Looking for pork menudo recipe online? Well check my posts below on how to cook pork menudo or pork and liver dish in tomato sauce.

Estimated preparation & cooking time: 50 minutes

Menudo Ingredients:

• 1/2 kilo pork (cut into small chunks)
• 1/4 kilo pork liver (cut into small cubes)
• 5 pieces chorizo Bilbao (also cut in small pieces)
• 4 potatoes (peeled, cut in small cubes, fried)
• 1 green and 1 red bell pepper (diced)
• 1 cup chickpeas
• 1/4 cup raisins
• 1/2 teaspoon paprika
• 1 cup pork or chicken stock
• 2 teaspoons of patis (fish sauce)
• 3 tablespoons oil
• 1 tablespoon atsuete oil (optional)
• 3 tomatoes (diced)
• 1 small head of garlic (minced)
• 1 medium size onion (diced)

Menudo Cooking Instructions:

• In a pan or wok, heat cooking oil and atsuete oil.
• Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
• Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
• Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
• Serve hot with white rice.

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Beef Mechado is one of my mother's favorites, it's beef cooked in tomato sauce and spices. My mother always asks me to bring her some beef mechado recipes for she really love to cook this stuff.

Estimated cooking time: 1 hour

Mechado Ingredients:

• 1 kilo of beef cut into chunks
• 1/8 kilo of pork fat cut into strips
• 4 onions, peeled and quartered
• 5 medium potatoes, quartered (optional: fried)
• 1 medium sized carrot, sliced in 1/2" sections
• 2 red bell pepper, sliced
• 2 cups beef stock or 2 bouillon cubes dissolved in water
• 3 bay leaves (laurel leaves)
• 1/4 -cup vinegar
• 2 cups tomato sauce or 1/2 cup tomato paste
• 1 cup soy sauce
• salt & pepper to taste

Mechado Cooking Instructions:

• Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
• In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
• Add the vinegar and let boil for a minute or two
• Add the potatoes, onions, carrot, and bell pepper
• Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce
• Serve hot with white rice

Beef Mechado Cooking Tips:

• Pressure cook the beef with the beef stock for faster cooking time.
• Fry the potatoes before adding to the casserole.
• Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

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Here's a YouTube video which shows on how to cook / prepare chicken afritada. But before jumping to the video you can also see chicken afritada recipe on my previous posts. :-)

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Tinolang Manok also called as chicken stew is one of favorite filipino cuisines which is regularly served on pinoy occasions.

Estimated cooking time: 45 minutes

Tinola Manok Ingredients:

• 1 kilo whole chicken, cut into pieces.
• 1 small young papaya or sayote, cut into small pieces.
• 2 tablespoons ginger, crushed and slliced into strips
• 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
• 1 liter of water
• 5 garlic cloves, minced
• 1 red onion, diced
• 4 tablespoons oil
• 2 tablespoons patis (fish sauce)

Tinolang Manok Cooking Instructions:

• In a stock pot, heat oil and sauté garlic, onion and ginger.
• Add water and the chicken.
• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
• Season with patis
• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
• Add sili leaves then turn off the heat.
• Serve steaming hot on a bowl with plain rice on the side.

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Longganisa is a pork sausages Filipino style which a lot of Filipino love to eat during breakfast.

Estimated preparation & cooking time: 1 hour excluding standing and refrigeration time

Longganisa Ingredients:

• 1 kilo ground pork (include the pork fat)
• 1 spoon salt
• 1 spoon brown sugar
• 1 spoon paprika
• 1/4 teaspoon saltpeter (salitre)
• 1/2 teaspoon crushed laurel leaves
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red peppers, minced
• 4 cloves of garlic, crushed then minced
• 1/4 cup vinegar
• 1/8 cup soy sauce
• Sausage casings

Longganisa Cooking Instructions:

• In a big mixing bowl, combine all ingredients except the sausage casings
• Mix well and let stand for an hour
• Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end
• Tie the middle of the sausage casing in intervals of about 3 inches.
• Keep refrigerated for 2 to 3 days
• To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish

Longganisa Serving Tips:

• Longganisa is ideally served with steamed rice or Fried Rice and Egg

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Rellenong Manok is one of all time filipino favorites which is also called stuffed chicken.

