Lechon Kawali

1 kilo liempo

3 cups water

1/2 tsp pepper

1 tsp salt

1 cup oil

Boil liempo on water with salt and pepper on high heat for about 30 mins. Drain. Fry liempo.

Tip:

Liempo needs to be boiled first before frying so that it’s tender and juicy.

Make sure that the pork is drained so it doesn't pop much when you fry it. (Believe me, it can turn your kitchen into a warzone).

Mang Tomas sauce works well on this one.

The pork broth can be used as soup base for sinigang. Just add radish, green chili (siling pangsigang) and okra.

BBQ Basting Sauce

For those who were with me at Fontana here's the recipe I used for the basting sauce:

1/2 cup dark soy sauce
1 tbsp brown sugar
1 tsp pepper
1 tbsp seasoning (knorr or  maggi)
1/2 cup oil

Mix everything except oil until sugar is dissolved. Add oil.

Note:
I remember mixing the basting sauce 4 times, since 4 kilos were cooked, i could say a kilo of liempo could be used for the mixture.

You can also use this mixture as a marinade sauce.

Tip:
Add 1 tsp Worsesterchire sauce to add flavor.

When grilling liempo (pork belly), baste one side first and then flip it and baste the other side.  Once top side looks dry, flip the liempo and baste the semi cooked side.  Repeat process until cooked according to your taste.

Best wth grilled eggplant and Barrio Fiesta spicy bagoong.

Siningang sa Sinigang Mix

1 kilo pork

10 cups of water (6, afterwards 4 cups)

1 pack sinigang flavor mix (2 liters)

10 pcs green chili (siling pang sigang)

1 pc radish (chopped)

10 to 15 pcs okra

Boil pork in 6 cups of water in high heat. When you think that only about a cup remains, add 4 cups of water. Pork should be tender by this time. Once water boils, add radish, okra and chili (and other veggies that you want).  Simmer in medium heat for 5 minutes.

Best with Datu Puti fish sauce. You can crush some of the green chili to spice up the fish sauce.

Note:  You can add other veggies that you like, like tomoatoes.

Tip:  If you want your sinigang a bit fatty, make sure that the 1 kilo of pork includes a piece of liempo (sinigang cut).

For a spicier taste, crush 4 pcs. of the green chili before adding it to the mix.

For a thicker soup, cut okra into halves, before adding it to the mix.

If you don’t like your sinigang too sour, use 1 liter pack instead.

Bagoong Fried Rice

Ingredients:
4 pcs. medium tomatoes

1 pcs. large mango

1 pc. cucumber

4 pcs. eggs

2 tbsps. Barrio Fiesta bagoong (spicy) for pork

1/4 kilo pork (menudo cut)

1 tbsp. oil

1 tbsp. Barrio Fiesta bagoong (spicy) for rice

4 tbsp water

3 cups of cooked rice

1 tbsp. oil

Take out seeds of tomato and cucumber. Cut into small cubes. Shred mango. Beat eggs and fry mixing every now and then to create a "chunky" look.

Heat 1 tbsp oil in a pan (low heat). Add pork and bagoong. Cook until bagoong coats pork.

Heat 1 tbsp oil in a pan (low heat). Add bagoong and water. Once bagoong has mixed with water, add rice.

Cook as you would do to a regular fried rice.

Note:

You can either mix pork and rice together or put pork as topping with the egg, tomatoes, cucumber and mango as side dish.