Pinoy Pineapple Ham

Pinoy Pineapple Ham

There will always be a ham on the table in a Pinoy Noche Buena, a perfect symbol and the center of the holiday meal. Prepared with a ready-to-eat ham, pineapple, honey and Dijon mustard help to flavor this tasty dish.

Ingredients :

• 5 - 6  Pound fully cooked ham
• 1 Can 15 oz  pineapple chunks
• 1 Can 15 oz pineapple slice
• 1/4 Cup brown sugar
• 1/4 Cup honey
• 1 Teaspoon Dijon mustard
• 2 Clove garlic  finely chop
• Lettuce
• Cherry tomatoes

Directions :

• Pour pineapple chunks in a deep sauce pan
• Add the juice from pineapple slices, honey, brown sugar, garlic and Dijon mustard
• Bring to a boil and simmer in medium high heat, stir until sugar are completely dissolve
• Simmer until mixture is thick, set aside
• Place the ham in a baking pan lined with aluminium foil
• Arrange pineapple slices over the top of the ham, securing with toothpicks
• Add sliced apple around the ham
• Pour the glazed mixture over the ham and spread pineapple chunks around
• Cover the ham with aluminium foil and bake at preheated 347 °F for about 30 minutes
• Leave the ham uncovered and bake for another 30 minutes, or until the desired golden glaze
• Basting  the ham with the juice from the ham drippings

Cooking Tips :

1.  If  preferred,  use the drippings for gravy. Put the bake apple and pineapple chunks with ham drippings in a blender
2. Line the serving plate with lettuce and garnish with cherry tomatoes or any fruits you want

Watch video :

Ginisang Upo

Ginisang Upo

Sautéed Bottle Gourd

Sautéing are the healthiest and easiest variant to cooking in the Philippines. Ginisang upo (Sautéed bottle gourd), one variety of sautéing, wherein we added shrimp and rendered fat to extend the flavor of the soup.

Ingredients :

• 1 Large bottle gourd (upo)
• 1/4 Lbs Pork fats
• 1/2 Lbs  shrimp
• 3 Cloves of garlic
• 1 Onion
• 1 Tomato
• 2 Tablespoon fish sauce
• Cooking  oil
• Salt

Directions :

• Reduced the amount of rendered fats, sauté garlic, onion and tomato.
• Add pork and shrimp, stir fry for a couple of  minutes.
• Season with fish sauce and shrimp juice, keep stirring until boil.
• Add gourd simmer until the vegetable is half cooked.

Shrimp juice

• Wash shrimps, remove head, peel off shell and tail of each shrimp..
• Pound shrimp head using mortar and pestle to extract juices.
• Dilute in 2 c. of warm water and pass thru a sieve to separate shells from the juice.

Render Fats from pork

• Slice pork fats into cubes or small sizes.
• Pour a small amount of water into non-stick pan.
• Add pork, keep stirring until fats are rendered.

Cooking Tips :

1. Pork fats can be replace with vegetable oil.
2. Do not overcook the vegetables.

Watch Video :

Binagoongang Kangkong

Binagoongang Kangkong

Sauted Kangkong in Shrimp Paste

The traditional way of making this recipe is usually steamed or blanched the green leafy and topped with shrimp paste and crispy liempo. In this recipe, water spinach are stir fried in pork oil with garlic, sugar and vinegar that brought out the natural taste of sour and sweetness in the vegetable.

Ingredients :

• 2 Bunches of water spinach (Kangkong)
• 100 Grams pork belly
• 1 Tablespoon shrimp paste
• 3 Cloves garlic
• 1 Teaspoon vinegar
• 1 Teaspoon sugar

Directions :

• Put pork  into a  large pan and add enough water to completely cover the fat.
• Bring to boil over high heat, then lower to medium and literally boil the oil out of the fat, stirring occasionally.
• When pork are golden brown or done, remove and set aside.
• On the same pan and pork oil, saute garlic, onion until wilt.
• Add the shrimp paste and stir cooking for a few minutes.
• Add pork, sugar and vinegar, don't stir and let it sizzle for a few minutes.
• Saute the Kangkong leaves for a few minute or until done.

Cooking Tips :

1. You can use the raw (pinkish) or the saute shrimp paste, spicy is a great choices.
2. Fried firm tofu can be a subtitute for pork.
3. Instead of oil rendering, pork may be marinated in soya sauce, garlic and pepper then fried before adding.
4. You can use any cut of pork for this recipe.

Watch Video:

Batsoy

Batsoy

Pork and Vermicelli Soup

Mix of pork meat and innards, spleen, hearts and liver cook in  a rich pork-based broth filled with Chinese vermicelli noodles and topped with fried pork, and green cut slice green onions. 

