Pininyahang Baboy with Gata

Pininyahang Baboy with Gata. One of the more popular recipe of our site is a pininyahang manok. Pininyahang dishes are also one the most love dish of most Pinoy. Today I want to share another version of Pinoy pininyahang dish using pork instead of the usual chicken. Now the pinoy piniyahang recipes usually uses evaporated milk or coconut milk to enhance the flavour.

 

On my previous pininhayang dishes I have been using milk but for today’s recipe I tried to use the canned coconut cream sold on most supermarket. Cooking method is slightly different from my pininyahang recipes on the archives, but still retain the guinisa Pinoy cooking method and the usual Pinoy aromatics and ingredients. Here is the recipe of my version of Pininyahang Baboy with Gata.

Ingredients:

1 kilo pork spareribs, skin on or pork belly, cut into large cubes
3 pieces medium size potato, peeled, quartered
2 small size carrot, peeled, cut into wedges
2 medium size red/green bell pepper, cut into strips
1 long red chili, sliced
3 cloves garlic, chopped
2 medium size onion, chopped
1 big can, canned coconut cream
1 small can sliced pineapple , cut into small wedges, reserved syrup
1 cup pineapple juice
1/4 crushed peppercorns
1/4 cup fish sauce
1-2 tsp. sugar
salt
cooking oil

Cooking procedure:

In a bowl marinate pork with the syrup from the canned pineapple and few dashes of salt for 20 to 30 minutes before cooking. In a sauce pan stir fry the pork in batches for 2 to 3 minutes or until seared on all side. Remove from pan and keep aside. In the same sauce pan sauté the garlic and onion until fragrant. Add in the pork, crushed peppercorns and fish sauce, stir fry for 2 for 3 minutes. Pour in about 1 cup of water, the coconut cream, sugar and the pineapple juice and simmer for 10 to 15 minutes stirring occasionally or until the pork are tender add more water as necessary. Add in the potatoes, simmer for another 2 to 3 minutes, then the carrots and continue to cook for another 2 to 3 minutes or until the carrots and potatoes are cooked and sauce thickens. Correct saltines if required. Add the pineapple, the bell pepper and red chili. Cook for another minute. Serve hot.

Fried Lamb Chops with Vinegar Garlic Chili Dip

Fried Lamb Chops with Vinegar Garlic Chili Dip. This is quick simple easiest cooking method of lamb chops if you are graving for one. The fresh lamb chops are just rub with salt and some pepper powder nothing else and fried the Pinoy way. The lambs here in Australia are of premium quality so there is no trace “anggo” before and after cooking.

The fried lamb is served with vinegar garlic chili dip. You may wish to add some salt to the vinegar dip but that is not necessary since the meat is already seasoned with salt. Again there is actually need for a recipe but for the benefit of those who are learning how to cook here is the recipe.

Ingredients:

1/2 kilo lamb chop, about 6 to 8 pieces
salt and pepper
cooking oil

For the dip.

2-3 cloves garlic, crashed
1-2 chili chopped
1/3 cup vinegar
salt

Cooking procedure:

Dash the lamb chop with pepper and salt to taste, let stand for 5 to 10 minutes. In the meantime mix the altogether the vinegar dip, season with salt to taste keep aside until ready to serve. Heat generous amount of cooking oil in a deep frying pan, when the oil start to smoke fry the lamb chop in batches for 2 to 3 minutes at each side or until the color start turn into brown and looks crisp. Remove from the frying pan and drain excess oil in kitchen towels. Serve with the preferred vinegar dip.

Green Mussels and Vegetables in Coconut Milk

Green Mussels and Vegetables in Coconut Milk. This is a my version of guinataang tahong with vegetables. For this recipe I used squash and string beans which were the only available vegetables at the time of cooking. Any vegetables may be used for the recipe if you wish. For the coconut milk I used canned concentrated milk which are normally available in most supermarkets. Now there is nothing better using fresh coconut milk, again use it if you have access to freshly extracted coconut milk. Cooking is basically similar to other seafood guinataang recipes except that the mussels were pre-boiled to remove some of the unwanted shells to give room for the vegetables in the pan. Here is the recipe of my Green Mussels and Vegetables in Coconut Milk.

