HOW TO COOK ADOBONG BALAT NG BABOY (PORK SKIN ADOBO)

HOW TO COOK ADOBONG BALAT NG BABOY (PORK SKIN ADOBO) -it is another way of cooking adobo in the Philippines. Pork is not cheap in the country so there are many alternative meats used in cooking adobo in the Philippines and pig's skin is just one of those meats. Pig's skin is way cheaper than pork tenderloin or just pure pork. You can buy a kilo for only a 80-100 pesos in the market and you can buy it even cheaper if you go directly to slaughter house. There are many dishes that can be cooked with this meat like sisig, kilawin, chicharon (cracklings) and adobo. Making this dish is not so expensive yet delicious and I think skin is a bit healthier than pure tenderloin but I am not sure about that, it is just my opinion. What I am sure about is that you'll like it. This dish is recommended to mummies who are trying to figure out how to save some money without jeopardizing their meals. Here is the recipe:

HOW TO COOK ADOBONG BALAT NG BABOY (PORK SKIN ADOBO)

INGREDIENTS
1/2 kilo pork skin
6 cloves garlic (minced)
1 red onion (thinly sliced)
1/4 teaspoon freshly ground pepper
1/2 cup water
1/2 cup soy sauce
1 teaspoon vinegar
cooking oil

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. Slice the skin into strips.
2. In a pot, pour water. Bring to a boil.
3. Add the skin and simmer for half an hour. Remove from broth and set aside.
4. In a pan, heat oil. Saute garlic until light brown.
5. Add the onion and saute until softens.
6. Add the skin and saute for 2 minutes.
7. Add 1/2 cup water or broth, soy sauce and pepper.
8. Simmer for 10 minutes.
9. Add the vinegar and simmer for another 3 minutes.
10. Transfer in a serving dish and serve with rice.

HOW TO COOK ADOBONG BALAT NG BABOY (PORK SKIN ADOBO)

HOW TO COOK FILIPINO STYLE PORK BARBECUE

HOW TO COOK FILIPINO STYLE PORK BARBECUE -Barbecue is not an original Filipino food but since the Philippines is partly influenced by Western culture, barbecue has become one of the dishes commonly prepared and served in the Philippines not only in the fancy restaurants but also in many small food shops and food carts. This delicious dish is always present in the table whenever there is an occasion like birthdays, baptismal, weddings and even family reunions. There are many versions of barbecue cooked in the Philippines like the bistek style barbecue, sisig style barbecue but the most common of them is the Filipino style. To me, this one is the best because it gives me sweet, sour and salty tastes with a little hotness just right making it good for the kids. In this recipe I am about to share with you requires calamansi but if you don't have calamansi you can replace it with lemon or orange. Also we are going to use soda pop like Sprite or 7up. You can use your favorite soda pop like for example you want to use Mountain dew. Here is the recipe:

HOW TO COOK FILIPINO STYLE PORK BARBECUE

INGREDIENTS
2 lbs pork loin
1/2 cup soy sauce
1/2 cup soda pop
1/3 cup water
2 tablespoon calamansi extract
6 cloves garlic (minced)
1 red onion (minced)
1 teaspoon freshly ground pepper
6 tablespoon banana ketchup
1/2 teaspoon salt
1 tablespoon sugar

Barbecue sticks
grill

STEP BY STEP PROCEDURE AND DIRECTIONS
1. In a bowl, combine together all marinade ingredients. Stir until the sugar and salt are dissolved.
2. Cut the pork into thin strips good enough to skewer.
3. Add the pork into the bowl and marinate for 4 hours.
4. Skewer the pork using bamboo stick skewer.
5. In a charcoal grill, grill the pork for 15 minutes. Spread pork with marinade using a clean barbecue brush from time to time.
6. Do the grilling process for the rest of the pork.
7. And serve with red wine.

