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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Daing na Bangus (Marinated Milkfish in Vinegar and Garlic) Recipe!

Daing na Bangus (Marinated Milkfish in Vinegar and Garlic) Recipe!

Daing na Bangus

Marinated Milkfish in Vinegar and Garlic (Daing na Bangus) refers to milkfish that is marinated in vinegar, garlic, crushed peppercorn and salt. Hot and spicy peppers such as cayenne pepper powder can be added to make it spicy. The Bangus is usually marinated overnight for best results.

Unlike traditional daing wherein the fish is salted and then soaked under the sun for a day or so, this recipe dish does not need the heat of the sun. This makes this version more pleasurable because the meat does not get tough which often happens to most dried fishes.

This dish is very easy to prepare and to make especially now that boneless milkfish and milkfish belly is available in most supermarkets or Filipino – Asian food stores. This is my version of Daing na Bangus (Marinated Milkfish in Vinegar and Garlic) Recipe, you gonna love this.

 

Ingredients:

2 pcs. boneless bangus ( milkfish ) with skin-on

2/3 cups vinegar

4 cloves garlic (crushed)

1/4 tsp. fresh ground black pepper

4-6 tbsp. cooking oil

1 tsp. salt or salt to taste

 

Directions:

For Marinating Procedure:

Flatten Bangus with skin on top and place in any flat surface like baking pan.

Sprinkle the crushed garlic and pour in vinegar.

Then season with salt and pepper to taste.

Safely cover and marinate bangus in the refrigerator for 1 hour or overnight to get the full flavor.

For Cooking Procedure:

In a hot frying pan, add the cooking oil over medium heat till it just starts to smoke.

Place the bangus fillet, skin side down.

Lower the hear and cook uncovered about 4-5 minutes each side.

Cook the marinade garlic as well until it turns brown and crispy and place it on top of bangus.

Serve while its hot, with steamed rice and veggies, sweet corn or papaya pickles.

Share and Enjoy!!!

Daing na Bangus (Marinated Milkfish in Vinegar and Garlic) Recipe!
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Servings
2-4 people
Servings
2-4 people
Daing na Bangus (Marinated Milkfish in Vinegar and Garlic) Recipe!
Print Recipe
Servings
2-4 people
Servings
2-4 people
Ingredients
Servings: people
Instructions
For Marinating Procedure:
  1. Flatten Bangus with skin on top and place in any flat surface like baking pan.
  2. Sprinkle the crushed garlic and pour in vinegar.
  3. Then season with salt and pepper to taste.
  4. Safely cover and marinate bangus in the refrigerator for 1 hour or overnight to get the full flavor.
For Cooking Procedure:
  1. In a hot frying pan, add the cooking oil over medium heat till it just starts to smoke.
  2. Place the bangus fillet, skin side down.
  3. Lower the hear and cook uncovered about 4-5 minutes each side.
  4. Cook the marinade garlic as well until it turns brown and crispy and place it on top of bangus.
  5. Serve while its hot, with steamed rice and veggies, sweet corn or papaya pickles.
  6. Share and Enjoy!!!
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Adobong Pusit (Stewed Squid) Recipe!!!

Adobong Pusit (Stewed Squid) Recipe!!!

Adobong Pusit (Stewed Squid)

Adobong Pusit is literarily squid stewed in vinegar and water with garlic, onion and black pepper.  Adobong Pusit (Stewed Squid) recipe is another variant of Filipino Adobo. Adobo is a mixture of meat cooked in soy sauce and vinegar. This dish is versatile and flexible; the meat can be chicken, pork, squid or any other meat.

This dish is very simple and easy to prepare and to cook, Just follow this simple steps and you’ll have perfectly cooked Adobong Pusit (Stewed Squid). This is my version of the dish, I’m sure you will love this. Enjoy!

 

Ingredients:

1 lb. fresh squid “posit”

1 tbsp. oyster sauce (optional)

2 tbsp. soy sauce

4 tbsp. vinegar

2-4 pcs. red thai chili

3-5 cloves garlic, minced

1 pc. large white onion, chopped

3 tbsp. cooking oil

½ cup water

1 tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

Directions:

First, clean the squid and separate the head and tentacles.

Remove the innards and the transparent filament attached in to the head. Slice the squid into ring circle bite sizes and wash thoroughly under running water.

In a saucepan over medium heat, add the cooking oil.

Sauté garlic and onion.

Add the squid and stir fry just until the color turns pale.

Add the vinegar and water, and bring to a simmer.

Add soy sauce, oyster sauce (optional) and red thai chilli and cook for about 5-8 minutes or until the squid is cooked through.

Season with salt and pepper.

Serve while its hot with hot steamed rice.

Serve,

Share and Enjoy!

