Sweet and Sour Pork

Estimated cooking time: 45 minutes

Sweet & Sour Pork Ingredients:

• 1/2 kilo pork loin, sliced into pieces

• 1 small can pineapple chunks

• 1 large onion, quartered

1 red & 1 green bell peppers, sliced into strips

• 2 tablespoons of soy sauce

3 tablespoons of peanut oil

• 4 tablespoons of cornstarch

3 tablespoons of ketchup

• 1 tablespoon of sugar

• 1 teaspoon of salt

• 3 cloves of minced garlic

Sweet and Sour Pork Cooking Instructions:

In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later). Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture. Fry the pork in a skillet until golden brown, set aside. Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside. Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens. Pour over fried pork then serve with rice.

Crispy Pata

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

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• Enough water for boiling

Crispy Pata Cooking Instructions:

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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.

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• 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.

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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.

Crispy Pata Dip Sauce:

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.