HOW TO COOK FILIPINO STYLE PORK BARBECUE

HOW TO MAKE EASY SIOMAI

How To Cook Easy Siomai –Many of us are sick and tired of looking for easy Sioami recipe but most of us upset ebcause we could not find the easy but delicious one. Well, it is time for you to smile because I am about to share with you my Easy Siomai. This dish is very popular in the Philippines although it did not originate in the Philippines. Many street vendors, food carts and small food shops offer this dish. Siomai is very good as snack especially when you combine it with cold lemon soda. There are many ways how to make easy Siomai and I think it is a good thing because it only means that you can make your own version of it. Think about something you may want to add here, maybe a fish or maybe a vegetable. That way you can make your own version of it. And it’s easy, no? Okay, let us get started, prepare all the ingredients. Here is how to make easy Siomai:

HOW TO MAKE EASY SIOMAI

Ingredients

For filling

1 lb ground pork

¼ cup of turnip (thinly chopped)

¼ cup of carrots (thinly chopped)

1 cup of chopped spring onions

1 egg

2 tablespoon of olive oil

1 teaspoon of powdered pepper

50 pieces of siomai wrapper

¼ cup of Low sodium soy sauce

Hot chilli sauce

1 tablespoon of Calamansi extract (lemon will do)

For dip

3 tablespoon of red hot chilli

1 tablespoon of oil

2 cloves of garlic (minced)

Soy sauce to taste

Preparation and Procedure

1. In a bowl, combine all the filling ingredients except wrapper.
2. Scoop a spoonful of filling for every wrapper.
3. In a steamer, boil some water.
4. Arrange the wrapped siomai in the steamer and steam for 20 minutes.
5. While steaming, prepare the dip. Combine all the dip ingredients.
6. When done steaming. Put the Siomai in a platter and serve with dip in a saucer.

HOW TO COOK PORK CHICHARON (CHICHARONG BABOY)

    Pork Chicharon or Chicharong Baboy is a famous crackling in the Philippines. It has many variations too. It became famous in the United States because of its crispy texture and taste combined with the sour and spicy dip. The Filipinos have many ways how to make chicharon.

  My mother grew up in a town where the people prefer to make Pork Chicharon and the Carabeef Chicharon. In the province where I was born, the locals make either Pork or Carabeef Chicharon so my mother taught me how to make both of them. I haven't shared with you how to make the Chicharon. This recipe I am going to share with you is how exactly my mother makes Pork Chicharon. Here is the recipe:

INGREDIENTS
1 kilo of pork skin
Oil for deep-frying
1 tablespoon of fine salt
1/2 teaspoon of monosodium glutamate
1 tablespoon of pepper powder
your favorite vinegar dip

PROCEDURE
1. In a pressure cooker, boil water.
2. Add the pork skin and simmer for 30 minutes.
3. Remove the pork skin from the water and slice into 1/2" x 1/2" cubes.
4. In a screen, dry the porl skin under the sun until firm.
5. In a deep pan, pour-in enough oil to cover the pork skin for deep-frying.
6. Heat the oil at 190 degrees Celcius.
7. Pour-in the sliced skin pork little by little. Fry until it puffs up and become crispy.
8. Roll over the paper towel to remove excess oil.
9. Put in a bowl, scatter salt, pepper and monosodium glutamate over it.
10. And serve with your favorite vinegar dip.

HOW TO COOK PORK POCHERO (POCHERONG BABOY)

How To Cook Pork Pochero (Pocherong Baboy) –Here is another Filipino dish that you may want to include in your list. This dish is not actually originated in the Philippines but this version of Pochero is originated in the country. There are many different ways how to cook Pochero since this is an international dish. Most of the meat can be used in cooking this dish like pork, beef, goat’s meat etc. In this recipe, we are going to cook this famous Pocherong Baboy. You may want to replace some of the ingredients like the cabbage or potatoes, but I want you to be careful not to ruin this dish. To those who know how to cook Pochero, I want to ask you for comments or maybe you can share your own recipe of it and I am glad to feature your recipes here. Here is how to cook Pork Pochero:

                               image source: wikipedia.org

HOW TO COOK PORK POCHERO (POCHERONG BABOY)

Ingredients

1 kilo of pork liempo

6 cloves of garlic (minced)

2 small size onions (chopped)

3 medium size tomatoes (chopped)

1 large size potatoes (chopped into 8 pieces

3 pieces of Plaintain Banana (cut into 3 pieces each)

