Roast Pork with Crispy Skin

This roast pork is set to be the star of any party spread.

Serves 8 to 10
Prep Time 40 minutes
Cooking Time 2 hours and 30 minutes


Ingredients:

2 tablespoons whole fennel seeds
1 tablespoon pink peppercorns (optional)
1 to 2 teaspoons red pepper flakes
1 tablespoon minced fresh sage or basil
1 tablespoon minced rosemary
1 head garlic, minced
2 kilos boneless pork belly, skin on
750 grams pork loin, trimmed to fit inside pork belly
salt, to season

Instructions:

1 Toast fennel seeds, pink peppercorns, and red pepper flakes in a dry frying pan over low heat. Grind toasted spices in a coffee grinder or pound using a mortar and pestle. Transfer to a small bowl. Add sage or basil, rosemary, and garlic. Set aside.

2 Poke the skin of the pork belly all over using a paring knife. Turn it over and score the flesh in a diamond pattern. Liberally rub the belly and pork loin with salt. Rub both belly and loin with the prepared spice mixture.

3 Place the pork loin in the center of the belly. Roll the belly and secure tightly with kitchen twine. Wrap with foil or plastic wrap and leave in the refrigerator overnight.

4 Preheat oven at 300°F. Remove foil or plastic wrap. Place pork on a wire rack set on a baking sheet or roasting pan. Roast for about 1 1/2 hours or until the internal temperature of the roast registers 150°F on a meat thermometer.

5 Increase heat to 500°F and continue roasting until skin is crisp and blistered, about 20 more minutes. Let rest for 10 minutes at room temperature before slicing.

PESTO CRUSTED LAMB CHOPS

Highlight your feast with our Pesto Crusted Lamb Chops to give a balance of texture. Prepare this festive dish and make any special occasions even more special, unique and mouth-watering.

Preparation time 10 minutes

Cooking time 6-8 minutes

Serves 4-5 persons

INGREDIENTS

1/2 kg 1/2-3/4 inch thick lamb chops

2 pcs Beef Cubes, mashed

2 tbsp Liquid Seasoning

groud black pepper

flour, as needed

2 pcs eggs, beaten

1/4 cup pesto sauce

1-2 cups breadcrumbs

DIRECTIONS

1 Rub lamb chops with Beef Cubes and Liquid Seasoning evenly then season with pepper. Dip in flour, shake off excess then dip in egg.

2 Add pesto sauce to breadcrumbs. Mix well. Coat lamb with the breadcrumbs mixture then place in a baking pan.

3 Bake this in a 450 F pre-heated oven for 6-8 minutes or until done.

Oriental Pork Ribs with Mushrooms and Sausages

What's the secret to extra flavorful rice toppings? Cook the rice together with the pork ribs, marinade, mushrooms, and sausages. The result is a satisfying dish with delicious layers of flavor.

Serves 4 

Prep Time 20 minutes, plus marinating time

Cooking Time 25 minutes

Ingredients:

For the marinade

2 tablespoons light soy sauce

2 tablespoons oyster sauce

1 tablespoon sweet soy sauce (kecap manis)

1 tablespoon Chinese cooking wine

1 tablespoon grated ginger

4 cloves garlic, finely chopped

1 teaspoon sesame oil

1 teaspoon baking soda

white pepper, to taste

1 teaspoon sugar

400 grams pork ribs, 

      sliced into 1 1/2-inch pieces

5 fresh or dried and soaked 

      shiitake mushrooms, 

      stems discarded and caps sliced into strips

1 1/2 tablespoons vegetable oil

2 Chinese sausages, sliced diagonally

about 3 cups water

2 cups uncooked rice

steamed or blanched bok choy,  to serve

Procedure:

1  Make the marinade: Combine all ingredients in a large bowl.

2  Add pork ribs and mushrooms. Set aside and marinate for 30 minutes.

3  Heat oil in a wok and lightly fry the Chinese sausages. Set aside.

4  In the same wok, add pork ribs, mushrooms, marinade, and 1 1/2 cups water.  Bring to a boil then simmer until pork is tender. Add more water if the mixture is drying out.

5  Remove meat and mushrooms; set aside. Add water to the sauce until it reaches 3 cups. This will be used to cook the rice.

6  Pour the liquid and the uncooked rice into the rice cooker. Top with the pork, mushrooms, and sliced Chinese sausages. Turn on the rice cooker. Cook until the setting turns to warm. Serve with bok choy on the side.

Pork Marengo

This pork and tomato dish tastes even better the next day. Make a big batch and bring the leftovers to work. Not big on rice? Serve it with pasta or mashed potatoes instead!

