Category: Pork

Authentic Ilocos Empanada Recipe

Ilocos Empanada is a popular Filipino street food that originated from the Ilocos region of the Philippines.

Ilocos Empanada is a popular Filipino street food that originated from the Ilocos region of the Philippines. This delicious snack is made with a crispy orange shell filled with savory meat, vegetables, and egg.

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Here’s an authentic recipe for making Ilocos Empanada:

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Authentic Ilocos Empanada Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MeriendaCuisine: FilipinoDifficulty: Medium

Ilocos Empanada is a popular Filipino street food that originated from the Ilocos region of the Philippines.

Ingredients

  • For the Empanada dough:

  • 2 cups all-purpose flour

  • 1/2 cup water

  • 1/2 cup orange annatto oil (achiote oil)

  • 1/2 teaspoon salt

  • For the Empanada filling:

  • 1 cup ground pork

  • 1 cup diced potatoes

  • 1 cup diced carrots

  • 1/2 cup chopped onions

  • 1/2 cup diced green bell peppers

  • 1/2 cup green onions, chopped

  • 3 eggs, hard-boiled and chopped

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • vegetable oil, for frying

Directions

  • In a large mixing bowl, combine the flour, water, annatto oil, and salt. Mix until it forms a smooth dough. Cover and let it rest for 30 minutes.
  • In a separate mixing bowl, combine the ground pork, potatoes, carrots, onions, green bell peppers, and green onions. Add the chopped eggs and season with salt and black pepper. Mix well.
  • Divide the dough into golf ball-sized portions. Flatten each ball with a rolling pin or a tortilla press to make a thin, round disc.
  • Spoon a portion of the filling onto one-half of the dough disc. Fold the other half over the filling and press the edges together to seal. Crimp the edges with a fork or twist to create a rope-like seal.
  • Heat vegetable oil in a deep frying pan or a wok over medium-high heat. Once hot, carefully place the empanadas in the oil and fry until golden brown and crispy, about 5-7 minutes.
  • Remove the empanadas from the oil and drain them on paper towels to remove excess oil.
  • Serve the empanadas while hot and crisp. You can also serve it with a vinegar dip or a spicy sauce for added flavor.

Ilocos Empanada is a delicious and filling snack that is perfect for any occasion. With this authentic recipe, you can make your own Ilocos Empanada at home and enjoy the rich flavors and textures of this beloved Filipino dish.

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IMAGE SOURCE: Lokalpedia, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons

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Tokwa at Baboy

Tokwa at Baboy is a popular street food in the Philippines and is also a common dish served in Filipino households.

Tokwa at Baboy is a popular Filipino dish made with tofu (tokwa) and pork (baboy). The dish is typically made by first frying the tofu until it becomes crispy and then cutting it into bite-sized pieces. The pork is then sliced and cooked in a separate pan until it becomes tender.

Once the pork is cooked, it is then mixed with the fried tofu, along with a combination of soy sauce, vinegar, garlic, and onions. The dish is typically served hot and is often accompanied by steamed rice.

Tokwa at Baboy is a popular street food in the Philippines and is also a common dish served in Filipino households. It is a flavorful and satisfying dish that is easy to prepare and enjoyed by many Filipinos.

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Here is a simple recipe for Tokwa at Baboy:

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Tokwa at Baboy

Recipe by Yummy Food
Recipe rating: N/A
Course: Main, AppetizersCuisine: FilipinoDifficulty: Easy

Tokwa at Baboy is a popular street food in the Philippines and is also a common dish served in Filipino households.

