Pork Belly Lechon RollPrint

Prep time:12 hoursCook time:5 hoursTotal time:17 hoursYield:4 ServingsIngredients 1 (about 3 pounds) whole pork belly (without ribs) 2 tablespoons coarse salt teaspoon pepper cup calamansi juice 1 head garlic, peeledEquipment kitchen twine roasting panInstructions1. With a small knife, poke surface of skin in different places. Rub skin and flesh generously with salt and pepper. Let rest for about 30 minutes.2. In a food processor, blend calamansi juice and garlic until smooth. Pour mixture over pork belly and massage onto meat. Let rest for about 30 minutes.3. Roll pork belly, skin side up, into a tight log. Using kitchen twine, tie to secure shape. Place in a roasting pan and refrigerate, uncovered, overnight to dry out.4. In a 320 F oven, roast pork for about 4 to 5 hours. Increase temperature to 425 F and continue to roast for about 30 to 40 minutes or until skin is crisp. Remove from heat and allow to stand for about 10 to 15 minutes before slicing. Serve with lechon sauce.

Rellenong ManokPrint

Prep time:40 minsCook time:1 hour 30 minsTotal time:2 hours 10 minsYield:4 to 6 ServingsIngredients 1 (4 to 5 pounds) whole chicken, deboned (please watch video) cup calamansi juice 2 tablespoons soy sauce teaspoon pepper 3 hard boiled eggs, peeled cup mayonnaise 2 tablespoons butter, meltedFor the Meat Stuffing 1-1/2 pounds ground pork 1 cup crushed pineapple, drained 1 onion, peeled and grated 1 large carrot, peeled and shredded cup bread crumbs 1 cup sharp cheddar, shredded 1 cup raisins cup banana ketchup 3 eggs, beaten 2 teaspoons salt 1 teaspoon pepperSee a Hawaiian Sweet & Sour Sausage RecipeInstructions1. In a large bowl, combine calamansi juice, soy sauce and pepper. Marinate chicken in mixture for about 1 hour (under refrigeration), turning chicken occasionally. Drain chicken well and pat dry.2. In a large bowl, combine ground pork, pineapple, onion, carrots, bread crumbs, cheese, raisins, ketchup and beaten eggs until well-distributed. Add salt and pepper and combine well.3. Through the lower opening, spoon half of the stuffing into the chicken. Insert the boiled eggs, positioning at the center line of chicken. mixture. Fill the chicken with the remaining half of the stuffing mixture.4. Sew the neck and lower openings of the stuffed chicken. With a paper towel, gently wipe down surface of chicken to remove stray bits and pieces of the meat stuffing. Tie legs together with kitchen twine. Liberally brush surface of chicken with mayonnaise. Carefully transfer onto a lightly-greased roasting pan, tucking wings close to the body of the chicken to prevent them from burning before chicken is cooked through.5. Roast in a 375 F oven for about 1-1/2 hours, occasionally brushing with mayonnaise. At the last 20 minutes of cooking, liberally brush skin with butter and continue to roast until internal temperature reaches 165 F and skin is golden brown. Remove from heat and let stand for about 10 to 15 minutes before slicing. This will help re-distribute flavorful juices and to allow stuffing to set. Serve with ketchup or gravy.

PORK MENUDOIngredients 3 kg pork, cubed 3/4 lb. pig's liver, cubed 12 hotdogs, sliced diagonally 6 medium baking potatoes, peeled and cubed 6 medium carrots, peeled and cubed 3 medium onion, chopped 6 teaspoons minced garlic 3 teaspoon minced ginger 1 cup raisins2 cups frozen green peas 6 pieces dried bay leaves 45 oz. tomato sauce 42 ounces beef broth or 6 cups beef stock 9 tablespoons cooking oil Salt and pepper to taste

Instructions1. Heat the cooking oil in a wide cooking pot.2. Saute the hotdogs for 1 minute. Transfer the hotdogs in a plate while leaving the remaining cooking oil.3. On the same cooking pot, add-in the ginger. Saute for 30 seconds to a minute.4. Put-in the liver. Continue to saute for 2 minutes. Transfer to a plate while leaving the remaining cooking oil in the cooking pot. Set the liver aside.5. On the same cooking pot with remaining cooking oil, saute the onion and garlic until the onion becomes soft. Note: you can add more oil if there isn't enough left.6. Add-in the pork. Continue to cook until light brown.7. Add the raisins, pour-in the tomato sauce and beef broth. Bring to a boil.8. Add the dried bay leaves and simmer for 45 to 60 minutes or until the pork becomes tender.9. Put-in the sauteed liver and hotdog. Stir.10. Add the carrots, green peas and potatoes. Cover and cook for 8 minutes.11. Add salt and pepper to taste.12. Transfer to a serving plate. Serve.13. Share and enjoy!

