Lechon Baboy (Roasted Pig) Filipino Recipe!

Lechon Baboy (Roasted Pig) Filipino Recipe!

Lechon Baboy or Roasted Pig is an all-time favorite Filipino Fiesta Dish that you can’t resist when you saw it in the table; your diet is gone and when you smell this mouth-watering dish and the aroma??? It’s heaven! I personally love and obsess about this dish. But don’t eat too much especially when you have health problems. Well we Filipinos (Visayan) have sayings when eating too much of Lechon, “Bahalag Matay Basta Ky Nakatilaw ug Lami”. It means, “It taste delicious, who cares if I die?

Lechon has a long cook processing, you have to roast the pig for 4-5 hours depending of the size of the pig you want to cook. But it’s worth the wait. When it’s cooked and done properly the lLechon should be crispy skin outside, juicy, flavorful and tender in the inside.

 

This is my version of Lechon Baboy (Roasted Pig) Filipino Recipe! Enjoy!

 

Ingredients:

20 kg. 1 whole pig rinse clean and empty inside

20 bundles lemon grass, pounded

1 bundle spring onions, pounded

10 pcs. bay leaves

1 kg. garlic, chopped

1 kg. onion, chopped

3 cups salt and pepper

1 l  young coconut juice (glaze)

 

Directions:

Pour boiling water inside pig’s belly and drain.

Skewer the pig with a long bamboo.

Stuff the pig belly with lemon grass,bay leaves, garlic, spring onions, salt and pepper. secure with cooking thread.

Rub the skin with young coconut juice cause this will make the skin red and crispy.

Then, roast the pig slowly over hot charcoal then glaze with the remaining coconut juice from time to time.

Roast for about 4-5 hours or until skin is red and crispy and the meat is tender.

Serve while is crispy hot! Share with you neighbors, family and friends. Enjoy!

Lechon Baboy (Roasted Pig) Filipino Recipe!
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Lechon Baboy (Roasted Pig) Filipino Recipe!
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Ingredients
Servings:
Instructions
  1. Pour boiling water inside pig’s belly and drain.
  2. Skewer the pig with a long bamboo.
  3. Stuff the pig belly with lemon grass,bay leaves, garlic, spring onions, salt and pepper. secure with cooking thread.
  4. Rub the skin with young coconut juice cause this will make the skin red and crispy.
  5. Then, roast the pig slowly over hot charcoal then glaze with the remaining coconut juice from time to time.
  6. Roast for about 4-5 hours or until skin is red and crispy and the meat is tender.
  7. Serve while is crispy hot! Share with you neighbors, family and friends. Enjoy!
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Kilawin na Kambing (Goat in Vinegrette) Filipino Recipe!!!

Kilawin na Kambing (Goat in Vinegrette) Filipino Recipe!!!

Kilawin na Kambing is an appetizer in the Philippines, specially when Filipinos drink liquor. Ice cold beer is the best pal of Kilawin na Kambing. It is a very delicious dish that is made from goat’s skin with vinegar or kalamansi juice and other seasonings and spices. Kilawin na Kambing is another Ilocano favorite.

Kilawin na kambing has different kinds of cooking versions, usually it is made of goat’s skin, meat and some liver that are freshly grilled and chopped into thin slices. It is then creamed with the goat’s brain or mayonnaise. But my version is easier and simple yet delicious.

This is my version of Klilawin na Kambing (Goat in Vinegrette) Filipino Style Recipe, I hope you like it. Enjoy!

 

Ingredients:

1 lb. goat skin

8 pcs. thai chili

1 ½ – 2 tbsp. fresh ginger, minced

3 pcs. dried bay leaves

5 -10 tbsp. white vinegar or coconut vinegar

1 pc.  medium red onion, minced

4 – 5 cups water

1 tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

In a cooking pot, pour water and bring to a boil then add the goatskin and bay leaves, cover and boil over low heat for 60 minutes or until the skin gets tender.

Remove the tender skin from the cooking pot and let it cool down then chop into small pieces and set aside.

In a large bowl, combine the vinegar, onion, ginger and chilli then mix well.

Add the chopped goat skin and toss to mix all the ingredients.

Add salt and pepper to taste and mix well.

Cover the bowl with plastic wrap or anything just to cover the bowl and refrigerate for 2-3 hours.

Then transfer to a serving platter.

Serve,

Share and Enjoy!!!

Kilawin na Kambing (Goat in Vinegrette) Filipino Recipe!!!
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Servings
4-6 people
Servings
4-6 people
Kilawin na Kambing (Goat in Vinegrette) Filipino Recipe!!!
Print Recipe
Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
Instructions
  1. In a cooking pot, pour water and bring to a boil then add the goatskin and bay leaves, cover and boil over low heat for 60 minutes or until the skin gets tender.
  2. Remove the tender skin from the cooking pot and let it cool down then chop into small pieces and set aside.
  3. In a large bowl, combine the vinegar, onion, ginger and chilli then mix well.
  4. Add the chopped goat skin and toss to mix all the ingredients.
  5. Add salt and pepper to taste and mix well.
  6. Cover the bowl with plastic wrap or anything just to cover the bowl and refrigerate for 2-3 hours.
  7. Then transfer to a serving platter.
  8. Serve,
  9. Share and Enjoy!!!
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Paksiw na Pata (Pork Stew in Vinegar and Soy Sauce) Recipe!!!

