Tag: Filipino comfort food

Easy Pork Picadillo Recipe

This Filipino style recipe is made from ground pork (giniling na baboy) with carrots, potatoes, bell peppers, green peas and raisins (for a sweeter taste). You may opt to omit the green peas and raisins if you wish to.

Easy Pork Picadillo Recipe

Here is another picadillo recipe but this time ground pork is used as the meat.

Pork picadillo is also called giniling na baboy and is an easy swap for the Beef Picadillo. This is a fast cooking dish and is ideal for busy people.

This Filipino style recipe is made from ground pork (giniling na baboy) with carrots, potatoes, bell peppers, green peas and raisins (for a sweeter taste). You may opt to omit the green peas and raisins if you wish to.

How to cook Pork Picadillo:

Saute the garlic and onion after which add the ground pork, pepper and fish sauce.

Once the pork is pale brown in color, add- in the potatoes, carrots, and water. Mix well and let simmer for 5 minutes

Pour the tomato sauce, mix well, and simmer for 10 minutes. Add bell peppers, raisins and green peas.

Once the tomato sauce is well incorporated and the vegetables are cooked, turn off the heat. Transfer to serving plate and enjoy!

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Easy Pork Picadillo Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

659

kcal
Total time

1

hour 

Pork picadillo is also called giniling na baboy and is an easy swap for the Beef Picadillo. A fast cooking dish ideal for busy people.

Ingredients

  • 1/2 Kg ground pork

  • 2 medium potatoes, diced

  • 1 medium carrot, diced

  • 1 cup bell pepper, minced

  • 1/3 cup frozen green peas

  • 1/2 cup raisins

  • 1 medium garlic, minced

  • 1 medium onion, chopped

  • 1 & 1/2 cup water

  • 115 g tomato sauce

  • 1/4 cup fish sauce

  • Ground black pepper, to taste

  • 3 tbsp olive oil (for cooking)

Directions

  • Pour and heat the olive oil in a saucepan.
  • Saute the garlic and onion in medium heat and cook until the onions are slightly transparent.
  • Add- in the ground pork, black pepper, and fish sauce.
  • Cook until the fish sauce has been absorbed by the pork and when the pork becomes slightly cooked.
  • Once the pork is pale brown in color, add- in the potatoes, carrots, and water.
  • Mix well and let simmer for 5 minutes.
  • Pour the tomato sauce, mix well, and simmer for 10 minutes (stir occasionally to prevent the ingredients from sticking to the bottom of the pan).
  • Add bell peppers, raisins and green peas.
  • Once the tomato sauce is well incorporated and the vegetables are cooked, turn off the heat.
  • Transfer to serving plate and enjoy!

Nutrition Information For Pork Picadillo:

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By Cuisine: Filipino | Spanish

By Meal Type: Dinner | Lunch

By Main Ingredient: Pork | Vegetables

By Cooking Method: Sautéing | Simmering

By Dish Type: One-Pot Meals | Soups & Stews

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

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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

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Classic Filipino Pandesal Recipe

Here is the Classic Filipino Pandesal Recipe that most people are familiar with. Pandesal is a breakfast staple among Filipinos and by learning to make your own, there will be no need to go the bakery every morning.

Classic Filipino Pandesal Recipe

Here is the Classic Filipino Pandesal Recipe that most people are familiar with. Pandesal is a breakfast staple among Filipinos and by learning to make your own, there will be no need to go the bakery every morning.

Pandesal or pan de sal (Filipino and Spanish for “salt bread”), is a common bread roll in the Philippines. It is made of flour, eggs, yeast, sugar and salt. Pan de sal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón, Spanish for “stick”) which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked. It is most commonly served hot and may be eaten as is, or dipped in coffee, hot chocolate or milk. It can also be complemented with butter, margarine, cheese, jam, peanut butter, chocolate spread, or other fillings like eggs, sardines and meat. Its taste and texture closely resemble those of the Puerto Rican bread pan de agua, French baguette, and Mexican bolillos. Contrary to its name, pan de sal tastes slightly sweet rather than salty. Most bakeries bake pandesal in the morning for breakfast consumption, though some bake pandesal the whole day.

https://en.wikipedia.org/wiki/Pandesal

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Classic Filipino Pandesal Recipe

Recipe by Yummy FoodCourse: BreakfastCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

2

hours 
Cooking time

25

minutes
Calories

589

kcal
Total time

2

hours 

25

minutes

Here is the Classic Filipino Pandesal Recipe that most people are familiar with. Pandesal is a breakfast staple among Filipinos and by learning to make your own, there will be no need to go the bakery every morning.