1 bundle of string bean (cut into 2 inches long)

1 small cabbage (quartered)

¼ cup of fish sauce

1 tablespoon of whole peppercorn

1 bundle of pechay

2 ½ cups of water

¼ cup cooking oil

Cooking Procedure

1. In a pot, heat oil. Saute garlic, onions.
2. Add the tomatoes and pork. Saute until the pork is half cooked.
3. Add fish sauce and peppercorn.
4. Add the water. Bring to a boil and simmer for half an hour.
5. Add the potatoes and simmer until the potatoes are cooked.
6. Add the banana and all the vegetables. Simmer until all the vegetables are cooked.
7. Add salt or water if needed.
8. And serve.

HOW TO COOK EASY LUMPIANG SHANGHAI

This Lumpiang Shanghai is one of the delicious snacks for the Asians. I am not sure if this dish originated in Shanghai, a city in Mainland China. But there is one thing I am sure of- Lumpiang Shanghai is mouthwatering. There are many ways how to cook this dish. By combining the replacements for the common ingredients you can make your own kind of it. I know how to cook many versions of it. My original ones and the ones I gathered by asking my relatives who know how to cook Lumpia. If by any chance you are having a visitor, I would like to suggest this one for you to cook because the ingredients are not that expensive. But if you are living in the West, looking for the wrapper sometimes cost you time and effort because the Lumpia wrapper is not very common in there. I would suggest go to the Chinese grocery stores. This Lumpiang Shanghai recipe is just an easy and simple version of it but don’t worry because its simplicity will give you the appeal and you will appreciate every bite. Here is my step by step procedure on how to cook Lumpiang Shanghai:

RECIPE: HOW TO COOK EASY LUMPIANG SHANGHAI

Lumpia Rolls Ingredients

1 pound of ground pork

2 carrots (chopped)

¼ cup of Celery (chopped)

5 cloves of garlic (minced)

1 medium size onion (chopped)

½ teaspoon of salt

1 egg (whisked)

½ teaspoon of freshly groud pepper

Cooking oil

Lumpia wrapper

Dip Ingredients

½ cup of vinegar

1 teaspoon of onions (chopped)

3 pieces of red chili

½ teaspoon of freshly groud pepper

Cooking Procedure

1. In a bowl, combine pork, carrots, celery, garlic, onions, salt, egg and peppe. Mix well.
2. Scoop some mixture and put over a wrapper and make roll.
3. In a pan, heat oil enough for deep frying.
4. Drop the rolls in the pan and fry until the rolls are golden brown.
5. Remove the excess oil by rolling them on a paper towel.
6. Put in a serving plate and set aside.
7. Combine all the dip ingredients.
8. And serve the rolls with the dip.

Try this version of Lumpiang Shanghai:

Disclaimer: The author of this blog does not claim the ownership of this video.

Courtesy of youtube.com.

HOW TO COOK PORK ASADO (ASADONG BABOY)

Here is another traditional dish of the Filipino-The Asadong Baboy or Pork Asado. This dish is like the other dishes that are first being cooked before slicing. Asado is very simple to make and this recipe I am going to share with you is the easiest Pork Asado recipe yet way more delicious than other Asados you find in the web. There is no secret ingredient in my Asadong Baboy, just follow the procedure and you’ll see what will happen.  There are known ways how to cook Asado and one of these is the meat preference and the sauce. The Chinese have many unusual way of how to cook it. They are great chefs but sometimes you find taste that you are not used to because youre not Chinese at all and that ingredient is meant just for Chinese people. But if you are going to ask me, the best Pork Asado I had was cooked by my Chinese Friend. Also he has the best peking duck recipe.

I found another Asado recipe but I did not try it because it seemed to be creepy. It requires 5-spice powder ingredient. Are you okay? Where are your readers supposed to get that ingredient?  We are helping to solve their problem here, not giving them more problems to solve. Anyways, let forget about that recipe. I am trying to make it the easiest for you to do so if you feel like you want to add some ingredient, just do it. But be careful because too much ingredient can ruin your Asadong Baboy. If you are going to choose meat, take the pork tenderloin because it is better than the rubbery pork you buy from the small meatshop. Here is how to cook Asadong Baboy or Pork Asado.

