Kikiam

Ingredients:
1 kg ground pork
2 cups red onions, chopped (used shallots)
1/3 cup minced garlic
1 cup minced carrots
1/2 cup cornstarch
2 tsp iodized salt
2 tbsp sugar
1-2 tsp five-spice powder
dry beancurd sheets
oil, for frying

Procedure:

1. Mix together all ingredients except the beancurd sheets. Make sure to mix it very well to evenly distribute seasonings.
2. Divide meat mixture into 12 portions. Layer down a piece of beancurd sheet. Add in meat mixture and roll like a spring roll. Repeat with the rest.
3. Steam kikiam for 15 minutes. Cool and keep.
4. To serve, heat an inch-deep of oil in a pan. Deep fry kikiam in medium heat for 2-3 minutes on each side. Drain on paper towels. Slice before serving.

Pork Tocino

Ingredients:
1 lb. thinly sliced pork shoulder or butt (a little bit of fat will make it taste better)
1 cup pineapple juice
1/4 cup soy sauce, less if you prefer
1/2 cup 7-up or sprite
3/4 cup packed brown sugar
sea salt and pepper, to taste
3 cloves garlic, finely chopped
red food coloring, optional.

Procedure:

1. In a container with tight fitting lid, combine pineapple juice, soy sauce, 7-up, sugar, and garlic. Season with salt and pepper according to taste. Add food coloring, if desired.
2. Stir to mix well and dissolve sugar.
3. Add slices of pork and marinate in the refrigerator for 12 hours.
4. When ready to cook, heat pan over medium heat. Add about 1/2 cup water then add the pork sliced with some of the marinade and simmer until pork is tender.
5. When pork is tender and almost all of the liquid has evaporated, add about 1 Tbsp of oil and cook until it caramelizes nicely.

Pork Embutido

INGREDIENTS:
3 pounds Ground Pork
1 pack 5 oz Chorizo de Bilbao
1 cup Pickle Relish
2 pieces Eggs, beaten
2 cups Breadcrumbs
3 medium Onion, chopped
2 tablespoons Salt
2 teaspoon Pepper
1 cup Raisins
Cooking Oil for frying

PREPARATION TIME : 20 minutes

COOKING TIME : 35 minutes

Procedure:

1. Mix all the ingredients together, except the cooking oil.
2. Portion 1 cup of the mix per 8 x 8 aluminum foil, and form into a tube-like roll, twisting both ends tight.
3. Steam for 25 - 30 minutes.
4. Remove the foil wrap and set aside to cool down.
5. Fry whole to brown the outside, then slice and serve with Ketchup on the side.

Tips:

1. A hard-boiled egg in the center of the roll makes a nice plate presentation. Flatten the roll on Step 2, put the quartered egg and roll, making sure the egg is fully covered.
2. No chorizo de bilbao? Just omit it and substitute with hotdog, the chorizo won't be missed...
3. Add minced carrots in the mix, it's healthy and adds a little sweetness to the dish.

Dinuguan

INGREDIENTS:
1 k. of pork belly, cut into small cubes
250 g. of pork liver
4 c. of pig’s blood
3 chili peppers (siling haba)
1 head of garlic, crushed and minced
3 onions, halved and sliced thinly
1 thumb sized ginger
1 pouch of sinigang mix good for 1 liter of broth
1 bay leaf
salt OR knorr cubes
pepper (optional)
1 tbsp. of cooking oil

COOKING INSTRUCTIONS:

1. Refrigerate the pig’s blood until needed.
2. Heat a heavy casserole.
3. Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.
4. Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.
5. Add the onions, chili peppers, bay leaf and Sinigang mix and continue cooking until the onions are transparent.
6. Season with salt and pepper, if using.
7. Pour in just enough water to cover.
8. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
9. Add more water, a little at a time, if the liquid dries up before the pork is cooked.
10. Meanwhile, minced the liver.
11. Season with a little salt.
12. When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.
13. Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.
14. Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.
15. Add more salt/knorr cubes if necessary.

Serve hot with puto (sweet rice cakes) or steamed rice.

Warning: This recipe is high in uric acid and cholesterol.

Pork Siopao (Steamed Pork Buns)

Ingredients:
1/4 cup lukewarm water
1/2 tsp sugar
1 tsp dry yeast
1/2 cup warm milk
1/4 cup sugar
1/4 tsp salt
1 1/2 cups flour plus extra for kneading (2 1/2 cups total)
12 pcs 2 1-2 x 2 1-2 inch square wax paper
pork filling
1/2 tsp oil
1/2 Lb. ground pork
2 tbsp chopped onion
1/2 tsp minced garlic
1 tbsp soy sauce
1 tbsp sugar
1/2 tbsp oyster sauce
1/8 cup water
1/2 tsp cornstarch dissolve in 1 tbsp water

Cooking Process:

DOUGH:

1. In a large bowl, dissolve 1/2 tsp sugar and yeast in lukewarm water. Allow mixture to sit 10 minutes, or until bubbly, without stirring.
2. Combine warm milk with 1/4 cup sugar, stir to dissolve sugar. add to yeast mixture.
3. Combine flour with salt. Stir into liquid yeast mixture.
4. Stir until a firm dough is formed. Turned out on floured surface and knead until smooth, adding extra flour if necessary (about 10 minutes) Form into a ball.
5. Place in a greased bowl, turn dough over and cover with a towel. Allow to rise until double in volume
6. Punch down dough, knead for 2 minutes and allow to rest for another 2 minutes. Cut into 6 or 12 equal pieces.

PORK FILLINGS:

1. Add oil to saucepan, brown the ground pork.
2. Add all ingredients, except cornstarch. cook for 5 - 7 minutes, stirring often.
3. Mix cornstarch and water and pour into pan. Cook, stirring until mixture is thick and almost dry. Set aside.
4. filling the dough
5. Roll each piece into a ball, then using a rolling pin, roll and flatten into circle. Place 1 tablespoon filling in center.
6. Pull dough over filling and close top by pleating, pinching and twisting edges together.
7. Place each filled siopao on wax paper. Allow to rise for 45 minutes.
8. Arrange siopao in a steamer and steam for 15 minutes. Remove cover carefully so water will not drop on top of buns.

Pineapple Glazed Ham Filipino Style

Ingredients:
3 1/2 kgs bone in fully cooked ham
1/2 cup brown sugar
1/2 cup maple syrup
1/4 cup pineapple juice

How to prepare:

1. Preheat the oven to 300°F.
2. Combine and mix well the brown sugar, maple syrup and pineapple juice.
3. Brush the ham with half of the glaze, the remaining just put aside.
4. Place the ham on a roasting pan and cover tightly with tin foil and bake for 1 1/2 hours.
5. Remove the ham from the oven then brush with the remaining glaze.
6. Return the ham to the oven and bake uncovered u for another 30 minutes.