Special Hardinera Recipe

Hardinera, also known as the Lucban (Quezon) meatloaf, is a Filipino meatloaf made with ground pork topped with hard-boiled eggs, pineapples, bell peppers.

Special Hardinera Recipe

What is Hardinera?

Hardinera (Philippine Spanish: jardinera), also known as the Quezon meatloaf or the Lucban meatloaf, is a Filipino meatloaf made with diced or ground pork topped with sliced hard-boiled eggs, pineapples, carrots, bell peppers, peas, tomatoes, and raisins, among others. The ingredients used are identical to the ones used in Filipino menudo; while the cooking process is similar to the Filipino embutido. It is traditionally steamed in an oval-shaped tin mold known as a llanera (or lyanera), which is also used to make leche flan. It originates from the province of Quezon in Luzon Island.
https://en.wikipedia.org/wiki/Hardinera

Best-seller Filipino Cookbooks:

Recipe for Hardinera:

Special Hardinera Recipe

Recipe by Yummy FoodCourse: Main CourseCuisine: FilipinoDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

1441

kcal

Total time

hours

Hardinera, also known as the Lucban (Quezon) meatloaf, is a Filipino meatloaf made with ground pork topped with hard-boiled eggs, pineapples, bell peppers.

Ingredients

3 tbsps oil
4 tbsps butter
1 pc white onion, chopped
3 cloves garlic, chopped
1 kg pork tenderloin, ground
1 tsp salt
1 tsp pepper
2 cups chicken broth
1 cup tomato sauce
1 cup sweet pickles, diced
1 cup canned spiced ham
¼ cup raisins
1 cup pineapple tidbits, drained
1 pc red bell pepper, diced
1 small can liver spread
½ – 1 cup Quezo de Bola, grated
1 cup bread crumbs
3 pcs eggs, beaten
Banana leaves, softened and cut according to the shape of llanera
For the garnish:
2-3 pcs hard-boiled eggs, sliced
3-4 pcs pineapple slices
1 small green bell pepper, cut into fine strips
1 small red bell pepper, cut into fine strips

Directions

Cut hard boiled egg into wedges.
Line the llanera with softened banana leaves. Brush the leaf with butter, set aside.
In a pan, heat oil and sauté onions, let it caramelize and add the garlic.
Add the pork and sauté until it changes color. Season with salt and pepper.
Combine with salt, pepper, beaten egg and remaining ingredients. Mix well.
Let it simmer until the sauce has been reduced.
Remove from heat and let it cool then drain excess sauce.
Arrange the slices of hard-boiled eggs, pineapple slices, red and green bell pepper strips into the prepared llaneras.
Pour meat mixture into the llanera. Cover and steam for 1 hour.
Cool for 15 minutes. Slice and serve.

Nutrition Facts

4 servings per container

Serving Size922

Amount Per ServingCalories1441
% Daily Value *
Total Fat 76.08g 98%
- Saturated Fat 34.102g 171%
- Trans Fat 0.678g
Cholesterol 1015mg 339%
Sodium 3629mg 158%
Potassium 2271mg 49%
Total Carbohydrate 59.09g 22%
- Dietary Fiber 7.2g 26%
- Total Sugars 37.48g
Protein 123.99g 248%

Vitamin A 201mcg 23%
Vitamin C 176mg 196%
Calcium 32mg 3%
Iron 66mg 367%
Vitamin D 22mcg 111%
Vitamin E 27mg 180%
Vitamin K 36mcg 30%
Thiamin 278mg 23167%
Riboflavin 186mg 14308%
Niacin 192mg 1200%
Vitamin B6 218mg 12824%
Vitamin B12 327mcg 13625%
Folate 38mcg 10%
Pantothenic Acid 101mg 2020%
Phosphorus 192mg 16%
Magnesium 54mg 13%
Zinc 163mg 1482%
Selenium 329mcg 599%
Copper 102mg 11334%
Manganese 88mg 3827%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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IMAGE SOURCE: Ericfood / CC BY-SA

Easy KFC Style Gravy Recipe

Here is an easy KFC style gravy recipe that goes well with fried chicken and/or mashed potatoes. This may be considered as a copycat of the original KFC gravy.

