Compiled Recipe – Spicy Menudo

Spicy Menudo

* 2 tbsp. vegetable oil
* 3 cloves garlic, minced
* 1 small onion, chopped
* 3 pieces bird’s eye chilies, sliced
* 1 kilo pork, sliced into cubes
* 1 cup tomato sauce
* 1 tbsp. white sugar
* ½ cup soy sauce
* 1 cup water
* 1 large potato, diced
* 1 medium carrot, diced
* salt (to taste)

1) Heat oil in a medium-sized saucepan. Sauté garlic, onion and bird’s eye chilies.

2) Add the pork. Cook for 5 to 7 minutes.

3) Pour in tomato sauce, sugar, soy sauce and water. Let it simmer for 30 minutes to an hour or until meat is tender. Add water as necessary.

4) Add the potatoes and carrots. Season with salt and pepper. Let it simmer again for 5 to 10 minutes.


Compiled Recipe – Pork Dinuguan (Pork Blood Stew)

Pork Dinuguan (Pork Blood Stew)

* 1 tbsp cooking oil
* 1 tbsp garlic chopped
* 1 medium sized onion, chopped
* 1 kilo pork (use pork belly or pork loin), cut into cubes
* 1 kilo pork blood
* 1 cup vinegar
* 1 cup water
* 2 pieces long green chilies (siling pangsigang)
* 2 tbsp. brown sugar
* salt (to taste)
* pepper (to taste)

1) Sauté the garlic and onion in pre-heated oil until translucent.

2) Add the pork and cook until some of the fat from the pork has rendered.

3) Add water, vinegar and the pork blood. Simmer until thick or for 30 minutes.

4) Add in the long green chilies and sugar. Season with salt and pepper Let it simmer over low flame for 15 minutes. Serve warm.



Compiled Recipe – Pineapple Pork Barbecue

Pineapple Pork Barbecue

* 4 cloves garlic, minced
* 1 kilo pork pigue, sliced thinly
* 1 cup fresh pineapple, chopped
* 1/3 cup fresh pineapple chunks
* 1 zucchini, cut into half-moons
* 2 small onions, peeled
* ¾ cup ketchup
* 2 tbsp brown sugar
* 1 tbsp Worcestershire sauce
* ¼ tsp salt, or to taste
* salt (to taste)
* ground black pepper (to taste)

1) Soak bamboo sticks in water overnight. Wrap tips with foil to prevent burning, if desired. Set aside.

2) In a large bowl, season pork with salt, pepper and garlic; marinate overnight.

3) Heat up the grill. Stir pineapple into pork mixture and begin to skewer as pork marinates in pineapple. Skewer pineapples, zucchini and onions. Once grill is hot, grill sticks until pieces are cooked through.

4) Meanwhile, make sauce: Place left over marinade and remaining ingredients in a saucepan and bring to a simmer until thickened, stirring. If desired, in last 3 minutes of grilling, brush pork with prepared sauce and finish grilling. Serve with pineapple BBQ sauce and grilled vegetables and pineapples on the side.


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 – Inihaw na Pinoy Paella

Inihaw na Pinoy Paella

* 20 pieces calamansi, juice only
* 1 cup soy sauce
* 4 bulbs lemongrass (tanglad), pounded
* 3 tbsp garlic, minced
* 1 cup achuete oil (annatto oil)
* ½ cup brown sugar
* ½ cup vinegar
* 1 cup clear soda (use Sprite)
* 500 grams pork , or liempo, sliced into 3-inch pieces
* 500 grams pork (use pork chop), sliced into 3-inch pieces
* 500 grams chicken , thighs and breasts, cut into 3-inch pieces
* 1 kilo squid (posit), cleaned and sliced into rings
* 500 grams prawns (sugpo), cleaned
* 3 tbsp achuete oil (annatto oil)
* calamansi juice
* 3 cloves garlic, chopped
* 2 tbsp chives, chopped
* 2 red finger chilies (siling haba)
* 3 tbsp vinegar
* 3 tsp sugar
* 1 cup olive oil
* 2 tbsp garlic, minced
* 3 small white onions, chopped
* 3 medium tomatoes, chopped
* 5 cups Spanish bomba rice, or calrose rice
* ½ cup tomato sauce
* 5 to 7 cups chicken stock
* ¼ cup dry white wine (optional)
* paella seasoning (to taste)
* 1 tsp Italian seasoning
* 2 cubes chicken bouillon cube, crushed
* 1 tsp Spanish paprika (pimenton)
* 2 tsp liquid seasoning (optional)
* 2 tsp fresh basil leaves, chopped
* salt (to taste)
* black pepper (to taste)
* 250 grams mussel, cleaned and steamed
* 250 grams clams, cleaned and steamed
* 6 pieces baby corn, sliced in half
* 2 lemons, sliced into wedges
* 2 salted egg (itlog na maalat), peeled and sliced into wedges
* 1 (8-ounce) can pimiento, sliced into strips
* 12 pieces chicharon
* 12 cherry tomatoes, sautéed

1) Make the marinade: Mix all ingredients. Marinate pork, chicken, squid and prawns in separate bowls, covered, in the refrigerator overnight.

