Crispy Pata hours.

An alternative to this is to
thoroughly drain the pork pata and
refrigerate for a few hours.
5. After the above process, rub patis
on the pata and sprinkle flour
liberally.
6. In a deep frying pot, heat cooking
oil and deep fry the pork pata until
golden brown.
Labels: Pork Recipe
Crispy Pata Dip Sauce:
Ingredients:

Mix 3/4 cup of vinegar, 1/4 cup soy

1 Pata (front or hind leg of a pig
sauce, 2 cloves of crushed garlic, 1
including the knuckles)
head of diced onion and 1 hot pepper.
1 bottle of soda (7Up or sprite)
Salt and pepper to taste.
1 tablespoon of salt
2 tablespoons patis (fish sauce)
1/2 tablespoon baking soda
1 tablespoon of monosodium
glutamate (MSG)
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling

Cooking Procedures:

1. Clean the pork pata by removing

all hairs and by scraping the skin with
a knife. Wash thoroughly.
2. Make four to five inch cuts on the
sides of the pata.
3. On a deep stock pot, place the pata
in water with soda and salt. Bring to
a boil and simmer for 20 minutes.
Then add the baking soda and
continue to simmer for another 10
minutes.
4. Remove the pata from the pot and
hang and allow to drip dry for 24
Pork Barbeque v1.1 3. Mix well and keep in the
refrigerator for at least 30 minutes
(turning occasionally).
4. Prepare the bamboo skewers by
removing splinters and soaking in
water to reduce burning during
barbeque.
5. String the pork on the skewers.
6. Over live charcoals, barbeque the
pork on skewers until each barbeque
Labels: Pork Recipe is cooked turning every few minutes
Ingredients: on each side and basting the leftover
marinate on the barbeque.
1 kg. pork
20 bamboo skewers
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
1/4 cup of calamansi juice or lemon
juice
1/2 cup of 7up, sprite or beer
(optional)
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar
1/2 cup of banana or tomato catsup

Cooking Procedures:

1. Cut pork meat into thin and long

slices 1/4 inches thick and less than 2
inches wide.
2. In a mixing bowl, marinate the cut
pork with the soy sauce, minced
garlic, chopped onions, calamansi
juice, ground pepper, sugar, banana
catsup and the soda or beer (this
tenderizes and adds flavour to the
pork barbeque)
Inihaw na Baboy thoroughly cooked, about 15 minutes
on the first side and another 15
minutes on the second side..
4. To make the Dip, combine the
onion, vinegar, soy sauce and pepper
in a bowl.
5. Stir to blend. If you want a spicy
dip, add the sliced chili.
6. Serve the Inihaw na Baboy (grilled
pork) with the dip and cooked white
rice.
Labels: Pork Recipe
Ingredients:

1 kilo pork belly ( Sliced )

3 tbps brown sugar
Cloves of 1 head of garlic, crushed
cup vinegar
Ground black pepper
cup 7-Up or Sprite

Dip:

1 onion, finely diced

1 cup vinegar
cup Silverswan soy sauce
Ground Black pepper
1 sliced finger chili (optional)

Cooking Procedures:

1. Combine Sprite or 7-Up, vinegar,

garlic, sugar and pepper in a bowl
then add the Pork Belly.
2. Marinate 1 to 3 hours in
refrigerator.
3. When ready to cook, drain pork
and discard marinade. Heat grill to
medium and grill pork until
 sides. Pour in vinegar mixture. Bring
Pork Estofado to the boil, then lower heat to simmer.
(Do not stir, or the vinegar will have a
raw taste).
4. Add bay leaf and simmer for about
20 minutes or until pork is almost
tender.
5. Add the carrot and, 5 minutes
later, the bananas. When bananas
and carrot are almost tender, about 5
minutes more, stir in pan de sal.
Labels: Pork Recipe 6. Continue simmering until pork is
Ingredients: fully cooked and bananas and carrot
are completely tender, about 5
cup sugar minutes. Garnish with French bread
1 head garlic, cloves crushed squares.
1 kg boneless pork shoulder, cut into 7. Serve Hot with rice.
cubes
1 bay leaf
1 carrot, sliced into -inch rounds
1 cup vinegar
cup Silverswan soy sauce
1 cup water
cup corn oil
2 pieces French bread, cut into 1-inch
squares and fried in oil
3 saba (plaintain) bananas, sliced
diagonally into 2-inch pieces

