PORK RECIPES
   
BOPIS
   

Meat Material

Pig’s Liner 500 grams
Lungs (pig) 250 grams
Pig’s Heart ½ cup
Garlic, peeled, crushed 2 cloves
Onion, chopped finely 1 medium
Tomatoes, chopped ½ cup
Water ½ cup
Chili Pepper (labuyo) 2 pcs
MSG ½ tsp

Seasoning

Salt 2 tsp
Pepper, white 2 tsp
Beef aroma ½ tsp
Meaty ginisa ½ tsp

Procedure

  • Wash the internal organs very well. Boil pig’s lung until tender.
  • Chop cooked lungs, liver and heart.
  • Add the water. Simmer until tender.
  • Season with salt and pepper.
   
SISIG
   

Meat Material

Pig’s ears, broiled, chopped 4 ½ cups
Chicken liver, cut into small pieces 1 cup

Ingredients / Seasoning

Refined salt for cleaning 2 tsp
Calamansi extract for cleaning 1 cup
Refined salt 1 tsp
Bay leaves 2 pcs
Calamansi extract 1 tsp
Onions, chopped finely 4 ½ tbsp
Ground pepper 1 tsp
Siling labuyo, chopped 2-3 pcs
MSG ½ tsp  

Procedure

  • The pig’s ears should be thoroughly cleaned with salt and calamansi extract with plenty of water.
  • Boil until tender in water, salt and bay leaves.
  • When pig’s ear is tender, broil over charcoal.
  • See to it that all portions are chopped in even sizes.
  • Season with calamansi extract, salt, pepper and MSG.
  • Add chopped broiled chicken liver and chop in even pieces the same as pig’s ears.
   

CRISPY PATA

   

Meat Material

Front Pata (cleaned and trimmed)

Procedure

  • Select front pata (1-2 pcs) cleaned and trimmed
  • Apply 1 tbsp salt refined per kilogram all over the surface only. Keep in refrigerator for 1-2 hours.
  • Place in casserole, immerse in water to cover 2/3 of the material with the following ingredients:

pandan leaves – 2-3 pcs
young onions – ½ cup
refined salt – 1 tbsp
MSG - ½ tsp

  • Boil and simmer until tender for 2 hours, just enough to pick by fork.
  • Drain at room temperature for ½ an hour and air dry for 15 minutes or keep in refrigerator overnight. Before cooking, place material in turbo for 20 minutes at 200°F.

Cooking : Deep Fat Frying :

  • Heat cooking oil until boiling point and immediately drop the material and cover. Cook until golden brown and invert in the process of frying (this will take one hour to cook under simmering temperature). Drain very well.

Serve with the following seasoning (sawsawan)

  • vinegar - ¼ cup
  • toyo – 2 tbsp
  • Onion, chopped (med) – 1 pc
  • sugar – 1 tbsp
  • garlic, fresh chopped – 2 tbsp
  • black pepper – 1 tbsp
  • MSG – ¼ tsp
  • siling labuyo – 1 pc
   
   
Recipes courtesy of Ms. Lulu Rivera
Spices and Food Mix House

   
   

 
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