Tag: Pork

Easy Braised Spare Ribs Recipe

This Easy Braised Spare Ribs Recipe is a copy of one of the popular choices you have in a Chinese restaurant.

Easy Braised Spare Ribs Recipe

This Easy Braised Spare Ribs Recipe is a copy of one of the popular choices you have in a Chinese restaurant. Other good choices would be Sweet and Sour Pork and Beef Broccoli.

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Easy Braised Spare Ribs Recipe

Recipe by Yummy FoodCourse: MainCuisine: ChineseDifficulty: Easy

This Easy Braised Spare Ribs Recipe is a copy of one of the popular choices you have in a Chinese restaurant.

Ingredients

  • 1 rack pork (or beef) spare ribs (about 3 lbs)

  • 2 tbsp soy sauce

  • 1 tbsp mirin

  • 1 tbsp sake (rice wine)

  • 1 tbsp vinegar

  • 3 tbsp brown sugar

  • 2 cloves garlic

  • 1 tbsp instant dashi (or chicken boullion or chicken cubes)

  • 1 tsp salt

  • 1/2 tsp pepper

  • 2 tbsp oil

  • green onion, for garnish

Directions

  • To start, separate each rib for easier cooking using a sharp knife.
  • Bring a large pot of water to a boil.
  • Add the ribs and cook briefly for 3 to 4 minutes to help remove excess fat and blood from the meat.
  • Drain the ribs in the sink.
  • In a wide skillet, heat 2 tbsp of oil over medium high heat.
  • Once the oil is hot, add the ribs and garlic and cook for a few minutes on either side until nicely browned.
  • While the ribs are browning, prepare the sauce.
  • Mix the salt, pepper, dashi, brown sugar, soy sauce, mirin, sake, and vinegar with a few cups of water, enough to cover the ribs. (The water will cook down, so it doesn’t have to be exact).
  • Once the ribs have browned, add them to the sauce mixture.
  • Cover and let simmer for 1 to 2 hours until the liquid has been reduced.
  • Serve and enjoy!

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Related Recipes:

By Cuisine: Chinese

By Meal Type: Dinner | Lunch

By Main Ingredient: Pork

By Cooking Method: Boiling | Sautéing | Simmering

By Dish Type: One-Pot Meals

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

By Diet or Lifestyle: Budget-Friendly | High-Protein

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IMAGE SOURCE: Wxxw123, CC BY-SA 4.0, via Wikimedia Commons

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Easy Almondigas Recipe

This easy Almondigas recipe is a misua soup common in the Philippines with pork meatballs (called bola-bola) and patola.

Easy Almondigas Recipe

This easy Almondigas recipe is a misua soup common in the Philippines with pork meatballs (called bola-bola) and patola.

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Easy Almondigas Recipe

Recipe by Yummy FoodCourse: Main, SoupsCuisine: FilipinoDifficulty: Easy

This easy Almondigas recipe is a misua soup common in the Philippines with pork meatballs (called bola-bola) and patola.

Ingredients

  • 1/2 kilo ground pork

  • 150 grams misua (wheat vermicelli)

  • 1 medium-sized patola, sliced

  • 1 pc raw egg

  • 1/8 cup all-purpose flour

  • 1 pc beef cube

  • 5 cups water

  • 1 small onion, minced

  • 6 cloves garlic, crushed

  • 3 tbsp fish sauce

  • 1 tsp salt

  • 1/2 tsp ground black pepper

  • 3 tbsp cooking oil

Directions

  • In a large mixing bowl, combine the ground pork, half of the onion, raw egg, salt, ground black pepper, and flour.
  • Mix thoroughly until all the ingredients are well incorporated then set aside.
  • In a cooking pot, add the cooking oil and turn on the heat.
  • When the oil is hot enough, sauté the garlic and remaining onions.
  • Add the beef cube and fish sauce and cook for 1 minute.
  • Add water and let it boil.
  • Scoop about a tablespoon of the meat mixture and form it into a ball shape.
  • Drop meatballs in the boiling soup, one after the other.
  • Cook for 10 minutes.
  • Add the patola and cook for 2 to 3 minutes.
  • Add the misua and cook for 1 to 2 minutes while gently stirring.
  • Turn off the heat and transfer to a serving bowl. Enjoy!

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Also try: Easy Chicken Mami

Related Recipes:

By Cuisine: Asian Fusion | Filipino

By Meal Type: Dinner | Lunch

By Main Ingredient: Pasta | Pork | Vegetables

By Cooking Method: Boiling | Sautéing | Simmering

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

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

By Diet or Lifestyle: Budget-Friendly | High-Protein | Kid-Friendly | Meal Prep Friendly

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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

Easy Tortang Giniling Recipe

Tortang Giniling (Ground Pork Omelet) is a popular Filipino breakfast that is usually served with fried rice and banana ketchup.

