Crispy Pork Leg ( Crispy Pata)

Crispy pork leg or crispy pata is one of my family's favorite.

Ingredients:

1 pork leg ( pata)
1 cup Sprite Softdrink
1 teaspoon ground pepper
1 lemon or 5 calamansi
garlic
salt
water ( level with the pork leg)

Procedure:

1. In a pot put the pork leg, garlic and salt then boil the pork leg until tender or pressure cook the pork leg for 10 minutes. When it is already cooked, removed it and set aside.
2. Before frying pour in the sprite evenly on the pork leg, sprinkle with lemon or calamnsi juice and ground pepper.
3. Deep fry it until golden brown and crispy.
4. Serve it with your desired sauce

Note: Be careful while frying, cover it, cos the oil really burst! When it is almost done sprinkle with water to make it really crispy.

Pork Binagoongan A La Hamonado

A combination of my two favorite dishes( binagoongan and hamonado), I tried experimenting it and it came out fine, that is why I want to share it with you :-).

Ingredients for 4 servings:
1/2 kilo pork belly
2 tablespoons shrimp paste ( be careful with the saltiness of the bagoong that you are going to use)
3 cloves garlic
1 cup pineapple chunks
1 onion
3/4 cup water
1/2 cup pineapple juice


Procedure:
1.Saute the garlic and onion then add the shrimp paste and continue to saute for a minute.
2. Add the pork and pineapple juice then simmer for 2 minutes then add the water and let simmer until tender.
3. Add the pineapple and simmer for 3 minutes and if it is still has a lot of water increase the heat to high and let the water evaporate to attain a saucy texture, turn off the heat then serve hot with rice.

Pata Na Sinigang sa Calamansi

Sinigang is one of my favorite dishes, and I love all the variants of it even this one, with calamansi, it is still yummy.

Ingredients:
1 kilo pata ( pork leg)
2 tomatoes
1 onion
1 bunch of spinach or kangkong
1/2 cup calamansi Juice ( add if necessary)
6 cups water ( add if needed)
salt and pepper to taste

calamansi

Procedure:
1. In a pot over medium heat put the pata, tomatoes, and onion then cover until the natural juice from the meat will come out. Once the pinkish color of the meat is gone, put salt and pepper then allow to simmer for 5 minutes.
2. Add water then bring to a boil, once boiling let simmer until the meat is tender.
3. Add the spinach or kangkong, add salt and pepper if needed let simmer until the vegetable is cooked..
4. Add the calamansi juice and simmer for a minute then turn off the heat.
5. Serve it hot.

Sliced Crispy Pata

I have some friends who will be visiting me today, that's why I prepared this dish for then, it should be whole pork leg but I do not have a big pot to cook it so I let the butcher cut it for me. We all enjoyed it during our dinner.

Ingredients:
1 Pork leg ( cut to your desired size)
1/2 teaspoon crushed black pepper
4 cloves garlic (crushed)
salt to to taste
water that is enough to cook the pork leg

Procedure:
1. In a pot put all the ingredients and cook until tender, if you have pressure cooker you can cook it for 8-10 minutes. When it is already tender, remove from water and refrigerate or chill for 30 minutes.

 2. After chilling, deep fry until golden brown or until the skin is crispy.

3. Serve it hot.

Pork Chop with Orange softdrink

If you love something sweet for your viand, you might like this recipe. Try this.

Ingredients for 2 servings:
2 pork chops
2 cups orange softdrinks ( Royal, fanta, sunkist, etc)
1 small onion
3 cloves garlic
4 shiitaki mushrooms ( optional)
chili flakes ( optional)
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the pork chops then simmer for 3 minutes.
2. Add the softdrink and the mushrooms then simmer until the meat is tender and the softdrink is like a thicken sauce, add salt and pepper to taste and simmer for a minute then turn off the heat.
3. Sprinkle with chili flakes and serve with rice.

