Litson babi

A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole hog(the castrated male pig or boar, bred for consumption at about 12 months old). Pig roasts in the mainland American Deep South are often referred to as a Pig pickin', although roasts are also a common occurrence in Cuba^[1][2] as well as the non-mainland US state of Hawaii,^[3] with roasts being done in the mainland states by descendants of other areas.

Ingredients :

· 2 lbs fresh pork ham roast (or boneless shoulder picnic roast, a hog's head, or any parts of pork of your choice) - Mary used pork belly w/ skin (hmmm our fave part aside from the meat)
· salt
. sliced onion leaves(shallots)
.lemon grass


Cooking Procedures :

1. Preheat oven to 350°F. Prepare a roasting pan.

2. Clean pork ham (or any pork parts of your choice) thoroughly. Dry with paper towels. Rub generously with salt all over.Insert onions inbetween. Transfer to a roasting pan and bake for about 1hr & 20mins (40 minutes per pound). Cover ears of hog's head (if using) to protect from burning.

3. Brush skins with fat drippings from the pan every 10 minutes during the last hour, making the skin crisp.

4. Increase oven heat to 450°F. Roast pork for about 15 minutes more or until golden brown. The skin should be crispy. Internal temperature reading is 170°F.

5. Remove from the oven. Cover with foil and let stand for 5 minutes.

6. Cut into serving pieces and place into a serving platter. Serve with sauce of your choice.

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Pritong hito

Ingredients: 65 pcs. Baby hito (catfish)  2 tbsps. Salt  20 pcs. Calamansi, halved  1 cup cornstarch  2 gallons oil for frying  Mama Sita's Sinamak Vinegar

Directions: Clean, gut and rinse the baby hito. Rub the hito with salt to remove its slimy characteristic. Drizzle with calamansi. Dredge in cornstarch. Heat the oil in deep pan and fry the hito until crisp. Serve with sinamak vinegar.

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Pindang damulag

Pindang Damulag (beef tocino type)

Pindang Damulag is cured carabao meat in thick sugar syrup fermented until it becomes lightly sour. 

Ingredients: 1 k. carabeef, thinly sliced 1 tbsp. rock salt 1/4 cup brown sugar

Directions:

Mix together all ingredients. Let stand for one hour. Wash carabeef and bring to boil until tender. 

Sprinkle with salt and allow to cool. Deep fry and serve.

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Adobong kamaru

Kamaru ( mole cricket ), this is a very popular cuisine here in Pampanga.

Ingredients:

¼ kilo of kamaru (crickets)

3 pcs tomatoes

1 medium size onion sliced

¼ cup minced garlic

¼ cup vinegar

2-5 pcs chili ( labuyo )

1 tsp salt and pepper

How to cook:

1. Wash the kamaru very well.

2. Sauté garlic and onion.

3. Add the sliced tomatoes, siling labuyo and the kamaru.

4. Mixed it well and simmer for 5 minutes.

5. Add the ¼ cup of vinegar and wait for 2 minutes. Don’t mixed it just let it boil.

6. Add salt and pepper to taste and serve.

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Letsong paksiw

We had Pampanga’s lechon 2-ways.  First one was paksiw style.  It’s basically lechon cooked in lechon sauce.  The items that are included in the lechon sauce usually are liver paste, bread crumbs, garlic, onions, brown sugar and vinegar.  

Ingredients

1 kilo of leftover lechon meat (with skin)

1/4 cup vinegar

1/2 cup water

1/2 cup lechon sauce (Use Mang Tomas Lechon Sauce or the sauce provided by the Lechon supplier)

1/2 head garlic, crushed

1/2 cup brown sugar

1 teaspoon pepper corn

1 laurel or bay leaf

Ingridients

1. Mix together the above ingredients except the bay leaf.

2. Boil.

3. Lower heat, simmer until the meat is tender.

4. Add more water as needed.

5. Add the bay leaf.

6. Serve Hot.

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Bringhe

Bringhe

Bringhe is a flavored rice dish much like paella. It is made of malagkit (glutinous) rice cooked in gata(coconut milk), colored and flavored with turmeric, and topped with chicken, pork, and vegetables. It is traditionally cooked in banana leaves to prevent it from sticking to the pan and to make it aromatic. It originated in Pampanga and is served at country weddings and town fiestas in the Northern Luzon.

Ingredients

§  1 Kilo of dressed chicken

§  5 cups of coconut milk

§  4 cups of malagkit rice

§  3 cloves of garlic, crushed

§  1/4 cup of cooking oil

§  1 medium-size onion, sliced

§  5 tablespoons yellow ginger root juice

§  1/4 cup of patis

§  1 medium-size green pepper. roasted and peeled and cut into cubes

§  2 hard boiled egg, sliced

§  salt and pepper

§  Banana leaves wilted over fire

Procedure

Split the chicken and the joints into desired size then clean and wash thorougly, drain and set aside.

Add 3-4 cups of water to the grated coconut, squeeze the coconut until the milk is extracted little by little. strain and set aside.

Wash the malagkit rice three times, drain and set aside.

saute the garlic in a sauce pan over high heat, add the onion and the chicken, cook until the chicken is slightly brown. Add the patis and ginger root juice. Then, add the malagkit rice and cook for about 10 minutes.

Prepare the green pepper and set aside. Peel the yellow ginger, crush with mortar and pestle, squeeze and extrect the yellow juice.

To the chicken mixture, add the coconut milk, gradually strir, then cover. Cook until the rice is done, adjust the flame so as not to scorch the pan.

Prepare another heavy-duty cointainer. Line the bottom with wilted banana leaves. Transfer the chicken and rice to the layer of banana leaves. Cover with another layer of banana leaves. Put lid over cooking utensil and steam over a low flame until rice done.

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