Category: Pork

INGREDIENTS:

• 1 tablespoon canola oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 pound ground pork
• 1 tablespoon fish sauce
• 1 cup tomato sauce
• 1/4 cup banana ketchup
• 1 cup of water
• 1 large potato, peeled and cubed
• 1 large carrot, peeled and cubed
• Hard-boiled eggs, peeled
• 1 cup thawed sweet peas
• 1/4 cup raisins salt and pepper to taste Read

PROCEDURE:

1. In a wide pan of medium heat, heat oil. Add onions and garlic and cook until softened.
2. Add ground pork and cook, breaking to pieces with the back of a spoon, for about 3 to 5 minutes, or until no longer pink.
3. Add fish sauce and continue to cook for about 1 to 2 minutes.
4. Add tomato sauce, banana ketchup, and water, stirring to combine.
5. Bring to a boil. Lower heat, cover, and continue to simmer until meat is tender and fully cooked.
6. Add potatoes and carrots and cook until tender.
7. Add the hard-boiled eggs, green peas, and raisins.
8. Continue to cook until thoroughly heated through and sauce is reduced.
9. Season with salt and pepper to taste.
10. Stir and let it simmer for 3 minutes. then serve.

INGREDIENTS:

• 1 tablespoon canola oil
• 1/2 red bell pepper, cored, seeded and cut into 1/2-inch thick strips
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 2 pounds pork sirloin, cut into 1-inch cubes
• 1 tablespoon fish sauce
• 1 cup tomato sauce
• 1 1/2 cups water
• 1 bay leaf
• 1 cup frozen sweet peas, thawed
• salt and pepper to taste

PROCEDURE:

• In a wide pan over medium heat, heat oil. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside.
• In the pan, add onions and garlic and cook until softened. 
• Add pork and cook for about 4 to 5 minutes or until lightly browned. 
• Add fish and sauce and cook for about 1 minute.
• Add tomato sauce, water, and bay leaf. Bring to a boil. 
• Lower heat, cover and continue to cook for about 20 to 30 minutes or until pork is fork-tender and sauce is reduced.
• Add sweet peas and bell peppers cook for about 2 to 3 minutes or until heated through. Season with salt and pepper to taste. 
• Add bell peppers and cook for another 1 to 2 minutes or until tender yet crisp. Serve hot.

INGREDIENTS:

• pork
• tamarind
• red onion
• tomato
• fish sauce 
• radish
• kangkong 
• finger chili 
• Stringbean
• Taro
• Okra
• Eggplant

PROCEDURE:

1. Place pork ribs and water in a pot and bring to boil.
2. Add the red onion, tomatoes and fish sauce. Cover and let it simmer until pork becomes tender.
3. Add the taro and simmer again for 5 minutes.
4. Toss in the string beans and radish and let it cook for 2 minutes
5. Add the okra, eggplant, finger chili, and the kangkong stalks.
6. Add the tamarind paste or tamarind powder mix. Season with salt if needed.
7. Toss in the kangkong leaves. Turn off the heat and let the vegetables finish cooking from the residual heat.

INGREDIENTS:

• 2 pounds pork face snout, ears
• water
• 2 bay leaves
• 2 tablespoon salt
• 1 teaspoon pepper corns
• 8 ounces pig brain
• 1/4 cup cup calamansi juice
• 1 red onion peeled and diced
• 1 thumb-size ginger peeled and minced
• 3 Thai chili peppers stemmed and minced
• salt and pepper to taste

PROCEDURE:

1. In a pot over medium heat, combine pork face and enough water to cover. Bring to a boil, skimming scum that accumulates on top. Lowerheat, cover and simmer for about 45 minutes to 1 hour or until meat is tender but not falling apart. With a slotted spoon, remove meat and drain well.
2. Add pig brain to pot and cook for about 8 to 10 minutes. With a slotted spoon, remove brain and transfer into a bowl. With a fork, mash until smooth. Set aside.
3. Over hot coals, grill pork for about 4 to 6 minutes on each side or until crisp and slightly charred. Allow to cool to touch and dice.
4. In a large bowl, combine pork meat, onions, ginger and chili peppers. Add calamansi juice and toss to combine. Add mashed pig brain and stir until well-distributed. Season with salt and pepper to taste.