PORK RECIPES

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

Litson keng Pugun    Lunganisa    Lumpiang Shanghai (spring roll)    Picadillo    Pulutuk (Bopis)    Sisig  (Mandy's)     Sisig  (Imang Doring's)    Tidtad (Dinuguan)

ADOBUNG BABI

• 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 dried bananas blossoms. Bring to boil, lower heat and simmer until hocks are tender.
• Add fried plantain banana (optional) 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)

• 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 shiskebabs).
• Make barbecue marinade by combining all ingredients except cooking oil, pork, and cornstarch in a big mixing bowl..
• Arrange shiskebobs in a rectangular plastic container and pour marinade over them. Cover and store in the refrigerator for at least 4 hours or overnight.
• Barbecue shiskebabs in a gas or charcoal barbecue,
• Add cooking oil and cornstarch to the marinade.
• Baste shiskebabs with leftover marinade as necessary to keep from drying.

(makes 15-20 shiskebobs)

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.

HAMON

• 1 leg of pork (approx. 4-5 lbs)
• Curing solution (brown sugar, cup rock salt, saltpeter)

• Wash thoroughly to remove blood. 
• Make 2-3 slices in the thick portion of meat and hang to drip. 
• Prepare curing solution (for every kilo of meat): 1/3 cup brown sugar 1 cup rock salt 1/2 tsp saltpeter 
• Mix ingredients thoroughly and divide into 3 parts. 
• Rub one part of the mixture on the meat and place in a curing vessel. (Use nonmetal container). 
• Leave for 2 days in a cool place or refrigerator. On the 3rd day, resalt with the other 1/3 curing mixture, turn and leave for another 2 days. On the 5th day, turn meat and resalt again with the other third mixture. Let stand for another 2 days.
• On the 7th day, wash meat and soak until no more salt is on the meat. 
• Let meat drip for 30 minutes. 
• If you want to smoke, this is the stage to smoke it, if not, then it is ready to be cooked. 
• To smoke: Rub cured meat with ground pepper and pieces of bay leaf mixture. 
• Smoke over an improvised smoking chamber, using live coals over which are place dried guava leaves, corn cobs, rice hulls and sawdust. Do not let fire burn. 
• After 6-10 hours, the ham is ready to be cooked or stored). 
• To cook: 1/3 cup sugar powdered black pepper 1/4 cup wine Let simmer until meat is tender. 
• To glaze: Place brown sugar all over the fatty portion of the ham. Brown in the broiler until sugar melts. 
• Slice 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 (Recipe 1)

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 & minced
1/3 tsp. ground bay leaf or 1 leaf finely chopped
3 tbsp. brown sugar
1 tbsp soy sauce
2 tbsps vinegar
1 1/2 tsp. salt
2 tsp. paprika
1 tsp. black pepper
1 tsp. red pepper flakes
sausage casings as required

• 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.

• Mix all ingredients together and cure mixture for 5-6 days in the refrigerator
• Stuff into casings.
  

• Place a small amount of water in a skillet.
  
• Place longaisa in skillet and let boil in water for about 10 minutes.
  
• Pierce the longanisa with a fork.
  
• When water is almost evaporated add 1 tbsp cooking oil and let longanisa cook for 1-2 minutes.
  
• Serve longanisa sausages immediately with fried rice.
  

• Combine all ingredients thoroughly except wrappers and oil. Divide into 25 parts.
• Wrap each part in a lumpia wrapper making a long thin cylinder. Moisten ends with water to seal. Cut into three pieces (lengthwise)
• 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. Serve hot with plum sauce (or sweet/sour sauce).

PICADILLO

• 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)

Preparation:
 
• 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.

MANDY'S SISIG

1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
1/2 lb beef or pork tongue
1/2 lb beef or pork heart
1/2 lb liver (pork, beef or chicken)
2 cups water (for boiling)
1 cup pineapple juice (for boiling)
1 tsp whole black peppers (for boiling)

1 cup chopped onions
3-4 finger hot peppers (siling labuyo) (seeded and chopped)
1/4 cup vinegar
1/4 cup calamansi juice (lemon juice)
1/4 cup pineapple juice
1 tbsp minced fresh ginger
 l clove garlic, minced
1 tsp whole black pepper (crushed)
1 pc bay leaf (crushed)
Salt to taste 

Preparation:

Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.

Drain and cool to room temperature.

Slice pork cheeks/hocks, liver, heart and tongue, into 2"X3" X 1/4" thick pieces.

 Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.

Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;

Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;

Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

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
1/4 cup calamansi juice
1/4 cup pineapple juice
3-4 siling labuyo (seeded and chopped)
Salt and pepper to taste 

Preparation:

Boil pork cheek in pineapple juice, water and whole black pepper. When tender, cool to room temperature.

Debone pork cheek and put in bamboo skewers together with chicken liver.

Grill over charcoal until skin part of pork is brown and crisp.

Chop the pork and chicken liver into small cubes, mixing in the onions, vinegar, calamansi, siling labuyo, salt and pepper.

TIDTAD (Dinuguan)

2 lbs. pork shoulder or butt roast, cubed
1 lb pork or beef heart, boiled then cubed
1 lb pork or beef kidneys, boiled then cubed
l lb pork stomach, cooked and cubed
1 lb. beef tripe, cooked and cubed
200 gms. pork liver, diced
1 cup vinegar
2 cups broth
1-1/2 cups pig or cow blood
4 pcs. long green hot pepper
salt to taste
2 tbsps cooking oil 3 cloves garlic, minced
1 onion, minced
3 cloves garlic, minced
1/2 tsp MSG (optional)

Saute garlic and onion in cooking oil.

Add diced pork, heart, and tripe. Bring to a boil and simmer until tender.

When meat is tender, add vinegar, broth, and hot peppers and bring to a boil. Add salt and MSG to taste.

Add pork blood stirring continuously until thick. Simmer for 5 minutes. Adjust seasonings.

(Makes 12-15 1-cup servings)