Making Sisig from Pork Liempo #FilipinoFoodsPhilippines

Making Sisig from Pork Liempo #FilipinoFoodsPhilippines

Pork Liempo is used in making this recipe for its crunchiness and taste. Usually, some Filipinos use pig ears in making sisig. Nowadays, much of it is explored. Try making your own sisig out of your new ideas.

Ingredients:

1kilo liempo
1/4kg chicken liver
3-4 medium sized onions
3 cloves garlic
10 pcs kalamansi
baking soda
1/4 cup soy sauce
2 pcs. siling labuyo
2 pcs. eggs
salt to taste and use it when boiling the liempo
pepper to taste and use it when boiling the liempo
cooking oil

Procedures:

1.) Boil the liempo together with lemon or calamansi juice, pepper, salt, crushed garlic and a teaspoon of baking soda - this will make the liempo skin crunchy and radiant-golden-brown in color.

2.) Let it boil for 45-60 minutes in low to medium heat. Drain the liempo and leave in room temperature making sure it gets dry.

3.) After at least 6 hours, deep fry the liempo make sure it’s well covered with oil. Flip it accordingly until you achieve a crispy exterior, do this in high heat to hasten the process. That will help the liempo retain its juices inside and won’t get dry. Cut the liempo into small tidbits and set aside.

4.) Saute half of the onions sliced into strips, crushed garlic in 2 tablespoons cooking oil until onions are translucent and garlic is golden brown. Add chicken liver cut into small strips. Stir frequently and crush the liver as it cooks, add your liempo tidbits and soy sauce. Let it simmer for 5minuntes. Add some salt and pepper to taste.

5.) Heat your hot plate and serve the sisig, Add the remaining onions, sili, and egg (it should be straight from the shell, the heat from the hot plate is enough to cook it). Best with hot sauce, a lot of calamansi and onions.

Tips:

1) Don’t overdo the baking soda, it can make your dish bitter.

2) Make sure your liempo is dry before frying it, you can use paper towels to remove excess water

3) Let the liempo in room temperature at least 6 hours

4) Use scissors when cutting the liempo to tidbits, it’s a lot easier than knife

5) You can use mayonnaise instead of eggs

6) You can saute the chili along with the onions and garlic but you might not be able to control the heat from the chili.

7) Feel free to add/remove/change any of the ingredients above according to your taste. The main goal is to satisfy your craving.

How To Make Spanish Sardines (Milkfish) #FilipinoFoodsPhilippines

Another way to cook milkfish which needs little time but deliciously cooked.

Ingredients :

1 kg milkfish, sliced into 1.5 inch thick pieces
1 pc carrots, sliced
12 pcs pickled cocktail onions
4 pcs bay leaf
freshly ground pepper
3/4 cup olive oil
3/4 cup white wine
1 tbsp fish sauce
1 pc birds eye chillies
salt

Procedure:

1. Generously cover milkfish with salt and set aside for at least one hour.

2. Rinse fish with running tap water.

3. Place the cooking rack at the bottom of the pressure cooker (this prevents fish from sticking at the bottom), then place fish, chilli, bay leaf, carrots and cocktail onions. Pour white wine, fish sauce and olive oil. Make sure you fit everything nicely packed at the bottom and you have enough to cover the fish, otherwise add more white wine.

4. Bring close to boiling point then lower the heat. Close the pressure cooker then cook for 45 minutes..

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.