Pork caldereta

INGREDIENTS

Pork shanks – 1 kg (2.20 lb.)

Potato (diced) – 2 PCs.

Carrots (diced) – 2 PCs.

Yellow bell pepper (diced) – 1/2 PC.

Green peas – 1/3 cup

Liver spread (optional) – 3 tbsp.

Tomato sauce – 350 ml (11.84 fl.oz.)

Oyster sauce – 3 tbsp.

Bouillon cube – 1 PC. (classic flavor)

Onion (large, diced) – 1 PC.

Garlic (flaked) – 3 cloves

Black pepper (ground) – 1/2 tsp.

Water – 500 ml (16.91 fl.oz.)

Extra virgin olive oil – 2 tbsp.

DIRECTIONS

In a pan, heat the oil and add in the garlic.

Sauté for a few seconds and add in the onion.

Cook until onions are soft.

Add the pork.

Stir and cook for 5 minutes or until brown.

Pour in the tomato sauce and beef broth.

Bring to a boil and cover the pan with a lid, simmer for 60 minutes.

Add the liver spread, stir and cook for 3 minutes.

Stir in the carrots and potatoes.

Cover and cook for 8 to 10 minutes.

Add the olives and bell peppers.

Cook covered for 8 minutes.

Season the stew with salt and pepper and mix well.

 Share and enjoy cooking.

Adobo Recipe

There are probably 500 ways to cook adobo but the one that is most familiar to the children is the adobo with vinegar and soy sauce. I call it my classic adobo recipe because I also cook white adobo.

Ingredients:
1 kilo pork shoulder or loin cut in 1/2 inch cubes (variation: use half chicken and half pork)
1/3 cup vinegar
2 Tablespoon soy sauce
1 teaspoon salt
4 cloves crushed garlic
1 small bay leaf
1 tablespoon sugar
1/2 cup water
2 Tablespoon cooking oil

Direction

1. Combine all ingredients except cooking oil and let stand for at least 30 minutes. The longer the marination, the more flavorful.
2. Simmer covered for 1 hour or until meat is tender. Stir occasionally and make sure meat does stick to the pan. Liquid will reduce and thicken. Drain and keep sauce to the side.
3. Heat cooking oil in a pot. Brown the meat on all sides. Transfer to a serving dish.
4. Pour off the remaining oil from the the pot. Add the sauce in number 2 and cook for two more minutes while scraping off some of the meat that adhered to the pot.
5. Pour sauce over meat. Serve hot.

Taste Variation
1. Use all the ingredients except the Soy sauce.
2. Add more garlic, salt and vinegar instead. This is what we call the white adobo.
3. Add 1 more tablespoon of sugar if you desire a sweeter taste.
4. Add more vinegar if you want your adobo to keep longer.
5. Adobo tastes better a day after it is cooked because all the ingredients and flavorings have seeped in.

Inihaw Na Liempo (Grilled Pork Belly)

Ingredients:

Sliced pork belly (however much you want)
2 tbsp of garlic
Ground black pepper to taste
3/4 cup of soy sauce
1/4 cup lemon juice or calamansi juice
Ingredients For the basting sauce

1/2 cup soy sauce
1/4 cup of ketchup
2 to 3 tbsp of cooking oil
Procedure:

Combine all the main ingredients in a container
Marinate it for at least 24 hours
Mix all the ingredients for the basting sauce
Grill the pork bellies while basting it with the sauce from time to time

Sweet and Sour Pork

Ingredients:

1 kilo of pork loin slice them bite size pieces
1 egg
half a cup of flour
some cooking oil for frying
3 cloves of garlic
1 onion
some ginger chopped (you can replace this with ginger powder)
1 red bell pepper cut in cubes
1 green bell pepper cut in cubes
1 can of pineapple chunks (drained) and reserve the juice
2 tablespoons of soy sauce
some salt,
1 tablespoon of catsup
1 teaspoon of sugar
1 tablespoon of vinegar
1 teaspoon of cornstarch
some water

Procedure:

