Baked Barbecue Beans Recipe

Baked Barbecue Beans Recipe - Ingredients and Procedures.

Ingredients:

• 2 (16-oz) cans pork & beans or 1 (28-oz) can
• 4 slices cooked bacon, diced
• 2 tablespoons brown sugar
• 1 tsp. dry mustard
• 1/2 cup barbecue sauce
• 1 medium onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped

Procedures:

• Mix pork and beans, bacon, brown sugar, mustard and barbecue sauce.
• Add onions and peppers.
• Bake, covered, for about 1 hour at 350°.

Pork and Shrimp Pancit Recipe

Pork and Shrimp Pancit Recipe - Ingredients and Procedures.

Ingredients:
1 (6.75 ounce) package rice noodles
5 tablespoons vegetable oil, divided
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon ground ginger
1 1/2 cups cooked small shrimp, diced
1 1/2 cups chopped cooked pork
4 cups shredded bok choy
3 tablespoons oyster sauce
1/4 cup chicken broth
1/4 teaspoon crushed red pepper flakes
1 green onion, minced

Procedures:
Soak the rice noodles in warm water for 20 minutes; drain.
Heat 3 tablespoons oil in a wok or large heavy skillet over medium high heat.
Saute noodles for 1 minute.
Transfer to serving dish, and keep warm.
Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute.
Stir in bok choy, oyster sauce and chicken broth.
Season with pepper flakes.
Cover, and cook for 1 minute, or until bok choy is wilted.
Spoon over noodles, and garnish with minced green onion.

Pork Stir Fry With Peas And Mushrooms

Pork Stir Fry With Peas And Mushrooms Ingredients and Procedures.

Ingredients:

• 2 tablespoons Peanut Oil
• 12 ounces Pork Tenderloin, cut in strips
• 4 ounces Shiitake mushrooms, sliced
• 6 ounces Sugar Snap Peas
• 2 teaspoons each minced Garlic
• 2 teaspoons sliced Fresh Ginger
• 1/3 cup Stir Fry Sauce
• a few drops of Sesame Oil

Procedures:

• Heat 1 tablespoon peanut oil in wok over medium high heat until very hot.
• Add pork tenderloin strips. Stir-fry 4 minutes or until lightly browned.
• Remove to plate.
• Heat remaining oil in skillet.
• Add mushrooms. Stir-fry 1 minute.
• Stir in sugar snap peas.
• Stir fry until crisp tender.
• Push veggies up side of wok.
• Put garlic and ginger in center of wok.
• Stir-fry 30 seconds.
• Add stir fry sauce.
• Add pork and oranges.
• Stir to heat through.
• Serve over hot cooked Chinese long grain white rice.

Pesto Stuffed Pork Chops With Carmelized Onions Recipe

Pesto Stuffed Pork Chops With Carmelized Onions Recipe.

Ingredients:

• 2 (about 6 ounces) boneless thick-cut pork chops
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 cup prepared pesto in a jar(any flavor divided
• 1 tablespoon olive oil
• 1/2 cup sliced onion

Procedures:

1. Preheat oven to 350>
2. Cut each pork chop horizonally three-forths of the way through the meat, creating a pocket, be careful not to cut all the way through.
3. Rub pork chops with cumin, paprika and salt.
4. Fill each pork chop with 1 tablespoon pesto; secure with tooth picks.
5. Heat oil in medium ovenproof skillet over medium-high heat.
6. Add onion; cook stirring constantly, for 5 minutes.
7. Add pork chops; cook for 1 minute on each side until brown.
8. Place skillet in oven. Bake pork chops and onion for 15 to 20 minutes or until pork is cooked through. Remove tooth picks; top with remaining pesto.

Via: Group Recipes

Shrimps and Sausage Fried Rice

Ingredients:

• 2 preserved Chinese sausages
• 800 g cooked white rice (preferably left overnight after cooking)
• 2 eggs, lightly beaten
• 250 g medium shrimps, peeled and de-veined
• 125 ml water
• 60 ml oil
• 1 medium white or red onion, peeled and chopped
• 4 cloves garlic, peeled and crushed
• 5 tablespoons soy sauce
• 3 scallions, chopped
• pinch of pepper

Procedures:

• Boil the water in a small pot or frying pan and simmer the Chinese sausages over low heat until water evaporates, about 5 - 10 minutes.
• Continue to fry the sausages in their own fat until fully cooked, turning frequently.
• Remove sausages from pan, cool a few minutes, then slice diagonally into 1 cm pieces.
• Set aside.
• Heat 1 tablespoon of the oil in a pan and scramble the eggs.
• Remove scrambled eggs from pan and cut into 1-cm pieces. Set aside.
• Heat remaining oil in a wok.
• Sauté chopped onions and garlic until transparent and aromatic, about 1 to 2 minutes.
• Stir in shrimps and cook until almost done, about 1 to 2 minutes.
• Immediately stir in the cooked rice, the cooked sausages and the scrambled eggs.
• Season with soy sauce and pepper and stir-fry vigorously, distributing all ingredients evenly, until rice becomes a nice brown color and smells fragrant.
• Dish onto serving plates or individual bowls and garnish with chopped scallions before serving.

