Ingredients :

· 2 (12 oz. or 350g each) whole pork tenderloins
· 1/4 cup soy sauce
· 2 tbsp. dry red wine
· 1 tbsp. brown sugar
· 1 tbsp. honey
· 2 tsp. red food coloring (optional)
· 1/2 tsp. ground cinnamon
· 2 clove garlic, crushed
· 1 green onion, cut in half
· Green Onion Curls (see recipe), for garnishing

Cooking Procedures :

1. Preheat oven to 350°F. Prepare a wire rack and a baking pan. Set aside.
2. Remove and discard fat from meat.
3. Combine soy sauce, wine, sugar, honey, food coloring (if using), cinnamon, garlic and onion in a large bowl. Add pork, turning tenderloins to coat completely. Cover and let stand in the refrigerator for an hour or overnight, turning occasionally.
4. Drain pork, reserving marinade. Place pork on a wire rack over a baking pan.
5. Place in the center of the oven. Bake for about 45 minutes. Turn and baste frequently during baking. Internal temperature reading at 170°F.
6. Remove pork from the oven. Cover with foil for 10 minutes and let it cool. Cut into diagonal slices. Transfer to a serving platter. Garnish with Green Onion Curls.

Ingredients :

· 1 kg. (2 to 2-1/2 lb) baby back pork ribs, cut into 3 to 4 pieces
· salt and pepper, to taste

Sauce:
· 1 cup barbecue(barbeque) sauce
· 1 tbsp. soy sauce
· 2 tbsp. packed brown sugar
· 1 tbsp. onion powder
· 4 cloves garlic, minced
· 1 tbsp. salt
· 1 tsp. pepper
· 1/4 cup vegetable oil

Cooking Procedures :

1. Preheat oven to 300°F. Prepare a baking sheet and set aside.
2. Rub salt and pepper to pork ribs to seasoned well. Let set for 30 minutes to an hour in the refrigerator.
3. In a small saucepan, combine barbecue(barbeque) sauce, soy sauce, brown sugar, onion powder, garlic, salt, pepper and vegetable oil. Bring to a boil over medium heat. Stirring constantly until well blended. Reduce heat to low and let it simmer for 3 to 6 minutes or until thickened. Remove from heat. Set aside.
4. Cut pieces of aluminum foil into 14 inches (20 cm) sections. Place one section of rib in center of each piece of foil.
5. Reserve 1 cup of marinade. Divide remaining marinade equally among rib sections. Fold up sides of aluminum foil and seal, making sure that steam cannot escape. Transfer to a prepared baking sheet.
6. Bake ribs for 2 hours, or until tender and pulling away from the bone. Remove from the oven and set aside.
7. Preheat grill over medium heat.
8. Grill cooked ribs, basting with reserved marinade for about 10 to 15 minutes or until caramelized and darkened.
9. Transfer the oven barbecue baby back ribs to a serving platter. You may wish to slice into serving pieces and serve with your favorite sauce.

Ingredients :

· 1/4 lb. ground pork
· 1/4 lb. ground beef
· 4 cloves garlic, minced
· 2 onions, chopped
· 1 tsp. oregano
· 1/4 cup sugar
· salt and pepper, to taste
· 2 to 4 hotdogs (wieners), sliced
· 1 can tomato sauce
· 1 can tomato paste
· 1 cup spaghetti water
· cornstarch, to thicken (optional)
· 1/2 lb. spaghetti
· grated cheese (of your choice), for toppings

Cooking Procedures :

1. Boil spaghetti according to package instructions. Reserve a cup of water. Drain and set aside.
2. Brown meat for 3 to 5 minutes. Drain excess fat. Stir in garlic and onions. Sauté for a few minutes until onions are soft and translucent.
3. Season with oregano, sugar, salt and pepper, and then add in the sliced hotdogs, stir to blend.
4. Add tomato sauce and tomato paste. Stir and simmer for 3 to 5 minutes. Pour spaghetti water and let simmer again. Thicken with cornstarch (if using). Remove from heat and set aside.
5. You may combine the pasta and the sauce, depends on your style and liking. Or you’ll let the individuals do the mixing for themselves. Top with grated cheese.

Ingredients :

· 9 lasagna noodles, cooked, drained
· 1 lb. extra lean ground beef
· 3 cloves garlic, minced
· 1-1/2 tsp. dried oregano leaves
· 1 can (680 mL) pasta sauce
· 1 large tomato, chopped
· 1 container (500 mL) cottage cheese
· 2 cups shredded cheese (of your choice), divided

Cooking Procedures :

PREPARE lasagna noodles according to package directions. Set aside.

PREHEAT oven to 375°F. In a medium saucepan on medium heat, brown ground meat for about 5-7 minutes. Drain fat. Add garlic and oregano, sauté for a few seconds. Stir in pasta sauce and simmer for 5 minutes. Remove from heat. Stir in tomatoes.

SPREAD 1/2 cup of the sauce mixture in bottom of 13×9-inch baking dish. Layer 3 noodles, 1 cup of the cottage cheese, 1/2 cup of the cheese and 1 cup of the remaining sauce mixture in dish. Repeat layers. Top with remaining 3 noodles and sauce mixture. Cover with aluminum foil.

