Lechon Kawali Recipe

Ingredients 2 lbs pork belly 2 tbsp salt 2 tbsp whole pepper corn 5 pcs dried bay leaves 3 cups cooking Oil 34 ounces Water Cooking Procedure 1. Place the water on a big cooking pot and bring to a boil 2. Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender 3. Remove the meat from the pot and let it cool down for a few minutes 4. Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections 5. We now need to deep fry the meat. On a dry cooking pot place the cooking oil and heat it up 6. When the oil is hot enough, put the meat in the cooking pot and let it cook until the immersed side is brown and the meats texture is crispy 7. Flip the meat to cook the opposite side 8. Remove the meat from the pan, let it cool down a little then slice according to desired portions 9. Serve hot. Share and Enjoy!

Pork Asado

Ingredients: 1 1/2 lbs pork 1 teaspoon five spice powder 1/2 cup soy sauce 1/3 cup brown sugar 1 teaspoon garlic, minced 2 tablespoons cooking rice wine 1/4 teaspoon salt 1 to 2 cups water Cooking procedure: 1. Combine soy sauce, five spice powder, garlic, cooking rice wine, and salt then mix well. 2. Marinade the pork in the combined mixture for at least 1 hour. 3. Heat a cooking pot then put-in the pork along with the marinade and water then let boil. 4. Add brown sugar and stir to distribute evenly. 5. Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side. 6. Turn off the heat and remove the meat from the cooking pot. 7. Allow the meat to rest for about 10 minutes then slice. 8. Transfer to a serving plate and top with the thick sauce then serve. 9. Share and enjoy!

Pork Afritada Recipe

Ingredients 2 lbs pork, chopped 1 big potato, cut into wedges 1 big carrot, cut into wedges 3 pieces dried bay leaves 2 cups tomato sauce 1 tsp ground black pepper 1 cups beef or pork broth 1 cup bell pepper, diced 1 tsp garlic, minced 1 cup onion, chopped 2 tbsp cooking oil salt to taste Cooking Procedure 1. Heat the cooking oil in a pan and saut the garlic and onions 2. Add the pork and saut until the outer parts are cooked (approximately 5 minutes) 3. Add the bay leaves and tomato sauce then simmer for 5 minutes 4. Add the ground black pepper then pour-in the broth and simmer for 30 to 40 minutes (or until the meat is tender) 5. Put-in the potato and carrots then simmer for 5 to 7 minutes 6. Add the bell pepper and simmer for 3 another minutes 7. Add salt to taste 8. Serve hot. Share and enjoy!

Dinuguan Recipe
Ingredients 1 lb pork loin, cut into cubes 1 cup vinegar 2 pcs long green pepper 1 1/2 tbsp brown sugar 1 medium sized onion, chopped finely 1 tbsp garlic, minced 1 tbsp cooking oil 1 cup water 10 oz pork blood Cooking Procedure 1. Saut the garlic and onion in a pan 2. Add the pork and saut for about 5 mins 3. If you like it to be more tasty, you may add 1 pork or beef cube followed by a cup or two of water. 4. Simmer until the water is almost gone to tenderize the meat 5. Add the pork blood and mix well. Let this simmer for 10 minutes 6. Add the vinegar. Simmer for 15 minutes. 7. Put the brown sugar in followed by the long green pepper and simmer for 2 minutes 8. Serve hot 9. Enjoy your meal!

Igado Recipe
Ingredients 2 lbs. pork tenderloin, sliced into 2 inch strips 1/2 lb pigs liver 1/2 lb pigs kidney 1 1/2 cups green pea 1 medium-sized carrot, cut into strips 1 tablespoon garlic, minced 1 medium-sized onion, diced 1 large red bell pepper, cut into strips 3 pieces dried bay leaves 6 tablespoons soy sauce 5 tablespoons vinegar 1 1/4 cup water 2 tablespoons cooking oil Salt and pepper to taste Cooking Procedure 1. Heat the cooking pot and pour-in the cooking oil. 2. When the oil is hot enough, saut the garlic and onions. 3. Add the pork tenderloin and continue cooking until the color of the outer part turns light brown. 4. Pour-in the soy sauce and water then simmer until the pork is tender. 5. Add the pigs kidney, dried bay leaves, salt, and pepper and simmer for 10 minutes. 6. Add the pigs liver and vinegar then simmer for another 10 minutes. 7. Put-in the carrots and simmer for 3 minutes. 8. Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to evaporate to thicken the remaining sauce. 9. Transfer to a serving plate then serve. 10. Share and Enjoy!