Easy KFC Style Gravy Recipe

Here is an easy KFC style gravy recipe that goes well with fried chicken and/or mashed potatoes. This may be considered as a copycat of the original KFC gravy.

There are store bought gravies but they do not taste as good as this one.

The ingredients required for this easy KFC style gravy are very basic. You only need chicken broth cubes, beef broth cubes, butter, all purpose flour and water!

Best-seller Filipino Cookbooks:

Recipe for KFC Gravy:

Easy KFC-Style Gravy Recipe

Recipe by Yummy FoodCourse: MainCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

121

kcal

Total time

minutes

Here is an easy KFC style gravy recipe that goes well with fried chicken and/or mashed potatoes. This may be considered as a copycat of the original KFC gravy.

Ingredients

1 pc chicken cube or 2 tsp chicken powder
1 pc beef cube or 2 tsp beef powder
3 tbsp butter or vegetable shortening
5 tbsp all-purpose flour
2 1/4 cups water

Directions

Make a broth by diluting the beef and chicken cubes in water. Set aside.
Melt the butter by heating it in a saucepan under low heat.
Add 2 tablespoons of all-purpose flour to the melted butter.
Cook in low heat while continuously stirring for 7 to 8 minutes or until the color turns medium brown (NOTE: There is a tendency that the flour might burn when overcooked or if high heat is applied).
Add the remaining flour and continue stirring.
Gradually add the chicken and beef broth while continuously stirring to prevent lumps from forming.
Lower heat to medium and bring the mixture to a boil.
Continue cooking for 5 minutes while stirring once in a while, until the texture thickens.
Serve hot with fried chicken or mashed potato.
Share and enjoy!

Nutrition Facts

4 servings per container

Serving Size153

Amount Per ServingCalories121
% Daily Value *
Total Fat 9.71g 13%
- Saturated Fat 2.419g 13%
- Trans Fat 1.264g
Cholesterol 0mg 0%
Sodium 56mg 3%
Potassium 12mg 1%
Total Carbohydrate 7.53g 3%
- Dietary Fiber 0.3g 2%
- Total Sugars 0.04g
Protein 1.06g 3%

Calcium 1mg 1%
Iron 3mg 17%
Vitamin E 4mg 27%
Vitamin K 6mcg 5%
Thiamin 7mg 584%
Riboflavin 4mg 308%
Niacin 4mg 25%
Folate 7mcg 2%
Pantothenic Acid 2mg 40%
Phosphorus 2mg 1%
Magnesium 2mg 1%
Zinc 1mg 10%
Selenium 6mcg 11%
Copper 3mg 334%
Manganese 4mg 174%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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IMAGE SOURCE: Thamizhpparithi Maari / CC BY-SA

Easy Yema Balls Recipe

Yema Balls are a sweet custard confectionary from the Philippines. It is made with egg yolks, milk, and sugar. The name yema is from Spanish for “egg yolk”.

Easy Yema Balls Recipe

Here is an easy Yema Balls recipe that every beginner cook could easily make.

What are Yema Balls?

Yema is a sweet custard confectionary from the Philippines. It is made with egg yolks, milk, and sugar. The name yema is from Spanish for “egg yolk”. Like other egg yolk-based Filipino desserts, it is believed that yema originated from early Spanish construction materials. During the Spanish colonization of the Philippines, egg whites mixed with quicklime and eggshells were used as a type of mortar to hold stone walls together. Filipinos reused the discarded egg yolks into various dishes. Among them is yema, which is possibly based on the Spanish pastry Yemas de Santa Teresa.
Yemas were originally made with only egg yolks and sugar, heated and stirred until the consistency is thick. They are then shaped into small balls or pyramids and covered in white sugar. Milk (or condensed milk) later became part of the recipe (probably during the American period). Modern variations also usually include chopped nuts.
https://en.wikipedia.org/wiki/Yema_(candy)

Best-seller Filipino Cookbooks:

Recipe for Yema Balls:

Easy Yema Balls Recipe

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

890

kcal

Total time

minutes

Yema Balls are a sweet custard confectionary from the Philippines. It is made with egg yolks, milk, and sugar. The name yema is from Spanish for “egg yolk”.

