1.

Pork Humba
1/2 kilo pork belly, cut in serving pieces
1 tablespoon garlic, crushed
1 small onion; chopped
1/3 cup vinegar
1/4 cup soy sauce
1/4 cup brown sugar
3 bay leaves
1 cup rice water
1/4 tablespoon ground black pepper (or whole peppercorn)
2 tablespoons salted black beans (tausi)
1/2 cup dried banana blossoms
Cooking oil

Pork Humba Cooking Instructions

1. Marinate pork in soy sauce, vinegar, bay leaves, and pepper
for 30 minutes to one hour.
2. Saut garlic and onion.
3. Add pork from the marinade.
4. Stir fry for few minutes until pork starts to render its oily fat.
5. Add rice water and marinade. Bring to a boil and then lower
heat to medium fire.
6. Stew until most of the liquid has evaporated. Add brown
sugar stirring once in a while. Simmer until an oily sauce
consistency is achieved.
7. Balance seasoning with soy sauce, vinegar, or sugar
according to your taste. Serve hot!

Cooking Tips
Adding 1 cup of pineapple juice along with the rice water and
marinade will give you a better taste of Humba.
 Instead of using belly as your choice of pork, you can also
use ham or hocks as substitute.

2. Sinigang

1/2 kg pork liempo, cut into serving pieces

1 liter water
2 pcs medium tomatoes, cut into quarters
1 pc medium onion, cut into quarters
2 pcs siling panigang
1 pc small radish, sliced on an angle
1 pc large eggplant, sliced on angle
8 pcs okra, sliced on an angle
4 pcs sitaw, cut into 2 inch pieces
2 bundle kangkong, leaves and tender stems picked
DIRECTIONS

1. Combine pork and water in a pot. Bring to a boil and skim

the scum. Add tomatoes, onion and siling panigang. Simmer
for 45minutes or until pork is tender.

2. Add radish and eggplant and simmer for 2 minutes.

3. Add okra and sitaw and simmer for another 2 minutes.

4. Pour MAGGI MAGIC SINIGANG Original Sampalok Mix.

5. Stir in kangkong and remove from heat. Serve

immediately.
 3. Pork Nilaga
Recipe serves:4 to 5

INGREDIENTS

1/2 kg. pork belly, sliced into serving pcs.

1 L water

2 pcs. Knorr Pork Cube

1 tbsp whole black peppecorns

2 pcs. red onions, halved

2 pcs. potatoes, cut into large cubes

1/2 pc. cabbage, sliced into wedges

1 bundle pechay, trimmed

METHOD

Combine pork water, peppercorns and onion in a pot. Bring

to the boil then simmer until pork is tender.

Add Knorr Pork Cube and potatoes. Simmer until potatoes

are fork tender.

Add cabbage and pechay. Let simmer for another 2 minutes.

Serve hot.
 4. Kare-Kare

Ingredients:

Half kilo of pork belly cut into cubes (better than how I sliced
the meat here).

8 cups of water

2 tsp of minced garlic

1 pc of sliced onion

7 pcs of pechay (bok choy leaves or can also use sio pek
chye)

6 pcs sitaw (long green beans) - cut into atleast 2" in lengths

1 pc eggplant sliced into 1/2" lengths, ( if you have enough

time you may also fry the sliced
eggplant in a separate skillet to bring out the sweetness)

2 tbsp cooking oil

1 pouch of Mama Sita's Peanut sauce (Kare-Kare mix) OR

you may also use 1 pouch Del Monte Quick N Easy Kare-Kare
Mix (these 2 mixes taste really good) dissolved in 1 cup
broth.

2 tbsp Skippy peanut butter

bagoong on the side

Directions:

1. Boil the pork belly in water for 30 minutes lower the heat
and wait until the meat is tender. Cut in cubes.

2. Set aside the broth.

3. In a heavy saucepan, pour the oil, saute the garlic and the
onion.

Add in the pork belly and stir fry.

Then add the broth. Let it simmer. Then add the dissolved
Kare-Kare mix.