RECIPE: HOW TO COOK ASADONG BABOY (PORK ASADO)

Ingredient

1 kilo of Pork tenderloin

4 potatoes (quartered)

3 medium size onions (chopped)

1 head of garlic (minced)

1 teaspoon of freshly ground pepper

4 bay leaves (Laurel)

3 cups of vinegar

¼ cup of oil

2 tablespoon of salt

2 tablespoon of low sodium salt

2 red bell peppers (diced)

¼ cup of annatto water

3 tablespoon of tomato sauce (optional)

½ cup of brown sugar

2 ½ cups of water

Procedure

1. In a pot, put the pork, vinegar, pepper, 1 teaspoon of minced ginger, salt, bay leaves and soy sauce.
2. Bring to a boil and simmer until the pork is cooked.
3. In a pan, pour some oil and fry the potatoes. Set aside.
4. In the same pan, saute garlic and onion. Add tomato sauce.
5. Add sugar and ½ cup of water. Stir well.
6. Slice the pork according to your preference.
7. In the pan, add the pork, bell pepper, annatto water and bring to a boil. Simmer for 5 minutes.
8. Remove from heat and serve.

Try this video of another version of Asadong Baboy.
Disclaimer: The author of this blog does not claim the ownership of this video.
                  Courtesy of youtube.com

HOW TO COOK KARE KARE (RECIPE)

Kare Kare is another dish from the Philippines. It is a dish combination of pork and vegetables. I love Kare Kare because of the delicious thick and creamy soup combined with the taste of vegetables and pork. Not many of us know how to cook Kare Kare because this dish is more complicating but it’s worth it because once you have cooked it right, you would experience a fine meal. There are kinds of meat used in cooking Kare Kare. That is how people cook it. In this recipe we are going to use the pork leg. Like I said, cooking this dish is more complicating than the other dishes I have shared with you so I want you to do this recipe carefully because you would ruin your Kare Kare.

You may use pork tenderloin in this dish but I want to advice you to use pork leg because I found it more appealing. My mother taught me how to cook Kare Kare and later on I made some twist to her recipe and this is how I cook my very own Kare Kare.

Note: If by any chance you don’t understand something, don’t hesistate to leave your comment below or you may send me an email regarding this recipe. If you like this dish, please share it to you friends and relatives. Thanks!

HOW TO COOK KARE KARE

Ingredients

1 kilo of pork leg (cut into serving sizes)

6 cloves of garlic (minced)

1 medium size onion (chopped)

1 Small size Banana blossom (cut into desired sizes)

3 regular size Talong (eggplant)

1 bundle of Kangkong or Pechay

1 cup of string bean (cut into 2 ½ inch long)

½ cup of Peanut butter

1 tablespoon of cream or milk butter

¼ cup of Alamang (shrimp paste)

800ml-1liter of water

¼ cup of Achuete seeds or Annatto seeds (soaked in ½ cup of hot water)

2 tablespoon of flour (dissolved in ½ cup of water)

1 teasppon of ground pepper

Salt to taste

Cooking Procedure

1. In a pressure cooker, bring water to a boil.
2. Add the pork leg, onions and simmer for 30 minutes or until the meat is tender.
3. Add the peanut butter, annatto water, milk butter and simmer for another 5 minutes.
4. Add the dissolved flour and stir.
5. In a pan, saute garlic until light brown.
6. Add the banana blossom in a pan together with talong, and string bean. Add 1 cup of water and simmer for 5 minutes.
7. Put the cooked vegetables into the pressure cooker together with Pechay..
8. Add salt and pepper.
9. In a pan, saute garlic and shrimp paste.
10. Serve the Kare Kare with Sauteed Shrimp paste.

HOW TO COOK PORK AFRITADA (AFRITADANG BABOY)

I have shared with you my Afritadang Manok already and now in this recipe, I am going to share with you another Afritada recipe- my Afritadang Baboy.

