Easy Braised Pork Leg - Pork Pata Recipe

An active member and loyal follower of our food blog shared to us her very own version of Pork Pata (Braised Pork Leg). Ms. Mercy Gabayan Gallardo sent us a message via our Facebook page about her Pork Pata recipe that is originally posted at her blog Challenging Arts & Crafts.

To Ms. Mercy, thank you for sharing with us your recipe. I am quite sure our readers and followers will appreciate and enjoy your kitchen masterpiece.

So for those who are eager to try Mercy's pork pata recipe, here it is.

Pork Pata Adobo Sa Gata Filipino Recipe

Pork pata adobo sa gata is a unique but undeniably tasty and delicious Filipino authentic dish. Cooking this dish is not that hard and time consuming and the ingredients are pretty much easy to get from the local market.

This Pork Pata Adobo Sa Gata Filipino Recipe is originally shared by Monterey - "a company that deliver fresh meats you can trust" via their web site. So if you wanted to try this recipe at home, feel free to read and copy the list of ingredients and cooking instructions below.

Pork Pochero Filipino Recipe

Here comes another featured Filipino recipe that you can surely try out at home. Pochero, which is usually cooked with beef, is given a new taste and texture by using pork as the main ingredient. This featured pork pochero recipe is courtesy of Mrs. Denise Redrico-Rayala of Bebengisms.com.

Here is what she said about her very own sumptuous food masterpiece.

For those unfamiliar with the dish, it's like nilagang baka but with tomato sauce, garbanzos and some oomph. What made my pochero different (but doable) is that I didn't have garbanzos (who's prepared?!), I used Hunt's Pork and Beans instead. It added more flavor to it, actually.

From those words of her, it's pretty much an interesting dish to try and taste test right? So if you wanted to give this pork pochero recipe a shot, here is what you need and the instructions on how to cook it.

CookingLikeAPro.Net - A Food Blog That You Shouldn't Miss

CookingLikeAPro.Net is a food blog owned by a fellow Filipino foodie blogger. The blog features original recipes and creations of the owner,  Ms. Rizza Gatchalian. Her posts is usually about Filipino foods and recipes added with more spices and often with a very nice and tasty twist.

Here are some of the best selling CookingLikeAPro.Net foods and recipes (most visited and searched by people at the said food blog).

Adobong Antigo Recipe

Just like what the name of this recipe suggests, this dish is an authentic and vintage Filipino adobo dish. Adobong Antigo can be cooked with either pork, chicken or even a combination of both. Here is an easy to follow Adobong Antigo Recipe that you can check out if you wanted to try and have a taste of this Filipino dish.

Adobong Antigo Ingredients:

* 1 kilo chicken or pork, cut in serving sizes

* 1/4 cup vino blanco or 5 year old rum

* 4 teaspoon soy sauce

* 5 cloves garlic

* 2 tsp salt

* 1 cup vinegar

* 1 cup buko juice (coconut water)

* 1 small head garlic, crushed

Adobong Antigo Cooking Instruction: 

1. Marinate the meat in vino blanco or rum, soy sauce,  vinegar, garlic, salt and pepper for a minimum of 2 hours. Drain it afterwards.

2. Fry the meat (pork, chicken or both) till golden brown.

3. Pour off excess oil and add coconut (buko) juice.

4. Simmer till tender or until adobo begins to give off oil.

5. Fry extra garlic and sprinkle on the adobo before serving.

Best served with steamed white rice.

Pata Tim (Patatim) Recipe

Patatim or Pata Tim is another delectable and delicious Filipino food or dish, in which, we acquire from the Chinese dish. Pata Tim is usually serve as an appetizer during drinking session or as a pulutan. Famous restaurants and alike do offer this dish as one of their best sellers with an eye-popping price tag because they consider this dish as one of their specialty of the house. But, you don't need to buy Pata Tim anymore because below, I laid down the ingredients and step by step instruction on how to cook Pata Tim like a rock star chef .