Ingredients

1 can sweetened condensed milk (414mL)
6 egg yolks
1 tsp vanilla essence
1/2 kg white sugar

Directions

In a frying pan/ pot, mix the condensed milk egg yolks, and vanilla essence until well blended.
Bring to a boil, then reduce to low heat to prevent the mixture from burning.
Using a metal spatula, constantly stir the milk as if you are scraping the bottom of the pan. Prevent milk from burning and sticking to the pan/ pot.
The mixture is ready when it forms a ball.
When it cools, shape the mixture into balls, 2 to 3 cm in diameter.
Place the yema balls on a wide plate with white sugar then roll to coat.
Once coated, pick up each ball with a toothpick. Set aside to cool.
Optional: Wrap the balls in cellophane and twist both ends to secure.

Nutrition Facts

4 servings per container

Serving Size251

Amount Per ServingCalories890
% Daily Value *
Total Fat 15.4g 20%
- Saturated Fat 7.879g 40%
- Trans Fat 0g
Cholesterol 310mg 104%
Sodium 141mg 7%
Potassium 400mg 9%
Total Carbohydrate 179.74g 66%
- Dietary Fiber 0g 0%
- Total Sugars 176.52g
Protein 11.89g 24%

Vitamin A 27mcg 3%
Vitamin C 3mg 4%
Calcium 32mg 3%
Iron 5mg 28%
Vitamin D 10mcg 50%
Vitamin E 5mg 34%
Vitamin K 1mcg 1%
Thiamin 12mg 1000%
Riboflavin 52mg 4000%
Niacin 2mg 13%
Vitamin B6 11mg 648%
Vitamin B12 39mcg 1625%
Folate 12mcg 3%
Pantothenic Acid 30mg 600%
Phosphorus 50mg 4%
Magnesium 9mg 3%
Zinc 19mg 173%
Selenium 54mcg 99%
Copper 5mg 556%
Manganese 2mg 87%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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IMAGE SOURCE: Bing Ramos / CC BY

Easy Pakbet Tagalog Recipe

Pakbet Tagalog is a variant of Pinakbet. The original pinakbet (pakbet) is made from mixed vegetables steamed in fish sauce (bagoong).

Easy Pakbet Tagalog Recipe

Pakbet Tagalog is a variant of Pinakbet. Pinakbet (also called pakbet) originated from the Ilocos region of the Philippines. The original pinakbet (pakbet) is made from mixed vegetables steamed in fish sauce (bagoong). The original Ilocano pinakbet (pakbet) uses bagoong of fermented fish.

This easy pakbet tagalog recipe is a minor twist from the original Ilocano dish. In this recipe, we will be using bagoong alamang (shrimp paste) instead of bagoong isda.

Pakbet Tagalog usually use bitter gourds (ampalaya), eggplants (talong), tomatoes (kamatis), okra, string beans (sitaw), and calabaza (kalabasa).

Our recipe also uses pork belly (liempo). You could also used left-over lechon kawali or lechon liempo if you have any. This saves time.

It is ideal to use fresh vegetables for this dish. The best partner when serving this dish is fish.

Best-seller Filipino Cookbooks:

Recipe for Pinakbet:

Easy Pakbet Tagalog Recipe

Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

43.5

kcal

Total time

hour

minutes

Pakbet Tagalog is a variant of Pinakbet. The original pinakbet (pakbet) is made from mixed vegetables steamed in fish sauce (bagoong).

