PORK DISHES

HUMBA DE BOHOL (Braised Pork Belly)

 


 

Prepared by: Chef Reggie Torres
  • Preparation time: 30 minutes
  • Cooking time: 35 minutes
  • Serves: 4-6 persons

Humba de Bohol Ingredients:

  • 1 lb pork butt, cut in large cubes

  • 4 cloves garlic, minced

  • 1 tbsp sugar

  • 1 tbsp patis (fish sauce)

  • 2 bay leaves

  • 3 tbsp peanut oil (substitute other oil if you prefer)

  • 1 tbsp sweet soy sauce

  • 2 tbsp sukang paombong (palm vinegar)

  • 1 cup banana blossom

Humba de Bohol Instructions:
  1. Heat cooking oil in a non stick pan. Add pork, brown all sides. Add all the ingredients.
  2. Simmer in medium heat until meat is tender.
  3. Serve.
1 lb ground pork
1 package soft Tofu, cut in cubes
1 yellow onion,  finely chopped
4 cloves of garlic
1 tbsp fresh ginger
2 tbsp Alamang (fermented shrimp)
¼ cup cooking oil
1 tbsp curry
1 cup Island Pacific coconut milk
1 cup coconut water or plain water
1 tbsp sweet soy sauce
2 tomatoes, chopped
PORK PAPAYA STEW WITH SWEET POTATO

 


 

Prepared by: Chef Reggie Torres
  • Preparation time: 30 minutes
  • Cooking time: 1 hour
  • Serves: 4-6 persons

Pork Papaya Stew with Sweet Potato Ingredients:

  • ½ cup Mochico (Sweet Powder Rice)

  • 2 lbs pork butt, cut into bite size

  • 4 tbsp cooking oil

  • 1 onion, finely chopped

  • 4 cloves of garlic, finely chopped

  • 3 tbsp basil, cut finely

  • 2 tsp turmeric

  • 1 tbsp ginger

  • ½ cup green onion, cut finely

  • 4 cups chicken stock or beef stock

  • 1 medium size green papaya, peeled –-remove seeds and cut into cubes

  • 1 large kamote (sweet potato), peeled and cut into cubes

  • 1 bundle sitaw (long beans), cut into bite size

Pork Papaya Stew with Sweet Potato Instructions:
  1. In a frying pan, cook the Mochico until brown. Let cool.
  2. In a large non stick pan, heat oil. Cook meat in batches for 4 minutes until brown.
  3. Remove pork from pan. Add garlic, onion, ginger, turmeric, basil, green onion and cook for 2 minutes. Return pork to the pan. Add stock. Simmer for 20 minutes. Add papaya and kamote (sweet potato). Simmer again for 10 minutes. Add the sitaw (long beans). Simmer for 2 minutes until the pork is cooked.
  4. Stir in the Mochico. Bring to boil, reduce heat and simmer for 4 minutes.
  5. Serve.
1 lb ground pork
1 package soft Tofu, cut in cubes
1 yellow onion,  finely chopped
4 cloves of garlic
1 tbsp fresh ginger
2 tbsp Alamang (fermented shrimp)
¼ cup cooking oil
1 tbsp curry
1 cup Island Pacific coconut milk
1 cup coconut water or plain water
1 tbsp sweet soy sauce
2 tomatoes, chopped
RELLENONG PATA

 


 

Prepared by: Chef Reggie Torres
  • Preparation time: 30 minutes
  • Cooking time: 45 minutes
  • Serves: 4-6 persons

Rellenong Pata Ingredients:

  • 1 pigs leg, deboned -- reserve the meat and mince

  • 1 cup Spam, diced and browned lightly

  • 1 tbsp green onion

  • Patis (fish sauce) to taste

  • Black pepper to taste

  • 1 egg, beaten

  • Island Pacific Sweet Chilli Sauce

  • Twine

  • Water bath

    • 3 cups water

    • ½ cup sweet soy sauce

    • 1 tsp peppercorn

    • ½ cup rice vinegar1 cup ginger, sliced

Rellenong Pata Instructions:
  1. Combine meat and Spam, green onion, patis (fish sauce), pepper. Add egg. Stuff the pig’s leg and secure end with the twine. Then, wrap the whole leg with twine.
  2. Place stuffed pig’s leg into water bath. Make sure there is room for water to rise. Cook over low heat until tender. Let cool.
  3. Slice it and serve with Island Pacific Sweet Chilli Sauce.
  4. Serve.
1 lb ground pork
1 package soft Tofu, cut in cubes
1 yellow onion,  finely chopped
4 cloves of garlic
1 tbsp fresh ginger
2 tbsp Alamang (fermented shrimp)
¼ cup cooking oil
1 tbsp curry
1 cup Island Pacific coconut milk
1 cup coconut water or plain water
1 tbsp sweet soy sauce
2 tomatoes, chopped
GROUND PORK WITH CURRY AND TOFU

 


 

Prepared by: Chef Reggie Torres
  • Preparation time: 30 minutes
  • Cooking time: 45 minutes
  • Serves: 6-8 persons

Ground Pork with Curry and Tofu Ingredients:

  • 1 lb ground pork

  • 1 package soft Tofu, cut in cubes

  • 1 yellow onion,  finely chopped

  • 4 cloves of garlic

  • 1 tbsp fresh ginger

  • 2 tbsp Alamang (fermented shrimp)

  • ¼ cup cooking oil

  • 1 tbsp curry

  • 1 cup Island Pacific coconut milk

  • 1 cup coconut water or plain water

  • 1 tbsp sweet soy sauce

  • 2 tomatoes, chopped

Ground Pork with Curry and Tofu Instructions:
  1. Combine onion, 2 tablespoon of oil, garlic, ginger and Alamang in a food processor. Process until smooth to make a past
  2. Heat remaining oil in a non-stick pan. Add the paste and cook for 2 minutes over low heat. Add Curry. Mix well. Add coconut milk, coconut water or plain water and soy. Bring to boil then reduce the heat. Simmer for 5 minutes.
  3. Add ground pork, tomato then taste. Seasoned with salt and pepper. Simmer for 5 minutes until cook. Add tokwa (tofu) and gently mix.
  4. Serve.
1 lb ground pork
1 package soft Tofu, cut in cubes
1 yellow onion,  finely chopped
4 cloves of garlic
1 tbsp fresh ginger
2 tbsp Alamang (fermented shrimp)
¼ cup cooking oil
1 tbsp curry
1 cup Island Pacific coconut milk
1 cup coconut water or plain water
1 tbsp sweet soy sauce
2 tomatoes, chopped