Herbed Pork Tenderloin with Apples and Onion

INGREDIENTS
1 pork tenderloin, rinsed, patted dry, silver skin removed
2 tablespoons olive oil
For the marinade:
1 large apple, peeled, diced
1/2 cup dry white wine
1/2 cup apple cider
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 tablespoon balsamic vinegar
1/4 teaspoon each salt and pepper
For the sauce:
1/2 cup dry white wine
1 medium onion, sliced thin
1/4 cup maple syrup
1 large apple, peeled, diced

DIRECTIONS
1. In a food processor, combine all marinade ingredients. Process until
smooth. Place tenderloin in a glass dish and pour marinade over.
Cover with plastic wrap and refrigerate 8-10 hours.
2. Remove pork from refrigerator and let stand 30 minutes. Preheat oven
to 375 F. In an ovenproof skillet, heat olive oil over medium high heat
until smoking. Remove the tenderloin from the marinade, shaking off
excess. Add the tenderloin to the skillet and brown well, 3-5 minutes
per side. When all sides are browned, place skillet in the oven and
roast 20-25 minutes, until a meat thermometer reaches approximately
150 F. Remove from skillet and cover with aluminum foil.
3. Place the skillet with the pork drippings over medium high heat, add
the wine and cook and scrape up the browned bits from the bottom of
the pan. Add the onions, cook for 3-4 minutes until browned. Add the
apples and maple syrup and cook until apples are tender and sauce is
slightly reduced, another 4-5 minutes.
4. Slice and plate the pork, spoon sauce over top.

Slow Baked Juiciest Liempo

INGREDIENTS:

1 kilo boneless, skin-on pork belly-fully cleaned, trimmed

10 grams salt (sea or table)

8 grams sugar (white or brown)

6 grams cracked black pepper

5 grams garlic powder

optional 2 grams MSG

200 ml. pineapple juice

60 ml. EVOO (Extra Virgin Olive Oil)

INSTRUCTIONS:
1. Blend well salt, sugar, optional MSG, pepper and garlic powder. Set
aside.
2. Slit belly 0.75 to 1 inch deep on flesh side and 1.5 to 2 inches apart.
(These slits will let flavors in).
3. Pour in pineapple juice. Massage meat to break its protein for easier
flavor absorption.
4. Summon blended powder ingredients and pour unto all parts: skin,
inside slits, sides etc. Scatter thoroughly. Refrigerate (NOT FREEZE) for
30 minutes. While waiting pre-heat oven to 375deg.F (190deg.C).
5. Line rectangular oven pan with foil. Without draining too much, lay
marinated belly skin up and pop into oven. Sear for 25 minutes.
6. After 25 minutes retrieve belly. Turn. Now its flesh side up. Cover with
foil.
7. Step down temp to 275deg.F (135deg.C). Wedge belly unto oven
again.
8. Slow cook for 1 hour 15 minutes or until internal temp registers
155deg.F (68deg.C). Done.

Grilled Pork Chops with Honey Mustard Glaze

INGREDIENTS:

2 pounds (4 portions) boneless pork loin chops

olive oil, as needed for grilling

Honey Mustard Glaze:

2 tablespoons spicy brown mustard

4 teaspoons honey

Pork Seasonings:

salt, as needed

freshly ground pepper, as needed

teaspoon garlic powder

teaspoon onion powder

teaspoon ground cinnamon

teaspoon cayenne powder

teaspoon paprika

INSTRUCTIONS:
Honey Mustard Glaze:
1. Combine mustard and honey in a small bowl, set aside.
Pork Seasonings:
1. Combine all pork seasonings in a small bowl, set aside.
Grilled Pork Chops:
1. Generously season each side of the pork loin chops with salt and
pepper. Evenly sprinkle teaspoon of pork seasoning on each side of
the pork chops. Lightly drizzle olive oil on both sides of the pork chops.
Set aside at room temperature while you heat the grill.

2. Heat grill to medium heat. Add a small amount of vegetable oil on a

folded piece of paper towel, and then carefully grease the grill with the
oil. Once the grill is nice and hot, add the seasoned pork chops. Cook
pork on each side until an internal temperature of 135-140F is
reached, about 7-8 minutes on each side, depending on the thickness
of the pork.
3. When the pork is just done cooking, use a pastry brush to generously
glaze each pork chop with the honey mustard mixture. Save the extra
glaze for serving on the side of the pork loin.
4. Remove the pork from the grill and transfer to a clean plate. Serve
warm with honey mustard glaze.

Crispy Pata Recipe

Preparation & drying: 4 hours to 1 day

Estimated cooking time: 20 minutes

Crispy Pata Ingredients:

1 Pata (front or hind leg of a pig including the knuckles)

1 bottle of soda (7Up or sprite)

 1 tablespoon of salt
2 tablespoons patis (fish sauce)
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate (MSG)
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling

Crispy Pata Cooking Instructions:

Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
Make four to five inch cuts on the sides of the pata.
On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes.
Then add the baking soda and continue to simmer for another 10 minutes.
Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to
thoroughly drain the pork pata and refrigerate for a few hours.
After the above process, rub patis on the pata and sprinkle flour liberally.
In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Liemp-Chon

INGREDIENTS:

2 kilos of fully cleaned skin-on, rectangular pork belly (liempo)

1 piece large garlic bulb, de-skinned, pounded

1 large white or red onion, quartered

3 pieces cut into 2 inches tanglad (Filipino lemon grass)

