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!
Try this easy and quick miryenda or mid afternoon snack at home. It is delicious and affordable.
Ingredients:
3 eggs, well beaten
1/2 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
1 cup cooked rice
1/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon butter, sliced
How to Cook:
- Combine eggs, sugar and salt. Stir in hot milk slowly. Add cooked rice, raisins and vanilla.
- Pour into buttered 1 ½-quart baking dish. Set in pan of hot water.
- Bake for 30 minutes in 325 degree oven then stir.
- Sprinkle with cinnamon and dot with butter.
- Continue baking for 60-70 minutes or until set. Serve and Enjoy.
Primarily pickled unripe papaya. Best partner in fried foods.
Ingredients:
3 to 4 lbs green papaya, julienned
2 medium sized carrots, julienned
1 large onion, thinly sliced lengthwise
10 cloves garlic, thinly sliced
2 tbsp whole peppercorn
1 large red bell pepper, cut into strips
1 knob ginger, cut into thin strips
1/4 cup salt (to dehydrate papaya)
1 1/2 tsp salt (for the brine or syrup)
2 cups white vinegar
1 1/3 cups granulated sugar
2 small boxes raisins
How to Cook:
- Place the julienned papaya in a large bowl and combine 1/4 cup salt then mix until the salt is well distributed.
- Cover the bowl and place inside the refrigerator overnight (the salt will dehydrate the papaya).
- Place the julienned papaya in a colander or strainer then rinse with running water.
- Using cheesecloth (or any cloth) as a container, put the rinsed papaya inside the cloth and squeeze until all the liquid comes out.
- Put the papaya back in the large bowl and combine with carrots, garlic, ginger, onions, whole pepper corn, bell pepper, and raisins
- Heat the saucepan and pour-in the vinegar and bring to a boil.
- Add the sugar and 1 1/2 tsp salt then stir until well diluted
- Turn of the heat and allow the syrup to cool down until temperature is low enough to handle.
- Place the combined vegetables and spices in a sterilized airtight jar and pour-in the syrup
- Seal the jar and place inside the refrigerator for a week (or 5 days minimum to achieve the expected texture and flavor).
- Serve cold with fried dishes. Taste and Enjoy.
A pastry or a brioche made with butter (instead of lard) and topped with grated cheese
and sugar.
Ingredients
In Dough:
1/3 cup refined sugar
1 teaspoon salt
1/4 teaspoon instant yeast
1/2 cup all-purpose flour
2 tablespoons water
1/3 cup butter
In Sponge:
1 egg
1 tablespoon refined sugar
2 tablespoons water
1 1/2 cups all-purpose flour
3 egg yolk
1 teaspoon instant yeast
In Topping:
grated cheese
melted butter
sugar
How to Cook:
- Mix sponge ingredients in a mixing bowl. Combine until blended and knead until dough is smooth. Shape into ball, cover wit damp cloth and let rise for 2 hours.
- Put the dough ingredients except butter in a mixing bowl. Blend until well blended. Add the sponge and the butter. Knead until dough is smooth and elastic. Shape into ball. Put in a bowl, cover with damp cloth and let rise again until double in bulk.
- Punch dough and divide equally into 8 pieces. Shape into balls, cover with damp cloth and let rise for 30 minute Roll out each piece thinly into 8 x 5 inch rectangles.
- Brush surfaces with butter. Roll into long rods and twirl into shape, locking the ends to seal. Place on greased ensaymada molds. Let it rise for 2 hours until doubles in size.
- Bake at 325 F for about 10 minute or until light golden brown. Cool slightly and brush with melted butter. Top with grated cheese and sprinkle with sugar.