4. Wait until the sauce thickens add in the eggplant and long
green beans and then wait for 3 minutes to simmer. But if
you already fry the eggplant, just put first the long green
beans then after 3 minutes you may add the eggplant to
avoid overcooking it. Stir occasionally. Add the 2 tbsp of
Skippy.

5. Turn off the heat then on top placed the pechay (bok choy
leaves) let the heat cook it, this way you can preserve its
freshness and crunchiness. Wait for 3 to 5 more minutes.
Serve hot with bagoong and rice.

Tip: Don't cover the pan let it stay uncovered until it gets
cold in this way your Kare Kare will have a longer storage
time. I have proven this my Kare Kare has a 5 day fridge life,
no bubbles (an indicator of spoiled sauce) when being
reheated. Add finely chopped peanuts.
 Version 2

Ingredients
Serves: 4

1/2 kilo Chicken (I personally like breast fillets)

4 tbsp Peanut butter

2 medium Eggplant

1 bundle (1 tali) String beans or sitaw

Bok Choy or pechay

Banana bud or puso ng saging

1 clove Onion

1 medium Garlic

Fish sauce or bagoong

Directions
Prep:5min Cook:40min Ready in:45min

Like the ox tail version, I boiled the chicken which I cut into
serving pcs. Boil it for 20mins to 30mins or until the chicken
is cooked. Keep the broth (1 1/2cups) If you like more sauce,
reserve 2cups

Heat oil. I used olive oil and a little butter (equal parts).
Saute chopped onion and garlic.

I usually fry the veggies a little to keep it looking green

then set aside. I like a little bite so I also fry the chicken a
little
Dissolve the kare-kare mix in 1 1/2cup of broth. The packet
says to dissolve 3 tbsp of peanut butter but I put 4 instead to
make it thicker. Add this mixture to your chicken but make
sure that all lumps are gone.

Stir and cook for 5mins or until sauce is in its right

consistency or thickness that you want. If it gets too thick,
add more broth but be careful not to add too much.

Add the veggies and cook for another 5mins. Stir

continuosly. You can add some fish sauce or bagoong if you
like

Tip

You can add finely chopped peanuts

5. Pork Steak Recipe

Serves: 4

Ingredients

4 to 5 pieces pork chops

5 tablespoons soy sauce

2 pieces lime or 1 piece lemon

cup cooking oil

2 medium onions, sliced

1 cups water

1 tablespoon granulated white sugar

Salt and pepper to taste

Instructions

Combine pork chops, soy sauce, and lime juice in a large

bowl or container. Marinade for at least 1 hour.

Heat a pan then pour-in cooking oil.

Pan-fry the marinated pork chops in medium heat for 3 to 5

minutes per side.

Remove excess oil. Pour-in the remaining marinade and

water and let boil. Simmer for 45 minutes or until the pork is
tender. Note: Add water as needed.

Add-in the sugar, salt, and pepper then stir.

Put-in the onions and cook for 3 minutes more.

Turn-off heat and transfer to a serving plate.

6. Pork Menudo

INGREDIENTS:

1 can cdo liver spread

kilo pork cubes
1 pc red onion (Diced)
2 gloves garlic (Minced)
1 cups tomato sauce
2 pcs potato (Diced)
1 pc carrot (Diced)
1 pc. green bell pepper (Diced)
2 tbsp patis
cup raisins
2 tbsp vegetable oil,
1 cup water
Salt and pepper to taste

PROCEDURE:

In a bowl, dilute liver spread in tomato sauce. Set aside.

On a pan, saut onion and garlic in oil.
Add pork, season with salt and pepper, saut until slightly
browned.
Mix the liver spread and tomato sauce mixture.
Simmer until pork is tender. Add water if needed, season
with patis.
Toss in carrots and potatoes then simmer until tender.
Lastly, add the bell pepper and raisins.
Serve with hot rice.

7. Spaghetti
Spaghetti sauce

Ground pork

Hotdog

Cheese

Pasta