Pork Boneless Lechon Belly

Pork Boneless Lechon Belly

Ingredients

1.5 kg pork belly slab, skin on
3 whole garlic bulbs, peeled and roughly chopped
½ cup oregano leaves, washed then chopped
3 red onions, peeled and chopped around 4 – 5 lemongrass stalks, sliced the zest from 1 lemon
juice from 1 lemon
a little over 1/8 cup salt, plus more for an even rub around the pork
4 tablespoons crushed black pepper

Instructions

Combine all the aromatics in a bowl and mix well. Lightly mash everything together with the back of a spoon.

Alternatively, use a food processor to bring everything together with only around 2-3 pulses.

With the skin side down, rub the mixture all over the meat.

Roll the slab, carefully invert the meat and secure it with butcher’s twine. It’s okay if there are a few pieces of herbs that fall off, you can place it back later.

Rub coarse salt all over the meat, including the skin. With a paring knife or fork, poke the skin of the meat. This will ensure a nice crackling.

Transfer it to a roasting fitted with a rack and the bottom lined with foil. Place it in the refrigerator to chill overnight. This will dry the skin, which helps the crackling form.

Preheat the oven to 160 C. Just to be sure, pat the skin of the pork dry with a paper towel. Roast the pork for 5 hours.

Afterwards, increase the temperature to 220 C, and allow the pork’s crackling to form. This will take another 30 minutes to an hour. When done, remove from the oven and allow to cool a bit before slicing.

Adobong Pusit (Squid Adobo)

Adobong Pusit (Squid Adobo)

Adobong Pusit (Squid Adobo)

 

Ingredients
  • 1 kilo (2.2 pounds) small squid
  • 2 cloves garlic
  • 2 chopped tomatoes
  • 1 small sibuyas (sliced onion)
  • 5 dahon ng laurel (dried bay leaves)
  • 2 tablespoons toyo (soy sauce)
  • ¼ cup sukang puti (vinegar)
  • ¾ cup water
  • 2 tablespoons sugar
  • cooking oil
  • salt and pepper
Instructions
  1. Heat the cooking oil.
  2. Add the garlic, onion, and tomato. Cook it for 3 minutes.
  3. Add water, laurel, and soy sauce. Boil
  4. Add squid. Cook for 1 minute.
  5. Add sugar and vinegar. Wait for it to boil.
  6. Put salt and pepper.

Tilapia Fish Tacos Recipe

Tilapia Fish Tacos

Tilapia Fish Tacos

Ingredients
  • 2 lbs. tilapia fillet
  • 6 to 8 pieces (8 inch diameter) flour tortilla
  • 1 cup tomato, diced
  • 1 medium red onion sliced
  • ¾ cup cilantro chopped
  • 1 piece lime
  • 1 cup purple cabbage, thinly sliced
  • 1 medium jalapeño, chopped
  • 4 teaspoons salt
  • 1½ tablespoons chili powder
  • 1 cup sour cream
  • 1 tablespoon olive oil
Instructions
  1. In a medium bowl, create the salsa fresca by combining tomatoes, cilantro, onion, jalapeño, olive oil, and juice of 1 lime. Mix gently. Set aside.
  2. Rub salt and chili powder on the tilapia fillets.
  3. Heat a pan and sear both sides of the tilapia until fully cooked. This might take about 3 to 5 minutes per side depending on the thickness of the fillet. Remove the fish from the pan and chop into serving pieces (about 1 x 1 inch).
  4. Cover the tortilla with paper towel and microwave for 30 seconds.
  5. Lay each flour tortilla in a flat surface. Arrange about ½ cup of chopped tilapia, salsa fresca, and chopped cabbage over each tortilla. Top with a tablespoon of sour cream, and squeeze a little lime juice.
  6. Transfer to a serving plate. Serve.

