Food

Every Pinoy Pork Recipe You Need to Know

Do you want to make perfect sisig?
IMAGE Jason Quibilan
Comments

Pork Adobo sa Gata 

Ingredients:

  • 1 lb pork belly
  • 1 lb pork shoulder
  • 1 white onion, sliced
  • 2 heads garlic, minced
  • 2 bay leaves
  • 1 cup of coconut vinegar
  • 1 cup of water
  • 1 cup coconut milk
  • 4 red chilies, chopped
  • 1 tbsp of peanut oil
  • 1 tbsp of fish sauce
  • 1 tbsp of brown sugar

Directions 

Chop the pork into chunks. In a container, combine the pork, garlic, onions, bay leaves, water, and vinegar. Let stand in the fridge overnight. Next day, put the mix in a pot, bring to a boil and simmer for 45 minutes. Drain the meat and set the liquid aside. In a pot, heat oil and sear the meat. Add about 2 cups of the liquid and add all the other ingredients. Season to taste.

 

Pork Sisig 

Ingredients

  • 2 lbs pork jowls, cheeks nose, ears, et cetera
  • 4 shallots, chopped
  • 1 cup of cane vinegar
  • Salt and pepper
  • Water
  • 1 bay leaf
  • 1 red onion, chopped
  • 1 tbsp of ginger, chopped
  • 1 tsp of brown sugar
  • 6 chili peppers, chopped
  • 1 handful spring onions, chopped

 

ADVERTISEMENT - CONTINUE READING BELOW

Directions 

In a pot, combine the pork, bay leaf, salt, and pepper. Add half of the vinegar and enough water to cover everything. Bring to a boil and simmer for about 1 hour and 15 minutes. Skim the fat off the surface. Drain well. Grill the different parts of the pork head until cooked and charred. Chop finely.

CONTINUE READING BELOW
Recommended Videos

In a pan, heat up some oil and add garlic, ginger, and onions. Cook until transparent. Add chopped meat. Caramelize. Finish off with chilies, vinegar, and sugar. Cook until liquid is absorbed. Garnish with spring onions.

 

Chicharon Pork Liempo 

Ingredients

  • 1 kg pork liempo
  • 1 bay leaf
  • 1 onion, quartered
  • 6 garlic cloves, chopped
  • Water
  • 1/2 cup of vinegar

 

Directions

Combine all the ingredients in a pot and bring to a boil and let simmer for about 2 hours. Skim off the fat. Drain well, pat dry, place in an open container in the fridge overnight. Deep-fry whole until crispy and golden brown in 350° Fahrenheit oil.

ADVERTISEMENT - CONTINUE READING BELOW

 

Binagoongan Baboy 

Ingredients

  • 2 lbs pork belly
  • 2 large plum tomatoes, seeded and chopped
  • 3 tbsp shrimp paste
  • 2 small red onions, chopped
  • 6 garlic cloves, chopped
  • 2 tbsp soy sauce
  • 3/4 cup cane vinegar
  • 1 tsp sugar
  • 1 long green chili pepper
  • Salt and pepper to taste
  • 1 cup of water

 

Directions

Combine the pork, vinegar, water, soy, and half the garlic and onions in a pan. Bring to a boil and then simmer for about 45 minutes. Add water as needed. 

Reduce liquid to half. Sauté garlic, onions, sugar, and tomatoes until soft. Add the chopped boiled pork. Mix together and then add sauce. Stir in shrimp paste and chili, then simmer very gently covered for about 15 minutes.

This article originally appeared in the July 2014 issue of Esquire Philippines. Minor edits have been made by the Esquiremag.ph editors.

Comments
View More Articles About:
About The Author
Erwan Heussaff
View Other Articles From Erwan
Comments
Connect With Us