Ingredients :

• 1/4 Lbs pork
• 1/2 Cup pork fats
• 1 Cup spleen
• 1 Cup liver 
• 1 Cup heart
• 4 Gloves garlic
• 1 Thumbsize ginger ginger
• 5 Cups rice water
• 3 Tablespoon fish sauce
• 1 medium-sized onion
• 3 Stalks spring onions
• 1 pack misua

Directions :

• Put pork fat into a cooking pan and add small amount water.
• When oil render, remove the fat and set aside.
• On the same pan sauté the ginger, garlic and onion in pork fats.
• Add the liver, heart, spleen, pork meat and brown slightly.
• When pork is slightly brown, sauté for a few minutes.
• Seasoned with fish sauce, stirring and let it boil.
• Add a small amount of water, cover and simmer.
• When meats are tender, add the rice water and spring onion.
• Cover and let it boil for another minutes
• Add misua and cook for another 2 minutes.
• Top with brown pork fats and sprinkle with chopped spring onions.

Cooking Tips :

1. Do not overcooked misua to prevent from getting lumpy.
2. You can add any pork innard of your choice.
3. Boil pork bones and use the broth to replace rice water for tasty flavor.
4. Start by adding 2 tablespoon of fish sauce, until you reach the desired taste.

Bikol Express na may Sigarilyas

Bikol Express na may Sigarilyas

(Bicol Express with Winged Beans)

From the city of Camarines to Sorsogon, the Bicol Region. This  dish 

become their landmark, a stew of hot chilli, pork, coconut milk, fish sauce

 and vegetables.

Ingredients :

• 500 Grams pork belly, cut lengthwise 
• 10-15 Pieces winged beans
• 5-10 Pieces green long chilli (siling pampaksiw)
• 2-3 Pieces bird's eye chilli (siling labuyo)
• 1/2 Cup shrimp paste 
• 3 Cloves of garlic
• 1 Medium size onion
• 1 Can coconut milk
• Cooking oil

Directions :

• In a pan, heat oil, saute garlic and onion.
• Add the sliced pork belly and stir fry until pork turns brown.
• Add shrimp paste, mix for another minutes.
• Pour the coconut milk, cover and simmer until porks are done.
• Add the bird's eye chilli, green long chilli and winged beans.
• Cover and simmer in medium heat for 10 minutes or until the coconut milk had reduced to a thick oily gravy.

Cooking Tips :

• For mild spice, don't add bird's eye chilli or soak green long chilli in water.
• Lima beans (patani), Baguio beans and Cassava leaves are other vegetables that can be added.

Binagoongang Baboy na may Gata

(Pork in Shrimp Paste and Coco Milk)

A combination of Binagoongang Baboy and Bicol  Express, A dish from the

Southern part of the Philippines. It is normally served with loads of chillies 

and coconut milk, being famous among the popular dishes of the Philippines.

Ingredients :

• 1/2  Lbs pork belly
• 1/2 Cup green long chilli
• 2 Pieces of finger chilli (siling labuyo)
• 1 1/2 Cup coconut milk
• 4 Cloves of garlic
• 1 Small onion

Directions :

• Saute garlic and onion.
• Add pork and saute until the pork edges turns light brown.
• Stir-in shrimp paste and saute for 1-2 minutes.
• Add chilli and coconut milk, stir and let it boil.
• Cover and cook in medium heat, until the pork render fats and tender.

Cooking Tips :

• Stir occasionally when rendering fats, if not using a non-stick pan.
• For more spicy taste, used 1/3 cup of sliced finger chilli (siling labuyo).
• Drain the fats before serving.

Crispy Pata

(Crispy Pork Knuckle)

A fried pork hock or knuckles, crispy on the outside and fork tender on the
 inside. A good side dish for a bottle of beer, served with soya sauce 
and vinegar dip.

Ingredients :

• 1 pieces pork hock or knuckle
• 1 large onion
• 5 cloves of garlic
• 2 stalks of lemon grass
• 1 tablespoon salt (1/2 tbsp for pork rub)
• 2 tablespoon crushed peppercorn ( 1 tbsp for pork rub)
• 6-8 cups of water

    Sauce ;

• 1/2 cup vinegar
• 1 medium size onion
• 3 cloves garlic
• 1 tablespoon lemon
• 1/2 cup brown sugar
• 2 tablespoon soya sauce
• 3 red chili

Directions :

• Pour water in a deep casserole, add lemon grass, garlic, onion, pepper and pepper.
• Add the pork knuckle, simmer until the leg become tender (about 1 1/2 hours).
• Remove the tender meat and place in a container, let it cool.
• Rub the meat with salt and pepper,  let it stand for 10 minutes to absorb.
• Heat oil in high to medium heat, put the pork hock. Set in low heat, until the pata starts to turn to golden brown,

    For Dipping Sauce;

• Add soya, sugar, lemon, garlic onion and chili to vinegar, mix according to your taste. 

Paksiw na Litson

(Roast Pork Stew)

Traditional way of re-cooking left-over roast pig, lechon kawali or deep 
fried pork belly can also be used. Chopped roast pork are cooked in 
vinegar, soya sauce and liver sauce, makes as good as the original meal.