Ingredients

250 g pork belly, cut into strips
500 ml water
3-4 tbsp, bagoong alamang
1 pc small onion, chopped
2 cloves garlic, minced
2-3 pc medium tomatoes, chopped
1/2 small squash, peeled and cut into cubes
5-7 young okras, ends trimmed, cut into halves diagonally
1/2 bunch sitaw, ends trimmed and cut into 3-inch lengths
1 pc ampalaya, seeded then halved and cut into slices
1 large eggplant, ends trimmed and cut into cubes
salt
1 tbsp cooking oil

Directions

Pour and heat oil in a pan and apply medium-high heat.
Add pork and cook until browned and fat rendered.
Lower heat to medium and add the onion and garlic and cook until tender and aromatic.
Add tomatoes and cook for about 3-5 minutes or until it becomes soft and the skins peel off the flesh
Add shrimp paste and continue to cook for about a minute.
Add squash and water. Cover the pan and let it simmer for about 2 minutes.
Add yard-long beans, bitter gourd, and eggplant. Season with salt if needed. Cook for about 2 minutes. Add the okra and cook for another 2 minutes or until vegetables are tender yet still a bit crisp.
Transfer to a serving plate and serve with rice and your favorite fried meat. Enjoy!

Nutrition Facts

4 servings per container

Serving Size496

Amount Per ServingCalories435
% Daily Value *
Total Fat 37.18g 48%
- Saturated Fat 0g 0%
Cholesterol 63mg 21%
Sodium 678mg 30%
Potassium 846mg 18%
Total Carbohydrate 16.96g 7%
- Dietary Fiber 7g 25%
- Total Sugars 8.21g
Protein 10.38g 21%

Vitamin A 50mcg 6%
Vitamin C 64mg 72%
Calcium 8mg 1%
Iron 8mg 45%
Vitamin D 1mcg 5%
Vitamin E 10mg 67%
Vitamin K 26mcg 22%
Thiamin 36mg 3000%
Riboflavin 23mg 1770%
Niacin 34mg 213%
Vitamin B6 29mg 1706%
Vitamin B12 24mcg 1000%
Folate 21mcg 6%
Pantothenic Acid 16mg 320%
Phosphorus 23mg 2%
Magnesium 18mg 5%
Zinc 20mg 182%
Selenium 17mcg 31%
Copper 30mg 3334%
Manganese 38mg 1653%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Let me know what you think and enter your comments below!

Easy Pata Tim Recipe

Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar.

Easy Pata Tim Recipe

Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar. Some vegetables, like pechay and mushrooms, are also added.

The dish is commonly served in Chinese-Filipino restaurants particularly in the City of Manila.

Pata tim, like the more common humba, is derived from the Chinese red braised pork. It is closer to the original dish than humba, in that it sometimes uses Chinese rice wine and other Chinese spices and condiments. However, it is more commonly cooked closer to the Filipino paksiw na pata, but it does not use vinegar or uses only a very small amount of it. Like humba, it can also add common Filipino ingredients like pineapples, banana flowers, saba bananas, and patis. The name is a shortened version of pata itim, literally “black pork hock”, from pata (“pork hock” or “pig’s trotters”) and itim (“black”).
Wikipedia

The most basic pata tim recipe uses what Filipinos call as pata (pork hock in English). Traditionally, pata tim is cooked whole and not chopped. The easy way to cook pata tim, as described below, is to mix all the ingredients together with the pata and simmer until tender. The broth is then used to make the sauce. The recipe used lettuce as garnish but we can replace it with blanched pechay. Then we serve with rice.

This dish could be modified. You may want to broil the pata for 1 to 2 minutes to prevent the skin from shrinking when boiled.

Another option is to pre-boil the pata for around 20 minutes before adding the ingredients. This allows you to remove scum and impurities from the pata. You can discard the water later and continue with the recipe.

For more flavor, some cooks will add pork cubes. This is all entirely up to you.

Best-seller Filipino Cookbooks:

Recipe for Pata Tim:

Easy Pata Tim Recipe

Recipe by Yummy FoodCourse: Main CourseCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

711

kcal

Total time

hours

minutes

Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar.

