• 1 kilo pork, cut into serving pieces
• 3 potatoes, quartered
• 2 carrots, cut into cubes
• 2 bell peppers(red & green), cut into cubes
• 1 cup coconut milk orevaporated milk
• 3 tablespoons curry powder(dissolved in 1/2 cup hot water)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup water
• 2 tablespoons fish sauce(patis)
• 1/4 teaspoon chili flakes(optional)
• 3 tablespoons vegetable oil
• salt and pepper to taste

Cooking Instructions:

Part 1

1. In a pan, fry potatoes and carrots until color turns to light brown. Drain and set aside.

Part 2

1. In the same pan, saute garlic and onion until soft.
2. Add pork then stir cook sauteing until color turns to light brown.
3. Add fish sauce, dissolved curry powder and water then simmer for 15 minutes or until meat is tender.
4. Add bell peppers, fried potatoes and carrots then simmer for another minute.
5. Add milk, salt and ground pepper then simmer for another 3-5 minutes or until slightly thickens. Keep stirring.
6. Remove from heat and transfer to serving plate. Serve hot with steamed rice.

Source: http://filipinostylerecipe.com/2013/09/pork-curry/
Image: http://goodtoknow.co.uk/

The post Easy Pork Curry Recipe appeared first on Kusina Master Recipes.

• 1/2 Kilo Pork Tenderloin (sliced)
• 1 small can Vienna Sausage (sliced)
• 1 medium carrot (cut into quarters)
• 3 medium potatoes (cut into quarters)
• 6 pieces baby corn ( cut into quarter size)
• 1 large green bell pepper (cut into quarters)
• 1/2 evaporated milk
• 1/4 unsalted butter
• 5 cloves garlic (minced)
• 3 cups water (for the broth)
• Salt and fresh ground pepper
• 1/2 cup water (for the thickening sauce)
• 3 tsp. flour 0r cornstarch ( for thickening sauce)

Cooking Instructions:

1. In a sauce pan, heat up butter and saute garlic.
2. Add the sliced pork tenderloin, stir for a few minutes
3. Add 3 cups water and simmer until pork is cooked.
4. Add potatoes, carrots, baby corn and sausages, simmer for another 3-5 minutes until all are cooked.
5. Add 1/2 cup evaporated milk. Keep stirring.
6. Then add the green bell pepper.
7. Salt and Pepper to taste.
8. To end, add the thickening agent of mixed flour and water. Keep stirring until you get the right consistency.

Source: http://frommomachie.blogspot.com/
Image: imgarcade.com

The post Easy Pork Pastel Recipe appeared first on Kusina Master Recipes.

• 4 lbs boneless pork loin roast
• 1 tsp Grill Mates pork rub
• 2 Tbsp garlic, minced
• 1 Tbsp fresh rosemary, minced
• ½ tsp oregano
• ½ cup balsamic vinegar
• ¼cup olive oil
• ½ tsp hot paprika
• 1 tsp salt
• ½ tsp pepper

Cooking Instructions:

1. In a bowl, combine all the ingredients except for pork. Stir until well combined. Butterfly pork loin. Place it on a baking dish. Sprinkle with salt and pepper on both sides. Let sit for about 10 minutes then pour marinade on it. Marinate for at least 1 hour.
2. Preheat oven to 350°F. When done marinating, transfer pork loin on a baking sheet for easy rolling. Strain the marinade and reserve the liquid for basting. Put the spices on one side of the pork loin. Rolland tie the pork at 2-inch intervals. Place pork in a baking dish and bake in preheated oven for about 1 hour, basting occasionally until the pork reaches an internal temperature of 145°F. Let the roast rest for 10 minutes before slicing. Serve with mashed potatoes and gravy or any side dish of your choice!

Source: http://www.pinaycookingcorner.com/

The post Roasted Balsamic Herb Pork Loin Recipe appeared first on Kusina Master Recipes.

