Food Recipe Notebook

INGREDIENTS: Pork belly - 400 g. Vinegar, white - 9 tbsp Sea Salt - 2 tsp Garlic, crushed - 7 cloves Bay leaves - 2 pcs Vegetable oil - 1 tbsp or less Water - enough to cover the pork cooking oil HOW TO COOK: 1. Braise pork in oil until it turned light brown 2. Mix the rest of the ingredients together in a pressure cooker and cook it for 8 minutes timing it from the moment the pressure cooker whistle. 3. Transfer it into a non-stick wok or pan. let it simmer until all the liquid evaporated leaving only the juices and oil of the pork.  4. Fry the pork in its own oil until it turned brown. Source: Lutuing Bahay

INGREDIENTS 1 (4-pound) slab Smithfield® Extra Tender St. Louis Style Ribs For the rub: 2 tablespoons garlic powder 2 teaspoons ground ginger 2 teaspoons onion powder 1 teaspoon kosher salt 1 teaspoon fresh ground black pepper For the honey soy sauce: ½ cup soy sauce ⅓ cup honey 1 tablespoon fresh minced garlic ½ teaspoon ground ginger Pinch of cayenne pepper Garnishes: Optional sliced green onions and sesame seeds. HOW TO COOK: 1. Prepare the rub by stirring rub ingredients together in a small bowl. Set aside. 2. Rinse ribs and pat dry. Remove the membrane from the back of the slab by slicing into it with a butter knife and pulling to remove (hint: using a paper towel to grab onto the membrane will keep it from slipping your grip). 3. Cut slab into 6-7 rib sections and rub generously with rub. Place on a baking sheet and cover tightly with plastic wrap.  4. Refrigerate for 1 hour. 5. Prepare honey soy sauce by whisking...

INGREDIENTS: 1kg pork liempo (belly), cut into cubes 3/4cup peanuts, skinned and toasted (in lieu of salted black beans) 6 cloves garlic, crushed 1/2 cup vinegar 1/4 cup soy sauce 2 tbsp. brown sugar 3 pcs. bay leaf 1 tsp. peppercorns, crushed salt HOW TO COOK: 1. In a pot, put the liempo and water (just enough to cover the liempo). Bring to a boil. 2. Once boiling, remove the scum and lower the heat. 3. Add the garlic, vinegar, soy sauce, brown sugar, bay leaf and peppercorns. 4. Simmer it until the pork is tender.  5. When the cooking liquid has evaporated, leaving just about less than a cup, stir once in a while to avoid burning the bottom. Wait until the pork renders its own fat then skim it off again. 6. Add the peanuts and then season according to your preference. Source:The (Mis)Adventures Of Superboink

INGREDIENTS: 500g pork (kasim or liempo, cut into cubes) 1cup bagoong alamang (shrimp paste) 6cloves garlic, minced 1 medium onion, minced 3pcs tomatoes, diced 2pcs ladyfinger peppers (siling pansigang, cut into rings) 1/2cup vinegar (sukang puti) 4T sugar 1/2cup water (you may adjust accdg. to your preference) HOW TO COOK: 1. In a pot, put water enough to cover the pork. 2. Boil (then simmer) until the pork is tender. 3. Add water as needed. 4. Once the pork is tender and the water has evaporated, fry the pork on its own oil. 5. When slightly browned, move to one side of the pan then saute the garlic, onion and tomatoes. 6. Add the peppers then pour the vinegar and water. 7. Simmer for about 5 minutes then add the sugar and mix well. 8.Simmer for another 10 minutes then it's good to go. =) Source : The (Mis)Adventures Of Superboink

INGREDIENTS: 1 lb. pork tenderloin, cut into thin strips 1/4 tsp salt 1/4 tsp freshly ground black pepper 1 tsp olive oil  1 1/2 cups thinly sliced red onion  1 small jalapeño pepper, seeded and chopped (2 Tbsp canned, minced jalenpeño) 1/3 cup chicken broth 1/2 halved cherry tomatoes 3 Tbsp chopped fresh cilantro 2 1/2 Tbsp fresh lime juice 8 small corn tortillas, yellow or white Optional: Garnish with salsa, sour cream, and sliced avocado HOW TO COOK: 1. Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes. 2. Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork ...

