FAMOUS PINOY DISH

PORK SISIG

Pork sisig is a popular Filipino dish. It can be considered as a main dish or an appetizer. The composition of this dish is mainly of pig’s parts such as minced pork meat, ears, and face. Chicken liver, onions, and chili peppers are also added.

The joy of eating food comes from many things. Sometimes you get it from great, irresistible flavor as a result of a beautiful set of seasonings. And other times, it is from the feeling of satisfaction and fullness, which after all, is the entire reason we eat. But one of the things that can truly make a dining experience memorable is the celebration that comes with our eating. That’s why Pork Sisig is so appealing to many.

What is Pork Sisig?

It ticks off all the boxes I mentioned earlier with its rich, salty and meaty taste. That, and it is the perfect dish to have with drinks for when you want to gather with friends and family

How to Cook Pork Sisig

1. Boiling the meat

Put your pig ears, snout, pork belly, bay leaves, 2 teaspoons of salt, and 1 quart of water in a cooking pot. Apply some heat, and boil all of this for 1 hour. Then take the ingredients out, and drain your water.

2. Grilling the pig parts

Now start heating up your grill. Put the meat you prepared earlier on the grill, and cook them for 5 minutes. Then turn them to the other side, and repeat the previous step. Transfer the cooked pig parts to a separate container, and let it cool down.

3. Preparing the sisig dressing

Remember the dressing components we discussed earlier? Combine all of these together in a bowl. Make sure to mix them thoroughly.

4.Tossing the meat and dressing together

Now chop up the pig parts you grilled earlier. Get them in small pieces, and place these in a large mixing bowl. Pour in your dressing mixture. Then just toss everything together until they are all well-blended.

What are the Ingredients?

For the Sisig

Let’s start off with the variety of meat we will need. First is 1 lb. of pig ears. We will also want 1 lb. of pig snout and 1 lb. of pork belly for an exciting variety in texture in our sisig. Get 1 quart of water ready too because we will be boiling the meat.

And don’t forget 2 onions you’ve minced, as well as 4 thumbs of ginger you’ve crushed. Since we want something real flavorful, we would also want 2 teaspoons of salt and 3 bay leaves.

For the dressing

Up first is ½ cup of Lady’s Choice Mayonnaise for a bit of thickness and creaminess. Also prepare 2 tablespoons of sukang iloko, ¼ teaspoon of ground black pepper, 1 teaspoon of salt and 1 teaspoon of sugar. And what’s sisig without liver? But for a simpler recipe with just as much falvor, we will use ¼ cup of liver spread. To make this dish a bit more refreshing, we will need 2 limes in the mix. And lastly, prepare 1 tablespoon of Knorr Liquid Seasoning.

Origin of Sisig

Sisig originated from Pampanga. This place is considered as the culinary capital of the Philippines. It was invented by Lucia Cunanan. She is popularly known as Aling Lucing and the Sisig queen

Sisig Versions

The originally sisig is composed of chopped pigs face with snout and ears. Chicken liver, pig brain, and onion along with calamansi are also part of the mix. There are several sisig versions available today. There is a variety of main ingredients. It ranges from the original pig’s face to a more healthy seafood concoction. Squid Sisig, Tuna Sisig, Bangus sisig, and Tahong Sisig are some examples.

Pork Sisig has its variations too. Pork belly is a widely used ingredient in conventional sisig versions. There are also versions that use pork shoulder. Some will mix and match different pig parts.

Chicken sisig is a version that is starting to gain popularity nowadays. It is a good option for people who don’t eat pork.

How to Serve

We’re done cooking up our Pork Sisig! So what now? Once you transfer the sisig to a serving plate, we can get everything else ready. If you are having this as a meal, sisig is best with some warm, freshly cooked rice. But if you are eating it as pulutan, don’t forget to place your cold drink beside your sisig. Pulutan essentially refers to food that we enjoy best with alcoholic drinks for gatherings.

