Ingredients :
- 1 lb. ground pork
- 1/2 cup finely chopped carrots
- 1 cup (6 slices) finely chopped (sweet or cooked) ham
- 3 tbsp. minced green bell pepper
- 3 tbsp. minced red bell pepper
- 1/3 cup sweet pickle relish
- 1/4 cup raisins
- 3 whole eggs
- 1/2 cup grated cheddar cheese
- dash of liquid seasoning
- salt & pepper, to taste
- 1 tbsp. cornstarch
- slices (wedges) of hard-cooked eggs (see recipe)
- slices (wedges) of Vienna sausage
- aluminum foil, 10" x 12" sizes
Cooking Procedures :
- Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
- In a bowl, combine all the ingredients and mix until well blended.
- Divide the mixture into 2 to 4 portions (depending on how many you want to make).
- Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
- Finally, roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends. Repeat with the remaining pork mixture.
- Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
- Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.
- Refrigerate unused embutido.
Ingredients :
- 1-1/2 lb. pork, cut into serving pieces
- 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
Cooking Procedures :
- Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.
- Place pot over medium heat and bring to a boil.
- 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.
- Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.
- 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.
- Remove from heat. Serve hot.
Ingredients :
- 1/2 lb. pork, sliced
- 2 tbsp. vegetable oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 1/2 squash, cubed
- 2 cups sliced okra
- 2 cups 1-1/2 inch long cut sitaw (yard long beans)
- 2 eggplants, sliced
- 1 ampalaya (bitter gourd and/or bitter melon), sliced
- 1 to 1-1/2 cup water
- 2 to 3 tbsp. bagoong alamang (salted shrimp paste)
Cooking Procedures :
- In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
- Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
- Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
- Pour in water and add the bagoong alamang, and bring to a boil.
- Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
- Immediately remove from heat. Transfer to a serving dish. Serve hot.
Ingredients :
- 8 cups water
- 1 cup mongo sprouts
- 1 lb. pancit bihon (rice noodles) or palabok noodles
Palabok Sauce
- 1/4 cup atsuete (annatto) seeds, soaked in
- 1/4 cup water
- 2 cups shrimp juice
- 6 tbsp. all-purpose flour
- 1/2 cup water
- salt and pepper,to taste
Toppings
- 1 cup cooked pork, cut into strips
- 2 pcs. fried tokwa (beancurd), cubed
- 1/2 cup flaked tinapa (smoked fish)
- 1/2 cup pounded chicharon (pork cracklings)
- 2 eggs, hard-boiled and sliced into wedges
- 1/2 cup shrimps, boiled and shelled
- 1/2 cup finely chopped green onions, to garnish
- 1 tbsp. fried garlic, to garnish
- kalamansi (Philippine lemon)
Cooking Procedures :
- Boil water in a pot. Place mongo sprouts in a strainer and then add the noodles. Drop strainer into boiling water. Cook sprouts and noodles until soft. Drain well. Pour noodles with sprouts in a large platter.
- Prepare palabok sauce: Strain atsuete water. Add to shrimp juice and cook in a saucepan. Disperse flour in water and add to the pan. Bring to a boil and stir constantly. Season to taste. Remove from heat and pour over cooked noodles.
- Top with pork and tokwa. Sprinkle with tinapa and chicharon. Arrange egg slices and shrimps on top. Garnish with green onions and fried garlic. Serve with kalamansi.
Ingredients :
- 1 lb. pork (i usually used pork belly or pork hocks), 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 :
- 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.
- 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.
- Remove bay leaf and peppercorns (if used) just before serving. Serve hot.
