Pork with Shrimp Paste and Coconut Milk

Pork Binagoongan sa Gata (Pork with Shrimp Paste and Coconut Milk) is a creamy and rich Filipino dish. Make it with fresh coconut milk if you can

1/2 Pork Liempo cubes
2 tbsps garlic, chopped
1 large onion bulb
2 tbsps bagoong alamang (shrimp paste)
2 cups sliced okra (crosswise)
1 big can coconut milk
or 1 1/2 cup fresh coconut milk
2 pcs. long green chili pepper (siling haba)
1 teaspoon Salt
1 teaspoon Pepper
1 pork cube (pork bouillon)

You may purchase the shrimp paste in Asian grocery stores. They have varieties like spicy and extra hot :)

Heat pan. Fry pork in its own fat until brown on all sides.

Saute garlic and onion. Add the bagoong and then the okra. Pour coconut milk and simmer. Add green chili peppers. Season to taste with pork cube or salt and pepper.

Lengua Estofado

Rich and flavourful Braised Beef Tongue (Lengua Estofada)

2 1/2 kilo ox tongue
5 liters soup stock
onion leeks
1 tsp bay leaves, sliced
1 cup cooking oil
2 tbsp. soy sauce
1 tsp garlic, minced
1 onion, diced
1 small can of tomato paste / 2 cans tomato sauce
1 large potato, slice crosswise
1 cup button mushrooms
1 tbsp salt
1 tbsp pepper

Prepare pot with soup stock, onion leeks, bay leaves and put to boil. Add the ox tongue until the hard skin peels off. Scrape the white thick skin, wash with water. Return the tongue in the soup stock until it becomes tender.

Heat a pan. Heat cooking oil and fry the potatoes. Set aside.

Saute garlic, onion, tomato sauce, mushroom and potatoes. Add soy sauce. Add sliced ox tongue seasoned with salt and pepper. Simmer for another 30 minutes. Serve hot.

Longganisa De Regado Recipe

• 500 grams pork with 15% pork fat
• 3/4 tbsp salt
• 1/4 teaspoon praque powder
• 1/8 teaspoon black pepper
• 3/4 tbsp sugar
• 1 tsp chopped & fried garlic
• 1 teaspoon peppercorn (crushed)
• 1/8 teaspoon nutmeg
• 1/8 teaspoon thyme
• 1/4 teaspoon vegamine (optional)


Grind the meat then mix all the above ingriedients in a bowl. Cure in the refigerator for two (2) days. Stuff the mixture into casings.

If you're wondering where and how to get longganisa casings, its the pig's small intestines you can buy from the butcher, but make sure thoroughly clean and dry them during preparation for sausage making.

Skinless Longganisa

Being Kapampangan, I think its a must to share my mom's longganisa recipe, after all the whole Pampanga province has several competitive brands of cured meat products, ranging from sugary tocino to tasty and spicy longganisa.

Ingredients:
• 1/2 kilo pork with 15% pork fat (ground)
• 1/4 cup brown sugar (packed)
• 1/4 tbsp salt
• 1/2 chili sauce
• 1-1/2 tbsp Worchestershire sauce
• 1/2 tbsp chopped garlic
• 1/2 praque powder
• 1/4 teaspoon vegamine (optional)
• 1-1/2 tbsp meat dressing (gourmet)
• 1/8 teaspoon black pepper


Note: Prague Powder is an ingredient commonly used in curing meat. It gives tocino and longganiza its pink or reddish color. It can be bought at Divisoria Public Market or specialty baking & culinary supply shops.

Steps:
Mix the pork well with the seasoning together, mash the mixture in a bowl, leave to cool at room temperature. Keep in freezer.


A Great Article on curing your homemade meats
Optional: You may also stuff the mixture into sausage casings.

Kilawin Talaba

• 1 cup shelled oysters
• ½ cup vinegar (add water if it is too sour)
• 5 medium onions (peeled and cut)
• 2 cloves garlic (pounded)
• 5 pepper-corns (pounded)
• Salt to taste

Marinate the oysters with the rest of the ingredients for about 2 hours. Bring to a boil. Remove from heat. Serve the dish cold.

Kilawin

• ½ cup pig’s liver, sliced
• cups pork, sliced and boiled until tender
• ½ tsps. Black Pepper
• tbsps. Lard
• 6 segments garlic, pounded
• 1 medium sized, onion, sliced
• ½ cup vinegar
• ½ cup pork stock or the water which the pork was cooked
• Salt to taste

Soak liver in vinegar, salt and pepper for 5 minutes.

Saute the garlic in lard until light brown. Add the onion, continue to sauté until onion is done. Add the slice liver, stirring the mixture for about 3 minutes and pressing the pieces of liver with the back of a wooden spoon to express the juice while frying. Add the pork and cook for about 2 minutes, stirring in the same manner while cooking. Season with salt and pepper to taste. Add vinegar diluted with water. Let simmer for at least 3 minutes.

Misua

• 1 small bundle of misua
• 3 eggs
• 1 tablespoon cooking oil
• 1 clove chopped garlic
• 1 onion
• 3 cups water

Saute garlic in oil until brown. Add onion and sauté too. Add water. Salt and pepper to taste. When the water boils, add eggs whole, one at a time. Stir a bit. Break misua into 3 inch lengths and add into the pan. Simmer a bit then serve hot.