Ingredients

  • 2 cups bread flour

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1 pouch rapid rise yeast

  • 1/2 cup white sugar

  • 5 tbsp melted butter

  • 1 1/4 cup fresh milk (lukewarm)

  • 1 cup bread crumbs

  • 1 tsp salt

  • 1 egg

  • 1 tbsp cooking oil

Directions

  • In a bowl, combine the yeast, sugar, and milk. Stir until the yeast and sugar are fully dissolved. You can also use water instead of milk.
  • In the mixing bowl, combine the dry ingredients: flour, sugar, salt, and baking powder then mix well.
  • Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until dough is formed. You can use your hands to effectively mix the ingredients.
  • In a flat surface, knead the dough until the texture becomes fine.
  • Mould the dough and put back in the mixing bowl, cover with damp cloth and let the dough rise for at least 45 minutes to 1 hour.
  • After the dough has risen, transfer to a lightly floured flat working surface.
  • Roll into a log then cut into four to six equal pieces.
  • Take another portion of the dough, roll again into a log and cut into equal pieces, repeat this step until all the dough is done.
  • Roll each piece of dough in breadcrumbs then arrange on a baking tray for at least an inch apart (so it won’t stick together when it rises later on).
  • Leave the dough in the tray to rise again for 15 to 20 minutes.
  • Pre-heat the oven at 190°C (375°F) for 10 minutes. If using a fan assisted oven, reduce the heat according to the user’s manual.
  • Bake for 20 to 25 minutes or until nicely browned outside.
  • Enjoy with different “palaman” like Peanut Butter.

Nutrition Facts

4 servings per container

Serving Size221

  • Amount Per ServingCalories589
  • % Daily Value *
  • Total Fat 24.33g 32%
    • Saturated Fat 12.015g 61%
    • Trans Fat 0.607g
  • Cholesterol 200mg 67%
  • Sodium 886mg 39%
  • Potassium 388mg 9%
  • Total Carbohydrate 78.38g 29%
    • Dietary Fiber 2.9g 11%
    • Total Sugars 17.91g
  • Protein 14.3g 29%
  • Vitamin A 29mcg 4%
  • Calcium 20mg 2%
  • Iron 26mg 145%
  • Vitamin D 4mcg 20%
  • Vitamin E 7mg 47%
  • Vitamin K 9mcg 8%
  • Thiamin 81mg 6750%
  • Riboflavin 59mg 4539%
  • Niacin 41mg 257%
  • Vitamin B6 11mg 648%
  • Vitamin B12 55mcg 2292%
  • Folate 72mcg 18%
  • Pantothenic Acid 26mg 520%
  • Phosphorus 42mg 4%
  • Magnesium 10mg 3%
  • Zinc 17mg 155%
  • Selenium 67mcg 122%
  • Copper 17mg 1889%
  • Manganese 33mg 1435%

* 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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Easy Lechon Kawali Recipe

Lechon kawali is simply crispy pork belly deep-fried in a pan or wok (kawali).

Easy Lechon Kawali Recipe

What is Lechon Kawali?

Lechon kawali is simply crispy pork belly deep-fried in a pan or wok (kawali). It is also known as lechon carajay, in some areas of the Philippines.

Lechon Kawali is boiled first in a seasoning mixture. It is then fried to a crisp. After frying, it is chopped into pieces. It is usually eaten with rice accompanied with a dipping sauce, such as “lechon sauce” traditionally made with pork liver, or toyomansi (pormanteu of soy sauce with calamansi). Atsara (unripe papaya pickles) is a favorite side dish too!

Lechon Kawali, when fried extensively until it becomes crispy and crunchy, then becomes the Ilocano Bagnet. Bagnet is a variant of chicharon.

Left-overs could be used as the protein for vegetable dishes like Pinakbet and stir-fried water spinach with shrimp paste.

By the way, this dish should not be mistaken for the traditional lechon. Both dishes are prepared differently. A basic lechon recipe is HERE. Maybe it was called that way as a means of comparison to the crispy texture of the pork skin. Almost every Filipino kitchen has a kawali (wok or frying pan). Hence the name, pan fried crispy pork. Below is a picture of a typical Filipino kawali:

Filipino Aluminum Kawali

How To Cook:

The first step in cooking this dish is to boil the pork belly in seasoned water. The flavors from the seasonings are absorbed by the pork belly while boiling. It is important to get the pork belly really tender at this stage. When done, rub the pork belly with salt after it has cooled down.

