Quick, Easy and Healthy Recipes: Pork Recipes

VIGAN SIOMAI

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Servings: 10-12

Ingredients:

24 pieces Vigan longanisa, casing removed
½ cup chopped carrots
½ cup chopped singkamas
100g Shrimp, chopped
½ cup All Purpose Flour
1 piece egg
1 8g MSG/Seasoning
½ tsp salt
1/8 tsp pepper
2 tbsp cooking oil
50 pieces siomai wrapper
Savor/Liquid Seasoning, Calamansi

Procedure:

1. In a bowl combine longanisa filling, carrots, singkamas and shrimp.

2. Add flour then egg. Season with MSG/Seasoning, salt and pepper. Mix very well to fully combine.

3. Heat cooking oil in a small pan. Test fry a small portion of the siomai filling to know if taste is acceptable and if mixture binds well.

4. Adjust taste and add more flour if when fried mixture disintegrates.

5. Scoop 2-3 tsp of the mixture and wrap in a siomai wrapper. Seal wrapper with water and arrange siomai on a pre-heated steamer.

6. Cook siomai for 10 minutes on a steamer with boiling water.

7. Let siomai pieces rest and cool down before removing from the steamer pan.

8. Serve with Savor/Liquid Seasoning, Calamansi on the side.

Nutritional Content: Calories: 537 Carbohydrates (g): 5 Protein (g): 11 Fats (g): 53

Good to Know:
Proteins are made up of building blocks called amino acids. Pork is a complete protein containing all the needed amino acids.

Good to Remember:
Steaming is a very gentle cooking method that cooks food quickly while retaining its nutrients.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 6-8

Ingredients:

½ kg pork kasim, cut into cubes
2 tbsp oil
2 tbsp crushed garlic
2 tomatoes, sliced
5 tokwa, fried and cubed
1 green bell pepper, sliced
1 red bell pepper, sliced
¼ cup vinegar
½ cup kinchay, sliced
1 8g MSG/seasoning
½ cup black beans, soaked in water then drained

Procedure:

1. Put pork kasim in a kawali. Let fry on its own fat for 5 minutes or until slightly brown.

2. Pour in oil and set aside fried pork to give way to sauté the garlic and tomatoes.

3. When garlic and tomatoes are limp stir together pork and cook for 30 seconds.

4. Add fried tokwa and bell peppers. Pour in vinegar and bring to a boil without stirring.
Add kinchay, then season with MSG/seasoning.

5. Stir in black beans and remove from heat. Serve immediately with rice.

Nutritional Content: Calories: 335 Carbohydrates (g): 4 Protein (g): 13 Fats (g): 30

Good to Know:
Microwave cooking can better preserve the nutrient content of food because of the shorter time.

Good to Remember:
Tokwa is made from salted soy beans. It is good source of calcium and protein.

*Excellent source of Vitamin C- helps fight common infections
*Makes 8 servings

Ingredients:

600 g pork tongue, washed and cleaned
1 1/2 tbsp (37.5 g) Red Cane Vinegar
3 tbsp (51 g) soy sauce
1 tbsp (16.2 g) calamansi juice
1 pc (50 g) medium onion, sliced
11 pc (77 g) canned button mushrooms, sliced
200 g potatoes, cut into strips
1 pc (.02 g) laurel leaf, crushed
1 pouch (200 g) Original Style Tomato Sauce
1 tbsp (22 g) Original Blend Ketchup
2 tbsp (26.4 g) brown sugar
3 pc (375 g) ripe saba banana, sliced and fried
1 pc (50 g) medium red bell pepper, cut into strips

Procedures:

1. BOIL pork tongue in 4-1/2 cups water and Vinegar for 1 hour, or until tender. Reserve stock. Scrape skin of tongue with knife, then wash. Chill or freeze until firm for ease of cutting. Slice diagonally into 1/2" thick. Marinate in soy sauce, 1/4 tsp pepper and 1 tbsp calamansi juice for 30 minutes. Drain and reserve marinade.

2. SAUTé onion, mushrooms and tongue in oil. Add 1 cup stock, potatoes, laurel leaf, DTomato Sauce, Original Blend Ketchup, marinade, salt, sugar, and pepper to taste. Simmer for 10 minutes. Add saba bnanas and bell pepper. Simmer for 3 minutes.