• 1/4 cup lemon juice
• 1/4 cup honey
• 2 Tbsp reduced-sodium soy sauce
• 1 Tbsp unsweetened apple juice
• 3 cloves garlic, minced
• 6 boneless pork loin chops (4 ounces each)

Cooking Instructions:

1. In a small bowl, combine lemon juice, honey, soy sauce, apple juice and garlic. Pour 1/2 cup into a resealable plastic bag. Add pork chops. Seal bag and turn to coat. Refrigerate for 2-3 hours. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. over the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with remaining marinade. Let meat stand for 5 minutes before serving.

Source: http://www.pinaycookingcorner.com/
Image: www.themeatboutique.com.au

The post Honey Soy Pork Chops Recipe appeared first on Kusina Master Recipes.

• 1/4 kilo bagnet, cut into serving pieces
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1/8 cup vinegar
• 1 1/4 cup water
• 1/2 cup pineapple chunks
• 5 cloves garlic, minced
• 1 onion, chopped
• 3 pieces laurel
• 1 teaspoon peppercorn
• salt to taste

Cooking Instructions:

1. In a bowl, combine oyster sauce, soy sauce, vinegar and oil. Set aside.
2. In a pan, heat bagnet until start to render oil. Remove from pan and set aside.
3. In same pan, saute garlic and onion.
4. Pour oyster sauce mixture then bring to boil.
5. Add laurel and peppercorn then adjust seasoning according to taste.
6. Add bagnet and pineapple then simmer until almost thick.
7. Transfer to serving plate then serve with steamed rice.

Source: http://filipinostylerecipe.com/
Image: www.gourmetgetaways.com.au

The post Adobong Bagnet With Pineapple Recipe appeared first on Kusina Master Recipes.

• 6 pounds pork spareribs
• 2 medium onions, cut into wedges
• 1 medium onion, finely chopped
• 6 tablespoons soy sauce
• 1/4 teaspoon ground black pepper
• 6 whole star anise pods
• 1 tablespoon vegetable oil
• 1 tablespoon grated fresh ginger
• 1/2 cup honey
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice

Cooking Instructions:

The post Pinoy-Style Ribs Recipe appeared first on Kusina Master Recipes.

• 1 pork belly, skin on, about 10 to 12 pounds
• 1/2 cup kosher salt
• 3 tablespoons baking soda
• 5 medium garlic cloves, sliced thin, preferably using a mandoline slicer
• 2 sprigs fresh rosemary, leaves removed and chopped
• 3 tablespoons fennel seed, coarsely ground in a mortar or electric spice mill

Cooking Instructions:

1. Season the meat side of the pork belly liberally with the salt. Flip the pork belly over and rub the baking soda evenly into the skin.
2.  Leave the belly in the fridge overnight with the skin side facing up, uncovered (if you have trouble fitting the pork belly into your fridge, you can cut it in half).
3. The next day, heat the oven to 400°F. Arrange one rack in the upper third of the oven and another in the lower third. Remove the pork belly from the fridge and lightly pat the skin with a paper towel to dry it.
4. With a razor blade, carefully score the skin to expose the fat, without piercing it. Score in diagonal lines 2 inches apart. Then score in the opposite direction, also 2 inches apart, to create an even diamond pattern in the skin.
5. Flip the belly over so the skin side is down. Evenly scatter the garlic slices over the meat.  Follow with the chopped rosemary, coarsely ground fennel seed, and lemon zest.
6. Roll up the belly and, with butcher’s twine, tie it together at 3-inch intervals. Make sure the twine is snug but not too tight. In order to fit the pork belly in a standard oven, you’ll need to cut it in half to make 2 roasts.
7. Place the roasts on a pair of wire racks set inside 2 rimmed baking sheets. Roast for 40 minutes.
8. Reduce the oven temperature to 325°F and roast undisturbed for 3 hours, or until the interior of the porchettas is tender. Use a long wooden skewer or long, thin knife to probe the meat to determine its tenderness—it should be very pliant but not falling apart.
9. Raise the oven temperature to 500°F and roast until the skin is evenly blistered and crispy, about 20 to 30 minutes.
10. Remove the porchettas and let them cool for 30 minutes. Slice as thick as you like—if you’re making sandwiches, 1 1/2 inches is about right—and serve.