Via: Asianfreerecipes

Filipino Pork Sisig

Ingredients:

• 1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
• 1/2 lb beef or pork tongue
• 1/2 lb beef or pork heart
• 1/2 lb liver (pork, beef or chicken)
• 2 cups water (for boiling)
• 1 cup pineapple juice (for boiling)
• 1 tsp whole black peppers (for boiling)

Marinade seasonings:

• 1 cup chopped onions
• 3-4 finger hot peppers (siling labuyo) (seeded and chopped)
• 1/4 cup vinegar
• 1/4 cup calamansi juice (lemon juice)
• 1/4 cup pineapple juice
• 1 tbsp minced fresh ginger
• 1 clove garlic, minced
• 1 tsp whole black pepper (crushed)
• 1 pc bay leaf (crushed)
• Salt to taste

Procedures:

• Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
• Drain and cool to room temperature.
• Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.
• Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
• Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
• Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
• Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

* Estimated Cooking Time: 3 - 4 hours

Via: PinoyRecipe.net

Pork and Shrimp Lumpia

Ingredients:

• 4 Oriental dried mushrooms
• 3/4 pounds Lean ground pork
• 1 Med onion, chopped
• 3 Cloves garlic, minced or pressed
• 1/3 pounds Med. size raw shrimp, shelled, deveined, and chopped
• 1/3 cup Water chestnuts, chopped
• 1 tablespoon Soy sauce
• 1 Egg
• Lightly beaten salad oil
• Sweet & sour sauce
• About 2 doz. lumpia wrappers

Procedures:

• Soak mushrooms in warm water to cover for 30 min., then drain.
• Cut off and discard stems; finely chop caps. Crumble pork into a wide frying pan.
• Add onions and garlic and cook over med high heat, stirring until meat is browned (about 6 min).
• Add shrimp, mushrooms, and water chestnuts and cook for 2 min.
• Stir in soy. Let cool; then discard excess pan juices.
• Fill and fold lumpia, start from a corner Diamond wise, then roll up folding the sides in, moistening wrapper edges witk egg to seal.
• (At this point, you may cover and refigerate for up to 8 hours.)
• Deep fry about 4-5 lumpia at a time at 340 deg in a deep pan 2-3 minutes.
• Drain on paper towel.
• Serve with sweet & sour sauce.

Via: astray recipes

Chinese Lumpia

Ingredients:

• ½ kg ground pork
• 1 medium carrot, shredded
• ½ cup green onion, sliced thinly
• ¼ cup onion, diced
• ¼ tsp ground black pepper
• 2 eggs
• egg roll wrappers
• soy sauce to taste

Procedure:

• Combine all the ingredients except the wrappers in a bowl.
• Mix well and refrigerate for a few hours before wrapping.
• To wrap, spread the mixture on a corner of the wrapper and roll up.
• Beat the egg whites and use it to seal the rolls.
• Let them dry under a fan for about 5 minutes.
• Deep-fry the rolls at medium temperature until golden brown.
• Serve with chili sauce, sweet and sour sauce, or any sauce of your choice.

Via: kusina dot ph

Lechon Kawali (Pan-Roasted Pork)

Ingredients:

* Pork

• 1-1/2 lb. pork liempo (pork belly), cut into serving pieces
• 4 cloves garlic, crushed
• 1/4 tsp. pepper or 1 tsp. peppercorns
• 2 tbsp. salt
• water, for boiling
• oil, for frying

* Sauce

• 1 tbsp. soy sauce
• 2-1/2 tbsp. vinegar
• 1 clove garlic, minced
• chili peppers (optional)

Procedure:

• Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
• Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
• Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
• Drain on paper towels.
• Mix together all ingredients for the sauce.
• Serve with chopped lechon kawali.

