Meat / Karne

Crispy Slow Roasted Pork Belly

This recipe requires seasoning and refrigerating the pork belly for at least 12 hours before cooking. Be sure to ask for a flat, rectangular center-cut section of skin-on pork belly that’s 1 1⁄2 inches thick with roughly equal amounts of meat and fat. Ingredients: 1 1⁄2 kilos skin-on center cut fresh pork belly, about 1 1⁄2-inches thick Kosher salt 2 tablespoons packed dark brown sugar vegetable oil Procedure: Using sharp chef’s knife, slice pork belly lengthwise into 3 strips about 2 inches wide, then make 1⁄4-inch deep crosswise cuts through skin and into fat spaced 1⁄2 inch apart. Combine 2 tablespoons salt and brown sugar in small bowl. Rub salt mixture into bottom and sides of pork belly (do not rub into skin). Season skin of each strip evenly with 1⁄2 teaspoon salt. Place pork belly, skin side up, in 13 by 9-inch baking dish and refrigerate, uncovered, for at least 12 or up to 24 hours. Adjust oven rack to middle position and heat oven to 250°F (120°C). Transfer pork belly, skin side up, to lightly greased wire rack set in rimmed baking sheet. Roast pork belly until meat registers 195°F (90°C) and paring knife inserted in meat meets little resistance, 3 to 3 1⁄2 hours, rotating sheet halfway through roasting. Transfer pork belly, skin side up, to large plate. (Pork belly can be held at room temperature for up to 1 hour.) Pour fat from sheet into 1-cup liquid measuring cup. Add vegetable oil as needed to to equal 1 cup and transfer to 12-inch skillet. Arrange pork belly, skin side down, in skillet (strips can be sliced in half crosswise if skillet won’t fit strips whole) and place over medium heat until bubble form around pork belly. Continue to fry, tilting skillet occasionally to even out hot spots, until skin puffs, crisps, and turns golden, 6 to 10 minutes. Transfer pork belly, skin side up, to carving board and let rest for 5 minutes. Flip pork belly skin side down and slice 1⁄2-inch thick (being sure to slice through original score marks). Re-invert slices and...

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Kalderetang Kambing (Goat Casserole)

It is said that the development of one’s palate starts during childhood days. If so, then Kalderetang Kambing would be one of those dishes that molded my tastes as it was a childhood favorite of mine. Lola Charing, my maternal grandmother, used to serve this dish during her birthday. During those days, it was impossible finding goat meat at the supermarket. One had to go to great lengths to find one, have it slaughtered, then prepare and cook it. As the goat had to be cooked in its entirety, it really warranted a special occasion for its preparation since that was a lot of meat to eat just for a family meal. That is why Lola served it for her birthday celebration. When I was older and much more into cooking, I asked my grandmother how she would cook kalderetang kambing. I sat by her bedside and as Lola Charing was going blind, she gave me the whole process, as a storyteller from long ago would share a tale by the fire: “Choose a young, healthy looking goat; if it is male, it is preferable to slaughter it before it has begun to develop mating instincts otherwise the meat will be too gamey. “Before slaughtering the goat, force it to drink a pint of native vinegar. For the life of me, that was truly hard to do – the goat refused to drink the vinegar. “Then, with a very sharp knife, slit the jugular vein and let it bleed to death. When that is done, you can remove its skin and washed the goat with vinegar. Cut open its belly and remove its innards; set aside its liver for making the sauce of the kaldereta. “Truss and tie the goat’s hind legs then hang it upside-down to drain the blood for four hours. While the goat hangs suspended, rub vinegar over the goat to remove the gamey taste and smell. “Once it’s ready, you can begin to prepare the meat. Cut the meat into 2-inch cubes. Do not include the head and hooves. Do not cut the liver into pieces. Wash the meat, then drain well in a colander. “Transfer the meat and liver to a large wash basin (palangana). With your hands, mix in calamansi juice, and salt, making sure that all the meat cubes are coated. Let the meat stand in this mixture for 1 hour. This will further remove the strong taste. “Wash the meat well and drain it thoroughly. Dry the meat on a flat bamboo strainer in a shaded area, and not under the sun. “Soak meat in sherry, mixing the sherry well with the meat. “In a large, heavy frying pan, over a...

