Lechon Kawali Recipe (Pan-Roasted Pork)

Lechon Kawali
Recipe is my
familys
favorite Filipino
food dish. My
son and
daughters love
them and of
course my
husband love them too. When they ate this Filipino dish, they asked for the sauce which is a
mixture of vinegar and patis (for bisaya) or tuyo (for the tagalog) and add some garlic, it taste so
good.
Anyways, hope youll enjoy this simple lechon kawali dish.
Ingredients :
Pork
o
1-1/2 lb. pork liempo (pork belly), cut into serving pieces
o
4 cloves garlic, crushed
o
1/4 tsp. pepper or 1 tsp. peppercorns
o
2 tbsp. salt
o
water, for boiling
o
oil, for frying
Sauce
o
o
o
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1 tbsp. soy sauce

2-1/2 tbsp. vinegar
1 clove garlic, minced
chili peppers (optional)

(Cooking Measurement Chart)

Cooking Procedures :
1.
Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and
salt.
2.
Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
3.
Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
4.
Drain on paper towels.
5.
Mix together all ingredients for the sauce.
6.
Serve with chopped lechon kawali.

Nilagang Baboy (Boiled Pork with Vegetables)

My family loves nilaga like this nilagang baboy. This type of recipe are soupy kind of food dish
and if we have this recipe on our table, my kids quickly finish their meal and ready to go to their
next activity, which is playing. I remember back then that we used to have this dish (we call it
nilat-an in our bisayan dialect) during Sundays lunch together with my in-laws every weekend.
Anyways, Nilaga in filipino means boiled and one of them is this Nilagang Baboy which is
another filipino recipe that is easy to make that you just throw everything in the pot and let it
cook until tender. Aside from pork, you can use beef, shrimp or any kind you like and just add
any vegetables of your choice.
Me, personally like to add Corns and ripe saba (banana plantain) in cooking this filipino dish. I
sometimes add pork and beans, and even add a thumb-size ginger for a pungent flavor.
Ingredients :
o
1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving
o
o
o
o
o
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o
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pieces
5-6 cups water
3 cloves garlic, crushed
1 onion, quartered
2 green onions (scallions), sliced into 1 long
1/4 tsp. peppercorn
salt to taste
2 eddoes- also known as taro or gabi, quartered (optional)
2 potatoes, quartered

o
o

1 can pork and beans

pechay (bok choy) or cabbage leaves

(Metric Cooking Conversion)

Cooking Procedures :
1.
Place pork in a big pot and let it covered with water. Bring to aboil. Lower the heat and
let it simmer until pork is tender for about an hour.
2.
Remove all the resulting scum that will rise to the top of the pot.
3.
Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.
4.
Add quartered eddoes (if using) and potatoes. Cook until tender.
5.
Add the pork and beans. Simmer for 5 minutes. Correct the seasoning.
6.
Add pechay or cabbage leaves. Do not overcook the green vegetables.
7.
Remove from heat. Serve hot.
Check these Tips:
o
10 Ways to Quick and Healthy Cooking
o
Basic Handy Ingredient Substitutions
o
Four Ways To Tenderize Meat
o
Food Purchasing Tips
o
Food Storage Tips
o
Golden Rules For Simple Cooking

Pinakbet or Pakbet (Meat Vegetable Stew with Shrimp Paste)

Pinakbet or Pakbet is a vegetable Filipino recipe that my hubby loves to eat. Hes the type of
person who likes to eat any kind of food recipes that contain vegetables.
Growing up until I met my husband, I am very picky when it comes with vegetables in my diet.
My husband encourage me to eat vegetables until I Slowly learned to appreciate and love the
taste of vegetables like this filipino pinakbet.
I remember when we are still dating, he always choose food dishes with vegetables in our
restaurant dinner. He didnt know that Im picky with veggies but I just force myself to ate them
or else Ill get hungry. It sounds funny but its true. Being with him and the type of food he eats, I
have no choice but to learn to love vegetable dishes like this Pinakbet.
Learning on things that my husband loves especially on foods is what Ive improved most. As
the saying goes- The way to a mans heart is through his stomach. Here in Canada, Ive learn
more vegetables recipes because any ingredient mention in a recipe book you can buy and
affordable.
Heres some of the Filipino food dish that I like: Pork Chopsuey, Repolyo Guisado (Sauted
Cabbage), Togue Guisado (Sauted Bean Sprouts), and Sayote Guisado (Sauted Chayote) .
Thank God that there are Asian stores near our place where we can find some of our vegetables
grown back home and of course I use alternative if I cant find one.
Ingredients :
o
1/2 lb. pork, sliced
o
2 tbsp. vegetable oil
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3 cloves garlic, minced

o
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1 onion, chopped
2 tomatoes, chopped
1/2 squash, cubed
2 cups sliced okra
2 cups 1-1/2 inch long cut sitaw (yard long beans)
2 eggplants, sliced
1 ampalaya (bitter gourd and/or bitter melon), sliced
1 to 1-1/2 cup water
2 to 3 tbsp. bagoong alamang (salted shrimp paste)