Serves 4  

Prep Time 30 minutes  

Cooking Time 45 minutes

Ingredients: 

2 tablespoons vegetable oil

3 cloves garlic, minced

1 medium-sized onion,  sliced thinly

1 kilo pork shoulder (kasim),  cut into cubes

2 cups tomato sauce

1 cup water

salt and pepper, to taste

1/4 cup pickle relish

3 tablespoons white sugar

2 medium-sized carrots, cut into cubes

steamed rice, to serve (optional)

Procedure:

1  Heat oil in a medium pot. Sauté garlic and onions until soft and fragrant.

2 Add pork and cook for 10 minutes. Pour in tomato sauce and simmer for 10 minutes.

3  Add water; season with salt and pepper. Add pickle relish and sugar; mix well. Simmer until pork is fork-tender.

4  Add carrots and simmer for 15 more minutes. Serve hot with rice, if desired.

Sweet and Spicy Pork Ribs

If you're thinking of bringing these ribs to a Sunday lunch with the family, marinate them the night before. Come Sunday morning, all you have to do is bake them. So easy!

Serves 4 

Prep Time 30 minutes plus

      marinating time 

Cooking Time 2 hours 20 minutes

Ingredients:

For the marinade

1 tablespoon salt

2 cups pineapple juice

1/2 teaspoon ground black pepper

8 cloves garlic, minced

1 tablespoon grated ginger

2 pieces star anise, ground

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 kilos American pork ribs

For the rub

1 cup brown sugar

1 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup toasted sesame seeds, for garnish

mashed potatoes and corn cobs, to serve

Procedure:

1  Make the marinade: Combine all ingredients in a small bowl. Mix well and set aside.

2  Place ribs on a baking dish. Pour marinade over, making sure everything is well coated. Marinate for 3 hours or overnight in the refrigerator.

3  Preheat oven to 350°F.

4  Make the rub: Combine all ingredients. Arrange ribs on a baking dish, pour marinade over, and spread rub evenly over ribs. 

5  Cover baking dish with foil. Bake for 2 hours in the preheated oven. 

6  Take out the baking dish from the oven. Increase heat to 450°F. Remove foil. Using the drippings from the bottom of the pan baste the ribs all over. Bake again for 15 minutes or until golden brown.

7  Transfer ribs to a serving platter. Pour drippings into a small saucepan and cook over high heat for around 5 minutes or until slightly thick. Pour glaze over ribs and garnish with toasted sesame seeds. Serve with mashed potatoes and corn, if desired.

Smoky Bacon Tomato Sauce

This light summer-perfect pasta is olive oil-based and has hints of smokiness, thanks to the bacon. 

Noodles to match: fettuccine, linguine, spaghetti

Serves 4 to 6  

Prep Time 10 minutes 

Cooking Time 20 minutes

Ingredients:

300 grams honeycured bacon strips or 

      bacon chunks, chopped into 1/2-inch pieces

2 tablespoons olive oil

1 cup chopped onions

1/2 cup finely chopped carrots

2 tablespoons minced garlic

1 (800-gram) can crushed tomatoes

2 teaspoons dried thyme

1/2 teaspoon chili flakes

salt and pepper to taste

Procedure:

1  Heat a large saucepan and fry bacon until lightly golden. Remove bacon but leave the rendered fat. Set bacon aside.

2  Heat oil in the same pan. Sauté onions until translucent. Add carrots and garlic, and cook until soft. Add the crushed tomatoes. Bring to a boil then simmer for 10 minutes.

3  Add bacon, thyme, and chili flakes and continue to simmer for 5 minutes. Season with salt and pepper.

SHANGHAI LAVA STICKS WITH SALSA DIP

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Servings: 6-8


Ingredients:
2 tbsp cooking oil
1 tbsp minced garlic
1 small onion, minced
½ kg ground pork
1 8g MAGGI MAGIC SARAP
salt and pepper to taste
15-20 pieces siling panigang, cut vertically into 2, seeded
10 pieces lumpia wrapper, cut into 2 oval pieces
Cooking oil for deep-frying

Salsa: Combine -
6 pieces tomatoes, seeded and chopped
1 big onion, chopped
3 pieces siling panigang, seeded, chopped
1 tsp MAGGI MAGIC SARAP
1 tbsp patis
Sugar to taste




Procedure:

1. Heat cooking oil. Sauté garlic and onion until limp. Stir-in ground pork and cook until pork turns white in color.
2. Season with MAGGI MAGIC SARAP, salt and pepper to taste.
3. Get 1 ½ piece of sili. Put in a lumpia wrapper. Top with the prepared pork and roll into a log similar to a lumpiang shanghai.
4. Deep fry until golden brown and crispy. Transfer on a paper lined plate to drain excess oil. Serve with the prepared salsa on the side.

