LECHON KAWALI

1 1/2 lbs pork liempo (pork belly) 3 garlic cloves, crushed 2 laurel leaves (bay leaves) 1 teaspoon peppercorns or 1/2 teaspoon black pepper salt water, for boiling oil (for frying)

Sauce:

3 tablespoons soy sauce 5 tablespoons vinegar 1 shallot, minced or 1 small onion, minced 1 garlic clove, minced chili peppers (optional)

Lechon Kawali Cooking Instructions:

Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan. Bring to a boil and simmer for 35-45 minutes or until skin is tender. Drain, cool and air dry. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin. Mix all the sauce ingredients and serve lechon kawali while its hot.

Read more: http://www.pinoyrecipe.net/lechon-kawali-recipe-crispy-pan-friedroasted-pork/#ixzz24G5xD4tq

Lechon Kawali Ingredients:

I kilo pork belly (liempo) 2 tablespoon salt 1/2 tablespoon peppercorns 4 cloves garlic; pounded 1 bottle 7-up (optional) Cooking oil Sauce Ingredients: Vinegar Soy sauce Onion ; chopped Garlic; mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions:

Boil water with salt, garlic, peppercorn, and 7-up. Add pork and continue boiling until tender. Strain pork and keep dry. Deep fry in hot cooking oil until golden brown and crispy. Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce, onion, and garlic.

Kalderetang Kambing Ingredients:

1 1/2 kilos goat meat, cut into chunks 1 potato; quartered 1 carrot; cut in 1 inch chunks or slices 4 cloves garlic; pounded 1 onion; chopped 1 can liver spread or ground liver 1 tomato; quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper; sliced 1 tablespoon ground black pepper 2 stems kinchay (celery); chopped 2 laurel leaves 1/2 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions:

Fry the potato and carrot for 3 minutes. Set aside. In a bowl, marinate goat meat in vinegar, soy sauce, and ground black pepper for 1 hour. Set aside. Saut garlic and onion in a saucepan. Add the marinated goats meat, tomato, and kitchay. Continue sauteing until all liquid has evaporated and meat starts to render fat. Add water enough to cover the goats meat. Boil until tender. Add tomato sauce and pickles. Simmer for 10 minutes. Add the cheese, peanut butter, liver spread, potato, olives, and carrots. Simmer for 5 minutes. Drop the bell pepper. Simmer 1 minute before serving. Serve hot! + Share this Filipino recipe to a friend!

Paksiw na Pata Ingredients:

1 kilo porks leg (pata); cut into serving sizes 1/2 cup vinegar 1/4 cup soy sauce 1 head garlic; crushed 1/2 cup banana blossoms (bulaklak ng saging) 2 bay leaves (laurel) 2 tablespoons sugar Salt and pepper to taste Water

Paksiw na Pata Cooking Instructions:

Place porks leg in a saucepan and add water to cover. Add all the ingredients except the banana blossoms. Bring to a boil, then lower heat to medium low fire. When pork is tender and thick sauce is formed, add the banana blossoms. Simmer until banana blossoms is done.

Pata Tim Ingredients:

1 kilo porks leg (pata) 1/4 cup soy sauce 3/4 cup pineapple juice 3/4 cup oyster sauce 5 cloves garlic; crushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion; chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions:

In a stock pot with enough water, simmer the pork pata with all the ingredients until fork tender. Add hot water if necessary to replace the

evaporated liquid. Drain and cut the meat from one side and separate the bones. Save 1 cup of broth. Place lettuce in a platter. Put the pata over the lettuce. Set aside.

Pata Tim Sauce Ingredients:

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions:

In a skillet, combine broth, cornstarch, and salt to taste. Bring to boil until sauce becomes thick. Pour the sauce on top of the pata. Serve hot!

Cooking Tip:
Boiling the pork's leg slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.