Lucban Longganisa is know for it’s unique taste brought by additional spices you won’t find in other longganisa. Try making these at home, we made it easier for you since this is a skinless version! Learn how to make them here:

INGREDIENTS:

HOW TO COOK:

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Also try: Homemade Skinless Longganisa Recipe

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INGREDIENTS:

• 900 g pork spare ribs, cut into 1 1-/2 inch size
• 2 pcs medium-sized potatoes, quartered
• 145 g frozen green peas, thawed
• 250 g pineapple juice
• 100 g soy sauce
• 50 g banana ketchup
• 1 tsp salt
• 1/4 tsp pepper
• 1 pc onion, thinly sliced
• 3 cloves garlic, minced
• 250 g water
• 70 g American processed cheese, shredded (you can use Eden brand)
• 50 ml canola oil

HOW TO COOK:

1. Combine the spare ribs, pineapple juice, soy sauce, ketchup, salt, and pepper in a bowl.
2. Marinate for about 20 to 30 minutes. Drain meat well and reserve liquid.
3. In a wide pan over medium heat, pour and heat the oil.
4. Add-in the potatoes and cook until lightly browned. With a slotted spoon, remove from pan and set aside.
5. Remove oil except for about 1 tablespoon. Add onions and garlic and cook until softened.
6. Add pork and cook, stirring occasionally, until lightly browned.
7. Add reserved marinade and water. Bring to a boil, skimming scum that floats on top.
8. Lower heat, cover, and simmer until meat is tender.
9. Add potatoes and cook for about 3 to 4 minutes or until tender.
10. Add green peas and cheese. Continue to cook until green peas are heated, cheese is melted and sauce is reduced.
11. Season with additional salt, if needed.
12. Remove from heat and transfer to a serving bowl. Enjoy!

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Also try: Easy Pork Caldereta Recipe

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INGREDIENTS:

• 1 kg pork shoulder, cut into 2- inch cubes
• 250 g water
• 125 g vinegar
• 60 g soy sauce
• 225 g coconut milk
• 1pc onion, thinly sliced
• 1 head garlic, minced
• 1/2 tsp peppercorns
• 2 pcs bay leaves
• 4 pcs Thai chili peppers, chopped
• Salt, to taste
• 1 tbsp canola oil

HOW TO COOK:

1. In a pot, combine the pork, onions, garlic, peppercorns, bay leaves, water, vinegar and soy sauce. Apply medium heat and bring to a boil for about 5 minutes (skim scum that floats on top).
2. Lower the heat, cover, and simmer for about 30 minutes or until meat is tender.
3. Drain the meat and reserve the aromatics and 1 cup of the liquid.
4. Pour the oil in a wide pan over medium heat. Add meat and aromatics and cook, stirring occasionally, until lightly browned.
5. Add- in the reserved liquid, coconut milk, and chili peppers.
6. Lower the heat, cover, and simmer for about 15 to 20 minutes or until meat is completely cooked and sauce is reduced and thickened.
7. Season with salt to taste. Transfer to a serving plate and enjoy!

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Also try: Easy Spicy Pork Adobo na Tuyo Recipe

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INGREDIENTS:

• 1 kg pork belly or pork spareribs, skin on, cut into large cubes
• 3 pcs medium size potato, peeled, quartered
• 2 small size carrot, peeled, cut into wedges
• 2 medium size red/green bell pepper, cut into strips
• 1 long red chili, sliced
• 3 cloves garlic, chopped
• 2 medium size onion, chopped
  
• 1 big can, canned coconut cream
• 1 small can sliced pineapple , cut into small wedges, reserved syrup
• 1 cup pineapple juice
• 1 tsp crushed peppercorns
• 1/4 cup fish sauce
• 1-2 tsp sugar
• salt
• cooking oil

HOW TO COOK:

1. In a bowl marinate pork with the syrup from the canned pineapple and few dashes of salt for 20 to 30 minutes before cooking.
2. In a sauce pan stir fry the pork in batches for 2 to 3 minutes or until seared on all side.
3. Remove from pan and keep aside. In the same sauce pan sauté the garlic and onion until fragrant.
4. Add in the pork, crushed peppercorns and fish sauce, stir fry for 2 for 3 minutes.
5. Pour in about 1 cup of water, the coconut cream, sugar and the pineapple juice and simmer for 15 to 20 minutes stirring occasionally or until the pork are tender add more water as necessary.
6. Add in the potatoes, simmer for another 2 to 3 minutes, then the carrots and continue to cook for another 3 to 5 minutes or until the carrots and potatoes are cooked and sauce thickens.
7. Correct saltines if required. Add the pineapple, the bell pepper and red chili.
8. Cook for another minute. Serve hot.