Nutritional Content:
Calories: 291
Carbohydrates (g): 5
Protein (g): 12
Fats (g): 25

Good to Know: 

Tomato is also an excellent source of Vitamin C (one medium tomato provides 40% of the RDA) and a good source of Vitamin A (20% of the RDA).




Good to Remember:
Select tomatoes that are round, full and feel heavy for their size, with no bruises or blemishes. Store fresh ripe tomatoes in a cool, dark place, stem-side down, and use within a few days.

SPINACH STIR-FRY

Preparation Time: 15 minites

Cooking Time: 10 minutes

Servings: 4-6

Ingredients:

2 tbsp cooking oil

¼ cup chopped gal'lic

I medium onion, sliced

IOOg ground pork

2 cups julienned squash

I 8g MAGGI MAGIC SARAP

I tbsp patis

3 cups fresh spinach

Procedure:

1.     Heat cooking oil.  Fry garlic until brown.  Set aside 1/2 of the garlic for toppings.

2.     In the remaining garlic, add onion and ground pork, Cook until pork turns white in color.

3.     Stir in squash and cook for 30 seconds.  Season with MAGGI MAGIC SARAP and patis to taste.

4.     Toss in spinach and cook uncovered for 30 seconds.  Serve with fried garlic on top

Nutritional Content:

Calories: 88

Carbohydrates (g): 8

Protein (g): 2

Fats (g): 5

Good to Know: 

There are two types of Spinach in the local market.  The Chinese variety has tough stems and has leaves at both ends of the stalk while the native spinach has thinner and tender stalks with finer leaves.

Good to Remember:

Do not overcook your vegetables.  Spinach has a large nutritional value, especially when fresh, steamed, or quickly boiled.  It is a rich source of Vitamin A (and lutein).  Vitamin C, Vitamin E, Vitamin K, and magnesium, among others.  But when it is cooked, the value is decreased by 75%

IHAW-IHAW FIESTA WITH GREEN MANGO AND BAGOONG RELISH

Ingredients:
1 kg pork liempo
1 kg chicken breast or thigh fillet

Marinade:
½ cup MAGGI Savor, Classic, divided
2 8g  MAGGI MAGIC SARAP
¼ cup minced garlic, divided
Juice of 10 calamansi juice, divided

For Basting: Combine -
1 cup annatto oil
1 8g MAGGI MAGIC SARAP
1 tbsp sugar

Green Mango and Bagoong Relish:  Combine –
2 pieces green mango, chopped
2 pieces onions, chopped
3 pieces tomatoes, seeded, chopped
¼ cup chopped wansuy
½ cup cooked bagoong alamang
1 tsp MAGGI MAGIC SARAP


Procedure:
1. Put pork and chicken on a separate container.
   Marinate in MAGGI Savor, MAGGI MAGIC SARAP, garlic and
   calamansi juice for at least 1 hour.
2. Grill marinated pork and chicken while basting both sides
   occasionally with the prepared annatto oil.
3. Serve with the prepared mango and bagoong relish on
   the side.




Nutritional Content: Calories: 322, Carbohydrates (g): 1
                               Protein (g): 29, Fats (g): 22


Good to Know:
   Boiling and grilling are healthful cooking techniques that use
very little fat in cooking thus could help lower the fat content
of the dish.

Good to Remember:
   Chicken is a good source of protein. Fat and cholesterol
can be reduced by removing the skin.

Baked Sesame Spareribs

Ingredients:
500-600 grams whole pork spare-ribs
1/4 cup soy sauce
1/4 cup calamansi juice
2 tablespoons brown sugar
1 tablespoon chopped coriander leaves
1 teaspoon ground coriander seeds
2 tablespoons chopped spring onions
1 tablespoon sesame oil
1 tablespoon sesame seeds
1/2 teapsoon AJI-SHIO Seasoning Mix with Garlic
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning

Gravy:
2 tablespoons butter
2 tablespoons flour
1/2 cup broth
1/2 cup meat drippings
1/4 teaspoon AJI-SHIO Seasoning Mix with Pepper
 
 
 
Procedure:
1.  Combine soy sauce, calamansi juice, brown sugar, 
     coriander leaves, coriander seeds, spring onions, sesame 
     oil and sesame seeds. Sprinkle AJI-SHIO Seasoning Mix 
     with Garlic, AJI-SHIO Seasoning Mix with Pepper and  
     AJI-NO-MOTO® Umami Seasoning. Blend well.  
2. Rub mixture to pork spareribs and marinate overnight.  
3. Transfer in a grill rack and bake for 20 minutes at
    350 degrees F. 
4. Brush with marinade mixture from time to time. 
5. Cut in serving portions, put in a serving plate and 
    pour over gravy. 
6. Prepare gravy, melt butter and add flour. Mix well. 
    Add broth and drippings, stirring constantly. Sprinkle   
    AJI-SHIO Seasoning Mix with Pepper and mix well.