Via: All Favorite Recipe

Pork-Pina Hamonado

Ingredients:

• 1 kilo pork pigue, sliced thinly to make 2 pieces (tapa style)
• 1 cup brown sugar (packed)
• 1-1/3 tsp. iodized salt
• 2 tsp. praque powder (for 1/8 tsp. salitre)
• 200 grams pork fat, sliced into 8 strips
• 1 medium carrot, sliced into 12 strips
• 2 whole pickles, sliced into 12 strips
• 1 can (439 grams) pineapple chunks, drained (reserve syrup)
• 1 can (35 cl) pineapple juice

Procedure:

• Combine sugar, salt and praque powder or salitre.
• Rub mixture on pork.
• Spread pork and alternately arrange slices of pork fat, carrot, pickles and pineapple chunks until all ingredients are used up.
• Roll and tie firmly with crocheting thread.
• Combine dripping from pork, pineapple chunks syrup and pineapple juice then marinate meat overnight.
• Simmer meat in marinade for 1 hour.
• Remove thread from meat then chill if desired for ease of cutting.
• Continue simmering the marinade for 5 minutes or until thick and serve as sauce. Slice meat and arrange in a platter.

Via: ePilipinas

Noodles With Meatballs (Sotanghom Bola-Bola)

Ingredients:

• 1 Pound Ground Pork
• 1 Small Onion -- finely chopped
• 1 Large Egg
• 1 Tablespoon Flour
• 1 Tablespoon Salt
• 1/2 Teaspoon Pepper
• 2 Tablespoons Olive Oil
• 3 Tablespoons Garlic -- finely chopped
• 1 Small Onion -- thinly sliced
• 2 Cups Chicken Stock
• 1 Pound Bean Thread Noodles
• 2 Tablespoons Soy Sauce
• 3 Medium Green Onions -- finely chopped

Procedure:

• Combine pork, onion, egg, flour, salt and pepper.
• Form into meatballs about 1 inch in diameter.
• Saute garlic and onion in oil until brown.
• Add broth and bring to a boil.
• Add meatballs and cook until done.
• Soak noodles in hot water until soft.
• Add to meatballs and simmer for 10 minutes.
• Season with soy sauce and more pepper.
• Sprinkle with green onions and serve.

Via: Filipino recipes

Pork Kilawin Recipe

Ingredients:

• 1 kilo pork
• 1/3 cup soy sauce
• 1/2 cup Vinegar
• 2 medium onions, chopped
• 4 cups of water
• 1 teaspoon salt

Procedure:

• In a casserole, put pork in water and some salt.
• Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.
• Remove pork from water.
• Slice the pork into bite sized pieces while still hot.
• Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.
• Serve immediately!

Via: filipinofoodreciped

Pork Puchero

Ingredients:

• 2 lbs Pork butt or shoulder, cut into small cubes
• 1 oz Thinly sliced pepperoni
• 4 Chopped green onions
• 1 Celery stalk
• 1 head Cabbage
• 2 Potatoes, cut into small cubes
• 1/4 lb Green string beans
• 1 Chopped green pepper
• 2 tbsps Vegetable cooking oil
• 2 cloves Crushed garlic
• 1/2 cup Tomato sauce
• 1 cup Garbanzo beans
• 2 tbsps Salt

Procedure:

• Put your meat in a large pot filled with boiling water.
• Reduce heat and steep for at least two hours so the meat can achieve the right tenderness.
• Remove the meat from the pot and add green beans, potatoes, and cabbage.
• Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce, then simmer for a few minutes so the flavors can mix.
• Add some pork broth from the previous pot, and the chickpeas.
• Serve in deep dishes, on steamed rice, and garnish with Pepperoni slices.
• Pour the tomato sauce over the meat and vegetables.

Via: Filipinorecipe

Pork Binagoongan (Pork in Shrimp Paste)

Ingredients:

• 1 kilo pork (Liempo) with fat (cut into cubes)
• 2 cups of bagoong alamang (Shrimp Paste)
• 1 head of garlic (minced)
• 1 big onion (minced)
• 4 tomatoes (diced)
• 4 chili peppers (minced) or according to taste
• ½ cup vinegar
• 4 tablespoons brown sugar
• ½ cup water

Procedure:

• In a casserole, put water and boil pork in a low fire until water evaporates.
• When oil from pork starts to come out, fry it until it's lightly crispy then put in on the side.
• Saute' garlic, onion, chili and tomatoes with the oil from the cooked pork and pour pork and mix it.
• Add bagoong/shrimp paste and cook for 5 minutes.
• Pour in the vinegar and stir well, add the sugar and let it simmer for few minutes until it's cooked.