2) Make the sauce: Combine all ingredients. Transfer to a serving bowl and set aside.

3) Drain marinade from pork, chicken, squid and prawns; set chicken and seafood aside. Take half of the pork belly , chop into small cubes and set aside. Grill remaining pork, chicken and seafood over charcoal until half-cooked. Set aside.

4) Pre-heat oven to 350˚F.

5) Heat oil in a 16-inch paella pan. Saute the garlic, onions and tomatoes until tender, about 2 minutes. Add chopped pork belly and fry until golden.

6) Add rice and mix; cook for 2 minutes. Add tomato sauce, stock, wine, seasonings and basil. Season to taste with salt and pepper.

7) Cook rice with grilled meat. Cover with foil and bake in the oven for 30 minutes.

8) Remove foil and top rice with mussels, clams, squid, prawns and baby corn. Cover with foil and bake for 15 minutes.

9) When rice is almost tender, remove from oven. Allow to rest, covered, for 10 minutes. Remove foil and top with lemons, red eggs, pimiento, chicharon and cherry tomatoes right before serving. Serve with hot sauce on the side.



Compiled Recipe – Easy Spanish Chorizo

Easy Spanish Chorizo

* 1 kilo pork shoulder (kasim), freshly ground
* 200 grams pork fat, freshly ground
* 4 tbsp smoked Spanish paprika
* 1 tbsp salt
* 1 tsp ground black pepper
* 1 tsp chili flakes
* 6 cloves garlic, minced
* ¼ cup dry red wine

1) Combine ground meat and fat in a large bowl.

2) Add remaining ingredients and mix gently using your hands until well combined.

3) Marinate, covered, in the refrigerator for at least 1 hour or overnight.

4) To make skinless sausages, measure ¼-cup portions of the mixture and shape into logs. To store, wrap each sausage in parchment paper.

5) To make burger patties, measure ¾ cup (about 200 gram) portions of the mixture and shape into patties. (Note: You can also use a 5-inch metal cookie cutter to shape the patties.) To store, place parchment paper sheets between patties.

6) To cook, heat ½ tablespoon oil in a frying pan over medium heat. Fry sausages for about 1 to 2 minutes and the patties for 3 to 4 minutes. Turn to cook the other side for the same amount of time.

7) If serving as an appetizer, slice chorizo into 1-inch pieces. Alternatively, you can serve them with whole garlic rice and a fried egg on the side.

8) To make chorizo burgers, spread butter on the inside of each bun. Toast until warm. Spread 1 to 2 teaspoons garlic mayonnaise on the inside of each bun. Place 1 to 2 lettuce leaves and 1 chorizo patty on the bottom half of each bun. Top each with 1 to 2 tablespoons caramelized onions then cover with the top bun halves. Serve hot.



Compiled Recipe – Rolled Pork Tenderloin with Longganisa

Rolled Pork Tenderloin with Longganisa

* 2 tsp canola oil
* 100 grams longganisa (use Cebu-style, casings removed)
* 1 tsp garlic, chopped
* 1 tbsp white onions, chopped
* ½ tsp fresh thyme, chopped
* 2 tsp butter
* 2 tsp olive oil
* ½ cup cooked spinach, chopped
* 3 tsp roasted cashews, chopped
* salt
* pepper
* 400 grams pork (use whole pork tenderloin , butterflied)
* 1 tsp dried rosemary
* ½ tsp dried oregano
* ½ tsp dried thyme
* 2 tbsp olive oil, divided
* 1 tsp garlic, chopped
* ½ cup kesong puti, chopped
* salt
* pepper
* 1 tbsp butter

1) Make the sautéed longganisa: Heat oil in a small pan. Sauté longganisa, garlic and onions for 3 to 5 minutes or until meat is cooked. Add thyme and mix. Set aside.

2) Make the buttered spinach: Melt butter and heat oil in a pan. Sauté spinach and cashews for 1 to 2 minutes. Season with salt and pepper. Set aside.

3) Pound butterflied pork with a  meat mallet to flatten and even out.

4) Combine herbs and 1 tablespoon olive oil; rub mixture all over meat, reserving some for the outside of the roll. Sprinkle garlic on top of butterflied pork. Spread kesong puti on top of garlic, leaving a border around the edges. Place spinach mixture on the center in a cylindrical shape, then place longganisa mixture on top of spinach. Carefully roll meat to enclose the stuffing. Truss pork roll with kitchen twine. Rub the outside with reserved herb mixture. Season with salt and pepper.

