How to cook the famous Filipino Pork Adobo or Adobong Baboy

Filipino Adobong Baboy Recipe or Pork Adobo is a favorite Filipino dish and considered by many as the Philippine’s national dish because of its high popularity.  Adobo dish can be done with pork, chicken, beef or a combination of the three.

Pork Adobo is slowly cooked in vinegar, crushed garlic, bay leaf, black peppercorns, and soy sauce then you can fry it afterward to get the best taste.

• 1 kilo pork belly (liempo)
• 2 tbsp garlic, minced or crushed
• 5 pieces dried bay leaves
• 4 tbsp vinegar
• 1 cup soy sauce
• 1 tbsp whole pepper corn
• 1 cup water
• salt to taste

• Crush and peel garlic by using a mortar and pestle. Remove the garlic skin.
• Add the peppercorns and pound again using the pestle. Set aside.
• Clean the pork then cut to cubes with skin on.
• Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
• Heat the pot and place the marinated pork belly then cook for a few minutes
• Add water, whole pepper corn, and dried bay leaves then bring to a boil.
• Simmer for 40 minutes to 1 hour or until the pork meat is tender.
• Put-in the vinegar and simmer for 12 to 15 minutes
• Add salt to taste
• Serve hot. Share and enjoy!.

Here’s the ready to serve Adobong Baboy

Enjoy this Filipino Pork Adobo Recipe.

How to make Sinuglaw or Grilled Pork Belly and Tuna Kilawin

Sinuglaw is a very popular appetizer dish in many restaurants in Cebu and Davao, ideal as pulutan. It is a mixture of Grilled Pork Belly or Sinugbang Baboy Liempo cut into small pieces and fresh Tuna with vinegar and vegetables. The name “Sinuglaw” came from the Visayan word Sinugba means Grill and Kinilaw which means means to cook by soaking in vinegar and spices.

Sinuglaw Recipe is a fusion of two different dishes Fish Kinilaw and Pork Sinugba. To the eyes, it is kinilaw ( with fish tuna) topped with grilled pork belly. The contrast of two dishes makes it very explosive. Tangy yet sumptuous, spicy and creamy, savory and moist.

Sinuglaw is a must-try dish when you visit the Philippines or you can just follow this recipe.

• 1/2 kilo grilled pork belly ( Inihaw na Liempo ), chopped
• 1/2 kilo fresh Tuna meat, cut into cubes
• 2 cups cucumber, seeded and thinly sliced
• 1 1/4 cup Cane Vinegar or Coconut vinegar
• 1 medium sized red onion, diced
• 2 tablespoons ginger, julienned
• 4 pieces finger chilies, sliced
• 3 pcs Calamansi or 1 pc lemon
• 4 to 6 pieces Siling Haba ( Bird’s eye chili ), chopped
• Salt to taste

• In large bowl place the Tuna meat and add 1/2 cup of vinegar then marinate for 10 minutes.
• Drain the vinegar then add cucumber, onion, ginger, finger chili, Bird’s eye chili, and salt. Mix thoroughly.
• Squeeze the calamansi or lemon until all the juices are extracted then add the remaining 3/4 cup vinegar. Mix well and soak for another 10 minutes.
• Now add the chopped Grilled pork belly and mix well.
• Place the mixture inside the refrigerator for one hour.
• To serve, check the seasoning and add more salt if necessary then transfer to a serving plate then serve.

Here’s the delicious Sinuglaw Recipe ready to be served.

 Sinuglaw is a must-try dish another quality Filipino Food from PinoyRecipe.net

How to cook Inihaw na Liempo

Inihaw na Liempo is a grilled pork belly marinated in a mixture of Sprite or 7UP, crushed garlic, vinegar, salt and pepper. It is always served with a dipping sauce, the most simple are soy-vinegar (toyo’t suka) or garlic-vinegar (bawang at suka).  Inihaw na Liempo is the perfect ”Pulutan” over a nice cold beer.

Inihaw na Liempo is one of Filipino food recipes that is always present in most special occasions in the Philippines, like Birthdays, Christmas and New Year. If you have not yet savored this dish, I suggest that you give it a try, I’m sure you will love Inihaw na Liempo.

• 1 Kilo 1 inch thick belly, cut in half (to about 4 inches in length)

For the Grill marinade:

• 1/2 cup Sprite or 7UP
• 8 cloves garlic, crushed
• 1/2 tsp ground peppercorn
• 1/2 cup soy sauce
• 3 tbsp calamansi juice
• 3 tbsp vinegar
• 1 tbsp sugar
• 1/4 tsp salt
• 1 tbsp hot sauce

For the Dipping sauce:

• 2 tbsp vinegar
• 1 tbsp calamansi
• 1 pc Chili pepper (siling labuyo), chopped
• 2 pcs Garlic cloves, diced
• 1 tsp Onion, chopped
• a pinch of salt
• a dash of sugar
• 1 tsp soy sauce

Here’s the yummy Inihaw na Liempo.

Inihaw na Liempo is perfect “Pulutan” over a nice cold beer, another quality Filipino Food from PinoyRecipe.net

Collection of the Best Pork Recipes for New Year’s Eve Celebration

From Arroz Valenciana to Adobo, barbeque, roasts, chops and fillets to ribs, if you are looking for Filipino pork recipes to cook this New Year, then you’ve found the right place!

