Hot Pork Kilawin

Ingredients:

1 kilo pork

1/3 cup soy sauce

1/2 cup Vinegar

2 medium onions, chopped

4 cups of water

1 teaspoon salt

How to Cook:

• In a casserole, put pork in water and some salt

• Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.

• Remove pork from water.

• Slice the pork into bite sized pieces while still hot.

• Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.

• Serve and enjoy..

Bopis

Ingredients:

1 kg. pork heart
1 kg. pork lung
1 whole garlic
1 large onion
I red bell pepper
3 siling labuyo (hot pepper) (optional)
1/2 cup vinegar
1 pack amatto (atsuete)
1 tsp. black ground pepper
2 tsp. cooking oil
Salt or patis for taste


How to Cook:

• Rinse pork heart and lung and boil on low to medium heat for approximately 30 to 45 minutes and until tender (poke the heart with a fork or a knife – if the fork or knife no longer stick inside the meat, the meat is tender)
• Chop pork heart and lung into cubes

Prepare other ingredients:
Garlic – minced
Onion – cubed
Bell pepper – cubed

• On a wok or frying pan, heat cooking oil and place garlic until brown, onion and cubed pork heart
• Add salt or patis to taste
• Add amatto or atsuete and sautee
• Pour vinegar and let simmer for 10 to 15 minutes (do not stir)
• Lower heat to low and let boil until vinegar is cooked (you can tell when vinegar is cooked by tasting the sauce. If it tastes like vinegar is still a bit strong, it’s not cooked yet)
• Add bell pepper and siling labuyo (hot pepper — optional)

Sisig

Ingredients:

1 1/2 kilo pork head
1/4 cup grilled liver, diced
2 small onions, minced
2 pieces red pepper, minced
1 head garlic, minced
6 pieces hot chili pepper, minced
2 tablespoons oil
1 cup vinegar
1 1/2 tablespoons liquid seasoning
1 teaspoon black pepper
1 teaspoon brown sugar
1 cup beef broth

How to Cook:

• Grill pork head to remove hair.
• Boil the pork head until it is tender enough to chop.
• Take out all the meat and dice.
• In a pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
• Pour in liquid seasoning, black pepper and brown sugar.
• Pour in beef broth and heat until meat is tender.
• Add in chili pepper before serving
• Serve it with Beer

Tofu and Pork (Tokwat Baboy)

Ingredients:


1/4 kilo pork (preferably the ear and face part)
2 big pieces tokwa (dry tofu)
2 cups cooking oil
6 cloves garlic
2 small onions
5 whole peppercorns
1 teaspoon salt
1/4 cup vinegar
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon black pepper, ground


How to Cook:

• Put the pork in a small pot or casserole and pour in enough water to cover the pork.
• Add in 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.
• Bring to a boil skimming off scum as it rises, then lower the heat and simmer for about 1 hour.
• Remove the pork from the pot and let it cool.
• Strain and reserve 1/2 cup of the pork broth for the sauce.
• In a small pan, heat the oil and fry the tokwa (dry tofu) until golden brown on both sides.
• Drain the fried tokwa on paper towels and let it cool.
• Mince the remaining 3 cloves of garlic and 1 onion.
• In a large bowl, prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, and the reserved pork broth.
• Slice the pork and the tokwa into 1/2-inch cubes and combine with the sauce.