Pata Tim

Ground Pork with Quail Eggs

Ground Pork with Quail Eggs or Giniling na may Itlog ng Pugo is one of my all time favorite. Its easy to prepare but the taste of it is almost priceless. Here is how Ground Pork with Quail Eggs is done.

Ground Pork with Quail Eggs Ingredients:

* 1/4 cup of cooking oil
* 4 cloves crushed garlic
* 2 medium red onion, finely minced
* 250 grams red ripe plump tomatoes, finely minced
* 1 medium potato, chopped
* 1 medium carrot, chopped
* 450 grams lean ground pork
* a teaspoon of ground black pepper
* 2 tbsps of fish sauce
* a small piece of green pepper, seeded and finely minced
* a cup of water
* a piece of pork cube
* 1 heapful teaspoon of white sugar
* 2 dozens of hard-boiled quail eggs (shells removed)

Ground Pork with Quail Eggs Cooking Procedure:

1). In a pan, over medium-high heat, Put oil then saute garlic until rich golden brown.

2). Add onion and tomatoes. Cook until very limp.

3). Put potato and carrot. Cook for 5 minutes.

4). Place the ground pork, pepper and fish sauce. Cook for 8-10 minutes. Stirring often to separate the ground pork.

5). Put the green pepper. Saute for another 5 minutes.

6). Add in the water, pork cube and sugar. Mix. Cover. Bring to boil.

7). Reduce fire to low. Simmer for 12 minutes.

8). Add the quail eggs. Stir. Cook until it boils again.

Serve over warm cooked rice or as filling for your white bread. This is good for 4-6 servings.

Insarabasab Sarabasab

Insarabasab or Sarabasab is an authentic pork Filipino recipe that originated from the Province of Ilocos. This can be serve as a food included in your meal or as a pulutan (for alcohol drinkers).


Insarabasab Recipe Ingredients:

* 1 kilo pork shoulder
* 1 onion; sliced
* 1 ginger root; chopped
* 1 tablespoon Philippine bird's eye pepper
* siling labuyo
* 1/2 tablespoon ground pepper
* 2 tablespoons vinegar
* 1 lemon or 5 kalamansi
* Soy sauce
* Salt to taste

Pork Piña Hamonado

Pork Pina Hamonado is an authentic, flavorful and tasteful Filipino recipe. This dish is usually seen at family gatherings, important Filipino occasions and other celebrations.

Binagoongang Baboy (Pork in Salted Shrimp Paste)

Binagoongang Baboy is another authentic Filipino dish. As we all know, for Filipinos, anything that comes with bagoong is irresistible. This pork (baboy) dish is not an exception to those bagoong flavored recipe.

Binagoongang Baboy Recipe Ingredients:

* 1 kilo pork with fat (cut into chunk cubes)
* 2 cups bagoong alamang
* 1 head of garlic (minced)
* 1 big onion (minced) 4 tomatoes (diced)
* 4 chili peppers (minced)
* 1/4 cup vinegar
* 4 tablespoons brown sugar
* 1/4 cup water

Binagoongang Baboy Cooking Instructions:

1). In a casserole, boil pork and lower fire until waterevaporates and pork oil starts to come out.

2). When pork is lightly crispy, put in on the side andsaute garlic, onion, tomatoes and chili peppersin the fat and mix pork once more.

3). Add in the bagoong and cook while stirring for 5minutes.

4). Pour in the vinegar and stir well.

5). Add in the sugar and let simmer for 10 minutes orjust until cooked.

Serve hot with steam rice! Enjoy!

Igado (Filipino Pork Meat and Liver Stew)

Igado is a Ilocano dish made from pork tenderloin and pig’s innards; liver, kidney, heart. This Filipino recipe is one of the best dish around. Truly authentic while some might find it a bit of exotic.

Some add fried potato wedges to this dish, though the La Union version of Igado uses only bell pepper strips as garnish. In Bicol, they use green chili (siling haba) as garnish.