Here are a list of the best Pinoy Pork Recipes for the New Year’s eve celebration.

1] Filipino Adobong Baboy Recipe or Pork Adobo is a favorite Filipino dish and considered by many as the Philippine’s national dish because of its high popularity.  Read more: http://www.pinoyrecipe.net/adobong-baboy-recipe-or-pork-adobo/

2] Crispy Pata dish is deep fried pork legs ( Pata means Pork Feet in spanish ), a very delicious meal.  Read more: http://www.pinoyrecipe.net/crispy-pata-recipe-learn-how-to-cook-crispy-pata/

3] Inihaw na Liempo is one of Filipino food recipes that is always present in most special occasions in the Philippines, like Birthdays, Christmas and New Year. Read more: http://www.pinoyrecipe.net/inihaw-na-liempo-recipe/

4] Sinuglaw recipe is a very popular appetizer dish in many restaurants in Cebu and Davao, ideal as pulutan. It is a mixture of Grilled Pork Belly or Sinugbang Baboy Liempo cut into small pieces and fresh Tuna with vinegar and vegetables. Read more: http://www.pinoyrecipe.net/sinuglaw-recipe/

5] Dinuguan is a Filipino savory stew of meat and offal with lungs, kidneys, intestines, ears, heart and snout then simmered in a rich, spicy dark gravy of pig blood, garlic, and vinegar. Read More: http://www.pinoyrecipe.net/filipino-pork-dinuguan-recipe-pork-blood-stew/

6] Bacon Cheese Egg Cups Recipe, this delicious Bacon dish is very easy to prepare and cook. Read more: http://www.pinoyrecipe.net/bacon-cheese-egg-cups-recipe/

7] Arroz Valenciana is great for Christmas, New Year, Fiestas, weddings, birthdays, and family get-together, you can also find this dish in many karinderia or turo-turo stores in the Philippines. Read more: http://www.pinoyrecipe.net/arroz-valenciana-recipe/

8] Puchero or Pochero Recipe is a delicious stew made from chicken, pork or beef. Here’s how to prepare Puchero or Pochero the Filipino way. Read more: http://www.pinoyrecipe.net/puchero-pochero-recipe/

9] Pata Tim Recipe is a popular braised pork leg dish similar to paksiw na pata with out the vinegar.  Read more: http://www.pinoyrecipe.net/pata-tim-recipe/

10] Bagnet is deep fried pork’s meat, the Ilocano version of Lechon Kawali, also known as Ilocano Chicharon Baboy.  Read more: http://www.pinoyrecipe.net/bagnet-recipe/

11] Humba Recipe is a sugar braised pork belly, another popular Filipino food originated somewhere in the Visayas and Mindanao regions. Read more: http://www.pinoyrecipe.net/humba-recipe/

12] Filipino Lechon paksiw recipe or Paksiw na lechon is a simple and easy Filipino pork dish came from left over roasted pig.  It is a mixture of left over lechon meat cooked with letchon sauce, vinegar, garlic and some spices.  Read More: http://www.pinoyrecipe.net/lechon-paksiw-recipe/

13] Embutido is a Filipino style meatloaf.  It is one of the most favorite filipino dish. Embutido can be served as cold cuts; lightly pan a sliced pieces or fried the whole then sliced.  Read more: http://www.pinoyrecipe.net/embutido-recipe-filipino-style-meatloaf/

14] Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can order different kinds of siomai but the base is always pork.  Read more: http://www.pinoyrecipe.net/filipino-shrimp-and-pork-siomai-recipe/

Learn how to cook Crispy Pata from PinoyRecipe.net

Crispy Pata is one of the famous dish served in many popular restaurant in the Philippines and in other parts of the world where there is Filipino restaurant.

Crispy Pata dish is deep fried pork legs ( Pata means Pork Feet in spanish ), a very delicious meal and although it is very high in cholesterol but with the crispy skin and soft meat plus the dipping sauce ( soy sauce, combined with vinegar and diced garlic ) makes it irresistible and keeps customers coming back for more.

• 1 whole Pata (pig’s leg) about 2 kilos, cleaned and knuckles removed
• 1 Can Sprite or 7UP (or 12 oz size)
• 7 pieces dried bay leaves
• 2 tablespoons whole peppercorn
• 5  pcs star anise (optional)
• 6 teaspoons salt
• 2 teaspoons ground black pepper
• 1 whole Garlic
• 10 to 12 cups water
• 12 cups cooking oil

• Pour water and sprite or 7up in a cooking pot then let boil.
• Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
• Add the whole pata in the cooking pot then simmer until the leg becomes tender (about 1 hour).
• Remove the tender leg from the cooking pot and set aside until the temperature goes down.
• Rub the leg with garlic, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.
• Heat a frying pan (must be with cover) and pour-in cooking oil.
• When the oil becomes hot, deep fry the pork leg.
• When placing pata in heated oil get your cover ready there will be a lot of hot oil splashing. Set your stove from high heat to medium when you have placed the pata in the frying pan, then set to low heat when pata starts to turn to golden brown in color.
• Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side.
• Turn-off the heat then remove the crispy pork leg  and transfer it to a wide serving plate.
• Serve with atcharang papaya and dipping sauce ( soy sauce, diced garlic and vinegar plus siling labuyo if you want a spicy sauce).