Makes 4 servings

LECHON PAKSIW ESPECIAL

Ingredients:

2 tbsp cooking oil
2 tbsp crushed garlic
1 kg left-over lechon, cut into serving pieces
1 8g MAGGI MAGIC SARAP
Salt and pepper to taste
¼ cup vinegar
2 cups lechon liver sauce
1 cup water
¼ cup brown sugar
¼ cup liver spread
Siling panigang (optional)

Procedure:

1. Heat cooking oil. Sauté garlic and onion until limp.  
2. Stir in left-over lechon and cook for 5 minutes. Season 
    with MAGGI MAGIC SARAP, salt and pepper to taste.
3. Pour in vinegar. Do not stir until boiling. Add liver sauce 
    and water. 
4. Cover and bring to a boil. Add sugar and liver spread. 
    Simmer for another 5-10 minutes until sauce slightly
    thickens. Add siling panigang if desired.

Nutritional Content:

Calories: Carbohydrates (g): Protein (g): Fats (g): 

Good to Know:
Liver is a rich source of vitamin A which helps maintain 

    healthy vision and promotes growth.

Good to Remember:
The vitamin A found in animal food source such as liver 

    is easily used by the body, as compared to vitamin A 

    from vegetables.

PORK A LA CUBANA

Ingredients:

2	cloves	garlic, crushed
1	pc	small onion, sliced
150	g	ground pork
200	g	kamote, diced
1	pouch	(90 g) DEL MONTE Filipino Style Tomato Sauce
2	tbsp	raisins, chopped
2	tbsp	cooked/frozen green peas, (optional)
3	pc	eggs, beaten
3	pc	medium ripe saba bananas, each sliced diagonally into 5 and fried

 Procedure:

1	SAUTÉ garlic, onion and pork. Add kamote. Cover and cook over low heat for 5 minutes, stirring occasionally. Add DEL MONTE Tomato Sauce, 3 tbsp water , raisins, salt and pepper to taste. Cook for 10 minutes. Add peas if desired. Simmer for 3 minutes. Set aside.
2	COOK eggs into omelette. Cut into strips. Top cooked rice with sautéed mixture. Serve with egg and banana.

 
Serves 5



 

PORK PAKSIW SURPRISE

Ingredients:

1/2	kg	pork lomo (tenderloin), sliced tapa-style
2	tbsp	cornstarch
1	pc	medium onion, sliced
1	pc	medium carrot, sliced
1	tbsp	DEL MONTE Red Cane Vinegar
1	can	(234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)
6	pc	quail eggs, hard-boiled then shelled
1	each	medium red and green bell peppers, cut into strips
200	g	cabbage, shredded
MARINADE
2	tbsp	soy sauce
2	tbsp	Worcestershire sauce
1	cup	pineapple syrup

Procedure:

1	MARINATE meat for 30 minutes. Drain but reserve marinade. Sprinkle meat with cornstarch. Set aside.
2	SAUTÉ onion and meat. Cook until meat is light brown. Add marinade, 1/4 cup sugar, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and remaining ingredients except cabbage and bell peppers. Simmer for 10 minutes. Add bell pepper. Set aside.
3	SAUTÉ cabbage in little oil for 2 minutes. Arrange on a platter and top with sautéed meat mixture.

 
Serves 8
Excellent source of Lysine – promotes growth in the young.

PORK MECHADO ROLL

Ingredients:

1/2	kg	pork pigue
50	g	pork fat, cut into 4 strips
1	pc	small carrot, cut into 6 strips
1	pc	whole pickle, cut into 6 strips
5	pc	sibuyas Tagalog, halved
1	pouch	(200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce
2	pc	medium potatoes, cut into chunks

Procedure:

1. SLICE pork pigue thinly in just one piece (morcon-style). Spread on chopping board and pound lightly to flatten surface. Sprinkle with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/8 tsp pepper.

2. ALTERNATELY arrange strips of pork fat, carrot, pickles and sibuyas Tagalog on top of flattened pork. Roll and tie firmly with crocheting thread. Rub surface with dash of iodized fine salt, then brown pork roll in oil. Add 1 cup water, then simmer over low heat until meat is tender.

3. ADD potatoes and salt to taste. Simmer until potatoes are cooked. Add DEL MONTE Classic Recipe Sauce. Simmer for 10 minutes. Remove thread and slice before serving.

Serves 5
Excellent source of Niacin – promotes normal digestion & healthy skin.