Ingredients

  • 1 block (14 oz) tokwa (tofu)

  • 1/4 kilo pork belly, sliced

  • 2 tbsp soy sauce

  • 2 tbsp vinegar

  • 2 cloves garlic, minced

  • 1 small onion, diced

  • 1 tbsp cooking oil

  • Salt and pepper to taste

Directions

  • Cut the tofu into bite-sized cubes and fry in hot oil until golden brown and crispy. Drain excess oil and set aside.
  • Heat 1 tablespoon of oil in a separate pan and sauté the garlic and onion until fragrant.
  • Add the sliced pork belly and cook until browned.
  • Pour in the soy sauce and vinegar and bring to a boil. Lower the heat and simmer for 15 minutes or until the pork is tender.
  • Add the fried tofu to the pan and mix well with the pork and sauce. Cook for another 5 minutes.
  • Season with salt and pepper to taste.
  • Serve hot with steamed rice.

Notes

  • You can also add some vegetables such as green beans, carrots, or bell peppers to the dish for added nutrition and flavor.

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By Dish Type: Side Dishes

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Easy Chicken Cordon Bleu Recipe

Chicken Cordon Bleu is a classic French dish that has become popular all around the world.

Chicken Cordon Bleu is a classic French dish that has become popular all around the world. This delicious recipe features juicy chicken breast stuffed with ham and Swiss cheese, then breaded and baked to perfection.

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Here’s how to make Chicken Cordon Bleu:

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Easy Chicken Cordon Bleu Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FrenchDifficulty: Easy

Chicken Cordon Bleu is a classic French dish that has become popular all around the world.

Ingredients

  • 4 boneless, skinless chicken breasts

  • 8 thin slices of ham

  • 4 slices of Swiss cheese

  • 1 cup breadcrumbs

  • 1/2 cup all-purpose flour

  • 2 eggs, beaten

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon paprika

  • 2 tablespoons olive oil

Directions

  • Preheat your oven to 375°F (190°C).
  • Using a meat mallet, pound the chicken breasts until they are an even thickness of about 1/4 inch. This will help the chicken cook evenly and make it easier to stuff.
  • Layer two slices of ham and one slice of Swiss cheese on top of each chicken breast, then roll it up tightly. Secure each roll with toothpicks or kitchen twine.
  • In a shallow dish, mix together the breadcrumbs, flour, salt, pepper, garlic powder, and paprika. In another shallow dish, beat the eggs.
  • Dip each chicken roll in the egg mixture, then roll it in the breadcrumb mixture, pressing the crumbs onto the chicken to make sure they stick.
  • Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken rolls and cook for 2-3 minutes on each side, or until browned.
  • Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
  • Remove the skillet from the oven and let the chicken rest for a few minutes before slicing and serving.

Chicken Cordon Bleu is a delicious and elegant dish that is perfect for a special occasion or just a weeknight dinner. Serve it with a side of roasted vegetables or a simple salad for a complete meal. Try this recipe out for yourself and enjoy the rich and flavorful combination of chicken, ham, and Swiss cheese!

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IMAGE SOURCE: TheCulinaryGeek, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons

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Easy Crispy Lechon Macau Recipe

Lechon Macau, also known as Macau-style roasted pork, is a popular dish in Macau and other parts of Asia.

Lechon Macau, also known as Macau-style roasted pork, is a popular dish in Macau and other parts of Asia. It is made by marinating a whole pig in a mixture of spices and herbs, then roasting it over charcoal until the skin is crispy and the meat is tender and juicy.

The marinade typically includes ingredients such as soy sauce, Chinese five-spice powder, garlic, and sugar. The pig is then roasted slowly over charcoal, often using a special oven or roasting box called a “lechonero.”

Lechon Macau is usually served with a variety of side dishes, such as steamed rice, stir-fried vegetables, and dipping sauces like hoisin sauce or sweet chili sauce. It is a popular dish for special occasions and celebrations and is often served at Chinese New Year and other festive events.

Overall, Lechon Macau is a delicious and flavorful dish that is sure to satisfy anyone’s craving for crispy, savory pork.

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Recipe for Lechon Macau:

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Easy Crispy Lechon Macau Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: ChineseDifficulty: Easy

Lechon Macau, also known as Macau-style roasted pork, is a popular dish in Macau and other parts of Asia.

