Sweet and Sour Pork Recipe

Ingredients
 1 lb pork loin cubed
 1/2 cup cornstarch
 1/2 cup flour
 2 tbsp soy sauce
 1/2 cup water
 1 piece raw egg beaten
 2 cups cooking oil
 1 small red bell pepper cubed
 1 small green bell pepper cubed
 1 medium sized red onion chopped
 1 small carrot sliced diagonally
 2 servings of sweet and sour sauce

Instructions
1. Place the pork loin in a bowl then combine the soy sauce (you may also add salt if
desired). Marinade for 30 minutes.
2. Pour the cooking oil in a pan then apply heat.
3. Combine the flour and cornstarch in a bowl then mix until both ingredients are evenly
distributed.
4. Dip the marinated pork in beaten egg then on the flour and cornstarch mixture.
5. Deep fry the pork (coated with cornstarch and flour) for 10 minutes or until the color
turns medium brown. Set aside.
6. Heat a separate pan then pour-in the sweet and sour sauce and water then let boil.
7. Add the carrots and simmer for 3 minutes.
8. Put-in the onions and bell pepper (green and red) and simmer for 4 minutes (add extra
water as needed).
9. Add the deep-fried pork loin and stir. Cook for 2 minutes.
10. Transfer to a serving dish and serve hot. Share and enjoy!
 Kangkong in Oyster Sauce Recipe
Ingredients
 1 bunch kangkong Ongchoy or water spinach, cleaned
 3 tablespoons oyster sauce
 3 tablespoons toasted garlic
 ¾ cup beef broth
 ½ teaspoon cornstarch
 Salt and ground black pepper to taste
 ¼ teaspoon red pepper flakes optional
 1 teaspoon toasted sesame seeds optional
 2 tablespoons cooking oil

Instructions
1. Separated the kangkong leaves from the stalk. Cut the stalk into 2 inch length pieces.
Set aside.
2. Prepare the toasted garlic by following this guide: How to make toasted garlic. Set aside.
3. In a bowl, combine beef broth, oyster sauce, and corn starch. Mix well.
4. Heat 2 tablespoons of cooking oil (preferably the one used to make toasted garlic) in a
pan.
5. When the oil gets hot, put-in the sliced kangkong stalks. Cook for 2 minutes.
6. Pour-in the oyster sauce, beef broth, and cornstarch mixture. Add the toasted garlic. Stir.
Cook for 1 minute of until the sauce starts to thicken.
7. Add the kangkong leaves and red pepper flakes. Let it cook for 1 to 2 minutes.
8. Sprinkle salt and ground black pepper to taste.
9. Transfer to a serving bowl. Sprinkle sesame seeds on top.
10. Share and enjoy!
Grilled Tuna Belly
Equipment
 Grill

Ingredients
 4 lbs. Tuna belly
 1 cup soy sauce
 2 tablespoons sugar
 4 pieces calamansi
 ¼ teaspoon ground black pepper

Instructions
1. Prepare the marinade by combine soy sauce, calamansi, ground black pepper, and
sugar in a bowl. Stir until well blended.
2. Place the tuna in a Ziploc bag. Pour the soy sauce marinade.Let the air out of the bag.
Seal. Marinate inside the fridge for at least 3 hours.
3. Heat-up the grill. Arrange the tuna belly on the grate of the grill. Brush a generous
amount marinade mixture on the tuna. Grill for 3 to 5 minutes.
4. Turn the tuna belly over and grill the opposite side. Baste the top and sides. Continue to
grill for another 5 minutes. Continue performing the process until the tuna is completely
cooked.
5. Serve with a dipping sauce composed of soy sauce, calamansi, and chili pepper. Share
and enjoy!
Inihaw na Liempo Recipe
 Prep Time3 hours
 Cook Time30 minutes
 Total Time3 hours 30 minutes
 Servings6
 Calories0
 AuthorVanjo Merano

Ingredients

 2 lbs. pork belly
 1/2 cup soy sauce
 1 piece lemon or 3 to 4 pieces calamansi
 1/2 tsp ground black pepper
 1 tsp salt
 4 cloves garlic crushed
 1/4 cup banana catsup
 1 tbsp cooking oil

Instructions
1. Combine pork belly with the soy sauce, lemon, salt, ground black pepper, garlic
and mix well. Marinade the pork belly for at least 3 hours.
2. In a bowl, pour the pork belly marinade. Add banana catsup and cooking oil. Stir
well. (This will be the basting sauce)
3. Grill the pork belly while basting the top part of the pork after flipping it over.
4. Serve hot with spiced vinegar or toyomansi. Share and Enjoy!
 CRISPY CHICKEN IN PEKING SAUCE
Ingredients:

1 whole approx. 1 kilo chicken

2 tbsp Dark mushroom soy sauce
3 tbsp Oyster sauce
½ cup Kikkoman
2 tbsp Sesame oil
10 pcs Star Anise
50 grms Mirepoix
2 cup White sugar
50 grms Cornstarch
2 liter Water
1 tbsp Salt
1 tbsp Black pepper (whole)
3 pc Bay leaf
1 pc Magic Sarap

Procedure:
1. Have ready deep stock pot. Pour water, Kikkoman, dark mushroom soy sauce, oyster sauce,
sesame oil, star anise, mirepoix, white sugar, salt, black pepper and bay leaf.
2. Add the chicken, simmer for 1 hour, remove from stock pot, then hang and drain until the water
completely drains out.
3. Have ready fat heated oil then deep fry the chicken until crispy.
4. Caramelize the sugar. The remaining peking stock may be added, then thicken with cornstarch.
 Crispy Spinach Recipe

Ingredients
 30 to 40 baby spinach or savoy leaves
 1 cup flour
 1 cup ice cold water
 1/2 teaspoon salt
 1 piece raw egg
 1 1/2 cups cooking oil

Instructions
1. Combine flour, egg, salt, and water and mix well. Set aside.
2. Heat a small cooking pot or frying pan then pour-in the cooking oil.
3. When the oil is hot enough, dip the spinach in the batter one after the other (the mixture
that you prepared in step #1 and fry each side until crispy. Repeat this step until all the
leaves are cooked.
4. Remove from the pot or pan and transfer to a plate lined with paper towel (this will
absorb the oil).
5. Transfer to a serving plate.
6. Serve with Asian Dipping Sauce.
7. Share and enjoy!
 Inihaw na Liempo Recipe
Ingredients
 2 lbs. pork belly
 1/2 cup soy sauce
 1 piece lemon or 3 to 4 pieces calamansi
 1/2 tsp ground black pepper
 1 tsp salt
 4 cloves garlic crushed
 1/4 cup banana catsup
 1 tbsp cooking oil

Instructions
1. Combine pork belly with the soy sauce, lemon, salt, ground black pepper, garlic and mix
well. Marinade the pork belly for at least 3 hours.
2. In a bowl, pour the pork belly marinade. Add banana catsup and cooking oil. Stir well.
(This will be the basting sauce)
3. Grill the pork belly while basting the top part of the pork after flipping it over.
4. Serve hot with spiced vinegar or toyomansi. Share and Enjoy!