Nilagang Baboy with Bokchoy

Nilagang Baboy with Bokchoy. It has been a while since I updated this blog. I have been extremely busy with work lately. From now on I will try to post regularly. For a start in the tradition of OPC’s simple Pinoy food I would like to share the recipe of Nilagang Baboy with Bokchoy we had for dinner. I know it is straight forward to cook nilaga, but this is for the benefit of those who are learning how to cook or to those who are just surfing for a nilaga recipe. In fact I already have a similar recipe in the archives, Nilagang Baboy with Sweet Corn which basically is very similar with the difference of just the addition of sweet corn. Traditionally when in Manila we just use the Pinoy pechay which are best for the Pinoy nilaga dishes. Given my present remote location in Australia, vegetables are limited to whatever local vegetables that are in season. We are sort of lucky anyway since bokchoy has been constantly available in most Australian Supermarkets.

The secret of a good pork nilaga is to use pork preferably with some bones and with lot of fats in big chunk cuts. Yes the fats are sinfully delicious that make the difference for a good nilaga. Now if you are for some health reasons do not eat pork fats then I would not stop you from discarding the fats and skins but I recommend to use pork cuts with a lot of bones.

Here is the recipe of my Nilagang Baboy with Pechay, enjoy


Ingredients:

1 1/2 kilo pork spareribs or pork belly, skin on, cut to big serving pieces
2 big bunch, bokchoy or pechay, trimmed
1 small bundle green beans, trimmed
3 medium size potato, skinned, quartered
1 medium sized carrots, skinned, cut in to wedges
2 large size onion, quartered
1 tbsp. peppercorns
2 slivers of ginger
1 small bunch spring onion, chopped
salt

Cooking procedure:

Wash pork thoroughly, put in a large pot, cover with enough water, bring to a boil for 2 to 3 minutes, Discard first boiled liquid and rinse boiled pork off scum. Now pour fresh water to cover pork add in the ginger, peppercorn and onion, bring to a boil, and simmer for 1 to 1 1/2 hour or until the fork are tender, add more water as necessary. Take out all scum that rises to the surface. Add in the potato and carrots, simmer for 5 to 8 minutes. Season with salt to taste. Add in the vegetables and cook for another 2 to 3 minutes or until the vegetables are cooked. Garnish with chopped spring onion and serve with patis, kalamansi and chili dip.

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Sinigang na Baboy (Pork Sinigang) Recipe

Estimated cooking and preparation time: 1 hour


Pork Sinigang Ingredients:

• 3/4 kilo Pork, cut into chunks


• 3 tomatoes, sliced


• 2 onions, diced


• 5 cloves of garlic, minced


• 100 grams Kangkong (river spinach)


• 100 grams String beans


• 2 pieces horse radishes, sliced


• 3 pieces gabi (taro), pealed


• 2 pieces sili pag sigang (green finger pepper)


• 200 grams sampalok (tamarind)


• 3 tablespoons of patis (fish sauce)


• 1 liter of rice wash or water

Sinigang Cooking Instructions:

Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.

In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.

Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.

Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.

Serve piping hot.

Sinigang Cooking Tip:


Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

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Adobong Baboy sa Gata, Pork Adobo in Coconut Milk

Adobong Baboy sa Gata, Pork Adobo in Coconut Milk. Most Pinoy love cooking with coconut milk or ginataan. Some of the best Pinoy food are cooked with coconut milk. Even the national dish adobo has a version with coconut milk. Now if you have been craving for adobo in coconut milk and looking for a simple recipe then look no further, today I would like to share my version of a simple Adobong Baboy sa Gata.

For this recipe I used the canned coconut cream, I do love and hope to cook my ginataang dishes using fresh coconut milk but it is not readily available in my location. Using canned coconut milk is convenient but there’s nothing better than using fresh ingredients. I do have also a chicken version of adobo sa gata using coconut powder, just click the link Adobong Manok sa Gata should you want also to try cooking adobo sa gata using coconut powder. The cooking methods are basically the same. Here is the recipe of my version of Adobong Baboy sa Gata.

Ingredients:

1 kilo pork belly, pork rasher, cut into serving pieces
1/2 cup white vinegar
1/4 cup soy sauce
1 big can canned coconut cream
1 head garlic, crushed
1 tsp. pepper corns
3-5 pieces bay leaf
2-3 pieces long green/red chili
1-2 stalks lemongrass, trimmed, crushed
salt

Cooking procedure:

Place the pork in a large sauce pan, pour 1 to 2 cups of water. Add in vinegar, soy sauce, garlic, peppercorns, bay leaf and half of the coconut milk, bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender add in the remaining coconut cream and continue to simmer until most of the liquid has evaporated and has turned into an oily sauce. Add in the long chili and cook for another minute. Serve hot with a lot of rice.

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Guinataang Pusit at Baboy

Guinataang Pusit at Baboy. To keep up to my promise to try to regularly post, today I have taken an extra effort by sharing an OPC original and innovative dish Guinataang Pusit at Baboy. The truth was I have planned for Adobong Pusit at Baboy, however I could not source the right type of squid. All that was available at the supermarket was large squid tubes. Well the squid adobo could wait for future post.

Guinataang pusit is a common fare to most Pinoy who love seafood and guinataang food. Most at the time we try to stick to the traditional cooking we have grown to. With today’s post I have combined two separate guinataang dish into one. As expected the flavours of the two delicious dish was infused into one great dish.

To cook Guinataang Pusit at Baboy the pork has to be cooked first until tender before adding the squid. The squid would only require short cooking time to retain its tenderness. For this recipe I have used canned coconut cream since fresh coconut milk is not available here. Now if you have access to fresh coconut milk then I would recommend use fresh. For the squid any type would do in fact the type that we usually use for Adobong Pusit would be the best. Here is the recipe of OPC’s original and innovative Guinataang Pusit at Baboy.


Ingredients:

1 1/2 kilo large squid tube, cut into 3/4” rings
1 kilo pork, cut to adobo size
2 medium size onion, peeled, chopped
1/2 head garlic, peeled, chopped
3 thumb size ginger, skinned, cut into thin strips
2-3 green/red long chili, sliced diagonally
1 1/2 canned coconut cream
1/2 cup bagoong alamang, salted shrimp paste
1-2 stalk lemongrass, trimmed, founded, tied into a knot
salt
cooking oil

Cooking procedure:

In a large sauce pan sauté garlic, ginger and onion. Add in the pork, lemongrass and half of the bagoong alamang, stir cook for 3 to 5 minutes. Now add in 1 can of the coconut cream and about 1/2 to 3/4 cup of water. Bring to a boil and simmer for 30 to 45 minutes stirring occasionally, or until the liquid is reduced to almost dry to an oily sauce and the pork are tender. Now add in the squid, chili, the remaining coconut milk and remaining bagoong alamang. Stir cook for another 5 to 10 minutes. Correct saltines if required. Serve hot with lots of rice.

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