LUTONG PINOY RECIPE

Sisig Tuna Ingredients:
2 tablespoons butter
1 tablespoon chopped garlic
2 tablespoons chopped onions
1/4 kilo tuna meat, cut into cubes
1 bay leaf
1/2 cup chopped siling haba (finger chili)
1/2 teaspoon siling labuyo (chili pepper)
1/2 cup mayonnaise
salt and pepper to taste
1/4 cup chopped spring onions
4 pieces calamansi

Grilled Chicken Adobo Ingredients:
3/4 kilo chicken thighs
1 cup soy  sauce
1 1/2 cups water
1/2 cup vinegar
3 tablespoons honey
1 1/2 tablespoons minced garlic
1 bay leaf
1/2 teaspoon whole peppercorns

Bloody Belly Grill Ingredients:
1 kilo liempo (pork belly)
1/2 cup soy sauce
2 tablespoons chopped garlic
1/4 cup freshly squeezed calamansi juice
2 cups fresh pig’s blood
1/4 cup vinegar
1 teaspoon salt
1/2 tablespoon ground pepper
2 tablespoons chopped spring onions
2 tablespoons onion rings

Pork Liver Fries  Ingredients:
1 kilo pork liver
1/2 teaspoon iodized salt
1 cup oil
1/2 cup mayonnaise
2 tablespoons onion rings
1 tablespoons chopped spring onions

Liver con Bacon Ingredients:
1/2 kilo chicken or pork liver
1/2 cup soy sauce
juice from 1/4 kilo calamansi
2 cloves garlic, crushed
pepper to taste
1/2 kilo bacon strips
oil for deep-frying
1/2 cup mayonnaise

Chicharon Bulaklak Ingredients:
1 kilo bituka ng baboy (pork intestines) cleaned and sliced
3 cups water
1 teaspoon rock salt
2 gloves garlic
oil for frying

Dipping sauce: vinegar, salt, crushed garlic, and siling labuyo (chili pepper)

Pork Chop with a Twist Ingredients:
3-4 pieces pork chop
1/2 cup oil
1 tablespoon chopped garlic
2 tablespoons chopped onions
1/2 cup cubed tomatoes
2 pieces siling labuyo (chili pepper), chopped
2 eggs, beaten
salt and pepper to taste

Pinakupsan Ingredients:
1 1/2 kilos liempo (pork belly), cut into 2 1/2-inch cubes
2 tablespoons salt

Pinakupsan Procedures:
1. Sprinkle the salt all over the pork.
2. Preheat a pan over low heat the put the meat. Stir fry for 2-3 minutes.
3. Cover the pan when the meat starts to give off oil. Stir every 10 minutes.
4. Let the meat boil in its own until the skin is dark brown and most of its fat has melted.
5. Drain on paper towels and serve with your favorate dipping sauce (like catsup with hot sauce or vinegar with chili pepper)

Pata con Pina Ingredients:
2 cups oil
1 whole pata (pork leg)
6 cups pineapple juice
4 tablespoons chopped garlic
salt and pepper to taste
1/2 cup chopped spring onions

Swabeng Spareribs Ingredients:
3 tablespoons butter
6 tablesppons chopped onions
1 1/2 kilos spareribs, chopped
3 tablespoons Worecestershire sauce
1/2 tablespoon whole peppercorns
1 cup water
1 cup grated cheese
2 small cans liver spread
2 tablespoons chopped pickles
1/2 teaspoon chopped siling labuyo (chili powder)
salt to taste