Crispy Pata Frying Tips: Deep frying a whole leg can cause the hot oil to be uncontrollable. It is a must to slightly cover the cooking pot while frying but not fully as the cover may pop-up due to pressure. Some Crispy Pata Recipe technique require the leg to be frozen then deep-fried immediately, PinoyRecipe.net do not recommend that. The technique can be effective, but it is very risky. It is better to fry the leg in medium heat until it becomes crispy.

Simple, easy and delectable Lechon Paksiw

Lechon Paksiw  (pronunciation: leh-chon pak-seww). Lechon or litson is roasted pork cooked on burnt charcoal, the traditional Filipino way of cooking roasted pork. While Paksiw is one of the popular Filipino method in preparing a dish.  It uses vinegar and garlic as the base ingredients in preparing or recycling leftover food like lechon. This brings out a new life from the plain dish— mouth-watering aroma and savory taste.

The Lechon Paksiw recipe is a simple Filipino food preparation. The ingredients used are affordable and accessible that will not churn your budget. Moreover, the steps in cooking are quite easy to follow. Hence, it will not give you a hard time.

One more thing that you will love about this recipe is its shelf life. If not consumed in a day, it is still viable until the next day.

• 2 kilos leftover Lechon
• 1 bottle Mang Tomas
• 2 cups beef stock
• 7 cloves garlic, crushed
• 2 large onions, chopped
• 1 teaspoon whole peppercorn
• 1/2 cup soy sauce
• 3/4 cups vinegar
• 3/4 cups sugar
• 10 pcs dried bay leaves
• 2 tablespoons fish sauce
• salt to taste

• Place the beef stock in a casserole then bring to a boil.
• Add the garlic and onions then cook until the texture becomes soft.
• Then put-in the whole peppercorns, dried bay leaves, and soy sauce.
• Add the leftover Lechon and simmer for 35 minutes.
• Add the vinegar and bring to a boil then add the sugar and Mang Tomas Lechon sauce then simmer for  10 minutes.
• Then add the fish sauce,  salt to taste then stir well and turn off the heat.
• Serve hot with Garlic rice.

Lechon Paksiw Recipe (pronunciation: leh-chon pak-seww) is the traditional way of cooking left-over Lechon.

The tasty and delicious Pulutan… Chicharon Bulaklak

Many people say that Chicharon Bulaklak is an unhealthy food. Though the fact that it can cause hypertension and increase your cholesterol level, still many people craze over this chicharon bulaklak recipe. This is simply because the food is good and tasty. Also, its crispness is one enjoyable sound to listen to.

Aside from Adobong Mani, Crispy Pata, Pork Chicharon, Chicharon Bulaklak Recipe is one of the Filipino favorite beer foods or pulutan. The pork mesentery and intestines are deep fried in oil. In this manner, the flavor is brought out to your senses.  You will not find Pork mesentery and intestines in high-end supermarkets inside the popular shopping malls. So if you want to prepare this dish you have to visit the town’s meat market or “Palengke” where freshly butchered meats are available.

For better and tasty experience, the Chicharon Bulaklak is dipped in vinegar. Your choice can be spicy or just plain vinegar.  With the facts about its taste and health risks, bear in mind to consume the Chicharon Bulaklak in moderation.

• 1 Kilo Pork Mesentery, cleaned
• 6 pcs dried bay leaves
• 3 tbsp crushed rock salt
• 1 tbsp whole pepper corn
• 6 cloves garlic, peeled and crushed
• 2 medium onions, peeled and sliced
• 1 stalk of celery,
• 4 tbsp vinegar
• 2 cups water
• 3 cups Canola cooking oil

Dipping Sauce:

• 2 pcs sliced Siling haba
• 1/4 cup vinegar
• 1 small onion, diced

• Wash each Pork Mesentery thoroughly under cool, running water. Pick out any little bits of debris, dried blood or matter. It’s important to get rid of any bits that could contain harmful bacteria. To make sure it is cleaned wash it 3 times.
• Pour the water in a large pot then place the onions, peppers, garlic cloves and celery, bring to a boil
• Add 2 tbsp salt and vinegar then let boil for another 1 minute.
• Place the Pork Mesentery in the pot and wait until the liquid re-boils
• Put-in the dried bay leaves and whole pepper corn then simmer for 45 minutes or until Pork Mesentery is tender.
• Remove the Pork Mesentery from the pot then drain excess water
• Cut the Pork Mesentery according to desired size.
• Sprinkle the remaining salt over the Pork Mesentery. Make sure that it is evenly distributed over all the Pork Mesentery.
• In a separate pot/pan, pour the oil and heat until the temperature is good for frying
• Deep fry the Pork Mesentery. Make sure that the texture is crunchy before removing from the  frying pan.
• Combine all the dipping sauce ingredients in a small bowl, mix well.
• Serve Chicharon Bulaklak with dipping sauce and beer.

Chicharon Bulaklak Recipe is one of the Filipino favorite beer foods or pulutan.

Try this mouth watering Sinigang na Baboy

Have you eaten Sinigang na Baboy? Well, if you haven’t – I might tell you that you missed one of the best Filipino dish. Sinigang na Baboy is a sour soup native to the Philippines. There are several ingredients that can be used as a souring agent.

