• ½ kg thinly sliced pork loin or pork chops
• ½ cup oyster sauce
• 1 8g Maggi Magic Sarap
• salt to taste
• 4 eggs, beaten
• Japanese breadcrumbs
• cooking oil for deep-frying

For Teriyaki Sauce 

• ½ cup oyster sauce
• 1 tbsp grated ginger
• 1 cup hot water
• 1 tsp Maggi Magic Sarap
• 2 tbsp bron sugar

Cooking Instructions:

1. Marinate pork in oyster sauce, Maggi Magic Sarap and sit for at
   least 15 minutes.
2.  Dip marinated pork in beaten egg then dredge with Japanese
   breadcrumbs. Repeat procedure to make sure pork is completely
   coated with breadcrumbs.
3. Heat oil. Fry coated pork for at least 5 minutes on each side or
   until golden brown.
4.  Transfer on plate lined with paper towels to drain excess oil.
5.  Serve with teriyaki sauce on the side.

Image: kusina101.com

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• 1 kilong baboy
• 3 pirasong tokwa
• 1 ulo ng bawang tinadtad
• ½ tasang suka
• ½ tasang toyo
• ¾ kutsaritang asin
• 2 sibuyas
• 1 kutsarang mantikang Wesson

Cooking Instructions:

1. Hiwaing pakudrado ang baboy. Ilagay sa kaserola. Lagyan ng asin at tubig. Pakuluin sa atay-atay na apoy sa loob ng ilang minuto at itabi.
   Sarsa:
2. Ilagay sa mangkok ang suka, bawang, toyo at mantikang “Wesson”. Ilagay ang buong baboy sa kawali at prituhin hanggang mamula. Isama ang tokwa. Ilagay sa platong pandulot.
   Ibuhos ang sarsa sa ibabaw. Palamutian ng sibuyas. Idulot nang mainit.

Image: yummy.ph

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• 1 whole pig, around 4½ months old
• 1 cup milk
• ½ cup olive oil
• 2 cups rice
• 5 cups fish broth
• 300g shrimps, peeled and cleaned
• 300g chorizo, sliced
• 300g mussels or clams
• 1 green bell pepper, strips
• 1 red bell pepper, strips
• 1 small can of peas
• 1 small red onion, diced
• 2 tomatoes, diced
• 2 pinch Saffron
• 1 clove garlic, minced
• 1 tsp parsley
• Salt and pepper to taste

Cooking Instructions:

1. In a pan, heat oil and saute chorizo, onion and garlic. Add seafood, rice, tomatoes and bell peppers.
2. Add in rice and saute for a minute. Add stock and saffron and cook until almost done.
3. Season the pig’s cavity with salt and pepper, then brush with milk and alittle oil.
4. Then stuff the paella inside the cavity of the pig and roast the pig.

Image: http://serdef.org/

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The post Lechon Paella De Leche Recipe appeared first on Kusina Master Recipes.

• 1kg 8 pcs. pork chop
• 2 sachets 8g MAGGI MAGIC SARAP
• ½ cup all-purpose flour
• 2 pcs. egg, beaten
• 1 cup bread crumbs
• 1 cup vegetable oil for pan frying

For the Sauce:

• 4 slices bacon, thinly sliced
• 4 cloves garlic, minced
• 1 pc. medium onion, minced
• ¼ cup tomato paste
• 2 cups canned crushed tomato
• ¼ tsp. dried oregano
• 1 pc. bay leaf
• 1 sachet 8g MAGGI MAGIC SARAP
• 1/8 tsp. freshly ground pepper
• 1 tbsp. brown sugar
• ½ cup grated melting cheese

Cooking Instructions:

1. To prepare the sauce, place bacon in a sauce pan and render the pork fat. Add garlic and onion and sauté for 2 minutes. Add tomato paste and cook for 5 minutes while stirring continuously over low heat. Add crushed tomato, oregano and bay leaf. Simmer for 20 minutes or until thick and chunky. Season with MAGGI MAGIC SARAP, pepper and sugar. Check seasoning.
2. Meanwhile season pork with MAGGI MAGIC SARAP. Lightly coat with flour, dip in beaten eggs and coat with bread crumbs. Bread the rest of the pork chop and set aside.
3. Preheat oil and pan fry pork chops over medium heat for 2-3 minutes per side or until golden brown. Immediately transfer into a serving plate, pour the sauce on top and garnish with cheese. Serve immediately.

Source: http://idolsakusina.blogspot.com
Image: kraftfoods.com

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The post Magic Pork Chop Ala Parmigiana Recipe appeared first on Kusina Master Recipes.

• 2 lbs. ham hock (pata), sliced or whole
• 3 cups pineapple juice
• 1 medium yellow onion, diced
• 1 teaspoon minced garlic
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 3 pieces dried bay leaves
• 2 cups water
• 1 teaspoon salt
• 1 teaspoon whole pepper corn
• 2 tablespoons cooking oil

Cooking Instructions:

1. Heat the olive oil in a pan.
2. When oil becomes pan-fry the steaks hot salmon for one minute per side. Remove from pan and set aside. In the same pan with the remaining oil, saute the onion and ginger
3. Sprinkle black pepper and then pour in the fish sauce. Pour-in water. Bring to a boil.
4. Put-in the chayote and chili finger. Cook for 5 minutes. Add the fried salmon. Simmer for 5 minutes.
5. Complement malunggay leaves. Turn off the heat and cover the pot. Let it stay for 5 minutes.
6. Transfer to a serving platter. Serve.

