Lechon Cebuano,Porccetta, roasted pork belly

Lecon cebuano

Lechon is probably the most popular dish in the Philippines, Filipinos love parties and get-together and roasting a whole suckling pig. It is not a proper fiesta if there is no lechon.

I can remember my dad inviting to get-togethers and sitting patiently by the roasting pit and slowly turning the pig.

Lechon has become a generic term for roasted pig and pork belly is often used for an everyday Lechon

Lechon Cebuano is know to be one of the better ones in the Philippines, There are local varieties in Cebu also and some guard their recipe, but in the end it is a matter of finding your favorite.The basic recipe for the stuffing involves mostly aromatic spices such as lemongrass, native Cebu onions, peppercorns and garlic The secret lies in the exact quantities to use and which of those ingredients are used in combination together.

Here is one recipe

 

1 kg pork belly slab, skin on

1 Liter of water

2 whole garlic bulbs, peeled and roughly chopped

1 thumb sixe piece of fresh ginger roughly chopped

3-4 lemongrass stalks,

100 g tamarind pulp/paste

2.3 stalk scallion

2-3 tbsp salt

2 crushed pepper

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Combine water, one bulb of roughly chopped garlic, the ginger, one roughly chopped lemmongrass, tamarind paste and some pepper in a sauce pan and bring to a boil. When it is boiling turn down the heat and let the liquid cool.

Rub the pork with 1-2 tablespoon salt. Place the pork in a container and pour the cooled mixture into the container.

Cover the container and put it in the fridge for at least 12 hours.

 

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Cut lemongrass and scallions and place them in a row on the meat side of the pork belly, top with one bulb minced garlic and some salt and pepper.

 

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Roll the slab  and tie it together with butcher’s twine.

With a paring knife or fork, poke the skin of the meat. This will ensure a nice crackling. Rub a little salt on the skin.

Lechon cebuano recipe

Cover the belly roll with aluminum foil and bake it in the oven for 6 hours on 150 C

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Remove the foil and increase the temperature to 220 C, and allow the pork’s crackling to form. This will take another 30 minutes to an hour.

When done, remove from the oven and allow to cool a bit before slicing. Enjoy!

Porkbelly roast

Mussles in coconut milk, Ginataang tahong

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I was visiting my mum and she made Ginataang Tahong or Mussels cooked in Coconut Milk for dinner, this dish is a common Filipino dish. I understand that mussels are abundant and cheap in coastal areas so a dish like this is a regular feature on the dining table.

I usually eat mussels with bread or fries, but since this a Filipino dish we enjoy this with rice.

 

1 kg fresh mussels, cleaned

1 regular can coconut milk

1 medium onion, minced

2 cloves garlic, crushed

2 tbsp ginger, cut in thin strips

1 cup chopped spinach

1 tbsp fish sauce

Chili, salt and pepper to taste

2 tbsp cooking oil

 

Heat the cooking oil in a cooking pot, saute the garlic, onion, and ginger

Pour-in the coconut milk and let it boil and thiken a bit.

Add, spinach, fish sauce, chili, and salt and pepper to taste

Put the mussels in the pot, stir and cook for 3 to 5 minutes or until the mussels open up

Serve with steamed rice or noodles. Share and enjoy!

 

 

Pancit Palabok

“Come over for dinner Analiza I’ll make you some Pancit Palabok” my cousin texted me, she is along with my mum one of my sources for Filipino food.

Pancit palabok is another example of Filipino’s love of noodles. This noodle dish though comes covered with a thick red shrimp-flavored sauce, and a mishmash of toppings such as fried garlic bits, boiled shrimp, smoked fish flakes, crushed pork cracklings and hard-boiled eggs.

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The first time I tried this dish was as a kid, at a Filipino party I was handed a plate with noodles slathered in red meat sauce, and thinking it was something else I took a big bite. It wasn’t something else it was this dish, my face stiffened in a probably strange grimace and I might have gaged too as little children sometimes do. Today though I like the dish, they say that if you try something 25 times you will begin to like it.

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Serves 4

1 pack (1 lb) rice noodles (bihon)

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Sauce

2 tbsp cooking oil

400 g ground pork

1 tbsp anatto powder

3 cups pork broth

1 piece shrimp cube( bullion)

3-4 tablespoons cornstarch, 1/4 cup cold water

2 tbsp fish sauce

½ tsp ground black pepper

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Toppings

2 pieces fried firm tofu (tokwa), cubed

½ cup tinapa flakes (smoked fish)

½ cup chicharon, pounded(pork rind)

2 hard boiled eggs,sliced

½ cup cooked shrimps (boiled or steamed)

¼ cup green onion or scallions, finely chopped

3 tbsp fried garlic

2 pieces lemon, sliced (or 6 to 8 pieces calamansi)

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Instructions

Soak the rice noodles in water for about 15 minutes. Drain and set aside.