Source: www.chow.com
Image: www.patiodaddiobbq.com

The post Easy Porchetta Recipe appeared first on Kusina Master Recipes.

• 1.5 kg of pork liempo, cut into square
• 3 tbsp. of minced garlic
• ½ cup of soy sauce
• ¼ cup of vinegar
• 1/3 cup of water
• 2 pcs. bay leaf
• 1 tbsp. ground peppercorn
• ½ tsp. of white sugar (optional)

Cooking Instructions:

1. Wash pork, drain and marinate with soy sauce, vinegar, garlic, and ground peppercorn for 1 hour.
2. Add water and bay leaf, bring to boil to simmer until fat start to render its own oil, fry using its own oil or add cooking oil if needed.
3. Add sugar and salt to taste.
4. Adobong Baboy Na Tuyo is best served with fried rice.

Source: pigoutoweee.tumblr.com

The post Adobong Baboy na Tuyo Recipe appeared first on Kusina Master Recipes.

• 1 kilo pork ribs, chopped to serving pieces
• 2 pcs small eggplants, slice diagonally
• 1 bunch kangkong, remove from the stem
• 2 pcs tomatoes, quartered
• 1 inch ginger, slice into strips
• 1 Tbsp. patis or fish sauce
• 5 pcs okra, sliced
• 2 cups sitaw or string beans, sliced 1 1/2 inch
• 3 pcs small gabi or taro root, peeled and quartered
• 2 to 3 pcs siling labuyo or bird’s eye chili peppers
• 2 pcs small red onions, sliced
• 1/2 kilo guavas, quartered
• salt and pepper

Cooking Instructions:

1. In a medium size stainless steel pot, boil some water slightly more than enough to cover the meat.
2. While the water is boiling, put the pork ribs one by one until every piece of meat is in the pot.
3. Then add the tomatoes and guavas and cook for about 30 to 40 minutes or until the meat is tender.
4. Add the onions, gabi, siling labuyo, ginger, salt and pepper then cook for another 8 minutes.
5. Then add the sitaw, okra and eggplants and simmer for another 6 minutes. Add in the kangkong and simmer for 1 minutes more. Serve hot.

Source: http://www.panlasangpinoymeatrecipes.com/
Image: angsarap.net

The post Sinigang na Baboy sa Bayabas Recipe appeared first on Kusina Master Recipes.

• 1 1/2 kilo pork loin
• 2 head minced garlic
• 1 1/2 Tbsp. fine salt
• 1/4 cup calamansi, juice
• 1 tsp. pepper
• 1 small bottle orange marmalade

For the Gravy:

• 2 cup water
• 1 pc beef bouillon cube
• 3 Tbsp. soy sauce
• 5 Tbsp. cornstarch

Cooking Instructions:

1. Marinate the pork with the mixture of minced garlic, salt, calamansi juice, pepper nad orange marmalade overnight in the refrigerator.
2. Wrap the pork in an aluminum foil with the marinade and place on a tray and roast in a preheated oven 350 °F for one hour.
3. (For every kilo of pork you need to roast it for 40 minutes so a 1 1/2 kilo of pork needs 1 hour to cook.)
4. Remove from oven and open the foil and roast again for 30 minutes or more until brown.
5. To make the gravy; Combine water, beef cubes, soy sauce and drippings from the roasted loin and bring to a boil.
6. Make a slurry of 5 Tbsp. cornstarch and 1 Tbsp. water and pour over the boiling mixture to thicken the gravy.
7. Slice the tenderloin and place in a platter. Serve with gravy.

Source: http://www.panlasangpinoymeatrecipes.com/
Image: bigoven.com

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