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Pancit Molo (Pork and Chicken Dumpling Soup)

There is a town in the Visayas that is known for this soup and it’s biscuits from Panederia de Molo. I have never been to that town but I do like their soup and biscuits. Pancit Molo is a merienda favorite and a slice of Mamon Tostado goes so well it. Here is my version which I know you will enjoy. Ingredients: Dumplings: 250 grams ground pork 100 grams ground chicken 1/3 cup water chestnuts – slice into tiny cubes 1/8-inch 2 tablespoons chopped spring onions 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 50 pieces wonton wrappers Broth: 200 grams tiny shrimps – peel, save heads and skin to get juice 1 tablespoons minced garlic 2/3 cup chopped onion 1 tablespoon cooking oil 1/2 cup shrimp juice – boil the heads and skins of the shrimps with 1 cup of water for 10 minutes. Using a mortar and pestle, pound the heads and skins and return to cooking liquid. Simmer for another five minutes and strain the liquid. 1 tablespoon fish sauce (patis) 6 cups chicken broth salt and pepper to taste, start with 1/4 teaspoon of salt and dash of pepper Garnishing: 1/4 cup finely sliced spring onions 2 tablespoons crushed garlic that have been sautéed in 2 tablespoons oil till light golden brown Procedure: Dumplings: In a medium sized bowl, place pork, chicken, water chestnuts, spring onions, pepper, and salt. Mix thoroughly. Lay one piece of wonton wrapper on plate or chopping board and fill with 1 teaspoon of mixture on one corner of the wrapper. Roll the wrapper until past the middle; and then tuck the left and right sides on the opposite side of the middle; you have made a little hat looking dumpling. Set aside on a flour dusted tray. Continue with all the wantons and set aside. Broth: Using a medium sized cooking pot (capacity 8 cups), over medium low fire, warm pot for 1 minute. Saute garlic and onion in oil till onion is wilted and translucent. Add the shrimp juice and simmer for 5 minutes; this is to remove the fishy smell of the shrimps. Turn fire to low. Mix in the shrimps and continue to saute for 2 minutes. Add in the fish sauce and saute for 30 seconds. Pour in chicken broth and simmer for 10 minutes. Season with salt and pepper. Add in the dumplings and continue to simmer for 10 minutes or till the dumplings are cooked. Adjust taste before serving. Sprinkle with garlic and spring onion before serving. Note: If you do not have fresh chicken broth, or boxed chicken broth, you may use chicken cube or chicken powder. Use one cube per two...

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Dinuguan (Pork with Blood Stew)

Dinuguan (Pork with Blood Stew)

Filipinos can be very choosy about how they like their dinuguan; some like it dark with blood and the others prefer the pale, whitish one. Fear not, we are not the only “vampires”, blood eating people; blood pudding and sausages are also served in other counties too!  The secret to good dinuguan is the amount of vinegar used; that it is eaten the day after it’s cooked; and how well the intestines are cleaned (very important). To make it the dark kind, some of the blood must be mashed and added with the cooking early on. This recipe is the pale kind or Pampanga style. A good friend, Cora Ballestamon, likes to put in slices of liver and a spoonful of sugar in her version of dinuguan. Ingredients: 1 kilo pigs ears – cut into 2-inch long by 1-inch wide pieces 1 1/2 kilo porks’ Fallopian tubes or pork small intestines 1/2 kilo soft bone pork cut into 1-inch pieces or pork belly (liempo) – cut into 1/2- inch cubes 2 cups pork blood aka pork blood jelly – slice into 1/2-inch by 1-inch pieces (if you want to have the dark kind, save the liquid that comes out and use to darken the stew) 1/4 cup cooking oil` 2 tablespoons crushed garlic 1 cup thinly sliced onions 1 cup palm vinegar 2 cups water or pork broth 2 bay leaves 1 teaspoon dried oregano leaves 1 teaspoon freshly ground black peppercorns 2 pieces siling mahaba (lady finger chili) salt to taste – start with 1 teaspoon Cleaning the ears, and intestines: In the Western world and in Australia, the pigs ear is already clean; one can just remove the forgotten hair here and there. In the Philippines, we have to use a sharp knife to scrape off the hair, the thin membrane around the inner ears’ opening. That being done, proceed to cut them into size; bite size. Place the ears in a cooking pot with enough water to more than cover the ears; add a teaspoon of peppercorns, 1 bay leaf, and simmer till the ears are tender but still crunchy. If one can find fallopian tubes, they don’t need cleaning; just a good wash and cut into 2-inch lengths. Place fallopian tubes in pot with equal amounts of water and vinegar to cover the tubes and simmer till tender. Drain from cooking liquid and save cooking liquid. The tricky one is the small intestines. First they have to be washed well and whatever is left inside, be totally removed. Then cut into 2 inches length. In a glass or plastic bowl, dissolve a marble size of alum (tawas) in enough water to cover the intestines and...

