HOW TO COOK ESTOFADO (RECIPE)

HOW TO COOK ESTOFADO (RECIPE) -Stofado is a Filipino dish made of pork that has many variations. The most common is the sweet and chewy one. The meat is cooked with soy sauce and sugar but not necessarily cooked the way the adobo is. In the Philippines, this dish is commonly served as appetizer but can be the main course served with rice. Some versions use plantain banana for the ingredients to add sweetness to the dish. Estofado originated in Spain but since the Philippines was a colony of Spain for 300 years, this dish has evolved into many variations that it has even become traditional because this dish is always present whenever there are occasions in the country like weddings, baptismal, birthdays and family reunions. To me, this dish is like a combination of Patatim, Pochero and adobo and I could taste the three dishes when I am eating Estofado. I would not recommend this dish to anyone who has high blood pressure though because this dish is too fatty for them, we do not want anyone to end up in the hospital after eating it. In this recipe I am going to share with you, we are going to use pork fats but you can replace it. Here is the recipe:

                               image source: wikipedia.org


HOW TO COOK ESTOFADO (RECIPE)

INGREDIENTS FOR ESTOFADO
1/2 kilo pork fats with skin (sliced into strips)
1/2 cup low sodium soy sauce
4 tablespoon vinegar
6 cloves garlic (minced)
4 teaspoon brown sugar
1/2 teaspoon freshly ground pepper
1 large size red onion (sliced thinly)
8 tablespoon tomato sauce
1 cup pimiento (cut into thin strips)
5 plantain banana or saba (cut into halves and fried)
cooking oil

STEP BY STEP COOKING PROCEDURE
1. In a large mixing bowl, combine together all the ingredients except oil, tomato sauce, pimiento and plantain banana.
2. Mix well until the sugar is dissolved.
3. Cover the bowl, refrigerate and marinade for 3 hours.
4. Remove the pork from marinade and set aside.
5. In a frying pan, heat oil. Fry the pork until browned.
6. Remove the excess oil from the pan. Pour marinade.
7. Add 1/2 cup of water and bring to a boil. When boiling, lower the heat and simmer for 20 minutes.
8. Add tomato sauce and pimiento and continue simmering for another 5 minutes.
9. Transfer to serving dish and serve with fried plantain banana.

HOW TO COOK ESTOFADO (RECIPE)

HOW TO MAKE HAMONADO (RECIPE)

HOW TO MAKE HAMONADO (RECIPE) -Hamonado is a traditional dish in the Philippines that is always cooked during christmas and new year. This food is made of pork or roasted pig which is processed to be more like Ham. Hamonado is the best alternative for ham when you feel like you do not want ham. One of the few differences between ham and hamonado is that ham is a bit more salty than this dish. And also hamonado is added with ingredients for it to be become a little sweet and sour like pineapple and calamansi extract. Basically, this dish is marinated in a mixture of pineapple juice and calamansi but what we are going to do using my recipe is we are going to use lemon extract instead of the traditional calamansi extract because lemon is more abundant globally than calamansi. But I think any citrus fruit will do as long as it possesses the taste we need for this dish. Making Hamonado is very simple and easier than you think but it will require more time and a bit of patience because this dish requires curing. This time we also need to fry the pork to keep the taste of marinade in the pork. There are many ways to make Hamonado like baking it together with the sweet and sour ingredients but I find that curing, frying and simmering it is the best. To me, this food is way better than ham, maybe it is because I like sweet and sour food like this one or maybe it is just easier for me to make Hamonda than making ham. You can adjust the amount of the ingredients in my recipe to suit your taste or you can replace some of it with your preferred ones but if you are going to experiment first, I would like to advise you to just experiment using small amount of the whole ingredients because you would not be so sure if you would like the outcome of you experiment. Here is the recipe for Hamonado:

                                image source: muntingtinigngpateros.blogspot.com

HOW TO MAKE HAMONADO (RECIPE)

Prep Time:
Cook Time: 45 minutes
Yield: 7 servings

INGREDIENTS FOR HAMONADO
3/4 kilo pork tenderloin
2 cups pineapple chunks
2 cups pineapple juice
5 tablespoon sugar
1/4 cup lemon extract
4 tablespoon low sodium soy sauce
cooking oil
freshly ground pepper to taste
salt to taste

DIRECTIONS AND PROCEDURE ON MAKING HAMONADO
1. In a large bowl, combine all the ingredients except pineapple chunks and cooking oil. Mix until sugar and salt are dissolved.
2. Cover the bowl and marinade the pork overnight in a fridge.
3. Remove the pork from the marinade. Set the marinade aside.
4. In a skillet, heat oil. Fry the pork until cooked or browned.
5. Pour the marinade, bring to a boil and simmer for 10 minutes.
6. Add the pineapple chunks and continue simmer for another 5 minutes or until the marinade sauce thickens.
7. Remove from heat, slice into 7 parts.
8. Transfer in serving plates and serve with red wine.

HOW TO MAKE HAMONADO (RECIPE)

HOW TO MAKE SAMGYEOPSAL (RECIPE)

Samgyeopsal is a dish made of pork belly which is served and prepared like galbi. It is sometimes cooked in grill and also served with kimchi. The most common ingredients for this dish are onions, garlic and sesame oil. Lettuce is used for wrapping to make more presentable. If you are going to make this dish but you do not have a grill, you can use skillet or pan. The Koreans like to accompany this dish with their favorite drinks like Soju. If you are having a party in your backyard, I suggest to use the outdoor grill so that you can cook as many as possible since grill can accommodate more than what a pan can. Here is the simple recipe of Samgyeopsal:

                                image source: wikipedia.org


HOW TO MAKE SAMGYEOPSAL (RECIPE)
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: 10 servings


Ingredients:
1 kilo pork belly (sliced into thin strips)
romaine lettuce, amount depends on the size
6 cloves garlic, minced
1 tablespoon sesame oil
cooked rice
salt and pepper to taste
cooking oil
Lettuce

For the sauce
2 cloves garlic, minced
1 tablespoon Chili paste
1/2 teaspoon doenjang or miso
1 tablespoon sesame oil
1 stalk green onions, minced
2 tablespoon water

Preparation and step by step cooking procedure:
1. In a bowl, pour the sesame oil. Add salt, pepper and pork belly.
2. Mix well and set aside.
3. On a skillet, spread a little bit of cooking oil to prevent the meat from sticking to the pan.
4. Put the pan on heat. When the oil is smoking, fry the meat until browned.
5. In a saucepan, combine all the sauce ingredients and heat until all the ingredients are dissolved. Do not boil.
6. Wash the lettuce perfectly.
7. On a plate, assemble the lettuce, scoop cooked rice and put on the lettuce, add meat and sauce.
8. Roll the lettuce into a ball or log, repeat the process for the rest of the ingredients.
9.And serve.

HOW TO MAKE SAMGYEOPSAL (RECIPE)