And so you can expect that sisig would go well with other pulutan dishes. This includes chicharon, crispy pata, liempo, and more yummy grilled food!

How to Store

We prepared plenty of truly delicious Pork Sisig, and so I wouldn’t blame you if you end up with leftovers. That being said, don’t throw these out yet because you can actually extend the shelf life of your sisig pretty easily.

Grab your airtight container, and put all of the sisig you have left inside. Cover this with your lid, and put the container in the refrigerator. That should last for about three days, but it would be best to check on it before reheating it to make sure it does not have an unpleasant smell from spoilage.

blockquote>What is Pancit Canton?

Pancit noodles is a popular Filipino dish of Chinese origin. It is made of dried flour noodles and at first glance, one may conflate it with chow mein, but major differences between the two dishes are its method of preparation and ingredients.

:it is a type of Lo Mein or tossed noodles known as flour sticks. This dish is often served during birthdays and special occasions to symbolize long life. It is prepared using a variety of ingredients, which makes it look festive. There is also a combination of different flavors that make it delicious.

How to Cook Pancit Canton

I started by preparing the vegetables. Blanch the snap peas, carrot, and cabbage. Blanching is a cooking method that retains the texture and color of vegetables. Do this by first preparing a large bowl that can accomodate all the vegetables. Fill half of it with cold water and add ice. Set the bowl aside. Meanwhile boil water on a cooking pot and put all the veggies in there. Boil for less than a minute (around 50 seconds) and then transfer the veggies to the bowl with ice water. The temperature of the water stops the vegetable from cooking further.This helps make the veggies crisp and retain its color. Set the vegetables aside. These will be added back towards the end of the process

Saute onion and garlic until soft. Add the meat and continue to cook until the color turns light brown. You can add seasonings and chicken broth. Let boil and continue to cook with the pot covered until the meats are tender. The shrimp and chopped parsley goes next. These cooks quickly. Add the noodles afterwards and cover the pot. Let the noodles absorb the steam. This makes it softer. Toss the noodles and continue to cook until the liquid is completely absorbed. You may want to add more water if the noodles seem dry. Finish it by adding back the blanched vegetables and seasoning with ground black pepper. Toss until all ingredients are well distributed.

Alternative Ingredients for Pancit Canton

There are many ways to cook pancit canton. The difference between each version has something to do with the main ingredients used. You can use snow peas a a substitute for snap peas. These are called chicharo in Filipino.

Chicken can also be a good alternative to pork. The oyster sauce is an optional ingredient. I like it because it improves the flavor of pancit canton. Sliced long green beans can be added to the dish. Napa cabbage can be used as an alternative ingredient to regular cabbage.

Pancit Canton Versions

Vegetarian – This version is vegetarian and vegan friendly. It had the basic ingredients with the addition of Shiitake mushroom. This is a flavorful mushroom variety that I used most of the time when cooking Asian dishes.

Ingredients

▢2 ounces Shiitake mushroom dried ▢8 ounces Pancit Canton ▢3 tablespoons vegetarian oyster sauce ▢4 tablespoons soy sauce ▢1 piece onion sliced ▢4 cloves garlic crushed ▢2 stalks celery chopped ▢2 cups water ▢3 tablespoons parsley chopped ▢1 ½ cups cabbage shredded ▢1 piece carrot julienne ▢15 pieces snap peas ▢6 tablespoons cooking oil ▢Ground black pepper to taste

Instructions

Combine dried mushrooms and warm water in a bowl. Soak until mushroom softens. Slice mushrooms. Save aside the water for later. Heat 3 tablespoons of cooking oil in a pot. Stir-fry snap peas, cabbage, and carrot for 1 ½ minutes. Remove and set aside. On the same pot, add remaining oil. Saute onion, garlic, and celery until onion softens. Add mushrooms. Saute for 2 minutes. Add oyster sauce and soy sauce. Pour water used to soak mushrooms. Let boil. Cover and cook in medium heat for 10 minutes. Add parsley. Stir. Add pancit canton. Cover and cook for 2 minutes. This will allow the noodles to absorb steam to make it softer. Toss the noodles. Cover the pot and continue to cook in low heat for 3 minutes. Add stir-fried vegetables. Toss. Season with ground black pepper. Toss and transfer to a serving plate.

