How To Make Pork Barbecue

The number of pieces ( if how many sticks) depends on how long or big you want your barbecue, I'm just sharing the result of what  I did, to give an idea to those who are planning to start a small business, this one is a good one to start with. This is just a basic barbecue recipe that I love. It's yummy!

Ingredients for 80-100 sticks:
5 kilos pork belly ( cut to your desired size)
1 litre Sprite
3 cups ketchup
1 cup pineapple juice
1 tablespoon ground pepper
1 cup soy sauce
1/2 cup lemon or calamnsi juice or vinegar
1 head garlic ( minced)
salt to taste

Procedure:
1.Combine all the ingredients and marinate for at least 2 hours, after 2 hours remove from the marinating sauce and put in the bamboo skewers. Do not throw the marinade because we will use is for basting while grilling the barbecue. If marinating sauce is not enough to brush the barbecue just add more or you can make your own sauce.

2. When you start grilling bast the barbecue every now and then until cooked.

3. Serve and enjoy:-).


Note: You can improve the taste of this barbecue, use your own taste buds :-).
If you have a delicious barbecue recipe you can share it with me, thanks and happy cooking.

Sisig Krep

“Sisig” (see’ seeg) is an original Filipino recipe started by folks from the country’s northern part, Pampanga.This one is sisig with a twist from the ingredient specialist who shared this recipe to us.

Recipe type: Starter

Number of serving: 15 servings

Preparation time: 45 minutes

Cook time: 30 minutes

Ready in: 1 h, 15 m

Difficulty: Very Easy

Ingredients:

Meat:

1 kilo skin-on pork mask (if available OR 1 kilo skin-on picnic shoulder)

¼ kilo lightly boiled chicken liver (semi cooked ; Mash to a paste state. Set aside)

Flavor enhancers :

70 ml cane vinegar

5 grams  salt

2 grams cracked black pepper 

1 bulb large white onion (finely chopped ; Set aside ½)

1 clove garlic (crushed ; Set aside)

2 pcs red cayenne (or Jalapeno pepper finely chopped)

50 ml soy sauce 

20 ml lemon juice 

15 ml palm oil

Grilling/serving medium :

Griller

Charcoal

20-25 pieces pita bread (roll)

Procedures:

1. De-hair and clean well meat. Boil to “bite-friendly” tenderness but not to the point of disintegration.

2.  In fiery red charcoal, while tossing and tumbling boiled meat as needed, grill enough to sear or turn skin dark brown. Slice and cut into 4 pieces per square inch. Set aside.

3. In a suitable frying pan, heat palm oil. Add in crushed garlic, toss until brown, dump the ½ chopped onion-mix and tumble until translucent. Remove or strain cooked solids. Set aside this “flavored oil”.

4. In a bowl, in this sequence and while tossing constantly, mix cut meat, chicken liver paste, vinegar, soy sauce, salt, black and red peppers. Mix well. In the same frying pan with “flavored oil” pour in meat mixture and lightly heat tumbling well to avoid sticking to bottom of pan.

5. Remove pan from heat and lastly, add in lemon juice and the other ½ chopped onion. Tumble. Heat very lightly pita bread until little brown spots appear in still live charcoal or at direct fire from gas stove.

6. Lay flat unto plate and pour in 50 grams “Sisig”. Roll as shown in picture.

7. Cut into 2-3 pieces if desired. Garnish. Serve.

NOTE: Sisig is best paired with steamed rice, roll into log or wedge unto your home  made crepe

Click the link below and learn more about this recipe.

http://www.jdantemorados.com/9/post/2013/09/a-blend-of-3-nations-bagwang-sisig-krep.html

Contributed by: Mr. Jose Dante S. Morados

Simple Paksiw na Pata

I like this dish of pork legs next to adobo because if you cook the pork legs this way the vinegar neutralized the fatty flavor making it tastes excellent and perfect to pair  with rice.

Ingredients for 8 servings:
 1 kilo pork leg (pata)
 5 cloves garlic (crushed)
 1/2 cup soy sauce
1/2 teaspoon peppercorn ( pamintang buo)
 1 cup vinegar
 3 cups water
 salt if needed


Procedure:
1. In a pot put the garlic, pata, soy sauce, vinegar,peppercorn then allow to simmer until the meat absorbed the color of the soy sauce.
3. Add the water and cover, simmer until it is tender stirring occasionally
4. When it is done serve it with rice :-)

Mely's Kitchen Pork Steak

Simple and easy to cook dish yet very tasty. I am sure that everybody will love this.