Estimated cooking time: 2 hours

Rellenong Manok Ingredients:

• 1 whole chicken, deboned with shape kept
• 2 tablespoons calamansi juice
• 2 tablespoons soy sauce
• 1 1/2 tablespoons sugar

Rellenong Manok Stuffing:

• 1/2 kilo ground pork
• 1/2 cup bacon, diced
• 1 cup ham, diced
• 1 can Vienna sausage, drained and sliced
• 1/4 cup sweet green peas
• 1/4 cup carrots, minced
• 1/4 cup breadcrumbs
• 1/4 cup pickle relish
• 1/4 cup raisins
• 1/2 cup cheddar cheese, grated
• 5 whole eggs, beaten
• 1/2 cup butter
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• Salt and pepper to taste

Rellenong Manok Cooking Instructions:

• Marinate chicken in calamansi juice, soy sauce and sugar.
• In a bowl, mix all stuffing ingredients well.
• Stuff the chicken in all parts.
• Sew the cavity opening and truss the chicken.
• Wrap chicken in aluminium foil.
• Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
• Open the foil an rub chicken with butter and put back in oven until golden brown.

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Kare Kare, one of town's favorite is a beef and or ox tail in peanut sauce.

Estimated cooking time: 2 hours

Kare Kare Ingredients:

• 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
• 3 cups of peanut butter
• 1/4 cup grounded toasted rice
• 1/2 cup cooked bagoong alamang (anchovies)
• 2 pieces onions, diced
• 2 heads of garlic, minced
• 4 tablespoons atsuete oil
• 4 pieces eggplant, sliced 1 inch thick
• 1 bundle Pechay (Bok choy) cut into 2 pieces
• 1 bundle of sitaw (string beans) cut to 2" long
• 1 banana bud, cut similar to eggplant slices, blanch in boiling water
• 1/2 cup oil
• 8 cups of water
• Salt to taste

Kare Kare Cooking Instructions:

• In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
• In a big pan or wok, heat oil and atsuete oil.
• Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
• Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
• Serve with bagoong on the side and hot plain rice.

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Chicken Curry is one filipino dish which is described as spicy dish with coconut milk. This is one of my favorites!!!

Estimated cooking time: 40 minutes

Chicken Curry Ingredients:

• 1 Kilo chicken cut to pieces
• 2 to 3 pieces of potatoes, quartered
• 2 to 3 pieces of carrots, cut to pieces
• 1 big red bell pepper cut into 1"x1" squares
• 1 big green bell pepper cut into 1"x1" squares
• 2 mid-sized onions, chopped
• 1 bulb of garlic, minced
• 1 thumb-sized ginger, pounded then sliced
• 2 cups coconut milk
• 2 to 3 tablespoons of curry powder
• 1 teaspoon chili powder or minced chili (optional)
• 4 tablespoons cooking oil
• Salt and pepper to taste

Chicken Curry Cooking Instructions:

• In frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and carrots, set aside.
• In a sauce pan, sauté garlic, onions and ginger in cooking oil for 2 minutes.
• Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
• Add potatoes, carrots and continue to simmer for another 5 minutes or until tender.
• Add red and green bell pepper, salt (about 1 tablespoon) and pepper to taste.
• Serve hot with steamed rice.

Cooking Notes:

• Coconut milk may be canned from the grocery store. When using fresh coconut, milk grated coconut meat with 1/2 cup of water, then set aside. Again, milk the grated coconut milk for the second time using 1 1/2 cups of water. While cooking, use the 2nd milking first, then add the 1st coconut milk near then end of cooking -just after putting the potatoes and carrots.
• Use fish sauce (patis) instead salt when available.

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Chicken Teriyaki is a Japanese inspired dish adopted to Filipino taste. One of the best filipino cuisines!!!

Estimated cooking time: 30 minutes excluding preparation

Chicken Teriyaki Ingredients:

• 1 kilo chicken, cut into pieces
• 6 tablespoons of soy sauce
• 4 tbsp of vinegar
• 2 tbsp of salt
• 1 tbsp pepper
• 2 tbsp of sugar
• 2 tbsp of cooking oil
• 6 tbsp of teriyaki sauce
• 1-2 tbsp of sesame seeds

Cooking Instructions:

• In a bowl, mix the chicken with the soy sauce, vinegar, salt, pepper and sugar
• Marinate for at least 30 minutes
• In a wok or pan, boil the mixture and let simmer until chicken is tender and the sauce thickens
• Add cooking oil and teriyaki sauce
• Let simmer for another 5 minutes
• Garnish with sesame seeds
• Serve hot with steamed rice

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Kaldereta is a dish popular in the Philippines, especially in Luzon island. Its common ingredients are cuts of pork, beef or goat with tomato paste or tomato sauce with liver spread added to it. (source: wikipedia)

Estimated cooking time: 1 1/2 to 2 hours

Beef Kaldereta Ingredients:

