Pork Hamonado

Ingredients
 2-3 pounds Pork belly - cut into 2 inch long and about ¾ inch thick
 6 cloves garlic - crushed
 1 cup soy sauce
 2 cups water
 2 cups pineapple juice
 1 tablespoon brown sugar
 2 teaspoons peppercorn
 1 cup pineapple chunks
 salt -if needed
 a dash of ground pepper
Instructions
1. Place the pork belly slices in a pot or deep pan.
2. Mix all the rest of the ingredients in a bowl until well blended and salt and sugar are
dissolved.
3. Pour the liquid mixture to the pork belly and bring to boil over medium-high heat.
4. Once it starts to boil, lower down the heat to medium-low and cover with a lid then let it
simmer for 40-50 minutes or so or until the meat is fork tender.
5. Remove the cover and continue to simmer until fat quite literally melts in your mouth. By
then, the liquids would have been reduced to a thick sauce.
6. Serve while hot with steamed rice.
Beefsteak Recipe

Ingredients
 1 pound Beef Sirloin - sliced thinly and pounded
 1/2 cup soy sauce
 1/4 cup kalamansi or lemon juice
 1 small onion - chopped finely
 2-3 tablespoon oil
 1 big onion - cut into rings
 1/2 cup water
 2 teaspoon cornstarch
Instructions
 Place the beef slices in a bowl or container with lid. Add soy sauce, kalamansi or
lemon juice, and chopped onions. Mix well with your hands. Cover and let it
marinate for at least an hour or overnight for better flavor absorption.
 Squeeze the meat with your hands to remove excess marinade from the meat.
Transfer meat into a plate. Set the marinade aside for later use.
 Dissolve cornstarch in half cup of water. Set aside.
 Heat oil over medium-high heat. Add the onion rings and cook according to
preference. Just until slightly tender or totally caramelized. Remove from oil and set
aside.
  On the same pan, add the beef and cook for 1-2 minutes on each side. Transfer
cooked beef slices on a serving plate. Top with cooked onions.
 Still on the same pan over low heat, pour the soy sauce marinade. Add the
cornstarch mixture and bring to a simmer while stirring constantly. Cook until sauce
becomes thicker.
 Pour the sauce over the beef and onions. Serve.
Notes
1. Pound your meat. A sure way to have tender meat is to pound them before
marinating and cooking.

2. Chopped onions. For a flavor-rich sauce, add chopped onions to the marinade.

3. Do not overcook. When using sirloin or even tenderloin, cook it quickly at high
temperature. Overcook it and it will become chewy.

4. Fresh Onions. You may also skip cooking the onion rings and serve the dish with
fresh onions instead. The crunchiness and sweetness will add more texture and
flavor to the dish.

5.  If you need more sauce, add another ¼ cup of soy sauce and half cup water to the
simmering marinade in step 6.

6. Do not add the seeds from the calamansi or lemon to the marinade. They tend to
give a bitter taste.

Sisig recipe using pork belly

Ingredients
 1 pound pork belly - sliced about half-inch thick
 salt and pepper
 3 pieces chicken liver
 1 big red onion - finely chopped
 1/2 lemon or 3-4 kalamansi juice
 1-2 chili peppers - minced or ¼ tablespoon chili flakes
 1/2 tablespoon soy sauce
 1/8 teaspoon ground black pepper
Instructions
 1. Season pork belly slices with salt and pepper. Let it marinate for at least 30
minutes.
 2. Grill pork belly and chicken liver until well done. Pork skin should be crispy.
 3.Once grilled, chop the pork belly and chicken liver into small fine pieces.
 4.In a bowl, combine the chopped meat, onions, lemon juice and chili pepper.
Season with soy sauce and pepper.
 5. Warm it in a pan with a bit of oil if desired. Alternatively, heat a sizzling plate and
add a some butter or margarine. Add the Sisig and serve while still sizzling hote.

Beef Caldereta
Ingredients
 2-3 tablespoons oil
 2 medium potato - cubed
 2 medium carrots - sliced
 2 cloves garlic - minced
 1 small onion - chopped
 1 pound beef brisket or 2 pounds ribs
 2 tablespoons fish sauce
 2 cups water (or more)
 3 pieces bay leaves
 5-6 tablespoons tomato paste
 3-4 tablespoons liver spread
 1 chili pepper or ⅛ teaspoon chili flakes (or more depending on one's taste)
 1 cup green/red bell pepper - cut into squares
 1 cup green peas
 1/2 cup grated cheese
 salt and pepper
Instructions
1. Heat oil over medium heat in a pot or deep pan, add the potatoes and carrots and cook
until edges are slightly browned. Remove potatoes and carrots from oil and set aside.
2. In the same pan, saute the garlic and onion until limp. Add the beef chunks and fish
sauce then cook for 5 minutes or until slightly browned.
3. Add water and bay leaves. Season with pepper and bring to boil. Once it boils, turn down
the heat to low and cover with the lid. Let it cook for 50-60 minutes or until meat is
tender, stirring occasionally and adding more water as needed.
 4. Once the meat is tender, uncover and let it boil to reduce liquids to half. Add the tomato
paste, chili and liver spread and let it cook for 5 minutes.
5. Add back the cooked potatoes and carrots and the rest of the vegetables and cook for
another 5 minutes. Lastly, add the grated cheese and season again with salt and pepper
as needed.
6. Serve hot with steamed rice.

Pork Humba Bisayan Version

Ingredients

 2 pounds pork belly, cut into 1-1/2 inch cubes

 1/4 cup vinegar
 1/2 cup soy sauce
 1 cup pineapple juice
 1 tablespoon oil
 1 small onion, peeled and sliced thinly
  6 cloves garlic, peeled and minced
 1 teaspoon peppercorns
 2 bay leaves
 1 can (6 ounces) tausi (salted black beans), drained and rinsed
 1 cup pineapple chunks
 1 package (1 ounce) dried banana blossoms
 1 tablespoon brown sugar
 salt to taste

Instructions

1. In a bowl, combine pork, vinegar, soy sauce, and pineapple juice. Marinate in the refrigerator for
about 30 minutes. Drain meat from marinade, reserving liquid.
2. In a wide pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally,
until limp.
3. Add pork belly and cook, stirring occasionally, until lightly browned.
4. Add reserved marinade and bring to a boil without stirring for about 2 to 3 minutes.
5. Add peppercorns and bay leaf,
6. Add black beans, pineapple chunks, banana blossoms. Stir to combine.
7. Lower heat, cover, and simmer until pork is tender.
8. Add brown sugar and stir until dissolved. Season with salt to taste. Continue to cook until liquid
is reduced and begins to render fat. Serve hot.

Notes

The liquid in the can of pineapples is what you’ll use to braise the meat so make sure the fruit is packed
in juice and not heavy syrup.

Rinse the tausi and drain well as they’re usually packed in a salty brine.