Ingredients:
1 kilo  pork chop
1/2 cup soy sauce
2 onions sliced into rings
5 calamansi
salt and pepper to taste

Procedure:
1. Marinate the pork chop with lemon, soy sauce and ground pepper for an hour. After an hour remove from marinating sauce then pan fry until brownish then set aside. Do not throw the sauce because we will use it later.
2. Saute the onion then add the pork chops, simmer for 2 minutes to allow the flavors of the onion and pork to blend well, then add the sauce, ground pepper and salt to taste and simmer until done.
3. Serve hot.

Sweet Pork Adobo

I do not like sweet adobo before, but my sisters do, as time passed by I learned to appreciate it, and now it is one of my favorites.

Ingredients for 8-10 servings:
1 kilo pork  ( any part that you like)
1/2 cup soy sauce
3/4 cup vinegar
1/4 teaspoon peppercorn ( pamintang buo)
4 cloves garlic
1/4 cup sugar or according to your taste
1 cup water ( add if needed)

Procedure:
1.Saute the garlic then add the pork  and saute until the pinkish color is gone.
2. Add the soy sauce and peppercorn then increase the heat making the soy sauce almost dry to enhance the color, then adjust the heat to medium and add the vinegar, cover and let simmer. Do not mix until the vinegar boils so that the texture of the meat will be nice and smooth.
3. Once boiling, add the sugar, mix well then simmer for few minutes until the pork absorbed the flavor and color.
4. Add the water and simmer until the meat is tender. If it is already tender and still has a lot of water increase the heat to make the soup evaporate making the adobo just saucy.
5. Serve it hot.

How to Make Homemade Skinless Longganisa

A simple way of making skinless longganisa, healthier than the one that we can buy from the market that is fully loaded with chemicals. Make it at the comfort of your home, happy cooking,

Ingredients for 2-3 servings:
1/4 kilo ground pork
8 cloves garlic ( minced)
1 tablespoon all purpose flour
1 1/2  tablespoons sugar
2 teaspoons vinegar
1 tablespoon soy sauce
1/2 teaspoon ground pepper
1/4 teaspoon salt

Procedure:
1.Combine  all the ingredients, mix well until fully blended, then divide into 8 portions, roll with your palms and form into longganisa shape.

2. Refrigerate or fry  right after making it, then serve it hot with fried egg and fried rice.

Note: Put a little sugar when you fry it, to give a caramelized texture.

Pork Sinigang sa Miso

Filipinos really love sinigang, my family loved it with a strong "kilig asim" effect when you sip the soup. There are different ingredients to make the sour flavor of sinigang like, tamarind, calamansi, guava, tomatoes, miso, etc. I am going to share the one with miso.


Ingredients:
1/2 kilo pork
4 cups water
1/4 cup miso ( boil in 1/2 cup water)
1 bunch kangkong ( swamp cabbage)
6 pods okra
2 tomatoes
1 onion
3 pieces chili ( silng haba)
salt and pepper to taste

Procedure:
1.In a pot put the tomatoes, onion and pork then cook over medium heat until the pinkish color of the pork is gone, add the water and bring to a boil. Simmer the pork until tender.
2. Add the okra and simmer for a minute then the kangkong, chili, salt and pepper then simmer for few seconds and add the miso mixture then simmer until done and turn off the heat
3. Serve hot with rice.

You can add more vegetable sinigang for this recipe.

Pork Sinigang with Tanglad

I am just curious about the result of sinigang with lemon grass or tanglad since tanglad is very popular with tinola. I like the aroma of tanglad in a soup and I found out that sinigang with tanglad is also the best, the perfect taste of sinigang together with the aroma of tanglad is a perfect appetite booster. Try it.

Ingredients for 5 servings:
1/2 kilo pork
1 bunch swamp cabbage ( kangkong)
8 pods okra
2 stalks lemon grass ( tanglad)
6 cups water
1 big tomato
1 onion
1 small sachet Sinigang Mix
salt and pepper to taste

Procedure:
1. In a pot put the tanglad at the bottom, then the onion, tomato and pork, cook over medium heat. Just allow to simmer until the natural juices from meat will come out, simmer for 5 minutes, then mix well.
2. Add the water and bring to a boil, when it is boiling, reduce the heat and just let it simmer until the meat is tender.
3. When the meat is tender add the okra and simmer until half cooked then add the chili and  kangkong, simmer until done, add the sinigang mix,  let simmer for a minute, add salt and pepper if necessary then turn off the heat.
4. Serve it hot.

