LIEMP-CHON (Lechon Liempo)

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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.
Consumers dip bite size delicacies into plain or garlic-laden vinegar.
The craze is my inspiration but I added a kick to it.
Made it simple, oven roasted and tastiest.
INGREDIENTS & COOKING NEEDS:
2 kilos of fully cleaned skin-on, rectangular pork belly (“liempo”)
1 piece large garlic bulb, de-skinned, pounded
1 large white or red onion, quartered
3 pieces cut into 2 inches “tanglad” (Filipino lemongrass)
25 grams fine salt
5 grams ground black pepper
10ml. soy sauce
15 ml. EVOO
thick thread for tying
meat thermometer
PROCEDURES:
1.    Score and slit lean, skin & fat parts of the belly.
2.    Pour in all ingredients unto blender and blend/mix until paste.
3.    Rub inside slits and all parts of meat plus the inside
to effect full flavor absorption.
4.    With left over marinade, lay flat belly (lean part side down)
and marinate for 2 hours inside ref. (DO NOT FREEZE)
5.    Tumble and turn every 30 minutes.
6.    Pouring all marinade left over inside the meat, roll and tie as in picture.
7.    Pour tap water 1/2 of pan.
This will serve as moisturizer to heated meat and as dripping medium.
8.    Pre-heat oven to 350 deg.F then, on top of pan (in a wire rack)
sear belly for 30 minutes.
9.    Lower temp to 250 deg.F and cook further for 1 more hour & 30 minutes
(or longer as you wish-adding water to pan as need be)
until internal temp reaches 140 deg. F for medium rare,
150 deg. F for medium,
155 deg. F for medium well
& 160-165 deg. F for well done.
But fate has not been kind in this instance of  my cooking endevour…
the string got burned and loosen off midway.
Thereby…I got crackling skin (like Chicharon), crispy reddish-brown rind
resembling that of a real charcoal-cooked Lechon
AND a very tasty, juicy and ultra tender inside.
10. Serve.
Best with “suka’t bawang” (garlic-vinegar dip)

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Pork Shu-Mai (The Health-Centered Formulation).

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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 addition of just right & proper ingredients
technologically resulting to rounded-tasteful dim sum.
Behold the shu-mai packed with health-centered ingredients.
Ingredients:
(1 kilo outcome making 50 pieces of 20 grams per piece)500 grams ground all lean pork (zero fat-from ham part)
50 grams grated carrots
50 grams grated turnip (“singkamas”)
50 grams grated “sayote”
3 grams fine salt
10 grams cane sugar
2 grams ground black pepper
45 grams Shiitake or button mushroom, soaked in mushroom water for an hour,
drained and cut to small pieces
30 grams tapioca starch
15 ml. low-sodium soy sauce
15 ml. oyster sauce
230 ml. water (for soaking mushroom)
50 pieces shu-mai wrapper
Note on wrapper:
Major supermarkets sell shu-mai or siomai wrappers
which are thinner than those for dumpling.
Round ones are better. Squares can be cut on edges to make them circular.
Chili Garlic Dipping Sauce:
100 grams crushed-chopped fresh garlic
100 grams crushed chopped “labuyo” (bird’s eye chili pepper)
20 ml. EVOO (Extra Virgin Olive Oil)
low-sodium soy sauce
calamansi or lemon
black beans – optional
Cooking Media:
Steamer
Water
Brush
EVOO
Suitable small pan
Tongs
Procedures:
1.    Combine ground pork, carrots, turnip, “sayote”, mushroom and water.
This is the “meat blend”. Tumble and mix well by hand. Set aside.
2.    Combine low-sodium soy sauce, oyster sauce, salt, sugar and black pepper in a bowl
and whisk thoroughly to dissolve solid ingredients until smooth.
3.    Scatter mixture in all parts of “meat blend”
for uniform flavor dissemination when tumbled and tossed by hands.
Tumble thoroughly.
4.    Place a wrapper at palm of one hand, scoop 20 or so grams and wrap to your desired form.
5.    When done refrigerate formed shu-mai for an hour to attain firmness.
6.    Heat EVOO, fry garlic until brown, add in “labuyo”
and continue frying for 3 minutes to attain a “toasted” profile.
Pour in soy sauce. Bring to boil then set aside.
7.    IF STEAMING: Boil enough tap water in a steamer.
Line refrigerated shu-mai in steamer’s slotted top container.
Steam for 6 minutes. Remove by using rubber spatula.
Note on steaming process:
Should you wish, you may use brush to apply little oil
unto slotted container for easier removal.
8.    IF DEEP FRYING: Heat EVOO in pan and deep fry a batch of shu-mai (4-6 pieces)
for 3-4 minutes depending on desired done-ness.
Use tongs to turn dim sum.
9.    In a dipping container mix soy sauce with desired amount of fried chili-garlic,
squeeze in 1 or 2 pieces calamansi. Mix.
10.Savour the luxury of home-made shu-mai.

