Stuffed Boneless Crispy Pork Leg #FilipinoFoodsPhilippines

Crunchy skin, followed by a layer of melt-in-your-mouth fatty goodness and some flavorful bringhe (the Kapampangan version of paella)—this dish is as sinful as it sounds. Enjoy each heavenly bite with a sawsawan of soy sauce, onions, and chilies.


Stuffed Boneless Crispy Pork Leg #FilipinoFoodsPhilippines

For the crispy pata

3 liters water
1.5 kilograms pork leg (pata), deboned,
rolled into a log, and tied with cooking twine
2 dried bay leaves
6 whole black peppercorns
2 pieces star anise
2 tablespoons salt, plus 2 teaspoons extra
1 teaspoon garlic powder
1 teaspoon ground black pepper
oil for frying

For bringhe

3 cloves garlic, minced
1 medium sized onion, chopped
1/4 kilo chicken fillet, cubed
2 cups uncooked glutinous rice
4 cups chicken stock
4 cups coconut cream
salt and pepper, to taste
1 teaspoon turmeric powder
1 medium red bell pepper, cut into thin strips
2 tablespoons raisins

Procedures:

1 Make the crispy pata: Bring water to a boil. Add tied pork leg, bay leaves, peppercorns, star anise, and salt. Let simmer for an hour or until the meat becomes tender. Remove pork leg from the pot. Drain and set aside to cool.

2 Rub pork leg with 2 teaspoons salt, garlic powder, and black pepper. Chill in the refrigerator for 20 to 30 minutes.

3 In a deep stockpot, heat cooking oil and deep-fry pork leg until skin is crispy. Set aside to cool. Remove cooking twine.

4 Make the bringhe: In a large nonstick frying pan, sauté garlic until fragrant. Add onions and sauté until translucent. Add chicken and cook until well done.

5 Add rice and continue sautéing until rice is fully coated in oil. Pour in chicken stock and coconut cream. Season with salt, pepper, and turmeric. Allow to simmer over low heat until rice is fully cooked, making sure to stir continuously, around 20 minutes. Stir in red bell peppers and raisins.

6 Let pan sit over low heat without stirring for 2 to 3 minutes or until a golden brown crust has formed at the bottom of the pan. Set aside.

7 Carefully stuff crispy pata with bringhe. With a sharp knife, cut into 1-inch-thick slices. If needed, reheat in a 350°F oven before serving.

Grilled Salmon Filet With Strawberry Salsa #FilipinoFoodsPhilippines

Grilled Salmon Filet With Strawberry Salsa #FilipinoFoodsPhilippines

Ingredients:

For the salsa
1/2 cup red bell pepper, cubed
1/2 cup green bell pepper, cubed
1/4 cup onion chives,chopped
1/8 cup red onion, chopped
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
salt and pepper to taste
fresh strawberries, cubed

For the fish
4 fillets of salmon, skin on
extra virgin olive oil
salt and freshly cracked black pepper

Procedures:

1 Make the salsa: Mix all ingredients and set aside. You can prepare this salsa around an hour ahead but not any longer than that or it will go mushy.

2 Season the fish with all the ingredients and set aside. Make sure the salmon is clean and bone-free for easy eating. Also, the salmon should be cold but not frozen.

3 Heat griddle pan until smoking then place salmon skin-side-up. Cook until the skin is crispy and is no longer sticking to the pan, around 3 minutes.

4 Turn salmon using a fish spatula or any wide spatula and sear the other side for another 3 to 4 minutes. Top with salsa and serve.

Fried Lapu-Lapu Filet With Special Cream #FilipinoFoodsPhilippines

Fried Lapu-Lapu Filet With Special Cream #FilipinoFoodsPhilippines

Ingredients

For the saffron cream sauce
1/8 teaspoon saffron
1/8 teaspoon salt
3/4 cup cream
1/4 cup chicken stock
1 tablespoon white wine

For the fish
2 lapu-lapu fillets
1/2 cup fresh milk
1/2 cup all-purpose flour
salt and pepper to taste
3 tablespoons butter

Procedures:

1 Make the saffron cream: In a mortar and pestle, grind saffron with salt.

2 Simmer all ingredients including saffron. Reduce until slightly thick.

3 Soak lapu-lapu in milk for 20 minutes. Soaking fish in milk removes the fishy smell.

4 Take fish out of the liquid, season with salt and pepper, then dredge in flour.

5 In a nonstick pan, pan-fry fillets in butter.

6 Serve with saffron cream.

Pork Bulgogi #FilipinoFoodsPhilippines

Pork Bulgogi #FilipinoFoodsPhilippines

A new Filipino meal, Korean-inspired rice topping dish.


Ingredients:

1 cup beef, sukiyaki cut
1 to 3 tablespoons yakiniku or bulgogi sauce
2 to 3 teaspoons oil
1 tablespoons chopped spring onions
1/2 teaspoon sesame seeds
cooked rice, to serve

Procedures:

1 Marinate beef in yakiniku or bulgogi sauce for 15 minutes.

2 Heat oil in a nonstick pan. Cook beef to desired doneness, about 4 to 7 minutes.

3 Turn off heat and toss beef with spring onions and sesame seeds.

4 Serve 2 with cooked rice

Note: You can use pork and chicken for this recipe too! This topping is best served with cooked Japanese rice.