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Lechon sa Sale o Tanglad (Roasted Pork in Lemon Grass)

Lechon sa Sale o Tanglad (Roasted Pork in Lemon Grass)

A Filipino celebration is not complete without Lechon! The hours-long, roasted whole pig. But sometimes we over estimate the appetites of our guests and there are left overs. Not to worry, here is a ‘to live for’ left over soup dish. Once you have tried this, you wish there was more left over of the lechon. On another note, this same recipe with the addition of 1/2 cup of green tamarind juice, and changing the Chinese cabbage into Kangkong leaves, will turn it into Sinigang Na Lechon. Serves 6 persons. Ingredients: 1 kilo left over lechon bits (or you can buy Lechon by the kilo) 1 tablespoon crushed garlic 1 cup onion – sliced 2 tablespoons cooking oil 1/2 cup minced lemon grass stalks, white part only – about 2 to 3 stalks 2 pieces lady finger chili – siling mahaba 2 to 3 tablespoons patis (fish sauce) 6 cups water 1/2 head of Chinese cabbage slice into 2-inch lengths Procedure: In a medium sized casserole over medium-low heat, place oil in pot. Sauté garlic, onion and lemon grass till the onion is translucent. Add the fish sauce and chili and sauté for 30 seconds. Then add the lechon bits and water. Bring to a boil and then turn down to a simmer and continue to simmer for 30 to 40 minutes or till the skin of the lechon is tender. Adjust the taste with more fish sauce, freshly ground black pepper and salt (start with 1/4 teaspoon) Add the Chinese cabbage and simmer for 1 minute and serve. Note: To make green tamarind juice – 1 cup green tamarind boiled with 2 cups water, till the green tamarind has softened; around 20 minutes. Mash the tamarind in the water and strain; get 1/2 cup to put in the soup. Kangkong or water spinach – cut into 3-inch lengths; soak in water for 15 minutes; drain. Add in the soup and simmer for 3 minutes and...

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Asadong Manok at Baboy (Soy Onion Pork and Chicken Stew)

Since refrigeration came only in the 1900’s, there are many Filipino foods that do not need refrigeration and this is one of them. Although this is good for the day it’s cooked and following day, I do not recommend eating it beyond the second day. Onions do not do well without refrigeration, therefore save yourself from a bum tummy. In some barrio fiestas, this is also served since it can be cooked the day before the fiesta. In the barrio fiesta, the whole rump of the pork is used and cut into huge chucks and when cooked, sliced into serving pieces. You can use only pork or only chicken. I use a combination to satisfy the craving of each one in the family. Ingredients: 500 grams chicken parts – I prefer to use legs and thighs cut in half 500 grams liempo (pork belly) slice into 1-inch by 2-inch by 1-inch 2 tablespoons calamansi or lemon juice 1/2 cup light soy sauce 2 cups sliced onions 1 teaspoon freshly crushed peppercorns 1 cup chicken broth 1 tablespoon crushed garlic 1/4 cup cooking oil salt to taste start with 1/4 teaspoon Procedure: In a non-corrosive cooking pot, warmed over medium-low fire, pour in cooking oil and sauté garlic and onions till onions are translucent. Add the chicken and pork and continue sautéing and mixing for about 3 minutes. Add the soy sauce, peppercorns, chicken broth and 1/4 teaspoon salt. Turn flame to low and simmer till the pork and chicken are tender; occasionally mix the pot to keep from burning or sticking to the bottom. Taste the mixture and adjust with salt. Serve hot with steaming hot...

