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Pork Tocino (Sweet Cured Pork)

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Pork Tocino (Sweet Cured Pork)

This is Pork Tocino (Sweet Cured Pork). Tocino is a sweetened, cured pork that is pan fried. It is typically served at breakfast in the Philippines along with fried rice and eggs. This is one of the most well known breakfast dishes in the Philippines. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 2 pounds of pork, thinly sliced
  • 3⁄4 cup of brown sugar
  • 1⁄4 cup of lemon-lime soda
  • 1⁄4 cup of pineapple juice
  • 1⁄4 cup of soy sauce
  • 1⁄2 tablespoon of garlic powder
  • cooking oil for cooking
  • 2 cups of water for cooking
  • red food coloring

Instructions

  1. Combine the sugar, soy sauce, garlic powder, lemon-line soda and a few drops of red food coloring in a container with a lid.
  2. Mix until the sugar has dissolved.
  3. Place the sliced pork in the mixture then toss until the pork is fully coated with mixture.
  4. Cover the container with the lid then place it in the refridgerator for 1 to 3 days to allow the meat to cure.
  5. To cook the tocino begin by heating medium size pan over medium-high heat.
  6. Add a little water in the pan then add the cured pork.
  7. Allow this to simmer uncovered until all of the water is gone.
  8. When all of the water is gone add a bit of cooking oil.
  9. Fry the pork until a light brown crust appears around the edges of the meat then remove it from the heat.
  10. Serve with garlic fried rice and fried egg.

Kalderetang Kambing

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Kalderetang Kambing

This is Kalderetang Kambing. Kalderetang Kambing is goat meat stewed in tomato sauce with liver spread. This is is another dish that is always present during fiestas. Preparation of the goat meat is different from any other meat since you have to make sure you eliminate the smell of the goat meat. We have added several tips on how to do that. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 1 pound of goat meat, cubed
  • 1 piece of medium-sized potato, quartered
  • 1 large carrot, sliced
  • 2 cloves of garlic, minced
  • 1 piece of medium-sized onion, minced
  • 3⁄4 cup red bell pepper, sliced
  • 3⁄4 cup of green peas
  • 3 pieces of medium-sized tomatoes, diced
  • 1 cup tomato sauce
  • 6 tablespoons of liver spread
  • 3 tablespoons cooking oil
  • 1⁄2 teaspoon of crushed chili (optional)
  • Salt and pepper to taste
  • 2 cups of water

Instructions

  1. Clean and marinate the goat meat using one of the tips provided below.
  2. In a large pan or wok over medium-high heat, saute the garlic followed by the onions and tomatoes with a little bit of cooking oil.
  3. Continue to saute until the tomatoes begin to wilt.
  4. Add the goat meat to the pan then continue to saute until the meat is lightly browned.
  5. Add the tomato sauce, crushed chili and liver spread to the pan.
  6. Stir until all the ingredients are well blended and it begins to boil then let it simmer for about 3 minutes.
  7. Add the water to the pan then bring it to a boil.
  8. Simmer for an hour or until the goat meat is tender while occasionally stirring.
  9. Add the green peas, potatoes and carrots to the pan and simmer until vegetables are done but not overcooked.
  10. Add more water if necessary, 1/2 cup at a time.
  11. Add the red bell pepper to the pan.
  12. Simmer for another 3 minutes.
  13. Season with salt and pepper to taste.
  14. Remove the pan from the heat and transfer the dish to a serving bowl.
  15. Serve with steamed rice and enjoy

Chicken Fried Rice

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Chicken Fried Rice

This is Chicken Fried Rice. Perfect for when you have left overs. You can take some leftover chicken and rice then combine that with some vegetables and you got a meal. Or you can add this as a side dish to another meal. It works both ways really. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 6 cups of steamed rice, chillled for 24 hours
  • 2-3 pieces of precooked chicken, deboned and thinly sliced
  • 5 pieces of green beans, trimmed and cut into 1 inch lengths
  • 2 whole carrots, peeled and chopped
  • 1 large onion, peeled and chopped
  • 1⁄3 cup of peas, cooked
  • 1⁄2 cup of corn kernels, cooked
  • 1 medium sized red bell pepper, cored and diced
  • 1 piece of green onion, chopped
  • 2 cloves of garlic, peeled then minced
  • 2 tablespoons of butter or cooking oil
  • 1⁄3 cup of soy sauce
  • 2 eggs
  • freshly ground black pepper
  • salt to taste

Instructions

  1. With clean hands, knead the cold rice to separate the grains and remove any lumps then set it aside.
  2. Add the butter or cooking oil to a large pan or wok over medium heat.
  3. When the oil is hot, add the minced garlic to the pan then immediately begin to stir it.
  4. Then add the chicken to the pan and let it cook for 1 minute while continuing to stir.
  5. Mix in the onions and all the vegetables except for the green onions and continue cook for another minute or two.
  6. Now add all the rice to the pan then stir all the ingredients together until the ingredients are well blended.
  7. Slowly pour the soy sauce over the ingredients in a circular motion. Don’t pour it in one spot.
  8. Again, stir all the ingredients together to spread the soy sauce throughout the mixture.
  9. If you still see any lumps of rice, smash them down with your fork or spatula.
  10. Continue to stir the fried rice to avoid burning the rice that settles at the bottom of the pan.
  11. Now clear a space in the middle of the rice so the bottom of the pan is exposed.
  12. Drop the two eggs into the middle of the pan then scramble them as they begin to cook.
  13. Stir the eggs continuously as they cook.
  14. Once the egg is cooked, mix everything together once again.
  15. Now add the salt and black pepper to adjust the taste.
  16. When you have the flavor where you want it, sprinkle the green onions into the pan then stir it all together one last time.
  17. Remove the pan from the heat and transfer the chicken fried rice to a serving dish.
  18. Serve the fried rice alone or as a side dish.