Ingredients

1 kg pork pata (pork’s leg)
5 cloves garlic; crushed
1/4 cup soy sauce
3/4 cup pineapple juice
3/4 cup oyster sauce
1 tablespoon rice wine
1 tablespoon pepper corns
1 red onion; chopped
3 bay leaves
Lettuce for garnish (fried for 2 minutes)
Sauce:
1 cup broth of pata
5 tablespoons cornstarch
Salt to taste

Directions

In a stock pot, put enough water to simmer the pork pata (with all the ingredients) until the meat is tender.
Add hot water to replace the evaporated liquid, if necessary.
Drain and cut the meat from one side and separate the bones. Save 1 cup of broth for the sauce.
Place the lettuce in a platter. Put the pata over the lettuce. Set aside.
Make the Sauce:
In a skillet, combine broth, cornstarch, and salt.
Bring to boil until sauce becomes thick.
Pour the sauce on top of the pata.
Serve hot and enjoy!

Nutrition Facts

4 servings per container

Serving Size550

Amount Per ServingCalories711
% Daily Value *
Total Fat 31.24g 41%
Total Carbohydrate 25.52g 10%
- Dietary Fiber 2.2g 8%
- Total Sugars 14.4g
Protein 68.5g 137%

Vitamin A 6mcg 1%
Vitamin C 14mg 16%
Calcium 14mg 2%
Iron 17mg 95%
Vitamin D 13mcg 65%
Vitamin E 5mg 34%
Vitamin K 5mcg 5%
Thiamin 146mg 12167%
Riboflavin 67mg 5154%
Niacin 164mg 1025%
Vitamin B6 148mg 8706%
Vitamin B12 73mcg 3042%
Folate 11mcg 3%
Pantothenic Acid 38mg 760%
Phosphorus 91mg 8%
Magnesium 29mg 7%
Zinc 73mg 664%
Selenium 207mcg 377%
Copper 49mg 5445%
Manganese 47mg 2044%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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By Meal Type: Dinner | Lunch

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IMAGE SOURCE: mooglet / CC BY-SA

Easy Crispy Bagnet Recipe

Bagnet is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy. Crispy Bagnet originated from the Ilocos region of the Philippines and is also known as “chicharon”.

Easy Crispy Bagnet Recipe

Here is an easy crispy bagnet recipe that you should try.

What is Bagnet?

Bagnet is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy. Crispy Bagnet originated from the Ilocos region of the Philippines and is also known as “chicharon“.

It is seasoned with garlic, black peppercorns, bay leaves, and salt. The meat is first boiled and then allowed to dry overnight before frying.

The drying of the pork allows it to achieve its chicharon texture.

Bagnet can be eaten on its own or with white rice. It is traditionally dipped in sukang ilokos (vinegar). It could also be used as an ingredient for pinakbet.

Bagnet is almost similar to Lechon Kawali except that is it crispier.

There are several twists to Bagnet like bagnet sisig, binagoongang bagnet and bagnet kare-kare as examples.

Best-seller Filipino Cookbooks:

Recipe for Crispy Bagnet:

Easy Crispy Bagnet Recipe

Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

1984

kcal

Total time

hours

minutes

Bagnet is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy.

Ingredients

1.5 kg pork belly (pork liempo), whole
1/2 head garlic
1 tsp peppercorns
2 tbsp salt
1 bay leaves
Cooking oil for frying
1/4 cup fish sauce (patis)
Others:
Sukang Ilocos for serving
Tomatoes and red onions for garnish
Rice for serving

Directions

In a large pot, pour enough water to cover the pork belly.
Add in salt, peppercorns, garlic, bay leaves.
Cover and bring to a boil, then lower heat to simmer for 45 minutes to 1 hour or until pork is tender.
Remove the pork belly from the pot and place in a colander and let sit for a while so the liquid will drain.
Prick the skin many times using a fork then dry with paper towels if necessary.
Brush lightly with fish sauce (patis).
Refrigerate for several hours.
Cooking the Bagnet
In a large frying pan (kawali), heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown.
When the skin side is up, ladle cold water onto the skin.
Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
Chop Bagnet to serving pieces. Garnish with tomatoes and/or onions.
Serve immediately with rice and Sukang Ilocos.