Saute the minced pork in a deep pan with oil until cooked, about 5 minutes.

Dilute the annato powder in pork broth then pour the mixture in the saucepan.

Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)

Add the shrimp cube and stir and simmer for 3 minutes

Add the corn starch mix gradually while stirring.

Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.

Meanwhile, boil enough water in a pot.

Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)

Remove the strainer from the pot and drain the liquid from the noodles.

Place the noodles on a serving plate.

Pour the sauce on top of the noodles then arrange the toppings over the sauce.

Serve with a slice of lemon or calamansi. Share and enjoy!

Pancit Canton

Pancit Canton is a Filipino Noodle dish with chinese heritage. Pancit has Hokkien origines, pian i sit  which literally means “convenient food. For me and most other Filipinos pancit means noodles

Pancit Canton

In the Philippines this dish is usually served at birthday and other celebrations, the noodles represent long life and good health, but the noodles used must not be cut short so not to corrupt the symbolism.

A typical Pancit Canton makes use of sliced pork, sausage, shrimp and different kinds of vegetables.

I have used chicken, ham and shrimps for my recipe.

1 pack (1 lb) pancit canton (flour noodles)

1 onion, sliced

1 teaspoon minced garlic

3/4 lb chicken breast thinly sliced

1/2 lb raw shrimps, cut in half length wise

1/4 lb cooked ham, diced

3-2 carrots sliced thin diagonally

3 stalks celery cut thin diagonally.

2 cups chicken broth

6 tablespoons soy sauce

2 tablespoon oyster sauce

2 tablespoons cooking oil

pepper to taste

Prepare all your ingredients before cooking
Pancit Canton recipe
Boil water for the noodles
Saute onion, garlic and chicken i a pan with oil, when the chicken is almost cooked trough, then add carrots, baby corn, fry until the chicken is done.
Add celery, shrimps and ham, lastly add oyster sauce, soy sauce and half the broth.
Remove from heat and start cooking your pancit noodles according to the package.
When the noodles are done, drain.
Place your pan back on high heat and add the noodles and stir.
If it is a little to dry add some more broth and stir.
Enjoy and Happy longevity 🙂
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Chicken bbq Filipino style

Barbequed meat on skewers are a very popular street food in the Philippines, and is very similar to the Indonesian Satay. It is usually made with chicken or pork which is then grilled in a slightly sweet sauce on skewers.

800 g Chicken meat
1 dl soy sauce
1 dl banana ketchup, Recipe HERE
I dl Sprite, 7 up or ginger alc
1 lemon, juice
3 tbsp palm sugar or regular sugar

 8 cloves crushed garlic
1 tsp minced fresh ginger
1 tsp salt
1 tsp ground pepper
Combine soy sauce, banana ketchup, Sprite, lemon juice, sugar, garlic, ginger, and salt pepper, in a bowl.
Cut the chicken into strips and put the strips in the bowl with tthe marinade. Cover and refrigerate overnight.
Light a grill. Thread chicken onto skewers, reserving marinade, and brush with oil.

Grill, turning as needed and brush with the reserved marinade until charred and cooked, about 12 minutes.

Serve this with extra banana ketchup, rice and an egg and tomato salad.

Tomato salad recipe HERE

Palitaw, fililpino rice duplings

With palm sugar

I learnt how to make these as a child and  it is probably that long ago since I made them. Palitaw is a term used to call a sweet flat rice cake that is eaten in the Philippines as a snack or dessert. Palitaw means to let something float, these little treats is dropped in boiling water and when they float they are done.

I made half of them with coconut sugar and the other with cane sugar,
Coconut Sugar  is produced from the sap of cut flower buds of the coconut palm and has a special aromatic caramel-like taste. Coconut sugar can substitute honey, plain white or brown sugar. Coconut sugar has a l ower glycemic index, GI, than plain white and brown sugar.

I liked the one with coconut sugar the best.

With regular sugar
260 ml water
1/2 cup sugar
1/2 cup toasted sesame seeds
1 cup desiccated coconut
Combine glutinous rice flour with water and mix until a dough is formed.
Boil water in a saucepan.
Scoop about 1 tablespoons of dough and roll into a ball.
Flatten the ball  using the palm of your hands and put them in boiling water.
When the float up the are done, remove them from the pot and set it aside allowing water to drip.
Combine sugar and roasted sesame seeds then mix well.
Roll the rice cake in grated coconut then in the sugar-sesame seed mixture,
Arrange in a serving plate then serve. Share and enjoy!