Ingredients

  • 1 kg pork belly

  • 2 to 3 pcs bay leaves

  • 2 to 3 pcs star anise

  • 1/2 head garlic, crushed

  • Chinese five-spice powder

  • Salt

  • Pepper

Directions

  • In a cooking pot, place the pork belly and add water to cover the pork up to about 1 inch.
  • Add the star anise, garlic, bay leaves, and about 1 tbsp of salt.
  • Bring to a boil and simmer for 30 to 45 minutes or until meat is tender.
  • Remove from the cooking pot, drain, and let it cool down.
  • Using a fork, prick the pork skin all the way down to the meat layer. The skin should be pricked as close as possible.
  • Rub the skin and the meat with salt.
  • Combine the Chinese five-spice powder and pepper then rub the mixture on the skin and meat also.
  • Marinate the pork belly with the rub for 30 to 45 minutes.
  • Arrange the pork in a baking tray or aluminum tray (make sure it’s skin side up and there is enough space between the pork rashers).
  • Preheat the oven to 250C.
  • Place the baking tray or aluminum tray at the center when the oven is hot.
  • Roast for 30 to 45 minutes.
  • Watch the pork belly, if the skin suddenly changes color, reduce the oven temperature to 200C.
  • Let it roast till the pork skin is blistered and the color turned golden brown.
  • Remove from oven and let rest the meat for at least 8 to 10 minutes.
  • When serving, chop it into smaller pieces and match them with your favorite dipping sauce. Enjoy!

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IMAGE SOURCE: Lam tackowi H, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons

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Adobong Malabon

Adobong Malabon is also known as adobong puti (white adobo) due to the absence of soy sauce. Another name for this is adobo flakes.

Adobong Malabon is a recipe I found in The Best Of Food Magazine (A Cookbook of 180 Recipes For Filipino and International Dishes). The editor, Norma Chikiamco, got this recipe from her in-laws, who hail from Malabon. Unlike other adobo recipes, this does not use soy sauce. The resulting adobo flakes are perfect for eating with garlic-fried rice. Although you may serve this dish immediately after cooking, the favors intensify after being stored overnight in the refrigerator. It is therefore best served, reheated, a day after cooking.

Adobong Malabon is also known as adobong puti (white adobo) due to the absence of soy sauce. Another name for this is adobo flakes.

Beginner cooks can easily make this dish. Just follow the instructions!

The book where I got this recipe is old. It was published in 2001. Other newer Filipino Cookbooks may be found on Amazon.

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Adobong Malabon

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Easy
Servings

8

servings

Adobong Malabon is also known as adobong puti (white adobo) due to the absence of soy sauce. Another name for this is adobo flakes.

Ingredients

  • 1nkilo pork kasim or pigue, cut into large chunks*

  • 1 1/2 cups vinegar

  • 1/2 cup water

  • Coarse salt to taste

  • 1 head of garlic, crushed

  • 2 tablespoons cooking oil

Directions

  • Put the pork in a wok or large pan (use only non-aluminum to prevent a reaction with vinegar). Pour in vinegar and water (meat should be covered halfway).
  • Turn the heat to high. When the mixture boils, lower the heat to simmer. Do not stir the mixture to prevent a “raw” taste in the vinegar.
  • When the pork is slightly cooked, sprinkle salt and garlic all over the pork pieces. Cover and simmer until liquid is absorbed and pork is tender about 40 minutes. Remove pork from the wok.
  • Add oil to the wok and heat for about 1 minute. Stir-fry pork until it turns brown. With a wooden spoon, break apart pork chunks until they become flaky.

Notes

  • *You may use 1 Kilo of sliced chicken, or a combination of pork and chicken.

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Easy Pork Sisig

Pork sisig is a popular Filipino dish made with diced or minced pork, typically from the pig’s head or liver, that is seasoned and grilled or fried.

Easy Pork Sisig

Pork sisig is a popular Filipino dish made with diced or minced pork, typically from the pig’s head or liver, that is seasoned and grilled or fried. It is often served as a topping for rice, or as a pulutan (finger food) with beer. Here is a pork sisig recipe that you can try at home.

