Filipino Pork Chop Steak Recipe

Prep Time10 minutes

Cook Time50 minutes
Total Time1 hour
Servings6
AuthorVanjo Merano

Ingredients
 2 lbs. pork chops
 5 to 6 tablespoons soy sauce
 1 1/2 cups water
 1 large red onion peeled and sliced crosswise
 juice from 3 limes or 4 large calamansi
 Salt and pepper to taste
 1 teaspoon granulated white sugar
 3 tablespoons cooking oil

Instructions
1. Heat the oil in a pan.
2. Pan-fry both sides of the pork chop for 3 to 4 minutes or until medium brown.
3. Pour-in soy sauce and lime (or calamansi) juice.
4. Add water and sugar. Let boil. Cover and simmer for 40 minutes or until the pork
becomes tender. Note: add more water if needed.
5. Put-in the onions, salt (only if needed), and pepper. Cook for 8 more minute.
Note: The dish should have some sauce in it when its done. Adding enough
water in the middle of the process will help as long as you make sure that you
control the amount.
6. Transfer to a serving bowl. Serve with rice.
7. Share and enjoy!
Pork and Chicken Adobo Recipe
CourseMain Course
CuisineFilipino
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings6 people
Calories927kcal
AuthorVanjo Merano

Ingredients
 1 1/2 lbs pork belly chopped
 1 1/2 lbs chicken cut into serving pieces
 4 pieces dried bay leaves
 2 teaspoons whole peppercorn
 1 head garlic slightly crushed
 6 tablespoons vinegar white
 1/2 cup soy sauce
 1 tablespoon oyster sauce
 2 teaspoons brown sugar
 2 cups water
 Salt to taste
 3 tablespoons cooking oil
US Customary - Metric

Instructions
1. Heat oil in a pan
2. Once the oil becomes hot, add the garlic. Cook until the color turns golden
brown.
3. Remove the garlic and set aside. Add pork and chicken. Cook for 5 minutes or
until the color turns light brown.
4. Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil
and simmer until the meat gets tender.
5. Add the sugar and stir.
6. Pour-in vinegar and let boil.Simmer until most of the liquid evaporates.
7. Add salt to taste. Put-in the fried garlic, stir, and cook for 2 minutes.
8. Serve. Share and enjoy!
Pininyahang Manok
CourseMain Course
CuisineFilipino
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings6 people
Calories439kcal
AuthorVanjo Merano

Ingredients
 2 lbs chicken cut into serving pieces
 12 ounces pineapple chunks canned
 2 pieces tomato chopped
 1 cup bell pepper cut into thick strips
 1 piece carrot wedged
 2 1/2 tablespoon fish sauce patis
 1/2 cup fresh milk
 2 tablespoon garlic minced
 1 piece onion sliced
 2 tablespoon cooking oil
US Customary - Metric

Instructions
1. Marinate the chicken in pineapple juice/concentrate (derived from the can of
pineapple chunks) for 20 to 30 minutes
2. Pour the cooking oil in a cooking pot / casserole then apply heat
3. Sauté the garlic, onion, and tomatoes
4. Put-in the chicken and cook until color of the outer part turns light brown
5. Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil
6. Add the pineapple chunks and simmer until the chicken is tender and half of the
liquid evaporates (about 20 to 30 minutes).
7. Put-in the carrots and simmer for 5 minutes
8. Add the bell pepper and fish sauce then simmer for 3 minutes
9. Remove from the cooking pot / casserole and transfer to a serving dish.
10. Serve hot. Share and enjoy!
Ginisang Togue Recipe
CourseMain Dish
CuisineFilipino
Prep Time5 days 5 minutes
Cook Time20 days 25 minutes
Total Time30 minutes
Servings4 people
Calories116kcal
AuthorVanjo Merano