New York Strip Steak with Sauteed Spinach Recipe

New York Strip Steak with Sauteed Spinach

New York Strip Steak with Sauteed Spinach

Ingredients

  • 2 (10 to 12 ounces) New York strip steak
  • 4 cups baby spinach, washed
  • 2 teaspoon garlic, minced
  • 1 tablespoon extra virgin olive oil
  • Salt and ground black pepper to taste
Instructions
  1. Rub salt and ground black pepper on all sides of the steak. Let stand for at least 10 minutes.
  2. Grill the steak in medium heat for about 6 to 8 minutes per side.
  3. Note: if you are using charcoal grill, try flipping the steak once in a while to prevent it from burning.
  4. Remove the steak from the grill and let it rest for 15 minutes.
  5. Meanwhile, heat a pan and pour-in the extra virgin olive oil.
  6. Add the garlic and cook until the color turns light brown,
  7. Put-in the spinach and sauté for 1 minute.
  8. Turn off the heat and arrange the spinach in a large serving plate.
  9. Put the grilled steak on top of the spinach.
  10. Serve with mashed potato on the side along with your favorite steak sauce.

Aligue Pasta

 Aligue Pasta


Aligue Pasta

Ingredients
  • 1 lb fettuccine noodles, cooked according to package instructions
  • 1 lb mixed seafood, cleaned (shrimp, mussels, squid, and crab)
  • 1 cup heavy whipping cream
  • 1  1/2 cup crab fat (taba ng talangka)
  • ½ cup cooking rice wine
  • 1 medium onion, diced
  • 1 tablespoon garlic, minced
  • Salt and ground black pepper to taste
  • 1 teaspoon green onions, for garnish
  • 2 tablespoons cooking oil
Instructions
  1. Arrange cooked fettuccine noodles in a serving plate. Set aside.
  2. Heat a cooking pot and pour-in cooking oil.
  3. Sauté garlic and onions.
  4. Pour-in cooking rice wine, stir, and cook for a minute.
  5. Put-in the crab fat (taba ng talangka) then stir. Simmer for 2 minutes.
  6. Sprinkle salt and ground black pepper, pour-in heavy whipping cream, and stir. Simmer for 3 to 4 minutes.
  7. Add mixed seafood and cook for 2 minutes.
  8. Turn-off heat and pour over fettuccine noodles. Garnish with green onions.

Crab with Misua and Patola

Crab with Misua and Patola

Crab with Misua and Patola

Ingredients
  • 4 pieces crabs (alimasag)
  • 1 medium patola (loofah), peeled and sliced crosswise
  • 4 ounces misua noodles
  • 1 bunch green onions, chopped
  • 4 to 5 cups water
  • 1 medium onion, minced
  • 5 cloves garlic, crushed and chopped
  • 1 teaspoon ginger, minced
  • 2 tablespoons fish sauce
  • ground black pepper to taste
  • 2 tablespoons cooking oil
Instructions
  1. Heat the cooking oil in a cooking pot.
  2. Saute the garlic and ginger.
  3. Add the onion. Cook until the onion becomes soft.
  4. Add-in the crabs. Pour-in the fish sauce and add water . Let it boil.
  5. Cover and simmer for 15 minutes.
  6. Sprinkle some ground black pepper and add the patola. Let the water reboil. Cook for 1 minute.
  7. Put-in the misua noodles. Stir and cook for 1 minute.
  8. Add the green onions. Cook for 1 to 2 minutes more.
  9. Transfer to a serving bowl. Serve.

Chicken Kung Pao Recipe

Chicken Kung Pao

Chicken Kung Pao

 

Ingredients:
300 grams chicken fillet, cut into serving pieces
1/4 cup peanut, unsalted
1 thumb-sized ginger, cut into strips
5 cloves garlic, minced
1 onion, chopped
1 small-sized red bell pepper, diced
2 tablespoons spring onion, chopped
1/2 cup onion leeks, sliced diagonally
3 pieces dried chili(optional)
salt and pepper to taste
2 tablespoons sesame oil

Sauce Mixture:
1/2 cup chicken broth
3 tablespoons oyster sauce
2 tablespoons soy sauce
1/2 teaspoon cornstarch
sugar

Procedures:
Part 1
1. In a bowl, combine sauce mixture until well blended.

Part 2
1. In a pan, heat oil then stir fry chicken until well-browned.
2. Add peanut then stir fry, add ginger, garlic, and onion.
3. Add bell pepper then continue sauteing for a few seconds.
4. Add sauce mixture then cover and simmer until thickens.
5. Add dried chili and onion leeks then adjust seasoning according to taste.
6. Transfer to serving bowl then sprinkle with spring onion.