PORK RECIPES

Adobung Babi Asadung Pata Bachoy Pork Shiskebob Burong Babi (Tucino) Embutido Kilayin Litson

Litson keng Pugun Lunganisa Lumpiang Shanghai (spring roll) Picadillo Pulutuk (Bopis) Sisig Tidtad (Dinuguan)

ADOBUNG BABI

1 1/2 lb. pork, shoulder or butt cut into 1 1/2" cubes
1/3 cup vinegar
3 tbsp. soy sauce
1 tsp. salt
1 med. onion, sliced
3 cloves garlic, minced
1 small bay leaf
1/4 tsp. pepper
1 tbsp. sugar
1/2 cup water
2 tbsp. cooking oil

• Combine all ingredients except cooking oil, in a pot and let stand for at least 30 minutes.
• Simmer covered for 1 hour or until meat is tender. Drain and reserve sauce.
• Heat cooking oil in skillet. Brown meat on all sides. Transfer to a serving dish.
• Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan. Pour sauce over meat and serve.

ASADUNG PATA

• Wash pork hocks, debone and put them in a pot with just enough water to cover. Add the rest of the ingredients, except bananas. Bring to boil, lower heat and simmer until hocks are tender.
• Add fried plantain banana (if used) during last 10 minutes of cooking. Serve hot.

BACHOY

• In a medium saucepan, heat oil, saute garlic, ginger and onions for two minutes. Add pork, liver and kindey, stir fry for 5 minutes.
• Add meat stock and bring to a boil. Season with patis, salt, pepper. Lower heat, cover and simmer for 10 minutes.
• Add misua, cook 1 minute, remove from heat. Garnish with green onions. Serve hot.

PORK SHISKEBOB (Barbecue)

1 skinless pork shoulder or butt roast (5 to 6 lb. average)
1/3 cup lemon juice (fresh squeeze or concentrate) or calamansi juice
2 tbsp. soy sauce
4 tbps. salt
6 cloves garlic, minced
1/4 tsp. pepper
1-1/4 cup sugar
1 tbsp. corn starch
1 tsp. red food coloring (optional)
1 tsp. tabasco sauce (optional)
1 cup Sprite or beer
2 tbsp. cooking oil
1 package of 10" bamboo skewers (100/pakage)

• Debone pork roast and slice meat into 1 inch by 2 inches pieces 1/4 inch thick.
• Skewer pork pieces, 6 to 7 pieces to a skewer (should make approximately 25 to 30 shiskabobs).
• Make barbecue marinade by combining all ingredients except cooking oil, pork, and cornstarch in a big mixing bowl. Add cooking oil and cornstarch and blend well with marinade.
• Arrange barbecues in a rectangular plastic container and pour marinade over them. Cover and store in the refrigerator for at least 4 hours or overnight.
• Barbecue shishkabobs in a gas or charcoal barbecue, brush with leftover marinade as necessary to keep from drying.

BURONG BABI (Tucino)

• Debone pork roast and slice meat into 1/4 inch thick and 2X3 inches pieces. (Tocino is mainly pork meat with fat in it and Burong Babi is mainly the pork rind or skin with some meat and fat attached to it)
• Combine salt and sugar mix with the sliced pork meat thoroughly. Add red food coloring if preferred.
• Keep the seasoned meat in a plastic container covered with a plastic sheet for at least a week at room temperature to cure meat. After a week the seasoned meat should be cured and will have a bit of a sweet and sour taste and should be kept in the refrigerator.
• Cook the tocino by pan-frying or broiling in the oven or the barbecue.

EMBUTIDO

• Thoroughly combine all ingredients except cooked eggs and softened butter. Preheat oven to 350 degrees F.
• Butter the center of a 12 by 18 inch piece of heavy duty aluminum foil.
• Spread pork mixture on buttered foil making a rectangle about 8 by 12 inches.
• Arrange bard boiled eggs in a row at the center lengthwise.
• Roll meat around eggs and wrap with the foil sealing the edges securely.
• Bake is a pan for 1 1/2 hours. Let rest for 15 minutes before unwrapping. Slice crosswise and serve.

