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LECHON DE LECHE
Clean well a small pig, drain and stuff with tamarind leaves. Truss it with skewers or with string. Put stuffed pig on rack in dripping pan, brush entire surface with melted lard and pour 2 cups of boiling water over the pig. Roast in a moderate oven hours, basting every 15minutes with liquor from the pan and roast turning slowly until the skin is crisp and ready. Serve with lechon sauce No.2*
LECHON KAWALI
Liempo (belly) is the perfect cut for this recipe. The cooking should start Saturday evening if the lechon is to be served at Sunday lunch or dinner.
For a family of six- 1½ kilos liempo will do.
Wipe the meat. Boil in a mild salt solution (2 tablespoons salt to 8 cups of water) in a deep carajay (skin side down) until the skin is soft but not mushy.
Cool on a rack. Wrap in foil and freeze in the interior of the freezing compartment of your refrigerator.
The liempo should be unwrapped early in the morning the day after for easy thawing.
Heat the oil (enough to deep fry meat) in a deep pan. Immerse (skin side down) in boiling oil. Cover and cook turning only when skin is crisp enough so the flesh will be evenly fried. Cook some more until the lechon is evenly browned. Serve with hot papaya sauce*.
PAKSIW LECHON
The head and feet of the lechon make good paksiw. The gelatin in these portion are of the best and most nutritious.
A good amount of lechon sauce is added last for special flavor.
Chop the meat to desired pieces. Cook in a deep caldron in a 50-50 solution of vinegar and water adding a few whole pepper corns, 1 bay leaf, 2 onions quartered, 1 head garlic crushed and a sprig of oregano. Remember to add ½ cup brown (or white) sugar and to simmer slowly until the brittle skin has turned soft. By such time, the sour sweet flavor and spices has seeped into the meat. For a special bouquet add a good amount of lechon sauce, as a special insurance on flavor and palatability plus the tempting aroma. Keep covered always.
KULAO
Clean the head of the pig of hair especially around the snout. Attend to the ears; scrub very well till clean.
Boil the head in a big caldero in enough water and some salt till tender.
Separate all meat from bones. Cut into squares of less than an inch. Marinade these in a dip sauce of vinegar, soy sauce and minced garlic. Add 1 or 2 finely sliced onions. Serve with pancit or lugaw along with fried, cubed tokwa.
PATA CON GARBANZOS
1 medium-sized pig's feet
1 large can tomato sauce
½ cup minced onions
½ cup catsup
2 cups cooked, skinned garbanzos
1 large green pimiento, sliced
1 tablespoon soy sauce
Salt to taste
Boil pig's feet in salt water till just cooked but not too soft. Cook the boiled pata with the garbanzos and all other ingredients and seasonings in a deep casserole pan. Cover and simmer gently until done. Serve with hot rice or brown toast and green crisp salad.
TINOLANG MANOK
1 medium chicken, cleaned and cut
into 6 pieces
2 tablespoons cooking fat
1 teaspoon garlic, crushed
2 tablespoons onions, sliced
1 tablespoon crushed ginger
2 tablespoons patis
1 teaspoon salt
5 cups rice washing
2 cups green papaya, cut into 1-inch cubes
2 cubes sili leaves, washed and sorted
Saute garlic, onion, ginger and chicken. Season with patis, salt and pepper. Simmer over moderate heat fro 5 minutes. Add rice washing and bring to a boil. Simmer for 15 minutes. Add green papaya and cook 20 minutes. Add sili leaves and cook 3 minutes. Serve hot.
PAKSIW NA PATA
1 large pig's feet, cut and cleaned
50 dried banana flowers
2 cups vinegar
½ cup sugar
10 whole peppercorns
4 tablespoons good soy sauce
Bouquet of oregano}
1 head garlic
1 tablespoon salt
Pickle the cut pieces of pig's feet in a solution of 2 cups vinegar,2 cups water, and 1 tablespoon salt. Allow to tenderize by cooking only at simmering point. When skin is tender enough, add sugar, soy sauce, banana flowers and peppercorns. Sink oregano and garlic head under the meat. Continue simmering. Test or tenderness and blending of sweet-sour flavor. Cook until a thick broth forms.
