Lechon

Lechon Kawali

Mom is on a cooking mode again. This time, we tried the Maggi Lechon presented by Chef Boy Logro of Idol sa Kusina cooking show in Channel 11.

Think lechon kawali and you’ll be thinking of pork liempo swimming in oil.
This version of lechon kawali is the “healthier” version (baked) than the traditional lechon kawali which is deep fried in oil.

Procedure:

Boil 1 kilo whole liempo in about 2 liters of water with 2 packs of pork granules for 45 mins or until tender. Remove from broth and rub with 2 pcs 8-gram MAGGI MAGIC SARAP. Let stand for 15 minutes.

Wrap liempo in foil and bake in a 350 F pre-heated oven (I used our turbo
for this, setting it to "Roast"function) for 1 ½ hours or until golden and crispy.

Let the liempo rest for 10 minutes before chopping into serving pieces.
Serve with lechon sauce or your favorite dip.

Pork BBQ

I was supposed to cook Menudo but was too lazy to do peeling
and chopping so I decided for barbecue instead.

I marinated the pork slices in garlic, dayap juice, salt and pepper
for about an hour. Placed them in bamboo skewers and grilled them.
I also used Sweet Baby Ray's Honey Barbecue Sauce as baste.

Inagurasyon!

Inihaw na liempo (grilled pork belly cuts) is a family favorite
in our lazy Sunday breakfast. Dad call it "inagurasyon" (inauguration).

It started when he bought a new grill on a weekday. He so wanted to
use it, he can't wait for our Sunday breakfast. So he made the excuse
of inaugurating the new grill and cooked inihaw na liempo.

Since then, whenever we have something new at home (a new chopping
board, a new potholder or new place mats) Dad always make an excuse to
inaugurate it by cooking inihaw na liempo.

No special marinade, just rub both sides with salt and grill away. This is
served with our favorite sawsawan (dip) of tomatoes, onions, vinegar,
soy sauce and siling labuyo (Bird's Eye chili pepper). Topped with pakchee,
of course.

our favorite dip

Burong Mangga goes well with grilled foods.













if you like squid, then Adobong Pusit is for you!









Craving for something Thai?
check out Chicken Krapao

Paksiw na Pata (Smoked Style)

There are so many ways to cook Paksiw. The usual method is to cook it
with bulaklak ng saging (banana blossoms). But have you tried Paksiw
using smoked pata ng baboy (pork leg)? The smoky flavor adds a delicious
twist to the dish. I first tasted this dish here in Pila. But instead of pata
ng baboy, ulo ng baboy (pig's head) was used. I prefer using pata since
it is meatier than the head, especially if you use the front leg.


Paksiw na Pata ng Baboy- smoked style (Pig's leg Paksiw - smoked style)

1 pork pata, preferably front, sliced in half lengthwise
3/4 cups vinegar
2 cups water
1/2 cup soy sauce
1/2 cup brown sugar
1 whole garlic, crushed
1 tsp peppercorn, crushed
1 medium onion, sliced

Wash pork pata and smoke for about 30-45 minutes until color turns brown.

Chopped into small slices, about 1" thick.

Place all ingredients in a casserole and slow cook for about 1 1/2 hour,

add water if necessary, until meat is very tender.

Best served with boiled rice.

You might want to try my Fish Paksiw recipe:





Paksiw na Isda (Fish in Vinegar Sauce)

WHB - Nilaga w/ Spinach

Probably the easiest Filipino dish, Nilaga (boiled) is usually found
in every Filipino home. Everything is boiled in a big pot and cooking
time varies on the ingredients. Beef or pork as meat with choice of
the ribs, pata (leg) or brisket part. Common vegetables used are
potato, cabbage and pechay (bok choi). Others also use carrots,
malunggay and in my case, spinach.

I bought a bunch of spinach a few weeks back and planted the stalk.
After my vacation from General Santos City, I was happy to see
my spinach thriving beautifully. I decided to use it for my Nilaga.

Pork Ribs Nilaga w/ spinach

1 K pork ribs
1/2 k marble potato
1 large onion, quartered
2 Tbsp fish sauce
bunch of spinach
salt and pepper
3-5 cups water
ginger (optional)

Boil pork ribs in a cooking pot together with the onions, ginger
(optional), pepper and fish sauce until tender. Add marble potato
and simmer until cook. Add in spinach and simmer for about 2
minutes. Season with salt and pepper before serving hot.

I am sharing this dish for this week's Weekend Herb Blogging (WHB),
an event started by Kalyn, now being managed by Haalo.
This week's host is Anh of A Food Lover's Journey.

Try my other WHB entries:


Lemongrass Juice



Smoke Fish w/ Cacawate