Menudo Recipe
Ingredients 2 lbs pork 1/2 lb pigs liver 1 cup carrots, diced 1 cup potatoes, diced 1/2 cup soy sauce 1/2 piece lemon 1 small onion, chopped 3 cloves garlic, minced 1 teaspoon sugar 3/4 cup tomato sauce 1 cup water 4 pieces hotdogs, sliced diagonally 2 tablespoons cooking oil 2 to 3 pieces dried bay leaves salt and pepper to taste Cooking Procedure 1. Combine pork, soysauce, and lemon in a bowl. Marinate for at least 1 hour. 2. Heat oil in a pan 3. Saute garlic and onion. 4. Add the marinated pork. Cook for 5 to 7 minutes. 5. Pour in tomato sauce and water and then add the bay leaves.Let boil and simmer for 30 minutes to an hour depending on the toughness of the pork. Note: Add water as necessary. 6. Add-in the liver and hot dogs.Cook for 5 minutes. 7. Put-in potatoes, carrots, sugar,salt, and pepper. Stir and cook for 8 to 12 minutes. 8. Serve. Share and enjoy!

Lechon Paksiw Recipe

Ingredients 4 lbs leftover Lechon or Lechon kawali 3 cups Lechon sauce (follow the link for our homemade authentic Lechon sauce recipe) 2 cups beef stock 6 cloves garlic, crushed 2 large onions, chopped 1 teaspoon whole peppercorn 8 pieces dried bay leaves 1/2 cup soy sauce 3/4 cups vinegar 3/4 cups sugar salt to taste Cooking Procedure 1. Heat a cooking pot and pour-in the beef stock. Bring to a boil. 2. Put-in the garlic and onions then cook until the texture becomes soft. 3. Add the whole peppercorns, dried bay leaves, and soy sauce. 4. Put-in the leftover Lechon and simmer for 30 to 35 minutes. 5. Add the vinegar and bring to a boil. Simmer for 10 minutes. 6. Add the sugar and Lechon sauce then simmer for another 5 minutes. 7. Dash-in some salt to taste then stir. 8. Turn off the heat and transfer to a serving plate. 9. Serve hot with rice. Share and enjoy!

Embutido Recipe
Ingredients 2 lbs ground pork 12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise 3 pcs hard boiled eggs, sliced 1/2 cup sweet pickle relish 1/2 cup tomato sauce 2 pcs raw eggs 2 cups cheddar cheese, grated 1 cup red bell pepper, minced 1 cup green bell pepper, minced 1 1/2 cup raisins 1 cup carrots, minced 1 cup onion, minced salt and pepper 2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.) Cooking Procedure 1. Place the ground pork in a large container 2. Add the bread crumbs then break the raw eggs and add it in. Mix well 3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thouroughly 4. Add the raisins, tomato sauce, salt, and pepper then mix well.

5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance) 6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture. 7. Roll the foil to form a cylinder locking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil. 8. Place in a steamer and let cook for 1 hour. 9. Place inside the refrigerator until temperature turns cold 10. Slice and serve. Share and Enjoy!

Baked Pork Chops with Creamy Gravy

Recipe Ingredients

4 1 thick LGCM Bone-In Pork Chops 3/4 cup Milk 1/4 cup water 1 tbsp Butter 1 can Cream of Mushroom Soup Salt and Pepper

Recipe Directions
1. Preheat your oven to 350 degrees. 2. Lightly sprinkle the pork chops with salt and pepper to your taste. 3. Melt the butter in a skillet over medium-high heat. Saute the pork chops in the butter for about 5 minutes per side. 4. In a bowl, combine the milk, water and soup to a make a gravy. Place the sauted pork chops in a baking dish and pour the gravy mixture over the chops. 5. Bake at 350 degrees for 45 minutes. 6. Remove from oven, let stand and serve. Suggested sides include rice, broccoli and grean beans.