Paksiw na Pata (Pork Stew in Vinegar and Soy Sauce) Recipe!!!

Paksiw na pata is another variation of soy-based Filipino stews but in this dish  banana blossoms and pork shanks are used as well as brown sugar to sweeten the sauce. This dish can easily be a one-step process with all the ingredients thrown together in one wok or pot and forgotten until done.

Paksiw na Pata is cooked in vinegar and soy sauce. Although the term (PAKSIW) generally means cooking in vinegar and garlic; “soy sauce” is added to bring additional flavor and color.

This dish is very easy to prepare and to cook. This is my version of Paksiw na Pata (Pork Hock Sweet Sour Stew) Recipe! Enjoy!

 

Ingredients:

1½ kg. pork legs, sliced into 1½ in sections

½ cup dried banana blossoms

4-5 pcs. bay leaves, dried

¼ cup brown sugar

½ cup soy sauce

½ cup vinegar

8-10 cloves garlic, minced

2 cups water

1 tbsp. whole peppercorns

4-5 tbsp. cooking oil

1 tbsp. salt or salt to taste

 

Directions:

In a wok over medium heat, add oil then add the pork legs. Sauté until pork legs turns brown and remove from wok then set aside.

In a wok over medium heat, sauté garlic then add the pork legs, water together with the soy sauce, half of the vinegar, peppercorn and dried bay leaves.

Bring to a boil then simmer in low heat for 1½ – 2 hours until tender.

Add the remaining vinegar, sugar and the banana blossoms then continue to simmer for 15 – 20 more minutes.

Season with salt,

Serve with steamed rice.

Share and Enjoy!

Paksiw na Pata (Pork Stew in Vinegar and Soy Sauce) Recipe!!!
Print Recipe
Servings
4-6 People
Servings
4-6 People
Paksiw na Pata (Pork Stew in Vinegar and Soy Sauce) Recipe!!!
Print Recipe
Servings
4-6 People
Servings
4-6 People
Ingredients
Servings: People
Instructions
  1. In a wok over medium heat, add oil then add the pork legs. Sauté until pork legs turns brown and remove from wok then set aside.
  2. In a wok over medium heat, sauté garlic then add the pork legs, water together with the soy sauce, half of the vinegar, peppercorn and dried bay leaves.
  3. Bring to a boil then simmer in low heat for 1½ – 2 hours until tender.
  4. Add the remaining vinegar, sugar and the banana blossoms then continue to simmer for 15 – 20 more minutes.
  5. Season with salt,
  6. Serve with steamed rice.
  7. Share and Enjoy!
Recipe Notes

I like to first braise the meat before I simmer to falling-off-the-bone tenderness. Its a very useful technique particularly for tougher cuts of meats such as shanks, rumps or roasts and is effective in sealing flavor and adding color.

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Callos (Ox Tripe Stew) Filipino Recipe!!!

Callos (Ox Tripe Stew) Filipino Recipe!!!

Callos Recipe or (Ox Tripe Stew) was introduced to the Philippines during the Spanish colonial era. It is a very traditional dish in Madrid, Spain. This savory stew of ox tripe and shank is cooked with spicy chorizo de bilbao and commonly served with olives. 

Although this dish seems a little difficult to prepare because the ingredients are many, the cooking process consist only of sautéeing the garlic and onion then pouring every ingredients one by one then simmering it until it’s cooked. The hardest part is preparing the ox tripe and ox feet. You have to clean the ox tripe if you bought it from the wet market. But in supermarkets, you can buy them already cleaned.

 

Ingredients:

2 lb. ox feet, cut into pcs.

2 cups beef broth (from the boiling tripe and ox feet)

2 pcs. chorizo de bilbao, cut into ¼-inch thick pcs.

½ (15.5 oz.) can garbanzo beans, drained

1 lb. honeycomb tripe

1/2 cup frozen green peas, thawed

3-5 strips bacon, diced

2 pcs. thai chili peppers, stemmed, minced

¼ cup vinegar

4-6 cups water

1 pc. onion, peeled, quartered

4 cloves garlic, crushed

1 tsp. peppercorns

2 pcs. bay leaves

1 pc. onion, peeled and minced

4 cloves garlic, peeled, minced

½ pc. red bell pepper, seeded, cored, cut into cubes

½ pc. green bell pepper, seeded, cored, cut into cubes

1 cup tomato sauce

1 tbsp. paprika

1 tbsp. salt or salt to taste

1 tsp. pepper or pepper to taste

 

Directions:

Cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe with a knife.

Combine vinegar and salt in a bowl then add tripe and enough cold water to cover, soak for about 50 – 60 mins., drain and rinse well under cold running water.

In a pot over medium heat, add the beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 20 minutes. When scum begins to rise, drain in a colander and discard liquid.

