Pork Recipes
Manila Q Processed Meats & Sarsa Brands’ Sauces, Dips, Dressings & Rubs
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2-WAY PORK SINIGANG
2-WAY PORK SINIGANG During this “PANDEMIC” it’s notable you’ll have to dive into more technological way of prepping your food for fam to enjoy. Not just pork, you can happily work on it with beef, chicken and sea foods. Very simple but extremely satisfying. Okay…”Let’s DOH It”. (thank you & R.I.P. late former Senator Juan […]
“OO-LEM SQUID”
‘OO-LEM SQUID (Greek Cuisine) Request from daughter Cha and hubby Anton, a presentation of two(2) preps done in Singapore April repeated September, 2018. Innovated to tempting aroma and penetrating taste fitting of spice & herb-full marinade rendering total goodness to end bite. Okay. Let’s do it. Prep time: 45 minutes Cook time: 15 minutes Total […]
“ADOBO”
ADOBO (THE TECHNOLOGICAL PREP WAY) Innovated to simple but penetrating taste and aroma. A Spanish-Pilipino centerpiece loved by many. Smell, alone, while sautéing tickles your palate. Some folks claim the longer this dish stays in ref, its reheated outcome becomes even more delish. So, why not make more? Prep time: 45 minutes Cook time: 45 […]
RED WINE IMMERSED BELLY
RED WINE IMMERSED BELLY (Pork Belly Marinated in Red Wine, Spices and Herbs) A simple but different approach to the usually salted and peppered fried pork. Easy. Quick. Tasteful. Prep time: 30 minutes Cook time: 45 minutes Total time: 1 hour 15 minutes Serves: 2 Prep and Cooking media: marinating bowl, frying medium, tongs and […]
BACON INFUSED ROASTED POTATO
BACON INFUSED ROASTED POTATO (Potato Wedged With Bacon Slices To Spread Flavor Thereof While Roasting) Again, a different approach this time. Instead of wrapping potatoes with bacon, slices of latter are infused/wedged in between slits to spread their smokey-salty flavor while potatoes are roasted. Prep time: 30 minutes Cook time: 45 minutes Total time: 1 […]
TENDERIZED DEEP FRIED “LIEMPO”
TENDERIZED DEEP FRIED “LIEMPO” (Parboiled Pork Belly Deep Fried To Crunchy Outside-Juicy Inside Bite) As mentioned in my other post re “Liempo”, pork belly is one of the most modifiable parts of pig meat. Be it roasted, grilled, fried, BBQed, be processed into bacon strips, “sinigang” (tamarind soup base with veggies), “nilaga” (plain boiled and […]
FULLY MARINATED-ROLLED-BROILED “LIEMPO”
FULLY MARINATED-ROLLED-BROILED “LIEMPO” (Pork Belly Marinated for 5 Hours Rolled and Broiled to Perfect Tenderness) 2 years ago, November 21, 2014, I posted Baked “Liempo”. (click for recipe) This time I will be utilizing the same versatile pork cut, on a bit different marinade mix and new cooking prep. Prep time: 1 hour Cook time: 3 […]
BUTTER FRIED PARBOILED “LIEMPO”
BUTTER FRIED PARBOILED “LIEMPO” (Parboiled Pork Belly Butter Fried-Sprinkled with Texan Meat Rub) Pork belly is one of the most modifiable parts of pig meat. Be it roasted, grilled, fried, BBQed, be processed into bacon strips, “sinigang” (tamarind soup base with veggies), “nilaga” (plain boiled and dumped with vegetables different from “sinigang”) and countless more […]
BUTTER FRIED BACON WRAPPED SHRIMPS
BUTTER FRIED BACON WRAPPED SHRIMPS (The simplicity of synthesizing meat, seafood and veggies into a prolific festive offering) Couldn’t help but recall the evening of December 31, 2015. I asked my vivacious and talented grandkids their wish for New Year’s Eve’s simple year-breakthrough dish. “I love bacon” my grandaughter Julles said. “I go for shrimp” […]
Few things about recipes