Cooking Procedures:

1. Heat oil in a casserole. Fry the garlic

until brown. Remove garlic from pan
and set aside.
2. Combine sugar, vinegar, soy sauce
and water in a mixing bowl. Set aside
to allow flavors to blend.
3. Pour in remaining oil and heat.
Add pork and brown lightly on all
 7. Garnish with spring onion, if
Skinless Longganisa desired, and served with rice and
tomatoes or Garlic-Vinegar Dip.
8. These sausages can also be frozen
until needed.

Labels: Pork Recipe

Ingredients:

1 kilo ground pork, 10% fat

1/4 cup packed brown sugar
1 tablespoon rock salt (or 1 1/2
teaspoon fine salt)
1 tablespoon worcestershire sauce
3 tablespoons soy sauce
1 tablespoon garlic, chopped
1/2 teaspoon black peper, ground.

Cooking Procedures:

1. Blend all the above ingredients.

2. Roll a small amount of the pork
mixture in a 4 1/2 inches x 3 inches
wax paper
3. Store in the freezer for 3 hours or
until ready to cook.
4. When ready to cook, heat oil in a
wok or frying-pan.
5. Unwrap the sausages and fry in
batches in hot oil until fully cooked.
6. Drain on paper towels.
Pork Tocino Kapampangan Guiso

Labels: Pork Recipe

Ingredients:
Labels: Pork Recipe
Ingredients:
2 lbs. of pork/pork chops or red loin
with fat, sliced into 1/4 inch thick
1/2 kg pork pigue or kasim, cubed
2 tablespoons of anise wine
1/4 kg pork liver, cubed
2 tablespoon of annatto water
2 tbsp MAGGI Savor Calamansi
2 tablespoon of salt cooking oil
1 8g MAGGI MAGIC SARAP
4 tablespoon of sugar
2 tbsp oil
1/8 teaspoon of salitre ( saltpeter )
1 tbsp crushed garlic
1/4 cup chopped onion
Cooking Procedures:
1 cup tomato sauce
1/2 cup water
1. Combine all the ingredients in a
1/2 cup sliced Chinese chorizo
shallow pan except for the pork.
2. Sprinkle the mixture onto the pork
Cooking Procedures:
and make sure that it is distributed
evenly.
1. Marinate pork and liver in MAGGI
3. Pile the pork inside a container
Savor and MAGGI MAGIC SARAP for
with a cover and keep refrigerated
at least 30 minutes.
for about 3 days to cure the pork.
2. Heat oil and saute garlic and
4. To cook, just put a little water in a
onions until limp.
skillet and add the pork and fry it
3. Add in tomato sauce and cook for 1
until done.
minute.
4. Stir in pork and liver and cook for
10 minutes or until tender.
5. Stir in water, chinese chorizo and
raisins, simmer for another 10 minutes
or until sauce has thickened.
Pork Liempo and Pork Ribs Sinigang 5. Add mustasa leaves and siling
panigang.
6. Season with patis to taste.

Labels: Pork Recipe

Ingredients:

1 liters rice washing or water

2 medium tomatoes, sliced
1 medium onion, sliced
kg pork liempo, sliced
kg pork ribs, cut into serving pieces
1 medium radish, sliced
1 sachet 20g MAGGI Sinigang sa
Sampaloc Mix
2 cups sliced mustasa leaves
2 pieces siling panigang (finger
chilies)
patis (fish sauce), to taste

Cooking Procedures:

1. Boil rice washing with tomatoes,

onions, pork liempo and pork ribs.
2. Simmer over low heat for 40-45
minutes or until pork meat begin to
disintegrate from the bones.
3. Add radish and cook for 5 minutes.
Stir-in MAGGI Sinigang sa Sampaloc
Mix.
4. Bring to a boil.
Igado sauce and garlic for at least 30
minutes.
2. Heat oil and saut chopped garlic,
onion and tomatoes until wilted.
3. Stir in marinated meat and bring to
a boil without stirring.
4. Lower the heat and continue
simmering until pork is tender or
about 20 minutes.
5. Add bell peppers and green peas.
6. Season with MAGGI MAGIC SARAP
and peppercorns. Serve hot.