(Baking Conversion Table)

Cooking Procedures :
1.
In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns
slightly brown.
2.
Stir in garlic, onions and tomatoes. Saut for a few minutes until tomatoes wilted.
3.
Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables.
Gently stir to combine.
4.
Pour in water and add the bagoong alamang, and bring to a boil.
5.
Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not
to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang.
Gently stir to blend.
6.
Immediately remove from heat. Transfer to a serving dish. Serve hot.

Roast Beef Filipino Style

Roast beef in Filipino style because its garlicky and has a salty flavor. This Roast beef recipe is
simple and easy to cook which is to roast the beef meat in an oven.
Ive included a roasting guide which I recommend to follow in order to achieve that perfect roast
beef. And always remember to covered with foil the roasted beef meat out of the over and let it
rest for about 15-20 minutes before carving. We did this so that the juices will settle back to the
meat. The heat inside the covered beef meat still cooks the internal portion of the meat while
reabsorbing the juices that was released during roasting, so again, do not be in a hurry to cut it or
else these tasty juices will leak out.
Ingredients :
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3 to 4 lb. rolled, or rump (or rib roast)
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2 tbsp. soy sauce
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salt and pepper
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3 cloves garlic, sliced
(Cooking Measurements )

Cooking Procedures :
1.
Preheat oven to 325F. Prepare a roasting pan.
2.
Wash and clean meat thoroughly. Drain with paper towels. Rub beef generously with soy
sauce, salt and pepper. Make deep slits in intervals and insert garlic slivers into it.
3.
Place meat fat side up on roasting rack (if using rump roast) or using without the rack,
and bone side down if cooking a rib roast.

4.

Refer roasting guide below. Cook roast until internal temperature inserted in the thickest
part of the roast registers 140F for rare; 150F to 160F for medium rare; and 170F for well
done.
Roasting Guide
Rare
Medium Rare
Well Done
Rib Roast
25 to 28 mins/lb
28 to 32 mins/lb
36 to 40 mins/lb
Rolled or Rump
38 to 40 mins/lb
40 to 45 mins/lb
45 to 50 mins/lb
1. Let meat stand for 20 minutes after taking it out of the oven for easier carving. Carve the
roast against the grain to make less stringy. Serve with gravy.
To Make A Gravy:
Skim off 4 tbsp. fat from roasting pan. Add 4 tbsp. flour and stir over moderate heat until
smooth. Add 2 cups beef stock and cook stirring for 6 to 8 minutes. Correct seasoning.

Check these Tips:

o
Cuts for Roasting
o
Four Ways to Tenderize Meat
o
10 Ways to Quick and Healthy Cooking
o
Basic Handy Ingredient Substitutions
o
Introduction To Baking
o
English Names of Filipino Local Foods
o
Food Purchasing Tips
o
Food Storage Tips
o
Golden Rules For Simple Cooking

Filipino Chicken Curry Recipe

This chicken curry recipe is made in Filipino style of cooking. This curry recipe is one of
thefilipino dish that we usually prepare in every birthdays and parties when we were still in the
Philippines. And now, that were here in Canada, this chicken dish is still one of our
favorites during special occasions or even just in our common meals because my family loves it.
They said that when they start eating this chicken curry, youll feel a little burning sensation in
their mouth and wow really spicy delicious.
Ingredients :
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2-3 tbsp. oil
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3 potatoes, peeled, quartered and fried
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1 lb. chicken, cut into serving pieces
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3 cloves garlic, minced
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1 large onion, quartered
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1 tbsp. patis (fish sauce)
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3 tbsp. curry powder
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salt and pepper
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1 cup water
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1 red bell pepper, cut into big squares
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1 green bell pepper, cut into big squares
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3 celery stalks, cut into 1-1/2 long
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1 cup coconut milk or evaporated milk
(Cooking Measurements )

Cooking Procedures :
1.
Pan fry potatoes. Set aside.
2.
In the same pan, fry chicken pieces and brown a little.
3.
Add garlic and onion. Saut for a few minutes until soft.
4.
Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5.
Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried
potatoes. Simmer for 3 minutes or until half done.
6.
Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using
evaporated milk because the liquids will curled).
7.
Remove from heat. Serve hot.