Pork Afritada is a Philippine traditional dish that originated in Spain. It is a pork dish combined with tomato sauce and some vegetables like carrots and green peas. I did not know how to cook it before until my ex-girlfriend told me that Afritada is one of her favorite dishes when we were still dating. My mom taught me how to cook it different from the traditional Afritada that the Filipinos and Spanish cook. There are many versions of this dish that I believe was originated in the Philippines. I know how to cook versions of Afritada and I find Afritadang baboy more appealing. I gathered recipes from my mom and granny and I am going to share with you the best of them. Here is the recipe:

PORK AFRITADA RECIPE:

INGREDIENTS

2 lbs pork (cut into serving sizes)

6 pcs of potatoes, (cut into serving sizes)

6 cloves garlic, minced

1 medium size onion, minced

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

1 pc instant pork broth cube (dissolved in 2 cups of water)

1 cup tomato sauce

3 tbps vegetable or cooking oil

Salt to taste

COOKING PROCEDURE:

1. Heat the oil in a pot.

2. Saute garlic until brown then add onion.

3. Add the pork and stir fry until chicken is light brown.

4. Pour in the tomato sauce and dissolved broth cube and stir.

5. Boil and simmer until the pork is half-cooked.

6. Add the potatoes. Simmer until the potatoes are cooked.

7. Add the bell peppers and simmer until peppers are cooked.

8. Add salt according to your taste.

9. And serve.

HOW TO COOK DINAKDAKAN (A VERSION OF SISIG)

Here is how to cook Dinakdakan. It is a pork and authentic Filipino dish that has become very popular in the Philippines. Dinakdakan is another way how to cook Sisig with a twist and there is an ingredient that you may want to replace- the pig’s brain. Most of us would agree that pig’s brain disgusts us but the fact is pig’s brain is the authentic ingredient for Dinakdakan and using pig’s brain is the original way how to cook Dinakdakan. You may use plain pork tenderloin in this dish but if you want to make your Dinakdakan more original, I suggest that you use pig’s ear and face meat. I have seen many variations of Dinakdakan. There is nothing wrong with it because me, as well do the same thing. I am always looking for another way how to cook a dish and it feels good when you discover another way how to cook a dish. In this recipe I am going to share with you is the easy version of Dinakdakan and actually it is the traditional one. So prepare all the ingredients and let’s get to work.

Recipe: Dinakdakan (A Version of Sisig)

Ingredients

1 Kilogram of pork (combination of ear, face and nape), diced

2 medium size onions (minced)

1 thumb-size ginger (minced)

¾ cup of Pig’s brain (you may replace it with mayonaise)

½ cup of Calamansi Extract (lemon will do)

1 cup of vinegar

Salt to taste

Cooking Procedure

1. In a pot, boil the pig’s brain in vinegar for 15 minutes.
2. In another pot, boil the meat until cooked.
3. Grill the meat and cut into dice.
4. Mince the brain in a small bowl. Combine with Calamansi extract.
5. In a bowl, combine all the Ingredients.
6. Have a taste to make sure the salt and calamansi are balanced.
7. And serve with gin, tequila or your favorite alcohol beverage.

HOW TO MAKE EMBUTIDO (PORK)

Embutido is one of the traditional dishes of the Philippines that you can find almost in every party for an occasion like wedding. I have eaten many kinds of Embutido and I can say there are few of them that caught my attention because of the ingredients used. Embutido is great for breakfast and dinner and the kids would love it because of its being looked like a huge hotdogs or sausage. One of the ingredients of Embutido that you will always find is the raisin. It has a very good effect on the taste of Embutido so every one knows how to make Embutido uses this ingredient. I can still remember how much I liked this dish when I was in gradeschool. Our family did not come from money so we barely had Embutido in our dining so I lost Embutido in my list of favorite dishes. But still it has very strong appeal to me so after all, I still love this dish. There are numerous ways how to make Embutido and I found my very own way how to make it and here is the recipe:

Recipe: Embutido (Pork)

Ingredients

1 kilo of ground Pork

1 piece of foot-long hotdog (minced)

1 can of meatloaf (minced)

½ cup of sweet Pickle relish

2 medium size carrots (minced)

4 pieces of eggs

½ cup of raisins

Salt and pepper (according to your taste)

Banana Catsup

Aluminum foil wrapper (for wrapping)

Cooking Procedure

1. Whisk egg in a small bowl.
2. In another bowl, combine all the ingredients except Banana catsup and wrapper. Mix throughly.
3. Make rolls of the mixture about 2 ½ inches in diameter and wrap with Aluminum foil wrapper.
4. Twist and fold every end of foil tight enough for the water not to get inside the wrapper.
5. Put the rolls in a steamer and simmer for 30 minutes until the meat is cooked.
6. Let rest before removing the wrapper.
7. Thinly slice according to your preference.
8. And serve with a catsup in a saucer.