The most common souring ingredients are tamarind fruit or known as sampaloc, other fruits such as guava, tomato, green mango, pineapple, and wild mangosteen or santol can also be used to make the sinigang taste sour. This particular soup dish uses pork as the main ingredient.

If you follow these directions it will be an awesome taste experience for you!

• 1 kilo Pork cube into small cubes
• 2 medium size onion, quartered
• 2 medium size tomato, quartered
• 1 radish, sliced diagonally
• 4 gabi (taro root), cubed
• 2 medium size eggplant, sliced diagonally
• 1 bundle sitaw, cut into 2 inches length
• 1 bundle kangkong leaves
• 2 tbsp Sampaloc / Tamarind Sinigang mix
• 3 Siling haba
• Salt or Patis

• Wash the pork cubes thoroughly. Put in a large pot, cover with enough water then let it stay there for 5 to 10 minutes, this process will lessen the scum that rises to the surface when you boil the meat.  Now throw the reddish water after minutes.
• Add water again enough to cover the meat and bring to a boil, and simmer for 1 to 1 1/2 hours or until pork meat are tender. Take out all scum that rises to the surface. To add more water, make sure you add boiling water not just tap water, adding tap water will cause the meat shrink back.
• When the meat is already tender add gabi (taro root), and simmer for 8-10 minutes or until gabi are tender and start to disintegrate.
• Add onion, tomato and sinigang mix and simmer for 3-5 minutes. Season with salt or patis (fish sauce). Add in eggplant, sitaw, and radish, cook for 3-5 minutes.
•  Then add kangkong leaves and sili haba. Cook for another 2 minutes or until vegetables are cooked. Serve hot.

Sinigang na Baboy is one of the most favorite dishes that Filipino’s love.

The Ham and Cheese Empanada Delight

Ham and Cheese Empanadas Recipe are a delicious way to use up leftover ham.  If you are having a hard time to assemble your kids, then serving them with tasty and luscious ham and cheese empanada could be the easy strategy that you can come up with. This pastry that resembles the shape of half-moon circles is packed with yummy ham and delectable cheese that threatens to burst out.

Ham and Cheese Empanadas is flaky and has an inviting appeal of indulgence. The taste of each ingredient perfectly intertwined with one another. With this, empanada will satisfy your cravings for delightful flavor.  Moreover, it will also satiate your appetite.

Makes 20 puffs

Ham and Cheese Empanadas Filling:

• 1/4 kilo cooked ham, chopped
• 250 grams Cheddar Chesse or Filled Cheese, shredded
• 2 tbsps olive oil
• 1 medium onion, finely chopped
• 2 tbsps minced fresh parsley
• 2 tbsps bread crumbs
• 2 tbsps sour cream
• 1 large egg, lightly beaten
• Pinch of black pepper

Dough/Crust :

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp. salt
• 4 tbsp. sugar
• ½ cup butter, chilled & cubes
• ½ cup shortening
• 6-7 tbsp. icy cold water,
• 1 egg, for egg wash

To make the Ham and Cheese Empanadas Filling:

• Heat the oil in a frying pan over medium heat.
• Add the Onion and parsley, sauteing until the onion is translucent.
• Remove from Heat and transfer to a bowl.
• Add the chopped ham, bread crumbs, cheese, sour cream, egg and a dash of salt and pepper, mixing well.

To make the Ham and Cheese Empanada Crust:

• Sift the flour, baking powder, salt and sugar together in a bowl. Add in chilled and cubes butter and lard or vegetable shortening. Using a fork or hand pinch together until it forms a crumb. Add ice cold water 1 tablespoon at a time and mix well. Knead the dough for 3 minutes and form a ball.
• Let it rest for 15 minutes before using. Roll out dough on a floured surface and cut dough into your desired size, using empanada cutter, or a cookie cutter or any available round cutter you have.
• Place filling in the center and fold dough over to the opposite side. Crimp the dough with fork or with your fingers to seal the edges and repeat procedure until done.
• Place Ham and Cheese Empanadas on a baking tray, prick each empanada with fork and brush with egg wash.
• Bake in a preheated oven 375F, for about 30-40 minutes or until lightly brown. Time varies depend on the size of your empanada.

Ham and Cheese Empanadas Recipe are a delicious way to use up leftover ham from a holiday dinner!

Learn how to cook Sigarilyas Bicol Express

Bicol Express Recipe is a well-known hot and spicy pork dish, from the Bicol Region here in the Philippines. It is cooked in coconut milk with lots of chillies and shrimp paste or bagoong. Some people say that the history of this dish is named from the passenger train service but others said that it is called Bicol express because in Bicol, you can find lots of coconuts and chilies so you will be able to cook this recipe at any time you want.

Sigarilyas Bicol Express Recipe is not the usual Bicol Express recipe that we all know, this is much more nutritious; this time we’re going to cook this with sigarilyas. Winged Beans is the English name of sigarilyas, it has a squarish shape and frilly corners, it has a high calcium and protein content, and also has a good source of natural minerals like iron, vitamins A and C.