INGREDIENTS: For the Pork Bulgogi: 1 lb pork tenderloin ¼ cup low-sodium soy sauce 1 Tbsp sesame oil 1 Tbsp light brown sugar 3 cloves garlic, minced 1 Tbsp chopped fresh ginger (or 2 tsp dry ground ginger) 3 tsp crushed red pepper flakes, or more if you like a spice! 2 green onions, chopped, divided 2 tbsp vegetable oil, for cooking meat  For the Bulgogi Bowls: 1 recipe Kimchi Fried Rice (see tips below if you want to make this in advance)] 2 1/2 cups chopped spring green mix lettuce 1 red or yellow bell pepper, sliced long and thin 4 eggs Sriracha hot sauce, for topping (optional) HOW TO COOK: 1. Slice the pork tenderloin into very thin slices and place the meat in a large ziplock bag. Set aside. 2. In a bowl whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, red pepper flakes and one chopped green onion (reserve the remaining chopped green onion for garnish on the bowls).  3. Pour the marinade ...

INGREDIENTS: 1 (3 lb) porkloin 1 large apple, sliced 3 Tbsp of honey 2 Tbsp cinnamon 1 medium onion, sliced HOW TO COOK: 1. Grease the bottom of a slow-cooker with cooking spray. 2. Slice slits into the porkloin, horizontially, about 1/2 inch apart down the length of the tenerloin. Fill each slit with an apple slice.  3. Drizzle honey and sprinkle cinnamon on top of the porkloin. Transfer porkloin to slowcooker. Layer sliced onion pieces on top of the porkloin.  4. Cook on low for 3 to 4 hours or until pork is tender. Source: Taste Better From Scratch

INGREDIENTS: 1.7kg boned loin of pork 1 tablespoon olive oil 2 teaspoons sea salt 6 small apples, washed, dried (such as Golden Delicious or Granny Smith) olive oil cooking spray HOW TO COOK: 1. Preheat oven to 220°C. Using a sharp knife, score pork skin at 1cm intervals. Roll up pork. Tie with cooking string to secure. Rub skin with oil and sea salt. Place pork onto a rack in a large greased baking dish. Roast for 30 minutes. 2. Reduce heat to 200°C. Roast pork for a further 30 minutes. 3. Lightly spray apples with oil. Season well with salt and pepper. Arrange apples in roasting pan with pork. Roast apples with pork for a further 20 to 30 minutes or until pork is just cooked through and skin is golden and crispy. Transfer pork and apples to a carving plate. Stand for 10 minutes. 4. Remove string from pork. Slice pork. Serve with apples. Source: Taste

INGREDIENTS: 1 lb pork butt, cut in large cubes 4 cloves garlic, minced 1 tbsp sugar 1 tbsp patis (fish sauce) 2 bay leaves 3 tbsp peanut oil (substitute other oil if you prefer) 1tbsp sweet soy sauce 2tbsp sukang paombong (palm vinegar) 1 cup banana blossom HOW TO COOK: 1. Heat cooking oil in a non stick pan.  2. Add pork, brown all sides.  3. Add all the ingredients 4. Simmer in medium heat until meat is tender. Source: Isla Kulinarya

INGREDIENTS: 5 boneless pork tenderloin chops (about 1/2 inch thick) 2 T soy sauce 4 T vegetable oil 4 T Muscovado sugar 2 T Worcestershire sauce 2 t fresh lemon juice 4 T ketchup 1 t freshly ground black pepper 1 T minced garlic lemon roasted cabbage   1 medium head cabbage  2 T olive oil  3 T fresh squeezed lemon juice  salt and pepper to taste  lemon wedges to serve HOW TO COOK: 1. In a medium bowl/baking dish, mix all ingredients except the pork and mix well. 2. Place the pork chops inside and move them around so they get coated evenly with the marinade. When done, cover with cling wrap and refrigerate anywhere between an hour and overnight. lemon roasted cabbage 1. Preheat your oven to 220 C. In a small bowl, mix the olive oil and lemon juice. 2. Cut the cabbage into 8 equal wedges. Lay them on a baking tray and drizzle with the olive oil-lemon juice mixture (or brush on the mixture if you own...

