Lechon Kawali (Pan-Roasted Pork)

Ingredients: 

1-1/2 lb. pork liempo(pork belly), cut into serving pieces
4 cloves garlic, crushed
1/4 tsp. pepper or 1 tsp. peppercorns
2 tbsp. salt
water, for boiling
oil, for frying

Sauce

1 tbsp. soy sauce
2-1/2 tbsp. vinegar
1 clove garlic, minced
chili peppers (optional)

Cooking Procedures:

1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
4. Drain on paper towels.
5. Mix together all ingredients for the sauce.
6. Serve with chopped lechon kawali.

Lumpia Recipe (Lumpia Shanghai)

Ingredients:

1 lb. ground pork
1 cup chopped shrimps
1/4 cup finely chopped onions
1/2 cup finely chopped carrots
2 whole eggs
3 tbsp. soy sauce
3 dashes of sesame oil
salt and pepper, to taste
lumpia wrapper
vegetable oil, for frying

Cooking Procedures:

1. In a bowl, combine all ingredients. Mix until well blended.
2. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.
3. Drain on paper towels. Transfer to aserving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.

Humba Recipe (Braised Pork Belly with Sugar)

Ingredients: 

1 lb. pork , cut into serving pieces
1 cup water
3 cloves garlic, crushed
1/3 cup vinegar
1/4 cup packed brown sugar
1/4 cup soy sauce
1 bay leaf
1/4 tsp. pepper or 1 tsp. peppercorns
1 tsp. oil
salt to taste
3 potatoes, peeled and quartered (optional)
hard-boiled eggs (optional)


Cooking Procedures:

1. Combine all ingredients in a big pot and bring to a boil.  Lower heat and simmer for about an hour or until pork belly or hocks is tender.  You may wish to adjust the taste according to your style and liking.
2. If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes.  It’s up to you whether you like it very soft or just tender to bite.  You may add it halfway of the cooking time or later.  As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.
3. Remove bay leaf and peppercorns (if used) just before serving.  Serve hot.

Nilagang Baboy (Boiled Pork with Vegetables)

Ingredients:

1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
5-6 cups water
3 cloves garlic, crushed
1 onion, quartered
2 green onions (scallions), sliced into 1” long
1/4 tsp. peppercorn
salt to taste
2 eddoes- also known as taro or gabi, quartered (optional)
2 potatoes, quartered
1 can pork and beans
pechay (bok choy) or cabbage leaves

Optional:
You can also add corn,


Cooking Procedures:

1. Place pork in a big pot and let it covered with water. Bring to a boil. Lower the heat and let it simmer until pork is tender for about an hour.
2. Remove all the resulting scum that will rise to the top of the pot.
3. Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.
4. Add quartered eddoes (if using) and potatoes. Cook until tender.
5. Add the pork and beans. Simmer for 5 minutes. Correct the seasoning.
6. Add pechay or cabbage leaves. Do not overcook the green vegetables.
7. Remove from heat. Serve hot.

Sinigang na Baboy (Sour Soup Pork)

Ingredients:

1 kilo pork spare ribs
2 packs Tamarind Soup Base
1 big tomato
1 big red onion
2 pcs gabi (taro)
3 pcs chili peppers
Salt or fish sauce to taste
Vegetable of your choice:
Eggplant
Radish
String beans
Kangkong (swamp cabbage)

Cooking Procedures:

1. Boil approximately 2 to 3 liters of water.
2. Put in the meat, tomato and onion.  Let the meat cook.
3. When the meat is tender, you can mix in the gabi or taro.  Let it cook.
4. When the taro is cooked (it should have a consistency of a cooked potato), you can take it off the stock and mash it and put it back.  It will help thicken the soup.
5. Put the Tamarind Soup Base as a substitute for the real tamarind.  Let it boil once again.
6. When its boiling, you can add the vegetable,except for the kangkong (swamp cabbage) if you have some.
7. When the vegetable is almost cooked, you can add in the chili peppers.
8. When the chili peppers are cooked, turn your heat off, and add your kangkong (swamp cabbage), and cover it.
9. Serve hot.

Adobong Baboy

Ingredients :

1-kilo  pork, cut into 1- 1 1/2 inches
3 cloves garlic, crushed
1/3 cup vinegar
3 tbsp. soy sauce
1 bay leaf
salt to taste
1/4 tsp. pepper or 1 tsp. peppercorns
1 tbsp. sugar (optional)
1/2 cup water
oil, for frying

OPTIONAL:
You can also add pineapple chunks or potatoes or boiled egg.

Cooking Procedures :

1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.
2. Place pot over medium heat and bring to a boil.
3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside.
4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.
5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.
6. Remove from heat. Serve hot.