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Wednesday, June 30, 2004

Filipino "Pork" Recipe


1 kilo pork loin, cut into 1" cubes
1/2 cup vinegar (spicy preferred but not required)
1/2 cup bagoong or, for the Ilonggos, ginamus
6 cloves of garlic, crushed and then minced fine
6-10 peppercorns, crushed 2 bay leaves

1. Marinate the pork cubes with the other ingredients overnight in the refrigerator.
2. Heat 3 tablespoons of oil in a wok or large frying pan. Saute the bay leaves to bring out their fragrance.
3. Add the marinated pork along with the marinade. Cook over a medium heat until the pork is nice and tender (30-45 minutes). Check the frying pan every so often to make sure the sauce isn't drying out. If it is, lower the heat and add 1/3 c of water and stir.

To lessen the smell of the bagoong, you can clap a lid on the frying pan. Also, burning a piece of bread helps (the carbon absorbs the smell). But as a friend said, which is worse--the smell of bagoong or the smell of burned bread? My sister burns a candle by the stove while cooking bagoong.

Crispy Pata

4 pig's trotters
1 tsp. salt
1/2 tsp. white pepper
1/4 tsp. MSG oil for deep frying

Wash the pig's trotters under running water and place in a large pan. Cover completely with cold water. Bring to a boil and season with salt, pepper and MSG. Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked. Drain meat. Heat the oil in another large pan until it is almost smoking. Deep fry trotters for a few minutes until the skin is golden and crispy.

Dinuguan - Pork Blood Stew

½ kilo pork (diced)
1/8 kilo pork liver (diced)
1 small head of garlic (minced)
1 small onion (minced)
2 pieces laurel leaves
3 tablespoons oil
½-cup vinegar
3 tablespoons patis (fish sauce)
2-cups stock
1-cup pig blood (frozen)
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
½ teaspoon black pepper

In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock. In a casserole, heat oil and saute garlic and onion for a minute. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes. Add in vinegar and bring up to a boil without stirring. Lower heat and allow simmering uncovered until most of the liquid has evaporated. Add in stock and allow simmering for 5 minutes. Add in blood, sugar and long green peppers. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
Serve hot with puto.

Lumpiang Prito(Fried Spring Roll)

1/2 lb ground pork
1/4 lb chopped shrimps
1 sq tofu julienned
1/2 c potato or sweet potato, julienned
1 c bean sprouts
1/2 c shredded cabbage
1/2 c carrots julienned
1 c broth
1/4 c fish sauce
1/2 tsp ground pepper
1/2 tsp minced garlic
1/2 c sliced onion
2 tsp sugar
salt to taste
oil for frying
lumpia wrapper

Saute garlic and onion in oil. Add shrimps, meat and all dry seasonings. Cover and simmer. When dry, add fish sauce, tofu, potato, add a little broth. Cover and cook until potatoes are half done. Add carrots, bean sprouts, cabbage. Cook until dry. Let cool. Wrap in lumpia wrapper then deep fry in hot oil. Serve with vinegar/garlic dipping sauce.


1 lb. pork, cubed 1 cup liver, cubed
1 tbsp. oil
2 tsps. achuete seeds
1 tbsp. garlic, minced
1/3 cup onions, chopped
1/2 cup tomatoes, sliced
2 medium sized potatoes cut into 1/2 inch pieces
2 tsps. salt
1/8 tsp. pepper

Get color from achuete seeds (Place seeds in 1/3cup water and stir around. Water should turn red.) then discard when done. Saute’ garlic, onions and tomatoes; add pork and cook until done. Add potatoes and water, if the dish is a little dry. Add liver when potatoes are done. Season as desired and bring to a boil. Serve hot with rice.

PORK KILAWIN (Pork and Liver With Vinegar)

2 pounds boneless pork loin
2 pounds pork or beef liver
2 cups palm vinegar
1 teaspoon salt
1 teaspoon black peppercorns
1 teaspoon MSG
1/4 cup oil
1 onion, chopped
1 clove garlic, crushed
Fried Garlic

Cut pork and liver into strips. Place in large baking dish or other container. Add vinegar, salt, peppercorns and MSG. Marinate 30 minutes. Drain pork and liver, reserving marinade.Heat oil in Dutch oven. Add pork and liver in batches and saute until lightly browned. Saute onion and garlic with last batch. Add reserved marinade. Bring to boil, cover and simmer until meat is tender, 15 to 25 minutes. Turn into serving container and garnish with Fried Garlic.
Makes 8 servings.


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