MENUDO

Ingredients for Making Menudo 2 cups pork loin, cubed 1 cup pork liver, diced 1/2 cup potatoes, diced 1/4 cup chickpeas (garbanzo beans) 1/2 cup green and red bell peppers, diced 2 tbsp lard 1/2 tsp garlic, minced 1/2 white onions, chopped 1/2 cup red tomatoes, chopped 1/2 cup tomato sauce salt, pepper and paprika to taste How to Make Menudo 1. Saute the minced garlic in lard until lightly brown. 2. Add in the chopped onions. 3. After about two minutes, add the chopped tomatoes and saute for about 3 minutes. 4. Add the pork cubes, seasonings and tomato sauce. 5. Cover tightly and simmer until the pork is half-cooked. 6. Add the diced potatoes and liver. Cook until the potatoes are done. 7. If the mixture is drying out, add water. 8. The chickpeas should have been cooked beforehand. If you're using canned chickpeas, there's no need to further cook them. Add the chickpeas and the bell peppers to the menudo stew a few minutes before serving. Other ingredients you can use: carrots, green or yellow peas, red chili peppers. Balance out the colors. The tomato sauce combined with the potatoes create an orange-red stew with bits of green.

FILIPINO STYLE STEAK (Bistek Tagalog)

You will need: 1 kilo Pork Chops or Liempo/Beef Tenderloin or Sirloin, thinly sliced 10 pieces calamnsi, juiced 1 1/2 cup soy sauce salt and pepper to taste 5 tbsp cooking oil 4 medium-sized potatoes, thinly sliced 4 medium-sized onions, cut into rings 1/2 cup water How to prepare: Placed the first four ingredient into a bowl. Mixed thoroughly until the meat is well-covered. Cover the bowl with cling wrap and marinate the meat for about 30 minutes to one hour. In a large pan, fry potatoes until light brown. Set aside. Add more oil to the same pan. Over low to medium heat, fry the meat. Turn over after about 5-7 minutes to cook both sides. Set aside on a serving plate. Remove marinade residue from the pan to avoid burning. Do not throw away the oil. On the same pan, fry the onions for about 15 seconds. Place the onions and the fried potatoes on top of the steak. Still on the same pan, pour in the leftover marinade. Add about half a cup of water. Simmer for about two minutes over low heat. Add salt and pepper to taste. If too salty, add more water. Pour the liquid mixture onto the steak. Serve with steamed rice.

PINAKBET

PINAKBET INGREDIENTS: 200 grams pork belly, sliced for frying 3 tablespoon cooking oil 1 onion, chopped 3 cloves garlic, minced 3 tomato, chopped 1 bittermelon, seeds removed and sliced 1 eggplant, cut into pieces (diagonally) 2 cups squash, diced or sliced 8 pieces okra, each sliced diagonally into 2 3 tablespoons shrimp paste 1/4 teaspoon msg to taste 1 cup water PROCEDURES: 1. In a pan, heat the cooking oil, saute garlic and onion until browned. 2. Add pork cook until browned. 3. Add tomatoes, shrimp paste and msg or vetsin then mix together. 4. Add squash, eggplant, bittermelon, okra and chili finger then mix together. 5. Add msg, and water (mix well) then cover and simmer for 10-15 minutes until vegetables cooked.(medium fire) 6. Ready to serve with rice. DINUGUAN

DINUGUAN INGREDIENTS: 500 grams pork belly, cut into cubes 1 cup vinegar 3 pcs long green pepper 1 medium sized onion, chopped finely 4 cloves garlic, minced 1 tablespoon cooking oil

1 cup water 2 cups pork blood 1 teaspoon salt (just add to your taste preference) 1/4 teaspoon msg 1/4 teaspoon black ground pepper 3 pieces bay leaf COOKING PROCEDURES: 1. Saut the garlic and onion in a cooking pot. 2. Add the pork belly, salt, msg, black ground pepper and stir fry for about 10 minutes under medium heat. 3. Followed by a cup of water. 4. Simmer for 10 minutes or until the water is almost gone to tenderize the meat. 5. Add the pork blood, vinegar, chili finger and mix well. Let this simmer for 10-15 minutes or until sauce is dry. 6. Serve hot. Enjoy your meal!

BICOL EXPRESS

Ingredients 800g pork belly, diced (small) 1/2 cup dried shrimps or 3 tbsp bagoong alamang (shrimp paste) 6-10 finger chillies, julienned 6 cloves garlic, minced 1 red onion, chopped 3 cups coconut milk salt freshly ground black pepper Cooking Procedures: 1. In a pan saut garlic and onions. 2. Add the pork belly stir fry for a couple of minutes. 3. Add the 2 cups of coconut milk and dried shrimps then bring to a boil and simmer in medium heat for 20 minutes or until the coconut milk had reduced to a thick oily gravy. 4. Add the chillies and add the second can of coconut milk and continue to simmer for 10 minutes. 5. Add salt and pepper to taste.