Pork Sisig

Ingredients

1 lb. pig ears

1 lb pork belly

1 large onion, minced

3 tablespoons soy sauce

teaspoon ground black pepper

1 knob ginger, minced

3 tbsp chili flakes

teaspoon garlic powder

1 piece lemon (or 3 to 5 pieces calamansi)

cup butter (or margarine)

lb chicken liver

6 cups water

3 tablespoons mayonnaise

1 tsp salt
Instructions

1.

Pour the water in a pan and bring to a boil Add salt and pepper.

2.

Put-in the pigs ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).

3.

Remove the boiled ingredients from the pot then drain excess water

4.

Grill the boiled pig ears and pork belly until done

5.

Chop the pig ears and pork belly into fine pieces

6.

In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.

7.

Put-in the ginger and cook for 2 minutes

8.

Add the chicken liver. Crush the chicken liver while cooking it in the pan.

9.

Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes

10.

Put-in the soy sauce, garlic powder, and chili. Mix well

11.

Add salt and pepper to taste

12.

Put-in the mayonnaise and mix with the other ingredients

13.

Transfer to a serving plate. Top with chopped green onions and raw egg.

Kare Kare Recipe

Ingredients

3 lbs oxtail (cut in 2 inch slices) you an also use tripe or beef slices

1 small banana flower bud (sliced)

1 bundle of pechay or bok choy

1 bundle of string beans (cut into 2 inch slices)

4 pcs eggplants (sliced)

1 cup ground peanuts

cup peanut butter

cup shrimp paste

34 Ounces water (about 1 Liter)

cup annatto seeds (soaked in a cup of water)

cup toasted ground rice

1 tbsp garlic, minced

1 large onion, chopped

salt and pepper

Instructions
1.

In a large pot, bring the water to a boil

2.

Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if
using a pressure cooker)

3.

Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the
annatto seed mixture) and simmer for 5 to 7 minutes

4.
5.

Add the toasted ground rice and simmer for 5 minutes

On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and
cook for 5 minutes

6.

Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)

7.

Add salt and pepper to taste

8.

Serve hot with shrimp paste. Enjoy!

Pork Sinigang Recipe

Ingredients

2 lbs pork belly (or buto-buto)

1 bunch spinach (or kang-kong)

3 tbsp fish sauce

1 bunch string beans (sitaw), cut in 2 inch length

2 pieces medium sized tomato, quartered

3 pieces chili (or banana pepper)

1 tbsp cooking oil

2 liters water

1 large onion, sliced

2 pieces taro (gabi), quartered

1 pack sinigang mix (good for 2 liters water)

Instructions
1.

Heat the pot and put-in the cooking oil

2.

Saut the onion until layers separate

3.

Add the pork belly and cook until outer part turns light brown

4.

Put-in the fish sauce and mix with the ingredients

5.

Pour the water and bring to a boil

6.

Add the taro and tomatoes then simmer for 40 minutes or until pork is tender

7.

Put-in the sinigang mix and chili

8.

Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes

9.

Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining
heat in the pot.

10.

Serve hot. Share and enjoy!

Filipino Lechon Recipe

Ingredients:

1 whole pig (about 20 kilos)

Salt

Black pepper

Soy sauce
5 to 10 bundles lemon grass (tanglad)
20 pcs. bananas (saba variety), peeled then halved or
20 pcs. taro (gabi), peeled

Instructions:
1. Clean and prepare the pig by removing innards, washing and scraping innards, washing and scraping
the body of bristles. Rinse and allow to drain a bit before stuffing.
2. Rub with salt and pepper inside and out.
3. Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
4. Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.
5. Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu, under live fire.
Roast until crisp.
6. Lechon is not served with a sauce. But if a dipping sauce is requested, vinegar with scallions and
pepper may be served along with it.

Pork Adobo Recipe

Ingredients

2 lbs pork belly

2 tbsp garlic, minced or crushed

5 pieces dried bay leaves

4 tbsp vinegar

cup soy sauce

1 tbsp whole pepper corn

1 cup water

salt to taste
Instructions
1.

Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour

2.

Heat the pot and put-in the marinated pork belly then cook for a few minutes

3.

Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes
to 1 hour

4.