Suggested substitutions / additions include: Vegetable oil for butter if looking for a lower fat alternative. Cream of Chicken soup for Cream of Mushroom soup for people who dont like mushrooms. Sauteeing onions and / or mushrooms to serve over the pork chops. Adding a hint of garlic powder to the salt and pepper pork chop seasoning to kick the flavor up a bit.

Chicken Curry Recipe

Ingredients 2 lbs chicken, cut into serving pieces 1 big potato, chopped 1 tbsp garlic, minced 3 stalks celery, cut into 2 inches length 1 medium onion, chopped 1 small red bell pepper, cut into cubes 2 tbsp fish sauce 1 cup coconut milk 2 tbsp curry powder 1 thumb ginger, cut into strips 1 cup water Cooking Procedure 1. Pan-fry the potato and set aside 2. Pan-fry the chicken and set aside 3. In the pan where the chicken was pan-fried, saut the garlic, onion and ginger 4. Add the pan-fried chicken, fish sauce, and curry powder 5. Add water and simmer until the chicken is tender 6. Put-in the red bell pepper, celery, and pan fried-potato then simmer for 5 minutes 7. Add the coconut milk and mix well. Simmer for 5 minutes

Chicken Marinade
Marinade ingredients:

1/4 cup lime juice 4 cloves garlic, minced and divided 1 pound chicken tenders

Once your chicken is marinated, you can move on to cooking. To make amazing fajitas, try this recipe. Ingredients:

1 cup sliced red bell peppers 1 cup sliced green bell peppers 1 cup sliced yellow bell peppers 3/4 cup onion slices (about 1 medium onion) 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon ground red pepper 8 teaspoons reduced-fat sour cream 8 (6-inch) flour tortillas, warmed

Spray a large nonstick skillet with cooking spray. Heat it over medium heat until hot. Add the chicken mixture. Cook and stir five to seven minutes or until browned and no longer pink in center. Remove chicken from the skillet. Drain excess liquid from skillet, if necessary. Add the bell peppers, onion and remaining garlic to the skillet. Cook and stir about five minutes or until tender. Sprinkle with cumin, salt and ground red pepper. Return chicken to skillet. Cook and stir one to two minutes.

Chicken Marengo
Yield: Serves 6 Ingredients:

1 large onion, finely chopped olive oil 2 1/2 to 3 1/2 pounds chicken pieces or 1-1/2 pounds boneless chicken breast cut into bite-size pieces 2 cans (14.5 ounces each) canned Italian plum tomatoes, drained 1 cup chicken stock 1/2 cup dry white wine or dry sherry 3 parsley sprigs 1 tablespoon ground thyme 1 teaspoon salt 1/2 teaspoon ground black pepper 1 bay leaf 2 cloves of crushed garlic butter 8 ounces sliced mushrooms juice of 1 lemon 2 tablespoons fresh minced parsley, for garnish

Preparation: Saute the onions in olive oil till translucent. Add pieces of chicken, saute until brown on all sides. Add the tomatoes, the chicken stock and wine. Add the parsley sprigs, thyme, salt, pepper, bay leaf, and garlic. Simmer covered for 1 hour. Melt butter in a saucepan and saute the mushrooms until tender. Sprinkle with lemon juice. Remove the chicken pieces from pot and arrange them in a dish. Strain the

sauce. Add mushrooms to the sauce and pour over the chicken. Garnish with minced parsley and bread crumbs. Serve with hot cooked pasta or rice.

Chicken Lollipop Recipe

Ingredients 10 pieces chicken wings 1 1/2 cup panko bread crumbs 2 pieces raw eggs 1/4 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon ground black pepper 3 cups cooking oil Cooking Procedure 1. Divide the chicken wing into 3 parts by slicing through the joints. Set aside the wingtip for other possible uses. 2. Shape the wing to look like a lollipop. You should have two parts of the chicken wing by now: the one with a single bone and the one with two bones. Start by selecting the part with one bone. 3. Separate the meat from the bone by sliding a sharp knife around the tip of the bone where meat is still connected (do not cut through the bone).

