Experience the tastes and colors of Filipino Food and enjoy these free Pinoy Recipes on this site and Happy Cooking!
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
Kapampangan Guiso Ingredients: |
1/2 kg pork pigue or kasim, cubedFilipino 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.
Tags: pork
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
Adobo Ingredients: |
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
Shrimp and Pork Siomai Ingredients: |
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
Bopis Ingredients: |
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