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.

Marinated Beef Short Ribs In Coconut Milk #FilipinoFoodsPhilippines

The tender beef short ribs is the main ingredient added with fresh coconut milk to stabilize the flavor.


Ingredients:

1 kilo beef short ribs
salt and pepper, to season
2 tablespoons vegetable oil
6 cloves garlic, smashed
3/4 cup vinegar
1/2 cup soy sauce
1/4 cup water
4 tablespoons liver spread or mashed chicken liver
3 tablespoons brown sugar
4 bay leaves
2 finger chilies
1 teaspoon freshly ground black pepper
1 cup fresh coconut cream

Procedures:

1 Season ribs with a little salt and pepper. In a skillet, heat oil and sear beef on all sides.

2 Add garlic and sauté until fragrant.

3 Add all the other ingredients except for coconut cream. Bring to a boil then reduce to a simmer. Cook until beef is fork tender.

4 Add coconut cream and continue cooking for another 5 minutes. Transfer to a platter and serve hot.

Beef and Fish Doubles #FilipinoFoodsPhilippines

Ingredients:

For the braised beef
500 grams sirloin, cubed
2/3 cup oil
50 grams garlic
50 grams onion
1 cup light soy sauce
1 cup red wine

For the pan-fried fish fillet
300 grams fish fillet
4 teaspoons oil
salt and pepper to taste
120 grams crabmeat
2 tablespoons and 2 teaspoons cream

For the roasted potatoes
150 grams potatoes, quartered
2 sprigs of fresh thyme

For the lemon-butter sauce
6 tablespoons lemon juice
10 grams shallots, chopped
7 tablespoons butter

Procedures:

1 Cook the braised beef: In a pan, mix all the ingredients for the beef and braise (simmer in little liquid) until tender.

2 Cook the pan-fried fish fillet: Pan-fry the fish fillet on oil for 3 minutes on each side.

3 Combine the crabmeat and cream. Once well mixed, top on the fish upon serving.

4 Make the roasted potatoes: Mix the all the ingredients for the lemon butter sauce and pour some on fish fillet.

5 Make the the lemon-butter sauce: Sprinkle fresh thyme over potatoes and roast in the oven until tender, about 15 minutes. Place everything on a plate and serve warm.

6 Serves 2