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Also try: Easy Pininyahang Manok Sa Gata Recipe

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The post Easy Pininyahang Baboy with Gata Recipe appeared first on Ang Sarap Recipes.

You may be familiar with the Bicol Express recipe, but this time, we’ll take it to another level! This recipe is made up of the finest ingredients to make sure your dish reaches topnotch taste!

INGREDIENTS:

• 1.5 kg pork belly, sliced into cubes
• 4 tbsp spicy bagoong alamang
• 4 cups coconut milk
• 2 thumbs ginger, julienned
• 1 pc medium-sized yellow onion, chopped
• 5 cloves garlic, minced
• 4 pcs jalapeno peppers (or siling haba, if not available), sliced
• Salt and black pepper, to taste
• 4 tbsp cooking oil

HOW TO COOK:

1. Heat up a large cooking pot.
2. Add-in and sear the pork belly.
3. Continue to cook until pork belly turns light brown and oil gets extracted then set aside.
4. Pour and heat cooking oil in a pot then saute the garlic, onion, and ginger.
5. Continue to cook until the onion becomes soft.
6. Add- in the sautéed pork, stir, and continue to saute for 3 to 5 minutes.
7. Add- in the bagoong alamang, stir, then cook for 2 minutes.
8. Add- in the jalapeño pepper, stir, then cook for 1 minute.
9. Pour-in the coconut milk, stir, and let boil.
10. Continue to cook between low to medium heat for 45 minutes.
11. Season with salt and ground black pepper.
12. Transfer to a serving plate then serve and enjoy!

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Also try: Easy Chicken Bicol Express Recipe

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INGREDIENTS:

• 1 kg pork belly
• 1 cup pineapple juice
• 1 large onion, diced
• 5 cloves garlic, minced
• 2 tbsp salted black beans
• ½ cup dried banana blossoms
• 2 tbsp soy sauce
• 2 tbsp vinegar
• 2 & ½ tbsp brown sugar
• 2 pcs dried bay leaves
• 1 tsp whole peppercorns

HOW TO COOK:

1. Place the pork belly in a cooking pot.
2. Heat then brown the pork belly.
3. Add- in the onions and garlic and cook until the onions are soft.
4. Pour- in the soy sauce, peppercorn, and bay leaves.
5. Pour- in the pineapple juice and let boil.
6. Simmer until the pork is tender (add water as needed).
7. Pour- in the vinegar and wait for the mixture to re-boil then simmer for 3 minutes.
8. Add- in the salted black beans and brown sugar then simmer for 5 minutes.
9. Add- in the dried banana blossoms and simmer for 5 to 8 minutes.
10. Transfer to a serving plate and serve. Enjoy!

IMAGE: panlasangpinoy.com

Also try: Braised Pork Belly Humba

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INGREDIENTS:

• 500 g pork spare ribs, cut into bite sizes
• 2 pc siling labuyo, cut into small pieces
• 2 tbsp garlic, chopped
• 1 tbsp ginger, minced
• 1 tbsp spring onion, chopped

For the Seasoning:

• 1 tbsp tausi, rinsed and roughly chopped
• 1 tbsp fermented soya bean paste
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Chinese cooking wine
• 2 tbsp water
• 1 tbsp corn flour
• 1 tsp sugar
• 1 tsp sesame oil
• Dash of black pepper

HOW TO COOK:

1. In a large mixing bowl, combine all ingredients and seasoning together and marinate for at least 2 hours in the refrigerator.
2. Place the marinated spare ribs in a shallow dish plate and cover with aluminum foil (to prevent water drips).
3. Steam at high heat for 20 minutes or until the spare ribs are well cooked.
4. Garnish with extra chopped spring onion and cut sili on top.
5. Serve and enjoy!