Garbanzos con Patas de CerdoIngredientsSofrito PORK & BEANS SUBSTITUTE 4 cans & tomato sauce Sweet 2 large red capsicum (bell pepper), seeded and roughly chopped 4 large tomatoes 2 medium onion, peeled 12 cloves garlic, peeled 4 stalks cilantro leaves 4 stalks parsley leaves

Pork Leg Stew 3 kg pork hock, cut into 1 inch thick pieces 4-6 cups cooked chickpeas 2 red capsicums (bell pepper), sliced 1 cup tomato paste 6 cups water 6 cups pork stock olive oil freshly ground black pepper salt chopped parsley, to garnish

Instructions1. In a pot add oil then brown pork hock on all sides, add water and pork stock bring to a boil. Remove any scum that rises to the top then simmer for 45 minutes.2. In a food processor process sofrito ingredients together until it becomes a smooth paste, add a bit of olive oil if necessary.3. In a sauce pan add oil then saut sofrito in medium heat for 3-5 minutes or until fragrant. Pour into the pot with pork hock together with the tomato paste, bring to a boil then simmer for 20 minutes, add water if necessary.4. Add butternut then continue to simmer for 20 minutes.5. Add chick peas and capsicum then continue to simmer for 5 more minutes.6. Season with salt and freshly ground black pepper, garnish with chopped parsley then serve.

PANCIT CANTON WITH SOTANGHON

Ingredients Vegetable oil 4 whole onion chopped Minced garlic 3 cups celery 3 cups sliced carrots 3 pcs chicken breast, sliced thinly 3 cups medium sized shrimps, peeled 6 tbsp. cornstarch 6 cups chicken broth 3 tbsp. patis 1 cup snow peas / baguio beans 3 cups cabbage 6 tbsp. cornstarch in cold water 1 kg sotanghon 1 kg pancit canton Salt Black pepper Scallion 3 calamansi String beans Kikiam, fishball Chicken liver

Procedure1. Coat chicken and shrimps with cornstarch, set aside2. Saut onion, garlic, celery until soft. Add carrots3. Add chicken and shrimps, kikiam, fishball, and liver.4. Add broth and patis. Simmer for few minutes5. When meat is cooked, add the veggies. Cook for 5 minutes6. Add cornstarch in cold water. Boil for 1 minute.7. Add pancit canton.8. Drain water from sotanghon, then add to pan. Mix all. Be careful not to mash the noodles.9. Season with pepper, salt, and calamansi juice10. Garnish with scallion sili labuyo

CHICKEN AFRITADA

Ingredients 3 kg chicken Oil 4 medium potatoes 3 large carrots Red & green bell pepper Onion and garlic Tomato sauce 3 tsbp patis 3 cups of water 1 cup sweet peas Salt & pepper

Procedure1. In pan, heat oil in medium heat2. Add potatoes and cook for 2-3 minutes or until lightly brown. Remove from pan.3. Add carrots to pan and cook for 2-3 minutes, then add red & green pepper. Remove from pan.4. Add chicken in pan and cook until lightly brown but not cooked. Remove from pan.

5. In large pot, heat 5 tbsp oil. Add onion & garlic. 6. Add tomato sauce, patis and cook for 1-2 minutes.7. Add water and chicken and bring to boil.8. Lower heat and cover the pot and cook for 30 minutes.9. Add potatoes, carrots, & bellpepper and cook for 5 minutes10. Add sweet peas and cook for 1-2 minutes

Sweet and Sour Pork

Ingredients 3 kg pork cut into cubes Soy sauce Chinese cooking wine 1 cup flour 1 cup cornstarch Salt, pepper, oil Bell pepper green & red cut into squares Onion sliced thinly 3 cups pineapple chunks

Sauce Sweet & Sour MIX 3 cups pineapple juice 1 cup rice vinegar cup ketchup 1 cup brown sugar 3 tbsp salt 3 tbsp cornstarch

Procedure1. Marinate pork with soy sauce, Chinese cooking wine for 30 minutes2. In a bowl, combine flour, cornstarch, salt, pepper. Dredge pork in the mixture and coat3. Heat oil in pan around 2 inches deep. Add pork cubes and cook for 6-10 minutes or until golden brown. Cook pork in batches then drain.

4. In a pan, saute onion, bell pepper and cook for 1 minute.5. Add sweet & sour mix, whisking regularly. Bring to boil for 2-3 minutes6. Add pineapple chunks and cook for 2 minutes7. Add fried pork and continue to cook for 3-5 minutes.