Josie's Kitchen

Posts Tagged ‘pork recipe’

Hubby did it again, a pork ribs roasted in a coal for three hours (imagine that? lol). He was trying to duplicate the crispy skin of a Pork Lechon and was very successful in doing so. Just look at the photo and this was for our lunch last Saturday. The dipping was a Mang Tomas Lechon Sauce (sarsa).

The pork belly weight more than 2 kilos and was marinated in soy sauce, salt and pepper overnight and stored in the refrigerator. It was roasted in an open coal fire for three hours, rotated occasionally for even cooking and to prevent burning.
This is also a recommended alternative to Pork Lechon this coming Holiday season.

Inspired by Chef Sandy Daza’s Asian Meatloaf, we did our own version minus some of the ingredients like bacon, ground beef, Chinese chorizo and banana catsup, since we used what was available in the kitchen plus the Lee Kum Kee products from the gift bag. The sauces did make a big difference on the taste of our meatloaf, making it more flavorful.

Here is the ingredients:

• 500 grams ground pork
• 250 grams mixed veggies (available at the supermart)
• 1/2 cup breadcrumbs
• 2 med. size onions chopped
• salt to taste
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tsp garlic sauce
• 2 eggs

Procedure:

1. Mix all the ingredients together and place in a llanera, here we used 3 llanera (leche flan mold).
2. Steam for 1 hour.
3. Let it cool before removing from the mold to keep the meatloaf intact.

Tip: Use katsa or clean cloth covering the mixture while steaming to prevent the moist from dripping into the mixture.

This recipe is a complete healthy meal. With meat and veggies combined. Nice for this cold weather.

For the meatballs ingredients:

• 1/2 kilo ground pork
• 2 med. onions chopped
• 1/2 cup chopped carrots
• salt and pepper to taste
• 1 egg
• 2 tbsp. flour

For the soup:

• 1/2 tsp. minced garlic
• 1 med. onion chopped
• 200 gms.  cabbage chopped
• 2 tbs. (patis) fish extract  (or as preferred saltiness)
• 1/2 tsp. ground pepper
• cooking oil
• 2 pork cubes

Method:

1. For the meatballs, mixed all the ingredients, get 1 tbsp. of the mixture and form into a ball. Set aside
2. For the soup:

• Saute  garlic, then onion till caramelized.
• Add 2 to 3 cups of water and pork cubes, simmer.
• Now add the meat balls and continue simmering until the meatballs are done.
• Add carrots and cabbage, season with fish extract (patis) and ground pepper.
• Cook until the veggies are half-cooked, to retain the color and crispness.
• Serve hot with steamed rice.

Variation: You can add miswa or  thin flour Chinese noodles to the soup.