Dinuguan

Dinuguan is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar The term dinuguan comes from the Filipino word dugo meaning "blood".

Here is my own version of dinuguan. 

Wash the meat or kidneys, intestines, ears,  and heart very well and boiled it with lemon grass to get rid of the odor for 30 minutes more or less. Wash again and slice it into thin sizes. Heat the frying pan and pour it with 3 tbspn cooking oil. Sauté garlic until brown add onion, ginger, red bell pepper, sliced meat and lemon grass for 20 minutes more or less with occasional stirring. Add vinegar, soy sauce, msg, black pepper powder, chile pepper, salt to taste and mixed it well.  Put the fresh strained blood with continue stirring until it becomes sticky. And served while it is hot.

How to prepare Lechon

Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. In our family we prepare and cook lechon whenever there is a special occasion. Here is how to prepare lechon. In every 50 kilograms of pig, you need the following ingredients:

1/2 kilo salt

1/2 kilo spring onion

1/2 kilo lemon grass

54 grams MSG

100 grams garlic

1/2 cup black pepper

Put all the ingredients inside the belly of the pig. Cover the opened belly of the pig by stitching it using a wire to avoid spill of the ingredients. Wipe the whole pig with 12 oz of coca cola mixed with 1 cup of water. This will make the skin of the pig crunchy. Grill the pig in a charcoal for 2 -3 hours. Serve while it is hot.

Pork Adobo

After three days of not eating meat, I was craving for a pork adobo. So decided to cook my own version of it.

Procedure : 

Wash 1/2 kilo of fresh pork meat, cut it into your desired sizes. Put it in the frying pan with 1/2 cup of water. Boil it to make it tender. When the sauce is evaporated add 1/4 cup vinegar, 3 tbspn soy sauce,1/2 tspn black pepper, 3 heads of garlic, salt to taste and 1/2 tspn monosodium glutamate/ vetsin (optional). Cover it with occasional stirring. When the oil comes out, stir it until light brown and serve while it is hot. 

Pork Lechon Paksiw

How to cook Pork Lechon Paksiw:

Slice 1 kg Pork lechon to your desire sizes. Put it in the casserole with 1 cup of warm water, 10tbsp vinegar, 6 tbsp soy sauce, ginger, 1/2 teaspoon black pepper powder, 1 clove onion, 1/4 teaspoon monosodium glutamate, 1 pc red bell pepper, and salt to taste. Put it on the stove with minimum heat, with occasional stirring. After 12 minutes, add sugar for your desired taste and serve it while hot. Good for 6 persons.

Crispy Pata

This is my favorite recipe. I usually cook this on week ends especially when my friends are around. Here is my own version of crispy pata. I would like to share it with you.

Ingredients: 

1 kls pork leg
1 kls cooking oil
1 tspn black pepper powder
1 clove garlic
1 sachet/ 7g ginisa mix (flavor seasoning mix)
1/2 tspn monosodium glutamate

Precedure :

Wash the pork leg carefully. Put it in the casserole/ pressure cooker and add 6 cups of water and boil it til tender. Separate the pork leg from the boiled water and keep it cool. Mix all the ingredients except the cooking oil. Put the frying pan into the stove until it becomes hot. Pour the cooking oil. Then put the cooked pork leg into the frying pan and cover it. Turn over the pork leg to cook the other part of the leg and cover it. You will know that it is already cooked and crispy once you will no longer hear a sound of the cooking oil.from the pan.   

Patatim

Ingredients :

1 pc pork leg 1 and 1/2 kls
1/2 cup cooking oil
1 clove union
1 can pineapple slice
1/2 bottle catsup
1 pouch tomato sauce
1/4 pouch tomato paste
4 tbsp soy sauce
1/2 tbsp black pepper powder
3 tbsp sugar
1/2 monododium glutamate
1 pc red bell pepper
salt to taste
garlic


Procedure :

Put the pork leg into the pressure cooker/ casserole with 6 cups of water. Then boil it until tender. and separate the pork leg into its boiled water. Use the frying pan. Heat the frying pan, Pour the cooking oil into the pan until it is hot. Saute the garlic until light brown, then add the onion and red bell pepper and put the pork leg. Add soy sauce, black pepper powder, and tomato sauce then cover. Stir it well,  then put the pineapple slice, catsup, tomato paste, cover it and stir it occasionally. And add salt to taste, sugar, and the monosodium glutamate when the sauce turn to sticky. Serve while it is hot.

Sweet and Sour Pork Ribs Adobo

When i passed by my favorite restaurant this afternoon, after having an exercise. I saw a display of pork ribs adobo in their stall. So i decided to cook it in my own version. I immediately went to the supermarket were in few meters away to my favorite restaurant to buy pork ribs and ingredients. When I arrived home, I prepare the ingredients for my recipe.

These are the ingredients:
1 kilo of pork ribs
1/4 tbsp black pepper
1/4 tbsp monosodium glutamate
5 tbsp soy sauce
3 tbsp vinegar
1/2 cup of cooking oil
3 tbsp brown sugar
salt to taste
garlic

Procedure:

Wash the pork ribs very well. Put it in the casserole. Add 1 cup of water, garlic, black pepper and let it boil until tender. Remove the cooked ribs and put it in the frying pan mix it with soy sauce, vinegar, salt, brown sugar, monosodium glutamate and cooking oil. Cover the frying pan and stir it occasionally until it sticky and brownish. Serving is good for 4 persons.