 

IMANG DORING'S QUILAIN

(Submitted by Therese Cruz)

KARI-KARE

• Place hocks or oxtail in large pot, add enough water to cover. Bring to boil, lower heat and simmer until tender.
• If using achuete water, soak 1 tbsp achuete seeds in water for 30 minutes. Squeeze seeds between your thumb and finger tips until the water turns red. Strain and set red water aside. Or heat 2 tbsp. oil, saute achuete seeds until oil turns red, discard seeds. Use oil for sauteing rest of ingredients.
• Heat oil in a skillet and saute garlic and onions.
• Add cooked meat and 2 cups of the broth. (save the rest of the broth for other uses). Add salt and achuete water.
• Simmer for 15 minutes.
• Stir in peanut butter and toasted rice powder, bring back to simmer and cook, stirring for 5 minutes.
• Add green beans and eggplant. Cook until vegetable are tender, stirring constantly. Correct the seasonings.
• Serve hot with rice and bagoong, plain or sauteed.

 

LITSON

Roasting equipment/materials:

 10 or more bags of charcoal briquettes
roasting spit (either a steel bar at least 7 ft. long or a bamboo pole of the same length)
a piece of galvanized iron sheet 5 X 7 ft. in diameter
roll of steel wire
several pieces of hollow blocks

 This recipe is only for the adventurous who are willing to try something really new and exciting and authrentic. The whole suckling pig roast is considered the best that can be prepared for a Filipino party and if I am to choose any one dish to be called the Filipino national dish then it shall be the litson.

 

Prepare the roasting area ahead of time. Lay the galvanized iron sheet on a level area in your backyard. Lay the hollow blocks on the top and bottom end of the iron sheet about 6 ft. apart. Place two rows of charcoal briquettes on the left and right sides of the iron sheet (space them apart so the pig is just exactly between the two rows of charcoal when you lay the roasting pit on top of the hollow blocks. Light the charcoal briquettes so that it reaches the right temperature at about the time when you are finished preparing the pig. The suckling pig can be ordered from your favoirte butcher or meat store. Once you have taken delivery of the pig give it a thorough cleaning by spraying with hot water and using a disposal shaver to shave the pig to make sure that there are no hairs left on the skin, especially around the eyes, ears, and the snout.

 

Place the pig on the spit and tie it firmly onto the spit with the steel wire, making sure that the legs are extended as far as they can go and also tied firmly onto the spit. Secure the back of the pig to the spit as well by piercing the back of the stomach with the steel wire and tying it to the spit. Rub roast with salt and the onion all over the interior and exterior of the pig. Lay the spitted pig on to the roasting area byt laying the spit on top of the hollow blocks positioned on the top and bottom of the iron sheet. Roast the pig for about 5 hours, making sure that the spit is slowly turning to prevent burning the pig. Brush/baste skin with water the first hour of roasting and with the fat drippings every 10 minutes during the last hour to make skin crisp. Roast should be done when the liquid coming out of the skin when pierced with a skewer is clear. The skin should be crispy and golden brown. Cut into serving pieces. Serve with sarsa (liver sauce).   SARSA RECIPE (LITSON LIVER SAUCE) 2 tbsp cooking oil 8 large cloves garlic, crushed 2 tbsp. finely chopped onions 1 can liver paste or liver sausage 1 1/2 cup water 1/4 cup vinegar 1 tsp. salt 1 tsp. black pepper 1/4 cup sugar 1/4 cup fine bread crumbs   Heat oil in saucepan, saute garlic and cook until brown. Add onions and cook 1 more minute. Add liver paste to garlic and onions and combine well. Season with salt and pepper, gradually add water and stir well. Add vinegar and sugar and let come to a boil without stirring. Add fine bread crumbs stirring until thick.

LITSON KENG PUGUN

• Preheat oven to 350 degrees F.
• Rub roast with salt and roast in oven or turbo (convection oven) for about 3 1/2 hours..
• Brush skin with fat drippings every 10 minutes during the last hour to make skin crisp.
• Increase heat to 450 degrees F and roast for 30 more minutes. Skin should be crispy and golden brown.
• Cut into serving pieces. Serve with sarsa (liver sauce).