Start by beating the egg, then put the flour in a plate.
Heat your pan with cooking oil.
Put your pork in the beaten egg, add salt and pepper.
One by one dredge the pork in the flour and fry them.
Cook each side for about three minutes or until its golden in color.
Set aside your fried pork.
In another clean casserole, pour some cooking oil and
start sautéeing your ginger, garlic and onion.
add your pork then mix them well.
Toss in the peppers and the pineapple.
Add all your seasonings: sugar, salt, pepper,catsup, vinegar and soysauce.
Put some pineapple juice (about a quarter of a glass) in your pan.
Mix them well.
Cover and let it simmer gently over low fire.
Before turning off the heat, dissolve your cornstarch in a tablespoon of water and add this on to your dish to thicken the sauce.
Turn off the fire and serve hot with rice.

Pork Giniling (Ground Pork with Potato)

Ingredients:

• 2 tbsp of butter, divided
• 1 medium red onion
• 1 tsp minced garlic
• 3 medium chopped potatoes
• 1 lb ground pork
• Tomato sauce or spaghetti sauce to taste.
• Ground pepper to taste
• Salt or fish sauce to taste
• Optional: Green peas

Procedure:

• Melt 1 tbsp of butter on your skillet.
• Cook the chopped potatoes until they are tender and slightly toasted. Set aside.
• Brown the ground pork. Drain and set aside.
• Melt another tbsp of butter.
• Saute the minced garlic, followed by the onion.
• Mix in the ground pork.
• Add some fish sauce or salt, and then the ground pepper according to your taste.
• Put a half cup of water if you want it to have sauce, and let it simmer for 5 minutes.
• Mix in the potatoes.
• Put some tomato sauce according to your taste.
• Put some green peas only if you want to. Again, this is optional.
• Let it simmer for about 5 to 10 minutes. That’s it.

Pork Barbecue Filipino Style

Ingredients:

• 2 pounds of pork
• 2 tbsp chopped garlic
• 3 tbsp chopped onion
• 1/2 cup packed brown sugar (or more if you want it sweeter)
• 1/2 cup soy sauce
• 3/4 cup ketchup
• 3 tbsp hot sauce (or to taste)
• 1/2 cup vinegar
• 1 tsp salt (or to taste)
• 2/3 of a can of Sprite or 7-up
• 2 tbsp of cooking oil
• 2 tbsp of cornstarch

Procedure:

• Mix all the ingredients together.
• Put it in a container and marinate it for at least 24 hours.
• On the next day, simmer the pork together with the marinade for 20 minutes on low heat.  Don’t let it boil.
• Remove the pork from the marinade and add 2 tbsp of cornstarch.  Mix and let simmer for 5 minutes.  This will be your basting sauce.
• Turn the heat off and put back the pork back into the basting sauce.
• Build a fire in the grill.  Make sure you clean it before putting the pork.
• Put the pork and flip it over every 5 minutes while continuously basting it.
• Grill it until its tender or according to your preference.  We like it well done.

CRISPY PORK ADOBO FLAKES with GREEN MANGO STRIPS

Posted by Dennis C. Glorioso

Noon ko pa gustong i-try gawin at lutuin itong entry ko for today. Ang Crispy Pork Adobo Flakes. Marami na rin kasi akong nabasa na magandang review sa dish na ito. Pwede ding chicken ang gamitin pero komo pork ang available sa fridge ko nang maisipan kong gawin ito, yun na lang ang ginamit ko.

Ang maganda sa dish na ito, pwede itong gawing appetizer, pulutan at kahit pang-ulam. Sinamahan ko din ng green mango strips at talaga namang mas lalong sumarap ang adobo flakes na ito. Naghahalo kasi yung alat ng adobo at asim ng mangga. The best para sa akin ito.

CRISPY PORK ADOBO FLAKES with GREEN MANGO STRIPS

Mga Sangkap:

1 kilo whole Pork Kasim or Pigue

1 cup Vinegar

1 cup Soy Sauce

1 head minced Garlic

1 tsp. ground Black pepper

2 pcs. Dried laurel Leaves

1 tsp. Brown Sugar

1 tsp. Cornstarch

1 pc. Green Mango (cut into strips)

Paraan ng pagluluto:

1. Sa isang kaserola ilagay ang lahat ng sangkap maliban sa green mango at cornstarch. Pakuluan hanggang sa lumambot ang karne. Maaaring lagyan pa ng tubig kapag kinulang ito at hindi pa malambot ang karne.

