Pork Pinoy Food

FILIPINO PORK BARBECUE

Steps:

• Cut pork meat into thin and long slices.
• In a blender, blend together soy sauce, banana ketchup, brown sugar, garlic, lemon-lime beverage, pineapple juice (if using), oyster (or hoisin) sauce, lemon juice (if using), pepper, and MSG.
• Mix together pork and marinade and keep in the refrigerator overnight.
• String the pork on the skewers.
• Place in hot grill, grill approximately 4-5 minutes each side.
• With the leftover marinade, boil over high heat in a medium pot for about 10 minutes. Strain and serve over hot rice.
• Note: Skewers can also be cooked under the broiler in the oven.

PORK BISTEK

Steps:

• In a bowl, combine pork, calamansi or lemon juice, soy sauce, onions, garlic, and pepper. Massage the marinade into the meat and marinate for about 30 minutes.
• Drain meat, onions, and garlic from marinade, squeezing and reserving excess liquid. Set aside.
• In a pan over medium-high heat, heat 2 tablespoons of the oil. Add pork chops and cook for about 2 to 4 minutes per side or until lightly browned. Spoon out and reserve released meat juices during frying. Remove meat from pan and keep warm.
• In the pan, add the remaining 1 tablespoon oil. Add the reserved onions and garlic, and cook, stirring regularly, until softened.
• Return meat to pan.
• Add reserved marinade and meat juices.
• Add water and bring to a boil, skimming scum that floats on top. Cover, lower heat and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced.
• Season with salt to taste.
• Add the onion rings. Turn off heat, cover and allow onion slices to cook slightly in the steam. Serve hot.

PORK STEAK RECIPE

Steps:

• Combine pork chops, calamansi juice, and soy sauce in a large bowl or pot. Marinade for at least 1 hour.
• Heat a pan then pour in cooking oil.
• Fry the marinated pork chops for 3 to 5 minutes per side.
• Remove excess oil. Pour in the remaining marinade and water. Simmer until the pork is tender. Add more water as needed.
• Add sugar, salt, pepper and onions. Stir and cook for 3 more minutes.
• Turn-off heat and serve. Enjoy!

FILIPINO PORK BARBECUE

Steps:

• Rinse pork strips and drain well. Pat dry.
• In a large bowl, combine 7-up, soy sauce, vinegar, 1 cup of the oyster sauce, brown sugar, garlic, black pepper, and chili peppers.
• Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator for at least 4 hours or overnight for best results.
• Thread 2 to 3 meat slices onto each skewer.
• In a bowl, combine remaining 1 cup of oyster sauce, banana ketchup, and sesame oil. Set aside.
• Grill meat kebabs over hot coals for about 2 to 3 minutes each side.
• When pork starts to lose its pink, baste with oyster sauce-ketchup mixture. Continue to grill and baste, turning on sides, until meat is cooked through. Remove from heat and serve as is or with spicy vinegar dip.

PORK SINIGANG

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt. Stir in the ginger, tomatoes, and pork chops. Cover and reduce heat to medium-low. Turn the pork occasionally, until browned. Pour in the water and tamarind soup base. Bring to a boil, then reduce heat. Continue simmering until the pork is tender and cooked through, about 30 minutes. Stir in green beans and cook until tender.

FILIPINO PORK ADOBO

Steps:

• Stir together the vinegar, soy sauce, ketchup, garlic, and bay leaves in a large saucepan. Add the cubed pork, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the pork is tender, about 2 1/2 hours. Stir occasionally. If using the green beans, add them during the last half hour of cooking.

GROUND PORK MENUDO

Steps:

• Heat the oil in a skillet over medium-high heat. Add the garlic and onion, and sauté until the onion begins to soften, about 2 minutes.
• Add the ground pork and cook, stirring regularly, for 5 minutes or until the meat is lightly browned. Stir in the fish sauce.
• Add the tomato sauce and water. Stir, cover and cook on medium heat for 5 minutes, stirring occasionally.
• Add the carrots, potato and bell pepper, and cook for 10 minutes. Add the green peas and raisins, and cook for another 5 minutes, or until the vegetables are tender. Season to taste with salt and pepper. Serve with steamed rice.