LUTONG PINOY RECIPE

Pork Binagoongan Ingredients:
1/2 k. pork pigue, cubed
1/2 cup cooking oil
1 head garlic, minced
1 medium-size onion, chopped
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips

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Pinalangtob na Liempo  Ingredients:
2 kls. pork liempo
1 thumb-size ginger
1 head garlic
2 stalks leeks
2 pcs. bay leaves
1 tsp. salt
pepper to taste
1 tbsp. fish sauce (patis)
cooking oil, for deep frying
water for boiling

Pinalangtob na Liempo  Procedures:
1. Place the pork liempo in a pot. Fill with water. Add the ginger, garlic, leeks, bay leaves, salt and pepper. Allow to boil until liempo becomes soft.
2. Hang the pork liempo to dry.
3. When dry, deep-fry in cooking oil until crisp.
4.  Season with fish sauce.
5. Chop into smaller pieces before serving.

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Pork adobo with Ampalaya Ingredients:
1 k. pork, cut into serving pieces
1 ampalaya (bitter gourd), sliced
5 cloves garlic
1 cup vinegar
2 tbsps. lard
salt and pepper to taste

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Asado is said to be best cooked in a clay because it keeps the heat in and its pores diffuse the heat while cooking the pork in a slow simmer.

Pork Asado with Singkamas Ingredients:
1 kilo pork, cubed
2 tbsps. soy sauce
1 tbsp. minced garlic
1 tsp. minced ginger
2 tbsps. oyster sauce
1 singkamas, cut into strips

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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

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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

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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

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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

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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

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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)

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