The next step is deep-frying the pork belly in very hot oil. Deep-frying makes the pork belly (particularly the skin, crispy and crunchy). If the oil is not enough to completely deep-fry the pork belly, make sure to completely fry all sides.

NOTE: Deep-frying may result in oil splatters. Be very careful. Make sure you have a pan cover ready just in case the oil splatters. Just make sure not to cover completely so as not to create steam, which in turn might result into more oil splatters.

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Easy Lechon Kawali Recipe

Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Moderate
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 

30

minutes
Calories

1726

kcal
Total time

1

hour 

50

minutes

Lechon kawali is simply crispy pork belly deep-fried in a pan or wok (kawali).

Ingredients

  • 1 kilo pork belly

  • 2 tbsp salt

  • 2 tbsp whole pepper corn

  • 5 pcs dried bay leaves

  • 3 cups cooking oil

  • 1 liter water

Directions

  • Boil The Pork Belly
  • In a large cooking pot bring water to a boil.
  • Add the pork belly followed by 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender.
  • Remove the pork belly from the pot and let it cool down for a few minutes.
  • Rub the remaining 1 tbsp of salt on the cooled down pork belly and make sure to distribute it evenly on all sections.
  • Deep Fry The Pork Belly
  • Heat the oil in a dry deep pot.
  • When the oil is hot enough, deep fry the pork belly and cook until brown and the meat’s texture is crispy.
  • Flip the pork belly to cook the opposite side.
  • Remove the meat from the pan, let it cool down a little then chop according to desired portions.
  • Serve hot. Share and Enjoy!

Notes

  • NOTE: Deep-frying may result in oil splatters. Be very careful. Make sure you have a pan cover ready just in case the oil splatters. Just make sure not to cover completely so as not to create steam, which in turn might result into more oil splatters.

Nutrition Facts

4 servings per container

Serving Size649

  • Amount Per ServingCalories1726
  • % Daily Value *
  • Total Fat 175.78g 226%
    • Cholesterol 113mg 38%
    • Sodium 6069mg 264%
    • Potassium 724mg 16%
    • Total Carbohydrate 4.67g 2%
      • Dietary Fiber 0.3g 2%
      • Total Sugars 3.22g
    • Protein 38.93g 78%
    • Vitamin A 6mcg 1%
    • Vitamin C 1mg 2%
    • Calcium 3mg 1%
    • Iron 13mg 73%
    • Vitamin D 8mcg 40%
    • Vitamin E 93mg 620%
    • Vitamin K 334mcg 279%
    • Thiamin 82mg 6834%
    • Riboflavin 38mg 2924%
    • Niacin 88mg 550%
    • Vitamin B6 72mg 4236%
    • Vitamin B12 43mcg 1792%
    • Folate 2mcg 1%
    • Phosphorus 86mg 7%
    • Magnesium 15mg 4%
    • Zinc 52mg 473%
    • Selenium 143mcg 260%
    • Copper 30mg 3334%
    • Manganese 7mg 305%

    * 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 Cooking Method: Boiling | Frying

    By Cuisine: Filipino

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    By Meal Type: Dinner | Lunch

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

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    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.

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    Easy Pakbet Tagalog Recipe

    Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    43.5

    kcal
    Total time

    1

    hour 

    10

    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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    By Main Ingredient: Pork | Vegetables

    By Meal Type: Dinner | Lunch

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

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    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.

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    Recipe for Roasted Pork Belly (Lechon Liempo):

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    Easy Roasted/ Lechon Pork Belly Recipe

    Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Moderate
    Servings

    8

    servings
    Prep time

    30

    minutes
    Cooking time

    6

    hours 
    Calories

    546

    kcal
    Total time

    6

    hours 

    30

    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

    By Diet or Lifestyle: Budget-Friendly

    By Dish Type: Grilled Recipes

    By Main Ingredient: Pork

    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!

    Beef beginner-friendly budget-friendly Business Idea Chicken Chicken Recipes coconut milk Comfort Food Condensed Milk dairy-free easy recipe eggs Evaporated Milk Filipino Filipino comfort food Filipino cuisine Filipino Dessert Filipino Recipe Flavorful Garlic ginger high-protein kid-friendly Kid Friendly meal prep Merienda olive oil one-pot meal Onion Onions oyster sauce Pork Pork Belly Quick and Easy Salt Savory Shrimp Soy Sauce Sugar Traditional traditional Filipino recipe Vegetables vegetarian Vinegar Weeknight Dinner

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