PORK TOCINO

Meat: 1kg. Pork pigue or kasim, with or without skin. Boneless, sliced 1/4 inch thick Extenders:
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In 1/2 cup water add 1/4 cup textured vegetable protein (TVP) Hydrate for 3 minutes. Add 1 Tbsp Isolate and 1/2 tsp Carageenan

Curing Mixer:
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1 tbsp - Salt, refined 1/2 tsp - Curing salt 1 tsp - Phosphate, dissolve in 1/4 cup water 1/4 tsp - Vitamin C powder

Seasonings:
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3/4 cup - Sugar, refined 2 Tbsp - Garlic, chopped finely 2 Tbsp - Anisado wine 1/4 cup - Pineapple juice 1/2 tsp - Vetsin (MSG) 1 tsp - Food color dissolve in 1/2 cup of water 1/2 tsp - Meat enhancer 1 tsp - Paprika powder 1/2 Tbsp - Black pepper, ground

Procedure: 1. 2. 3. 4. 5. Select good quality raw materials. Measure and weigh all the ingredients Mix the curing ingredients continuously. Add the rest of the ingredients. Mix until well blended Cure at room temperature for 8-10 hours or refrigeration temperature for 1 day 6. Wrap in paperlyne or cut wrap (2 T per piece) 7. Pack in polyethylene bag 1/4 kg. (should have six pieces of skinless longanisa) 8. Store in freezer for 1 day only Packaging materials:
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Polyethylene bags: Size - 6" x 12" ; Thickness - 0.003 Styrofoam, rectangular in shape with cling on top

SKINLESS LONGANISA Meat material : 1kg. Pork lean, ground finely (700 gms) and Pork backfat, ground finely (300 gms) Extenders:
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In 1/2 cup water add 1/4 cup textured vegetable protein (TVP). Hydrate for 3 minutes. Add 1 Tbsp Isolate and 1/2 tsp Carageenan

Curing Mixer:
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1 Tbsp - Salt, refined 1/2 tsp - Curing salt 1 tsp - Phosphate, dissolve in 1/4 cup water 1/4 tsp - Vitamin C powder

Seasonings:
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3/4 cup - Sugar, refined 2 Tbsp - Garlic, chopped finely 2 Tbsp - Anisado wine 1/4 cup- Pineapple juice 1/2 tsp - Vetsin (MSG) 1 tsp - Food color dissolve in 1/2 cup of water 1/2 tsp - Meat enhancer 1 tsp - Paprika powder 1/2 Tbsp - Black pepper, ground

Procedure: 1. 2. 3. 4. 5. Select good quality raw materials. Measure and weigh all the ingredients Mix the curing ingredients continuously. Add the rest of the ingredients. Mix until well blended Cure at room temperature for 8-10 hours or refrigeration temperature for 1 day 6. Wrap in paperlyne or cut wrap (2 T per piece) 7. Pack in polyethylene bag 1/4 kg. (should have six pieces of skinless longanisa) 8. Store in freezer for 1 day only Packaging materials:
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Polyethylene bags: Size - 4" x 8" ; Thickness - 0.003 Styrofoam, rectangular in shape with cling on top

source: elgu2.ncc.gov.ph, photo from hub-uk.com

BEEF TAPA

Meat Material : Beef lean, round/rump, sliced 1/4 inch thick - 1kg Extenders: (In 1/2 cup water, add the following)
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1 Tbsp - Isolate 1 tsp - Carageenan

Curing Mix:
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1 Tbsp - Salt, refined 1/2 tsp - Curing salt 1 tsp - Phosphate, dissolved in 1/4 c H2O 1/4 tsp - Vitamin C powder

Seasoning:
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6 Tbsp - Sugar, refined 1 Tbsp - Black pepper, ground 2 Tbsp - Garlic, chopped finely (or 2 tsp - garlic powder) 1/2 tsp - Vetsin (MSG) 2 Tbsp - Anisado wine 1/2 tsp- Meat enhance

Procedure: 1. 2. 3. 4. 5. Select good quality raw material. Trim and weigh. Slice meat into 1/4 inch thickness. Mix meat with first four ingredients and mix until tacky. Add extenders and mix again until the meat dries up. Add seasonings and mix again thoroughly for even distribution of ingredients. 6. Place in a white plastic container, with loose cover and cure at room temperature for 8-10 hours or refrigerator (middle compartment at 1-4 degree C temp.) 7. Mix again before packing. 8. Store in freezer.