HEAVENLY CRISPY. NO DOUBLE FRYING…Ultra crispy outside heavenly tender and juicy inside. Indulge in the “marinade mix” that catapulted this ChiQ-Juan to its ultra crunchy creation. No mega dusting of flour or starch. Just the right amount incorporated into its breading blend applied post marination. The blend of ingredients in its breading made possible […]
“Lechon” Pork Chop
“LECHON” PORK CHOP (SPICES AND HERBS MARINATED PORK CHOP OVEN ROASTED-LECHON TYPE) Usually done with whole pig carcass or belly, pork cut-marinade blend-cooking medium are herein innovated. Pork Chop is a cut of pig meat perpendicular to the spine. It may be a cut from: shoulder part or blade chop, rib part or rib pork […]
St. Louis Spares-Roasted
ST. LOUIS SPARES-ROASTED (SPICES’ & HERBS’ BLEND RUBBED SPARE RIBS SLOW ROASTED TO PERFECT TENDERNESS) After about 2 weeks of “heartaches” (literally), thereat my brains and fingers missing the “one month old hard drive-factory-defective” laptop …am back to action. Post Lenten break my inner gusto longed for “meat”… real flesh that I can gnash my […]
Spare Ribs…A Different Approach.
SPARE RIBS…A NEW APPROACH (FOIL ROASTED BBQ GLAZED SPARE RIBS) Back Ribs, for food serving purposes-are bones with little flesh where 1 rack (the term for a whole serving) MUST HAVE 10-13 bones-any fewer than this is called “cheater rack”, come from between the spine (the long center backbone) & the mid rib. From mid […]
Slow Baked Juiciest “Liempo”
SLOW-BAKED JUICIEST “LIEMPO” (FULLY MARINATED SLOW-BAKED PORK BELLY) For “Liempo” the usual/normal, “most technologically sound” and highly acceptable preps are: “Lechon”, roasted via charcoal, wood fire (on sides), indirect-heat brick oven, gas fired or electric ranges. “Lechon Kawali”, either Filipino or Chinese style, pre-boiled or not, seasoned or just plain salted single pan frying. Doubling […]
Pork Chop-Toastered
PORK CHOP-TOASTERED (SPICE BLEND RUBBED-TOASTERED PORK CHOP) Needing, again, a “pica-pica” to go with my 2 bottles of beer, this simple approach immediately came to mind. I don’t wanna fire up the range so my comfort-cooker is called, anew, on center stage to cook my Pork Chop. Pork Chop is a cut of pork (pig […]
“HAMONADO” Longaniza
“HAMONADO” LONGANIZA (OFF-CASING SWEET-TYPE FILIPINO SAUSAGE) As title states…”Hamonado”, meaning taste profile similar to “hamon” (ham) a flavor-dominating balance of saltiness & sweetness delicately infused with bit of “peppery-garlicky” blend subtly noticed by kids so as not to throw them overboard and still crave for that morning “Christmas-y” smell of this all time Filipino favorite. […]
HONEY BASTED CHAR-GRILLED “LIEMPO” (Pork Belly)
HONEY BASTED CHAR-GRILLED “LIEMPO” (PORK BELLY) (“TAGALOG PROFILE” CHAR-GRILLED BELLY…WELL DONE) PRELUDE: I prefer my char-grilled “liempo” well done. So be it. For quite a time now, I and “Pangs” (my wife Marilyn) are bit tired of these “Ilonggo profile grilled” ones (marinated grilleries with taste peculiar to the Visayas region of the country: vinegared, […]
The truth about “extenders” in the food we eat (2nd of 2 series). TVP (Textured Vegetable Protein) What are these?
TVP (Textured Vegetable Protein) Mix 1part TVP:3 parts water. GROUND MEAT (Pork or Beef) Combine with Hydrated TVP. Blend well unto food mixer. Will you still notice the TVP in your Sausages (hotdogs, franks, longanizas etc.), Embutidos, Burgers, The Seemingly Beef in Your Noodles, Spaghetti Meatballs etc.? TVP (Textured Vegetable Protein) (or sometimes called Textured […]
Garlic Soyed Pork & Fried Tofu.