2. Kung malambot na ang karne, hanguin ito at palamigin muna.

3. Gamit ang dalawang tinidor o kahit kamay na lang, himayin (i-flake) ang karneng inadobo into strips.

4. Sa isang non-stick na kawali, i-tusta o i-prito ang adobo flakes ng walang mantika hanggang sa maging crispy. Halu-haluin lang para hindi masunog at maging even ang pagka-crispy ng lahat ng adobo flakes.

5. For the sauce, lagyan ng tinunaw na cornstarch ang pinaglagaan o ang sauce ng adobo at isalang muli sa kalan. Halu-haluin hanggang sa lumapot ang sauce. Tikman at i-adjust ang lasa.

6. To assemble, ilagay ang adobo flakes sa isang lalagyan at ilagay sa ibabaw ang hiniwang mango strips. Ilagay sa isang bowl ang ginawang adobo sauce at ilagay sa tabi ng adobo flakes.

Ihain ito habang bagong luto at mainit-init pa.

Enjoy!!!

OLD FASHIONED PORK BARBEQUE

Posted by Dennis C. Glorioso
Masarap pa rin talaga ang mga luto na simple lang at walang masyadong mga rekado. Kung baga hindi naghahalo-halo yung mga pampalasa at mga flavors at lutang pa rin yung lasa ng pangunahing sangkap.

Kagaya nitong entry ko for today. Ito yung recipe ng pork barbeque na nakagisnan ko nung bata pa ako. Napaka-simple ng mga sangkap at madali lang lutuin.





OLD FASHIONED PORK BARBEQUE

Mga Sangkap:
1 kilo Pork Kasim or Pigue (sliced and cut into bite size pieces)
Barbeque sticks (ibabad sa tubig bago gamitin)
Juice from 10 pcs. Calamansi
12 oz. 7up or Sprite
2 heads Minced Garlic
1 cup Soy Sauce
1 tsp. ground Black Pepper
1 tbsp. Brown Sugar
1 cup Banana Catsup
Salt to taste

Paraan ng pagluluto:
1. I-marinade ang karne ng baboy sa 7Up o Sprite, katas ng calamansi, toyo, bawang, paminta, brown sugar at konting asin. I-marinade ito ng overnight o higit pa.
2. Tuhugin ang minarinade na karne. Unang tuhugin yung taba at saka isunod ang mga laman. Kayo na ang bahala kung gaano karami o kalaki ang gusto ninyong barbeque.
3. Paghaluin ang pinagbabaran ng karne at banana catsup.
4. I-ihaw ang tinuhog na karne hanggang sa maluto. Pahiran ng pinaghalong marinade mix at catsup ang barbeque from time to time.

Ihain na may kasamang sawsawan na toyo na may calamansi at sili.

Enjoy!!!!

Adobong Baboy(Braised Pork)

Adobo is a favorite filipino food. The recipe can be done with pork, chicken, beef or a combination of the three - if you like (but I prefer it cooked separately).
Filipinos loves garlick and tangy flavors of food dishes.
That’s why adobo recipe was created. Just by smelling the aroma of it, you’ll surely feel hungry.
Filipino food like this adobong baboy, is one of my favorite recipe and even foreigners too!

Ingredients: 
1-1/2 lb. pork - cut into serving pieces 3 cloves garlic,
crushed 1/3 cup vinegar 3 tbsp.
soy sauce 1 bay leafsalt to taste 1/4 tsp.
pepper or 1 tsp. peppercorns 1 tbsp.
sugar (optional) 1/2 cup water oil,

for frying Cooking Procedures : 
1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.
2. Place pot over medium heat and bring to a boil.
3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside.
4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.
5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.
6. Remove from heat. Serve hot.