Delicious Pata Tim Recipe

How To Cook Delicious Pata Tim Recipe

Delicious Pata Tim Recipe -  Pata tim is a popular pork leg Filipino dish which is very similar to the paksiw na pata but does not have vinegar. This dish is basically boiled pork leg with a blend of soy sauce, oyster sauce, pineapple juice and spices like garlic, star anise and cinnamon and with vegetables like mushrooms and bok choy. What makes this dish appetizing aside from it’s flavor is the very tender meat and the skin with gelatin like texture and thick sauce.

Delicious Pata Tim Recipe INGREDIENTS:

• 1 kilo pork’s leg (pata)
• 1/4 cup soy sauce
• 3/4 cup pineapple juice
• 3/4 cup oyster sauce
• 5 cloves garlic; crushed
• 1 tablespoon rice wine
• 1 tablespoon pepper corns
• 1 red onion; chopped
• 3 bay leaves
• Lettuce (fried in 2 minutes)

For Pata Tim Sauce

• 1 cup broth of pata
• 5 tablespoons cornstarch
• Salt to taste

 INSTRUCTIONS:

1. In a stock pot with enough water, simmer the pork pata with all the ingredientsuntil the meat is tender.
2. Add hot water if necessary to replace the evaporated liquid.
3. Drain and cut the meat from one side and separate the bones. Save 1 cup of broth.
4. Place lettuce in a platter. Put the pata over the lettuce. Set aside.

For Pata Tim Sauce

1. In a skillet, combine broth, cornstarch, and salt to taste. Bring to boil until sauce becomes thick.
2. Pour the sauce on top of the pata. Serve hot!

Note:
Boiling the pork’s leg slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.

Source : Filipino Recipes Portal

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How To Cook Hot Bicol Express Recipe

How To Cook Hot Bicol Express Recipe

Hot Bicol Express Recipe - The outcome of this Bicol Express Recipe can be described as pork cooked in coconut milk with shrimp paste and chilies. No wonder the name of this dish was derived from a Philippine region (Bicol) wherein Coconuts are abundant and the use of chilies is emphasized in most local meals.

There are stories saying that Bicol express was conceptualized and first cooked by Ms. Cely Kalaw in her Manila restaurant sometime during the late 60’s to the early 70’s. Based on an article written by Angela De Leon entitled Soul Train: The Unlikely Beginnings Of A Beloved Filipino Dish (published in Chile Pepper Magazine last October 2006), Ms. Kalaw toned down the heat on her Taro dish (this could be “Laing”) after receiving complains from some customers. However, she knew that other customers wanted the Taro dish to be hot and spicy so she invented another amazingly spicy hot dish that would best compliment the Taro. Thus, Bicol Express was born.

Hot Bicol Express Recipe INGREDIENTS:

• 1/2 kilo pork, sliced thinly
• 1/2 kilo baguio beans, sliced
• 1/2 cup Jalapeno chilis
• 1 onion, chopped
• 1 clove garlic, crushed
• 2 cups coconut milk
• 2 cups coconut cream
• salt and pepper to taste.

INSTRUCTIONS:

1. In a pan, heat a little oil and start browning the pork. Once done, set aside.
2. Saute garlic and onion in a little oil, then add the cooked pork.
3. Add the coconut milk and simmer for 10 minutes.
4. Once the pork and the baguio beans absorbed the coconut milk, pour in the coconut cream and bring it to boil. Add in the chili and let the sauce thickens.
5. Season with salt and pepper.

Additional Information About Bicol Express

Bicol Express  is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style. It is a stew made from long chilies siling mahaba in Tagalog, lada panjang in Malay/Indonesian, coconut milk, shrimp paste or stockfish, onion, pork, and garlic. It is said to have been inspired by the fiery Bicolano dish gulay na may lada, which is nowadays presented as one of the many variants of Bicol Express.

Bicol Express was named after the passenger train service from Manila to the Bicol region, a region in the Philippines famous for its spicy cuisine. Source: Bicol Express

Source Recipe: Bicol Express

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Lechon Pork Belly Recipe

How To Cook Lechon Pork Belly Recipe

Lechon Pork Belly Recipe - Lechon is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechon originated from the Spanish term lechon, referring to a suckling pig that is roasted. Lechón is a popular food in the Philippines, Cuba, Puerto Rico, the Dominican Republic, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal. Additionally, it is a national dish of the Philippines with Cebu being acknowledged by American chef Anthony Bourdain as having the best pig,and also being the national dish of Puerto Rico. Nowadays in most of Latin America, the original use of a suckling pig has given way to a medium-sized adult pig.

The thought of lechon can already make one go hungry. Try this easy roasted pork belly recipe using your oven and indulge yourself to its rich flavour!

Lechon is a roasted whole pig slowly cooked or grilled over charcoal heat. That crispy skin makes lechon one of the most craved for dishes. In every region or country, the flavour and aroma for this roasted pig do differ. The flavour is developed during cooking from those spices and herbs and other ingredients stuffed inside the pig’s belly.

Lechon Pork Belly Recipe Ingredients:

• 1.5 kg pork belly slab, skin on
• 3 whole garlic bulbs, peeled and roughly chopped
• ½ cup oregano leaves, washed then chopped
• 3 red onions, peeled and chopped around 4 – 5 lemongrass stalks, sliced the zest from 1 lemon
• juice from 1 lemon
• a little over 1/8 cup salt, plus more for an even rub around the pork
• 4 tablespoons crushed black pepper

Cooking Instructions:

1. Combine all the aromatics in a bowl and mix well.
2. Lightly mash everything together with the back of a spoon.
3. Alternatively, use a food processor to bring everything together with only around 2-3 pulses.With the skin side down, rub the mixture all over the meat.
4. Roll the slab, carefully invert the meat and secure it with butcher’s twine.
5. It’s okay if there are a few pieces of herbs that fall off, you can place it back later.
6. Rub coarse salt all over the meat, including the skin.
7. With a paring knife or fork, poke the skin of the meat. This will ensure a nice crackling.
8. Transfer it to a roasting fitted with a rack and the bottom lined with foil.
9. Place it in the refrigerator to chill overnight. This will dry the skin, which helps the crackling form.
10. Preheat the oven to 160 C. Just to be sure, pat the skin of the pork dry with apaper towel. Roast the pork for 5 hours.
11. Afterwards, increase the temperature to 220 C, and allow the pork’s crackling to form. This will take another 30 minutes to an hour.
12. When done, remove from the oven and allow to cool a bit before slicing. Enjoy!

Source Recipe KusinaMaster

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