Overseas Pinoy Cooking

Tokwa at Baboy with Bagoong Alamang Bicol Express Style Pork and Tofu Cooked with  Bagoong Alamang Bicol Express Style. Ingredients: 1 kilo pork belly, cut into small cubes 1 big block hard tofu, sliced, pride, cut into squares 2 cups fresh bagoong alamang, very quickly rinsed 2 small packs Coco Mama coconut cream 3-4 medium size tomatoes, chopped 2-3 small native red bell pepper, sliced 2-3 medium size onions, chopped 1/2 head garlic, chopped 1/2 cup vinegar 2 tbsp. wash sugar 1 tbsp. cracked black peppercorns 2-3 small bay leaves red hot chilies, chopped green long chilies, chopped fish sauce to taste salt to taste cooking oil

LECHON KAWALI SLOW ROAST SHALLOW FRY PORK BELLY RECIPE Iwas Talamsik ng Mainit na Mantika Super Crispy Skin, parang Chicharon sa Lutong. Kakaibang pagluto ng Lechon Kawali, walang talamsik. Ingredients: 1 kilo pork belly slab, no bones. 1/4 cup rock salt 1/4 cup washed sugar 1/2 - 1 tbsp. Chinese Five Spice, optional cooking oil choice of lechon dipping sauce

R oast Pork Belly, Pork Belly Lechon sa Oven. Today I want to share a simple roasting method of Pork Belly, Pinoy lechon style .  This is much simpler than my previous oven lechon dishes that we have cooked in the fast. Check my previous roast pork dishes by clicking the list link below. See other Pork Lechon recipes;   Pinoy Rack of Pork, Lechon Kawali Style Lechon sa Oven Inasal Style Roast Pork Leg, Pinoy Lechon Style Balamban Liempo Lechon sa Oven Lechon Macau Vigan Bagnet Lechon Kawali For our meat ingredient I used pork belly that is usually used for Lechon Kawali . For this dish I used 1 kilo pork belly slab. For the aromatic and seasoning I kept it simple and minimal. I used some five spice powder, garlic, some paprika and tanglad, seasoned with salt and pepper. Here is the recipe of my Roast Pork Belly, Pork Belly Lechon sa Oven. Ingredients: 1 kilo Pork Belly, for lechon kawali cut  1/2 head garlic, peeled, crushed, chopped  2...

Black Eyed Pea with Pork Belly, Pinablad a Pusi . I have searched high and low for the correct Pilipino word for black eyed peas but it seems there is not in the Google at least. I still remember when I was a kid we call it pusi in Ilocano , but pusi sometimes refer to all dried beans . Pinablad is the Ilocano word for boiled beans similar to Ginisang Mungo – Pinablad a Balatong or KBL – Kadyos, Baboy at Langka . Pinablad a Pusi is a very popular boiled beans soup dish usually with pork or beef hocks or bones. To make the dish it is basically the same with ginisang mungo . Here is the recipe of my Black Eyed Pea with Pork Belly, Pinablad a Pusi . Ingredients: 1 kilo pork belly cut into large pieces 3 cups dried black eyed pea, soaked with water for at least 15 minutes 2 large bag baby spinach 3-4 pieces long green chili 1/2 head garlic, chopped 2 thumb size ginger, peeled, cut into thin strips 1 large size onion, chopped 2 large size tomato, chopped 1/2 cu...

Roast Pork Leg, Pinoy Lechon Style. Have you wished you could buy and try to cook those pre-cut roasting pork leg or shoulder sold in supermarkets? Those roasting pork leg are already prepared including some slit cut on the skin and even tied into rolled log ready to cook. Don’t be intimidated oven roasting of pork is dead simple, any newbie cook can  roast pork , all that is needed are some rubbing of choice of seasoning on the prepared roasting pork usually just salt then tuck in in a preheated oven with the right temperature and time plus a little patience. Today I would like to share on how I made a roast pork leg with crispy skin Pinoy style. This roasting method is proven, I have done it on several occasions even using whole pork head with great results. Here is the recipe of my version of  Roast Pork Leg, Pinoy Lechon Style . Ingredients: 1 medium size roasting pork leg bone in, about 2 to 2 1/2 kilo Fish sauce or salt Cooking proc...

Pork and Chicken Afritada . Afritada is one of the Pinoy dish that is as popular with adobo and kaldereta to non-Filipino . In fact it would be safe to say that it is more acceptable to a non-Filipino because it is milder in taste compared to the tangy adobo and spicy kaldereta. Often times it is usually one of the food choice of some airline on-board meals that fly to Manila . Being a frequent traveler I had chicken afritada on other airlines besides Philippine Airlines on my trips back to Manila . Afritadang Baboy at Manok with Kamatis at Skyflakes I do already have some afritada recipes on the archives click the links on the afritada dish below to see the post and recipes; Cheesy Pork and Chicken Afritada   Prawn Afritada, Afritadang Sugpo   Pork and Liver Afritada   Pork Afritada   Afritadang Bangus   Chicken Afritada   Today I would like to share an afritada dish of pork and chicken combination. For this afritada version I ...

Bohol Adobo ? During our recent foodtrip in Bohol I get interested on the Bohol Adobo on the Menu of Kan-anan Restaurant of Dumaluan Beach Resort . We planned for a seafood dinner that evening but I ordered a serving of Bohol Adobo out of curiosity and for the purpose trying to dissect it and perhaps recreate the dish and add the recipe on my adobo recipe collection . The Bohol Adobo of Dumaluan Beach Resort is made up of big cubes of pork belly with bright red in color and with an oily sauce with black beans and bay leaf. It is sweet but not too sweet and the saltiness came from the black bean, tausi and hardly less soy sauce was used. I have not tasted any hint of star anise and there are no banana blossoms, the usual ingredients for traditional humba. Back at home I tried to recreate the Bohol Adobo version of Dumaluan Resort anmd here is the recipe. Ingredients: 1 kilo pork liempo, pork belly, cut into big cubes 1/2 head garlic, crushe...