CORNED BEEF

Meat Material: Beef brisket, cubed 1x1/2" or any boneless beef - 1 kg Cover Pickle Ingredients:
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1 cup - Water 1 Tbsp - Salt, refined 1-1/4 Tbsp - Sugar, refined 1 tsp - Curing salt 1/4 tsp - Vitamin C powder 1 tsp - Phosphate

Cooking Ingredients:
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Add 2 cups water to the meat and cook with the following ingredients: 1 tsp - Nutmeg 1 tsp - Corned beef seasoning 1 tsp - Garlic powder 1 tsp - Vetsin* 2 Tbsp - Trimix (after cooking)** 2 Tbsp - Carageenan

* Add after flaking ** For every 300 grams broth add 2 Tbsp Trimix and 1 tsp carageenan previously disolved in 1/4 cup water and boil it until thickens and add it to 700 grams flaked lean meat to make 1000 grams product. Procedure: 1. 2. 3. 4. 5. Select good quality raw materials. Cube the meat into 1 x 1/2 inch Prepare the cover pickle (40 degree salinity) Immerse raw materials into the cover pickle. Cure at room temperature for 8-10 hours or refregerate (34-36 degreeF) for 1-2 days. 6. Flake. Separate lean from the stock (sabaw) 7. Pack in polyethylene bags and keep in freezer.

PORK KIKIAM Ingredients:

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1/2 k. of ground lean pork 1 large onion, finely chopped 1 tbsp. of finely chopped garlic 1 medium-sized carrot, finely chopped 3 tbsps. of soy paste 1 tbsp. of brown sugar 1 tsp. of salt 1/2 tsp. of ground black pepper 1 egg, beaten 4 pcs. of tawpe (bean curd sheets) 1 tsp. of cornstarch cooked in 1/4 c. of water to form a paste 1-1/2 c. of cooking oil

Instructions: 1. Soak the tawpe in cold water for five minutes to soften. Drain and carefully dry with paper towels. 2. Mix together the pork, garlic, onion, carrot, soy paste, salt, pepper, sugar and beaten egg. Divide into four portions. 3. Lay a piece of tawpe and place 1 portion of the meat mixture at the center. Shape the meat mixture into a log. Brush all the sides of the tawpe with the cornstarch paste. Roll tightly, folding the sides inward as you roll. Repeat for the rest of the meat mixture and tawpe. 4. Heat the cooking oil in a large skillet or wok until it starts to smoke. Carefully lower the tawpe-covered meat into the hot oil. Allow an interval of 60 seconds before adding the next, and so on. Fry over high heat until golden, about 8-10 minutes, letting the kikiam roll in the hot oil for even cooking and color. Drain on paper towels and allow to cool for 10 minutes before slicing. Serve with sweet-and-sour sauce.

For the sweet-sour sauce :

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3 tbsp. of vinegar (you may need more if using mild-strength vinegar) 6 tbsp. of sugar 1 tsp. of salt 1/2 tsp. of chili sauce (Tabasco is ok) 1 tbsp. of tomato paste 1 tbsp. of cornstarch 1 c. of water sesame seed oil

Procedures: 1. 2. 3. 4. 5. 6. 7. In a small saucepan, mix together all ingredients for the sweet-sour sauce. Set over medium-high heat until thick and the cloudiness has disappeared. In another saucepan, heat 1 tsp. of oil. Add carrots. Stir for a minute. Add bell pepper, onion, tomato, ginger and garlic. Stir for 15 seconds. Pour in the sweet-sour and bring to a boil. Remove from heat. Add a few drops of sesame seed oil. Pour over fried fish.

Stuffed Ground Pork (Embotido) Ingredients:

1 lb. 2 medium 1 medium. 2 medium boxes 1 medium 4 tsp. 1/4 cup few dashes pinches 1 tbsp 2 4 4 medium

Ground pork Potatoes diced finely Red bell pepper Raisins or Currants, diced finely Onion, diced finely Pickles relish Soy sauce, dark Herbs, like parsley, celery salt, oregano and basil Salt and Pepper Brown sugar Eggs, beaten Hard boiled eggs Frankfurters sausages

Procedure: Mixed all the ingredients in big bowl with the beaten eggs soy sauce and season with salt, pepper sugar, and all herbs. Leave them to marinate for at least 30 minutes in a cooler place. Prepare 15-17 inches of foil wrap for every roll you want to make, spread flour on foil before rolling. Laid the mixed ingredients in floured foil surface, sliced the boiled eggs into 4

pieces, cut frankfurters in to half and lined up the eggs in between the franks before rolling. Rolled the foil very tightly until meeting its end and lock both edge very firmly. To cook: Steam for at least 40 minutes or so in a steamer (it depends how much roll you make). To eat and serve: Slice at least 1/2 inch thick and fry in cooking oil serve it hot with tomato ketchup as sauce to dip. To serve cold: Take out in foil wrap and slice same size as hot serving. Simple tips: This can be stock in freezer also, if you want to do as many as you can and it does serves good for party food.