Complete your technological cooking adventure
by using “chopsticks” in partaking each and every piece of shu-mai.
Doing so adds excitement to your meal.

HOTOTAY SOUP (the more technological cooking approach).

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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 boosting meal”.
Being full of healthy ingredients, it was (or still is) served to women who had newly given birth,
or to people who just came from sick-bed and wished to recuperate faster
or to any one wishing to partake healthy meal.
I believe (IMHO) it was the inspiration behind the concoction of “Iloilo’s Batchoy”,
the “Lomi” of Batangas and the now very popular…
”TANTANMEN Noodle”.
Allow me to deal on these at the end.
The recipe herein detailed spells the different stages of its prep
creating a dish full of extracted flavor and taste rounded-ness
without the “bara-bara” dousing of millions of ingredients.
(wanton and blindfolded addition of un-needed materials)
I did not add fresh egg at the last-for I have a different idea how to offer it.
Other raw mats like: mushrooms, garlic, green onion leaves, oyster sauce etc.
are optional and dependent unto your call.
Let’s start this real health-focused complete dish.
Good for 2 servings.
INGREDIENTS:
Pork:
¼ kilo all-lean. Boil to tenderness in 500 ml. tap water added with
2 grams fine salt &
2 grams ground black pepper
Once done, remove from broth cut to cubes.
Broth will be used as the main soup later.
Chicken:
1 small breast, de-boned and cubed.
Shrimp:
6 pieces,  head & tail cut, de-shelled, de-veined.
Pork Liver:
100 grams, sliced.

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Egg:
1 piece, scrambled, fried, sliced thinly.
Veggies:
100 grams sliced cabbage
50 grams cubed “sayote”
50 grams sliced carrots
1 medium white onion sliced roundedly
2 bunches cleaned “baby bok choy” or Chinese Pechay, end joint-stalk cut

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Other Ingredients:
10 ml. “patis” (fish sauce)
15 ml. EVOO (Extra Virgin Olive Oil)
2 grams fine salt
2 grams ground black pepper
3 ml. sesame oil
PROCEDURES:
(for truer flavor rounded-ness, please follow the sequence closely)
1. In suitable pan, fry chicken cubes in heated EVOO. Toss & tumble until brown-about 5-8 minutes or to desired done-ness. (this process fries & cooks the chicken to palatability).
2. Add in boiled lean pork, carrots, “sayote”, sprinkle salt & pepper on top. Continue tossing for 5 minutes. (this cooks the otherwise tough carrots & “sayote” while disseminating to the whole batch the flavor of seasoned-boiled taste of pork while, also, all tossed ingredients absorb salt & pepper)
3. Add in white onion, shrimp and liver. Tumble for 2 minutes. (almost last stage of sautéing as onion, shrimp & liver are softer & cook easily)
4. Add ½ of “patis”. Continue mixing well. (salt renders saltiness in full while “patis” shares off little saltiness & full seafood-or fish- flavor).
5. Set aside.

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6. Summon the pork broth and bring to boil.
7. Once boiling, pour in cabbage and “baby bok choy”.
8. Add in remaining ½ of “patis” and cook veggies in boiling broth for 15 seconds. (over boiling green veggies will render “un-palatable sight” to dishes.
9. Pour unto desired serving bowl, arrange veggies and meat to be “desirably sumptuous to the eyes”.
10. Scatter sliced scrambled egg…pour in sesame oil.
11. Enjoy the bliss of healthy offering.
NOTES:
1. I did not add mushroom pieces. It’s your choice.
Should you wish, you can add such together with the batch of onion, shrimp etc.
2. I did not add garlic and green onion leaves as doing so
will make the HOTOTAY tastes like “MAMI”. But again, your choice.
3. Oyster sauce (IMHO) will render the dish a “stew” like profile and NOT  “soup”.
VARIATIONS POSSIBLE:
1. Add in boiled noodles, “chicharon crumbs”, fried garlic & sliced green onion leaves on top will make it…like…
LA PAZ BATCHOY.
2. Change pork into fried ground beef (with little of its oil), add noodles of your choice
and top with green onion leaves’ slices for…the now very famous…
TANTANMEN NOODLE SOUP.