HOW TO COOK PORK STEAK (PINOY STYLE)

I love Pork steak because of the juicy taste of pork combined with the perfect combination of soy sauce and calamansi extract. I am going to help you preparing a great pork dish for your dinner. This Pork Steak I am gonna share with you is not my recipe but my mother’s because to me shes has the best Pork steak recipe. Many people in the world know how to cook Pork Steak but I believe, every person cooks this dish has his very own style and way how to cook Pork Steak. The Filipinos have many versions of this dish and that is why we have our very own Bistek, a Filipino version of beef steak. Pork production in the province of Bulacan is one of its largest industries and that is why Pork Steak in this province is very famous and also in this province you’ll find many kinds of Steak. The people in Bulacan are very good in making Pork dishes like Steak. Here is my mother’s way how to cook Pork Steak:

Recipe: Pork Steak (Pinoy Style)

Ingredients

1 kilo of pork tenderloin (cut into very thin strips)

½ cup of low sodium soy sauce

6 cloves of garlic (minced)

3 medium size onions (sliced into rings)

1 teaspoon of ground pepper

½ cup of calamansi extract (lemon extract will do)

Cooking oil

½ cup of spring onions (chopped)

Cooking Procedure

1. In a bowl, combine soy sauce, pepper, garlic and pork.
2. Leave to marinate and refrigirate for 4 hours.
3. After 4 hours, remove the marinade and drain the pork.
4. In a pan, heat oil and fry the beef until the pork is cooked.
5. Pour into the same pan the marinade and calamansi extract.
6. Stir a little and simmer until the sauce is thickened.
7. Put in the serving plate.
8. Add spring onions over the pork and garnish with spring onions.
9. And serve.

Pork Steak Images

HOW TO COOK BAGNET (ILOCANO LECHON KAWALI)

Bagnet is a traditional dish of Ilocandia. Bagnet is a version of the lechon kawali of katagalugan. I first tried this dish when I went to Vigan, a town of Ilocos Sur. The folks there have numerous dishes that I am sure most of us don’t know about them yet. But most of their dishes like Bagnet are just variations of already existing Philippine authentic dishes. I like this Bagnet dish because of its simplicity. I’d prefer vinegar with raw onions as a dip because the juicy taste of pork suits the sourness of the vinegar. Bagnet is very easy to cook, it does not require much ingredients but more oil is a must since Bagnet is a Deep-fried dish.

Recipe: Bagnet (Ilocano Style Lechon Kawali)

INGREDIENTS:

½ kilo of pork belly

Cooking oil (enough for deep frying)

½ liter of water

Salt

COOKING PROCEDURE

1. In a pot, combine ½ liter water and enough salt according to your taste.
2. Bring to a boil then drop the pork belly.
3. Simmer until the pork is tender.
4. Remove the pork from the pot and hang-dry until no more water drops from the pork.
5. In a deep pan, heat oil, enough for the pork to submerge into.
6. Drop the pork, fry until the pork is golden brown.
7. Chop into serving sizes.
8. And serve with vinegar dip or all-purpose sauce.

