Best 14 Filipino Pork Recipes

FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION

Steps:

• Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
• Stove top instructions.
• Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
• Allow everything sit at room temperature for at least 15 minutes.
• Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
• Remove lid and cook 10 minutes more.
• Serve with rice.
• Slow Cooker instructions.
• Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
• Allow meat to sit at room temperature for at least 15 minutes.
• Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
• Serve with rice.
• (Freezer instructions courtesy of Erindipity).
• To freeze: Combine all ingredients in a ziptop bag. Freeze.
• To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.

FILIPINO PORK ADOBO

Steps:

• Stir together the vinegar, soy sauce, ketchup, garlic, and bay leaves in a large saucepan. Add the cubed pork, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the pork is tender, about 2 1/2 hours. Stir occasionally. If using the green beans, add them during the last half hour of cooking.

FILIPINO MENUDO (PORK AND LIVER STEW)

Steps:

• Bring a large pot of lightly salted water to a boil; add the pork chops and return to a boil. Cook the pork chops at a boil for 5 minutes, remove, and set aside to cool. Remove 1 cup of the broth from the pot and set aside for later use. Once the chops are cooled to the touch, cut into bite-size pieces.
• Return the water to a boil; add the pork liver to the pot and cook at a boil until tender, 7 to 10 minutes. Drain and discard the liquid. Set the liver aside to cool; cut into bite-size pieces.
• Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir the pork chops into the onion and garlic; cook and stir together for 5 minutes. Season with salt and pepper. Add the tomatoes and reserved broth; cover and cook for 10 minutes. Stir the pork liver, garbanzo beans, raisins, and potatoes into the mixture; cover and simmer until the potatoes are fork-tender, about 10 minutes.

LUMPIA - FILIPINO SHRIMP AND PORK EGG ROLLS

Steps:

• Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined.
• Pull a wrapper off the stack, and cover the remaining wrappers with a damp cloth. Place the wrapper on a work surface. Place a thin line, about the width of your little finger, across one side of the wrapper, 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling, and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling, and cut the rolls into thirds.
• Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 3 or 4 lumpia at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.

FILIPINO LUMPIA (DEEP-FRIED PORK SPRING ROLLS)

Steps:

• In a medium bowl, combine the pork with the onion, carrot, garlic, salt, and pepper and mix with your hands until evenly combined. Position 1 spring roll wrapper in front of you like a diamond (so that a point is facing you), and place 1 tablespoon of filling on the diamond's bottom half. Lift the point nearest you and wrap it around the filling. Fold the left and right corners in toward the center, brush the top tip with some of the beaten egg, and continue rolling into a tight cylinder. Transfer to a parchment paper-lined baking sheet and repeat with the remaining wrappers and filling.
• Make the dipping sauce: In a small jar, combine the vinegar, soy sauce, sugar, peppercorns, garlic, and chiles. Shake to mix.
• Pour oil to a depth of 2 inches in a 6-quart Dutch oven, attach a deep-fry thermometer to the side of the pan, and heat to 350°. Working in batches, add the spring rolls to the oil and fry until golden brown and the filling is cooked, about 8 minutes. Using a slotted spoon, transfer the lumpia to paper towels to drain. Season with salt and serve while hot with the garlic-chile vinegar sauce.

PORK GUISANTES (FILIPINO PORK AND PEAS)

Steps:

• Heat oil in large skillet. Saute garlic, onions and pork until browned. Add soy sauce, patis, water and bay leaf. Bring to a boil, reduce heat and simmer until pork is tender, about 5-7 minutes. Add tomato paste, peas and pimientos. Simmer for 5 more minutes. Salt to taste.

EASY FILIPINO PORK OR CHICKEN ADOBO

Steps:

• You may sauté meat prior to making this dish but in this version it is not necessary. If sautéing, heat lard/oil in large frying pan. Add meat. Fry on medium to med/high heat until golden brown. Then follow instructions below --
• Place meat (and bones) in large sauce pan.
• Add just enough water to submerge all of meat & bones.
• Bring to boil. As pan warms up, add vinegar, soy sauce, garlic, bay leaf and desired amount of salt and pepper. (Remember soy sauce is already pretty salty.).
• Simmer and cover for about 40 minutes. (or until chicken looks like it's starting to fall off the bone)Stir periodically.
• IF ADDING POTATOES -- simmer for about 20 minutes add cubed potatoes, bring back to boil -- simmer for about 20 more minutes.
• Remove bones prior to serving.
• If sauce is not slightly thickened after 40 minutes, you may use corn starch to do the trick -- however it will lighten up the color of the sauce.
• Serve over steamed Jasmine or Calrose rice (Jasmine is available in a brown rice).

FILIPINO PORK SINIGANG

Steps:

• Place pork neck bones and spareribs in a stockpot with water to cover. Add salt and bring to a boil, skimming the fat off the surface of the broth. Reduce heat; add onions, tomatoes, and taro. Boil until pork meat is very tender, 30 to 40 minutes.
• Stir lemon juice and fish sauce into the broth. Continue boiling until flavors come together, about 15 minutes. Add bok choy, leek, and shrimp. Cover, reduce heat, simmer until shrimp are opaque and bok choy is tender, about 10 minutes more.