INGREDIENTS: ⅓ cup honey 2 Tbsp. prepared yellow mustard ⅛ tsp ground cloves ½ tsp onion salt ¼ tsp pepper 4 boneless pork loin chops, ¾ inch thick Orange slices, if desired HOW TO COOK: 1. In a small bowl, mix honey, mustard and cloves. 2. Heat a 10 inch skillet over medium high heat. 3. Add pork chops; cook 3 minutes on each side. 4. Reduce heat to medium-low; pour honey mixture over pork chops. 5. Cover and cook 5-8 minutes or until pork is slightly pink in center.(Thermometer should read 160 degrees F.) 6. If desired, garnish with orange slices Source: Sugar N Spice Gals

INGREDIENTS: 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick Kosher salt and freshly ground black pepper, to taste 2 tablespoons unsalted butter FOR THE SWEET AND SOUR GLAZE 1/4 cup balsamic vinegar 3 tablespoons honey 2 cloves garlic minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried thyme Pinch of crushed red pepper flakes, optional Kosher salt and freshly ground black pepper, to taste HOW TO COOK: 1. Preheat oven to 400 degrees F. 2. Season pork chops with salt and pepper, to taste. 3. Melt butter in a large skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes. 4. Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes.* 5. To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over med...

INGREDIENTS: A slab of pork with fat Crushed garlic ½ cup of soy sauce 1 cup of fruit cocktail syrup Peppercorns A dash of salt (optional) 1 tbsp sugar (optional) Spring onion, cut into small ringlets for garnishing (optional) HOW TO COOK: 1. Drop pork slab into a large saucepan with just enough boiling water to cover and simmer. 2. Skim the surface until the broth is clear. 3. Simmer for an hour then pour in soy sauce, fruit syrup and all the other ingredients. 4. Simmer with lid closed over low fire, turning the meat from time to time, for hours or until the rind quite literally melts in your mouth. 5. Leave little sauce to moist the meat. Slice and serve with rice and blanched vegetables. Source: Iskandals

INGREDIENTS: 1 lb. sirloin steak cut in thin slices 2 garlic cloves finely diced 3 tablespoons vegetable oil 1 red onion cut in thick slices 2 tomatoes cut in thick slices 1 seeded and ribbed aji amarillo chili pepper cut in thin slices (you can substitute with 1 tablespoon of aji­ amarillo paste, or with any chili pepper you can find) 3 tablespoons soy sauce 3 tablespoons red wine vinegar Salt and pepper ½ cup fresh cilantro, chopped 2 cups French fries White rice as a side dish HOW TO COOK: 1. Season the sirloin steak with salt and pepper. 2. Put a wok or a pan over very high heat. Add the oil and saute the meat, a few slices at a time so they don’t steam but remain golden instead (about 10 minutes, depending on how strong the flame is). 3. Add the garlic, onion, tomato, chili pepper, and stir for a couple of minutes. Add the soy sauce and vinegar in the sides of the pan and mix everything. Season with more salt and pepper. 4. Take o...

INGREDIENTS For Meatballs: 1 large clove garlic 1-inch piece fresh ginger, peeled and roughly chopped 1 stalk lemongrass, roughly chopped (just the tender white center - top, bottom and outer leaves removed) ½ ounce fresh Thai basil leaves (a large handful) 1 pound ground pork 1 tablespoon soy sauce 1 tablespoon fish sauce ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper For Quick Pickled Vegetables: 2 carrots, cut into julienne strips 1 daikon radish, cut into julienne strips 2 green onions, chopped 3 tablespoons unseasoned rice vinegar 1 teaspoon sugar ½ teaspoon kosher salt For Spicy Sesame-Sriracha Mayonnaise: ½ cup mayonnaise (or homemade sesame mayonnaise) 2 tablespoons sriracha hot chili sauce 1 teaspoon toasted sesame oil (omit if using homemade sesame mayonnaise) For Lettuce Cups: 1 head butter lettuce, leaves separated HOW TO COOK: To make the meatballs: 1. Preheat oven to 375°F 2. Line a ...

INGREDIENTS: 2.5 kg pork belly 1 Tbsp Shaoxing wine, optional to taste, rock salt seasoning: 6 – 7 teaspoons salt 4 teaspoons sugar 1 teaspoon five-spice powder 4 teaspoons freshly cracked black pepper HOW TO COOK: 1. To prepare the seasonings: Combine salt with sugar, pepper and five-spice powder well. Set aside. 2. Use a knife to scrape away any impurities and hair. Rinse thoroughly. 3. Blanch in boiling water for about 20 minutes, until around 70% done, and the skin is softened. I used a large wok and filled 1/4 of it with water. I carefully placed the pork belly in, and to make sure that the meat is fully submerged in water, I just added a glass or two as needed and allowed it to boil. 4. Drain well and wipe dry with paper towels. 5. Place the belly on a large platter or tray, meat side up and skin side down 6. Use a knife to make a few small slits on the meat and up the sides but not on the skin, so the seasoning will be absorb...