Ingredients :

• 1 lbs roast pig
• 1 1/2 cup lechon liver sauce
• 1/2 cup vinegar
• 2 tbsp soya sauce
• 1/4 cup brown sugar
• 2 tbsp dried oregano
• 2 cloves of garlic
• 1 tsp salt
• 1 tsp peppercorn
• 1 cup of water

Directions :

• In a deep pan or pot mix the liver sauce with vinegar, salt, soya sauce and a cup of water.
• Add the peppercorn, crushed garlic, and dried oregano
• Layered the roast pork on the top, cover and cook at low medium high for half hour.

Cooking tips :

• Reduce the liver sauce to 1 cup, for a thinner sauce or you can add 1/2 cup of water.
• Wait to boil before stirring, to avoid the uncooked taste of the vinegar.

Embutido

(Filipino Style Meatloaf or Sausage)

There are two different ways of making embutido, Bake (meatloaf) or

steam (sausage). Can be wrapped in pork lard leaf or aluminium foil. In our recipe

you can either use the steamer or bake it.

Ingredients :

• 1 lbs ground pork
• Luncheon meat
• 2 boiled eggs
• 1/4 cup raisin
• 1/4 cup sweet pickle relish
• 1/4 cup carrots
• 1 cup grated cheese
• 1 egg
• 1 cup white loaf bread
• Aluminium foil
• Salt and pepper to taste

Directions :

• Preheat oven to 350 degrees or prepare the steamer.
• In a mixing bowl, put the ground pork, sweet pickles relished, raisins and carrots.
• Add salt, pepper, cheese, white bread and eggs. Mix together until well blended.
• Divide the ground pork mixture into 2 portions.
• Cut 2 pcs. 12 inch long sheets of aluminium foil.
• Place and flatten the meat mixture in the center of the foil.
• Put the sliced eggs and luncheon meat, cover with the meat mixture to form a log shape.
• Roll the aluminium foil and seal both ends.
• Place in a baking pan and bake for 50 to 60 minutes.

Cooking Tips :

• To get the exact taste before baking, take a small portion of the meat mixture and fried it.
• Steaming the embutido ; Fill the pan with  half inch water and steam for 45-60 minutes. 

Ginisang Patola na may Miswa

Ginisang Patola na may Miswa

(Saute' Sponge Gourd rd Thin Wheat Noodles)

Miswa is a variety of an egg wheat noodles , commonly added on any kind of Saute'

Vegetable soups. Pork and shrimps are added to sponge gourd  and noodle to

make this delicious and easy to make soup.

Ingredients :

• 2 medium size sponge gourd
• 1/4 kilong hipon
• 1/4 kilo ng baboy (may taba)
• 1 onion
• 2-3 cloves of garlic
• 1 bunch of miswa ( thin wheat noodles)
• 4-5 cups of shrimp broth or water (from shrimp heads)
• pepper

Directions :

• Put a small amount of water in a frying pan, add the pork with fat. Let it boil till the water turns to oil.
• Remove the pork and reduce the amount of oil.
• Saute' garlic on the same oil, until golden brown.
• add onions and cook until translucent.
• Add the shrimp and pork, season with fish sauce.
• Pour the shrimp broth and water, let it boil.
• Adjust the taste by adding fish sauce or salt.
• Add the gourd and cook it in medium heat for a few minutes, season with pepper and do not overcooked.
• Add the miswa (thin wheat noddles) and simmer for 1-2  minutes.

Bopis

(Spicy Pork Lungs and Liver)

This spicy Filipino dish is a combination of pork lungs and liver. 

There are many ways of cooking bopis, meats are minced, diced and

grated. We added radish, like my old folks cooked bopis.

Ingredients :

• 1/2 lbs pork lungs
• 1/2 lbs pork heart
• 2 1/2 cup of radish
• 1 large bell pepper
• 1 medium size onion
• 3 medium size tomato
• 1/2 cup vinegar
• 2 tbsp annatto powder
• 4 cloves garlic
• 1/2 tsp paprika (optional)
• 2 pcs bay leaf
• cooking oil
• salt or fish sauce (patis) to taste
• pepper to taste
• Broth from heart and lungs

Directions :

• Rinse pork heart and lungs, boil for 35-45 minutes or until tender.
• Cut pork heart lungs into small cube, must be the same cut for raddish.
• Heat oil and saute garlic, onion tomato, add bay leaf and paprika.
• Add pork lungs and heart, pour vinegar (do not stir).
• Lower heat to low until vinegar is cooked ( taste sauce if vinegar is cooked).
• Add labanos, red bell pepper, pepper and salt or patis.
• Add the broth, cover and simmer until desired amount of sauce.

Cooking tips :

1. Use spice vinegar or sukang may sili.
2. Pork liver can be added for additional taste.