As I mentioned before Chef Boy Logro is a well- known chef in my country Philippines. I admire him not just because he is a very good cook but because of his humble beginnings before becoming the popular chef not just in Philippines but also in some countries. Anyway, he has this cooking show that I love to watch. He is very entertaining and the show is very helpful especially to those people who doesn’t know how to cook a dish and he will teach you to recreate the usual dish that we used to cook. I already shared Pata Tim recipe before but the verdict is I love Chef Boy version 🙂
- 1.2-1.5 kilo pork legs (pata front)
- 1 tbsp. sesame oil
- 2 pcs. star anise
- ½ cup soy sauce
- 2 tbsp. hoisin sauce
- 2 tbsp. oyster sauce
- 6 cups water
- 1 cup brown sugar
- ½ cup rice wine
- 1 tsp. black peppercorn
- 1 tsp. sesame oil
- ¼ cup slurry
- 5 pcs. baby bokchoy, blanched
- 10 shiitake mushrooms
- 1. Place the pata in a casserole with 6 cups of water, soy sauce, hoisin sauce, brown sugar, pepper corns and bring to a boil.
- 2. Add the star anise and sesame oil, simmer for an hour, or until pork is tender.
- 3. Remove the pork and set aside, then add slurry to the pot. Let it simmer until sauce is glossy and thickened.
- 4. Blanch the bokchoy and shitake mushroom in boiling water seasoned with salt.
- 5. To serve, place the pork in the middle of a serving dish then serve with blanched bokchoy,shitake mushrooms and lastly pour the sauce over the pork and vegetables.
- 6. Garnish with spring onions and serve with rice.
Recipe from – Idol Sa Kusina
I still have panko breadcrumbs leftover so I decided to try this Japanese food Tonkatsu. It is crunchy, on the outside and tender on the inside. My husband and son LOVEs it! Best serve with Tonkatsu sauce or Barbecue sauce. Enjoy:)
10 pcs PORK LOIN STEAK or PORK CUTLETS, boneless
salt & pepper to taste
1 and 1/2 cup all purpose flour
2 beaten egg
1 1/2 cup Japanese bread crumbs
cabbage, shredded thinly
cooking oil for deep-frying
commercially available Tonkatsu or Barbecue sauce
lemon wedges for garnishing
Score the fat of the pork chops to prevent from curling. Lightly salt and pepper the chops on both sides, then dredge in flour. Shake off any excess flour, dip in beaten egg. Next press the chops firmly into the breadcrumbs making sure that all surfaces are well coated. Place them on a sheet pan covered with parchment paper and refrigerate for an hour before using.
Deep-fry the porkchop in oil, turning once or twice until cooked through and golden brown, approximately 4-5 minutes. The coating should be quite crisp. Drain the excess oil in paper towel.
Serve Tonkatsu or barbecue sauce with fried pork cutlet.
Serving Suggestion:Place shredded cabbage over half of a warm serving plate. Place the porkchop on top of the cabbage toward the center of the plate. Serve the sauce in a separate small dish for dipping. Garnish with lemon wedges.
recipe from Recipe TV
Another great recipe for those who are fond of eating pork. “Think lechon kawali can’t get any better? Stuff it with a mixture of herbs. Now, that’s a winner!”
liempo de balamban
3 stalks lemongrass, trimmed,
pounded, and chopped roughly
4 cloves garlic, minced
4 basil leaves
2 tablespoons salt
1 teaspoon pepper
1.2 kilos pork belly, divided into 5 slabs
oil for deep-frying
seasoned vinegar and stir-fried kangkong, to serve (optional)
1 Combine lemongrass, garlic, basil, salt, and pepper in a large mortar and pestle; grind to a paste.
2 With a small knife, cut small pockets in pork, between the layers of fat and meat.
3 Stuff the herb mixture into the holes. Tie with kitchen twine.
4 Arrange pork pieces in a pot, skin side up, and cover with enough water. Bring to a simmer and cook for 1 1/2 hours or until tender.
5 Remove pork pieces from pot. Transfer to a rack and let meat dry.
6 Deep-fry pork in preheated oil until golden and crisp. Alternatively, you can roast the pork in a preheated 350°F oven or grill over medium hot coals until golden brown. Serve with seasoned vinegar and stir-fried kangkong, if desired.