4. Place the wing vertically on top of a flat surface while holding the part where the knife passed. 5. Gently push downward while gripping the bone with your thumb and index finger until the meat slides down. 6. Arrange the meat by inverting the inner part until a lollipop shape is formed. Note: Do the same procedure for the part with two bones. However, you need to first detach the smaller bone before commencing. 7. Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes. 8. Crack the eggs and transfer to a bowl then whisk. 9. Gradually add-in the all-purpose flour while whisking until a batter is formed. 10. Dip the chicken lollipop on the batter then to the Panko breadcrumbs. 11. Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color of the outer part turns medium brown (about 8 to 10 minutes). 12. Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel. Let it stand until excess oil is absorbed by the paper towel. 13. Serve with your favorite dip. Share and enjoy!

Fried Chicken Recipe

Ingredients 1/2 chicken (about 1/2 to 3/4 lbs) sliced lengthwise 1 tablespoon soy sauce 1 1/4 tablespoons 5 spice powder 2 teaspoons salt 1/2 teaspoon ground black pepper 6 cups water 4 cups cooking oil Cooking Procedure 1. Combine 5 spice powder, salt, and ground black pepper in a bowl. Mix well and set aside. 2. Pour water in a steamer. Bring to a boil. 3. Arrange the chicken in the steamer. Steam for 40 to 45 minutes. 4. Remove the chicken from the steamer and place in a plate with sliced part facing down. Let the chicken cool down. 5. Rub the soy sauce all over the chicken. 6. Run the 5 spice powder mixture all over the chicken. Let the chicken dry in open air for 6 hours. 7. Heat the cooking oil in a deep cooking pot or deep fryer. Deep fry the chicken in 350F for 10 to 12 minutes. 8. Transfer to a serving plate. Serve with Yang Chow fried rice. 9. Share and enjoy!

Recipe: Chicken Asado

Ingredients 2 lbs chicken, cut into serving pieces 1/4 cup lemon juice 2 tablespoons soy sauce 1/4 cup butter 1 1/2 cup of tomato sauce 1 large onion, diced 2 pieces dried bay leaves 2 large potatoes, quartered 2 teaspoon salt 1/2 teaspoon ground black pepper 3/4 cup cooking oil Cooking Procedure 1. Rub the chicken with salt and pepper and let stand for at least 30 minutes. 2. Heat a frying pan then pour-in the cooking oil and Pan Fry the chicken. Set aside. 3. Heat a cooking pot or wok then put-in the butter. 4. When the butter is hot enough, add the onions and saut until the texture becomes soft. 5. Add-in the bay leaves and cook for a minute. 6. Pour-in the tomato sauce and bring to a boil. 7. Add the soy sauce and lemon juice then stir to ensure that the mixture is properly distributed and simmer for 5 to 7 minutes. 8. Add the pan-fried chicken and simmer for 10 minutes. 9. Place the potatoes in and continue to simmer for 7 to 12 minutes. 10. Turn off the heat then transfer to a serving plate and serve. 11. Share and enjoy!

Grilled Chicken
Ingredients 4 pieces chicken leg quarters, cleaned 1/2 cup soy sauce 1 piece lemon or 4 pieces calamansi 2 teaspoons salt 1 teaspoon ground black pepper 1/2 cup banana ketchup Cooking Procedure 1. Make the marinade by combining the soy sauce, juice of 1 lemon, banana ketchup, salt, and ground black pepper in a bowl. Stir to mix. 2. Put the chicken leg quarters inside a large freezer bag, and then pour-in the marinade. 3. Shake the bag gently to coat the chicken with marinade then remove the air inside the bag. Seal the bag then refrigerate overnight. 4. Remove the chicken from the bag and transfer the remaining marinade to a bowl. 5. Heat-up your grill and start grilling the chicken under medium heat for 12 to 15 minutes per side or until the chicken is completely cooked. Do not forget to baste the chicken with the remaining marinade mixture. Note: Chicken takes a long time to cook. Grilling it in high heat will cause the outer part of the chicken to cook earlier leaving the inside raw. 6. Remove from the grill and transfer to a serving plate.