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• 1 lb of bacon (thin sliced)
• 1 lb. shrimp
• fresh jalapeno sliced

Cooking Instructions:

1. Clean and devein all the shrimp.
2. Cut the bacon in half.
3. Lay one slice of jalapeno in the center of the bacon top with a shrimp, fold bacon over shrimp and put on foil wrapped cookie sheet seam side down.
4. Turn broiler on and set pan on second level from the top.
5. Broil until just starting to brown, check often.
6. Turn oven to 400 and move pan to bottom and cook for about 5 minutes more to help brown the bottom.

Source: nobullrecipes.com

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Humba is an interesting Filipino dish I think everyone should try. Basically, it is a kind of a stew that is somehow similar to the Adobo. But because of different ingredients involved, it somehow creates a burst of different flavors- sweet, salty, and sour- that you would definitely enjoy in every bite.

The basic dish would involve pork (you could check the basic recipe here: Pork Humba), but of course, we’d like to make it even more interesting by using a pork belly slab (yum!).

As you will see, the procedure is very simple and no ‘cooking expertise’ is needed to come up with this dish. So it is easy to make this a go-to ulam when you could think of something new. This is a good fit to your arsenal of Filipino dishes, so learn cooking one today!

Ingredients:

• 1 kilo pork belly slab
• 2 heads garlic, minced
• 1 pc red onion, quartered
• 3/4 cup white vinegar
• 1 cup soy sauce
• 1 cup brown sugar
• 2 tbsps salted black beans, drain and wash
• 1 tsp ground black peppercorns
• 3 pcs bay leaves
• 2 pcs star anise
• 1/4 cup peanuts, skin off
• Water as needed

1. In a stockpot, place the water, onion and pork belly.
2. Season with salt and ground peppercorns.
3. Boil the pork belly until tender.
4. Drain, set aside and let it cool.
5. In a mixing bowl, combine vinegar, soy sauce, sugar, and salted black beans.
6. Marinate the pork belly in the sauce mixture.
7. In a deep pan, place pork belly and the marinade.
8. Boil, reduce the heat into simmer and let it cook until tender.
9. Add water as needed while the pork is not yet tender.
10. Once the pork is tender, remove the sauce and slice thinly.
11. Serve in a dish.
12. Reduce the sauce mixture and drizzle on top of the pork belly.

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The post Braised Pork Belly Humba Recipe appeared first on Kusina Master Recipes.

• 1 full rack, pork baby back ribs
• 1/2 liter water
• 1 1/2 cup soy sauce
• 1 1/2 cup vinegar
• 1 bulb garlic
• 4 laurel leaves
• 1 tablespoon peppercorn
• 1/4 bar of butter
• 3 tablespoons sugar

Cooking Instructions:

1. Boil ribs in water with soy, vinegar, garlic, laurel and peppercorn until tender. Reserve 1/3 cup of stock. In a small pot, add 1/3 cup adobo stock, then add butter and sugar. Simmer and brush over the pork as glaze before placing in the salamander or oven. Heat for few minutes

Ginger rice:

Ingredients:

• 2 cups rice
• 2 1/2 cup chicken stock
• 80g ginger, sliced and pounded

Cooking Instructions:

1. Place everything in a rice cooker or pot and boil. Once boiling, lower the heat and simmer until rice is  done.

Mango Salsa:

Ingredients:

• 2 ripe mangoes, diced
• 1 red tomato, diced
• 1 red onion, diced
• 2 pcs calamansi, diced
• 2 tablespoons spring onions, chopped
• salt to taste

Cooking Instructions:

1. Combine all ingredients in a bowl and serve with adobo ribs and ginger rice.

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The post Adobo Baby Back Ribs (w/ Ginger Rice & Mango Salsa) Recipe appeared first on Kusina Master Recipes.

• 1kg Pork Belly (big chunks)
• 1 liter White Vinegar
• 300g Crushed garlic
• 10g Black peppercorn
• 5 pcs Bayleaf
• 1 tsp. Salt
• 3 pcs. White onion puree
• 2 cups Water

Cooking Instructions:

1.  Marinate and mix all ingredients overnight. Place it on large pot then boil for 10 minutes and simmer for 1 hour or until tender.
2. Remove oil from adobo fat, and fry skin of adobo belly chunks into adobo oil until golden brown.
3. Toss again into remaining sauce and serve immediately.

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• 2 pounds of semi-fatty pork meat
• 1 tbsp finely chopped garlic
• 5 tbsp white vinegar
• 5 tbsp soy sauce
• salt and pepper to taste

Cooking Instructions:

1. Slice the pork thinly.
2. Mix the rest of the ingredients.
3. Soak the pork in the mixture overnight.
4. Dry out in a warm oven or out in the sun.
5. Fry in a pan.
6. Serve with boiled white rice.

Image: thenotsocreativecook.wordpress.com

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