Shrimp –

I like to have shrimp in my doodle dish. It provides a good flavor and is always pleasant to eat. This particular version makes use of frozen shrimp along with bell peppers. It is one of my go to recipe when I feel like making a quick one with limited time

Shrimp and Chicken

- A combination of shrimp and chicken for a noodle dish is always a good idea. This recipe has shredded chicken and pan-fried shrimp. I also had some Chinese sausage in it to lift the overall flavor to the next level.

Squid Ball

– Chow mein with squid ball is a budget-friendly dish. It is composed of the same flour noodles with vegetables such as cabbage and carrots. A popular Filipino street food known as squid balls are utilized. A squid ball is a ball-shaped mixture with either fresh chopped squid or squid flavor.

Seafood

– One of my favorite version is seafood. It has shrimp, squid, crabmeat, squiballs, and mushroom. I think that this is one of the tastiest noodle dish that I made. It is perfect during lent when Catholics are abstaining from meat.

Saucy

– Pancit canton with extra sauce is always good to have. There are even times when I eat it with rice. It might sound unusual, but the flavorful sauce always complement whatever dish or side dish you eat it with. I like mine with more calamansi, so I squeeze a piece of it over the pancit before eating.

ENJOY!!!!!!!!!!!!!!!!!

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What Is Lumpia?

Lumpiang Shanghai (also known as Filipino spring rolls, or simply lumpia or lumpiya) is a Filipino deep-fried appetizer consisting of a mixture of giniling (ground pork) with vegetables like carrots, chopped scallions or red onions and garlic,[1] wrapped in a thin egg crêpe. Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine, and it is usually smaller and thinner than other lumpia variants.Lumpiang Shanghai can be defined by its use of giniling (ground pork) as the main stuffing. The ground pork is sautéed with finely chopped carrots, garlic, onions, shallots, and salt and pepper to taste. A small amount of it is then placed on a lumpia wrapper (a thin egg crêpe) which is then rolled around it into a thin cylinder. The ends are secured by wetting it with a bit of water or egg whites. Sometimes, the fried giniling are further moistened with raw eggs so they retain their shape better. It is then deep-fried until golden brown.

How to Serve Lumpia

Lumpia is often served with a sweet chili dipping sauce (this 5-ingredient Hot and Sweet Dipping Sauce is an excellent choice). If you're sensitive to heat, you could try with a classic Sweet and Sour Sauce.

How to Store Lumpia

Allow the rolls to cool, then transfer the leftovers to an airtight container or wrap them tightly in foil. Store the lumpia in the refrigerator for up to four days.

Ingredients

1 tablespoon vegetable oil 1 pound ground pork ½ cup chopped onion 2 cloves garlic, crushed ½ cup minced carrots ½ cup chopped green onions ½ cup thinly sliced green cabbage 2 tablespoons chopped fresh cilantro (Optional) 1 teaspoon ground black pepper 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon soy sauce 30 lumpia wrappers 2 cups vegetable oil for frying, or as needed

Directions

STEP 1:

Gather all ingredients.

STEP 2: Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add pork; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Remove pork from the pan and set aside. Drain grease from the pan, leaving just a thin coating.

STEP 3: Add onion and garlic to the pan; cook and stir until fragrant, about 2 minutes.

STEP 4: Stir in cooked pork, carrots, green onions, cabbage, and cilantro. Season with pepper, salt, garlic powder, and soy sauce. Remove from the heat, and set aside until cool enough to handle, about 5 minutes.

STEP 5: To assemble lumpia: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia wrapper, leaving a 1 ½ inch space at both ends.