Labels: Pork Recipe

Ingredients:

500g. pork, thinly sliced (kasim or

pigue)
150g. liver, thinly sliced
1/4 k. heart and kidney, slice thinly, if
available
1 tbsp. vinegar
cup soy sauce
cup crushed garlic
2 tbsp. cooking oil
2 tbsp. chopped garlic
1 large onion, chopped
1 tomato, chopped
1 medium red bell pepper, cubed
1 medium green bell pepper, cubed
cup green peas
2 8g. MAGGI MAGIC SARAP
1 tsp. peppercorns

Cooking Procedures:

1. Marinate pork, heart, kidney and

liver slices in combined vinegar, soy
Sisig v1.0
Labels: Pork Recipe
Ingredients:
4 pounds total - Pig's Ears, Cheeks
and Snout, washed
1 cup Chicken liver
4 medium onions, chopped
1 quart water
1/3 cup lemon juice
3 tablespoons salt
1 teaspoon pepper
1 teaspoon chili pepper
flakes(optional)
6 Siling Labuyo or Thai Chili
cooking oil for frying
Cooking Procedure:
1. Put the pig's ears, cheeks and snout,
half the onion and 1 1/2 tablespoon
salt in a pot with water and let it
simmer for 25 minutes. Add the
chicken liver and cook for another 5-
10 minutes or until the meat is tender.
Drain and set aside the liver.
2. Deep fry the meat for about 8 - 10
minutes just to brown it, do not
overcook.
3. Chop the meat and liver into small
pieces.
4. Mix in the onions, chili flakes,
lemon juice and remaining salt.
5. Serve on a sizzling plate, if
available, with Garlic Fried Rice and
the Siling Labuyo on the side.
Tips:
Grill the meat instead of frying if it's
easier for you.
If you don't like the thought of using
pig's cheeks and snouts, you can use
pork shoulder instead but it's essential
that you keep the pig's ears, because
you will not find an authentic Sisig
recipe without the pig's ears.
I use chili flakes to control the heat
of the dish, then serve the Thai chili
on the side.
If you don't like chicken liver,
substitute with any one of the
following : canned liver spread or liver
pate, boiled pig's brain, or
mayonnaise. Add them on Step #3
just like you would with the chicken
liver.
Pork Chicharon
Dipping Sauce:

1. Combine all ingredients and mix

well.

Labels: Pork Recipe

Ingredients:

2 pounds pork rind, cut into 1-inch

squares
3 cups water
1 tablespoon salt
1 cup vegetable or corn oil

Dipping Sauce:

3 tablespoons apple cider vinegar

3 cloves crushed garlic
patis or salt and freshly ground
pepper to taste

Cooking Procedure:

1. Boil cut pork rind in water and salt

for 30 minutes.
2. On an oven pan, spread the cooked
pork rind and bake at 300 F for 3
hours.
3. Set aside and let cool.
4. Deep fry rinds in a skillet in hot oil
over high heat until they puff up.
Bopis 2. Chop pork heart and lung into
cubes

Prepare other ingredients:

- Garlic minced
- Onion cubed
- Bell pepper cubed

3. On a wok or frying pan, heat

cooking oil and place garlic until
brown, onion and cubed pork heart
4. Add salt or patis to taste
5. Add amatto or atsuete and sautee
Labels: Pork Recipe 6. Pour vinegar and let simmer for 10
Ingredients: to 15 minutes (do not stir)
7. Lower heat to low and let boil until
1 kg. pork heart vinegar is cooked (you can tell when
1 kg. pork lung vinegar is cooked by tasting the
1 whole garlic sauce. If it tastes like vinegar is still a
1 large onion bit strong, its not 8. ooked yet)
I red bell pepper 8. Add bell pepper and siling labuyo
3 siling labuyo (hot pepper) (hot pepper optional)
(optional)
1/2 cup vinegar
1 pack amatto (atsuete)
1 tsp. black ground pepper
2 tsp. cooking oil
Salt or patis for taste