PORK PATATIM (FILIPINO-CHINESE STEWED PORK LEG/KNUCKLES)

Steps:

• bake pork pata in oven at 450 until the skin turns brown. this is what prevents the skin from breaking when it is stewing. while the pork pata is baking, soak the shitake mushrooms in hot water.
• when done, place pata in a casserole. add the 6 cups of water, soy sauce, hoysin sauce, brown sugar, pepper corns and bring to a boil.
• add the star anise (or anise extract) and sesame oil. simmer for an hour, or until pork is tender that the meat almost falls off the bone.
• mix constarch in 1/4 cup cold water, and add to the pot. continue to let it simmer until sauce thickens.
• blanch the bokchoy in boiling water seasoned with garlic salt. do not overcook the veg to retain its bright green color.
• to serve, take out the pata and place them in the middle of a serving dish surrounded by the strained blanched bokchoy. pour the sauce over the pata and vegetables.
• enjoy.
• ** optional - you can add hard-boiled eggs to the stew towards the end of the simmering process for sumptuous "humba eggs".

FILIPINO PORK & NOODLE SOUP

Steps:

• Sauté pork with garlic and onion in oil until fully cooked.
• Add broth and pepper and bring to a boil.
• Add noodles and pepper and bring to a boil.
• When noodles are ready, reduce to a simmer and add soy and scrambled egg.
• Allow to thicken slightly and serve - garnish with cilantro and fresh squeezed lime.

FILIPINO BISTEK (PORK TENDERLOIN)

Steps:

• 1. Slice pork tenderloin very thinly.
• 2. Heat oil in a large skillet over medium-low heat and cook garlic until lightly browned. Add onion and just starting to brown.
• 3. Add sliced pork and stir to separate slices. When meat starts to brown, add soy sauce. Continue to stir about 2 minutes. Add sugar if using (adds a nice sweetness to dish).
• 4. When meat is cooked add lemon juice.
• 5. Serve over steamed white rice.

FILIPINO PORK NOODLE SOUP IN INSTANT POT

Steps:

• 1. Select saute on Instant Pot. Add the oil, and shrimp paste and combine the paste with the oil. Add the onion and garlic and saute until the onion is translucent. Add 8 cups of water the pork butt and salt. Turn the pot off and secure the lid. Select manual and toggle up to 60 minutes.
• 2. While the pork is cooking cook the angel hair pasta in salted water and drain. When the cooking is done on the pork release with quick release.
• 3. Remove the pork and shred it with two forks. Strain the broth and discard the solids. To serve add pasta to the bottom of bowl. Top with pieces of pork. Ladle the broth over the meat and pasta. Garnish with green onions.

FILIPINO PORK BBQ SKEWERS

Steps:

• Combine the liquid ingredients, sugar, onions and garlic and touch of salt to make your marinade. Add in the strips of pork. Let this marinade for a minimum of 1 hour, preferably overnight in the fridge. Make sure you soaked your skewers to prevent them from burning when on the grill. Skewer the meat. Set aside to let the excess marinade drip. Boil the marinade until it's reduced by half. Transfer into a bowl and mix the oil. This would be a good glaze as we grill the bbq. Sesame oil makes the bbq aromatic as we grill. Grill the skewered meat over charcoal for a few minutes. Probably would take about 5 minutes on each side. Brush both sides with the glaze to give it some shine and color. My dipping sauce would just be some spiced vinegar. Crushed garlic, minced onions and chili in some cane vinegar with a few dash of fish sauce and about a tsp of sugar. Enjoy your Filipino BBQ.

FILIPINO BRAISED PORK BELLY - HUMBA

Steps:

• In a stockpot, place the water and pork belly. Bring the water to a rolling boil, leaving the pork to par-boil for at least 10 minutes. Take the pot off the heat and leave the belly in the water until cool. Remove the pork from the pot and place in the freezer to quickly chill. Reserve the boiling liquid or broth and place it in a refrigerator for later use. In large mixing bowl, combine all the other ingredients. Mix well until the palm sugar has completely dissolved. This mixture will serve as both marinade and braising liquid. Once the pork belly has achieved a comfortably sliceable consistency, remove it from the freezer and cut the belly into three-inch squares. Place pork cubes in the marinade and keep in refrigerator overnight. An hour or two before braising, remove both the marinating pork belly and the reserved broth. Scrape off the layer of fat that has formed above the broth. In a heavy pot, place the pork belly, the marinade and broth over high heat. Once at a boil, reduce the heat to a gentle simmer and let it cook for at least two to three hours or until tender. Watch the fatty layer of the belly. If it begins to jiggle as it braises, the pork is tender and is ready to serve. You can also use a more conventional technique which is to poke the pork with a fork. Once the pork is tender, remove the braised belly and set aside. Discard the bay leaves, turn up the heat under the braising liquid and reduce it to a slightly viscose-like sauce.