Igado Recipe Ingredients:

* 2 onions, finely chopped
* 2 tomatoes, chopped
* 1 bell pepper, juliene
* 1/2 kilo pork liver , cut into 2 inch strips
* 1/4 kilo pork, 2 inch strips
* 2 garlic cloves, minced
* 1/4 cup soy sauce
* 1/4 cup white vinegar
* 1 tbsp sugar

Igado Recipe Cooking Procedure:

1). Saute onions, bell peppers and garlic in about 1 1/2 tbsp of cooking oil.

2). Add tomatoes just before the garlic and onions turn very light brown.

3). Add in the pork strips, and stir fry until pork is light brown.

4). Add in the liver and stir until liver is half-cooked.

5). Add in the vinegar, soy sauce and the sugar.

6). Simmer until the meat is cooked.

This dish is best served with steamed rice. Enjoy!

Ensaladang Bagnet

Some people considered ensaladang bagnet (bagnet salad) as a healthy salad; with pork rind. Actually, ensaladang bagnet is a pork crackling with tomato and seaweed salad with it. In this kind of salad, the crispy pork bellies sits on a bed of a local green salad made of lettuce, tomatoes, and shallots mixed with a calamansi-and-bagoong dressing.

Ensaladang Bagnet Image Credit: Jotan23: F.I.S.H. - Fiesta Island Seafood Hub Blog Post

Ensaladang Bagnet Ingredients:

* 300 g bagnet (pork belly crackling)
* 150 g slivered shallots
* 500 g cut into wedges tomatoes
* 1 tbsp chopped kinchay (Chinese parsley)
* 2 tbsp fresh calamansi juice
* 3 tbsp strained bagoong isda (anchovy sauce)
* 2 tsp freshly ground black pepper
* 250 g seaweed

Ensaladang Bagnet Instructions:

1). Chop the crackling into bite-size chunks.

2). In a bowl, mix the shallots, tomato, parsley, anchovy sauce calamansi juice and pepper, then add the crackling and toss lightly.

3). Transfer to a salad bowl and arrange the seaweed around the sides.

Enjoy your (healthy) ensaladang bagnet.!

Note: Image may vary from the actual recipe.

Sweet and Sour Pork

A traditional Chinese dish that captivated the taste buds of the Filipinos. Now it is considered one of the special Filipino cuisines. Sweet and sour pork is cooked with deep-fried cubes of pork loin dredged in seasoned flour and served with sweet and sour sauce. A good amount of kalamansi (native lemon) juice adds a piquant flavor and aroma to this oriental and sumptuous recipe.

Sweet and Sour Pork Image Via panlasa-ng-mga-pinoy.blogspot.com

Sweet & Sour Pork Ingredients:

* 1/2 kilo pork loin, sliced into pieces
* 1 small can pineapple chunks
* 1 large onion, quartered
* 1 red & 1 green bell peppers, sliced into strips
* 2 tablespoons of soy sauce
* 3 tablespoons of peanut oil
* 4 tablespoons of cornstarch
* 3 tablespoons of ketchup
* 1 tablespoon of sugar
* 1 teaspoon of salt
* 3 cloves of minced garlic

Sweet and Sour Pork Cooking Procedure:

1). In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).

2). Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.

3). Fry the pork in a skillet until golden brown, set aside.

4). Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.

5). Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.

6). Pour over fried pork then serve with rice.

Humba Recipe

Humba (Braised Pork Belly) Recipe is one of the most popular Filipino authentic dish. A typical Humba dish is served with potatoes and hard-boiled eggs on top of it. To add on it, this recipe do have a distinctive sweetened taste.

Humba - Braised Pork Belly

Some rights reserved by digipam

Lechon Kawali

Aside from lechon paksiw, lechon kawali is another variant of the popular Filipino dish called lechon.

Lechon kawali involves chopping the meat into small pieces, boiling then frying. This lechon variant is often served with flavorful sauce or event wit pickled papaya or atchara on the side.

