Chili Pork Steak

Another one of Hubby's personal favorites. Tomato-based with a little spicy twang, just perfect!

INGREDIENTS:
4 pork steaks
2 tbsp margarine (or butter, but it browns too fast)
5 tbsp tomato paste, mix in 2 cups water
2 tsp chili powder
1/4 tsp oregano
1 tsp worcestershire sauce (optional)

1. In a frying pan, brown meat in margarine.
2. Add remaining ingredients and mix a little.
3. Cover and simmer slowly until tender, about 45 minutes, stirring and turning meat accasionally. Add some more tomato paste if needed, to maintain consistency.
4. Serve hot.

Pata Tim

Using the same procedure from the Pata Tim - Humba Style, this is a delictable recipe common in Chinese banquets.

Follow the same steps, and instead of adding banana blossom, use cabbage and carrots:
1 pc. medium carrots, sliced thinly
5 pcs. cabbage leaves

Get 3 cabbage leaves and cut into squares, setting aside the two whole leaves. First add in carrots to concoction and simmer for 2 minutes. Add cabbage just before serving. In a plate, set the whole cabbage leaves as mat and arrange pork in the center. Then add sauce and vegetables.
Serve hot.

Grilled Liempo

Hubby's personal favorite. I used my convection oven for this, but you can opt to char-broil it.

INGREDIENTS:

1/2 kilo pork liempo

7-8 tbsp. soy sauce

1 tbsp. brown sugar

1 pc. medium size onion, sliced

2-3 cloves garlic, sliced and minced

1 pc. lemon or 3 pcs. kalamansi

1. In a bowl, mix onion and garlic with the soy sauce and sugar. Squeeze in lemon or calamansi juice.

2. Place meat and marinate it for a couple of minutes at least. The longer the better.

3. Prepare griller and grill meat until cooked. Baste it with remaining marinade once in a while.

4. Remove cooked meat from griller and slice it into 1-inch thick before serving.

5. Prepare a dip of soy sauce and kalamansi. Serve hot.

Pork Adobo-Sweet Style

This is my Mama's version of sweetish pork adobo. Kids would definitely love it, with whole eggs and slices of banana to add zest to its taste.

And since my 3-year old is a self-confessed egg monster, this was a hit!

INGREDIENTS:
1/4 kilo pork, sliced
4 pcs. cooked egg, shells removed
5 pcs. saba, sliced in half
4 tbsp. soy sauce
1 tbsp. vinegar
2-3 cloves garlic, sliced and minced
1 pc. medium onion, sliced
1 tsp. black pepper
1 cup water
salt to taste

1. Cook eggs, remove shells. Fry sliced bananas. Set aside.
2. In a pan, combine meat with all the ingredients except the eggs and the banana slices.
3. In a medium heat, cook meat until tender. Can add some more water to retain enough liquid to cook.
4. Adjust taste by adding a pinch of salt. Add eggs and bananas and simmer for another 3 minutes.
5. Serve hot.

Pata Tim - Humba Style

This is my version of Pata Tim, Humba style. I'm supposed to use chinese cabbage and carrots, but since the latter is the only one available in the criper, I decided to make it 'humba' style. My hubby and my li'l girl loved it!

INGREDIENTS:
1 kilo pork leg (pata), partly sliced
3/4 cup soy sauce
1/4 cup brown sugar
4-5 cloves garlic, sliced and minced
200 grms. banana blossom
1 pc. medium onion, sliced
1 tbsp. vegetable oil
1/2 cup corn starch

1. Place pork in a deep pan, half-filled with water. Boil meat until tender. As an alternative, you can also use the pressure cooker, cook it for 15 minutes. Remove meat from pan and save broth.
2. In a separate pan half-filled with water, boil meat again to remove excess oil. Discard water.
3. In a bowl, mix soy sauce and sugar. Set aside.
3. Place meat back to the deep pan, with 4-5 cups of the pork broth. Add the soy sauce mixture. Let it simmer for 2-3 minutes.
4. In a frying pan, heat vegetable oil and sautee garlic and onion. Remove from heat and add it to the concoction.
5. Dissolve corn starch in 3/4 cup water, mixing it well before pouring it in, until sauce thickens. Adjust taste, adding some more sugar if preferred.
6. Lastly add the banana blossom before serving.

Honey Grilled Pork Chops

I had 4 tenderloin chops to prepare for lunch. As I was thinking on what to do with it, I happen to see the glass of honey. And that gave me the idea. An easy recipe with less ingredients, simple yet sumptuous.
The chops can be grilled or baked in the oven. I used my convection oven to grill it, then pouring the drippings over the cooked chops just before serving. One important thing to remember though, discard the marinating liquid, and do not use it for basting or gravy, as it contains raw pork juices.

INGREDIENTS:
4-6 pcs. pork chops
1 cup honey
1 small onion, chopped (optional)
soy sauce

1. Pour honey in a bowl and add in soy sauce. The amount of soy sauce can be depending on your taste, more if you want to balance the sweetness of honey. Stir mixture until sauce has a syrupy consistency.
2. Add onions if using, mix well. Separate about 1/4 of the mixture, for basting later.
3. Let chops marinate in a bowl or cake pan and cover with the sauce. It can be marinated for as long as you wish, for stronger flavor, but can also just be dipped before grilling. Either way works.
4. Place chops on grill, basting with the remaining sauce as needed, until cooked.
5. Serve warm.

Fried Pork and Mushroom

Opened a can of button mushrooms and decided to do something with the butterfly chops. One can use any meaty part of the pork meat, just remove the fat.

INGREDIENTS:

1/4 kilo pork, cubed

1 cup mushrooms, sliced

1 medium onion, diced

2 tbsp. oil

2-3 tbsp. soy sauce

1 tbsp. vinegar

1 tsp. butter

1 tsp. sesame seeds

pepper to taste

1. Heat oil in a pan and fry meat until lightly browned. Remove meat and set aside.

2. In the same pan, add butter and sautee onions until soft. Add mushrooms and pan-fry for 2 minutes.

3. Add in meat and continue pan-frying while adding soy sauce and vinegar. Adjust soy sauce according to taste.

4. Lastly add sesame seeds and pepper to taste.

5. Serve in shallow dish.