josie's kitchen

Posts Tagged ‘pork recipe’

I told you hubby loves barbecue, here’s another one

Same ingredients for the marinade, also done on his improvised barbecue  grill/oven. This part is also on the rib section of the pork but here it’s pure meat and the bone was removed. It took him 2 hrs. to cook this meat and came out tender and juicy also.

Hubby loves to make BBQ, he made an improvised oven. It’s a small cabinet but inside there is a grill where you can place the meat and under the grill is an iron tray where the charcoal will be placed and lighted to barbecue the meat.

Here is one of his creations

Ribs (whole)

marinade:

• 1 cup sprite
• soysauce
• minced garlic
• ground pepper
• calamansi juice
• catchup

He marinated the meat for at least two hours and placed in the refrigerator and then barbecued in medium charcoal heat. He brushed it with the marinade every once in a while on the grill.  The meat came out tender and juicy except for a little burned part.

This was hubby’s work (not his job) he just love to cook and try to create his own recipe. This is the of his home-made longaniza or meat sausage. You can store it in the freezer for future use. No additives and preservatives. Carrot is used to make it healthier. Good for the kids’ school snacks/lunch.

• 1/2 kilo ground pork
• 1 tsp. minced garlic
• 1 carrot chopped
• salt and pepper
• 2 stalk Chinese celery chopped finely
• thin layer of fat or panyo (handkerchief) use as casing

• Mixed all the ingredients except the fat casing.
• Put 2 tbsp. of the mixture to the fat casing and roll.
• Steam for 5 minutes to cook the meat and fry until golden brown.
• Serve with steamed rice or bread.

Serves 6-8

Our main dish today is Dinuguan, a pork recipe with pork blood (or beef blood) use as sauce. This is one of the native dishes here in the Philippines, others may find it gross or exotic, but for us it’s just a regular meal. Our lunch today is Dinuguan serve with hot steamed rice and fresh pineapple as dessert.

To start here are the ingredients:

• 1/2 pork cut into bite size pieces
• 2 cups pork blood
• 2 cloves garlic minced
• 1 med. onion chopped
• 2 pcs. green long chili (sili pansigang)
• 2 tbsp. white vinegar
• 1 pc bay leaf
• dry oregano leaves
• salt to taste
• 1 tbsp sugar

Serves 6-8

• Cook pork in a small amount of water (about 1/2 cup) until dry and let the fat came out, set aside.
• In the same pan, saute garlic and onion then add the pork again.
• Pour the pork blood while stirring to prevent any lump to form, simmer while stirring occasionally to attain consistency in sauce  thickness.
• Add Chili pepper and bay leaf.
• Add vinegar, cover and let boil for 3 minutes without stirring.
• Add salt and sugar to taste.

Variations:

• You can use or add pork innards like intestines and liver, add ginger to remove the odd smell and taste of the innards.
• Add coconut milk for more creamy taste.