Put-in the vinegar and simmer for 12 to 15 minutes

5.

Add salt to taste

6.

Serve hot. Share and enjoy!

Peking Duck
Ingredients:
1 large pot 3/4 full with water, boiling
1 whole duck, head on
1/4 cup sugar
1/4 cup salt
1 teaspoon five-spice powder
1 cup molasses
2 cups oil, hot
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Directions
Soak the whole duck in the large pot of boiling water. Remove it as soon as the skin changes color.
Sprinkle the inside of the duck with sugar, salt, and five-spice powder. Rub the skin of the duck with
molasses. Truss the duck with string and hang in an airing place for 2 hours, or put the duck in the
refrigerator overnight without any cover. This will dry the skin of the duck so that it will be crispy.
Preheat rotisserie oven to 375 degrees and bake for 45 minutes or until the skin is reddish brown.
Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the
duck, and serve.

Ingredients:

Procedure:

Sweetened red beans

Sweetened garbanzos

Half-fill a tall glass with our choice of sweets. Fill with crushed ice. Top with

Sweetened saba banana

milk and sugar.

Sweetened kamote
Sweetened langka
Sweetened kaong
Cooked sago
Pinipig Macapuno
Fresh fruits
Crushed ice
Ice cream
Ube haleya
Leche flan
Milk

Mango Shake
Ingredients:

2 cup of chopped alphonso mangoes peeled and chopped or any sweet mango
2 cup of chilled milk
few ice cubes
2 tbsp jaggery powder or sugar as required depending on the sweetness of your mangoes
7-8 pistachios chopped for garnish (opional)
few saffron strands (kesar) for garnish (optional)
Instructions
1.
2.
3.

Combine all the ingredients into a grinder. Grind until all combines well.
If at any point you think it's too thick then add little more milk and also sugar.
Serve mango milkshake chilled, garnish with few pistachio flakes or saffron strands or
mango cubes.

Bibingka Recipe

Ingredients:
1 cup rice flour
1/8 teaspoon salt
2 1/2 teaspoon baking powder
3 tablespoons butter
1 cup granulated sugar
1 cup coconut milk
1/4 cup fresh milk
1 piece salted duck egg, sliced
1/2 cup grated cheese
3 pieces raw eggs
Pre-cut banana leaf
Cooking Procedure
Preheat oven to 375 degrees Fahrenheit.
Combine rice flour, baking powder, and salt then mix well. Set aside.
Cream butter then gradually put-in sugar while whisking.
Add the eggs then whisk until every ingredient is well incorporated.
Gradually add the rice flour, salt, and baking powder mixture then continue mixing.
Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.
Arrange the pre-cut banana leaf on a cake pan or baking pan.
Pour the mixture on the pan.
Bake for 15 minutes.
Remove from the oven then top with sliced salted egg and grated cheese (do not
turn the oven off).
Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn
medium brown.
Remove from the oven and let cool.
Brush with butter and sprinkle some sugar on top. You can also top this with grated
coconut.
Serve. Share and enjoy!

Suman
INGREDIENTS:
2 cups white glutinous rice
1 1/2 cans (13.5 oz) coconut milk
1/2 cup sugar
1 teaspoon salt
banana leaves for wrapping
HOW TO MAKE SUMAN:
Rinse the rice until water runs clear then drain.
In a wok or heavy pot, combine rice, coconut milk, sugar and salt.
Bring to a boil. Simmer for about 30 minutes in medium heat while stirring
constantly then reduce to lower heat.
Mixture is done when rice becomes very sticky and almost dry.
Let the temperature cool down before wrapping.
Prepare the banana leaves by wiping away any white residues with a damp cloth.
Remove the spine and trim (size preference).
Scoop the rice mixture and place it over the prepared banana leaves.
Start rolling to secure the rice mixture and fold the sides.
Repeat until rice mixture is finished. Set up the steamer.
Arrange the wrapped mixture into the steamer. Single layer or on top of each other.
Steam over medium heat for about 45 minutes.
Remove from steamer. Serve with sugar. Enjoy!

Proyekto
Sa
Filipino
Submitted To: T. Jackie De Jesus
Submitted By: Justine Dc. Garzota