Archive for the “Pork Recipes” Category


Have any left over lechon baboy? This is the best ’scavenged’ dish you can prepare. Paksiw na lechon is a dish made from lechon baboy and lechon sauce. This is a mostly seen as a dish just after a big feast or celebrations because most lechon baboy left overs are being cooked into a delicious dish of Paksiw na Lechon.

Here’s how you should make it.

Cooking Information:

  • Estimated Time: 30 minutes

Ingredients:

  • Around 1 kilo of pork lechon
  • 1 cup lechon sauce or Mang Tomas
  • 1 cup vinegar
  • 1/2 cup brown sugar
  • 1 tablespoon peppercorn or paminta
  • 1 tablespoon salt
  • 4 cloves garlic, crushed
  • 1/2 cup dried oregano
  • 1 cup of water

Procedure:

  • Chop lechon into small pieces. Preferably 1 inch in width.
  • Place in a pan then add all the ingredients wait until it boils
  • Simmer until the sauce thickens and the lechon skin softens

Comments No Comments »

Fried pork sautéed in garlic and onions. It’s the Filipino man’s favorite breakfast. It is best served with fresh egg on top, with kalamansi and some chili.

Here is a recipe I have prepared for you filipino food recipe fanatics who want to try out Pork Sisig.

Cooking Time:

  • Estimated Time: 45 minutes

Ingredients:

  • 1 1/2 kilo pork head
  • 1/4 cup grilled liver, diced
  • 2 small onions, minced
  • 2 pieces red pepper, minced
  • 1 head garlic, minced
  • 6 pieces hot chili pepper, minced
  • 2 tablespoons oil
  • 1 cup vinegar
  • 1 1/2 tablespoons liquid seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon brown sugar
  • 1 cup beef broth

Procedure:

  • Grill pork head to remove hair.
  • Boil the pork head until it is tender enough to chop.
  • Take out all the meat and dice.
  • In a pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
  • Pour in liquid seasoning, black pepper and brown sugar.
  • Pour in beef broth and heat until meat is tender.
  • Add in chili pepper before serving.

Comments No Comments »