• 1/2 Pork belly, cut lengthwise
• 12 Pieces winged beans
• 5-10 Pieces green Bird’s Eye chilli (Thai Chili)
• 3 Pieces Siling labuyo (chili pepper cultivar)
• 1/2 Cup shrimp paste (Bagoong)
• 3 Cloves of garlic
• 1 Medium size onion
• 1 Can coconut milk
• Canola Cooking oil

• Clean the Pork belly and slice lengthwise, set aside.
• In a frying pan, heat Canola oil then saute garlic and onion.
• Add the sliced pork belly and stir fry until pork turns brown.
• Add shrimp paste(bagoong), mix well with the pork for another minutes.
• Pour the coconut milk, cover and simmer until the pork meat are done.
• Add the Sigarilyas (winged beans), bird’s eye chilli and green long chilli
• Cover and simmer in medium heat for 12 minutes or until the coconut milk had reduced to a thick oily gravy.

Tip:

• If you can’t tolerate too much spicy foods omit the Siling labuyo.

Learn how to cook this famous Adobong Kangkong

Adobong Kangkong Recipe is a simple vegetable dish that is considered a staple in many Filipino homes.

Adobong Kangkong Recipe is a dish made up of Kangkong Leaves or Water Spinach it is also known as Swamp Cabbage. Adobo is an authentic Filipino recipe, the ingredients are easy to find and not expensive. Here in the Philippines, water spinach grows easily in watery places so you can always see these on the market. This dish is cheap but very delicious, it can be an appetizer or and can be your main dish as well, it is best served with hot white rice.

Adobong Kangkong is very easy and delicious Filipino dish! Try it out!

• 1 big bowl of kangkong (river spinach)
• 1/4 kilo of pork, cut into small pieces
• 1/4 cup of vinegar
• 1/4 cup soy sauce
• 5 cloves of garlic, minced
• 1 onion, diced
• 2 laurel leaves (bay leaves)
• 1 cup pork stock (broth) or bouillon pork cube dissolved in water
• Salt and pepper to taste

• Saute garlic and onions in a big pan then add the pork.
• Allow the pork to brown and oil for a few minutes.
• Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
• Let simmer then add the vinegar. Do not stir for 5 minutes.
• Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves.
• Continue cooking until the vegetable is done.
• Serve hot with rice.

• Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

1st Published on: Dec 19, 2007 @ 1:52

Learn how to cook Pancit Miki Guisado

Pancit Miki Guisado Recipe is an adaptation from the Chinese noodle cuisine. The word pancit derives from the Hokkien language pian i sit which means something conveniently cooked fast. Pancit Miki is the generic name for fresh egg noodles. It is sold in a variety of sizes, thin, medium and thick; flat or rounded.

Pancit Miki Guisado is one of the most famous dishes in Filipino cuisine, it is usually served with bread and even with rice. This recipe is actually a complete meal, the main ingredient is the noodle made out of rice, it contains vegetables, prawns, chicken or pork.

On celebrations such as birthdays, the traditional belief as they say, that this dish must be on the table because it represents long life and good health. Here’s how to cook this mouth watering Pancit Miki Guisado Recipe, the easiest way.

• 1/2 kilo Pancit Miki noodles
• 1/4 kilo pork belly, sliced
• 2 pieces boneless chicken breasts, sliced
• 2 cups cabbage, chopped
• 1 cup shredded carrots
• 1/2 cup cauliflower, sliced
• 1 medium onion, sliced
• 1 tbsp oyster sauce
• 1/4 tsp sesame seed oil
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 5 tablespoons soy sauce
• Canola cooking oil

• Heat Canola oil in a large wok.
• Add the pork belly and chicken then stir-fry until it is golden brown.
• Add onions then cook until it becomes soft.
• Add sesame oil, salt, pepper, soy sauce, and oyster sauce then saute for 6 minutes.
• Add the cabbage, cauliflower and carrots then cook until vegetables are tender.
• Add the miki noodles, toss and mix well with all the ingredients then cook for another 2 minutes.
• Off the heat, then transfer to a large serving plate.
• Serve with Rice or Hot Pan de Sal

Pancit Miki Guisado Recipe is one of the most famous dishes in Filipino cuisine, usually served during birthdays.

How to cook Adobong Labong

Adobong Labong Recipe or Bamboo Shoot Adobo is one of the numerous variants of the adobo recipe in the Philippines.  This is dish uses bamboo shoots or Labong in Tagalog with pork and or shrimps.   Filipino vegetarians have experimented with ways to create vegetarian adobo dishes. One of those is the Adobong Labong or Bamboo shoot adobo, although this particular recipes is not vegetarian.

Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species from the new bamboo culms that come out of the ground. They are sold in various processed shapes, and are available in fresh, dried, and canned versions.

Filipinos have many ways how to cook Labong, aside from this Adobong Labong dish we also have Ginataang Labong.

• 1/2 kilo bamboo shoot cut into strips
• 1/4 kilo pork belly, cut into strips
• 1/2 head garlic, crushed
• 1 small sized onion, chopped
• 2 pieces Bird’s eye chili, sliced
• 1/4 cup vinegar
• 1/2 cup soy sauce
• 1/2 tsp. peppercorns
• 3 pieces bay leaf
• 2 tbsp. sugar
• 4 tbsp. Canola cooking oil
• salt to taste

• In a large wok place the Labong or bamboo shoot and add water enough to cover the labong.
• Turn the heat and bring to a boil and simmer for 5 to 10 minutes.
• Remove from Wok then  drain and rinse, this will eliminate the after taste of the bamboo shoot.
• Return the Labong or bamboo shoots to the pan, add in 3 cups of water, add in all the other ingredients except salt.
• Bring to a boil and simmer for 40 minutes or until most of the liquid has evaporated.  Add salt to taste.
• Serve with Garlic rice.