Oven Toastered Pork Loin

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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 bit big slice of pork loin.
As I usually hate prepping the range or lighting up fire via gas oven,
I normally summon other ways of cooking my food…which,
often, I will land using the ever helpful:
SMALL OVEN TOASTER.
That’s it.  Let’s get this meat ready to meet our tummy.

INGREDIENTS:
Meat:
1/2 kilo pork loin thinly sliced about ¼ inch
Meat Rub:
2 grams ground black pepper
1 gram chili powder
1 gram paprika powder
3 grams garlic powder
2 grams nutmeg powder
2 grams coriander powder
2 grams fine salt
10 ml. EVOO (Extra Virgin Olive Oil)
Veggies:
1 piece small carrot, de-rinded, cut into strips
1 small “sayote”, de-rinded, stripped
1 small head of broccoli, de-stemed,  quartered
2 grams fine salt
1 gram ground black pepper
1 slice butter (any brand of about 2 x 2 x 3 inches)
DIRECTIONS:
1. Except for EVOO & ½ of salt, combine all ingredients for meat rub. Blend well.
2. Rub meat well with EVOO covering all sides.
3. Sprinkle to all sides the meat rub. Toss and tumble to coat all.
4. Set toaster temp to high. Turn on top and bottom heating rods until fiery red.
5. In suitable rack or toaster’s flat bed container,  “BROAST” meat
for 15-20 minutes each side. (this depends on your done-ness preference)
6. Out. Sprinkle with other ½ of salt. Set aside. Cover with foil.
7. After quick boiling water blanching (about 2 minutes),
make bed of different colorful veggies.
8. Season with the little slice of butter on top, sprinkle salt & pepper.
9. Add in your “TOASTERED PORK LOIN”
10. Share with your loved one(s). Enjoy.NOTE: And why did I add salt at last stage which was after cooking?
When you add salt to meat, any kind, before cooking, it absorbs outside moisture
including thereat inside juices of your meat
which in fact toughens the resulting end product.
This is so if cooking medium is: grilling, broiling, roasting or frying.
But if you’re stewing, saucing or souping, then add your salt as you wish.
Believe you me.
Also, in view of the cooking medium used,
I coined the word BROAST which is
a portmanteau of the words broil & roast.

A lovely “usual daily grinding” day…and my breakfast.

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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 will be lessen.
(un-achievable if you’ll mix coffee & milk first)
Then, add in:
* 1 & 1/2 teaspoons of kids’ instant full cream milk powder
* 1/2 teaspoon of Milo instant choco powder
Blend well.
Mixing ingredients first into a uni-mass
will yield the best results for variety of food products.
Pour in your boiling water.
Stir. Sniff the rich aroma of Robusta.
Taste the difference of your own blend.
My carbo.
Raisin bread from The French Baker,
an approximation of the famous-widely patronized-original version
of Baguio Country Club.
Ooppss…I just remebered. Way back 1995, as guest, after a round of golf
at this club’s par 61
(hey, this ain’t easy course-tight fairways and rolling hills all the way)
I wanted to bring home to Manila loaves of their famous raisin bread.
Lined up and waited for my turn to buy.
Approaching the desk, this voice shuttered me down
…”sir what’s your membership card number” asked the saleslady.
“What? Why? Is this for members only?”
“Yes sir”.
OMG, my face turned pale.
“Kahiya to death” (shy to death)
Anyway, no hurt feelings. My bad.
And so each time fam is in Baguio-I ask a member to buy for me.
I still like and love that of Baguio’s version.
It’s not packed with lots of raisins but the cinnamon-like (or allspice) taste is dominant.
Raisin variety may have been best.
An ingredient or two could be absent in the French baker’s style.
Although other bakery products of French’s are our usual take home.
I will rate Baguio’s as #10 and French’s #9.
Should you happen to be here, then below are their location details:
BAGUIO COUNTRY CLUB
THE FRENCH BAKERNow, my side…
or my main…I miss this which we used to produce every Christmas season only.
Honey-Cured Hickory Smoked Porkloin Ham

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Just 3 slices and off to work table.
I may be issuing recipe for this type of ham soon.
Let me go through my formulation which includes spice-blends & Oleoresins
(oils of different spices, herbs, condiments and USFDA approved food chemicals)
that I have to convert into grammage-powder so it could be produced on per kilo basis.