Nilagang Baboy with Sweet Corn . We Pinoy just love soup dish, most of our comfort or favorite food are soup based dish . The three most common Pinoy soup based dish are Nilaga , Sinigang and Tinola . The main ingredients could be any kind of meat, fish or other seafood. Today I would like to share a pork nilaga dish with sweet corn. I love sweet corn on my nilaga, I normally add it on beef nilaga, click the link Cebu Pochero , Nilagang Oxtail , Nilagang Baka with Lotus Root , to see the nilaga with sweet corn dishes on the archives. This is the first time I tried to add sweet corn to nilagang baboy .  The resultant dish did really turn very good, the sweet corn on cobs in my  nilagang baboy  did make the difference. If you want to try the dish here is the recipe of my  Nilagang Baboy with Sweet Corn . Ingredients: 1 kilo pork spareribs or pork belly, skin on, cut to serving pieces 3 pieces sweet corn on cobs, divide into four eac...

Pininyahang Baboy with Gata . One of the more popular recipe of our site is a pininyahang manok . Pininyahang dishes are also one the most love dish of most Pinoy. Today I want to share another version of Pinoy pininyahang dish using pork instead of the usual chicken. Now the pinoy piniyahang recipes usually uses  evaporated milk  or  coconut milk  to enhance the flavour. On my previous pininhayang dishes I have been using milk but for today’s recipe I tried to use the canned coconut cream sold on most supermarket. Cooking method  is slightly different from my  pininyahang recipes  on the archives, but still retain the guinisa Pinoy cooking method and the usual Pinoy aromatics and ingredients. Here is the recipe of my version of  Pininyahang Baboy with Gata . Ingredients: 1 kilo pork belly or pork spareribs, skin on, cut into large cubes 3 pieces medium size potato, peeled, quartered 2 small size carrot, peeled, cut int...

Dinuguan with Fried Isaw . I want to share this Ilokano inspired dinuguan version, dinuguan with fried isaw is almost similar to my crispy dinuguan , fried pork small intestine is used instead of lechon kawali or bagnet. The crispy fried isaw is served as a topping to the separately cooked dinuguan , it may be pure dinuguan sauce only or a regular dinuguan may be used as a base sauce . Just be aware that the juices from the small intestine is sometimes bitter, this is however most of us Ilokanos prefer. Now for those who do not like it bitter then just rinse the intestine to remove the juices then pre-boil before frying. Should making chicharon bituka or chicharon bulaklak is too much then just buy it already cooked there are a lot of chicharon kiosk in almost all malls in Metro Manila. Here is the recipe of my Dinuguan with Fried Isaw . Ingredients: 1 kilo pre-boiled and crispy fried pork small intestine 1/2 kilo pre-boiled pork belly, cut into small cub...

Balamban Liempo. Our Balamban Liempo Recipe  is my first entry for the 2011 Celebration Recipes series. Traditionally Overseas Pinoy Cooking offers suggested dishes for your coming Christmas celebration . The series aims to help you choice what dish would you want to have these coming Holiday Seasons . This year is the 4th year now of the celebration recipes series , each year I have tried to post new recipes so that you can always browse the Celebration Recipes archives of previous years should you are looking for a traditional Christmas Recipes that have been previously published. Now here is my first entry for this year's Celebration Recipes series . Balamban Liempo as the name connote originated in Balamban one of the town located along the western coast of Cebu . Several entrepreneurs have brought the Balamban Liempo outside of Balamban and has become one of the must eat food when you are in Cebu City . Today I would like to share my version of this in...

Pork Adobo with Chunky Chicken Liver Sauce is another innovative dish that I want to share. This adobo recipe is rich in sauce with chunky chicken liver . This dish will not only make you drool it is so tasty that literally make you eat more rice. The tasty chicken liver bits in the adobo sauce gives texture which was so good with piping hot rice. It was even better a day after. Cooking this adobo version is fairly easy just put all the ingredients in a saucepan. There is no especial cooking procedure, just cut or dice the chicken liver into small pieces, it will then disintegrate as it cooks with the pork. Here is the recipe of my Pork Adobo with Chunky Chicken Liver Sauce . Ingredients 1 kilo pork belly cut into large cubes 1/2 kilo chicken liver diced or cut into small pieces 1/2 head garlic, crushed 1/2 cup vinegar 1/4 cup soy sauce 2 tbsp. brown sugar 3-5 pcs. bay leaf 3-5 dried red chili 1 tsp. peppercorns, crushed salt Cooking procedure: ...

Pork Adobo sa Pinakurat . This is my version of white adobo spiced with pinakurat vinegar . To those who do not know Suka Pinakurat is a spiced vinegar from fermented coconut sap called tuba . Spices include bird’s eye chili, garlic, onion and ginger . It is very popular in most part of Mindanao . For those who like a spicy twist to their adobo this is worth a try. As mentioned this is a white adobo which means soy sauce was not used in the recipe. Cooking is basically the same with my usual  adobo recipe  except that I used  Pinakurat vinegar  in a 1:1 part ratio with  white vinegar . You can always adjust the ratio to your preference of spiciness. Here is the recipe of my version of  Pork Adobo sa Pinakurat . Ingredients: 1/2 kilo pork belly or other pork cuts, cut into serving pieces 1/4 cup pinakurat vinegar 1/4 cup white vinegar 1/2 head garlic, crushed 1 tsp. peppercorns 3-5 pieces bay leaf salt to taste Cooking p...