This delicious Adobong Labong Recipe or Bamboo Shoot Adobo is one of the numerous variants of the adobo recipe.

How to cook Pork Estofado

Pork Estofado Recipe is a dish made up of pork, stewed in a blend of vinegar and soy sauce with carrots and fried plantain which is known as Saging na Saba in Tagalog. The plantain adds sweetness and gives a different flavor that makes this dish so appetizing and delectable. You will love having plantains in some of your dishes as well. Pork Estofado is commonly served by Filipinos and is always present in the table during special gatherings; it is similar to the famous Pork Adobo and Patatim.

This dish sound Spanish but this is actually an authentic Filipino recipe, it is only the name and Estofado just means stew. We also suggest that you try our Lengua Estofado Recipe.

• 3/4 cup sugar
• 1 head garlic, cloves crushed
• 1 kg boneless pork shoulder, cut into cubes
• 1 bay leaf
• 1 carrot, sliced into 1/2 inch rounds
• 1 cup vinegar
• 1/2 cup Silverswan soy sauce
• 1 cup water
• 1/4 cup Canola oil
• 2 pieces Pan de sal, cut into 1-inch squares and fried in oil
• 3 saba (plaintain) bananas, sliced diagonally into 2-inch pieces

• Heat oil in a casserole. Fry the garlic until brown. Remove garlic from pan and set aside.
• Combine sugar, vinegar, soy sauce and water in a mixing bowl. Set aside to allow flavors to blend.
• Pour in remaining oil and heat. Add pork and brown lightly on all sides. Pour in vinegar mixture. Bring to the boil, then lower heat to simmer. (Do not stir, or the vinegar will have a “raw” taste).
• Add bay leaf and simmer for about 20 minutes or until pork is almost tender.
• Add the carrot and, 5 minutes later, the bananas. When bananas and carrot are almost tender, about 5 minutes more, stir in french bread.
• Continue simmering until pork is fully cooked and bananas and carrot are completely tender, about 5 minutes. Garnish with French bread squares.
• Serve Hot with rice.

Pork Estofado Recipe is commonly served by Filipinos and is always present in the table during special gatherings.

How to cook Embutido the famous Filipino Meatloaf

Embutido Recipe is a kind of meatloaf prepared in Filipino style. This is a well known dish in fact you will always see this in every Filipino table during special occasions and holidays.

Embutido is steamed or baked, wrapped in aluminum foil. There are many ingredients needed in this recipe such as ground pork, some hotdogs or sausages, hard boiled eggs, pickle relish, raisins, carrots, cheese, bell peppers, onions and some spices. This dish can be served hot with rice along with your favorite chili sauce or cold as an appetizer.

Embutido can be stored in a fridge and will last for a month.

•     1/2 kilo lean ground pork
•     1/2 cup finely chopped carrots
•     1 cup (6 slices) finely chopped (sweet or cooked) ham
•     3 tbsp. minced green bell pepper
•     3 tbsp. minced red bell pepper
•     1/3 cup sweet pickle relish
•     1/4 cup raisins
•     3 whole eggs
•     1/2 cup grated cheddar cheese
•     dash of liquid seasoning
•     salt & pepper, to taste
•     1 tbsp. cornstarch
•     slices (wedges) of hard-cooked eggs
•     slices (wedges) of Vienna sausage
•     aluminum foil, 10″ x 12″ sizes

• Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
• In a bowl, combine all the ingredients and mix until well blended.
• Divide the mixture into 2 to 4 portions (depending on how many you want to make).
• Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages.
• Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
• Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
• Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water.
• Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
• Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.
• Refrigerate unused embutido.

Embutido Recipe is more delicious when served hot with rice along with your favorite chili sauce.

How to make Longganisa Hamonado

Longganisa is a Filipino sausage traditionally made with pork, though beef, tuna and chicken can also be used in this recipe. This is similar to chorizo and it often serves as the popular breakfast in the Philippines called “Longsilog” which stands for longanisa, sinangag and itlog or cooked fried eggs.

In this recipe we are going to make Longganisa Hamonado Recipe, it is known for its sweet taste like ham unlike other longanisa that is garlicky and spicy. This is made of ground pork, sugar, salt, and paprika then stuffed in hog casings. Prague powder is a pink curing salt which preserves the meat to prevent it from spoiling.

• 1/2 kilo ground pork
• 1/2 cup brown sugar
• 5 cloves of garlic, crushed
• 1/2 tsp Prague powder #1
• 1 tablespoon Cane vinegar
• 1 1/2 tablespoon salt
• 1 tablespoon ground black pepper
• 1 tbsp paprika
• hog casing
• canola oil, for pan-frying

• In a large container combine all ingredients except the hog casing and canola oil then mix very well.
• Cover and refrigerate overnight or for 12 hours.
• You can test and adjust the taste of the marinated ground pork by frying a spoonful then taste it.
• To make longanisa links, make sure to wash the hog casings thoroughly using warm running water before stuffing them with the sausage.

