string and hang in an airing place for $ hours, or put the duck in the

refrigerator oernight without any coer. 2his will dry the skin of the duck so that it will be crispy.

"reheat rotisserie oen to 35 degrees and bake for '5 minutes or until the skin is reddish brown.

>efore sering, pour hot oil oer the skin to increase the crispiness. are the skin and meat from the

duck, and sere.


9/13

-ngredients= "rocedure=

Aweetened red beans

Aweetened garban9os ;alf%fill a tall glass with our choice of sweets. Bill with crushed ice. 2op with

Aweetened saba banana milk and sugar.

Aweetened kamote

Aweetened langka

Aweetened kaong

Aooked sago

A"inipig acapuno

ABresh fruits

Arushed ice

A-ce cream

ACbe haleya

A4eche flan

Ailk


10/13

Mango Shake

Ingredients:

$ cup of chopped alphonso mangoes peeled and chopped or any sweet mango

$ cup of chilled milk

few ice cubes

$ tbsp 7aggery powder or sugar as re:uired depending on the sweetness of your mangoes

%/ pistachios chopped for garnish(opional)

few saffron strands (kesar) for garnish(optional)

Instructions

1. ombine all the ingredients into a grinder. +rind until all combines well.

$. -f at any point you think itDs too thick then add little more milk and also sugar.

3.Serve ango ilkshake chilled! garnish "ith #e" pistachio #lakes or sa##ron strands orango cubes$


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Bibingka RecipeIngredients:1 cup rice four1/8 teaspoon salt2 1/2 teaspoon baking powder3 tablespoons butter1 cup granulated sugar1 cup coconut milk1/4 cup res milk1 piece salted duck egg! sliced1/2 cup grated ceese3 pieces raw eggs"re#cut banana lea$ooking "rocedure"reeat o%en to 3&' degrees (areneit)$ombine rice four! baking powder! and salt ten mi* well) +et aside)$ream butter ten graduall, put#in sugar wile wisking)-dd te eggs ten wisk until e%er, ingredient is well incorporated).raduall, add te rice four! salt! and baking powder mi*ture ten continue mi*ing)"our#in coconut milk and res milk ten wisk some more or 1 to 2 minutes)-rrange te pre#cut banana lea on a cake pan or baking pan)"our te mi*ture on te pan)Bake or 1' minutes)Remo%e rom te o%en ten top wit sliced salted egg and grated ceese do notturn te o%en o0)

"ut back in te o%en and bake or 1' to 2 minutes or until te color o te top turnmedium brown)Remo%e rom te o%en and let cool)Brus wit butter and sprinkle some sugar on top) ou can also top tis wit gratedcoconut)+er%e) +are and eno,5


12/13

+umanI6.R7I769+:2 cups wite glutinous rice1 1/2 cans 13)' o coconut milk1/2 cup sugar1 teaspoon saltbanana lea%es or wrapping

;-?7 +@>-6:Rinse te rice until water runs clear ten drain)In a wok or ea%, pot! combine rice! coconut milk! sugar and salt)Bring to a boil) +immer or about 3 minutes in medium eat wile stirring

constantl, ten reduce to lower eat)>i*ture is done wen rice becomes %er, stick, and almost dr,)Aet te temperature cool down beore wrapping)"repare te banana lea%es b, wiping awa, an, wite residues wit a damp clot)Remo%e te spine and trim sie preerence)+coop te rice mi*ture and place it o%er te prepared banana lea%es)+tart rolling to secure te rice mi*ture and old te sides)Repeat until rice mi*ture is nised) +et up te steamer)-rrange te wrapped mi*ture into te steamer) +ingle la,er or on top o eac oter)+team o%er medium eat or about 4' minutes)Remo%e rom steamer) +er%e wit sugar) 7no,5


13/13

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Pork Sisig

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