Tag: Filipino
Garlic Fried Rice
Garlic Fried Rice
Possibly one of the easiest side dishes to make on this website. Only 4 ingredients, almost no prep work other then peeling garlic, and it takes 10 minutes to make.
Ingredients
- 3 cups day old rice
- 1 head of garlic minced
- 2 tsp salt
- 1 tsp ground white pepper
- 3 tbsp vegetable oil
Instructions
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Sauté the minced garlic for 1 minute until it starts to brown.
- Add in the rice. Make sure all of the clumps are broken up. Season with salt and white pepper.
- Fry the rice for 8-10 minutes.
Toyomansi Pork Chops
Toyomansi Pork Chops
Toyomansi is a classic Filipino sauce and marinade consisting of calamansi juice and soy sauce. The flavor is enhanced by adding aromatics such as garlic, shallots, or onions. While mostly used as a dipping sauce for meats, it is an amazing marinade that works well with pork, chicken, fish, and shrimp. I added a couple of Thai chilies, which isn’t traditional, to give it a little heat. Omit if you don’t want the spice.For this recipe, I used 1” thick bone in pork chops. You can use thinner or thicker chops if you’d like. That’s really up to you. Make sure to adjust the cooking time. I guess if you want to be a little bitch, you can use boneless chops. If you don’t want to broil the pork chops, you can bake them in the oven at 400 degrees for 20 minutes, flipping them half way. These chops can be pan fried over medium high heat for 6-7 minutes a side. They are even better on a grill. Cook them directly for 5 minutes a side. Regardless of how you choose to cook the pork chops, make sure to let them rest for 5-10 minutes before serving to allow the juices to redistribute.
Ingredients
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 4 garlic cloves minced
- 1/4 tsp black pepper
- 2 thai chilies (optional) finely chopped
- 2 1” thick bone in pork chops
Instructions
- Mix all of the marinade ingredients together.
- Pour the marinade over the pork chops in a ziplock bag. Marinate for 4 hours.
- Turn on your oven’s broiler with the oven rack 6” away. Place the pork chops on a rack on a baking sheet lined with foil. Broil your pork chops for 6 minutes a side.
- Let the pork chops rest for 5 minutes before serving.
- Serve with steamed rice.
Filipino Barbecued Pork Skewers
Filipino Barbecued Pork Skewers
Holy shitballs, are you going to be happy once you try this recipe. So let's talk about a few things in preparation with these pork skewers.I recommend using a fattier cut of pork for making this. Pork shoulder works he best and is very inexpensive. That fat of the pork shoulder is a lot moister than pork loin or tenderloin. You could use those cuts if you'd like, but you need to make sure to cook them a bit less since they with be dryer if cooked all the way through. Pork sirloin would be a good replacement if you want a slighltly leaner cut that will stay moist and is still inexpensive. When sliceing the pork, throw it in the freezer for 15-20 minutes to firm it up a little. This will make slicing it easier and not feel like you're slicing jello. Cut the pieces no more than 1/4" thick, 1" wide.Banana ketchup. What is it? Banana ketchup was first made during WWII when there was a shortage of tomato kechup. It is made the same way as tomato ketchup, just replacing with bananas. It is also sometimes dyed red to resemble tomato ketchup. The banana ketchup I bought has a spicy kick to it. It might sound a little weird at first, but when mixed with the oyster sauce and sesame oil for the glaze, the flavors all make sense. You should be able to find banana ketchup at any Asian market.If you don't want to use your broiler to make these, they are great on the grill. These skewers are meant to be cooked fairly quick. Cook these directly over the flame for 3-4 minutes a side, amking sure that they don't burn. Then brush on the glaze and cook for a couple more minutes each side. If you want to make these more of an appetizer than.a main course, make these with 6" skewers instead of 10". Put half the amount of pork on the skewers. You should yield about 24 skewers.
Ingredients
- 3 lbs pork shoulder thinly sliced
Pork Marinade
- 1 liter 7-up
- 2 cups soy sauce
- 3 cups brown sugar
- 2 cups vinegar
- 1 tbsp black pepper
- 1 cup minced garlic
- 4 thai chili peppers minced
Pork Glaze
- 1/2 cup banana ketchup
- 1/2 cup oyster sauce
- 3 tbsp sesame oil
Instructions
- Mix together all of the marinade ingredients. Set aside.
- Slice your pork shoulder into1/4" thick, 1" wide pieces. To make slicing your pork easier, throw in your freezer for 15-20 minutes to firm up the shoulder.
- Add the pork to the marinade. Marinate for at least 4 hours, preferably overnight.
- Mix together the pork glaze ingredients. Set aside.
- Soak your skewers for 30 minutes. Thread 4 pieces of pork on your skewers. I'm using 10" skewers and yielded 12 skewers out of 3lbs of pork. You can definitely make these skewers smaller; like half the size. I'm just a high ass and a fat ass and am hungry. Turn your oven's broiler on. Arrange the pork on a rack on a baking sheet lined in foil.
- Broil for 3 minutes on the first side.
- Flip and broil for 3 minutes on the other side.
- Brush the top side with the pork glaze. Broil for 2 minutes.
- Flip the skewers and brush the other side with the pork glaze.
- Broil for 2 more minutes.
- If you have any extra glaze left, you can brush the reamining onto the pork. Try to let these rest for a few minutes before eating because they are hot as hell coming out of the broiler.. I know it's hard to wait because these look so damn good. Thank me later.
