Pork Menus

 Sizzling Pork
Sisig is one of my favorite Filipino foods especially when it is a little bit hot. I tried one time to make Sizzling salmon, the taste was so delicious. So I want to try Sizzling  pork this time. Here is the recipe . Enjoy your meal.

Sisig - Lutong Bahay

Ingredients:
1 Kilo Pork Belly
1/2 chicken liver
2-3 Tbsp Butter
2 Cloves Garlic chopped finely
2 Red Onion chopped finely  (separate at least half for garnishing)
1 Pack Chicharron (pork rind) crushed/powdered
5-7 tbsp Mayonnaise
3 pcs Green Chili Pepper (deseeded and chopped)
2 pcs Red Chili Pepper chopped (slightly spicy- you can omit if you don't like spicy)
2-3 tbsp Light soy sauce or Maggie Savor
Salt
Pepper
Oil
1/2 tbsp sugar
Lemon
Procedure:
Deep fry Tofu in oil until golden brown. Once cooked, remove from heat and drain oil. Set aside.
On another pan, sautee garlic and onion in butter. Once the garlic is slightly brown and onion is translucent, add in ground pork. Sautee for a few minutes until ground pork is cooked.
Drain oil
Mix in tofu cubes
Sprinkle salt, pepper, light soy sauce and sugar.
Add liver spread and mix thoroughly
Add in Green chili pepper and red chili pepper.
Turn of heat. Set aside to cool. Around  5 minutes.
Once cool, add in mayo and chopped onion. We want to make sure mayo won't be cooked and turn into oil.
Use strainer and squeeze calamansi juice on top
Mix it all to consistency
Garnish with crushed chicharron.

BICOL EXPRESS Recipe

Bicolanos favorite dish

Ingredients:

1 Kilo Pork Belly cut in small cubes
1  Pack Coconut Milk powder
3-4 Long Green Chillies , de-seeded and cut into squares
Ginger (thumb size - grated)
1 Red Onion (chopped finely)
1 Head Garlic (chopped finely)
1 Cup Bagoong alamang
1 and 1/2 tbsp sugar
3 Cups Water
2 tbsp flour
1 tbsp dried basil
Salt

Pork Belly Marinate:

Marinate your pork to make it more flavourful. (optional)

2-3 tbsp Paprika (optional)
 Instructions:

1.  Sautee bagoong alamang with 1 tbsp garlic and onion for 6 mins or until color turns dark brown. Set aside.

2. In another clean pan with oil, saute garlic, onion and ginger respectively.

3. Add pork belly and cook for 8-10 mins.

4. Add bagoong and saute with pork for 2-3 mins.

5. Add sugar, to make it a mix of sweet and salty. But make sure not to over do it. Just a pinch of sugar sprinkled on the pork. Use low heat for 1-2 mins.

6. Add long chili

7. Add 3 cups water and boil

8. Add  Coconut Milk powder and dissolve and add dried basil.

9. Simmer for 30 mins. and stirring occasionally.

10. Add flour dissolve in water (around 6 tbsp water)

11. Simmer for few minutes or until sauce is cream. Serve hot with rice.