Nutrition Facts

4 servings per container

Serving Size517

Amount Per ServingCalories1984
% Daily Value *
Total Fat 176.03g 226%
- Saturated Fat 35.839g 180%
- Trans Fat 30.026g
Cholesterol 368mg 123%
Sodium 5132mg 224%
Potassium 1217mg 26%
Total Carbohydrate 2.29g 1%
- Dietary Fiber 0.1g 1%
- Total Sugars 0.73g
Protein 95.23g 191%

Vitamin A 2mcg 1%
Vitamin C 2mg 3%
Calcium 12mg 1%
Iron 38mg 212%
Vitamin D 29mcg 145%
Vitamin E 130mg 867%
Vitamin K 88mcg 74%
Thiamin 172mg 14334%
Riboflavin 126mg 9693%
Niacin 107mg 669%
Vitamin B6 139mg 8177%
Vitamin B12 149mcg 6209%
Folate 3mcg 1%
Pantothenic Acid 98mg 1961%
Phosphorus 113mg 10%
Magnesium 38mg 10%
Zinc 228mg 2073%
Selenium 293mcg 533%
Copper 57mg 6334%
Manganese 10mg 435%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Best-seller Diabetic Cookbooks

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Let me know what you think and enter your comments below!

Image Source: Judgefloro / CC0

Lechon Liempo (Easy Roasted Pork Belly) Recipe

This easy roasted pork belly (lechon liempo) recipe affords you to enjoy the taste of lechon without having to spend too much money and effort.

Lechon Liempo (Easy Roasted Pork Belly) Recipe

Here is an easy to follow Roasted Pork Belly (Lechon Liempo) recipe ideal for family celebrations.

Lechon is a Spanish word that means a roasted baby piglet and is popular in Spain and its former colonies. Lechon is very popular in the Philippines as it was also a former colony of Spain. But in the Philippines, when you say lechon it is usually an adult roasted pig.

Special family occasions in the Philippines usually call for a lechon to be part of the menu. It is even the highlight of the party. When you get invited to a grand gathering like a Christmas party, birthday, fiesta, wedding or christening, the first question often asked is “may lechon ba?“

The classic Philippine lechon is usually cooked over over charcoal and cooking is best left to the experts. See example below:

Lechón being roasted in one of the lechon stores in La Loma, Quezon City, Philippines (Image By Judgefloro – Own work, CC0, Link

As you can see from the picture above, lechon is not that easy to cook. However, this easy roasted pork belly (lechon liempo) recipe affords you to enjoy the taste of lechon without having to spend too much money and effort. But of course this not meant to feed a crowd. Just right for a family celebration. As is most common among Filipino homes, lechon liempo is best eaten with rice.

Instead of cooking our lechon liempo over live charcoal, we will use an oven instead. Easy right? Electric convection ovens or turbo broilers are easier to use due to the easier temperature control settings. Gas fired ovens, though, are common in most homes.

Another name for lechon liempo is pork crackling because of the crispy skin that is the result of the roasting.

Guess what? You can re-purpose left overs into pork sisig if you have any.

Best-seller Filipino Cookbooks:

Recipe for Roasted Pork Belly (Lechon Liempo):

Easy Roasted/ Lechon Pork Belly Recipe

Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

546

kcal

Total time

hours

minutes

This easy roasted pork belly (lechon liempo) recipe affords you to enjoy the taste of lechon without having to spend too much money and effort.