• 1 kilo beef / goat meat, cut into chunks
• 1 big can (350g) liver spread or ground liver
• 5 onions, minced
• 5 cloves garlic, minced
• 6 tomatoes, sliced
• 1 cup tomato sauce
• 3 green peppers, diced
• 3 red peppers, diced
• 4 pieces hot chilli peppers, minced
• 3/4 cup grated cheese
• 2 cups beef stock or water
• 1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:

• In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
• Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
• Add cheese and olives (optional) and continue to simmer until the sauce thickens.
• Serve with plain rice

Cooking Tips:

• Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
• For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

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Roasted chicken or grilled chicken / baked chicken is one of the filipino cuisines / dishes which filipinos always love to eat.

Estimated cooking time: 1 1/2 to 2 hours

Roasted Chicken Ingredients:

• 2 kilo dressed chicken (broiler)
• 2 cups of lemon grass (tanlad)
• 3 tablespoons of cooking oil
• 2 tablespoons of salt

Cooking Instructions:

• Make sure the chicken is clean with no remaining small feathers and no insides.
• Wash thoroughly and pat dry with a paper towel
• Rub the whole chicken with cooking oil as well as the inside cavity.
• Next apply salt all over, again, including the insides.
• Fill the cavity with lemon grass
• Pre-heat oven to 400 degrees Fahrenheit
• Place the chicken on an oven rotisserie.
• If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).
• Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.
• Serve with mashed potatoes, rice or corn on the side.

Roasted Chicken Cooking Note:

• If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven.

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Here's a YouTube video which shows on how to cook / prepare beef tapa. But before jumping to the video you can also see beef tapa recipe on my previous posts. :-)

For more cooking videos, see filipino recipe cooking videos.

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Fried Chicken? Well one of pinoy favorites!!!! Fried Chicken is chicken pieces usually from broiler chickens which have been floured or battered and then pan fried, deep fried, or pressure fried. (from Wikipedia)

Estimated cooking time: 45 minutes

Fried Chicken Ingredients:

• 1 1/2 kilo chicken, cut into pieces
• 1/4 cup of white vinegar
• 5 cloves of garlic, crushed
• 1 cup of water
• 2 cups cooking oil
• Salt and pepper to taste

Fried Chicken Cooking Instructions:

• In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.
• Remove just before the chicken is fully cooked.
• Strain off liquid.
• In a frying pan or wok, heat oil and deep fry the chicken until golden brown
• Place on paper towel to remove excess oil
• Serve hot with rice and sliced cucumber or atchara on the side.

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Beef Guisado or sautéed beef is one the pinoy ulam favorites. Here's the recipe and cooking instructions on how to prepare it. :-)

Estimated cooking time: 30 minutes.

Beef Guisado Ingredients:

• 1 kilo beef tenderloin, cut into strips
• 3 tomatoes, sliced
• 2 onions, finely chopped
• 1 clove of minced garlic
• 1/4 cup soy sauce
• 4 cups of beef broth or bouillon
• 1 teaspoon of salt
• 1/2 teaspoon pepper
• 4 tablespoons of cooking oil

Guisado Cooking Instructions:

• Heat oil in a cooking pan.
• Sauté the garlic and onions.
• Add the sliced tomatoes
• Then add the beef, soy sauce, beef broth, salt and pepper.
• Bring to a boil then simmer until beef is tender.

Cooking Tips:

• The above beef guisado recipe can be used for vegetables and other meats.
• For vegetable dishes, replace the beef with about 200 grams of pork and add the vegetable (e.g. Baguio beans). The salt and pepper can be omitted.
• Reduce the broth to 2 cups for vegetable dishes or use plain water instead.

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Chicken Pastel or sometimes called Pastal del Pollo is a dish composed of meat and vegetables in a thick white sauce. It is like a stew encased in a pie crust or puff pastry.

Estimated cooking time for this chicken recipe: 1.5 hours

Chicken Pastel Ingredients:

• One 1 1/2 kilo chicken, cut in pieces
• One can (14 ounces) Vienna sausage, sliced
• 3 potatoes, diced
• 1 carrot, diced
• 1 up mushrooms, cut in half
• 1 green bell pepper, sliced in strips
• 1/2 cup sweet peas
• 1 onion, minced
• 1/4 cup grated cheese
• 1 cup margarine
• 2 cups chicken stock (broth)
• 1/2 cup evaporated milk
• 4 tablespoons soy sauce
• 1 lemon extract (juice)
• 1 egg, beaten
• Salt and pepper to taste

Pie Crust

• 2 cups flour
• 1/2 cup corn oil or vegetable oil
• 1 teaspoon salt
• 1/4 cup of water

Chicken Pastel Cooking Instructions:

• In a bowl, marinate chicken lemon juice and soy sauce for an hour.
• In a skillet, melt margarine and brown chicken, set aside.
• Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.
• Transfer to a baking dish.
• Pre-heat oven to 450 degrees Fahrenheit.
• On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
• On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
• Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
• Bake until golden brown (about 15 minutes).