Via: pinoyfoodrecipe

Bopis

Ingredients:

• 1 kilo pig's heart - boiled and minced
• 1 kilo pig's lungs - boiled and minced
• 1 head of garlic - minced
• 1 onion - minced
• 3 tbsps of corn oil
• 1 laurel leaf
• 3 pieces red bell pepper - diced
• 1/2 cup of vinegar
• 1 cup stock
• 1 tsp hot chili pepper - minced
• salt & pepper

Procedure:

• Heat corn oil in a pan, saute' garlic and onion.
• Add minced heart and lungs.
• Add salt & pepper.
• Add laurel leaf, red bell pepper and vinegar.
• Bring up heat and let it boil without stirring.
• Stir in stock and hot chili pepper.
• Lower heat and let it simmer until the stock evaporates.

Via: pinoyfoodrecipes

Sweet and Sour Pork

Ingredients:

• 1/2 kilo pork loin, sliced into pieces
• 1 small can pineapple chunks
• 1 large onion, quartered
• 1 red & 1 green bell peppers, sliced into strips
• 2 tablespoons of soy sauce
• 3 tablespoons of peanut oil
• 4 tablespoons of cornstarch
• 3 tablespoons of ketchup
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 3 cloves of minced garlic

Procedure:

• In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).
• Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.
• Fry the pork in a skillet until golden brown, set aside.
• Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.
• Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.
• Pour over fried pork then serve with rice.

Via: PinoyRecipe

Paksiw na Lechon (Roast Pig Stew)

Ingredients:

• 1 kilo cooked lechon
• 1 cup ready-mixed sauce or 1 can liver spread
• 1 cup vinegar
• 1/2 cup brown sugar (pack)
• 1 tbsp. salt
• 1 tbsp. peppercorn (whole)
• 4 cloves garlic, crushed
• 1 teaspoon vetsin
• 1/2 cup dried oregano
• 1 cup water

Procedure:

• Chop lechon into small serving pieces.
• Put in pan and add all the ingredients.
• Boil.
• Lower heat and simmer until lechon skin becomes very soft and sauce thickens.

Via: Kumain

Humba (Pork Braised with Sugar)

Ingredients:

• 1/2kl pork cubes
• 3 cloves crushed garlic
• 1/4 cup vinegar
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 1 bay leaf
• some dried oregano
• 1 1/2 tablespoon tausi(salted black beans)
• 1 cup water

Procedure:

• Combine all ingredients in a saucepan.
• Cover and bring to boil.
• Lower the heat and simmer until meat is very tender and sauce is almost dry.
• Serve with fried saba (if you're in the Pinas :D ).

Prep Time: 10-15mins Cooking time: 30 minutes

Via: jdmabelleverlasting

Embutido Filipino Style (Ground Pork Roll)

Ingredients:

• 1 lb. ground pork
• 1/2 cup finely chopped carrots
• 1 cup (6 slices) finely chopped (sweet or cooked) ham
• 3 tbsp. minced green bell pepper
• 3 tbsp. minced red bell pepper
• 1/3 cup sweet pickle relish
• 1/4 cup raisins
• 1/2 cup grated cheddar cheese
• dash of liquid seasoning
• salt & pepper, to taste
• 1 tbsp. cornstarch
• slices (wedges) of Vienna sausage
• aluminum foil, 10″ x 12″ sizes

Procedure:

• Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
• In a bowl, combine all the ingredients and mix until well blended.
• Divide the mixture into 2 to 4 portions (depending on how many you want to make).
• Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages.
• Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
• Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
• Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water.
• Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
• Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.
• Refrigerate unused embutido.

Via: PinoyRecipe

Pork Menudo (Dice Pork with Potatoes and Chick Peas)

Ingredients:

• 1/2 kilo pork (cut into small chunks)
• 1/4 kilo pork liver (cut into small cubes)
• 5 pieces chorizo Bilbao (also cut in small pieces)
• 4 potatoes (peeled, cut in small cubes, fried)
• 1 green and 1 red bell pepper (diced)
• 1 cup chickpeas
• 1/4 cup raisins
• 1/2 teaspoon paprika
• 1 cup pork or chicken stock
• 2 teaspoons of patis (fish sauce)
• 3 tablespoons oil
• 1 tablespoon atsuete oil (optional)
• 3 tomatoes (diced)
• 1 small head of garlic (minced)
• 1 medium size onion (diced)

Procedure:

• In a pan or wok, heat cooking oil and atsuete oil.
• Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
• Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
• Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
• Salt and pepper to taste.
• Serve hot with white rice.

Via: FilipinoFoodRecipes