Crispy Pata (A Different Version)

This is a different version of Crispy Pata. If you want to see the other version, click this … Crispy Pata.

1 whole pig’s leg (pata; about 3 to 4 lbs), cleaned
6 pieces dried bay leaves
2 tablespoons whole peppercorn
4 to 6 pieces star anise (optional)
6 teaspoons salt
2 teaspoons ground black pepper
2 to 3 teaspoons garlic powder
2 to 3 teaspoons five spice powder
12 to 15 cups water
8 to 12 cups cooking oil

1. Pour water in a cooking pot then let boil.
2. Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
3. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).
4. Remove the tender leg from the cooking pot and set aside until the temperature goes down.
5. Rub the leg with garlic powder, ground black pepper, five spice, and remaining salt. Let stand for 15 minutes to absorb the rub.
6. Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.
7. When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure.
8.Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate.
9. Serve with atcharang papaya and soy sauce – vinegar dipping sauce.
10. Share and enjoy to your family and friends!

Source: Panlasang Pinoy


Filipino Pork Steak

I miss eating in a “Karinderya” or Cafe in English. Most of the cafes in my homeland, serve this dish. This recipe is best with beef. I remember that one order of pork steak is only 10 pesos or .85 US cents, how cheap, isn’t it? I have no idea how much it costs these days. I love it with lots of onions along side a very hot rice. Mmmm.. yum! 

My daughter loves this dish too, she thought I threw the pork steak away when she opened the rubbish bin the next day. She was furious and said “Why did you throw the pork steak away? It’s yum, I like it.” I told her that it was just a bone from last night’s dinner, then I promised that I would cook this again for her in a couple of weeks.

4-5 pork chops
1-2 tbsp calamansi or lemon juice
5 tbsp soy sauce
3 cloves garlic
thumb of ginger
1/2 cup water, or more if necessary
1-2 large onions, rings
4 tbsp oil
salt and pepper to taste

1. Combine calamansi or lemon juice, garlic, ginger, soy sauce and pepper. Add the pork chops and marinade for at least 30 minutes (overnight would be better).
2. Heat the pan then pour oil, add the marinated pork chops with marinade mixture then add 1/2 cup water or more if necessary, then cook slowly until done.
3. Add the onion rings and cook for 1-2 minutes.

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Plum Porkchops

2 tbsp Extra Virgin Olive Oil
4-5 pork chops
salt and pepper 
6 plums, pits removed and sliced
1 large onion, thinly sliced
1 tsp thyme
juice of 1 lemon
2 tbsp honey

1. Preheat oven to 375F
2. In a pan over a medium-high heat, put olive oil. Season the pork chops with salt and pepper, and sear them in the hot skillet until golden brown on both sides, about 3 minutes per side. Transfer chops to a baking sheet and bake it in the oven for  about 5 minutes more
3. In the same pan where you cook the chops, cook plums, onion, thyme, some salt and pepper. Cook until onions have softened.
4. Add lemon juice and honey to the pan, and stir to melt the honey.
5. Remove the pan from heat and keep warm until the pork chops are ready.
6. Serve the plum sauce on top of pork chops. It is best to eat with Jalapeno Rice.

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Source: Rachel Ray


Kare-Kare (Beef or Pork Stew with Peanut Butter Sauce)

1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail), pork hock is another option
3 cups of peanut butter 
1/4 cup grounded toasted rice 
1/2 cup cooked bagoong alamang (anchovies) 
2 pieces onions, diced 
2 heads of garlic, minced 
4 tablespoons atsuete oil 
4 pieces eggplant, sliced 1 inch thick 
1 bundle Pechay (Bok choy) cut into 2 pieces 
1 bundle of sitaw (string beans) cut to 2″ long 
1 banana bud, cut similar to eggplant slices, blanch in boiling water 
1/2 cup oil 
8 cups of water 
Salt to taste

1. In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
2. In a big pan or wok, heat oil and atsuete oil.
3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.
5. Serve with bagoong on the side and hot plain rice.