Cooking Procedure:

1. Rinse pork heart and lung and boil

on low to medium heat for
approximately 30 to 45 minutes and
until tender (poke the heart with a
fork or a knife if the fork or knife
no longer stick inside the meat, the
meat is tender)
Tokwat Baboy 4. In a saucepot, mix vinegar, soy
sauce, salt garlic and onions and heat
for just a few minutes.
5. Pour in mixture over pork and
tokwa.
6. Serve hot.

Labels: Pork Recipe

Ingredients:

1/2 kilo pork (cut into chunk cubes)

5 pieces tokwa (bean curd or tofu)
2 heads garlic (minced)
1 cup vinegar
1 cup soy sauce
1 teaspoon salt
1 teaspoon brown sugar
3 small onions (diced)

Cooking Procedure:

1. In a casserole, boil pork in just

enough water with salt, lower fire and
let simmer until pork is tender.
2. Take the pork out and set aside.
3. Fry tokwa (bean curd) in hot oil
until toasted and slice to the same size
as the pork.
Pork Kilawin
Bacon

Labels: Pork Recipe

Ingredients:
Labels: Pork Recipe
Ingredients: 1 kg. pork belly
2 tbp. salt
1 kilo pork skin 3 tbsp. sugar
1/3 cup soy sauce 1/4 tsp. prague powder
1/2 cup Vinegar 8 drops smoke flavor
2 medium onions, chopped
3 medium tomatoes, chopped Cooking Procedure:
4 cups of water
1 teaspoon salt 1. Mix salt, sugar and prague powder,
6 pcs chili (siling labuyo) then apply on the trimmed bacon
(pork belly).
Cooking Procedure: 2. Pack the slabs with the skin side
down on an enameled/plastic bowl.
1. In a casserole, put pork skin in Cover.
water and some salt.
2. Bring to a boil and simmer for 20
minutes or until the pork is tender
and the skin is soft.
3. Remove pork skin from water.
4. Slice the pork skin into bite sized
pieces while still hot.
5. Place in a bowl and add vinegar,
chili, soy sauce and chopped,
uncooked onions and tomatoes.
6. Serve immediately!
Native Chorizo 5. Pack in plastic bag and store in
freezer/chiller.

Cooking Procedure:

Native Chorizo - prick with toothpick,

place in a pan and add a little
amount of water. Cook until water
evaporates; fry in its own lard.

Labels: Pork Recipe

Ingredients:
Bacon
1 kilo ground pork
1 1/2 T salt
1 T soy sauce
4 T sugar
1 T anisado wine/mallorca
2 tbslp garlic, diced
1-2 tsp. black/white paper
1/4 tsp. prague powder Labels: Pork Recipe
1/2 tsp. paprika Ingredients:
2 tsp. vinegar/calamansi juice
1 tsp. accord powder or cornstarch (for 1 kg. pork belly
skinless) 2 tbp. salt
3 tbsp. sugar
Cooking Procedure: 1/4 tsp. prague powder
8 drops smoke flavor
1. Place ground pork in a mixing
bowl. Cooking Procedure:
2. Add ingredients #2-9 (for skinless
chorizo, add ingredients 2-10) and 1. Mix salt, sugar and prague powder,
mix well. then apply on the trimmed bacon
3. Cover and refrigerate for 2-3 days (pork belly).
for curing. 2. Pack the slabs with the skin side
4. Stuff in casing and tie with thread down on an enameled/plastic bowl.
into 2-3 inches links. For skinless Cover.
chorizo, measure 1tsp. of the mixture 3. Store in the refrigerator for4-7
and individually wrap in wax paper. days. At the end of the curing period,
pull the slabs-out, drain and smoke
from 2-3 hours. (optional)
4. Wash briefly and store in the freeze
until ready for use.
5. Slice thinly before cooking and fry
in its own lard.