Compiled Recipe – Pork Sinigang sa Mangga

Pork Sinigang sa Mangga

* 1 slab pork belly, lechon kawali cut (around ½ kg), tenderized, cubed
* 2 tbsp oil
* 1 red onion, peeled, quartered
* 1 large green mango, thinly sliced
* 4 cups pork stock from lechon kawali
* 2 ripe tomatoes, cut into wedges
* 1 piece siling pangsigang
* 5 pieces okra, halved diagonally
* 1 bunch kangkong, leaves and tender stems, rinsed
* 1 tsp patis (or to taste)
* oil (for deep frying)

1) Heat enough oil in a deep, heavy bottomed pot for deep frying. Add cubed pork into the hot oil and deep fry until golden brown and crispy. Remove browned pork and drain on paper towels. Set aside.

2) Meanwhile, in a medium pot over medium heat, heat oil. Add and cook onion until softened. Add green mango slices and cook, stirring, until softened. Mixture will begin to mash together. Pour in stock. Bring to a boil, then simmer, stirring. Add tomatoes, sili, okra and kangkong stems and cook until softened.

3) Taste and season with patis. Add lechon kawali cubes and cook until heated through. Stir in kangkong leaves before serving.


Compiled Recipe – Pork Tinola

Pork Tinola

* 2 tbsp canola oil
* 1 small red onion, peeled, quartered
* 1 (1-inch) piece ginger, peeled, cut into sticks
* ½ kilo pork pigue, cubed
* 4 cups water, hugas bigas
* 2 pieces chayote, or green papaya, peeled , cut into wedges
* 1 tbsp patis, or to taste
* 1 cup malunggay leaves
* ground black pepper (to taste)

1) In a medium size pressure cooker over medium heat, heat oil. Sauté onion and ginger until fragrant.

2) Add pork cubes. Lightly brown pork pieces on all sides. Pour in hugas bigas or just enough water to cover 1 inch over the meat. Bring to a boil, then simmer, skimming off scum as it rises to the surface. Cover, then lock lid; simmer 20 minutes or until just tender. Release pressure before opening pot.

3) Add chayote (or papaya).Bring back to a boil, and simmer only until vegetables are tender. Season liquid with patis, to taste. Stir in malunggay leaves just before serving. Serve with steamed rice while hot.


Compiled Recipe – Calamansi Fish Fillet

Calamansi Fish Fillet

* ¼ cup calamansi juice, fresh
* 1 tsp fish sauce (patis)
* 2 tbsp cilantro, chopped, plus more for garnish
* ground black pepper (to season)
* 400 grams cream dory fillets, thawed
* 1 tsp vegetable oil
* 1 tbsp unsalted butter
* 2 cloves garlic, smashed

1) Combine calamansi juice, fish sauce, cilantro and pepper in a small bowl.

2) Place fish fillets in a shallow container. Drizzle half of the calamansi mixture over fish and marinate for at least 5 minutes.

3) Heat oil and butter in a large pan over medium heat. Saute garlic until fragrant. Cook fish fillets for about 5 minutes.

4) Flip fish over and cook for 2 to 3 minutes. Drizzle remaining calamansi mixture over fish. Top with cilantro.



Compiled Recipe – Patis Glazed Fried Chicken

Patis-Glazed Fried Chicken

* 8 pieces chicken, drumstick, wings, breast or thigh
* 2 tbsp calamansi juice
* 1 tbsp fish sauce (patis)
* 1 egg, beaten with 1 tbsp water
* 2 ½ cups all purpose flour
* vegetable oil (to deep fry)
* fried shallots (to garnish)
* fried chili leaves (to garnish)
* 2/3 cup brown sugar
* ¼ cup water
* ¼ cup cane vinegar
* 2 tbsp fish sauce (patis) , to taste
* 1 ½ tsp chili flakes (to taste)
* 2 tbsp cornstarch, dissolved in 2 tbsp water

1) Marinate chicken in calamansi juice and fish sauce for 30 minutes in the refrigerator.

2) Make the patis glaze: Combine all the ingredients in a saucepan over medium-low heat except for chili flakes and cornstarch. Let sugar dissolve, about 1 minute. Increase heat and boil until vinegar’s acidity has cooked off.

3) Add chili flakes and cornstarch. Whisk until mixture thickens, about 1 minute. Set aside and keep warm.

4) Pre-heat oil for deep frying in a deep, heavy bottomed pot. Dredge chicken in flour and shake off excess. Dip in beaten egg then dredge again in flour.

5) Deep fry for about 10 to 12 minutes or until skin is golden and chicken is cooked through. Drain on a wire rack.

6) Drizzle some of the glaze on chicken or toss chicken in glaze. Place glazed chicken on a platter. Sprinkle fried shallots and fried chili leaves over. Serve with remaining sauce on the side. Serve immediately.

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