Ingredients

1 & 1/2 kg pork belly slab (with skin on)
3 whole garlic bulbs, peeled and chopped
3 red onions, peeled and chopped
½ cup oregano leaves, washed and chopped
4 – 5 lemongrass stalks, sliced
Lemon juice and lemon zest (from 1 lemon)
4 tablespoons crushed black pepper
1/8 cup salt

Directions

Combine all the ingredients in a bowl and mix well.
Lightly mash ingredients together with a spoon. You can also use a food processor to bring everything together (use 2 to 3 pulses).
Place the slab with the skin side down then rub the mashed mixture all over the meat.
Roll the slab carefully and secure it with butcher’s twine. (If pieces of ingredients fall off, just put back later).
Rub the extra salt all over the meat and the skin.
To have a nice crackling, poke the skin of the meat with a paring knife or fork.
Transfer to a roasting pan fitted with a rack and line the bottom with foil.
Refrigerate and chill overnight. This will dry the skin, which helps the crackling form.
Preheat the oven to 160°C.
Pat the skin of the pork dry with a paper towel. Roast the pork for 5 hours.
Increase the temperature to 220°C, and allow the pork’s crackling to form (30 minutes to 1 hour).
When done, remove from the oven and allow to cool before slicing. Enjoy!

Nutrition Facts

4 servings per container

Serving Size602

Amount Per ServingCalories546
% Daily Value *
Total Fat 13.76g 18%
- Saturated Fat 2.466g 13%
- Trans Fat 0.109g
Cholesterol 255mg 85%
Sodium 7067mg 308%
Potassium 1743mg 38%
Total Carbohydrate 21.36g 8%
- Dietary Fiber 3.3g 12%
- Total Sugars 5.48g
Protein 90.38g 181%

Vitamin A 27mcg 3%
Vitamin C 157mg 175%
Calcium 15mg 2%
Iron 33mg 184%
Vitamin E 7mg 47%
Vitamin K 14mcg 12%
Thiamin 102mg 8500%
Riboflavin 93mg 7154%
Niacin 200mg 1250%
Vitamin B6 123mg 7236%
Vitamin B12 80mcg 3334%
Folate 26mcg 7%
Pantothenic Acid 45mg 900%
Phosphorus 152mg 13%
Magnesium 42mg 10%
Zinc 122mg 1110%
Selenium 288mcg 524%
Copper 66mg 7334%
Manganese 77mg 3348%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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By Cuisine: Filipino

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Easy Pork Sinigang Recipe

Pork Sinigang is a Filipino soup or stew that is characterized by its sour and salty flavor most often associated with tamarind (in Filipino, sampalok).

Easy Pork Sinigang Recipe

Pork Sinigang (Sinigang na Baboy) is a Filipino soup or stew that is characterized by its sour and salty flavor most often associated with tamarind (in Filipino, sampalok). It is one of the most popular dishes in Philippine cuisine.

Sinigang comes from the Tagalog verb “sigang“, which means “to stew”. Sinigang literally means “stewed” but mostly it is classified as a soup. Although pork sinigang is common all over the Philippines, it is considered to be culturally Tagalog in origin. Fish sauce (patis) is a common seasoning for pork sinigang.

The protein for this dish is pork belly (liempo). Some cooks add pork bones for more flavor. It is up to you. Another variation, for more flavor, is to use pork broth in place of the water.

You can try to experiment with other pork cuts like pork chops, or whatever is available to you. This is what makes sinigang an easy to cook dish.

There are other variants of sinigang that use beef or seafood. The cooking process though remains the same.

Sinigang is usually made sour with the use of tamarind (sampalok). Other cooks would use fruits such as guava, tomato, kamias or santol for the sour flavor. To make this easy pork sinigang recipe, we will be using sinigang mix (tamarind mix) normally available in grocery stores. This is how tamarind looks like:

Tamarind Image Source: By Mlvalentin at English Wikipedia – Transferred from en.wikipedia to Commons by Trengarasu using CommonsHelper., Public Domain, Link

To make this recipe easier to cook, we will use Knorr Sinigang Mix instead:

The main vegetable added to this dish is the water spinach (kangkong). It is very common in southeast asian countries. It looks like this:

If water spinach is not available, you may use spinach instead.