ESTOFADA DE PATA
1 large pig's feet
2 large onions quartered
2 cups vinegar
½ cup sugar
4 tablespoons soy sauce
1 laurel leaf
1 sugar cane stalk, cut in 4-inch pieces,
1 inch thick
1 teaspoon ground pepper
1 teaspoon salt
Fried camote slices, pan de sal $
saba bananas
Lay the sugar cane pieces at the bottom of the caldero. Mount all the ingredients on the cut sugar cane except the last three. Cook as you would the paksiw. When the meat is tender, add the fried pieces of pan de sal, camote and saba bananas. Cover the simmer till almost dry. Allow the fried pieces to absorb the aromatic liquid from the meat. Serve hot.
TRIPE MINUDO
½ kilo tripe (goto)
2 tablespoons cooking oil
2 cloves garlic, crushed
1 onion, chopped
1 chorizo de bilbao, sliced
1 cup tomato sauce
1 piece red or green pepper
1 cup cooked garbanzos
2 cups broth
2 potatoes, cubed and fried
Salt to taste
1 teaspoon vetsin
Clean and boil tripe in salt and water until tender. Cut into small pieces and set aside. Fry the garlic and onions in hot oil. Add the chorizo de bilbao and pour in tomato sauce. Drop in tripe, pepper, garbanzos and potatoes. Simmer until sauce is of desired consistency. Just before removing from the fire, season with salt and vetsin.
TRIPE WITH BEANS
½ kilo stripe
1 liter dried beans
3 onions, quartered
1 cup fresh tomatoes, skinned and seeded
1 cup tomato sauce
Salt, pepper, vetsin to taste
Remove every trace of sebo attached to the tripe. Wash well in running water. Cut to 2-inch square pieces and boil in salted water till very tender. Beans are sorted, washed and soaked overnight. When done, add fresh tomatoes, tomato sauce, salt, pepper and vetsin. Cook slowly until a sauce forms. Serve hot.
TRIPE AND RADISH KILAWIN
½ kilo librillo or tripe
½ kilo lapay or pancreas
2 cups vinegar
2 cups water
1 tablespoon salt
1 head garlic, crushed
1 onion, chopped
1 cup water
6 pieces white radish, sliced
1 teaspoon vetsin
Boil tripe in vinegar, water, salt and garlic until tender. Cut into narrow strips. Broil the pancreas. Cut in slices. Saute garlic and onion. Add tripe and water. Drop radish and simmer until tender. Season with salt and pepper.
TRIPE CARI-CARI
2 kilos tripe
6 cups water
½ cup achuete seeds for coloring
½ cup water
4 pieces eggplants
2 bundles sitao
1 "puso nang saging" (butuan variety)
1 head garlic, chopped
2 onions, sliced
¼ cup cooking oil
½ cu "bagoong alamang"
1 cup ground peanuts
1 cup toasted, ground peanuts
1 cup toasted, ground rice
Salt and vetsin
Boil the tripe in water until tender. (Use very low fire.) Cut into desired pieces and set aside. Soak achuete seeds in water. Rub to bring out color. Set aside. Cut vegetables into desired pieces.. Boil water, drop sitao and parboil. Remove, set aside. Do likewise with eggplants and puso ng saging. Saute garlic and onions in cooking oil. Add bagoong and achuete water. Let boil 5 minutes. Blend in ground peanuts and ground rice. Bring to a boil then put in the tripe. Just before removing from the fire, add the vegetables. Serve with bagoong guisado.
CALF'S BRAINS TORTILLA
1 whole calf brain
½ finely minced onion
Salt and pepper to taste
4 well-beaten eggs
oil for frying
Clean brains, removing membrane. Steam brains in very little water with salt until cooked. Season to taste. Cut into cubes and add onion. Beat eggs until frothy ( white first). Divide brains into add 4 portions. Heat enough oil in frying pan, about 1 tablespoon and pour about ½ of the beaten eggs. Place cooked brain on eggs when eggs begin to set. Turn eggs over to completely cover brains. Make 4 good-sized tortillas. Serve hot.
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