Lechon kawali (deep fried pork belly) with pickled papaya

Some rights reserved by roboppy

Pochero Filipino Food Recipe

"Pochero is a sweet beef stew combined with banana and traditionally simmered in tomato sauce."

Here is a very basic and easy to follow step by step instruction on how to cook the Filipino style Pochero. This one of a kind Filipino pochero recipe doesn't include any hint of tomato. If you have any comments or suggestion regarding this recipe, feel free to express it via the comment section.

Lechon Paksiw

Lechon is a well known and close to becoming the national food of the Philippines. It refers to a whole pig roasted over live coals. Lechon is best eaten while the rind is still crisp, with the sweet-sour liver dunking sauce on the side.

It is commonly served or seen during special occasions here in the Philippines. Sometimes, there are left overs of lechon which is being refrigerated overnight and will be eaten the following day.The most popular way of serving leftover lechon is by cooking them as a stew–paksiw.

Paksiw is the generic name for stews made with vinegar. To make paksiw na lechon, the meat is slow-cooked in a mixture of vinegar, soy sauce, peppercorns, bay leaves, sugar, salt and whatever leftover liver sauce there is.

It sometimes happens that there is no leftover sauce. In which case, some substitutions may be in order. One option is to use commercial lechon sauce available bottled in most supermarkets. Another option is to use a can of liver spread diluted in a cup of meat broth. Or, if you have a lot of leftover lechon, you may choose both options and mix them all together.

Lechon Paksiw Recipe Ingredients:

* 1 kilo of leftover lechon meat (with skin)
* 1/4 cup vinegar
* 1/2 cup water
* 1/2 cup lechon sauce (Use Mang Tomas Lechon Sauce commercially available in bottles, or the sauce provided by the Lechon supplier)
* 1/2 head garlic, crushed
* 1/2 cup brown sugar (can be customized according to taste)
* 1 teaspoon pepper corn
* 1 laurel or bay leaf

How To Cook Lechon Paksiw:

1.) Mix together the above ingredients except the bay leaf.

2.) Boil the mix ingredients.

3.) Lower heat, simmer until the meat is tender.

4.) Add more water as needed.

5.) Add the bay leaf.

Lechon paksiw is best served while hot and with a combination of a hot plain rice.

Bopis

Bopis is a spicy Filipino dish made out of pork lungs and heart sautéed in tomatoes, chilies and onions.

Bopis is a unique Filipino food traditionally prepared from assorted pig parts. These assorted parts are usually the heart, kidneys, lungs, and intestines.

Siomai

Philippines version of siomai (Shaomai) is often ground pork, beef or shrimp, and usually combined with green peas, carrots and nicely wrapped in wonton wrappers. The ground meat should have some fat otherwise the cooked siomai will be too tough. It is either steamed or fried resulting in a crispy exterior.

Siomai, is a dimsum of Chinese origin. Siomai is now a part of Filipino foods and recipes culture. It is often seen sold at the streets, restaurants and fast food chains.

Kilawin Recipe - Pork Kilawin

Kilawin Recipe - Pork Kilawin

Kilawin is a Philippines delicacy or dish in which the main ingredient is raw fish or meat (pork) marinated in vinegar, pepper, chili (preferably siling labuyo), chopped onions, and garlic and either cooked or served fresh without cooking. Other souring agents like calamansi juice may be used in place of vinegar.

Pork Kilawin Recipe Ingredients:

*1 kilo pork
*1/3 cup soy sauce
*1/2 cup vinegar
*2 medium onions, chopped
*4 cups of water
*1 teaspoon salt

Pork Kilawin Recipe Cooking Instructions:

1). In a casserole, put pork in water and some salt.
2). Bring to a boil and simmer for few minutes or until the pork is tender and skin feels soft.
3). Remove pork from water.
4). Slice the pork into bite sized pieces while still hot.
5). Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.