5) Pre-heat oven to 360˚F.

6) Heat remaining oil and butter in a large pan over medium high heat. Sear rolled pork until browned, about 3 to 5 minutes per side. Reserve oil.

7) Place tenderloin on a baking sheet and roast in the pre-heated oven for 25 to 30 minutes or until cooked through. Brush once or twice during roasting with reserved oil. Allow to rest for 10 minutes before slicing. Drizzle with drippings from roasting.





Compiled Recipe – Beef Pork Stock

Beef Pork Stock

* 500 grams beef, pork and chicken bones
* vegetable oil
* 2 cups aromatic vegetables and herbs
* 2 tbsp all purpose flour
* 2 tbsp tomato paste
* ¼ cup red wine

1) Pre-heat oven to 400˚F.

2) Place beef and pork bones on a baking tray. Season with salt and pepper. Drizzle with vegetable oil. Roast for 1 hour or until golden brown. Cool.

3) Heat vegetable oil in a large stockpot. Cook vegetables until roasted and dark brown, about 20 minutes.

4) Add 2 tablespoons all purpose flour and 2 tablespoons tomato paste; mix well . Add about ¼ cup water just to loosen mixture. Increase heat to high and add ¼ cup red wine. Reduce to half.

5) Add roasted bones and mix well. Cook for 2 minutes. Add enough water to cover bones. Bring to a boil then reduce heat to simmer. Cook for 4 to 5 hours, covered, removing the scum that rises to the surface. Taste then adjust seasoning. Cool completely.

6) Strain using a fine mesh strainer. Store in an air-tight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

7) Make chicken stock: Place chicken bones in a large crockpot. Add enough water to cover up to 2 inches above bones.

8) Bring to a boil and remove the scum that rises to the surface.

9) Add vegetables. Simmer for 2 to 3 hours, removing scum frequently. Cool completely.

10) Strain using a fine-mesh strainer. Store in an air-tight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.



Compiled Recipe – Arroz Valenciana

Arroz Valenciana

* 2 cups glutinous rice (malagkit)
* 1 cup white rice
* 250 grams pork belly strips
* 250 grams pork liver, sliced
* 250 grams shrimps, shelled with heads and tails removed
* 1 piece chorizo de bilbao, sliced
* 1 piece red bell pepper
* 150 grams raisins
* 2 pieces onions
* 5 cloves garlic, crushed
* 2 pieces hard boiled eggs, sliced (for garnish)
* 2 tbsp turmeric powder
* 1 ¼ cups of chicken (or pork broth)
* 1 ¼ cups shrimp broth (or water)
* salt (to taste)
* pepper (to taste)

1) Combine glutinous rice and white rice in a rice cooker. Wash once and add 2 ½ cups of chicken and shrimp broth. Pour turmeric powder, mix well and cook. Once cooked, set aside.

2) In a large pan or wok, sauté onion and garlic. Add the pork belly slices and pork liver slices. Continue sautéing for 3 to 5 minutes, then add chorizo de bilbao, bell pepper, chick peas and raisins. Season with salt and pepper.

3) Add the cooked sticky rice and carefully mix well. Cover and let simmer in a low heat for about 5 to 7 minutes.

4) Transfer in a serving plate and garnish with sliced hard boiled eggs. Serve and enjoy!



Compiled Recipe – Mini Meatloaf

Mini Meatloaf

* ¼ cup evaporated milk
* 1 (33 gram) pack instant oatmeal
* 2 tbsp olive oil
* 1 small white onion, chopped finely
* 3 cloves garlic, minced
* 300 grams ground beef
* 200 grams ground pork
* 1 large egg
* ½ tsp yellow mustard
* 2 tbsp Worcestershire sauce
* 1 ½ tsp salt
* freshly ground black pepper (to taste)
* 6 to 0 strips bacon
* ¼ cup tomato ketchup (to glaze)

1) Pre-heat oven to 350˚F.

2) Combine evaporated milk and oatmeal in a bowl. Set aside.

3) Heat olive oil on a skillet over medium heat. Add onions and garlic. Cook, stirring constantly until onions are soft and golden. Remove from pan and cool slightly.

4)Mix beef, pork , onion-garlic mixture, milk-oatmeal mixture , egg, mustard, Worcester shire sauce, salt and pepper in a bowl.

5) Line 3 (5-inch) loaf pans with 2 to 3 strips bacon each, letting ends hang over edges. Divide meat mixture evenly among bacon-lined pans ; fold overhanging bacon over meat.

6) Place loaf pans on a baking sheet. Bake in the oven for 25 to 30 minutes or until a skewer inserted in the middle of a loaf comes out clean.

7) Remove from the oven; let loaves rest for 5 minutes. Invert loaves onto the baking sheet and brush with ketchup. Return to the oven and bake for 5 to 8 more minutes. Cool before serving.