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Easy Pork Sisig

Recipe by Yummy Food
Recipe rating: N/A
Course: Main, AppetizersCuisine: FilipinoDifficulty: Easy

Pork sisig is a popular Filipino dish made with diced or minced pork, typically from the pig’s head or liver, that is seasoned and grilled or fried.

Ingredients

  • 1/2 Kilo pork belly, diced

  • 1/2 Kilo pork liver, diced

  • 1 medium onion, finely chopped

  • 4 cloves garlic, minced

  • 2 tablespoons soy sauce

  • 1 tablespoon vinegar

  • 1 teaspoon black pepper

  • 1 cup chicken broth

  • 2 tablespoons vegetable oil

  • 1 siling haba (long chili), seeded and minced (optional)

  • 2 tablespoons mayonnaise

  • 2 tablespoons butter

  • Salt, to taste

  • Calamansi (Philippine Lime), for serving

Directions

  • In a large pot, combine the pork belly, pork liver, onion, garlic, soy sauce, vinegar, black pepper, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the pork is tender.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the siling haba (if using) and stir-fry for 1-2 minutes, or until fragrant.
  • Drain the pork mixture and add it to the skillet or wok. Stir-fry the pork sisig for 5-7 minutes, or until it is browned and crispy.
  • Stir in the mayonnaise and butter, and season the pork sisig with salt to taste.
  • Serve the pork sisig hot, garnished with calamasi if desired. Enjoy!

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Pork Binagoongan

Pork Binagoongan is a traditional Filipino dish with pork and shrimp paste (bagoong).

Pork Binagoongan

Pork Binagoongan is a traditional Filipino dish with pork and shrimp paste (bagoong). The pork is usually slow-cooked in a mixture of shrimp paste, tomatoes, onions, and garlic. Some variations of the recipe include adding additional ingredients such as eggplant or green beans. It is typically served with steamed rice and can be enjoyed as a main course or as a side dish. The dish is known for its savory and slightly salty flavor with a hint of sourness, that balances the taste and makes it a delicious dish.

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Pork Binagoongan

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Medium

Pork Binagoongan is a traditional Filipino dish with pork and shrimp paste (bagoong).

Ingredients

  • 1/2 kilo pork belly or shoulder, cut into bite-sized pieces

  • 2 tbsp vegetable oil

  • 2 cloves garlic, minced

  • 1 onion, diced

  • 2 cups water

  • 1/4 cup shrimp paste (bagoong)

  • 2 tomatoes, diced

  • 1/4 cup green onions, chopped

  • Salt and pepper, to taste

Directions

  • In a pan, heat the oil over medium heat. Add the garlic and onion, and sauté until fragrant.
  • Add the pork and sauté until browned.
  • Add the water, shrimp paste, and tomatoes, and bring to a boil.
  • Reduce the heat to low and simmer for about 30 minutes or until the pork is tender.
  • Season with salt and pepper, to taste.
  • Stir in the green onions and cook for an additional 2 minutes.
  • Serve hot with steamed rice.

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Special Pancit Canton Recipe

Pancit Canton is usually part of the menu during birthday parties. “Pampahaba ng buhay” (to lengthen life) as the long noodles of Pancit Canton (or any other noodle dish) are associated with long life.

Special Pancit Canton Recipe

Pancit Canton is usually part of the menu during birthday parties. “Pampahaba ng buhay” (to lengthen life) as the long noodles of Pancit Canton (or any other noodle dish) are associated with long life.

This special Pancit Canton recipe is packed with yummy ingredients. You will find that cooking Pancit Canton is not complicated and involves only a few steps.

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Special Pancit Canton Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Easy

Pancit Canton is usually part of the menu during birthday parties. “Pampahaba ng buhay” (to lengthen life) as the long noodles of Pancit Canton (or any other noodle dish) are associated with long life.