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Crispy Pata is one of the favorite filipino cuisines by Filipinos and I do love this too!!! According to Wikipedia: It is Filipino dish consisting of deep fried pig trotter or knuckles served with sawsawan, a soy-vinegar sauce. It is usually served as a party fare or an everyday dish. Many restaurants serves boneless pata as a speciality.

Preparation & drying: 4 hours to 1 day
Estimated cooking time: 20 minutes

Crispy Pata Ingredients:

• 1 Pata (front or hind leg of a pig including the knuckles)
• 1 bottle of soda (7Up or sprite)
• 1 tablespoon of salt
• 2 tablespoons patis (fish sauce)
• 1/2 tablespoon baking soda
• 1 tablespoon of monosodium glutamate (MSG)
• 4 tablespoons of flour
• Enough oil for deep frying
• Enough water for boiling

Crispy Pata Cooking Instructions:

• Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
• Make four to five inch cuts on the sides of the pata.
• On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
• Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
• After the above process, rub patis on the pata and sprinkle flour liberally.
• In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce:

• Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

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Chicken Afritada is one of the favorite Filipino Cuisines. It is described as chicken with potatoes, bell pepper in tomato sauce.

Estimated cooking time: 50 minutes

Chicken Afritada Ingredients:

• 1 kilo chicken, cut into pieces
• 5 pieces potatoes, peeled and halved
• 1 red onion, diced
• 1 head garlic, minced
• 1 green bell pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 2 cups pork or chicken stock (broth)
• 1 cup tomato sauce
• 2 tablespoons of patis (fish sauce)
• 3 tablespoons of cooking oil

Chicken Afritada Cooking Instructions:

• In a cooking pot or wok, heat oil.
• Sauté garlic and onions.
• Add chicken and slightly brown.
• Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
• Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
• Add the green and red bell peppers, simmer for an additional minute or two.
• Salt and pepper to taste
• Serve this chicken recipe hot with steamed rice.

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Here's a cooking video on how to cook adobo which I've found on YouTube. Be sure you read the pork / chicken adobo recipe on my previous posts. :-)

For more cooking videos, see filipino recipe cooking videos.

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Beef Tapa is one of the popular Filipino Cuisine which refers to cured or dried beef meat. Beef Tapa is best fried or grilled, often served with rice, fried egg and achara (pickled papaya strips).

Estimated Preparation & Cooking Time: 30 minutes

Beef Tapa Ingredients:

• 1/2 kilo lean beef, thinly sliced
• 1/2 cup fish sauce (patis)
• 1/4 cup refined sugar
• 3 teaspoons salt
• 1 head garlic, crushed and minced
• 1 teaspoon ground pepper
• 1/2 cup cooking oil

Beef Tapa Cooking Instructions:

• Mix all ingredients in a mixing bowl
• Marinate for at least an hour or keep in the refrigerator overnight.
• In a large wok, heat cooking oil.
• Fry the marinated beef for 15 minutes or until golden brown.
• Serve hot with steamed rice or fried rice.

Serving Tip:

Beef tapa goes great with any of the following:

• Atchara (pickled green papaya).
• White vinegar with hot chili peppers
• Sliced red tomatoes.
• With fried egg and fried rice (Tapsilog)

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Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.

Estimated Cooking Time: 50 Minutes

Adobo Ingredients:

• 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
• choice of either 1 kilo of pork or 1 kilo of chicken
• 1 head garlic, minced
• 1/2 yellow onion, diced
• 1/2 cup soy sauce
• 1 cup vinegar
• 2 cups of wate
• 1 teaspoon paprika
• 5 laurel leaves (bay leaves)
• 4 tablespoons of cooking oil or olive oil
• 2 tablespoons cornstarch
• Salt and pepper to taste
• 3 tablespoons water

Adobo Cooking Instructions:

• In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
• Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
• Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
• Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
• Add salt and/or pepper if desired
• Bring to a boil then simmer for an additional 5 minutes.
• Serve hot with the adobo gravy and rice.

Adobo Cooking Tips:

• You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

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