Easy Tortang Giniling Recipe

Tortang Giniling (Ground Pork Omelet) is a popular Filipino breakfast that is usually served with fried rice and banana ketchup. Tortang Giniling is also a common menu in Filipino eateries (carinderia or karinderya).

A typical omelet recipe involves meat and other fillings to be wrapped around the egg. Tortang Giniling, however, has all the ingredients mixed with the beaten eggs prior to cooking.

Best-seller Filipino Cookbooks:

To learn more about Filipino cooking, here is an interesting list of cookbooks that you may use as reference:

1. I Am a Filipino: And This Is How We Cook – by Nicole Ponseca

2. Quintessential Filipino Cooking: 75 Authentic and Classic Recipes of the Philippines – by Liza Agbanlog

3. The Easy Filipino Cookbook: 100 Classics Made Simple – by Roline Casper

4. Pulutan! Filipino Bar Bites, Appetizers and Street Eats: (Filipino Cookbook with over 60 Easy-to-Make Recipes) Hardcover – by Marvin Gapultos

5. The Best Collection of Filipino Recipes: Philippine’s Cookbook of Authentic Dishes – by Valeria Ray

Recipe for Tortang Giniling:

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Easy Tortang Giniling Recipe

Recipe by Yummy FoodCourse: BreakfastCuisine: FilipinoDifficulty: Easy

Tortang Giniling (Ground Pork Omelet) is a popular Filipino breakfast that is usually served with fried rice and banana ketchup.

Ingredients

  • 5 eggs, beaten

  • 1/2 kilo ground pork

  • 2 pcs small red bell pepper, diced

  • 2 tbsp cilantro (wansoy), chopped

  • 2 pcs small red onion, diced

  • 5 cloves garlic, minced

  • 3 medium potatoes, diced

  • 2 tbsp vegetable oil

  • salt and pepper to taste

  • banana ketchup (for dipping)

Directions

  • Place beaten eggs in a bowl, set them aside.
  • Pour oil in a non-stick frying pan over high heat.
  • Add diced potatoes and heat until golden brown.
  • Add the garlic and onions. Continue to fry until onion is cooked.
  • Add salt and pepper.
  • Add ground pork and cook until it is golden brown.
  • Add bell pepper and cook for one more minute.
  • Add chopped cilantro (wansoy) and mix with the rest of the ingredients.
  • When cooked, transfer the meat mixture into the bowl with beaten eggs.
  • Mix well the cooked meat and beaten eggs.
  • Scoop about 3 tbsp of the meat and egg mixture in the pan.
  • Fry each side of the tortang giniling until golden brown.
  • Repeat the process until you used up all your ingredients.
  • Serve hot with ketchup.

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By Cuisine: Asian Fusion | Filipino

By Meal Type: Breakfast | Lunch

By Main Ingredient: Eggs | Pork

By Cooking Method: Frying | Sautéing

By Dish Type: Side Dishes

Other Useful Categories: Beginner Recipes | Comfort Food

By Diet or Lifestyle: Budget-Friendly | High-Protein | Kid-Friendly | Meal Prep Friendly

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

IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

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Bopis Recipe

This Bopis Recipe is a spicy Filipino dish of pork lungs and heart sautéed in chilies, and onions.

Bopis Recipe

This Bopis Recipe is a spicy Filipino dish of pork lungs and heart sautéed in chilies, and onions.

This spicy Filipino dish has Spanish origins, but the meaning in its original language, and even region of origin, are now lost.

It is sauteed and stir-fried (until crispy) with finely-chopped pig innards and cooked in onion, garlic, and pepper.

Bopis recipes may differ from region to region and from family to family, with regard to ingredients, spices, and flavoring.

Classified as pulutan in Filipino cuisine, bopis is served with alcoholic beverages preferably beer. Bopis is also served as a main dish with rice.

NOTE: This bopis recipe is not ideal for people who suffer from rheumatism because of its high uric acid content.

If you want your bopis recipe to have vegetables, you may also add labanos (radish).

Best-seller Filipino Cookbooks:

To learn more about Filipino cooking, here is an interesting list of cookbooks that you may use as reference:

1. I Am a Filipino: And This Is How We Cook – by Nicole Ponseca

2. Quintessential Filipino Cooking: 75 Authentic and Classic Recipes of the Philippines – by Liza Agbanlog

3. The Easy Filipino Cookbook: 100 Classics Made Simple – by Roline Casper

4. Pulutan! Filipino Bar Bites, Appetizers and Street Eats: (Filipino Cookbook with over 60 Easy-to-Make Recipes) Hardcover – by Marvin Gapultos

5. The Best Collection of Filipino Recipes: Philippine’s Cookbook of Authentic Dishes – by Valeria Ray

Recipe for Bopis:

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Bopis Recipe

Recipe by Yummy FoodCourse: Main, AppetizersDifficulty: Medium
Servings

4

servings

This Bopis Recipe is a spicy Filipino dish of pork lungs and heart sautéed in chilies, and onions.