Ingredients:

1 kilo frozen green mussels, defrosted
1 big canned condensed coconut milk
2 thumb size ginger cut into slivers
1/2 head garlic, chopped
1 medium size onion chopped
2-3 tbsp. fish sauce
1/2 tsp. peppercorns, crushed
1 section squash, peeled, cut into thin slices
1 bundle string beans, trimmed cut into 2” length
2-3 pieces hot chili, sliced
salt to taste
cooking oil

Cooking procedure:

Rinse the mussels and drain. Place the drained mussels in a sauce pan. Turn the heat of the stove at medium to high heat to steam the mussels on their own juices. When the shells are opening remove from heat. Separate the juices from the mussels filter out the juices using a sieve and keep aside. Separate the shells of the mussels and discard the other half of the shells without meat, keep aside. In same sauce pan boil and reduce the mussel juices to about 1/2 to 3/4 cup remove from pan and keep aside. Heat some cooking oil in the same pan, stir in the garlic, the ginger and onion until fragrant. Add in the reserve juices, fish sauce, half of the coconut milk and the peppercorns, bring to a boil and simmer for 3 to 5 minutes, stirring continuously during the first few minutes. Add in the vegetables and chili and continue to cook for 5 to 10 minutes or until the vegetables are just cooked and most of the liquid has evaporated. Add in the mussels and cook for another 2 to 3 minutes. Correct saltiness if required. Serve hot with a lot of rice.

Prawns with Garlic Butter Sauce

Prawns with Garlic Butter Sauce. Here is my version of an experimental Pinoy style prawns with garlic butter sauce. For this recipe I used large prawns but large shrimp may also be used. Cooking is fairly simple, it is basically similar to the Pinoy halabos recipes except for the addition of butter. I have reduced the remaining sauce for a concentrated flavour . Remember that the prawns should not be overcooked, seafood tend to become rubbery when overcooked especially these large sized prawns. Here is the recipe of my Pinoy version of Prawns with Garlic Butter Sauce.

Ingredients:

1 kilo large size prawns, whiskers and horns trimmed
1/2 head garlic, crushed
1/3 block salted butter
1/2 cup 7Up or Spite
salt

Cooking procedure:

In a wok place the garlic at the bottom, then add in the prawns and 7Up season with salt to taste. Cover the wok and bring to a boil and let simmer for about 2 to 3 minutes. Add in the butter and replace lid, continue to simmer for another 2 to 3 minutes or until the prawns turns to bright orange. Remove the prawns from the wok and keep aside leaving the liquid. Now continue to boil the remaining liquid until it is reduced to about half. Return the prawns and stir cook for about a minute. Serve immediately with steam rice.Here is the recipe.

Porkchop with Mushroom and Oyster Sauce

Porkchop with Mushroom and Oyster Sauce. This is the pork version of a similar dish T-bone Steak with Mushroom and Oyster Sauce that was posted a few months back. As I have mentioned on that post I have to make a porkchop version and using canned button mushroom instead of fresh mushrooms. Pinoy would rather use canned musroom which is readily available instead of the pricey fresh ones. Cooking is similar to the beef version which involved to stages of cooking, pre-frying the porkchops then cooking it with the sauce.

Oyster sauce in Pinoy cooking has now become one of the must have in Pinoy kitchen for the reasons that oyster sauce could be used to most Pinoy dishes from the usual pansit to braised meat. You won’t go wrong with oyster sauce just be reminded that some of the oyster sauce in the market are very salty. Here is the recipe of my Porkchop with Mushroom and Oyster Sauce.

Ingredients:

4-6 pcs. pork chops
2 big cans, button mushroom, sliced
1/3 cup oyster sauce
1 small size onion chopped
3-4 cloves garlic, chopped
2 tbsp. dried parsley flakes
2 tbsp. cornstarch
1 tsp. sugar
1 tbsp. coarsely ground peppercorns
salt
cooking oil

Cooking procedure:

Dash the pork chops with salt and keep aside. Heat 1 to 2 tbsp. of cooking oil in a medium size frying pan. Fry the pork chops for about 3 to 5 minutes each side do not over fry, keep aside. To make the sauce, heat the same frying pan with all the pork chops residue, add in the garlic and stir fry for about a minute now add in the onion and parsley, stir cook for another minute. Add in the oyster sauce and about 3/4 to 1 cup of water and sugar bring to a quick boil and let simmer for 2 to 3 minutes, correct saltiness if required. Add more water if salty. Add in the mushroom and continue to stir cook for 1 to 2 minutes. Thicken sauce with cornstarch diluted in 1/4 cup of water, cook for another minute or until sauce has thicken. Now add in the fried porkchops a let cook for about 1 to 2 minutes to let the sauce infused to the meat. Serve immediately with mashed potato or rice.