Adobong Kangkong (Water Spinach Adobo)

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Adobong Kangkong (Water Spinach Adobo)

This is Adobong Kangkong (Water Spinach Adobo). Adobong Kangkong is a simple vegetable dish that is commonly found in many Filipino homes. Water Spinach grows well in the Philippines and as a result is widely available. There are several varieties of Kangkong. The most common variety in the Philippines is the wide-leaf kind. You will find these growing naturally in many areas as well as in farms. Another variety is the Chinese Spinach or Water Cabbage, which is locally known as Chinese Kangkong. The preparation of this primarily vegetable dish is similar to other adobos that you will find throughout the Philippines. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 2 bundles of water spinach, cut into 2 inch lengths
  • 4 cloves of garlic, peeled then minced
  • 1/4 pound of pork, cut into small pieces
  • 1 tablespoon of all-purpose flour
  • 2 tablespoons of soy sauce
  • 2 tablespoons of vinegar
  • freshly ground black pepper
  • pork broth

Instructions

  1. Start with a large wok or pan over medium-high heat.
  2. Add some cooking oil to the pan.
  3. Once the oil is hot, add the garlic to the pan.
  4. Stir fry the garlic for about one minute then add the pork to the pan.
  5. Continue to stir fry the garlic and pork until the pork is only partly cooked.
  6. Now add the flour to the pan and briefly stir to combine.
  7. Pour in enough broth into the pan to cover the pork.
  8. Add the soy sauce, vinegar to the pan.
  9. Next add freshly ground black pepper to taste.
  10. Bring this to a boil then add the kangkong (river spinach) to the pan.
  11. Continue to stir the kangkong while it cooks until is is slightly wilted.
  12. Remove the pan from the heat.
  13. Transfer everything to a serving dish then serve.

Longsilog (Sausage with Garlic Rice and Fried Egg)

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Longsilog (Sausage with Garlic Rice and Fried Egg)

This is Longsilog (Sausage with Garlic Rice and Fried Egg). Longsilog is a short term for longanisa (sausage), sinangag (fried rice) and pritong itlog (fried egg). This is a popular breakfast dish in the Philippines and is usually served with a side dish of fresh tomatoes or cucumber. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 2 cups of chilled white rice
  • 1-2 tablespoons minced garlic
  • 1⁄2 teaspoon of salt
  • 1 tablespoon cooking oil
  • 5 pieces of longanisa
  • 1 cup of water for cooking longanisa
  • 2-3 eggs, cooked sunny side up

Instructions

Longanisa:

  1. Heat a frying pan over medium heat.
  2. Add water and place the longanisa in the pan.
  3. Bring the water to a boil.
  4. Continue to boil until the water in the pan evaporates while rolling the longanisa occasionally.
  5. When the water is gone let the longanisa begin to fry in it’s own oil.
  6. Continue to fry the longanisa for about 5 minutes while constantly rolling the longanisa to cook them evenly.
  7. When the longanisa is slightly crisp on the outside, it’s done.

Garlic Fried Rice:

  1. Heat a clean frying pan over medium heat.
  2. Add the cooking oil followed by the garlic.
  3. Cook until garlic turns brown in color with a crispy texture.
  4. Add the rice to the pan then press it down into the oil and garlic.
  5. Stir and mix the rice constantly to avoid scorching.
  6. Cook the rice for about 5-7 minutes or until the rice is hot and well blended
  7. Add salt to taste then continue to cook for an additional 5 minutes.
  8. Transfer the garlic fried rice into a plate along with your cooked fried eggs and longanisa.
  9. Prepare some freshly sliced tomatoes as a side dish if you want.
  10. Enjoy!

Filipino Malunggay Juice

Malunggay Juice is a juice that brings excellent medical benefits. It is said that it can cure many sicknesses if you take a glass of Malunggay juice ever morning when you wake up. It helps to increase the body resistance and immune system.
The Ingredients needed for Filipino Malunggay Juice are:
  • 5 cups malunggay leaves
  • 2 pcs pandan leaves
  • 10 cups water
  • 15 pcs calamansi
  • sugar to taste
A Typical way to prepare the Malunggay juice (drink) is:
At first you boil the malunggay leaves and pandan in 10 cups water for approximately 10 minutes. Squeeze 15 calamansi and then add in and finally sweeten the juice with sugar or honey according to taste. Serve the juice cold .