25 grams fine salt

5 grams ground black pepper

10 ml. soy sauce

15 ml. EVOO (extra virgin olive oil)

thick thread for tying

meat thermometer

INSTRUCTIONS:
1. Score and slit lean, skin & fat parts of the belly.
2. Pour in all ingredients unto blender and blend/mix until paste.
3. Rub inside slits and all parts of meat plus the inside to effect full flavor
absorption.
4. With left over marinade, lay flat belly (lean part side down) and
marinate for 2 hours inside ref. (DO NOT FREEZE)
5. Tumble and turn every 30 minutes.
6. Pouring all marinade left over inside the meat, roll and tie as in
picture.
7. Pour tap water 1/2 of pan. This will serve as moisturizer to heated
meat and as dripping medium.
8. Pre-heat oven to 350 deg.F then, on top of pan (in a wire rack) sear
belly for 30 minutes.
9. Lower temp to 250 deg.F and cook further for 1 more hour & 30
minutes (or longer as you wish-adding water to pan as need be) until
internal temp reaches 140 deg. F for medium rare, 150 deg. F for
medium, 155 deg. F for medium well & 160-165 deg. F for well done.
10. Serve. Best with sukat bawang (garlic-vinegar dip)

Ingredients
1 pork pata (pork leg), wash well
1 cup soda pop (Sprite or 7-up)
water, for boiling
coarse sea salt
1 tsp. peppercorns
5 cloves garlic, crushed
2 bay leaves
1 tbsp. soy sauce
2 tsp. baking soda
oil, for frying
COOKING INSTRUCTIONS
1. Clean pork pata. Cut skin about 3-5 slits on each side, without cutting the bone.

2. Place pork pata in a big pot. Add soda pop and water enough to cover the pork.
3. Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.
4. Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat
and simmer
for about an hour or until pork pata meat is tender (make sure that meat is not too tender).
5. About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.
6. Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.
7. Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.
8. Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.
9. You can also make sauce by mixing soy sauce and white vinegar. You may add garlic, onion and chili pepper.

Orange Thyme Pork Kebobs

INGREDIENTS:

1 lbs / 453 gr boneless pork loin, cut into 1-inch cubes

juice and zest of one orange

4 garlic cloves, minced

2 tablespoons thyme

1 tablespoon mustard

1 teaspoon fine grain sea salt

teaspoon ground black pepper

4 tablespoons olive oil

DIRECTIONS:
1. In a bowl combine orange juice, orange zest, garlic, thyme, mustard,
salt and pepper.
2. Whisking constantly, pour oil in a slow, steady stream until emulsified.
3. In a Ziploc bag (or a shallow dish) combine pork chunks and orange
marinade and let marinate for at least 20 minutes at room
temperature.
4. Thread pork chunk onto skewers (if using wooden skewers, soak them
in water for 30 minutes beforehand), and discard marinade.
5. Heat a grill pan (or a grill) over medium-high heat and grill pork,
turning every now and then, until cooked through and slightly charred,
about 12 to 15 minutes.
6. Serve with orange wedges and thyme sprigs.

Honey Mustard Chicken Wings

Ingredients:
2 pounds whole chicken wings, cut into wings and drums, wing tips cut off
Salt and pepper to taste
Sauce:
2 tablespoons sweet hot mustard (I like Ingelhoffers Sweet Hot Mustard)
2 tablespoons dijon mustard
2 tablespoons honey

1 tablespoon butter
1/4 teaspoon cider vinegar
dash cayenne pepper
salt and black pepper to taste
Directions:
Rinse wings and pat dry. Season with salt and pepper.
In a large bowl, mix all sauce ingredients together, cover and refrigerate.
Light your charcoal and adjust vents to obtain a temperature of 500 F, or
Preheat gas grill to high. Clean and oil grill grate.
Grill wings 2-3 minutes to sear, flip over and sear the other side for 2-3
minutes more. Adjust vents to lower the temperature to 325 F, or reduce gas
grill to low, grill for another 50-60 minutes (depending on the size of the
wings), turning every 10 minutes.
Remove wings from grill, add to the bowl with the sauce. Toss to coat and let
rest 5 minutes.

Honey Mustard Bacon Chicken Thighs

INGREDIENTS:

4 bone in chicken thighs

1 tablespoon of olive oil

salt and pepper

6 tablespoons of mustard

6 tablespoons of honey

3 strips of bacon, cut into small pieces

cilantro or parsley for garnish

INSTRUCTIONS:
1. Preheat oven to 400 degrees.
2. Season chicken with salt and pepper to taste.
3. In a skillet heat some olive oil in a pan. Place the chicken in the pan
and cook on both sides until golden brown. About 2 or 3 minutes.
4. Mix the honey and mustard in a bowl. Pour the honey and mustard
over the chicken. Cook the chicken for 25-30 minutes in the oven.
5. While the chicken is cooking, pan fry the bacon until crispy. garnish the
chicken with the bacon and chopped cilantro leaves.

Honey Mustard Chicken

INGREDIENTS:

4 boneless chicken breast halves

1/4 cup mustard (any kind will do, you may use grainy mustard to give
it a little extra texture)

1/4 cup honey

1 tablespoon soy sauce

1 tablespoon fresh chopped ginger or one teaspoon dried ginger

INSTRUCTIONS:
1. Preheat oven to 375.
2. Mix all ingredients except chicken together in a large mixing bowl. Add
in chicken and stir around until it is well coated on all sides.
3. Pour everything into a baking dish or casserole. Bake until the chicken
is done, about 40 minutes.
4. Serve at once, spooning some of the sauce from the pan on top. You
can slice the chicken cross-wise because it looks pretty that way.