BAKE 30 minutes or until heated through. Remove foil and top with remaining 1 cup shredded cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand for 5-10 minutes before serving.

Ingredients :

· 1 (3 to 5 lbs.) fresh pork ham roast (or boneless shoulder picnic roast, a hog’s head, or any parts of pork of your choice)
· salt

Cooking Procedures :

1. Preheat oven to 350°F. Prepare a roasting pan.
2. Clean pork ham (or any pork parts of your choice) thoroughly. Dry with paper towels. Rub generously with salt all over. Transfer to a roasting pan and bake for about 3-1/2 hours (40 minutes per pound). Cover ears of hog’s head (if using) to protect from burning.
3. Brush skins with fat drippings from the pan every 10 minutes during the last hour, making the skin crisp.
4. Increase oven heat to 450°F. Roast pork for about 20 to 30 minutes more or until golden brown. The skin should be crispy. Internal temperature reading is 170°F.
5. Remove from the oven. Cover with foil and let stand for 5 minutes.
6. Cut into serving pieces and place into a serving platter. Serve with sauce of your choice.

Ingredients :

Pork
· 1-1/2 lb. pork liempo (pork belly), cut into serving pieces
· 4 cloves garlic, crushed
· 1/4 tsp. pepper or 1 tsp. peppercorns
· 2 tbsp. salt
· water, for boiling
· oil, for frying

Sauce
· 1 tbsp. soy sauce
· 2-1/2 tbsp. vinegar
· 1 clove garlic, minced
· chili peppers (optional)

Cooking Procedures :

1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
4. Drain on paper towels.
5. Mix together all ingredients for the sauce.
6. Serve with chopped lechon kawali.

Ingredients :

· 1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces
· 1 cup water
· 3 cloves garlic, crushed
· 1/3 cup vinegar
· 1/4 cup packed brown sugar
· 1/4 cup soy sauce
· 1 bay leaf
· 1/4 tsp. pepper or 1 tsp. peppercorns
· 1 tsp. oil
· salt to taste
· 3 potatoes, peeled and quartered (optional)
· hard-boiled eggs (optional)

Cooking Procedures :

1. Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.
2. If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It’s up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later.
3. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.
4. Remove bay leaf and peppercorns (if used) just before serving. Serve hot.

Ingredients :

1 beaten egg
1 10 1/2-ounce can condense French Onion Soup
2 cups herb-seasoned stuffing mix
1/2 teaspoon seasoned salt
2 pounds ground beef
1 cup salsa-style catsup or regular catsup
1 8-ounce can tomato sauce
1 cup water
1/3 cup packed brown sugar
1/4 cup Worcestershire sauce
1/4 cup vinegar
2 tablespoons quick-cooking tapioca

Cooking Procedures :

In a large bowl, combine egg, soup, stuffing mix, and salt. Add ground beef; mix well. Shape into 1-inch meatballs. Place meatballs in a 15×10x1-inch baking pan.

Bake in a 350°F oven for 15 to 18 minutes or till done. Drain meatballs and transfer to a 3 1/2, 4, or 5-quart crockery cooker.

In a bowl, combine catsup, tomato sauce, water, brown sugar, Worcestershire Sauce, vinegar, and topioca. Pour over meatballs; stir gently to coat.

Cover; cook on high-heat setting for 2 to 3 hours. Serve immediately or keep warm on low-heat setting up to 2 hours. Serve with toothpicks. Makes about 50 meatballs.

Ingredients :

· 1 pork pata (pork leg), wash well
· 1 cup soda pop (Sprite or 7-up)
· water, for boiling
· coarse sea salt
· 1 tsp. peppercorns
· 5 cloves garlic, crushed
· 2 bay leaves
· 1 tbsp. soy sauce
· 2 tsp. baking soda
· oil, for frying

Cooking Procedures :

1. Clean pork pata. Slit skin (3-5 slits on each side) without cutting the bone.
2. Place pork in a big pot. Add soda pop and water enough to cover the pork.
3. Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.
4. Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer for about an hour or until pork meat is tender (make sure that meat is not too tender).
5. About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.
6. Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.
7. Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.
8. Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.
9. Make sauce by combining soy sauce and white vinegar. You may add garlic, onion and chili pepper. Depends to your liking. Enjoy!

Ingredients :

· 2 to 4 pieces chayote squash, pared, seeded and sliced
· 1 tbsp. vegetable oil
· 1/2 lb. pork, sliced
· 2 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, chopped
· 1 tbsp. patis (fish sauce)
· salt and pepper, to taste · water

Cooking Procedures :

1. In a pan, heat oil over medium heat. Cook pork until it turns slightly brown.
2. Add garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3. Add chayote slices. Season with patis, salt and pepper. Stir-fry for few minutes until well blended.
4. Pour in water and bring to boil. Cover, lower the heat and let it simmer until chayote is tender.
5. Correct the seasonings according to your style and liking.
6. Remove from heat. Transfer to a serving dish. Serve hot.