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Sinampalukang Manok (Chicken in Tamarind Soup)

Best served with white rice. Serves 6 persons. Ingredients: 1 whole free range chicken (native chicken is best) cut into parts 2 tablespoons cooking oil 1 tablespoon crushed garlic 1 cup onion – cut into cubes 1 whole tomato – cut into quarters 2 tablespoons fish sauce 1 cup tamarind juice from green tamarind – boil handful of green tamarind in 1 ½ cups water till tamarind is tender, mash with fork and strain juice or ½ cup tamarind paste (if using tamarind paste, add ¼ cup lemon juice) 6 cups rice water – when you wash the rice you will be using, don’t throw the water, use this 1 piece long green chili 1 bunch baby bok choy or 1 bunch kangkong– wash and cut into 3 or 4 parts 5 strands pole beans – cut into 3-inch lengths salt and pepper to taste Procedure: In a medium sized casserole, over medium-low fire, place oil in pan and sauté garlic and onions till onions become translucent. Pour in fish sauce and sauté for 30 seconds. Place chicken in pot and slightly brown. Add in the tomatoes and stir for 30 seconds. Add tamarind juice, chili and rice water. Bring to a boil then lower heat to a simmer. Cover till chicken is tender. Check for taste; adjust by adding – salt or fish sauce and pepper. Place the pole beans in soup and simmer for 2 minutes. Add the baby bok choy or kangkong and simmer for another minute. Serve hot with steamed white...

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Paella

Paella

Although Paella is a Spanish dish, we Filipinos have adopted it a long time ago and is served in our fiesta fare. When having special guests at home, one can serve just paella and salad because Paella has all the meat and seafood needed to make one feel special. Good for 8 to 10 servings as main dish. Ingredients: 2 chicken thighs, boneless, cut each thigh into four 250 grams pork rasher or belly cut into 1-inch by 2-inches length 500 grams prawns – slit at the back and de-veined 100 grams scallops 1 piece calamari or 250 grams squid tubes – sliced into ¼-inch rounds 2 blue swimmer crabs (alimasag) or mud crab (alimango)– remove top shell and air sac; cut crab into 4; save top shell if it has fat 2 pieces Chorizo de Bilbao or 1 piece Spanish Chorizo – cut into ½-inch rounds ½ cup olive oil 1 tablespoon minced garlic ½ cup chopped onions ½ cup tomato paste 3 cups broth (boil water and place 2 fish cubes) or cooking liquid from 1 kilo of mussels cooked in 3 cups water pinch saffron 1 teaspoon Tabasco (hot sauce) or Habanero sauce or ½ teaspoon cayenne powder ¼ cup pimento (red capsicum) – roasted, peeled and sliced julienne 2 cups Jasmine rice – wash and drain ½ teaspoon black pepper salt to taste ¼ cup Mirin (Japanese cooking rice wine) or ¼ cup white wine grated cheddar/Edam cheese –for garnish 1 hard boiled egg sliced into eight for garnish 1 tablespoon green peas – cooked – for garnish Procedure: Place large casserole over medium low heat; place olive oil and sauté garlic, onions and saffron till the onions are translucent. Set aside. In another skillet, place over medium heat and place ¼ cup olive oil. (add olive oil if necessary) Sear the pork spare ribs and remove. Sear the chicken and remove. Sear the prawns and remove. Sear the scallops and remove. Sear the calamari and remove. Go back to main casserole and add the tomato paste and continue sautéing for about 5 minutes. Add the broth and simmer for another 5 minutes. Season to taste. (Tabasco, salt and pepper) Add the Mirin/White wine. Place the pork spare ribs and chicken and simmer the chicken and pork for 15 minutes. Taste and season again. Add the rice and chorizo and mix well. Simmer on top of stove for 10 minutes. Remove from stove fire. In a pre-heated oven (180°C) place the casserole inside oven; cover and bake for 10 minutes. Remove cover and fluff rice; return cover and continue baking for another 15 minutes. Check on rice; fluff; and arrange crab and top shell on...