7. Serve with steamed rice. 8. Share and enjoy!

Chicken Pastel Recipe

Ingredients 2 lbs boneless chicken breast, cubed 2 pieces Chorizo (or Chinese sausage) 2 pieces Beef franks (or Vienna sausage, hotdogs) 1 regular sized carrots, cubed 1 regular sized potato, cubed 2 tbsp flour 1 cup chicken stock 6 to 10 pieces green olives 3 tbsp soy sauce 1 pc lemon (or 5 pieces calamansi) 1 cup white mushroom sliced (or button mushrooms) 1 cup butter 1 tsp salt 1 tsp pepper 3 cups water Cooking Procedure

1. 2. 3. 4. 5. 6. 7.

Marinade the chicken in lemon and soy sauce mixture for a minimum of 10 minutes In a pot, place 3 cups of water and bring to a boil Add the salt and pepper then put-in the chicken Let the chicken cook until liquid completely evaporates. Set aside On the same pan, apply heat and place the butter Put-in the tenderized chicken and fry until the color turns golden brown Add the Chorizo (or Chinese sausage) and beef franks (or Vienna sausage, hotdogs) and simmer for 5 minutes 8. Pour the chicken stock and bring to a boil 9. Put-in the carrots, potatoes, mushrooms, and green olives. Mix and simmer for 5 minutes 10. Thicken the sauce by adding flour and butter mixture (please see procedures below on how to make this) 11. Put the chicken in an oven-safe container and cover the top with dough (The dough will eventually be the pie crust after baking.) 12. Place in the oven and bake in 400 degrees Fahrenheit for 40 minutes

Chicken Afritada Recipe

Ingredients 2 lbs chicken, cut into serving pieces 1 large potato, quartered 1 large carrot, sliced 1 large bell pepper, sliced 1 cup green peas 8 ounces tomato sauce 4 cloves garlic, minced 4 pieces hotdogs, sliced 1 medium onion, diced 1 1/4 cups chicken broth or stock 2 pieces dried bay leaves 1 teaspoon granulated white sugar 4 tablespoons cooking oil Salt and ground black pepper to taste Cooking Procedure 1. Pour-in cooking oil in a cooking pot or casserole then apply heat. 2. Pan-fry the chicken until the color turns light brown (about 3 minutes per side). 3. Remove the chicken from the cooking pot. 4. On the same cooking pot, saut garlic and onions. 5. Put-in the sliced hotdogs and pan-fried chicken then cook for a minute. 6. Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30 to 40 minutes.

7. Add the potato and carrots then simmer for 7 minutes or until the vegetables are soft. 8. Put-in the bell pepper, green peas, salt, sugar, and ground black pepper then cook for 3 minutes more. 9. Turn-off heat then transfer to a serving plate. 10. Serve with steamed rice. Share and enjoy!

BAKED CHICKEN BREAST SUPREME

6-12 oz. chicken breasts 2 c. sour cream 1/4 c. lemon juice 4 tsp. Worcestershire sauce 4 tsp. celery salt 2 tsp. paprika 4 cloves garlic, minced 4 tsp. salt Pepper to taste 1 3/4 c. dry bread crumbs 1/2 c. each butter & shortening Make day ahead, serves 10-12. Cut chicken breasts in half. Wipe with damp paper towels. In large bowl combine sour cream with lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper

and garlic. Add chicken to sour cream mixture, coating each piece well. LEt stand, covered in refrigerator overnight. Preheat oven to 350 degrees. Remove chicken from sour cream. Roll crumb coating evenly. Arrange in single layer in large shallow pan. Melt butter and shortening, spoon 1/2 over chicken and bake 45 minutes then spoon remaining over. Bake 15 minutes.

Beef Steak Recipe

Ingredients 1 lb beef sirloin, thinly sliced 1/4 cup soy sauce 1 piece lemon or 3 pieces calamansi 1/2 tsp ground black pepper 3 cloves garlic, crushed 1 large onion, sliced into rings 3 tbsp cooking oil

salt to taste Cooking Procedure 1. Marinade beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour 2. Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Set aside 3. In the same pan where the onions were fried, fry the marinated beef (without the marinade) until color turns brown. Set aside 4. Put-in the garlic then saute for a few minutes 5. Pour the marinade and bring to a boil. 6. Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed. 7. Add the stir-fried onions and some salt to taste. 8. Serve hot. Share and Enjoy!