Ingredients
 12 ounces mung bean sprout
 1 piece carrot julienne
 12 pieces shrimp head and scales removed
 1 piece tomato cubed
 1 piece onion chopped
 4 cloves garlic minced
 1 piece red bell pepper cut into strips
 1 piece green bell pepper cut into strips
 2 tablespoons oyster sauce
 Ground black pepper to taste
 1 1/4 cups cooking oil
US Customary - Metric

Instructions
1. Sauté the garlic, onion, and tomato.
2. Once the onion and tomato softens, add the shrimp. Saute for 1 minute.
3. Add the tofu. Cook for 30 seconds.
4. Add the mung bean sprouts and carrot. Saute for 1 minute.
5. Add the bell peppers. Cook for another minute.
6. Season with oyster sauce and ground black pepper.
7. Serve hot with rice. Share and enjoy!
Ginisang Sayote
Sauteed chayote with carrots and pork. This dish is easy to prepare. Yum!
CourseMain Course
CuisineFilipino
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings5 people
Calories180kcal
AuthorVanjo Merano

Ingredients
 3 pieces sayote sliced
 1 knorr pork cubes
 1 piece carrot sliced into strips
 5 ounces pork belly sliced into thin pieces
 1 piece onion chopped
 5 cloves garlic crushed and minced
 1 3/4 cups water
 Ground black pepper to taste
US Customary - Metric

Instructions
1. Heat a cooking pot. Sear pork until brown and oil is extracted.
2. Add onion and garlic. Saute until onion softens.
3. Pour 1 ½ cups water. Let boil. Cover the pot and continue to boil in low heat until
liquid completely evaporates.
4. Add chayote and saute for 2 to 3 minutes.
5. Add carrots. Saute for 2 minutes.
6. Pour Knorr Pork SavorRich Liquid Seasoning. Stir.
7. Add ground black pepper (optional). Pour ¼ cup water. Cover the pot. Cook for 1
minute.
8. Transfer to a serving plate. Serve!
9. Share and enjoy!
Ginisang Monggo with Dilis
This is a recipe for Ginisang Monggo with Dilis.
CourseVegetable
CuisineFilipino
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings3
Calories406kcal
AuthorVanjo Merano

Ingredients
 1 ¼ cups mung beans soaked in water overnight
 4 oz. dried anchovies dilis
 1 piece tomato diced
 1 piece onion diced
 4 cloves garlic crushed
 1 bunch spinach
 ¼ teaspoon ground black pepper
 1 ½ tablespoons patis fish sauce
 3 cups water
US Customary - Metric

Instructions
1. Heat oil on a pot.
2. Saute garlic, onion and tomato.
3. Once the onion gets soft, add the dried dilis. Stir and cook for a minute.
4. Add the soaked mung beans. Saute for1 to 2 mimutes.
5. Pour-in water. Let boil. Cook in low heat until the mung beans gets soft and
mushy. Note: you can add more water if needed.
6. Sprinkle some ground black pepper and then add fish sauce. Stir.
7. Add the spinach. Cook for 3 minutes.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!
Maja Blanca
This is a recipe for Maja Blanca.
CourseDessert
CuisineFilipino Recipe
Prep Time8 minutes
Cook Time35 minutes
Total Time43 minutes
Servings8 people
Calories574kcal
AuthorVanjo Merano

Ingredients
 4 cups coconut milk
 3/4 cup cornstarch
 14 ounces condensed milk
 3/4 cup fresh milk
 3/4 cup granulated sugar
 15 ounces whole sweet kernel corn
 5 tbsp toasted grated coconut
US Customary - Metric

Instructions
1. Pour the coconut milk in a cooking pot and bring to a boil.
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all
the ingredients are evenly distributed.
3. Simmer for 8 minutes
4. Combine the milk and cornstarch then whisk until the cornstarch is diluted
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired thickness
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat
tool such as a wooden spatula
8. Allow to cool down then refrigerate for at least 1 hour
9. Garnish with toasted grated coconut (or latik if available)
10. Serve cold. Share and enjoy!