*Rich in Niacin- promotes normal digestion and healthy skin.
*Makes 6 servings

Ingredients:

1 kg pork kasim or pigue, sliced into thin flat strips
500 ml clear soft drink
4 cloves garlic, minced
1 pc medium onion, chopped
1 pouch (250 g) Original Style Tomato Sauce
150 g green bell peppers, cut into strips
2 tbsp chopped celery

Procedures:

1. MARINATE pork in soft drink for 30 minutes then boil for about 20 minutes or until tender. Drain and set aside. Discard any stock left.

2. USING the same pan, sauté garlic and onion. Add Tomato Sauce, salt and pepper to taste. Put meat and simmer for 10 minutes.

3. ADD bell peppers and celery. Simmer once.

*Rich in Vitamin B1 - prevents beri-beri
*Makes 10 serving

Ingredients:

350 g (350 g) ground pork
18 g (18 g) All-in-One Seasoning
50 g (50 g) singkamas, chopped
3 stalks (45 g) green onions, chopped
1 pc (100 g) small carrot, chopped
1 pc (50 g) egg
2 stalks (4 g) kinchay, chopped
20 pc (100 g) small lumpia wrapper
57 g (57 g) Sweet & Sour Mix
3/4 cup water

Procedure:

1. COMBINE first 7 ingredients. Mix well. Wrap every 1 1/2 tbsp of mixtre in lumpia wrapper. Fry until golden brown. Serve with Sweet & Sour Sauce.

2. SAUCE: Dissolve Sweet & Sour Sauce Mix in 3/4 cup water. Simmer until thick.

*High in Vitamin B3 - Promotes normal digestion and healthy skin
*Makes 5 serving

Ingredients:

350 g (350 g) pork
1 pc (50 g) egg
1/4 cup (32.5 g) all purpose flour
1 pc (30 g) small red bell pepper, cut into strips
1 pc (30 g) small green bell pepper, cut into strips
2 pouches (230 g) Pineapple Tidbits, drained (reserve syrup)
57 g (57 g) Sweet & Sour Mix, dissolve in 3/4 cups water
1 cup water
1/2 tsp (2 g) iodized rock salt

Procedures:

1. BOIL pork in 1 cup water until just tender. Cut into cubes ( 1 1/2" x 1 1/2"). Set aside.

2. BEAT egg. Add flour and 1/2 tsp iodized rock salt. Mix until smooth. Dip pork in batter mixture. Deep fry each piece until golden brown. Set aside.

3. SIMMER Sweet & Sour Mix until thick. Add bell peppers and Pineapple Tidbits with syrup. Pour over fried pork.

*Prepare a nice American surprise for your family's meal without breaking a sweat!
*Excellent source of Lysine – promotes growth in the young.
*Makes 6 servings

Ingredients:

600 g pork chops (about 6 slices)
1 tbsp margarine
1 pc medium onion, sliced
1 pouch (250 g) Italian Style Spaghetti Sauce
1/3 cup canned cream style corn
3/4 cup chicharo (snow peas)

Marinade:
3 cloves garlic, chopped
1/3 tsp pepper
1/3 tsp cayenne powder (optional)
2 tsp soy sauce

Procedures:

1. COMBINE ingredients for marinade and rub onto both sides of pork chops. Marinate for 30 minutes. Melt margarine and fry pork chops until nearly done. Set aside.

2. IN another pan, sauté onions in 1 tbsp oil. Add Spaghetti Sauce, corn and 1/4 cup water. Add pork chops. Cover and simmer for 10 minutes. Add chicharo. Simmer once.

*Excellent source of Vitamin B2 (Riboflavin) - essential for growth & production of red blood cells
*Makes 6 servings

Ingredients:

2 tbsp (28 g) minced garlic
1/2 cup (85 g) chopped onions
1 pc (0.2 g) laurel leaf
1/4 tsp (2 g) whole peppercorns
1 pc (2.10 g) star anise
1/8 tsp (.2375 g) 5-spice powder/ngohiyong
1 kg (1000 g) pork pata (front), cut into serving portions
3 tbsp (60 g) oyster sauce
1/4 cup (65.5 g) soy sauce
1/4 cup (58.4 g) rice wine or gin, (optional)
1/3 cup (60.06 g) brown sugar
2 pouches (115 g each) Pineapple Tidbits

Procedures:

1. SAUTè the first ingredients in 2 tbsp oil. Add pata and sautè until lightly browned.

2. ADD oyster sauce, soy sauce, rice wine, sugar and 3 cups water. Cover and simmer for 30 minutes or until pata is pork tender.

3. ADD Pineapple Tidbits with syrup. Simmer for 8 more minutes.