Filipino Pork Barbeque

Ingredients:

1 kg of pork belly cut in small cubes
1 Whole garlic, diced

1 cup pineapple juice / 1 bottle of 7 up or sprite
2 Cups of soy sauce
1 Cup of dark brown sugar
1 tbsp Ground black pepper
2 Lemons or calamansi juice
Bamboo skewers

1/2 cup of banana or tomato catsup

In a mixing bowl, marinate all the ingredients & mix well. Keep in the refrigerator for at least 2-3 hours (turning occasionally).
Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during cooking.Use Charcoal or Grill the meat until well cooked.

Filipino Cassava Cake Recipe

Ingredients:

2lbs Grated Cassava

1 Big can coconut milk

1 Bottle Macapuno strips or 1 package of Grated young coconut

3 eggs

2 Big condensed milk (Reserved 1/2 in can for topping)

2 tsp. vanilla

Cooking Procedures:

Preheat Oven to 350 degrees.

Mix all ingredients in a mixing bowl. Pour in the baking pan

& Bake for 40 - 45 minutes.

Pour condensed milk & spread on top of cassave cake &

Bake an additional of 15-20 minutes.

Cool cake & ready to serve.

Dinuguan (Pork Blood Stew)

Ingredients:

1/2 kilo Pork, diced

1/2 kilo Pork liver, diced

2 tbsp Oil

1 big Onion, minced

1 head Garlic, minced

3 Big Green Chili peppers

1 tsp Salt

1/2 cup Vinegar

2 tbsp Patis (Fish sauce)

1 1/2 cup Broth

1 cup Frozen Pigs blood

2 tbsp sugar

3 pieces Laurel leaves

1/4 tsp Black peppers

Procedures:

In a pot simmer pork for 30 minutes then set aside & keep stock.

In a large saucepan heat oil, saute garlic & onion until brown. Then add pork, pork liver,patis, salt, pepper and saute for another 5 minutes. Add vinegar and bring up to boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated. Add broth & simmer for 10 minutes. Then add blood, sugar & stir. Cook until thick, stirring occasionally. Then add long green peppers & Laurel leaves & cook for another 5-8 minutes. Dinuguan is ready now. Serve with puto.