INGREDIENTS: 1/2 kilo pork ear 2 (about 3x3 inches) pieces tofu 1 garlic (minced) 1 big onion (diced) 4 pieces chili 1 cup vinegar 1 cup soy sauce 1 teaspoon salt 1 teaspoon finely ground pepper 1 teaspoon sugar Cooking oil HOW TO COOK: 1. In a casserole, boil pork ear in just enough water with salt, lower fire and let simmer until pork is tender. 2. Take the pork out chopped into strips or cubes. 3. Lightly fry the pork ear strips to have a crunchy chewy texture (optional). Set aside. 4. Fry tokwa (tofu) in hot oil until toasted and slice to the same size as the pork. 5. In a saucepot, mix vinegar, soy sauce, salt, sugar, garlic and onions. 6. Pour in mixture over pork and tokwa. 7. Serve with rice or as side dish for Goto (congee) Source: Pinoy Tsibog

INGREDIENTS: 1 Kg. Pork Ears - Cleaned, cut into small about 2"x2" 3 tablespoon + 1/4 cup white vinegar 1/4 cup balsamic vinegar 2 + 1 1/2 cups water 1/2 cup brown sugar 1 + 1 teaspoon salt 2 pcs star anise 2 pcs laurel leaves 1/2 cup dried banana blossoms 1/2 + 1/2 teaspoon black ground pepper 1 teaspoon whole black pepper 1 medium sized onion chopped 4 cloves of garlic chopped 1 teaspoon chili flakes 4 tablespoon oil HOW TO COOK: 1. Boil 2 cups of water with 1/4 cup vinegar, salt and pepper in a pot. 2. Add the pork ears and let it simmer for 30 minutes. Drain and set aside. 3. Saute garlic and onion in a casserole. 4. Add the pork ears, star anise, balsamic vinegar, 3 tablespoon white vinegar, chili flakes, salt, pepper, laurel leaves and water. Cover and let it simmer for 20 minutes. 5. Add brown sugar and banana blossoms. Cover and let it simmer for another 10 minutes. 6. You may adjust the saltiness as you...

INGREDIENTS: 1 kilo pork ribs 2 medium-sized potatoes, sliced into 4 parts 1 medium-sized onion sliced 1/8 snow cabbage 1/8 cabbage whole black peppers 2 pork cubes 2 tsp. salt 2 tsp. fish sauce (if available) HOW TO COOK: 1. Put pork ribs in a casserole and add water, enough to cover the meat. Add black whole peppers, and pork cubes. 2. Boil in low heat for about 25-30 minutes or until meat is tender. 3. Add potatoes, salt and fish sauce. 4. Simmer for about 10-15 minutes more or wait until the potatoes are cooked. 5. Add onions, snow cabbage and cabbage on the soup for about 30 seconds before turning off the heat. 6. Serve hot with white rice. Source: Group Recipes

INGREDIENTS: 1/2 kilo pork kasim 4 cups pork broth (obtained after boiling the meat) 2 pieces star anise Sesame seeds or oil (optional) 1 teaspoon flour (optional) 3 pieces chopped onion leaves (optional for decoration and aroma) Marinade: 1/4 cup soy sauce 1 teaspoon ground black pepper 1/4 cup sugar Saute: 2 tablespoon of julienne ginger 1 clove crushed garlic 1 medium-sized chopped onion HOW TO COOK: 1. Boil pork kasim until tender about 1 1/2 hours depending on the thickness of the meat (preferrably slow cooked). 2. Reserve the broth. 3. Marinate the tender pork kasim on the marinade ingredients for about 30 minutes. 4. Saute ginger, garlic and onion on a frying pan. 5. While doing this, drain the meat from its marinade and saute for 5-10 minutes. 6. Add the pork broth and simmer. 7. Put the remaining marinade and simmer for another 5 minutes. 8. Drop the star anise into the mixture when the meat is very ten...