Ingredients
- 1 kilo Pork head
- 1 cup grilled liver (diced)
- 2 small onions (minced)
- 2 pieces red pepper (minced)
- 1 head garlic (minced)
- 6 pieces hot chili pepper (minced)
- 2 tablespoons oil
- 1 cup vinegar
- 1 tablespoons liquid seasoning
- 1 teaspoon black pepper
- 1 teaspoon brown sugar
- 1 cup beef stock
Instructions
- Grill pork head for to remove hair.
- Boil pork head until tender.
- Take out all the meat and dice.
- In a saut? pan, heat oil and saut? garlic, onion,red pepper, pork meat and liver.
- Season with liquid seasoning, black pepper, and brown sugar.
- Pour in beef stock and cook until meat is tender and starts to oil again.
- Add minced chili pepper last.
- Serve on a sizzling plate.
Ingredients
1/2 kilo pork (cut into chunk cubes) 5 pieces tokwa (bean curd or tofu)
1 cup vinegar
1 cup soy sauce
1 teaspoon salt
1 teaspoon brown sugar
3 small onions (diced)
Instructions
- In a casserole, boil pork in just enough water with salt, lower fire and let simmer until pork is tender.
- Take the pork out and set aside.
- Fry tokwa (bean curd) in hot oil until toasted and slice to the same size as the pork.
- In a saucepot, mix vinegar, soy sauce, salt garlic and onions and heat for just a few minutes.
- Pour in mixture over pork and tokwa.
- Serve hot.
Ingredients
10-15 lumpia wrappers
100 grams (3.5 oz.) cheddar cheese
oil for deep frying
water for sealing lumpia wrappers
Instructions
- Steam the lumpia wrappers for about 2 minutes. Set aside.
- Slice the cheese into 10-15 sticks, each about 3 inches long and 1/2 inch wide. Put each stick in a lumpia wrapper. Seal each.
Ingredients
1/2 k. squid, regular size
1 tsp. salt
1/4 tsp. pepper
1/3 cup cornstarch
1/3 cup all-purpose flour
oil for frying
Instructions
- Clean the squids, remove the head and intestines. Peel the outer skin and slice 1/3″-thick. Sprinkle with salt and pepper. Marinate or let stand for 15 to 20 minutes. Drain in a strainer. Dredge in an equal mixture of cornstarch and all-purpose flour. Deep fry until brown but not scorched. Serve with fresh lemon or vinegar, garlic, salt, pepper or catsup with calamansi. (Makes 4 servings)