Best-seller Filipino Cookbooks:

Recipe for Pork Sinigang:

Easy Pork Sinigang Recipe

Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

892

kcal

Total time

hour

minutes

Pork Sinigang is a Filipino soup or stew that is characterized by its sour and salty flavor most often associated with tamarind (in Filipino, sampalok).

Ingredients

1 kilo pork belly
1 bunch water spinach (kang-kong)
3 tablespoons fish sauce
12 pieces string beans (sitaw), cut in 2 inch lengths
2 pieces tomatos, quartered
3 pieces long chili (siling haba) or banana pepper
1 tablespoon cooking oil
8 cups water
1 piece onion, sliced
2 pieces taro (gabi), quartered
1 pack Knorr Sinigang Mix

Directions

Heat the pot and then add the cooking oil.
Sauté the onion until its layers separate from each other.
Add the pork belly and cook until it turns light brown
Add the fish sauce and stir.
Pour the water and bring to a boil.
Add the taro and tomatoes then simmer for 40 minutes or until pork is tender.
Add the sinigang mix and chili. Stir.
Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
Add the water spinach (kang-kong), turn off the heat, and cover the pot. Let the water spinach (kang-kong) cook using the remaining heat in the pot.
Serve hot. Best with rice. Share and enjoy!

Notes

Ladie’s Finger (okra) and radish (labanos) are vegetables that may be added if you wish.
To enjoy pork sinigang, make sure to cook the pork until tender.

Nutrition Facts

4 servings per container

Serving Size6

Amount Per ServingCalories892
% Daily Value *
Total Fat 83g 107%
- Saturated Fat 29g 145%
Cholesterol 108mg 36%
Sodium 1067mg 47%
Potassium 1070mg 23%
Total Carbohydrate 18g 7%
- Dietary Fiber 6g 22%
- Total Sugars 8g
Protein 20g 40%

Vitamin C 42.8mg 48%
Calcium 157mg 13%
Iron 4.5mg 25%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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By Meal Type: Dinner | Lunch

Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

Let me know what you think and enter your comments below!

PORK SINIGANG IMAGE SOURCE: By BrokenSphere – Own work, CC BY-SA 3.0, Link

Easy Three Ingredient Stir Fry Sauce

This basic three (3) ingredient Stir Fry Sauce is so easy to make and is prepared with ingredients that you may probably have in stock at home.

Easy Three Ingredient Stir Fry Sauce

What is Stir Frying?

Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. (From Wikipedia)

It is so easy to make this three ingredient stir fry sauce so there is no need to buy the bottled sauces that you can find in grocery stores. This three ingredient stir fry sauce can be used for chicken stir fry, beef stir fry, pork stir fry, seafood stir fry and vegetable stir fry.

Best-seller Filipino Cookbooks:

Recipe for Three Ingredient Stir Fry Sauce:

Easy Three Ingredient Stir Fry Sauce

Recipe by Yummy FoodCourse: SAUCECuisine: AsianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

236

kcal

Total time

minutes

This basic three (3) ingredient Stir Fry Sauce is so easy to make and is prepared with ingredients that you may probably have in stock at home.

Ingredients

½ cup Soy Sauce
2 ½ tbsp Honey
1 tsp Granulated Garlic

Directions

Whisk all the ingredients together. A blender may also be used.
Pour into a container (with a lid) and store until ready for use. Or you may use immediately if you need to.

Nutrition Facts

1 servings per container

Serving Size1

Amount Per ServingCalories236
% Daily Value *
Total Fat 0.1g 1%
Sodium 4252mg 185%
Potassium 288mg 7%
Total Carbohydrate 56.2g 21%
- Dietary Fiber 1.4g 5%
- Total Sugars 46g
Protein 7.2g 15%

Calcium 2mg 1%
Iron 16mg 89%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How is Stir Fry Sauce used?

As mentioned above, you will need a very hot wok (or a pan) plus the proteins and vegetables of your choice.

Just make enough for a single meal so as not to worry if it will go bad or not. As for me, I make them in batches and freeze them.

If you want your sauce to be thick, combine a teaspoon of cornstarch with just enough cold water then add it to the sauce.

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