To Cook the Longanisa:

• In a frying pan, place the sausage links then add enough water – about halfway up the sides of the sausages.
• Then simmer it over medium-to-high heat, turning the sausages until all the water evaporates, about 8 minutes.
• Add oil and fry until golden brown.
• Serve with Sinangag and fried Egg.

Here some of the popular recipes for the Chinese New Year

Celebrate the Filipino-Chinese New Year style with Filipino Recipes Portal selection of the best Pinoy dishes.  In the Filipino-Chinese tradition, families will gather on the night before to celebrate with a traditional spread of savory and sweet.

Almost all New Year dishes serve a symbolic purpose to usher in happiness and attract good fortune. Guests keen to bring something for the host can’t fail with food: think oranges, Chinese BBQ meat, or anything edible and red.

Filipino-Chinese New Year is one of the most important traditional holiday in the Philippines. Here are a number of popular main dishes to help you celebrate, from Tikoy, Sweet and Sour Pork to Peking Duck.

1] Tikoy Recipe – Tikoy or Nian gao is known as Chinese New Year pudding, the Nian gao is made up of glutinous rice flour, wheat starch, salt, water, and sugar. The colour of the sugar used determines the colour of the pudding (white or brown). Tikoy or Nian Gao is considered as a centerpiece during Chinese New Year in the Philippines.

2] Pancit Canton Recipe -  is a mixture of egg noodle dish with chicken, vegetables, shrimp and Chinese sausage. It is one of the Filipino traditional food, you will always see this dish prepared in every special occasions like birthdays, Chinese New Year, Christmas celebrations.

3] Siomai Recipe – is a dimsum of Chinese origin which is loved by many Filipinos. One can order different kinds of siomai but the base is always pork.

4] Butsi Recipe -  or Red bean sesame seed balls, Jin deui for Chinese is a type of fried Chinese pastry made from glutinous rice flour and commonly found in the Far East.

5] Chop seuy Recipe – is a popular Filipino-Chinese vegetable dish primarily made up of mixed vegetable with meat like chicken,  beef, shrimp or pork, added for extra flavor.

6] Pata Tim Recipe – is an enticing braised pork leg dish influenced by the Filipino-Chinese community here in the Philippines. This recipe is slowly boiled to make the meat really tender then cooked in a mixture of oyster sauce, soy sauce, cornstarch and a little sugar.

7] Chinese Beef Broccoli Recipe – has it all, the cancer fighting broccoli, heart-healthy garlic, and lean meat are chopped up and stir fried in a nonstick skillet, then simmered in a delicious, fragrant brown sauce that delicately envelops the meat and vegetables.

8] Peking Duck Recipe – Peking Roast Duck is a famous duck dish from Beijing, China that has been prepared since the imperial era, and is now considered one of China’s national foods.

9] Sweet and Sour Pork Recipe – is a Chinese dish, a popular Cantonese cuisine and often seen on menus in restaurants around the world.

10] Spicy Shrimp Broccoli Stir Fry Recipe – is a healthy and delicious spicy shrimp and broccoli on your table in less than 30 minutes.

Other Dessert Recipes you can add to your Chinese New Year celebration

• 1] Buko Salad Recipe
• 2] Frozen Brazo de Mercedes Recipe
• 3 Buko Pandan Salad Recipe
• 4] Fruit cocktail Icebox Cake Recipe
• 5] Buko Pie Recipe
• 6] Tiramisu Recipe
• 7] Buko Pandan Shake Cooler Recipe
• 8] Buko Melon Salad Recipe

How to make Lucban Longganisa

Lucban Longganisa Recipe is a very popular garlicky and slightly sour sausage that is similar to chorizo de bilbao, the famous garlic sausage from Spain.   This Longganisa originates from the town of Lucban in Quezon Province, Philippines.   When you visit Lucban, you could see locals making it and displayed in many parts of the town.

Lucban Longganisa is identified for its aromatic and garlic smell. It is basically made from ground pork mixed with herbs and lots of garlic. This longganisa is best eaten together with Sinangag rice and fried egg then dipped in vinegar for added taste, this combo meal is popularly known as Long-Si-Log.

This is our experimented version of Lucban Longganisa, if you have a better version we will gladly try it, just post the recipe in the comment box below.

• 1 kilo ground pork belly, 20% pork fat
• 2 1/2 tbsp finely minced garlic or 2 tbsp garlic powder
• 2 1/2 tsp powdered oregano or 2 tablespoons of fresh oregano
• 1/2 cup Cane vinegar
• 2 tbsp rock salt
• 2 tbsp plus 1 tsp Spanish paprika
• 2 tbsp black pepper
• Edible sausage casings or thoroughly cleaned pork intestines
• more Cane vinegar, for rinsing the casing.

• In a large bowl combine and mix all the ingredients thoroughly.
• Then let sit for 1 hour at room temperature.
• Soak the sausage casings in warm water to soften.
• Rinse the inside with vinegar by pouring inside.
• Using a funnel, stuff the meat mixture in the sausages, then tie off to make links.
• Let sausages sit in the refrigerator for 12 hours, then freeze afterwards.
• Best serve with Sinangag rice and fried egg

How to cook Pork Tempura

Tempura is a popular Japanese dish commonly cooked with vegetables and seafood such as squid, fish and most specially shrimp. In this dish we are preparing the Pork Tempura Recipe, though pork is not usually cooked as tempura, but it is as appetizing as the typical tempura that we all enjoy.

