Cooking with Peachy

Posts Tagged ‘pork recipe’

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Difficulty:

Preparation time: 60′

Servings: 8-10

Calories per serving: 160 kcal

Ingredients:

• Mama Sita’s Savory Sauce (Adobo) Mix – 1 pouch
• Pork meat cut into 1 ½’’ cubes – 500 g (1.10 lb.)
• Chicken meat cut into 1 ½’’ cubes – 500 g (1.10 lb.)
• Garlic – 2 heads
• Cold water – 1 cup
• Cooking oil for frying – 2 tbsp.

Directions:

1. Dissolve content of Mama Sita’s pouch in water
2. Pour mixture over meat and marinate for 15 minutes.
3. Remove pork from the marinade and pan fry in hot oil until edges turn golden brown.
4. Once pork is almost done, create space in the pan and add the garlic.
5. Mix for one minute and then add the chicken.
6. Once chicken edges are golden pour in marinade and bring to a boil.
7. Lower the heat and simmer until meat is tender and sauce has thickened. Add water if needed.

Tip: you can set aside some garlic cloves, crush them and fry until golden and crunchy as topping.

GOOD FOR 4-6 PERSONS.

INGREDIENTS:

• PORK MEAT – 800 gr.
• SLICED POTATOES – 2 PCs.
• SLICED CARROTS – 2 PCs.
• SLICED CABBAGE – 250 gr.
• GROUNDED MIXED PEPPER SEEDS – ¼ tsp.
• SLICED ONION – ½ PC.
• OLIVE OIL – 2 tbsp.
• BROTH CUBE – 1 PC. VEGETABLE FLAVOR
• SALT – 2 tsp. (Add more if necessary)

PROCEDURE:

In a large pot, heat the olive oil, saute the sliced onions, the pork, the broth cube, the grounded mixed pepper seeds, the water and bring to boil until meat is tender. (Add water and a few more salt if necessary.)

Once the meat is tender, add the sliced potatoes, sliced carrots and cook for 10 minutes then add the sliced cabbage, and simmer for 5 minutes more.

Note: skim off the foam from the boiling water during the first procedure.

GOOD FOR 4 PERSONS.

FIRST SET OF INGREDIENTS:

• MINCED PORK – 300 gr.
• CRUSHED PINEAPPLE – 2 tbsp.
• DRIED RAISIN – 2 tbsp.
• MINCED CARROTS – 50 gr.
• FINELY CHOPPED RED BELL PEPPER – ¼ slice
• FINELY CHOPPED GREEN BELL PEPPER – ¼ slice
• CORN STARCH – 1 tbsp.
• EGG – 1 PC.
• SALT – 1/2 tsp.
• A PINCH OF GROUNDED BLACK PEPPER
• A PINCH OF GARLIC POWDER – (OPTIONAL)

SECOND SET OF INGREDIENTS:

• HAM – 150 gr.
• SALAME / SAUSAGE – 50 gr.
• SLICED BOILED EGG – 1 PC.
• CHEESE – 2 SLICES
• ALUMINUM FOIL FOR WRAPPING.

PROCEDURE:

In a medium size mixing bowl, mix well the first set of ingredients, meanwhile, fill your steamer with water and bring to boil.

In the aluminum foil, arrange the ham, spoon in the mixture and spread well, add the slices of cheese, the salami or sliced sausage, the egg and fold the right part to reach the middle as well as the left part. Once formed a tube of meat, roll the aluminum foil and seal both extremity.

Cook for 1 ½ hour since or lesser, depending on the thickness.

Once the embutido is cooked, leave it cool down and slice, this operation will avoid to break the round shape of the slices. Warm back the slices in the microwave for 1 minute and serve with ketchup or sweet chili sauce.

Note: This version of mine is really thick so it took more than an hour of cooking. If you want , it’s possible to add the following ingredients: pickle relish, sliced celery and green peas. Lastly, if you don’t have a steamer, you can use rice cooker or even large pot, in this case, place a stand where you can lay your meat roll and cover with lid.

GOOD FOR 6 PERSONS.

INGREDIENTS:

• PORK SPARERIBS – 1.5 kg.
• RADISH – 300gr.
• KANGKONG – 200gr. (Other name: Water Spinach)
• TARO – 4PCs.
• BAGUIO BEANS – 150gr. (or String Beans)
• BROTH CUBE -1PC. (Vegetable Flavour)
• ONION – 1PC. (Quartered)
• PATIS – 2tbsp. (Thai fish Sauce)
• A PINCH OF GROUNDED BLACK PEPPER
• SALT – 3tbsp.
• MAMA SITA’S SINIGANG MIX
• FRESH TOMATOES – 200gr. 
• WATER FROM RICE WASHING

PROCEDURE:

Bring to boil the rice water, then add the onions, the tomatoes, the pork, a pinch of grounded black pepper, the salt and cook until meat is tender.

Lower the heat then add the MAMA SITA’s SINIGANG MIX, the radish, the taro and simmer for 10 minutes or until the vegetables are cooked.

Add the baguio beans and cook for 5min then add the kangkong stems and cook for additional 2min. Remove from the heat an add the kangkong leaves, cover the pot and let steam the kangkong leaves for final 5min.

GOOD FOR 4 PERSONS.

INGREDIENTS:

• PORK FILLET – 500 gr. (sliced into 2×1 inches)
• OYSTER SAUCE - 4 tablespoons (add some if needed)
• TOMATO KETCHUP – 4 tablespoons
• SLICED GARLIC – 4 cloves
• ORANGE JUICE – 1 PC.
• JUICE OF A LEMON – 1 PC.
• WHITE SUGAR / BROWN SUGAR - 3 teaspoons
• BLACK PEPPER POWDER – 1/2 teaspoon

PROCEDURE:

Prepare the marinade in a medium size mixing bowl. Add all the ingredients, the sliced garlic, black pepper powder, orange juice, tomato ketchup, lemon juice, sugar and oyster sauce then stir well.

Once the marinated is ready, place the pork and marinate for at least 1 hour or for a more flavor, marinate the pork overnight in the refrigerator.

After the pork is marinated, place the meat on a barbecue stick and grill. Flip or turn often and brush with the marinated sauce.  You can also cook pork in the oven or in a grilling pan.