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Bulanglang Recipe, this boiled Vegetables with pork is Pampanga’s favorite dish.

Estimated cooking time: 45 minutes

• 2 tablespoons oil
• ½ cup pork (thinly sliced)
• 1 head of garlic (minced)
• 1 onion (minced)
• 3 pieces tomatoes (diced)
• 2 tablespoons bagoong alamang
• 1 cup squash (peeled and cubed)
• 1-bundle string beans (cut to 2″)
• 1 ampalaya (cut to 1″)
• 2 pieces eggplant (cut to 1″)
  
• 1 bunch pepper (labuyo) leaves
  

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Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired.

Estimated cooking time: 50 minutes

• 1 kg ground pork (suggested proportion of fat to lean meat is 1:3) or 1 kg Prawn (shrimp) peeled
• 1/3 cup chopped water chestnuts or turnips (singkamas)
• 1/3 cup chopped carrots
• 2 medium or 1 large minced onion(s)
• bunch of spring onions or leeks
• 1 egg
• 5 tablespoons sesame oil
• 1 teaspoon freshly ground pepper

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Bopis (bópiz in Spanish) is a spicy Filipino dish made out of pork lungs and heart sautéed in tomatoes, chilies and onions.

Bopis is a uniquely Filipino dish traditionally prepared from assorted pig parts. These assorted parts are usually the heart, kidneys, lungs, and intestines. The liver and brain, along with the ears and the face is reserved for use in cooking sisig.

Like most traditional recipes, there is no definite recipe for Bopis. But there are certain ingredients that is basic, namely garlic, onions, soy sauce and sugar. For some reason, a lot of Filipino dishes have sugar in them. A green chili pepper is also commonly used as garnish.

Estimated cooking time: 1 hour 30 minutes

• 1 kg. pork heart
• 1 kg. pork lung
  
• 1 whole garlic

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Filipino Tocino is a sweet pork dish that is traditionally served for breakfast in the Philippines. “Tocino” is a Spanish word that means ‘bacon’ or ‘cured meat’ and comes from back in the days of Spanish settlement of the Philippines.

To make it, Filipino recipes call for using pork pigue or kasim…which is just regular ham shoulder that’s been sliced to a 1/4 inch thickness.  This part is what makes it different…the spicing and curing of the meat.  Various  recipes have a whole slew of ingredients for this but basically its saltpeter, pepper,  regular salt, garlic, sugar, and some anise wine.  The individual slices are then treated with this mixture and placed on top of each other in a container, preferably refrigerated.  At the end of 3 days or so, what remains is the kimchi of pork. The reddish color is from the saltpeter and often makes it look like beef. 

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