CRISPY LIEMPO

INGREDIENTS:

• 1 Lbs pork belly
• 1/2 Cup minced garlic
• 1 Teaspoon ground pepper
• 1 Stalk lemon grass
• 2 Cups water
• Oil for deep frying

DIRECTIONS:

1. Pound lemon grass with the back of the knife, to infused the flavor.
2. In a small mixing bowl, combine water, vinegar, garlic, lemon grass, salt and pepper.
3. Stir until completely until completely dissolve and combine.
4. Arrange cut porks in a covered plastic container and pour the marinate.
5. Refrigerate for a couple of hour or overnight.
6. Place pork in a sieve to drain excess marinate.
7. Heat oil in a large pan, and fry pork until golden brown and crunchy on the edge.  

COOKING TIPS:

• For faster and convenient way of cooking, boil the pork with marinate mixture.
• Always cover the frying pan, while frying wet meat.

MENUDO

Pork meat stew, with liver, carrots, potatoes, green peas and raisins, cook and simmer in soya and tomato sauce. 







INGREDIENTS:

• 2 Lbs pork belly
• 1/2 Lbs pork liver
• 2 Cloves garlic
• 1 Onion
• 1/2 Cup soya sauce
• 1/2 Tablespoon lemon juice
• 2 Cup tomato sauce
• 1 Cup water or vegetable stock
• 1 Cup potatoes
• 1 Cup carrots
• 1 Cup red bell pepper
• 1/2 Cup green peas
• 1/4 Cup raisins
• 1 Bay leaf
• Vegetable oil
• Salt 
• Pepper

DIRECTIONS:

1. Marinate pork in soy sauce and lemon juice, cover and refrigerate for an hour. Remove pork from marinade, reserving the liquid.
2. Heat oil in a deep sauce pan over medium heat. 
3. Fry cube potatoes and carrots until lightly brown, set aside.
4. In the same pan, stir-fry pork until lightly golden brown. Remove and set aside.
5. Sauté garlic and onions until wilt and fragrant. 
6. Add pork liver and stir-fry for 5 minutes 
7. Add pork and soya lemon marinade stir to combine.
8. Add tomato sauce, water, bay leaf and stir. 
9. Bring to boil then lower the heat to simmer until pork and liver are tender.
10. Add potatoes and carrots; stir and keep simmering until tender. 
11. Season with salt and pepper. 
12. Add diced red peppers, raisins, and green peas, simmer for another 2 minutes.

COOKING TIPS:

• Soaked raisin in water.
• Pork liver are just an option.
• You can substitute pork with chicken.

DINUGUAN

 Another Filipino delicacy, made by stewing pork in vinegar, chili peppers and pig's blood. Can be made hot and spicy, and best serve with rice or puto.









INGREDIENTS

1/2 Kilo pork
1/4 Kilo pork stomach
1 Cup pig’s blood
2 Tablespoon oil
1 Onion
2 Cloves garlic
1/2 Cup vinegar
1 Teaspoon salt
3 Green long peppers
1/4 Teaspoon dried oregano 

DIRECTIONS :

• Boil pork stomach in a casserole until tender.
• Heat oil in saucepan, sauté the garlic and onion.
• Add pork, boiled sliced stomach and sauté for another 5 minutes.
• Lower the heat, simmer uncovered until water is gone and pork are tender.
• Strain and pour the pork blood, mix well and simmer for 10 minutes.
• Add in vinegar do not stir and cover for a few minutes.
• Add green long pepper, keep stirring and cook until desired thickness.

COOKING TIPS:

1. Cube pork blood can be a substitute for fresh one, cut in a small cubes and put in a blender with enough water and blend.
2. Pork stomach is just an option, a substitute for intestine.