LUTONG PINOY RECIPE

Humba Pampango  Ingredients:
2 tbsps. cooking oil
4 pcs. smoked bacon, sliced
1 head garlic, chopped
2 tbsps. paprika
1 kilo lean pork, cubed
4 cups water
2 tomatoes, chopped
1 green bell pepper, sliced
2 cups sliced potatoes
2 pcs. chili pepper, sliced
1/2 cup vinegar
salt to taste
pepper to taste

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Adobong Tarlac Ingredients:
1 kilo pork (pigue)
1 kilo chicken
1/2 liter pineapple juice
1 cup soy sauce
1 cup white vinegar
2 tbsps. black pepper
1 cup sliced pineapple
1 head garlic, chopped
3 onions, chopped
1/2 cup cooking oil
1 laurel leaf

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Longganisa Ingredients:
¾ k ground lean pork
¼ k pork fat
4 tbsp. sugar
2tbsp. coarse salt
2 tsp. ground black pepper
2 tbsp. vinegar
¼ tsp. salitre
½ tbsp. soy sauce
2 tsp. garlic (chopped)
1 tbsp. rum
atsuete or food coloring Pork casings

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Sinuklaw Ingredients:
1/2 kilo pork belly, grilled and cubed
1/4 kilo fresh fish, cubed
20 grams onion, sliced
10 grams finger pepper, sliced
20 grams tomatoes, sliced
20 grams ginger, julienned
2 tbsps vinegar juice from 3 pcs calamansi
1/2 tsp salt
2 pcs siling labuyo
1 cucumber, sliced

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Sampayna Ingredients:
2 tbsps cooking oil
3 cloves garlic, minced
2 small onions, minced
1 thumb-size ginger, minced
5 small tomatoes, seeded and diced
1/4 kilo pork liempo, boiled and diced
1 1/2 cups pork lungs, cleaned, boiled and diced
1 banana heart (Butuan variety) sliced and sap removed
2 chicken cubes, dissolved in
1 cup water
3 pcs lemon grass, root pounded and leaves tied in a knot
3/4 cup vinegar, combined with
1 cup pork blood
1/4 tsp salt
1/4 k pork liver, diced
1 pc jalapeno chili

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Baguisen Ingredients:
2 tbsos, cooking oil
1 small garlic, minced
1 onion, sliced
1 k. pork intestines, boiled and sliced crosswise
1/2 k. pork meat (lean), boiled then sliced
1/2 k. pork liver, diced
1/2 cup vinegar
3 cups water
2 1/2  cups pig’s blood, strained to remove curdled blood
dash of black pepper
2 tsps salt

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Dinakdakan Ingredients:
1/2 kilo pig ears, or pig snoout, or pig skin (variety meats)
1/2 kilo pork
salt
pepper
garlic
2 onions, chopped
1/4 cup calamansi juice
mayonnaise or
pig brain, boiled then mashed

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Pamplina Ingredients:
1 k. pork, chopped into serving portions
1/2  cup brown sugar
1/2 tsp. ground pepper
1 cup vinegar
6 cups water
6 pcs. bananas (saba variety), fried and sliced

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Igado Ingredients:
5 tbsps cooking oil
5 tbsps achiote (annatto seed)
1 kilo pork liver, thinly sliced
1/2 kilo pork kidney, thinly sliced
2 tbsps garlic, crushed
1/2 cup onions, chopped
3 pcs bay leaves
1 tsp black pepper
5 tbsps soy sauce
1 cup vinegar
2 cups meat stock
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 cup (2 cans) green peas
1 tsp salt

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Bagnet Ingredients:
2 kilos pork belloy (liempo)
4 cups water
1/2 cup salt
1 liter cooking oil

Bagnet Procedures:
1. Boil and simmer pork (skin side up) in water with salt for 45 minutes or until tender in moderate heat.

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