According to history this dish was imported and introduced to Japan by Portuguese and the term “tempura” is a kind of a cooking process which is dipping the vegetables and fish into a batter and then frying.

Now here’s how to cook this scrumptious version of Pork Tempura Recipe, it is absolutely easy to make, serve it with your favorite dipping sauce.

Tempura special sauce:

• 3 pcs Calamansi, juiced
• 1 cup soy sauce
• 3 tablespoons white balsamic vinegar
• 1 teaspoon granulated sugar
• 1 jalapeno, seeded and diced
• 1/4 cup loosely packed cilantro leaves
• 1/4 cup loosely packed parsley leaves
• 1/4 cup loosely packed basil leaves
• 1/4 cup loosely packed mint leaves
• 2 tablespoons minced garlic

Tempura:

• 1/2 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 egg
• 1/4 cup soda water
• 1 teaspoon rice wine vinegar

Pork:

• 2 cups buttermilk
• 1 tablespoon Cajun spice (optional)
• 1 pork tenderloin (1 1/2 to 2 pounds), sliced 1/2-inch thick on bias
• Oil, for frying

Pork Tempura Recipe is absolutely easy to make and you can serve it with your favorite dipping sauce.

How to cook Victorias Chorizo Patties

Chorizo is originally from Spain and a highly flavored sausage that’s been adapted and very popular in the Philippines.  The chefs at Bacolod Academy for Culinary Arts (BACA) developed a dish from Victorias Chorizo, the Victorias Chorizo Patties Recipe with Mango Chutney.

I absolutely loved this recipe, it is really flavorful and easy to prepare.  You can cook this for a wake me up breakfast meal, or make them a burger sandwich.

• 1 250g Victorias Foods Chorizo
• 2 pcs eggs
• salt and pepper to taste
• 1/4 tsp paprika
• 1 tsp finely chopped parsley
• 1 tsp minced garlic
• 50g  minced red onions
• 15g all purpose flour
• 50g breadcrumbs

Mango Chutney:

• 1 pc. ripe Mango cut into small cubes
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 pc apple cut into small cubes
• 50g red onion, finely chopped
• 50g red bell pepper, finely chopped
• 1 tbsp vinegar
• 1 1/2 tsp lime or lemon juice
• 35g sugar
• 1g dried chili flakes

Coleslaw:

• 178g shredded cabbage
• 64g carrots, thinly sliced
• 64g celery, thinly sliced
• 14g raisins
• 50g mayonnaise

• Mince or finely chop the chorizo without the skin.
• Add minced garlic, chives, and red onions into the mix. Blend well.
• Season with minimal salt, paprika and white peppers.
• Add I egg and the 15g flour for binding into the mixture and combine.
• Shape the meat dough into patties and drenge in flour then dip on beaten egg and lastly on the breadcrumbs.
• Pan-fry golden brown on all sides. Remove patties and set aside. Place on paper towels to dry.
• Prepare coleslaw, combine the vegetables (cabbage, carrots, celery and raisins).
• Add the mayonnaise, salt and pepper and mix well. Set aside or place in refrigerator to cool.
• Prepare mango chutney. Saute red onions into a saucepan.
• Add the cubed apples and saute well until soft.
• Add the red bell peppers into the apples and combine well.
• Add the mangoes and saute carefully as to not mash the mangoes.
• Add the sugar and vinegar, lemon juice and let it simmer for a few seconds to melt the sugar.
• Add the spices (salt, pepper, nutmeg, chili flakes and cinnamon) into the chutney. Stir evenly then set aside to cool.
• Plate your chorizo patties, coleslaw and mango chutney together.
• Serve immediately.

Victorias Chorizo Patties Recipe with Mango Chutney is very flavorful and easy to make.

About Victorias Food Corporation

Victorias Foods Corporation (VFC), a wholly owned subsidiary of Victorias Milling Company, Inc. (VMC), is a food company primarily engaged in the business of canned fish and meats, and the processing of meats. The processing plant is complemented with a 450-tonner cold storage facility and a spacious warehouse for raw materials and finished goods.

It made its first commercial production of Victorias brand Spanish Style Hot Sardines and Hot Bangus in the late ‘70s. New variants of Bangus and Sardines were introduced in the 90’s as consumer tastes expanded. The Luncheon Meat variant was introduced soon after and continues to be a favorite.

Victorias Foods Corporation (VFC) made its breakthrough in meat processing when it launched its sweet tasting American cooked ham, smoked bacon, Chinese ham and Chorizo in the early 2000’s. Tocino and Beef Tapa now form a part of the VFC meat line.

Victorias Foods Corporation (VFC) continues to source its meat only from Negros, as with its fish products in order to maintain freshness. This makes Victorias products truly and proudly Negros-made, and a premium choice pasalubong of Filipinos here and abroad.

About Bacolod Academy for Culinary Arts (BACA)

A little History of B.A.C.A..

The Dumaguete Academy for Culinary opened in 2010. It was in 2013 that BACA Director Guenther Sanin decided to expand to the other Capital City of the island: Bacolod City. The result was the opening of “Bacolod Academy for Culinary Arts” (BACA) in the Heart of the City of Bacolod.

The B.A.C.A. Chefs