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Also try: Sweet & Sour Spareribs (Chinese Style)

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INGREDIENTS:

• 700 g pork belly
• Two-inch knob of ginger
• 4 cloves garlic
• 1 pc star anise
• 1/3 cup mirin
• 2 tbsp soy sauce
• 1 packet dashi granules
• 1 tbsp sugar
• Scallions slices, to garnish
• 3 to 4 hard-boiled eggs shelled and cut in into halves
• 1 tbsp cooking oil

HOW TO COOK:

1. Cut the pork belly into chunks (2 inch cubes would be a good size; cut them smaller if you want a shorter cooking time).
2. Peel and slice the ginger and lightly pound the garlic.
3. Heat a wide shallow pan and pour in the cooking oil.
4. Add the pork belly pieces and cook over high heat, turning them occasionally, until browned.
5. Scoop out the pork and transfer to a plate. Keep warm.
6. You’ll have more oil in the pan at this point because the cooking oil would have gotten mixed with rendered pork fat. If you have more than a tablespoonful of fat in the pan, pour off the excess.
7. Heat the fat and sauté the ginger, garlic and star anise until aromatic.
8. Pour in the mirin. Boil until the liquid is reduced by half.
9. Put the browned pork back into the pan. Pour in the soy sauce. Add the dashi granules and sugar. Pour in enough water to cover the pork. Bring to the boil, lower the heat, cover and simmer until the pork is so tender that when poked with a fork, the meat breaks apart.
10. Serve Japanese braised pork belly over rice, sprinkled with sliced scallions and with a hard-boiled egg on the side. Enjoy!

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Also try: Japanese Gyudon (Beef Rice Bowl)

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The post Easy Japanese Braised Pork Belly Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 9 pcs large eggs
• 600 g sausage meat
• 1 small- sized onion, finely chopped
• 1 knob of butter
• 1 small bunch of parsley, finely chopped
• 2 tbsp sage, finely chopped
• 2 tbsp thyme, finely chopped
• Plain flour
• 120 g Panko breadcrumbs

HOW TO COOK:

1. First, preheat the oven to 390 F or 200 C.
2. Cook 6 of the eggs in boiling water for 8 to 10 minutes then drain and leave to cool in very cold water.
3. Meanwhile, heat the knob of butter in a pan and fry the onion gently for a few minutes without browning it. Remove from the heat and allow to cool down.
4. Put the sausage meat in a large bowl, add the herbs and onion and mix well.
5. Divide the mixture into 6 balls.
6. Peel the eggs.
7. In one bowl, put in 3 of the eggs then beat.
8. In another bowl, put in the breadcrumbs.
9. In another bowl, put in a handful of the plain flour.
10. Squash a ball of meat into a flat burger shape on a plate.
11. Coat your hands in a little flour and then dip the boiled egg into the flour, place the egg onto the meat, and then roll it in your hands to completely seal the egg.
12. Coat the ball in a little flour and use to make a ball shape.
13. Dip the ball into the egg mixture letting any excess drip off, then coat with the breadcrumbs.
14. Dip the ball back into the egg, drain and coat in breadcrumbs again.
15. Repeat until all six eggs are done.
16. Put the scotch eggs onto a foil lined baking tray and bake in the oven for 30 minutes, until the meat is cooked through. Turn them every so often to get an even colour.
17. Remove from oven and enjoy!

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Also try: Sipo Eggs

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INGREDIENTS:

• 1 cup leftover adobo, minced
• 15 pcs lumpia wrapper
• 3 cloves garlic, minced
• 1 cup carrot, julienned
• 1 cup long beans (sitaw), thinly sliced
• 1 cup sweet potato (kamote), julienned
• 1 cup monggo sprouts
• Salt and pepper, to taste
• 1 tbsp cooking oil, for sauteing
• Cooking oil, for frying
• Spiced vinegar, for dipping

HOW TO COOK:

1. Pour and heat the oil in a pan over medium heat.
2. When hot enough, sauté the garlic until fragrant.
3. Add- in the leftover adobo, carrots, green beans, kamote, and monggo sprouts then mix thoroughly
4. Season with salt and pepper.
5. Set aside and allow mixture to cool.

Lumpia Assembly:

1. Take a lumpia wrapper and place 2 to 3 tablespoons of the adobo mixture on the center.
2. Roll tightly into a log.
3. Repeat with the remaining ingredients.
4. Pour and heat the cooking oil in a pan.
5. Fry the lumpia rolls until golden brown.
6. Serve immediately with spiced vinegar on the side. Enjoy!

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Also try: Lumpiang Sotanghon

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