HOW TO COOK PORK KILAWIN (KILAWING BABOY)

HOW TO COOK PORK KILAWIN (KILAWING BABOY)

Kilawing Baboy recipe is easy to find but it is hard to find the version you would really love to cook and eat. Kilawin is an authentic Filipino dish and you can easily find it in small restaurants, food shops, turo-turo, carenderia, etc. Kilawing Baboy is always present at the reception whenever there is an occasion like weddings or reunions. What I love in Kilawing Baboy is the taste of vinegar combined with the taste of pepper, onion and garlic plus the juicy taste of Pork and liver. Kilawing Baboy also is one of the favorite “pulutans” of the beer drinkers in the Philippines. And another good thing about this dish is that it is cheaper compared to the other meat dishes and it is easy to cook. I had my first Kilawin to cook back in high school. I asked my mother for the recipe and I made few changes to it. Here is how to cook Kilawing Baboy:

INGREDIENTS

1 kg of boneless pork (sliced into bite size)

½ kg pork’s liver (sliced into bite size)

1 cup of onion (sliced)

1 head of garlic (crushed)

1 cup of vinegar (natural or chemical)

1 tsp of ground pepper

½ cup of water

Salt to taste

PROCEDURE

1. In a bowl, combine all the ingredients except for the pork and liver.
2. Add the pork and liver and marinate for about 1 hour.
3. Put the all the ingredients including the marinade mixture into the pot and simmer until the pork is tender.
4. Have a taste so that you can add some salt if you want to.
5. Rmove from heat and serve.

HOW TO MAKE PORK TOCINO (TOCINONG BABOY)

HOW TO MAKE PORK TOCINO (TOCINONG BABOY)

My Pork Tocino recipe is not a recipe used by the meat processing plant in the Philippines. It is a very home-made-recipe. I have no idea how the processing plants make it. This dish is easy but the process takes a little bit longer than the other dish. Pork Tocino is very popular in the Philippines but I don’t know if this dish originated here in the Philippines. There are many ways the Filipinos have to make Pork Tocino. I got my recipe from my relative somewhere in Bulacan. I just made a little change to it to suit my taste. Tocino is one of the kiddos favorite dishes so if you are one of those trying hard mums to convince their kids to eat, well this is the one for you. Here is how to make Pork Tocino:

INGREDIENTS

5 lbs of boneless pork

2 tsp of phospate

3 tsp curing salt

1 ½ cup of sugar

1 head of garlic (crushed)

3 tbsp Vodka or Gin

½ cup of water

1 ascorbic acid tablet or the vitamine C tablet (crushed)

PROCEDURE

1. Thinly slice the pork and put in the fridge.
2. In a glass bowl, add all the remaining ingredients, mix well.
3. Add the sliced pork and soak up for one day.
4. Put in a packing bag and put in a freezer for 2 days.

HOW TO MAKE LECHE FLAN

HOW TO MAKE LECHE FLAN

This Leche Flan recipe is my mom’s and I would like to share it with you for I know nobody hates Leche Flan because of its creamy and sweet taste. I remember the first time I had this dessert, my mother brought me this looking disgusting yellow thing and I said to her “mom what is that!? That is gross! That looks like ****!” then she said “it only looks gross because it is deformed but it tastes like heaven” and she smiled. I trust her so I had one and wow! The taste was really great. I asked her what was its name and she said this is called Leche Flan. I asked her, why you were not making this food back home? I can barely remember the next thing she said, all I can remember is the taste of Leche Flan. It used to be my favorite, I mean top of my favorites until tons of desserts came to my life, but of course Leche Flan is still one of my favorite desserts. Here is how my mother cooks Leche Flan. I hope you can make your versions or ways how to make Leche Flan being inspired by this recipe.

INGREDIENTS

10 egg yolks

1 medium size can of condensed milk or heavy cream (about 350-400g)

1 medium size can of evaporated milk (about 350-400g)

2 tsp of vanilla (maple syrup will do)

1 cup of brown sugar

Water

PROCEDURE

1. In a saucepan, dissolve sugar in boiling water.
2. Let it boil until the sugar is thickened.
3. In a Leche flan moulds, spread dissloved sugar on the bottom.
4. In a bowl, combine all the remaining ingredients and whisk thoroughly.
5. Pour the egg mixture into the moulds and cover with aluminun foil.
6. Bake the oven for 40 to 45 minutes in 370 degree heat. If your oven is jammed, you may steam it in a large pot for 30 minutes.
7. Remove from oven, cool it down and refrigirate.