Mely's Kitchen Pork and Chicken Adobo

I need to feed 20 persons that's why I put an egg as an extender to my pork and chicken adobo since I do not have carrots and potatoes. Nothing's left after the dinner and my friend's were satisfied. :-).

Ingredients:
1 kilo chicken
1 kilo pork
2 dozens cooked quail's egg
1 cup soy sauce
1 cup vinegar
4 cloves garlic
1 small onion
1 small bell pepper

Procedure:
1. Saute the garlic and onion then add the chicken, pork, ground pepper, vinegar and soy sauce, . Cover and let simmer for 5 minutes over medium heat. After 5 minutes, stir and mix well, continue to simmer until the meat is tender.

3. Continue to simmer until fully cooked, then increase the heat to make the sauce thicker then turn off the heat, put the eggs and serve.

Pork and Shrimp Siomai

After making my siomai wrapper I want to test it, so I made this pork and shrimp siomai, the result about the wrapper is fine. The siomai is yummy with additional tangy flavor from the shrimps, you will surely ask for more.

Ingredients:
1/4 kilo ground pork
12 siomai wrapper ( click here and learn to make siomai wrapper)
12 cleaned deshelled shrimps
1 onion ( minced)
5 cloves garlic ( minced)
1/2 carrot ( minced)
1/4 cup flour
1/4 teaspoon ground pepper
salt to taste


Procedure:
1. Set aside the wrapper then mix all the ingredients very well.

2. Spoon a portion then wrap with the siomai wrapper
3. After wrapping insert the shrimp in the center, when the steamer is already boiling out the siomai and steam for 30 minutes or until done.

4. Serve and do not forget to smile :-).

Pork Broccoli

I cooked this dish from a friends request. I made it simple and budget friendly, but still it is yummy. I hope you will like it.

Ingredients for 3 servings:

1 head of broccoli (regular size)
1/4 kilo pork
2 tablespoons soy sauce
1 onion
3 cloves garlic
2 cups
1 1/2 teaspoon corn starch dissolve in 1 tablespoon water
salt and pepper to taste

Procedure:

1. If the pork that you will use has fats,  toast the fats then saute the garlic and onion.
2. Put the rest of the pork together with the soy sauce and simmer for a minute.

3. Add the water and bring to a boil.
4. Increase the heat then add the broccoli stirring constantly until it is half cooked then add the dissolved corn starch, salt and pepper then simmer until cooked.

5. Serve it hot.

Mely's Kitchen Roasted Pork

I bought pork for adobo that I'm going to cook for my friends who will visit me, but while I was cooking other dishes the gas tank was emptied so I decided to roast it and here is how I did it.

Ingredients:
2 kilos pork shoulder
1/2 cup calamansi or lemon juice
1/2 cup soy sauce
salt and pepper to taste

Procedure:
1. Combine all the ingredients then marinate for at least 2 hours.
2. Preheat the oven at 180C then put the pork and roast for 60 minutes each side.
3. Turn off the heat and let rest for 30 minutes.
4. Remove from the oven  then serve with your favorite dipping sauce :-)

Pork Sinigang sa Bayabas

The aroma of the guava made the soup more appetizing every time you sip it. Have you tried this flavor of sinigang? You will definitely love this!

Ingredients for 5 servings:
1/2 kilo pork ( any part of your choice)
1/2 kilo ripe guava ( sliced into small peices)
2 pieces eggplant
1 bunch string beans
2 tomatoes
1 onion
4 cups water ( add if necessary)
spring onion
salt and pepper to taste

Procedure:
1. Put the guava in a blender then add 1 cup of water and blend well until smooth, drain and set aside 
2.In a pot put the onion, tomatoes and pork, salt and pepper then simmer over medium heat until the pinkish color of the meat is gone.Then add the water and bring to a boil.
3. Simmer until the meat is tender then add the eggplant and string beans then simmer until tender.
4 Add the guava extract and simmer for few minutes until the flavors are well blended, add salt and pepper if necessary then turn off the heat.
5. Add spring onion then serve and enjoy.

You can add more vegetable for this recipe.

Pork and Chicken Adobo

I always love this adobo combo specially when my older brother was the one who cooked it, but now, the more I love my version :D :D. The chicken meat is tenderer than pork, therefore it is important to choose a tender pork so that it  will be cook evenly with the chicken, here is my simple way of cooking this.