Recipe from Yummy.ph
So happy to share with you my latest new found recipe this is really tasty and easy to make. In fact I never had the chance to take good photos of it. The pork was so good. It was all gone before I knew it. ;).
2 cups water
1 cup white vinegar
1 teaspoon ground pepper
1 1/2 tablespoons fine salt
1/2 cup minced garlic
1 kilo (or more) sliced boneless
pork belly, #4 slice
cooking oil for frying
1 In a small bowl, combine water, vinegar, pepper, salt, and garlic. Stir until salt is completely dissolved. Set aside.
2 Arrange pork strips lengthwise in a large plastic storage container and pour the vinegar marinade over it. Leave in the refrigerator for a couple of hours or overnight.
3 When ready to cook, drain marinade and place pork strips in a colander or sieve to let the rest of the marinade drip off. Pat dry with a kitchen towel to remove more excess liquid.
4 Heat oil in a large pan. Fry pork strips until golden brown and crunchy at the edges. Blot the fried pork strips with paper towels to remove excess oil. Serve while hot.
Slicing tip: For a more “curly” bacon look, you may request for a bacon slice instead of the #4 slice. It is thinner and cooks even more quickly to a crisp just like regular bacon!
Recipe from Yummy.ph
Batchoy is a noodle soup made with pork organs, crushed pork cracklings, chicken or pork stock, beef or pork loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is oftentimes referred to as La Paz Batchoy. I can say that this recipe is closed to the taste of the real batchoy.
500g Miki or Egg noodles
300g pork belly, sliced in small pieces
150g pork liver, sliced in small pieces
2 pcs pork heart, sliced in small pieces
1 medium sized white onion, finely chopped
6 cloves garlic, minced
1/2 tsp freshly ground black pepper
12 cups beef stock or pork stock
1 tbsp sugar
1 tbsp soy sauce
1 tbsp sautéed shrimp paste
3 stalks spring onion, chopped
1. In a pot add oil then sauté garlic and onion, stir fry until onions turn translucent.
2. Now add the broth, pork belly, pork heart, black pepper, sugar, soy sauce and shrimp paste. Bring to a boil then simmer for 30 minutes.
3. Now add the liver and flavour it with fish sauce (use according to your liking), simmer for additional 10 minutes.
4. Cook the noodles according to instructions. Then once cooked place in a bowl.
5. Pour hot boiling broth in the noodle bowl together with meat then top it with crushed chicharon, fried garlic, spring onion and raw egg. Serve immediately and stir in raw eggs while broth is still hot.
CHICKEN PORK ADOBO WITH LIVER SPREAD
Want to try another version of adobo? then I wish you will try this as well. It taste fantastic and amazing. The recipe came from Chef Boy Logro one of the famous chef in my country Philippines.
1. In a bowl, marinate chicken and pork with soy sauce, vinegar, water,
sugar and bay leaf for at least 1 hour. Just before cooking, add the
garlic to the marinade.
2. Heat oil in pan, add chicken and pork, pan sear until brown.
3. Add marinade mixture, cover and simmer over medium heat until
4. Season with salt, pepper and liver spread
5. Serve hot.
Another Filipino dish. Afritada usually uses chicken but I just want to try beef . I cooked this using Pinay In Texas Cooking Corner recipe but I did not put some of the ingredients as I don’t have it. It is very delicious and my husband loves it. Another keeper recipe for me 🙂
1. Marinate the pork in soy sauce, pineapple juice and garlic for at least 1 hour. Drain the pork. Save the marinade.
2. In a large saucepan over medium heat, sauté garlic in olive oil until light brown. Add onions and sauté until almost translucent. Add the pork. Saute until it turns light brown.
3. Add the marinade and tomato sauce. Cover and simmer for 30 minutes or until pork is almost tender. Season with salt and pepper to suit your taste.( Note: I use maggi magic sarap to add a magical taste )
4. Add the potatoes and bell peppers. Cover, lower heat to medium low and let simmer for about 5 minutes. Add green peas and carrots and simmer for 5 more minutes. From time to time, check to avoid drying and add water if necessary to attain the desired consistency of the sauce.
5. Remove from heat. Serve hot with steamed rice.