Archive for category Pork

Bagoong Fried Rice

Here’s What You Need: 

2 tablespoons extra virgin olive oil
2 large garlic clove, minced
1/4 cup onion, chopped
1 small tomato, chopped
1 teastpoon salt
1 cup pork tenderloin, boiled and cut into bite size pieces
3 tablespoons shrimp paste (bagoong)
4 cups day old rice
green mango, cut into thin strips
sliced scallions for garnishing
tomato slices for garnishing

Here’s How: 

In a large pan heat olive oil and saute garlic until it becomes light brown, add onions and season with salt, then add the tomatoes and saute for another 2-3 minutes. Add pork and shrimp paste and stir fry for another minute or two. Add rice and stir well until rice grains are separated and covered with shrimp paste mixture. Cook rice for 5 minutes or until rice are heated through.

Transfer into a serving bowl and garnish with tomatoes, green mango slices and sliced scallions. Serve immediately.

Note: Crispy Lechon Kawali is also a great alternative to boiled pork tenderloin. Just put the lechon kawali on top as a garnish along with mangoes, tomatoes and scallions. Hmmm…hmmm….GOOD!

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Paksiw na Lechon

Here’s What You Need: 

2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 small white onion, chopped
1/2  teaspoon salt
1 big bottle (19.40 0z.) Mang Tomas Lechon Sauce
3 tablespoons vinegar
1-1/2 tablespoons sugar
1/2 cup water
1 tablespoon black peppercorns
1 bay leaf
6 handful chopped lechon

Here’s How: 

In a medium size casserole heat oil and saute garlic until it becomes light brown. Add onions and season with salt and saute onion until becomes translucent. Add Mang Tomas sauce, vinegar, sugar, water, peppercorns and bay leaf. Stirring once and let it boil uncovered. Mix in the lechon and let it simmer for another 10-15 minutes over low heat.  Add more sugar or salt if necessary according to your taste.

Serve with hot steamed white rice.

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Picadillo Soup

Here’s What You Need: 

3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 small white onion, chopped
1 medium tomato, chopped
2 tablespoons fish sauce (patis)
1 cup ground pork
1 cup ground beef
1/2  teaspoon black pepper
1 bay leaf
4 cups water
2 tablespoons oyster sauce
1 large potatoes, peeled and diced
5 bunches bokchoy (pechay) rinsed and roughly chopped

Here’s How: 

In a medium size pot, heat oil and saute garlic until lightly golden brown. Add the onions until it becomes transparent and followed by the tomatoes. Season with fish sauce. Add the ground beef and ground pork. Make sure to break any lumps so the meat will be cooked evenly.

Stir in the oyster sauce the bay leaf and season with black pepper. Cover and simmer for 10 minutes or until meat is cooked through. Add water and let it simmer for 10 minutes.

Add the potatoes season with salt if necessary and let it boil for 5 minutes then drop the bokchoy  and cover. Turn off the heat and let it rest for 5 minutes before serving.

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Ginisang Munggo (Sauteed Mung Beans)

Here’s What You Need: 

1/4 lb. boneless pork with some fat, cut into cubes
2 cloves garlic, minced
1 small white onion, chopped
1 medium tomato, chopped
2 tablespoons fish sauce (patis)
1/4 lb shrimps, shelled, deveined and cut into pieces (optional)
1 pork bouillon cube
1 cup mung beans (munggo)
4 cups water
Ampalaya, thinly sliced
1 package ampalaya leaves or a handful or two of fresh baby spinach
Salt and pepper to taste

Here’s How: 

Place munggo and 4 cups water in a pot. Bring to a boil over medium high heat. Bring down the heat to low and simmer until the munggo are soft and mushy and separating from its skin. Add more water if it dries out. (making sure not to add too much water, munggo should have a thick soup consistency) Turn off the heat and set the munggo aside.

Place pork in a skillet with 1/3 cup water over medium heat. Let it simmer until all the water evaporates and pork fat comes out. Add the oil and fry for 1-2 minutes or until pork becomes light brown. Take the pork pieces out of the skillet and set aside.

Using the same skillet, add garlic saute until light brown , add onions and cook for about 2 minutes. Season with fish sauce (patis). Add tomatoes and the bouillon cube,  cook until it becomes soft. If it does not have enough liquid to cook the tomatoes,  add 1/4 cup of water . Cover and let it  boil for 5 minutes. Add the shrimp and continue to saute until shrimps turned pink.

Add the sauteed pork and shrimp into the boiled munggo. Let it boil, stir in ampalaya and ampalaya leaves or spinach. Season with salt and pepper. Remove from heat, keep covered for at least 5 minutes before serving.

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Laing (Taro Leaves in Spicy Coconut Milk)

Here’s What You Need: 

5 large garlic cloves, finely chopped
3 inch ginger, peeled and smashed
2 cans coconut milk
1 lb. ground pork
2 tablespoons shrimp paste (bagoong)
5 pcs. finger chili peppers, sliced (siling pang sigang)
2 pcs. red chili peppers, chopped (labuyo)
70 grams taro leaves (about 3/4 of 100 gram package)
salt to taste

Here’s How: 

In a casserole combine garlic, ginger, coconut milk ground pork, shrimp paste and chili peppers. Cover, let it boil over medium high heat and stirring once in a while  to make sure the the meat is no longer pink and the liquid is cooked down.

Turn down the heat to low and mix in the taro leaves. Make sure that the leaves are soaked in coconut milk. Put the lid back on and let it simmer for 15 minutes or until the taro leaves are tender and the cream becomes thick. Stirring occasionally to avoid laing from burning.

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