HOW TO COOK PORK INSARABASAB (ILOCANO STYLE SISIG)

Here is another version of Pork Sisig that I am sure you’ll like. This dish is called Insarabasab, an authentic Ilocano dish which is infact, a version of Sisig. Not most of us know about this dish particularly the Filipinos living in southern part of the Philippines, for we know, Ilocanos live in northern part of the country. Even the Katagalugan provinces like Nueva Ecija, Bulacan and Bataan barely know this dish. Pork Insarabasab is a very easy to cook pork dish. It does not require advanced knowledge in cooking, well, let me rephrase and put it this way; it is basic. I don’t know if most of the Ilocanos know how to cook Insarabasab since I am not an Ilocano native, but one thing is for sure; this dish is great. I know how to cook Insarabasab in several ways but what I am gonna share with you is the easiest and the simplest. Here is how to cook Insarabasab:

INGREDIENTS

1 lb of boneless pork

1 cup of onions (chopped into like ¼” x ¼”)

½ cup of Calamansi extract (lemon extract will do)

1 teaspoon of ground pepper

2 pieces of red chilli pepper (chopped into small pieces)

Salt to taste

COOKING PROCEDURE

1. Roast the pork over a grill until the meat is cooked.
2. Cut the pork into ¼” x ¼” sizes.
3. In a bowl, combine all the ingredients.
4. Mix thoroughly.
5. And serve with cold beer.

HOW TO COOK TOKWA’T BABOY (PINOY STYLE PORK TOFU)

Tokwa’t Baboy or Tokwa at Baboy is a Filipino authentic dish. Beer lovers in the Philippines like this dish as they like the Sisig to be their pulutan. Tokwa’t baboy is so easy to cook. You don’t need to be a professional chef to cook it. This dish is a good viand and sometimes I eat tokwa’t baboy as a snack. This dish is very popular in the Philippines that you can even find it in small food shops, food carts and turo-turo eateries. Tokwa’t Baboy infact is one of the most ordered dish in bars in the Philippines because of its extra-ordinary taste and cheaper price. I did many experiments on this dish and not bragging, all of them are so delicious. I can barely remember when I had learned to cook Tokwa’t Baboy. I can even remember me cooking this dish when I was in high school. Since this dish is very easy to cook, you can make your own version of it. You may add the amount of Tokwa or reduce the amount of pork, it is all up to you but one thing must not be forgotten, the sauce. Always mind the sauce because we know there are types of soy sauce like the low sodium one. But don’t worry because I am giving you the recipe so that you can have the idea. Here is how to cook Tokwa’t Baboy:

INGREDIENTS

1 Kg of Pork (cut into cubes)

2 cups of Tokwa or Tofu (cut into cubes)

6 cloves of garlic (minced)

4 medium size onions (chopped)

1 cup of soy sauce

½ cup acetic vinegar or 1 cup of natural vinegar

Salt to taste (1 tsp is recommended)

1 pinch of Monosodium glutamate (msg)

PROCEDURE

1. Boil pork and simmer until the pork is tender.
2. Fry tokwa (tofu) until golden brown.
3. In a pan, combine together the soy sauce, vinegar, salt, Monosodium glutamate, garlic and onions. Remove from heat right before boiling.
4. In a bowl, combine all the ingredients.
5. And serve.

HOW TO COOK LECHON KAWALI

This is a Lechon Kawali recipe from someone I used to know. I made a little twist to it to suit my tastes. To me, Lechon is the most popular Filipino traditional dish because this is what I was always looking for whenever there was an occasion. But in this recipe, we are going to discuss how to cook Lechon Kawali. This dish is a variation of Lechon. To those who dont know how to cook Lechon Kawali, here is the time that you don’t need to go to La Loma or call Mila’s and Lydia’s for a delivery just to eat Lechon. This Lechon Kawali Recipe is an easy version so you don’t need to ask someone for assistance. Just be careful when you are frying the Liempo because I had a bad experience cooking this dish. Here is how to cook Lechon Kawali:

INGREDIENTS

1 kg of Liempo (pork belly)

Water

1 teaspoon of peppercorn

6 cloves of garlic (crushed)

Cooking oil for deep frying

12 oz. of lemon soda

2 tbsp of salt

Tomato sauce

COOKING PROCEDURE

1. In a pot, boil water.
2. Add the pork Liempo, garlic, peppercorn, soda, and salt.
3. Simmer until the Liempo is cooked and tender.
4. Remove the Liempo from the water and keep it dry.
5. In a deep pan, deep fry the Liempo until golden brown.
6. Chop the Liempo into the desired sizes.
7. Pour in a little tomato sauce in a saucer for dip.
8. And serve.

IMAGES FOR LECHON KAWALI