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Bringhe (Chicken with Coconut, Turmeric and Sticky Rice)

The Philippines also has it’s own version of curried food and the Kapampangans are known for this dish – Bringhe. Although it’s not the spicy type and uses fresh turmeric to taste like curry. When I was a child my mother served it with lots of condiments on the side; like chutney, raisins, and roasted and chopped peanuts. This recipe will serve 6 to 8 persons. Ingredients: 1 whole chicken cut into serving pieces or 1 kilo thigh or breast or both fillets, cut each into 4 portions 1 cup sticky rice – wash and drain 1 cup jasmine rice – wash and drain 2 tablespoons cooking oil 2 teaspoons crushed garlic 1 onion chopped coarsely 2 teaspoons powdered turmeric or 3 tablespoons grated fresh turmeric 2 cups coconut milk 1 cup water 1 bay leaf 2 small chilies (birds eye) – cut horizontally into two and seed 1 teaspoon freshly grated black pepper 3 tablespoons fish sauce salt to taste Garnish: 6 to 8 pieces small longaniza – fry in oil till cooked and use to top 1 capsicum (red or green) – roasted and sliced into strips – thick julienne 1 hard boiled egg – sliced into 8 wedges   Procedure: Preheat oven to 180°C. Sauté garlic and onions with oil in an oven proof casserole over medium flame, until onions are translucent. Add chicken and fry for 2 minutes. Season with turmeric, bay leaf, pepper, chilies, and fish sauce. Simmer for 5 minutes over low fire. Blend in sticky rice and jasmine rice and stir well till all the rice has been coated with turmeric. Pour coconut milk, add chili, and simmer till all the liquid has been absorbed; stir every 2 minutes to prevent sticking. Cover the casserole and place in oven for 30 minutes. Remove from oven and fluff rice mixture. Garnish with hard boiled eggs, longaniza and roasted capsicum and serve. Note: I use both malagkit (sticky rice) and jasmine rice so that the dish is not so heavy to the...

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Bistek Mestiza (Half-Breed Beefsteak)

Bistek Mestiza (Half-Breed Beefsteak)

Ingredients: 500 grams thinly sliced (1/4-inch thick) New York cut – using the blunt side of knife, pound all over the meat; both sides (secret to having tender beef) 2 cups sliced onions (half moon – cut onion in half, lengthwise and slice 1/8-inch thick) 1 teaspoon minced garlic ¼ cup light soy sauce 2 tablespoons water 1 tablespoon lemon juice or 1 ½ teaspoons calmansi juice salt and pepper to taste 1 cup corn flakes crumbs or bread crumbs– place on plate 1 whole egg – beaten – place in a bowl cooking oil for sautéing (2 tablespoons) and frying (about 1 cup) Procedure: Meat: Dip each slice of beef in egg; then dip and cover all over in corn flake crumbs. Set aside. In a frying pan, place 2 tablespoons of cooking oil and sauté the garlic and onions till the onions are translucent (wilted). Pour in the soy sauce, water, lemon juice; Season with salt (1/8 teaspoon and ¼ teaspoon freshly ground black pepper) Set aside.Combining the Rest of the Ingredients: In another frying pan, over medium heat, pour in enough oil to cover the bottom of the pan. When the oil is hot (180°C), fry the steak slices, one by one, one minute each side; then set aside. In the pan, with the onion mixture, place the fried steak and simmer with cover, for 5 minutes. Serve. Goes well with steamed rice or mashed potatoes. Notes: To make the regular Bistek, do away with the crumbs, beaten eggs but you still must fry each one. You can also use sirloin cut for this. The New York cut is just more...

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