GARLIC SOYED PORK & FRIED TOFU (HONEY-WINE MARINATED FRIED TOFU & GARLIC INFUSED PORK BELLY) My normal and usual first action upon entering a Filipino food site is to order my all time favorite TOKWA’T BABOY (boiled pork head/earflaps & fried tofu in garlic-vinegar-soy sauce dip) This appetizer/side dish gives me the hint as […]
The truth about “Extenders” in the food you eat. First of 2 series: Chicken MDM
Click on the pics to bring you to BOYD International Food Traders They market all types of meat-poultry carcasses and portion cuts worldwide. What are Chicken MDM’s? (Mechanically Deboned Meat) These are chicken meat engaged in sieve forced-through by high pressure to separate bones from flesh. This material is widely used worldwide for […]
ADO-BET (The Marriage of Adobo & Pinakbet)
ADO-BET (The MARRIAGE of ADOBO & PINAKBET) Familiar with Pinakbet topped with Crispy BAGWANG? Can’t give out recipe. Both BAGWANG and its EXCLUSIVE marketing arm, MANILA Q, are registered and patented. And so, dishing out another technologically proven offering as well, let’s talk about… originally of Spanish term, Adobo, in strictest sense, is […]
Sinigang Na Pata
SINIGANG NA “PATA” (Front Hock In Tamarind Soup Base) 16th July 2014. typhoon Glenda is hovering its wrath in the entire metro. No power. No work. Dashing out is a no-no as torn tree branches, roofing iron sheets and all sort of debris dance and fly with the strong wind. All network sites are down. […]
Sinampalukan Na Kilawing Baboy (Boiled Pork Belly Bites Drizzled With Ultra Piquant Vinegar Blend)
SINAMPALUKAN NA KILAWING BABOY (Boiled Pork Belly Bites Drizzled With Ultra Piquant Vinegar Blend) The night was young and raining and windy. Got some leftover of the “Garlic-Thyme-Pepper Crusted Pork Belly” last posted. Perfect for finger food (“pulutan”) to pair with my 2 cans of pale pilsen. What else is there to wish for? Concocted […]
Garlic-Thyme-Pepper Crusted Pork.
GARLIC-THYME-PEPPER CRUSTED PORK (Herbed & Spiced Oven “Broasted” Pork Belly) First, why use the term “BROASTED”? It’s the combination (portmanteau) of the words: BRoil and tOASTED. The system of cooking is broiling – direct heat applied on top with the use of the top heating rods and toasted for I utilized the ever reliable…oven toaster, […]
Pata Tim (Stewed Chinese Flavored Pig’s Front Hock Processed The Western Way)
PATA TIM (CHINESE-FLAVORED STEWED PIG’S FRONT HOCK PROCESSED THE WESTERN WAY) Of Chinese origin, PATA TIM has been modified into various presentation, ingredients’ mix and cooking style. I grew up in a family where one of its variations… “Paksiw Na Pata” (Filipinos’ vinegar based stewed hock) was served once a month. Succeeding recipe will […]
Create your own SISIG. Enjoy it 6 ways: as is, with rice, make into Roll, Crepe, Empanada or wrap in lettuce.