Ingredients for 5 servings:
1/4 kilo chicken
1/4 kilo pork
1/4 cup soy sauce
1/2 cup vinegar
salt and pepper to taste
3 cloves garlic

Procedure:
1. Marinate the pork and chicken with the soy sauce, salt and pepper.

2. Saute the garlic then add the marinated chicken and pork together with the marinade and simmer or 2 minutes.

3. Add the vinegar then cover, just allow to simmer over low heat to incorporate the flavor.
4. Stir constantly until fully cooked then serve it hot with rice and enjoy.

Mely's Kitchen Siomai

I made this siomai with more vegetables for lower calories in every serving. It is still delicious even if it is not too meaty. Try it and let me know.

Ingredients:
1/4 kilo ground pork
15 siomai wrapper
1 onion ( minced)
5 cloves garlic ( minced)
2 carrots ( minced)
1 potato (minced)
1 egg beaten
1/4 cup flour
1/4 cup minced spring onion
1/2 teaspoon ground pepper
salt to taste


Procedure:
1. Set aside the wrapper, then mix all the ingredients very well.
2. Spoon a portion and put at the center o the wrapper and wrap it to well.

3 After wrapping, steam for 30 minutes or until done.

4. Serve and enjoy.

Higadillo

Higadillo is a pork and liver stew that goes well with rice or bread. I added carrot and potato as an extender, but it's okay if it's not included.

Ingredients for 5 servings:
1/4 kilo pork meat
1/4 kilo pork liver
2 tablespoons vinegar
2 tablespoons soy sauce
3 cloves garlic
2 medium size potatoes
1 big carrot
1 teaspoon sugar ( or according to your taste)
1 tablespoon bread crumbs ( if there is no breadcrumbs add another 1 tablespoon of flour)
1 onion
2 cups water
1 tablespoon flour ( dissolved in water)
salt and pepper to taste
1/2 cup sliced spring onion

Procedure:
1. Saute the garlic and onion then add the pork meat and liver and simmer until the pinkish color is gone then add the soy sauce and vinegar and simmer for 2 minutes.

2. Add the water and bring to a boil, once boiling lower the heat and simmer until the meat is tender, then add the carrot and potato, mix well, sprinkle with alt and pepper to taste and simmer until tender.
3. Stir in the dissolved flour and bread crumbs then simmer until the soup thickens, then add the spring onion and turn off the heat.
4. Serve with a smile :-).

Paksiw na Pata with Atsuete

 A delicious pork leg paksiw with the aroma of annatto or atsuete, will surely win the hearts of your loved ones. So serve this now :-).

Ingredients:
 1 kilo pork leg (pata)
 5 cloves garlic (crushed)
 1/2 cup atsuete syrup ( saoked 2 tablespoons of atuete seeds in 3/4 cup hot water then drain)
 3/4 cup vinegar
 3 cups water
1/2 teaspoon peppercorn ( pamintang buo)
  salt and pepper to taste


Procedure:
1. In a pot put the garlic, pata, soy sauce,peppercorn,  vinegar,atsuete syrup, salt and pepper then allow to simmer for few minutes.
3. Add the water and bring to a boil, simmer until it is tender stirring occasionally, once tender, increase the heat to high, to make the water evaporate, making the paksiw saucy.
4.Serve it with rice :-)

Pampabata

Pampabata is a word used to describe a food that is not really good for health, they jokingly tell you " you will be forever young" because you will not grow old if you are always eating pampabata, it means you will die young, but some people can not resist because it is tempting and delicious! This dish is the official "pampabata" recipe from my kitchen. EAT AT YOUR OWN RISK!

Ingredients:
1/4 kilo pork's fat
1 onion ( cut thinly into rings)
1/2 piece bell pepper ( cut into strips)
3 cloves garlic
2 pieces calamansi
1 tablespoon patis or soy sauce
salt and pepper to taste

Procedure:
1.Put the fat in the pan and cook over medium heat, stirring occasionally until the oil comes out, then continue cooking it with its own oil until brownish and crispy, then remove and set aside.
2. In the same pan with the oil from pork's fat, add the garlic and saute until brownish then add the onion and bell pepper, stir until soften.
3. Add the toasted fats, then stir, add the soy sauce or patis, squeeze the calamansi and mix well, add salt and pepper to taste then turn off the heat.
4. Serve and eat in moderation :-).