Tag: Filipino
Toyomansi Roast Pork
Toyomansi Roast Pork
While this roast pork isn’t an official Filipino dish, the flavor is. I prepped this pork the exact same way as if I was going to make char siu, but used a toyomansi marinade instead of the red bean curd. I roasted it the same, applying 4 layers of glaze throughout the cooking process. The results were just as good. I made this pork for an Echoes of the Fallen band meeting. 5 of us ate 7lbs of pork.
Ingredients
- 6-8 lbs pork shoulder cut into 3” wide chunks
- 4 cups calamansi juice
- 2 cups soy sauce
- 1 head garlic minced
- 1 tbsp black pepper
Glaze
- 1 cup calamansi juice
- 1 cup banana ketchup
- 3 tbsp honey
- 1 tbsp cornstarch
Instructions
- Mix together the calamansi, soy sauce, garlic, and black pepper.
- Marinate the pork in gallon sized ziplock bags for 2 days.
- Preheat the oven to 400 degrees. Place the pork on a rack on a baking sheet lined in foil. Add a couple cups of water to prevent burning.
- Roast the pork for 15 minutes.
- While the pork is roasting, mix together all of the glaze ingredients. Microwave for 90 seconds. Whisk the glaze.
- Brush the pork with a layer of glaze. Roast the pork for 8 minutes.
- Repeat the glazing process 3 more times so there are 4 layers of glaze on the pork.
- Let rest for 15-20 minutes before slicing.
Mango Avocado Shrimp Salad
Mango Avocado Shrimp Salad
This is a super simple salad to prepare. Season and sauté the shrimp. Let them cool to room temp. Mix together with mangos, cucumber, avocado, and red onion. Pour over the dressing. Let chill for 30 minutes. That easy. If you want, you can serve this salad with leaf lettuce, but it’s definitely fine on it own.When selecting shrimp, any size will do. If you are going to us shrimp larger than 31/40 count, I like to cut them into 3 so there’s more smaller pieces of shrimp distributed throughout the salad. I used 21/25 count. If you want to leave them whole, that’s fine too. It’s just my personal preference.When choosing mangos, use ones that are ripe but still slightly firm. I used large Haitian mangos.
Ingredients
- 1 lb raw peeled + deveined shrimp
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 large mangos cubed
- 4 persian cucumbers seeded and cubed
- 2 avocados cubed
- 1/2 medium red onion thinly sliced
Dressing
- 1/4 cup fresh lime juice
- 2 tbsp honey
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
Instructions
- Mix all of the dressing ingredients together. Set aside.
- If using shrimp larger than 31/40 count, cut into 3 pieces. Season with salt, pepper, and garlic. Let marinate for 10 minutes.
- Heat up 1 tbsp of olive oil in a sauté pan over medium high heat. Add the shrimp in a single layer. Cook for 2 minutes on the first side. Flip and cook for another 2 minutes.
- Remove from the pan to a bowl and let completely cool.
- Mix together the mango, cucumber, avocado, red onion, and shrimp. Pour and toss in the dressing. Let sit in the refrigerator for 30 minutes before serving.
Roast Pig Head
Roast Pig Head
I’ve been wanting to roast a pig head for a long time. Stoned Soup contributor Melanie Paradise had the idea of having site followers vote each month on a “weird” ingredient for myself to prepare. For the first poll, I had followers chose between a pig head or a pig stomach. With 79% of the vote, pig head won overwhelmingly. Unless you’re from the south, most Americans wouldn’t even consider eating a pig’s head. But we sure love to eat hotdogs in the country, don’t we. Other than the crispy skin, amazing flavor, and tenderness from the pig’s cheek, jowls, and other bits of head meat, the purpose of eating the head is to utilize the entire animal. This is something that pretty much every other culture in the world does; a concept that is hard to grasp in our country. Most Americans would consider this a garbage cut and not even consider trying a pig head. And that ideology is what Stoned Soup is set out to destroy.Pretty much the only place you can find pigs head at is an Asian market. They sell half and whole pigs head at my favorite market for $1.59lb. I purchased a 5lb Head for $8. They come wrapped on a tray next to all the other pork cuts. The pigs head are usually cut either horizontals through the mouth and back of the head or vertically from the top of the forehead to the bottom of the jowl. They still have the eye, ear, and tongue attached. They can be anywhere from 4-8lbs a half a pig head. This preparation is a simple Filipino recipe. The outer skin is rubbed with vinegar and spices then allowed to dry out in the refrigerator overnight. When ready to cook, place the pig head on a rack in a baking pan. Preheat the oven to 180 degrees. Roast the pig head for 3 hours. Roasting at this tempature helps render out a lot of fat from the head. Then turn your oven up to 325 degrees. Roast for 90 minutes up to 2 hours, depending on the size of the head. Roasting at this tempature cooks the head meat. Finally, turn your oven up to 425 degrees. Roast for 30-60 minutes. Roasting at this tempature crisps up the outer skin. Let rest before carving off the face meat. There happens to be a decent amount of meat from the head; at least 2lbs of meat and another lb. of crispy pig skin. You also have the tongue and crispy pig ear to chew on. The cheeks of the pig are the richest and most tender cut as far as I’m concerned. If you take off all of the meat and chop it up, you’d think you’re eating the most succulent pork shoulder you’ve ever had. Nothing “weird” about the taste or texture. You could say that it tastes “normal.” Pigs head are a great centerpieces for parties. The meat and skin can be eaten as is or chopped up for sisig, another great Filipino dish. I’m planning on turning mine into tacos. So if you want to try something that looks different but really isn’t in flavor, try roasting up a pig’s head. If you think you are being brave trying something like this. You’re not. Get over yourself and get some culture. End of pig head rant.
Ingredients
- 5-8 lb half Pig Head
- 1/2 cup vinegar
- 2 tsp salt
- 2 tsp garlic powder
- 1 tsp black pepper
Instructions
- Rub the vinegar and spices over the pig head. Let rest uncovered in the refrigerator overnight. When ready to cook, place in a pan on a rack.
- Preheat the oven to 180 degrees. Roast for 3 hours. Turn oven up to 325 degrees. Roast for 2 hours. Turn oven up to 425 degrees. Roast 30-60 minutes, depending on the size of the head.
- Let rest for 15 minutes before carving.