Ingredients

  • 1/4 Kg pork heart

  • 1/2 Kg pork lungs

  • 1/4 Kg pork fat, skin on

  • 8 cloves garlic, minced

  • 1 large onion, minced

  • 4 pcs bay leaves

  • 2 large red capsicums, finely diced

  • 1 small carrot, minced

  • 2 cups vinegar

  • 1 cup stock (from the boiled meat)

  • 1 tbsp red chili pepper, chopped

  • 1 tbsp atsuete/annatto powder, dissolved in 3 tbsp water

  • 1 tbsp patis (fish sauce)

  • salt, to taste

  • freshly ground black pepper

  • atsuete/annatto oil (or cooking oil)

  • Garnish (optional)

  • 2 siling haba (green chili), sliced

  • red chili peppers

  • onions, chopped

Directions

  • In a large pot, add pork fat, heart and lungs, pour 1 cup of vinegar, 1 tbsp salt and enough water to cover the meat. Cook and let it boil for 20 minutes.
  • Once cool, drain meat from water and chop the meat finely. Set aside.
  • Heat annato oil in a pan and saute garlic and onions.
  • Toss the meat and stir fry for 3 minutes. Season with chili pepper and add some bay leaves.
  • Add capsicum and carrots, 1 cup of vinegar, and stock, then let it boil and simmer in high heat until sauce thickens and the meat gets slightly toasted.
  • Pour annatto powder mixture then add fish sauce to taste and sprinkle with freshly ground black pepper. Mix well to incorporate the seasoning. Turn off heat.
  • Garnish with thinly sliced siling haba, red chili and sliced onions (optional).
  • Serve hot and enjoy!

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Related Recipes:

By Cuisine: Filipino

By Meal Type: Dinner | Lunch

By Main Ingredient: Pork | Vegetables

By Cooking Method: Sautéing | Simmering

By Dish Type: Side Dishes

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

By Diet or Lifestyle: Budget-Friendly

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

IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

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Easy Ham Mushroom Omelette

This easy Ham Mushroom Omellette is made from leftover food that can be found in the refrigerator.

Easy Ham Mushroom Omelette

This recipe is a quick and easy omelet. Leftover food that we have in the fridge is the main ingredient. You can use bacon or Spam® as a ham alternative.

What is an Omelette?

In cuisine, an omelette or omelet is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.

Wikipedia

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HAM MUSHROOM OMELET

Recipe by Yummy FoodCourse: BREAKFASTCuisine: InternationalDifficulty: Easy

This recipe is a quick and easy omelette. Leftover food that we have in the fridge is the main ingredient. You can use bacon or Spam® as a ham alternative.

Ingredients

  • 3 fresh eggs

  • 2 slices of cooked ham

  • 1/2 cup button mushrooms

  • 1 small onion

  • olive oil

  • salt and pepper to taste

Directions

  • Heat olive oil. Sauté onions, ham, and mushrooms until softened. Set aside.
  • On medium heat and a bit of oil pour in the beaten eggs to the skillet pan. Gently stir from edge to center to cook evenly.
  • Put back on top the sautéd ham, mushroom, and onions to the center of the pan. Fold the egg to wrap the filling. Flip to other side. Serve with mayo sriracha sauce. Enjoy!

Recipe Video

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By Cuisine: American

By Meal Type: Breakfast | Brunch | Lunch

By Main Ingredient: Cheese | Eggs | Pork | Vegetables

By Cooking Method: Frying | Sautéing

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Other Useful Categories: Beginner Recipes | Comfort Food | Recipe Videos

By Diet or Lifestyle: Budget-Friendly | High-Protein | Kid-Friendly | Low-Carb / Keto

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IMAGEs, VIDEO and RECIPE source: Ulam Pinoy Youtube Channel

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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

By Diet or Lifestyle: Budget-Friendly | Kid-Friendly | Meal Prep Friendly

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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

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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

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Special Hardinera Recipe

Recipe by Yummy FoodCourse: Main CourseCuisine: FilipinoDifficulty: Moderate
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

1441

kcal
Total time

2

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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By Cooking Method: Sautéing | Simmering | Steaming

By Cuisine: Filipino

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By Dish Type: One-Pot Meals

By Main Ingredient: Eggs | Pork | Rice | Vegetables

By Meal Type: Dinner | Lunch

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

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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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    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.

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    Recipe for Pata Tim:

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    Easy Pata Tim Recipe

    Recipe by Yummy FoodCourse: Main CourseCuisine: FilipinoDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    2

    hours 
    Calories

    711

    kcal
    Total time

    2

    hours 

    30

    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 Diet or Lifestyle: Budget-Friendly

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      By Meal Type: Dinner | Lunch

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      IMAGE SOURCE: mooglet / CC BY-SA

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