“SISIG” “Sisig” (see’ seeg) is an original Filipino recipe started by folks from the country’s northern part, Pampanga. Often served as appetizer, on as is plain meat in sizzling plate, as food to go along with beer, wine or liquor. Modifications introduced by different regions rendered the delicacy the status creating it a main course […]
Piniritong Dinuguan (Fried Pork Mask Stewed in Hog’s Blood)
PINIRITONG DINUGUAN (FRIED PORK MASK STEWED IN HOG’S BLOOD) “Dinuguan” has been a signature Filipino dish since time immemorial. Different regions and localities vaunt their own version of this recipe which foreigners term as “chocolated pork”. In view, no matter what variation nor modification is applied in terms of ingredients or part of meat utilized, […]
Teng-Q (Grilled Pork Ears)
TENG-Q (TENGA BBQ “THE TAGALOG PROFILE”) (GRILLED PORK EARS) I grew up in a family ever loving “inihaw” (grilled) dishes mainly…BBQs. (Pardon the misnomer. In the Philippines, anything grilled is called BBQ. Which, in other countries particularly USA, BBQ would mean subjecting product to indirect heat and wood smoking) This fantasy resulted to setting up […]
BOILAR BONEY-BONEY CON GOOLASH
BOILAR BONEY-BONEY CON GOOLASH (Filipino: Pinakuluang Buto-Buto Tinambakan ng Gulay) (English: Boiled Bones Dumped with Veggies) Start of nationwide classes and everybody’s pockets are now almost empty. Tuition fees, miscellaneous needs, uniforms, gadgets & paraphernalia and allowances drained our once deep money pouch. Time to create “austere” but mega healthy dish that our “schoolers” will […]
LIEMP-CHON (Lechon Liempo)
The craving for Cebu Lechon (roasted pig from Cebu-a Visayas region in mid Philippines) either flown in direct or approximated in Manila, is slowly getting into a fad. An overly salty, garlic-ky & Filipino lemon grass abundant marinade gives the product a different twist. Via charcoal or open fire it is roasted for 3-5 hours. […]
Pork Shu-Mai (The Health-Centered Formulation).
PORK SHU-MAI (The Health-Centered Formulation) The process deviates from the usual, which incorporates cubes of fat (pork and/or beef), mainly to soften bite-effect of all-lean meat and also to render juiciness to overall profile of the end product. In lieu of said fat, grated healthy veggies are utilized to simulate “moist” outcome plus the careful […]
HOTOTAY SOUP (the more technological cooking approach).
HOTOTAY SOUP (The More Technological Cooking Approach) HOTOTAY Soup is typically of Chinese kitchen origin fully accepted by Pinoys to be part of their own. Modifications are introduced into it converting the “new version” as that of modifying-region’s native recipe. I grew up knowing and hearing my old folks talked about HOTOTAY as an “energy […]
Oven Toastered Pork Loin
OVEN TOASTERED PORK LOIN Being just 2 at home, each time Pangs (wife Marilyn) and I get up, after a short pm nap, in time to prepare for Sunday dinner, we normally raid the ref. As always, meat, veggies or fish, excess or left overs from plant’s trials/production will we find. This time found a […]
A lovely “usual daily grinding” day…and my breakfast.
With the morning sun, my coffee. High glucose content drives me to create my own: * A tablespoonful of instant Robusta granules (or any instant one you have) * 1 & 1/2 sachets of Splenda (I refrain from Aspartame & Acesulfame-K) Blend well first above 2 ingredients. This way, a bit of coffee’s burnt taste […]
YABU the royalty of “katsu”.
Staff handed and explained the white & black sesame seeds that we had to pulverize using the provided small ceramic mortar & wood pestle then pour in “that sauce” in my plate which I had to taste first separately-to know what it’s a mix of. Sniffed, tasted oohh it’s made of blah, blah, blah. The […]
After 14+ years I returned…sniffed, critically tasted every bit, subconsciously compared to others…and WHOA started to like Fridays.
More than 14 years back when I used to frequent Fridays at Glorietta 4 (in Makati City, Philippines) most nights a week as such was our meeting point with my daughter, Cha, then working with a multinational firm across the street. 2-3 bottles of my fave SMB Pale plus finger food (buffalo wings mostly) until […]
Fresh technologically innovated regional sausages ready for action.
When you’re a plain copycat you hit for the moon with no-brainer approaches in trying to duplicate (or at least approximate) a recipe or a concoction that had established loyal following. You wish to ride-on to the “popularity” of what you’re copying. Less expenses (this is with burning hope and fervent prayer that you hit […]
Rancid chicken, pork belly, pork chop or “bangus”…would you notice? You’re a foodie. You must.
