Pork Recipes

Pork Adobo

The Bulalo is said to have originated from Batangas. To this day, the province takes pride in this famous Pinoy beef recipe.

When we think of Filipino food, Adobo ang top of mind! You can find the recipe in any culinary cookbook (even the foreign ones!) making it known around the world as our very own National Dish. Its recipe is inspired by the Spanish dish “adobado”—a stew of meat, vinegar, and aromatics—but made more simple and mouth-watering by Filipino natives. This salty-sweet ulam achieves its bold and scrumptious flavor by brining the meat in a soy sauce and vinegar mixture—best paired with hot white rice!

adobo

    Ingredients:

  • 2 tablespoons vegetable oil
  • 2 pounds pork shoulder (cut into chunks)
  • ¼ cup cane vinegar or white vinegar
  • ⅓ cup low sodium soy sauce
  • 6 cloves garlic (chopped)
  • 1 bay leaf
  • 2 teaspoons black peppercorns
  • 2 teaspoons sugar
  • 2 cups water
  • Black Pepper

Traditional way of cooking

Procedure

  1. In a medium dutch oven or pot over medium high heat, add the oil and sear the pork until browned on all sides.
  2. Add the vinegar, soy sauce, garlic, bay leaf, peppercorns (tied in cheese cloth if desired), sugar, and water, and bring to a boil.
  3. Reduce the heat to medium low, cover, and simmer for 1 hour.
  4. Remove the cover and continue simmering for another 30 minutes to reduce the sauce. Serve over rice!

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Patatim

Pata tim is a type of pork dish which is slow-cooked until it gets very tender in a thick sauce using soy sauce, and sugar, along with a variety of other ingredients such as cooking wine, star anise, bay leaves.

The Pata Tim (or Patatim) is a delicious and special type of pork stew which you can serve during special occasions or large gatherings. It gives off a savory flavor, and has undertones of being sweet, so it is sure to pique the interest of anyone who takes a bite of this irresistible pata.

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patatim

    Ingredients:

  • 1 kg pork hock/ leg, cut 2-inch apart
  • 1 bunch bok choy
  • 6 pcs Shiitake mushroom, cut into strips
  • 3 pcs star anise
  • 2 tbsp vinegar
  • ½ cup soy sauce
  • ½ cup sugar
  • ¼ cup cooking wine, optional
  • 1 tbsp cornstarch, optional
  • 4 cups water, or as needed
  • 3 tbsp cooking oil

Traditional way of cooking

Procedure

  1. In a cooking pot, pour-in and heat cooking oil over high heat.
  2. Add-in the pork leg. Sear on all sides or until reddish. Set aside.
  3. In a large cooking pot, pour-in vinegar, soy sauce, cooking wine, sugar, star anise and water. Bring to a boil.
  4. Add-in the pork leg. Boil for 5 minutes and then cover and simmer for 2 hours or until pork is very tender but still intact. Add-in the Shitake mushrooms 20 minutes before finishing.
  5. Add-in the bok choy. Cook for 2 to 3 minutes.
  6. Transfer to a serving plate or serving tray. Serve and enjoy!

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Bicol Express

This traditional Filipino food is famous for its fusion of flavors of spicy, sweet, savoury and tart.

Bicol Express is a spicy Filipino stew that contains bite-sized pork pieces with chilies, coconut milk, shrimp paste, tomatoes, onions, and garlic. This spicy yet creamy pork stew gets its name from the train in the Bicol region of Philippines that is known for its spicy food. Bicol Express is usually served as a main dish for lunch or dinner along with steamed rice.

bicol express

    Ingredients:

  • 1 lb. pork shoulder sliced into cubes
  • 3 pieces long green pepper siling pansigang, sliced into thin pieces
  • 8 pieces bird’s eye chili siling labuyo or Thai chili, sliced into small pieces
  • 1 piece onion sliced
  • 4 cloves garlic crushed
  • 1 tablespoon shrimp paste bagoong alamang
  • 3 tablespoons cooking oil
  • ¼ teaspoon ground black pepper
  • 2 ¼ cups water
  • Salt to taste optional

Traditional way of cooking

Procedure

  1. Heat oil in a cooking pot.
  2. Sauté garlic and onion until the onions get soft.
  3. Add the ground black pepper and pork. Sauté until the color turns light brown.
  4. Prepare the gata by combining ¾ cup lukewarm water and Knorr Ginataang Gulay mix. Stir until the powder dissolves completely. Set aside.
  5. Add the long green pepper, chili pepper, and shrimp paste into the cooking pot. Stir.
  6. Pour the gata mixture into the pot. Let boil. Cover and cook in medium heat until the liquid reduces to half. Make sure to stir once in a while.
  7. Add salt to taste. Transfer to a serving bowl.

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