Baked Crispy Pata

The lesser the oil the better, right? That's why I did not fry this crispy pata, I baked it and it's still  delicious.

Ingredients:
1 pork leg ( pata)
1/2 teaspoon crushed black pepper
1 onion ( sliced)
4 cloves garlic ( crushed)
salt to taste
water
2 tablespoons lemon or calamansi juice
1 cup Sprite

Procedure:
1. In a pot put the pork leg, onion, black pepper, garlic and enough water to cook the pork leg until tender. Once tender, remove and set aside to cool.
2. Prick with a fork then put the sprite, lemon juice and sprinkle some salt then marinate for at least 30 minutes.
3. Preheat the oven at 200 degrees celcius then bake the pork leg for 40 minutes ( 20 minutes each side) or until done.
4. Serve it hot.

Caramelized Sausage

I love sweet sausage, so every time I bought sausage from the market I cooked it like this and for us it is yummy.

Ingredients:
1 kilo sausage ( longganisa)
3/4 cup sugar
1 1/2 cup water
1/4 cup oil

Procedure:
1. In a pan put the sausage, sugar and water then simmer until the water evaporates.
2. Once the water dried out, put the oil then stir until the sausage are cooked and coat with caramelized sugar.
3. Serve hot, this is also a good appetizer during parties by slicing it and serve with a toothpick like in the picture below.

Pork Gising Gising

Gising gising is a delicious chili hot dish from Pampanga, Philippines. Gising gising means wake- up, wake up, if you will eat this, you will stay awake because of its hot flavor. Yummy!.

Ingredients for 6-8 servings:
1/2 kilo ground pork
1/4 kilo Sliced Green beans/Baguio beans
6 finger chili ( siling haba)
3 cloves garlic
1/2 onion
1/2 cup pure coconut milk ( can be replaced with Nestle cream or all purpose cream)
salt and pepper to taste

garlic, onion, green beans and chili

Procedure:
1. Saute the garlic and onion then add the meat and saute until the pinkish color is gone, then simmer  over medium heat.
2. Add the green beans, chili, salt and pepper then stir until almost done.

 3. Add the coconut milk then simmer until done.
4. Serve it hot with rice.

Pork Long Ribs Adobo

 Adobo is a trademark of Filipino cuisine, there are many ways to prepare this dish as I have already shown in my previous posts.This one is an all time family's favorite and I just want to share.

Ingredients:
1 kilo long ribs
1/2 cup soy sauce
3/4 cup vinegar
1/4 teaspoon ground pepper
6 cloves garlic
3 cups water

Procedure:
1.Saute the garlic then add the ribs then simmer until the pinkish color is gone.
2. Add the soy sauce and ground pepper 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 mix will then simmer for few minutes until the ribs absorbed the flavor and color.
4. Add the water and simmer until 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 and not soupy.
5. Serve it hot.

Pan Fried Pork chop

Simple and economical way of cooking pork chop. Pan frying is a cooking process where in you cook the meat in just a little oil.

Ingredients for 3 Servings:
3 pieces serving size Pork chops
1/4 teaspoon black pepper
1 tablespoon lemon or calamansi Juice
1/4 teaspoon garlic powder
Salt to taste

Procedure:
1.Combine all the ingredients to marinate for at least 3 hours, turning each side every hour.
2. Heat enough oil in a frying pan then pan fry the pork chop over medium heat until done.
3. Serve hot with your favorite dipping sauce.

Pork Adobo with Potato

Potato is a very good extender, so if you are going to feed few persons you can add potatoes to increase the servings, like this adobo that I cooked for my friends.

Ingredients:
1/2 kilo pork
1/2 cup soy sauce
1/2 cup vinegar
2 big potatoes ( cubed)
6 cloves garlic
1/2 cup water
1/2 teaspoon crushed black pepper
bell pepper for garnishing

Procedure:
1. Saute the garlic then add the pork, soy sauce, vinegar, and black pepper, then let simmer over medium heat, then pour in the water and simmer until meat is tender.
2. Add the potatoes, cover until cooked.
3. Garnish with bell pepper and serve it with rice.