Days of pounding questions again for applicants wanting to be cooks, assistant cooks & kitchen helpers. 96% had previous kitchen hot experiences. Can’t help but notice the absence of basic taste familiarities. And so, I am literally dragged by circumstances to look back August 2013 and copy-paste my post of that day. Of the so […]
Dandan Tei (my innovation of Tantanmen Noodle Soup), the harmony of Chinese, Japanese, American & Filipino ingredients technologically infused into a single unique taste…plainly called…”satisfying”.
This is the American ingredient. Aside from honey-cured pork loin ham & bacon we produced for some food outlets, we also, in smaller volume, process some plain tasting pork loin; which are sodium nitrite & salt cured for 3 days, boiled to tenderness, frozen, sliced and packed into 1/2 & 1 kilo portions designed for […]
Devoid of decorative flare, eat, now, with your palate not with your eyes. SINIGANG.
In my 37 years of experience mixing & blending food ingredients plus creating “innovative twist” unto recipes (mostly Filipino, American & Chinese) and their allied items (marinades, sauces, gravies, dips, bastes etc.), I have satisfied & helped true-food-enthusiasts (including some chefs, cooks & food manufacturers) with products & recipes they enjoy-serve-make profit from then-on until […]
(Family Time) Hmmm…little action, sun’s warmth, cool-fresh air & revitalizing view.
I chanced upon this file of shots with family. In particular, those taken March 15, 2009 from a public viewing deck at Tagaytay City. (south of Manila, province of Cavite, Region IV, Luzon, Philippines) One of the most popular & widely visited tourist destinations for its cool breeze (2,080 ft. above sea level), colorful flowers, […]
Roast porkloin topped with hickory smoked pork belly bacon.
My family loves and continuously craves for bacon. To satisfy them and to come up with a simple “Noche Buena” meal, I thought of utilizing our company’s processed frozen honey-cured & hickory smoked pork belly bacon strips. At the dot of 12:00 midnight December 24, 2013, the whole family gathered by the table to welcome […]
Cold ones post hectic tiring day. Highly recommended “Inasal”. Not your usual…it’s the BEST.
“INASAL” means grilled or to grill in whatever medium: charcoal, gas fired, wood fired etc. Usually marinated in different blend-concoctions originated and/or modified based on country’s regions. The most popular are: the “Inasal” type from Negros, the “Sugba” type of Cebu, & the “Inihaw” of Luzon regions. This “Inasal” created a big scene in the […]
Tagalog taste-profile Porkloin BBQ…tenderest-juiciest smokey grill-out sensation.
Pork BBQ (The “Tagalog” Profile) Millions of recipes had been posted about BBQ: be it pork, chicken, beef or lamb via charcoal, firewood or gas grilling medium. In the Philippines most popular are the ones formulated in the Visayas (the middle peninsula) particularly those from Iloilo, Bacolod and other Visayan regions which they aptly […]
Honey enhances flavor of this cured round-porkloin bacon.
Honey rounded-off the flavor of this round porkloin bacon. In the production of our frozen processed meat line, definite as the sun will rise, is our use of U.S.FDA-Approved food grade Sodium Nitrite (NaNO3) granules to “cure” the different types of meat we market. Our own brands of “meat cures” are blends of very fine […]
Shiitake Shu-mai (Japanese pork-based-mushroom-infused dimsum)
Even your 3-year old kid can make this type of recipe…dimsum & dumpling. It’s the easiest in the world as long as you don’t concoct thus “blind-foldedly” add anything …repeat anything, that goes into your mind. If you do-it’s tragedy. Go ahead with your usual ground pork. Just add the simplest ingredients: salt, sugar, MSG […]
Our way of wood smoking bar sausages for hours.
The Vigan Longaniza or “bar sausages” we produce utilize hog casings from either USA or Netherlands and undergo 2-3 hours of hickory wood smoking to elicit that sensational burnt aroma, firmer texture and taste rounded-ness.
