Meat Recipe
TOCINO
Ingredients
Pork Pige
Pork Kasim Slice ¼ inch thick or portion with fat (with or without skin)
1/2 tsp salt coarse
1/2 tsp curing Salt ·
1/4 cup water (chilled)
1 tsp phosphate
9-12 tsp (3/4 cups) sugar, refined
2 tsp garlic, chopped
2 tsp anisado, wine
2 tsp pineapple juice
Food color (as desired)
1/2 tspVetsin or MSG
Yeild: 1.2 kg
Procedure
1. Select good quality raw materials. Trim and weigh.
2. Slice the raw materials.
3. Measure and weigh all ingredients.
4. Mix meat with first three ingredients: salt, curing salt and phosphate dissolved in ¼ c water.
5. Add the rest of the ingredients and mix well till blended.
6. Cure at room temparature for 8-10 hrs or refrigeration temp for 1 to days
7. Pack in Polythelene bag.
8. Store in freezer
Bulalo
Ingredients
1 kilo beef shank (chopped for serving pieces with the bone & marrow)
1 big onion (diced)
4 stalks onion leeks (chopped)
¼ cup dried banana blossom
Pinch of salt & pepper
Water
Patis (fish sauce)
½ cup Soy sauce
2 pieces calamansi
2 pieces hot chili pepper
Procedure
Boil beef shank and throw away the water.
Boil beef shank once again in medium heat for about 2 hours or until beef is tender and broth is flavorful.
Add water if necessary.
Add the onions, leeks and banana buds.
Season with salt & pepper and patis.
Serve hot with soy sauce, calamansi, and hot chili pepper.
Kare-kare
Ingredients
1/2 kilo beef (tender cut from sirloin or round) cut into chunk cubes
2 oxtail
2 pig hocks
7 cups water
Pinch salt & pepper
1/2 cup oil
4 tablespoons atsuete oil
2 heads garlic (minced)
2 medium sized onions (diced)
1/2 cup bagoong alamang
3 cup ground nuts or 4 cups of peanut butter
1/4 cup ground toasted rice
5 pieces eggplant (sliced into rings)
1 banana bud (cut to almost proportional to eggplant slices, blanch in boiling water)
1 bundle sitaw (string beans) cut to 2" long
Procedure:
In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and cooked. Remove all scum that rises to the surface.
Take out the meat, set aside, keep stock for later.
In another casserole, heat oil and atsuete oil and saute garlic, onion and bagoong alamang and toasted rice and nuts (if using nuts)
Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter)
Simmer until all flavors are incorporated, then add the vegetables.
Make sure vegetables is well cooked and not soggy.
Serve hot with bagoong with calamansi and chili pepper.
Sisig
Ingredients
2 lbs pig snouts
2 medium size onions
4 pcs hot pepper
1/4 lb chicken liver
1/4 lbs pig brain (optional)
1/8 lb white ginger
1/4 tsp of salt
1 table spoon soy sauce
1/2 cup lemon juice
2 table spoon vinegar
Procedure
Clean the snout with a razor blade, boil it for 15 minutes and grill it until brown.
Put chicken liver and the pigs brain together in a aluminum foil and grill it too.
Chopped the meat fine (to your likings) same thing with the onions, ginger and hot pepper. Put all the ingredients and the meat together in a bowl and mix it. Smoosh brain and chicken liver in a separate container and mix it with meat. Let it sit for half hour and serve.
It would be better to serve it sizzling.
Chicken Pork Adobo
Ingredients
1 1/2 pounds boneless pork shoulder
1 1/2 pounds chicken legs or thighs
3/4 cup water
1/3 cup white wine vinegar
3 cloves garlic, chopped
2 tablespoons soy sauce
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oilHot cooked rice
Procedure
Trim fat from pork; cut pork into 1-inch cubes.
Heat pork, chicken, water, vinegar, garlic, soy sauce, salt and pepper to boiling in Dutch oven; reduce heat. Cover and simmer until pork and chicken are done, 45 to 55 minutes.
Remove pork and chicken from Dutch oven. Skim fat from broth if necessary. Cook broth uncovered until reduced to about 1 cup. Heat oil in 10-inch skillet until hot. Cook chicken in oil over medium heat until brown on all sides. Add pork; cook and stir until brown.
Serve pork, chicken and broth over rice. Garnish with minced parsley and tomato wedges.
Chicken and Pork Afritada
Ingredients
1(2 pound) chicken, cut into pieces 1 pound pork, cut into 1 1/2 inch squares Salt and pepper to taste Flour Cooking oil 4 cloves crushed garlic 1 medium size onion, chopped 1 medium size tomato, chopped 1 (4 ounce) can tomatoe sauce 2 cups water 1 small bay leaf1 sprig oregano 1 bell pepper, cut into 1-inch squares 4 medium size potatoes, cut into 2-inch cubes 1/2 cup frozen peas 3 1/2 ounces pimento, cut into 1-inch squares
Procedure
Dust chicken and pork pieces in flour, salt and pepper. Brown quickly in hot oil. Sauté garlic, onions, tomatoes and tomato sauce in separate pot. Pour 2 cups water and let boil. Add browned chicken, pork, bay leaf, oregano and bell pepper. Simmer for 30 minutes or until tender.
Add potatoes and cook until tender. Add salt and pepper according to taste. You may thicken the sauce by adding flour dissolved in water into the pot. Finally, add peas and pimento and cook for another 3 minutes.
Serve with rice.
Tinolang Manok
Ingredients
1 (3 to 4 pound) whole chicken, cut up 2 tablespoons vegetable oil 2 to 3 tablespoons patis (fish sauce) 1-inch ginger sliced fresh garlic or garlic powder or, to taste 1 1/2 cups green papaya, peeled, seeded and cubed 1/2 cup tender pepper leaves or fresh or frozen spinach 3 to 4 cups water 1 small package cellophane noodles
Procedure
Soaked until limp Salt to taste brown chicken on medium to medium high heat in stew pot. Add patis and ginger and continue cooking for another 3 to 5 minutes. Add garlic and water.
Boil chicken on low heat until tender. Add green papaya and boil until color fades and fruit is almost translucent. Add noodles and pepper leaves and cook for 45 seconds.
Yield: 4 to 6 main courses; 8 to 10 side dishes
Pork Binagoongan
Ingredients
1 pound pork, cut into pie 1/4 cup oil 1/2 head garlic, crushed 1 onion, thinly sliced 1 large tomato, sliced 1/2 cup bagoong alamang 1/2 cup vinegar 2 cups water
Procedure
Fry pork pieces in hot oil.
Sauté garlic, onions and tomatoes after pork has browned.
Add remaining ingredients and let simmer until pork is tender. If desired, let water reduce.
Serve with rice.
Menudo
Ingredients
1 pound pork, cubed 1 cup liver, cubed 1 tablespoon oil 2 teaspoons achuete seeds 1 tablespoon garlic, minced 1/3 cup onion, chopped 1/2 cup tomatoes, sliced 2 medium size potatoes, cut into 1/2-inch pieces 2 teaspoons salt 1/8 teaspoon pepper
Procedure
Place achuete seeds in 1/3 cup water and stir around. Water should turn red. Discard seeds when done.
Sauté garlic, onions and tomatoes; add pork and cook until done. Add potatoes and water, if the dish is a little dry. Add liver when potatoes are done. Season as desired and bring to a boil.
Serve hot with rice.
posted by Denis @ 1:04 AM
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