Rinse tripe and ox feet, rinse pot.

Place meat in the pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.

When broth clears, add quartered onions, crushed garlic, peppercorns and bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat are tender but not falling apart.

In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.

Allow meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.

In a pot over medium heat, add bacon.

When bacon begins to render fat, add the chopped onions, minced garlic and chili peppers and cook until limp.

Add Chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add paprika and cook for about 1 to 2 minutes.

Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stir regularly.

Then add the tomato sauce and 2 cups of the reserved broth.

Bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat are fork tender and sauce is reduced at least 1 cup.

Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.

Season with salt and pepper to taste.

Serve while its hot,

Share and Enjoy!!!

Callos (Ox Tripe Stew) Filipino Recipe!!!
Print Recipe
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Callos (Ox Tripe Stew) Filipino Recipe!!!
Print Recipe
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Ingredients
Servings: people
Instructions
  1. Cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe with a knife.
  2. Combine vinegar and salt in a bowl then add tripe and enough cold water to cover, soak for about 50 – 60 mins., drain and rinse well under cold running water.
  3. In a pot over medium heat, add the beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 20 minutes. When scum begins to rise, drain in a colander and discard liquid.
  4. Rinse tripe and ox feet, rinse pot.
  5. Place meat in the pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.
  6. When broth clears, add quartered onions, crushed garlic, peppercorns and bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat are tender but not falling apart.
  7. In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.
  8. Allow meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.
  9. In a pot over medium heat, add bacon.
  10. When bacon begins to render fat, add the chopped onions, minced garlic and chili peppers and cook until limp.
  11. Add Chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add paprika and cook for about 1 to 2 minutes.
  12. Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stir regularly.
  13. Then add the tomato sauce and 2 cups of the reserved broth.
  14. Bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat are fork tender and sauce is reduced at least 1 cup.
  15. Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.
  16. Season with salt and pepper to taste.
  17. Serve while its hot,
  18. Share and Enjoy!!!
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Hamonada or Hamon (Homemade Ham) Filipino Style Recipe!!!

Hamonada or Hamon (Homemade Ham) Filipino Style Recipe!!!

Hamonada

Hamon “Hamonada” or Ham is a very popular Holiday dish. It comes in different flavors and variations depending on your taste. My mother cooks it every Christmas and New Year’s Eve and sometimes during Fiestas.

Filipinos prefer the sweeter version of Hamonada. We cook it in a special sweet broth usually consisting of syrup, spices and fruit juices after being wet cured. The ham is scored, glazed, and roasted or baked.

Christmas is coming very soon so I decided to give you my  version of Hamonada, sweet, tender, juicy inside and out. Enjoy cooking! with The Nom Recipes.

 

Ingredients:

3 kg. boneless pig leg

8 cups pineapple juice

3 pcs. bay leaves

1 cup brown sugar

1 head garlic, pounded

2 tbsp. salt or more

For the Pineapple Glaze:

1 cup pineapple juice

1/2 cup brown sugar

 

Directions:

Combine brown sugar, bay leaves, pineapple juice and garlic in a deep pot, stir until dissolved.

Add the meat then cover and simmer over low heat for 60 – 70 mins. and let it cool for 10 – 20 mins then refrigerate overnight.

Then after the overnight cooling, remove the meat from the fridge and let stand for an hour or until reaches room temperature.

Score the meat surface in a diamond pattern.

For the Pineapple Glaze:

Combine brown sugar and pineapple juice in a sauce pan then simmer until thickened. Keep stirring and set aside.

Finale:

Brush the meat with pineapple glaze using a pastry brush, then bake in a preheated oven over 325 degrees Fahrenheit for at least an hour or until nicely browned. “basting every 10 minutes with remaining glaze”.

Then remove from oven and brush with the remaining pineapple glaze mixture.

Slice while it’s hot,

Serve,

Share and Enjoy!!!

Hamonada or Hamon (Homemade Ham) Filipino Style Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Hamonada or Hamon (Homemade Ham) Filipino Style Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Ingredients
For the Pineapple Glaze:
Servings: people
Instructions
  1. Combine brown sugar, bay leaves, pineapple juice and garlic in a deep pot, stir until dissolved.
  2. Add the meat then cover and simmer over low heat for 60 – 70 mins. and let it cool for 10 – 20mins then refrigerate overnight.
  3. Then after the overnight cooling, remove the meat from the fridge and let stand for an hour or until reaches room temperature.
  4. Score the meat surface in a diamond pattern.
For the Pineapple Glaze:
  1. Combine brown sugar and pineapple juice in a sauce pan then simmer until thickened. Keep stirring and set aside.
Finale:
  1. Brush the meat with pineapple glaze using a pastry brush, then bake in a preheated oven over 325 degrees Fahrenheit for at least an hour or until nicely browned. “basting every 10 minutes with remaining glaze”.
  2. Then remove from oven and brush with the remaining pineapple glaze mixture.
  3. Slice while it’s hot,
  4. Serve,
  5. Share and Enjoy!!!
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