Adobong Pusit (Stewed Squid) Recipe!!!
Print Recipe
Servings
4-6 people
Servings
4-6 people
Adobong Pusit (Stewed Squid) Recipe!!!
Print Recipe
Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
Instructions
  1. First, clean the squid and separate the head and tentacles.
  2. Remove the innards and the transparent filament attached in to the head. Slice the squid into ring circle bite sizes and wash thoroughly under running water.
  3. In a saucepan over medium heat, add the cooking oil.
  4. Sauté garlic and onion.
  5. Add the squid and stir fry just until the color turns pale.
  6. Add the vinegar and water, and bring to a simmer.
  7. Add soy sauce, oyster sauce (optional) and red thai chilli and cook for about 5-8 minutes or until the squid is cooked through.
  8. Season with salt and pepper.
  9. Serve while its hot with hot steamed rice.
  10. Serve,
  11. Share and Enjoy!
Recipe Notes

Don’t overcook the squid as it easily turns dry and gummy.

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Fish Fillet with Sweet & Sour Sauce (Filipino Style)

Fish Fillet with Sweet & Sour Sauce (Filipino Style)

Fish Fillet with Sweet & Sour Sauce

Fish Fillet with Sweet and Sour Sauce  is another variety of popular sweet and sour dish that is commonly served in Chinese restaurants. The fish fillet comes fried in a crispy batter then the fish fillet mixed in sweet and sour sauce made of vinegar, pineapples, tomatoes, sugar and cornstarch.

There are many kinds of fish fillet you can use, if you can’t find labahita (surgeon fish) or lapu-lapu (grouper), you can use cream dory fillet or tilapia fillet since those fishes have tasty and white flesh. Since tilapia is common and popular to our place, tilapia is one of my favorite fish fillet. This dish is very easy to cook and usually served as main dish over steamed rice.

This is my version of Sweet and Sour Filipino Style Fish Fillet, my friends and family love it and I know you will this too.

 

Ingredients:

For the fish:

2 medium size tilapia or labahita (surgeon fish) or lapu-lapu (grouper) or cream dory fillet

1½ cup Japanese bread crumbs

4 pcs. lemon, juice extracted

2 pcs. eggs beaten

1 tbsp. salt or salt to taste

1 tsp. pepper or pepper to taste

For the Sweet and Sour Sauce:

2 pcs. of green bell pepper (optional)

2 clove garlic, minced

1 pc. onion, quartered

1½ tbsp. sugar or more

2 tbsp. cornstarch

1 tbsp. butter or margarine

1 cup pineapple juice

¼ cup cucumber, half round sliced (optional)

1 pc. tomato, half round sliced (optional)

¼ cup water

¼ cup vinegar

1 tbsp. soy sauce

 

Directions:

For the fish:

Wash and clean the fish, remove the skin and separate the flesh from the fish bones and cut the fillet into 1 inch crosswise.

Rub the fillet with lemon juice, a touch salt and pepper.

Then dip in beaten eggs, add a touch of salt and roll in bread crumbs.

Deep fry over medium heat until golden brown and set aside.

For the Sweet and Sour Sauce:

Mix thoroughly the cornstarch and sugar in ¼ cup water in a saucepan over low heat.

Add in green bell pepper, garlic, onion, tomato (optional), cucumber (optional), pineapple juice, soy sauce, vinegar and butter.

Turn the stove over medium heat, stir constantly until the mixture starts to boil.

Cook for about 2-3 mins. or more until the sauce thickens then pour over fried fish fillets.

Serve while it’s hot,

Share and Enjoy!!!

Fish Fillet with Sweet and Sour Sauce (Filipino Style)
Print Recipe
Servings
2-3 people
Servings
2-3 people
Fish Fillet with Sweet and Sour Sauce (Filipino Style)
Print Recipe
Servings
2-3 people
Servings
2-3 people
Ingredients
Servings: people
Instructions
  1. For the fish:
  2. Wash and clean the fish, remove the skin and separate the flesh from the fish bones and cut the fillet into 1 inch crosswise.
  3. Rub the fillet with lemon juice, a touch salt and pepper.
  4. Then dip in beaten eggs, add a touch of salt and roll in bread crumbs.
  5. Deep fry over medium heat until golden brown and set aside.
  6. For the Sweet and Sour Sauce:
  7. Mix thoroughly the cornstarch and sugar in ¼ cup water in a saucepan over low heat.
  8. Add in green bell pepper, garlic, onion, tomato (optional), cucumber (optional), pineapple juice, soy sauce, vinegar and butter.
  9. Turn the stove over medium heat, stir constantly until the mixture starts to boil.
  10. Cook for about 2-3 mins. or more until the sauce thickens then pour over fried fish fillets.
  11. Serve while it’s hot,
  12. Share and Enjoy!!!
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