Pork Spare Ribs Sinigang

I love all kinds of sinigang. Sinigang is a soup dish in the Philippines that uses tamarind or smpaloc to make the soup sour. the tangy flavor of this dish is so tempting, no wonder why most Filipinos love sinigang.

Ingredients for 6 servings:
1/2 kilo pork Spare ribs
1 bunch kangkong
1/4 kilo gabi (pangsigang)
1/4 kilo eggplant
1 bunch string beans
5 pods okra
chili ( siling haba)
6 cups water
2 tomatoes
1 onion
1 small pack Sinigang Mix ( can be replaced with 1/2 kilo tamarind)
salt to taste

Procedure:
1. In a pot put the ribs, onion, tomatoes, chili and salt to taste then cover and allow to simmer until the pinkish color of the meat is gone, stir and simmer for few minutes allowing the juice from the meat to come out.
2. Add  water and gabi then bring to a boil, then simmer until the meat is tender.
3. Add string beans, okra and eggplant then simmer until half cooked.
4. Add  the kangkong and simmer until all the vegetables are cooked thn put the sinigang mix allow to simmer then turn off the heat.
5. Serve hot with rice.

Simple Sisig

One of the most popular pork dishes in the Philippines, some considered it exotic because it's made of pork's innards, face, ears, etc. Originated in Pampanga but it's not only Kapampangans who loved this, it is also loved by most Filipinos across the country.

Ingredients for 4 servings:
1/2 kilo of pork's ear and cheeks
1/4 kilo pork liver ( small diced or chopped)
3 cloves garlic
1 onion
5 tablespoons soy sauce
2 tablespoons calamansi or lemon juice
1 small bell pepper
1/4 teaspoon ground pepper
1/2 teaspoon minced ginger
spring onion for garnishing
salt to taste
1 egg ( optional)

Procedure:
1. Boil the pork's ear and cheek until tender, then grilled ( if you cant grilled it it's ok) and chopped.
2. Saute the ginger and garlic then the onion, then add the bell pepper and liver then simmer for a minute.

3. Add the the chopped pork's ear and cheek, soy sauce, lemon juice, and ground pepper then mix well and simmer for few minutes, add salt if necessary.
4. Continue to simmer until done, then put the egg at the center and garnish with spring onion, you can chopped some chili pepper and put it before serving. Enjoy!

Fried Rice with Lechon Kawali

I prepared this food when I was hungry after my window shopping galore :-) There's leftover rice in the pot so crushed 2 cloves of garlic then saute it and then I squeezed a cup of leftover rice and add into the sauted garlic, stirred it until done and sprinkled with salt and pepper to taste. Put the rice in a platter, add some chopped lechon kawali and tomatoes, abra cadabra th meal is ready. Let's eat!

For the lechon kawali I used 150 grams pork belly.
 ( click here for lechon kawali recipe ).

Simple Pata tim

A delicious pork leg dish that you will enjoy to eat with your hands. A unique blending of flavors that will tickle your taste buds and boost your appetite.

Ingredients:
1 pork leg ( whole or chopped)
3 cloves garlic
1 cup Pineapple juice
1/2 cup soy sauce
3 cups sprite
1/2 teaspoon Pepper corn ( pamintang buo)
3 cups water
1 bunch pechay or bok choy
sesame seeds ( optional)
salt to taste

Procedure:
1. In a pot put the pork leg, garlic, soy sauce, peppercorn then bring to a boil over medium heat. Once boiling allow the soy sauce to darken the color of the meat by simmering it continuously. 
2. Add the water, Sprite and pineapple juice then bring to boil, when boiling reduce the heat and simmer until tender. When the meat is already tender and it still has a lot of liquid, increase the heat to high allowing the water to evaporate making the pata tim saucy and shiny.
3. Add the pechay and salt if necessary, then turn off the heat.
4. Sprinkle with sesame seeds then serve. :-).

re-cooked March 5, 2014

Adobo na Pata

This is one of the best Filipino dishes.

