Cebuano paklay

Ingredients

1/4 k. pork liempo
2 pcs. pork kidney
1 pork spleen
1 pork heart
1/4 k. pork liver
2 tbsps. cooking oil
3 cloves garlic, minced
1 medium onion, minced
1/2 cup vinegar
1 MAGGI Pork Broth Cube
1/2 cup hot water
1 1/2 cups unripe pineapple, cubed
2 cups bamboo shoots, cubed
1 piece each red & green bell pepper, cubed
salt and pepper to taste

Instructions

1. Prepare pork organs for cooking; simmer just until tender. Mince meats and set aside.
2. Heat cooking oil, saute garlic and onions until limp.
3. Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo shoots, peppers and seasonings.
4. Simmer just until flavors are blended and vegetables are crisp-tender, about 15 min.

Philippine Longanisa de Eugenio (Sweet Sausage)

These sweet, Filipino pork sausages take a little while to stuff, and then require 4 days to cure, but your effort will be well worth it. Fry this until golden brown, serve with eggs, and you are in breakfast heaven!

INGREDIENTS
1/2 cup white sugar
1 teaspoon dried oregano
1/4 teaspoon ground ginger
1/2 teaspoon ground pepper
4 1/2 teaspoons fine salt
1/2 teaspoon curing salt (e.g., Morton® Tender Quick®)
1 tablespoon minced garlic
2 pounds ground pork
1 pound coarse ground pork back fat
1/4 cup distilled white vinegar
Hog casing, rinsed well


DIRECTIONS
In a small bowl, stir together sugar, oregano, ginger, pepper, salt, and curing salt until evenly combined; set aside. Mix together garlic, ground pork, and ground pork fat in a large bowl until combined. Sprinkle with spice mixture, pour in white vinegar, and mix thoroughly.

Rinse the sausage casings very well until all of the salt or brine is gone; tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the sausage mixture, twisting the filled casing every 2 1/2 to 4 inches to form links. Once all of the sausage mixture has been used, tie the end of the last link.

Using fine cotton kitchen twine, tie the ends of each sausage link tightly, then cut between each link to separate. Place into a glass or plastic container, cover, and allow to mature in the refrigerator for 4 days, after which point they may be frozen.

To cook the longanisa, fill a skillet with 1/2 to 3/4 inches of water and add thawed sausages. Simmer over medium-high heat until the water evaporates, about 20 minutes. Uncover, and allow the sausages to fry in their own oil until golden brown, about 8 minutes more.

Pork Adobo

INGREDIENTS:

1 -1/2 lb pork. shoulder or butt cut in 1-1/2" cubes
1/2 cup. vinegar (sugar cane vinegar best, but any will do)
2 tablespoon soy souce
1 teaspoon salt
3 gloves garlic, minced
1 bay leaf
1/4 teaspoon pepper
1/2 cup water
2 tablespoon cooking oil

DIRECTIONS:

Combine all ingredients, except cooking oil, in a pot let stand for 20 minutes. Then simmer, coverred for one hour ( or until meat is tender). Drain and keep sauce.


Heat cooking oil in a skillet and brown meat on all sides. Place in serving dish. Pour off remaining cooking oil, add reserved sauce abd cook for 1 to 2 minutes. Be sure to scrape all browned bits to pan (best part). Pour sauce over meat and serve. excellent with white rice.

Embutido

This is my own version of EMBUTIDO mostly sa iba nilalagyan nila ng carrots, bell pepper,mushroom soup, staka parsely...pero ang ingredients na gamit ko yan lang ang na sa baba. pareho lang din naman ang lasa.pwedi mo din etong e bake or steam lang.


INGREDIENTS:

1 1/2 pounds ground pork ( pwedi rin ground beef )
4 pieces canned Vienna sausage
1 raw egg
3 hard-boiled eggs
4 tablespoons flour
3 sweet pickles, chopped
1/2 cup raisins
salt and freshly ground pepperto taste
catsup



Instructions:
Mix together the ground pork, raw egg, flour, salt and pepper. Spread the mixture on aluminum foil. Arrange the sausages, hard-boiled eggs and pickles on top of the mixture. Shape into a roll about 4 inches in diameter and wrap in foil. Bake for 1 hr at 350 F. Unwrap and slice before serving with catsup.

Egg Toppings

kumusta mga ka amigahan ug ka amigohan? atong ning aging adlaw ang akong palalab b4 siya ning adto sa iyang work ning request siya kanako ug pwedi ba daw ko mag luto ug lutong pinoy ug mao ning dia na pud koy bag-ong putahi pero pag pasen cyahi kay gi mano mano ra ko ni pag luto. kani siya nga putahi naka mauhan kono pina agi sa pag lantaw nako sa akong mama inig luto niya. egg toppings kono ang ngalan ani nga puntahi.







ANG MGA KINA HANGLAN:


1 lb ginaling nga baboy
2 medium potatoes, finely chop
1 medium red onion, finely chop
1/4 dry bread crumbs
9 large boiled eggs
1/4 tablespoon garlic powder
salt and pepper


UNSAON PAG BUHAT:



mix together the ground beef, potato, onion,bread crumbs,garlic, salt and pepper, mix well then cut the egg in half lengthwise scoop out the yellow thing sa egg and mix to sa ground beef. din ukay ukayon ug maau hantod ma mix siya ug tarong. then scoop in the mix ground beef. and fry hantod maluto.

Pork Chops With Zucchini Dressing

hello prenzz..heres my new recipe...for today hope u gonna like it. this is a porkchop with a zucchini and bread cubes dressing on the top.

INGREDIENTS:

1 celery rib, chopped
1 small onion, chopped
2 tablespoons butter or margarine
3 cups chopped zucchini
3 cups bread cubes, toasted
1 egg white, lightly beaten
2 tablespoons minced fresh parsley
or 2 teaspoons dried parsley flakes
1 teaspoons poultry seasoning
6 bone-in pork loin chops
( 1/2 inch thick and about 2 pounds)
2 teaspoons chicken bouillon granules
2 tablespoons hot water



DIRECTIONS:
In a skillet, saute celery and onion in butter until tender. In a bowl, combine the zucchini, bread cubes,egg white, parsley and poultry seasoning. Stir in celery mixture. Coverand refrigerate.
Arrange pork chops in a greased baking dish. Dissolve bouillon in hot water; drizzle over chops. Bake, uncovered, at 325 for 30 minutes. Top with zucchini dressing. Cover and bake 20 minutes longer or until meat juices run clear.