Filipino Lechong Kawali (Crispy Pan-Fried Roasted Pork)

A Filipino fiesta food or occasional food. Crispy roasted pork is the main ingredients of this recipe.

Ingredients:

1 1/2 lbs pork liempo (pork belly)
3 garlic cloves, crushed
2 laurel leaves (bay leaves)
1 teaspoon peppercorns or 1/2 teaspoon black pepper
salt
water, for boiling
oil (for frying)

In sauce:

3 tablespoons soy sauce
5 tablespoons vinegar
1 shallots or 1 small onion, minced
1 garlic clove, minced
chili pepper (optional)

How to Cook:

• Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.
• Bring to a boil and simmer for 35-45 minutes or until skin is tender. Drain, cool and air dry.
• Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
• Mix all the sauce ingredients. Enjoy!

Lechon (Roasted Pork) Filipino Favorite

   

One of the most popular and favorite dish of Filipino's. It is pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. It was first originated in Spain then brought here in Philippines during the time when Philippines fell to Spain. Until now it became one of the main dish in many occasion's.

Ingredients:

1 whole pig (about 20 kilos)
salt
black pepper
soy sauce For the stuffing:
5 to 10 bundles lemon grass (tanglad)
20 pcs. bananas (saba variety), peeled then halved or
20 pcs. taro (gabi), peeled

How to Cook:

• Clean and prepare the pig by removing innards, washing and scraping innards, washing and scraping the body of bristles. Rinse and allow to drain a bit before stuffing.
• Rub with salt and pepper inside and out.
• Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
• Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.
• Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu Philippines, under live fire. Roast until crisp.
• Lechon is not served with a sauce. But if a dipping sauce is requested, vinegar with scallions and pepper may be served along with it.

Camaron Rebosado (Deep fried battered shrimps)

Camaron rebosado is deep-fried battered shrimp served with sweet and sour sauce. It is known as the Philippine version of tempura except tempura has a light batter and served with soy sauce.

Ingredients:

1 lb shrimp, peeled and headless
1 piece lemon
8 tablespoons flour
1 tablespoon cornstarch
1 teaspoon salt
2 pieces raw eggs
1 tablespoon fresh milk
3 cups cooking oil

How to Cook:

• Marinate the shrimp in lemon juice for 30 minutes.
• Combine flour, cornstarch, and salt in a mixing bowl then mix well.
• Add the eggs and milk stir until all the ingredients are well distributed.
• Heat a pan and pour-in the cooking oil.
• When the oil is hot enough, dip a piece of shrimp in the batter (leave the tail uncovered) then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy.
• Remove from the pan or fryer then place in a plate with paper towel (this will absorb excess oil).
• Serve with sweet and sour sauce. Enjoy

Heather's Grilled Salmon

Ingredients:

1/4 cup brown sugar
1/4 cup olive oil
1/4 cup soy sauce
2 teaspoons lemon pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon garlic powder
4 (6 ounce) salmon fillets

How to Cook:

• Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag. 
• Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade.
• Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side.

Crispy Pata (Fried Pork Legs)

Ingredients:

1 whole front pork knuckle – cleaned, cut the toes
1/4 cup of mama sita’s premium vinegar
6 cups of water
1 tbsp of black peppercorn
6 tbsp of rock salt
3 tbsp of crushed garlic
2 bay leafs
4 cups of oil for deep-frying

How to Cook:

• In a large casserole, combine water, rock salt, vinegar, garlic, bay leafs, black peppercorns
• stir until salt to dissolve the salt.
• Add the pork knuckles
• Cover and bring to a boil. Simmer for 1.5 hours until the pork is tender
• Drain in a colander. Set aside in the refrigerator for 12 hours or overnight to dry. Heat the oil
• Deep-fry pork until golden brown and crispy. Drain excess oil
• Combine all sauce ingredients
• Serve with the sauce.

Bufallo Chicken Wings

Ingredients:

1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder

How to Cook:

• In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. 
• Cover dish or bowl and refrigerate for 60 to 90 minutes.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C). 
• The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. 
• Stir together and heat until butter is melted and mixture is well blended. 
• Remove from heat and reserve for serving.
• Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. 

Tortang Talong (Eggplant)

Ingredients:

2 to 4 talong (eggplants), average size
2 to 3 eggs, beaten
salt and pepper, to taste
oil, for frying

How to Cook:

• Broil eggplants until tender (the skins are charred and blister appears).
• Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.
• In a bowl, beat the eggs and season with salt and pepper.
• In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.
• Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.

Crispy KangKong (Water Spinanch)

Ingredients:

4 bunches kangkong leaves, cleaned
1-1/2 cup water
3 cups corn starch
5 cups cooking oil
1 cup flour
salt and monosodium glutamate ( MSG) to taste
1 pc boiled egg, grated medium

How to Cook:

• Wash kangkong and drain leaves thoroughly.
• Remove leaves from stem. Set aside.
• In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( butter mixture). 
• Mix until smooth in consistency.
• Heat oil to 250°F and reduce fire to medium.
• Dip kangkong leaves one by one in batter and deep fry until crispy.
• Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.