SARSA RECIPE (LITSON LIVER SAUCE)

LONGANISA

2 lbs. lean pork meat coarsely ground or chopped
1 lb pork fat, diced
1/4 tsp. salitre (available in drug stores as salt peter)
5 cloves garlic, crushed
1/3 tsp. ground bay leaf or 1 leaf finely chopped
3 tbsp. brown sugar
1/4 cup soy sauce
1/3 cup vinegar
1 1/2 tsp. salt
2 tsp. paprika
1 tsp. black pepper
1 tsp. red pepper flakes
sausage casing

• Combine all ingredients except casing and let stand for 1-2 hours. Fill casing with mixture. Tie ends of casing with kitchen cord and at every interval. Let ripen in the refrigerator for 2 days.
• When ready, put desired amount of sausage in skillet. Add 1/2-1 cup water to come up to about 1/2 inch of skillet. Prick sausage all over with fork. Let simmer over medium heat until water evaporates.
• Let sausage brown in their own fat for 5 more minutes. Serve hot.

LUMPIANG SHANGHAI (spring roll)

10 pcs. lumpia wrappers or spring roll wrappers 1/2 lb. ground pork
1/4 lb. shrimps, shelled, deveined and chopped
1/4 cup turnips, pared and grated
1/4 cup carrots, pared and grated
1 clove garlic, minced
1 egg slightly beaten
3 tbsp. chopped onions
1 tbsp. soy sauce
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
Cooking oil

• Combine all ingredients thoroughly except wrappers and oil. Divide into 10 parts.
• Wrap each part in a lumpia wrapper making a long thin cylinder. Moisten ends with water to seal.
• Fry 3-4 pcs. at a time in medium hot oil for about 8 minutes, rolling each piece to brown all sides evenly.
• Drain on paper towels. Cut into bite-size pieces. Serve hot with sweet sour sauce.

PICADILLO

1/2 lb. ground pork
1 clove garlic, minced
1 medium onion, thinly sliced
1 medium tomato, thinly sliced
2 potatoes, peeled and diced
1 tbsp. patis
1 tsp. salt
Ground pepper
1/2 tsp. sugar
5 cups water
1/2 tsp. MSG (optional)
1 tbsp. oil

• In medium saucepan, heat oil. Brown garlic in hot oil, add onions and tomatoes, saute until tomatoes are mushy (3-5 minutes).
• Add ground beef and saute until brown. Season with patis, salt, pepper, sugar and MSG.
• Add water (about 5 cups) and bring to a boil. Add potatoes. Cover and simmer for 20 minutes. Serve hot.

PULUTUK (BOPIS)

1/2" ginger root cut into strips
1/2 cup pork lung
1 cup pork liver
1/2 cup diced pork kidney
1/2 cup pork heart
1/4 cup water
3 table spoons cooking oil
1 teaspoon minced garlic
1 medium onion, finely minced
3/4 cup chopped tomatoes
salt and pepper to taste
1 can coconut milk
1/4 cup red pepper, diced
1/4 cup green pepper, diced
2 hot peppers, diced (optional)
• Boil the sliced lung, heart and kidney and ginger root until tender (about 1/2 hour). Set aside to cool, then chop fine. Chop sliced liver fine and combine with the lung, heart and kidneys.
• In a wok heat cooking oil and saute garlic, onion and tomatoes for approximately 2 minutes.
• Add the boiled chopped lung, heart and liver, season with salt and pepper to taste (optional: add diced hot peppers.) and simmer for 10 minutes. Add the coconut milk and the diced red and green pepper and simmer for 2-3 minutes.

IMANG DORING'S SISIG

1 kilo pork cheek
2 cups water
1 cup pineapple juice
1 tsp whole black pepper
6 pieces chicken liver
1 cup chopped onions
1/2 cup vinegar (Paombong)
1/4 cup calamansi juice
1/4 cup pineapple juice
3-4 siling labuyo (seeded and chopped)
Salt and pepper to taste

TIDTAD (Dinuguan)