Ingredients:
1 kilo pork hocks ( pata)

1/2 cup soy sauce

3/4 cup vinegar

1/4 teaspoon peppercorn ( pamintang buo)

4 cloves garlic

3 cups water

Procedure:
1.Saute the garlic then add the pork hocks 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 mix well then simmer for few minutes until the pork hocks absorbed the flavor and color.

4. Add the water and simmer until 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 like the one in the picture.

5. Serve it hot.

Pork Binagoongan

I am not really happy with the result of my binagoongan, because the shrimp paste ( bagoong alamang) in my place is not that nice looking, the color and texture is not what I am looking for but anyway this is still yummy. If I can find a nice shrimp paste I will cook this again and replace these pictures. For now enjoy and here is the recipe.

Ingredients for 4 servings:
1/2 kilo pork belly
2 tablespoons shrimp paste ( be careful with the saltiness of the bagoong that you are going to use)
3 cloves garlic
1 onion
1/2 cup water

The ingredients

Procedure:
1.Saute the garlic and onion then add the shrimp paste and continue to saute for a minute.

2. Add the pork then simmer for 2 minutes then add the water and let simmer until tender.

3. If the meat is already tender and it still has a lot of water increase the heat to high and let the water evaporate to attain a saucy texture, turn off the heat then serve hot with rice.

Pinakupsan

recooked

If there is chicharon from Tagalogs and bagnet from Ilocanos there is also pinakupsan from Visayans. Pinakupsan is the fat of the pork cooked until its oil comes out , once the oil comes out you will cook the fat in it until golden brown. You can keep it and use it in cooking vegetable, humba or eat it like chicharon. Here is the recipe for pinakupsan.

Ingredients:
1/2 kilo pork's fat

Procedure:
1. Slice the pork's fat into your desired size then put in a cooking pan over medium heat.

2. Stirring occasionally until the oil comes out, then let it be cooked in its oil until golden brown.

 3. Once done, remove from oil, set aside then serve or you can keep it for future use.

Baked Pork Adobo

Adobo in the morning, adobo in the afternoon and adobo in the evening. If our companions are adobo addicts :D you should find ways to prepare it in different ways, and here is one way that I tried. Approved!

Ingredients for 10 servings:
1 kilo pork
1/2 cup soy sauce
1/4 cup vinegar
6 cloves garlic
1 teaspoon peppercorn ( pamintang buo)
a pinch of chilli flakes

Procedure:
1. Combine everything then mix well and put in a baking pan.

2. Bake at 180 degrees celcius for an hour or until done. ( You can mix after 30 minutes for an even brownish color)

3. Serve hot.

Optional :
You can slice some onions and top it on the adobo 10 minutes before you turn off the oven.

Pork Chop Teriyaki (Filipino Style)

You will not be weary of this dish because the taste is so addicting, the teriyaki sauce blended perfectly with the pork, making every bite very relish. I will cook this again and again  :-). Try it.

Ingredients for 5 servings
1/2 kilo pork chop ( cut into halves)
2 tablespoons teriyaki sauce
1 onion
1 tablespoon lemon or calamansi juice
2 tablespoons soy sauce
3 cloves garlic
1/2 cup water
1 tablespoon toasted sesame seeds

Procedure:
1. Marinate the pork with soy sauce and lemon juice for an hour.
2.Saute the garlic and onion the add the marinated pork chop and saute until the pinkish color is gone then simmer for few minutes allowing the meat to soak the color of the soy sauce.
2. Add the water and bring to boil, once boiling simmer until the meat is tender.
3. Add the teriyaki sauce then simmer until done.
4. Sprinkle with toasted sesame seeds then serve. :-)