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Pork Pata Sinigang with Pechay and Sigarillas Recipe, tender pork hocks and green veggies in your old time favorite hearty soup

Preparation Time: 15 minutes
Cooking Time: 1 hour
Servings: 4 – 6

• 1 ½ liters rice washing or water
• 2 medium tomatoes, sliced
• 1 medium onion, sliced
• 1 kg pork pata sliced
• 5 pcs sigarillas, sliced
• 1 sachet 20g MAGGI Sinigang sa Sampaloc Mix
• 2 cups sliced pechay
• 2 pcs siling panigang (finger chilies)
• patis (fish sauce) to taste

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Guiso Recipe, a tomato based Kapampangan dish of pork, liver and chinese chorizo, much like the menudo

Preparation Time: 00:50
Cooking Time: 00:20
Servings: 6-8

• 1/2 kg pork pigue or kasim, cubed
• 1/4 kg pork liver, cubed
• 2 tbsp MAGGI Savor Calamansi
• 1 8g MAGGI MAGIC SARAP
• 2 tbsp oil
• 1 tbsp crushed garlic
• 1/4 cup chopped onion
• 1 cup tomato sauce
• 1/2 cup water
• 1/2 cup sliced Chinese chorizo

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Filipino Pork Chicharon Recipe, Chicharon or Chicharrón is a popular dish in Andalusia, Spain, and Latin America and is part of the traditional cuisines of Bolivia, Cuba, Mexico, Venezuela, El Salvador, Nicaragua, Colombia, Brazil (where it is called torresmo), Peru, the Philippines and others. The singular form, chicharrón, is also used as a mass noun, especially in the Philippines where words do not have a pluralized form. They are usually made with different cuts of pork, but sometimes made with ram meat. In Puerto Rico chicharrones are also made with chicken, in Argentina with beef, and in Peru with chicken or fish.

The pork rind type is the skin of the pork after it has been seasoned and deep fried. In Mexico they are eaten in a taco or gordita with salsa verde. In Latin America they are eaten alone as a snack, with cachapas, as a stuffing in arepas or pupusas, or as the meat portion of various stews and soups.

In the Philippines, tsitsaron, as it is spelled in Filipino (chicharon is now an acceptable variant term, a derivative of the Spanish word chicharrón) is usually eaten with vinegar or with bagoong, lechon liver sauce, or pickled papaya called atchara. Tsitsarong manok, made from chicken skin, is also popular.

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Pork Dinuguan (also called dinardaraan in Ilocano, or pork blood stew in English) is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.

The term dinuguan comes from the word dugo meaning “blood”. It is recognizably thick and dark, hence the Westernized euphemism “chocolate meat.” It is similar to the Singapore dish pig’s organ soup, differing in that it does not contain vegetables and has a characteristically thick gravy.

Due to the offal it is frequently considered an unusual or alarming dish to those in Western culture, though it is rather similar to European-style blood sausage, or British black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the ancient Spartan dish known as black gruel whose primary ingredients were pork, vinegar and blood. Dinuguan is often served with white rice or a Filipino rice cake called puto.

Estimated cooking time: 1 hour and 30 minutes

• 1 k. of pork belly, cut into small cubes
• 350 g. of pork liver
• 4 c. of pig’s blood

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