STEP 6: Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tightly to close.

STEP 7: Moisten the other side of the wrapper with water to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble remaining lumpia.

STEP 8: Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes.

STEP 9: Slide 3 to 4 lumpia into the hot oil, making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry remaining lumpia.

STEP 10: Serve immediately. Enjoy!

Chicken tinola, or tinolang manok in Tagalog, is translated to chicken stew or soup. While it's fairly different from chicken adobo, chicken tinola is also a popular comfort food. It's an indigenous soup from the Philippines and was even included in the Filipino hero Jose Rizal's novel Noli Me Tángere in the 1800s.The Tinolang Manok recipe is said to be invented in the late 1800s, that's around two hundred years ago! But some believe the recipe was developed way earlier. Regardless of its origin, it has evolved into a dish that we can proudly call our own.

This soup is similar to many chicken soups–eating it just feels good for your soul. It’s steamy, warm and full of flavor from the tender chicken, fragrant onions, ginger, garlic, and rich in greens like malunggay (moringa) or chile pepper leaves. These days, you can find many variations of chicken tinola. You can add watercress, spinach, taro, long finger peppers, chayote, and more. It’s one of the easiest chicken soup recipes to make in the Philippines, and is often a staple in homes since its such a simple comfort food.

If you love ginger then this Chicken Tinola is for you. A simple everyday Filipino soup that is very healthy and flavorful. This Tinola recipe is made with chicken, ginger, garlic, onion, fish sauce, chayote, red chili leaves, and with lemongrass.

How to cook Tinola

1.Saute ginger, garlic, onions in hot oil until aromatic. 2.Add the chicken pieces and fish sauce and render until fats and juices come out.(In case you do not have fish sauce, you can use salt. ) 3.Pour in water and bring to boil. Cook until meat is tender. 4.Add the sayote or green papaya and cook until soft. 5. add the chili or malunggay leaves. 6. Ready to serve.ENJOY!

FILIPINO SINIGANG Sinigang, sometimes anglicized as sour broth, is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind, although it can use other sour fruits and leaves as the souring agent such as unripe mangoes or rice vinegar.Epitomizes the Filipino love for sour and savory flavors, featuring a tamarind-based broth that is both refreshing and comforting.

Pork Sinigang (Sour Stew with Pork) you can also use Fish, Shrimp and Chicken.

Ingredients:

1/4 lb. pork shoulder (pork butt), cut into quarters 3 tomatoes, sliced 2 onions, sliced 5 cloves garlic, thinly sliced 3-4 cups kangkong (or spinach, or kale) 2 cups string beans, chopped 2 inch pieces 2 horse radish roots, peeled and sliced into ¼ inch slices 3 medium sized gabi, or starchy potato (or sweet potato) ½ cup tamarind paste (or 3-4 whole tamarind pods) 2-3 tablespoons fish sauce 2-3 tablespoons calamansi (or 2 tablespoons lemon or lime with 1 teaspoon honey) 5-6 cups boiling water 1 tablespoon salt 1 tablespoon pepper 1 teaspoon oil Fresh parsley sprigs, optional

Directions:

Season pork with salt and pepper. If using tamarind paste, incorporate into the marinade for the pork. In a large pot, heat oil and sear pork on all sides 3-5 minutes. Add garlic, onions, gabi, horseradish, and string beans and sauté 3-5 minutes. Add tamarind pods, if using, and the juice of calamansi and stir. Add boiling water, season with fish sauce, and salt and pepper to taste. Simmer for 10-15 more minutes, or until gabi is fork tender. Add the kangkong and tomatoes at the end and simmer for another 5-10 minutes. Add extra calamansi at the end for extra tartness. Before serving, remove the tamarind pods. Serve in a large bowl with rice and garnish with fresh parsley (optional).READY TO SERVE.ENJOY!!

AdoboPrep Time: Ingredients: Directions: