Marinated Grilled Pork Belly #FilipinoFoodsPhilippines

Grilled Pork Belly

Marinade that makes your grilled pork belly burst into your taste-bud. Grilling the perfect way with easy to make marinade.

For the marinade:

1 cup coarsely chopped green onions
1 cup coarsely chopped white onions
2 tablespoons minced garlic
3 teaspoons grated ginger
1/3 cup corn oil
6 tablespoons vinegar
1/4 cup soy sauce
1/4 cup packed brown sugar
1 tablespoon dried thyme
2 teaspoons salt
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground pepper
1 kilo pork belly (liempo), cut into 1/2-inch-thick slices

Procedures:

1 Prepare the marinade: Place all ingredients in a blender or food processor and process until smooth. Transfer to a large zip-close bag.

2 Put pork belly slices in the bag and seal. Marinate overnight in the refrigerator.

3 Preheat an indoor grill to medium or heat a grill pan brushed with oil over medium heat. Grill pork a few pieces at a time, about 6 to 8 minutes per side or until pork is thoroughly cooked. Serve with grilled ripe plantain slices, if desired.

4. Serves 4

How To Cook Ilonggo Pork and Beans With Jackfruit #FilipinoFoodsPhilippines

How To Cook Ilonggo Pork and Beans With Jackfruit #FilipinoFoodsPhilippines

Try this dish with your choice of vegetables to mix, but I preferred young jackfruit because of its taste when mixed with pork meat. You can substitute the pork with beef if you like. My secret in cooking this dish was cooking the pork for too long as it released its fats unto the dish. You can put fresh chili for its spiciness.

Ingredients:

• 1 pata (front leg) chopped into 6 pieces (feet or hocks not included) or use pork ribs.
• 3 cups dried red beans (soak for at least 1 hour)
• 1 whole young jackfruit, peeled and cut into bite-sized
• 3 cloves garlic, crushed
• Cooking oil
• Salt and Ground pepper to taste
• Dried bay leaves

Procedures:

1) Boil pork leg pieces with a little salt, pepper, bay leaves for 30 minutes or you can use pressure cooker to save time, but be sure to preserve the soup.

2) Transfer to a large pot and check for the level of water to be added while briskly boiling the meat for another 5 minutes.

3) Add the red beans and simmered until tender.

4) Add the jackfruit and simmered until tender. But be careful not to overcook the jackfruit.

5) Serve hot with white rice and it serves 5 persons.


Tip: You can add water if you find that the mixture is too thick. And season only towards the end of the cooking process as you might find that it is not necessary to add salt and pepper.

All Time Favorite Kare-Kare #FilipinoFoodsPhilippines

Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken, pork, beef, seafood or anything that inspire your appetite.. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat. Filipinos loved this food; during fiesta or everyday cooking and even when they want to dine in the restaurant.

Ingredients:

300 g. of ox tripe
500 g. of ox tail
500 g. of ox leg
1 head of garlic
1 whole onion
2 bay leaves
salt
1/8 c. of annato seeds (or 1 tbsp. of annatto powder)
1/2 head of white cabbage
1 bunch of pechay (pei tsai or bok choy)
1 bunch of sitaw (yard-long beans)
2 eggplant
1 small puso ng saging (heart of banana plant)
1/2 c. of peanut butter
1/4 c. of rice flour
6-8 c. of stock

Procedures:

1. Rinse the ox tripe, tail and leg well. Place in a large casserole and cover with plenty of water. Bring to a boil, removing scum as it rises. Cover and simmer until tender, about 4 to 6 hours. Alternatively, use a pressure cooker or a slow cooker. When the meat is tender, scoop out and transfer to a covered bowl. Set aside and keep hot.

2. Strain stock and measure 6 cups (you may need less but it’s better to be prepared).

3. If using annatto seeds, add them to the stock while still hot. Leave to allow the seeds to expel its beautiful color. Skip this step is using annatto powder.

4. Cut cabbage half into 2 and remove core. Cut off roots and 1/2 inch of stalks of pechay and discard. Cut of roots of sitaw and cut into 2″ lengths. Discard tough outer layers of puso ng saging and cut inner layers into 2″ x 2″ pieces . Cut the eggplants into 2″ x 2″ cubes.

5. Place the rice flour in a skillet and toast over medium-high heat until lightly browned and nutty in aroma. Set aside.

6. Strain the stock and discard the annatto seeds. Bring to the boil (if using annatto powder, add it now) and add vegetables in the following order with a 2-minute interval : sitaw, eggplant, puso ng saging, white cabbage and pechay. Scoop out the vegetables and arrange in the serving bowl alongside the meat.

7.Meanwhile, mix roasted rice flour with 1/2 c. of stock. Mix the peanut butter with another 1/2 c. of stock.

8. Reheat the stock in the pan. Pour in the rice flour mixture, stirring as your pour. Cook until a bit thickened, about three minutes. Stir in the diluted peanut butter. Simmer for about five minutes. Adjust the seasonings, if you like.

9. Pour the sauce over the meat and vegetables. Serve hot with bagoong alamang, if you like.