Ingredients

  • 250 g dry canton noodles

  • 1 cup chicken breast, thinly sliced

  • 1 cup chicken liver

  • 1/2 cup kikiam

  • 1/2 cup fish ball

  • 1 cup snow peas

  • 1 medium carrot, julienned

  • 8 to 10 string beans, chopped

  • 1/2 cup celery, finely chopped

  • 1/2 cup green and red bell pepper

  • 1 head medium cabbage, chopped

  • 4 cloves garlic, minced

  • 1 onion, chopped

  • 2 tbsp soy sauce

  • 1 tsp ground black pepper

  • 1 chicken broth cube

  • 3 cups water

  • 2 tbsp cooking oil

Directions

  • In a pan, heat the cooking oil then sauté the garlic and onion.
  • Add the chicken breast, chicken liver, kikiam, and fish ball and cook until the outer parts turn light brown.
  • Add the soy sauce, pepper, and chicken broth cube. Stir.
  • Put in snow peas, carrots, and string beans. Stir.
  • Add water then bring it to a boil.
  • Put in the canton noodles, celery, green and red bell pepper, and cabbage.
  • Cook until the liquid has been absorbed by the noodles.
  • Serve and enjoy!

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IMAGE SOURCE: mooglet, CC BY-SA 2.0, via Wikimedia Commons

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Pork Kaldereta Bola-bola Recipe

This Pork Kaldereta Bola-bola recipe is an interesting way to make meatballs into a tasty dish. Bola-bola is Filipino for meatballs.

Pork Kaldereta Bola-bola Recipe

This Pork Kaldereta Bola-bola recipe is an interesting way to make meatballs into a tasty dish. Bola-bola is Filipino for meatballs.

Kaldereta or Caldereta is originally a goat meat stew. It originated from the Philippines. Over the years, variants of the dish have used beef, chicken, or pork.

Commonly, the meat is stewed with vegetables, liver paste and tomato sauce. The easiest way to re-create the liver paste is to use canned liver spread.

Caldereta is derived from the Spanish word caldera which means cauldron. The dish is similar to meat stews from Spain and Portugal which was brought to the Philippines by the Spaniards during their occupation. Over the years, it has transformed into a uniquely Filipino dish.

Kaldereta also has similarities with afritada and mechado.

Kaldereta is usually served during festivities. It is also a preferred pulutan (food or dish prepared for a drinking session).

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Recipe for Pork Kaldereta Bola-bola:

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Pork Kaldereta Bola-bola Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Medium
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

This Pork Kaldereta Bola-bola recipe is an interesting way to make meatballs into a tasty dish. Bola-bola is Filipino for meatballs.

Ingredients

  • 1/2 cup bell pepper, green, cut into 1 x 1-inch cubes

  • 1/2 cup bell pepper, red, cut into 1 x 1-inch cubes

  • 1 cup potato, cut into chunks then fried

  • Bola-Bola:

  • 300 g ground pork

  • 2/3 cup bread crumbs

  • 1 pc egg

  • 1/3 cup red onion, chopped

  • 2 Tbsp soy sauce

  • Kaldereta Sauce:

  • 2 Tbsp oil

  • 1 Tbsp garlic, minced

  • 1/4 cup liver spread

  • 1 pouch DEL MONTE Filipino Style Tomato Sauce (250g)

  • 2 Tbsp soy sauce

  • 1/2 cup water

Directions

  • Mix ground pork, bread crumbs, egg, onion, and soy sauce together until well incorporated then form every 1 tablespoon of the bola-bola mixture into balls.
  • For the Kaldereta Sauce: In a pan, sauté the garlic in oil until aromatic. Add the liver spread then sauté for 1 minute. Add the DEL MONTE Filipino Style Tomato Sauce, soy sauce, and water. Add the balls then let it simmer covered until balls are cooked.
  • Turn the heat off then add the green and red bell pepper. Cover for another 3 minutes. Serve with fried potatoes.

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IMAGE AND RECIPE SOURCE: Life Gets Better

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