Pork Humba

This hearty casserole gets a surprising sweet note with the added pineapple tidbits

3 tbsp Cooking Oil
2 tbsp Brown Sugar
1 kg Pork Kasim (cut into chunks)
2 tbsp Tausi (drained)
4 cloves Garlic (crushed)
2 1/2 tbsp Soy Sauce
1 pc Laurel
1/2 tsp Peppercorn
3 cloves Star Anise
1/2 cup Water
1/4 tsp Salt
1/4 cup Del Monte
Red Cane Vinegar
1 pouch (115 grams) Del Monte
Original Style Tomato Sauce
2 pouches (200g) Del Monte
Pineapple Tidbits

In a casserole, cook sugar and pork in oil until sugar has caramelized. Add tausi and garlic and cook for few more minutes or until meat is slightly brown.

Add DEL MONTE Red Cane Vinegar, soy sauce, laurel, peppercorn, star anise, and DEL MONTE Original Style Tomato Sauce. Do not stir until it simmers.

Add water, pineapple syrup and salt. Cover and simmer for 1 hour or until meat is tender. Add DEL MONTE Pineapple Tidbits. Simmer for 2 minutes.

Makes 8 servings.

Chef's Tip: Simmer the dish over low heat until it is tender. Slowly cooking meat makes sure that the meat is not only tender but also flavorful.

Pork Katsudon

In Japan, it’s tradition for students to eat Katsu before an exam, because “katsu” is a homonym to their word for “victory?”

Ingredients:
300g (4 pcs) pork chops, skin removed
3 Tbsp all-purpose flour
1 pc egg, beaten
1/2 cup Japanese breadcrumbs
1 stalk parsley, snipped
4 cups hot rice
1 pc small white onion, sliced and sautéed (optional)

Sauce :
3-1/2 Tbsp sugar
1 pc large white onion, sliced
1/4 cup soy sauce
1/2 cup meat broth
2 Tbsp Sprite
3 pcs eggs, lightly beaten

PROCEDURE:

1. Make slits around edges of pork chops. Pound to slightly flatten. Season with ¼ tsp fine salt and ¼ tsp pepper.
2. Pat each slice of pork in flour then dip in egg. Coat with breadcrumbs.
3. Fry until just brown on both sides. Set aside.
4. Combine sauce ingredients. Cover and simmer for 2 minutes. Add fried pork, then spread eggs on top of pork (do not stir). Cover and simmer for 3 minutes.
5. Pour over hot rice on a bowl. Top with parsley. If desired, top with sautéed onions.

Makes 4 servings

Pork Bulgogi

If you want your Pork Bulgogi oozing with authentically Oriental flavors, marinate the pork overnight. This will not just help the authentically Oriental taste of Kikkoman penetrate the meat better, but the glutamates in the soy sauce will also help seal in the juiciness!

Pork Bulgogi
1/2kg Pork Tenderloin (Cut into Wide Strips)
50g Carrots - Cut into strips
100g White Onion (Sliced Thinly)
150g Baguio Beans (Sliced)
1/2 Tbsp Toasted Sesame Seeds

Marinade:
1/4 Cup Soy Sauce
3 Tbsps Sugar
1 Tbsp Vinegar
1/4 Tsp Pepper

1. Marinate pork for 30 minutes. Drain but reserve marinade. Stir-fry pork in 3 tbsp oil until cooked. Set aside.
2. In the same pan, simmer marinade, and 2 Tbsp water for 3 minutes. Add pork, carrots, onion, baguio beans and sesame seeds. Cook over high heat for 1 minute.

Makes 6 servings

Burger Ala Teriyaki

Ingredients:

1 stalk green onion, cut into ½” strips, optional
500 grams ground pork, for the burger
150 g onion, chopped, for the burger
3 tbsp all-purpose flour, for the burger
¾ tsp ginger, grated, for the sauce
6 cloves garlic, minced, for the sauce
⅛ tsp black pepper, for the sauce
2 ½ tbsp soy sauce, for the sauce
¾ tsp calamansi juice, for the sauce
2 tbsp brown sugar, for the sauce
200 g Tomato Sauce, for the sauce

Procedure:

1. Combine ingredients for the sauce. Set aside.

2. Combine ingredients for burger with 1 teaspoon iodized fine salt (or 1 tablespoon iodized rock salt) and 1/3 teaspoon pepper. Mix well.

3. Divide into 11 portions, then shape into patties. Brush with sauce. Pan-grill with little oil or charcoal grill while basting with sauce until just cooked. Cover and Simmer the remaining sauce for 2 minutes. Pour over burgers. Top with green onions.

Makes 10 servings. :)

Braised Spareribs with Pineapple (Kalbi Jim)

A classic Korean dish gets an upgrade with sweet pineapple chunks that make the meat extra tender and extra delicious.

Hotdog Menudo

Here’s a kid-friendly spin on a Filipino dish. Serve on top of rice or pan de sal halvesINGREDIENTS:

3 cloves garlic, crushed
1 pc small onion, sliced
250 g pork pigue, cut into cubes
150 g hotdog, cut into cubes
100 g carrot, cut into cubes
100 g potato, cut into cubes
1 pouch (200 g) Tomato Sauce
1 pc small red bell pepper, cut into cubes
¼ cup cooked/frozen green peas
¼ cup raisins

PROCEDURE:

1. Sauté garlic, onion and pork. Cook for 3 minutes. Add hotdog, 1/3 cup water, carrot, potato and ¼ tsp iodized fine salt (or ¼ tbsp iodized rock salt). Simmer for 5 minutes.

2. Add Tomato Sauce, bell pepper, peas and raisins. Simmer for 8 minutes.

Makes 6 servings. :)

Pork Tomato Sinigang

Classic Pork Sinigang made more tastier, thicker and richer by adding tomato sauce. Try this new and exciting dish on your family date nights

INGREDIENTS

1/2 kg pork liempo, cut into chunks
1 pc (30 g ) small onion, sliced
1/2 tbsp patis
200 g tomato sauce
2-1/4 cups water
3 pc okra, each piece cut into two
1-2 pc siling haba
100 g radish, sliced
1 bunch kangkong, leaves and tender stalks only
1 tbsp sinigang mix powder


PROCEDURES

Combine water, onion, pork, patis and DEL MONTE Original Style Tomato Sauce. Allow to boil, cover and simmer for 30 minutes or until pork is tender.

Add radish and sili. Simmer until radish is almost cooked. Add okra and allow to simmer until okra is almost tender.

Add kangkong and sinigang mix powder. Bring to a boil and allow to simmer for 5 minutes or until kangkong is wilted.

Makes 5 servings.