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Source: Filipino Food Recipes

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Crispy Pata

1 Pata (front or hind legs of a pig)
1 can of fizzy drink (7up or Sprite)
2 tbsp of patis (fish sauce)
1 tbsp salt
4 tbsp flour
oil for frying
water for boiling
3/4 cup vinegar
1/4 cup soy sauce
3 cloves garlic
1 onion
salt and pepper

1. Wash the pork pata. Remove all the hair by scraping it with a knife then wash thoroughly.
2. Make four to five cuts on the sides of the pata.
3. On a deep stock pot, put pata, enough water (enough to cover the pata), soda, and salt.
4. Bring to a boil and simmer for 20-30 minutes, then add the baking soda and continue to simmer for 10 minutes more.
5. Remove the pata from the pot and hang and allow to drip dry for 24 hours. Alternatively, you can drain the pork pata and refrigerate for a few hours.
6. When it’s dry, rub patis and flour.
7. In a deep frying pot, heat cooking oil, and fry the pork pata until golden brown.

Crispy Pata Dip Sauce:

Basically mix all the ingredients: 3/4 cup vinegar and 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and chilis. Salt and pepper to taste.

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Source: Filipino Food Recipes
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Bicol Express with Bagoong


1 kilo pork, cubed or diced
1/4 cup shrimp paste (bagoong alamang)
8 pieces red chili pepper (siling labuyo), whole
10 pieces green jalapeno pepper (siling berde), chopped
3 cups coconut milk
5 cloves garlic, minced
1 big onion, chopped
3 tablespoons cooking oil


1. In a frying pan heat the oil until hot.
2. Sautee garlic, onion, and shrimp paste.
3. Add the pork and half of the coconut milk
4. Cover and simmer over medium heat for about 15 minutes or until cooked.
5. Put in the remaining coconut milk, chili pepper, and green pepper.
6. Cook for another 10 minutes.
7. Serve with rice.

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Spicy Andalusian Pork

4 medium shallots, diced
2 tsp sweet smoked paprika
1 red chili
100 ml olive oil, plus extra for cooking and drizzling
sea salt
4 pork loin steaks (180 g each)
2 large red peppers, finely sliced
1 green pepper, finely sliced
12 sun-dried tomatoes
200 g spicy chorizo sausage, sliced
200 ml chicken stock
1/2 handful flat-leaf parsley leaves,
plus 1/4 handful chopped leaves, to serve

1. Put half the shallots in a food processor with paprika, chili and olive oil.
2. Season with sea salt and cracked pepper. Blitz until well combined. Smother mixture over pork loins and refrigerate overnight to marinate.
3. Preheat oven to 180C. Heat a large heavy-based frying pan on a high. Drizzle with a little olive oil, then cook pork steaks 3 minutes on each side. Transfer to an oven dish and roast for 7 minutes. Remove and allow to rest in warm place before serving.
4. Heat a large frying pan to medium, drizzle with olive oil and the remaining shallots. Gently cook, without browning, for 2 minutes, then add the peppers, sun-dried tomatoes and chorizo. Saute for 3 minutes until peppers just start to soften. Add stock, bring to the boil, and season with sea salt and cracked pepper. Stir in parsley.
5. To serve, divide pepper and chorizo mix between 4 warmed plates, then place the pork loin on top of each. Drizzle with olive oil and sprinkle with chopped parsley.

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Photo Source: Good to Know

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Pork Siomai

2 1/2 lbs ground pork
1 cup shrimp, minced
2 cups water chestnuts, minced
5 tbsp sesame oil
1 tbsp ground black pepper
1 cup onion, minced
1 cup carrots, minced
1 1/2 cups white mushroom, minced
1 pack won ton wrapper
1/4 cup scallions, minced
2 tbsp salt
1 piece raw egg
water for steaming
1. Combine all the ingredients except for the water and wanton wrapper and mix throughly.
2. Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure)
3. Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).
4. Serve hot with kikkoman soy sauce and calamansi or lemon dip.
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Original Recipe: Panlasang Pinoy
Photo: Lawson

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Pork Asado

1 1/2 lbs pork
1/2 cup soy sauce
1/3 cup brown sugar
1 teaspoon garlic, minced
2 tablespoons cooking rice wine
1/4 teaspoon salt
1 to 2 cups water
1. Combine soy sauce, five spice powder, garlic, cooking rice wine, and salt then mix well.
2. Marinade the pork in the combined mixture for at least 1 hour.
3. Heat a cooking pot then put-in the pork along with the marinade and water then let boil.
4. Add brown sugar and stir to distribute evenly.
5. Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side.
6. Turn off the heat and remove the meat from the cooking pot.
7. Allow the meat to rest for about 10 minutes then slice.
8. Transfer to a serving plate and top with the thick sauce then serve.
Share it with family and friends!!!

Original Recipe: Panlasang Pinoy
Photo: All Recipes

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