Egg Whitney

Ingredients:
8 strips bacon
2 English muffins, split
6 teaspoons butter, divided
6 large eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated cheddar cheese

Pork Barbecue

Ingredients:
1 (5-pound) bone-in pork loin roast
1 medium onion, sliced, separated into rings
1 or 2 garlic cloves, sliced
3 or 4 whole garlic cloves
2 cups Barbecue Sauce
1 teaspoon lemon juice
2 Tablespoons red wine vinegar
Tabasco sauce to taste

Procedure:
1. Place the pork in a slow cooker.
2. Top with the onion, sliced garlic and whole garlic cloves.
3. Do not add any liquid.
4. Cook on High for 5 hours or until the pork pulls apart easily.
5. Remove to a platter to cool.
6. Pull the pork apart and place in a large skillet or Dutch oven.
7. Add the Barbecue Sauce, lemon juice, red wine vinegar and Tabasco sauce.
8. Cook over medium heat until bubbles.

Serves two people and a great compliment while you watch UFC 113 live stream.

Classic Pork Chops

Ingredients:
6 pork chops
3/4 teaspoon sage
1/2 teaspoon seasoned salt
2 Tablespoons shortening
1 beef bouillon cube
1/4 cup water
2 medium onions, sliced
1/2 cup sour cream
1 Tablespoon flour
2 Tablespoons parsley flakes

Procedure:
1. Rub chops with sage and salt.
2. Brown in hot shortening. Drain.
3. Dissolve bouillon cube in water.
4. Add bouillon and onions to pork chops.
5. Cover and simmer 30 minutes.
6. Place pork chops on serving platter.
7. Combine sour cream, flour, and parsley flakes in separate bowl.
8. Slowly add meat drippings.
9. Return this mixture to skillet.
10. Cook and stir until desired consistency.
11. Serve over chops.

Serves six people.

Pork Chops with Apple Sauce

Ingredients:
6 pork chops
1 large can or jar apple sauce
1/2 cup sherry wine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper to taste

Procedure:
1. Brown chops in skillet.
2. Remove to baking dish.
3. Mix applesauce, spices and sherry.
4. Spoon 1/2 of this mixture on chops.
5. Bake 20 minutes in a 350 degree oven, turn chops and spoon on remainder of sauce.
6. Return to oven for another 20 minutes.

Serves six people.

Skinless Longganisa | Longanisa

Ingredients:
2 lbs ground pork
2 cloves garlic, crushed until pasty
1/2 cup bread crumbs
1/2 cup pineapple juice
1 teaspoon salt
Ground black pepper
8 tbsp sugar

Procedure:
1. Mix all the ingredients in a large bowl.
2. After thorough mixing, divide into four portions.
3. Place each portion in a sandwich bag.
4. Close the sandwich bag flap and using fingers and palm, press the meat to flatten it to 1/4 inch, making all areas even in thickness.
5. While in the plastic sandwich bag, create grooves using the back of a knife to make Longganisa shapes.
6. Put the bag in the freezer to harden a little, about 10-20 minutes.
7. Slice the meat following the groove marks.
8. Remove plastic skin.
9. Grill Longganisa or fry in a skillet

Serves six people.

Siopao Adobo

Ingredients:
Filling:
leftover adobo, potatoes and bones removed
3 tablespoons cider vinegar
1 tablespoons sugar

Dough:
1 package active dry yeast
1 cup warm water
1/3 cup sugar
2 Tablespoons salad oil
1 teaspoon salt
3 1/4 cups all-purpose flour

Procedure:
Filling:
1. In a saucepan, heat the cider vinegar.
2. Add the sugar, stir until sugar is dissolved.
3. Add the leftover adobo.
4. Mix well and let cook for a few minutes until liquid is reduced and thickened.
5. Set aside to cool while you make the dough.

Dough:
1. In a large bowl, dissolve yeast in water.
2. Blend in sugar, oil, and salt.
3. Let stand in a warm place for 15 minutes.
4. Add 3 1/4 cups of flour and mix until dough holds together.
5. Place dough on a lightly floured board and knead for 10 minutes.
6. Place in a greased bowl, cover, and let rise in a warm place for 1.5 hours.
7. Turn dough out onto a lightly floured board and knead for 1 minute.
8. Shape into a rectangle.
9. Cut rectangle in half lengthwise.
10. Cut crosswise 6 times to make 12 equal pieces.
11. Roll each piece into a round about 4 inches in diameter.
12. Place about 1 tablespoons of filling in the center of each round and pull edges of dough up around the filling and twist to seal.
13. Place each bun, sealed side down on a 3-inch square of wax paper.
14. Let buns rise for another 30 minutes.
15. Place in a steamer and let it steam for 12 to 15 minutes.

Yields 12 siopao buns.

Pinoy Goto

Ingredients:
2 cups glutinous rice (malagkit)
1/2 kg pork tripe, boiled (tuwalya)
1 liter rice washing
1 medium sized onion
1 clove garlic crushed
1 tbsp ginger
cooking oil
1 tbsp saffron food color (optional)

Procedure:
1. Heat enough cooking oil in the cauldron.
2. Once the oil is hot enough, add crushed garlic, sliced onions and ginger. Stir slightly until the sauted ingredients turn golden brown.
3. Add pork tripe and stir ingredients thoroughly.
4. Add glutinous rice. Continue stirring until the ingredients are thoroughly mixed.
5. Once the ingredients are thoroughly mixed, pour one liter of rice washing carefully into the cauldron. Stir a little more.
6. Reduce heat and cover the cauldron. Cook for 10 minutes.
7. After 10 minutes, stir. See if the rice has already risen and softened into porridge consistency.
8. If rice is not fully cooked yet, cover the cauldron again and cook for another five minutes.

Serves eight people.

Ham Meatloaf

Ingredients:
2 eggs, beaten
1 pound ground fresh pork
1 pound ground ham
1 cup bread crumbs
Milk
1/4 cup vinegar
1/2 cup brown sugar
6 tablespoons currant jelly

Procedure:
1. Mix well-beaten eggs, pork and ham.
2. Soften bread crumbs in small amount of milk.
3. Add to meat mixture and mix well.
4. Form into loaf.
5. Make basting sauce by stirring vinegar, brown sugar and jelly over low heat until jelly melts.
6. Add water for desired consistency.
7. Bake ham loaf in 350 degree oven for 2 hours, basting frequently.

Serves eight people.

Pork Chops Wine Deluxe

Ingredients:
2 onions, thinly sliced
6 tablespoons butter
6 thick pork chops
1 cup chicken stock
1 cup white wine
1 bay leaf
Carrots, peeled and sliced
Potatoes, peeled and quartered
Salt and pepper, to taste

Procedure:
1. In an electric frying pan, brown onions in butter.
2. Sprinkle chops with salt and pepper; brown.
3. Add stock, wine, and bay leaf; cover and simmer 1-1/2 hours.
4. Add vegetables and simmer 1-1/2 hours longer.

Serves six people.

Vigan Longanisa

Ingredients:
1 kilo ground pork
1/4 cup crushed garlic
1/2 cup chopped onions
2 1/2 teaspoon salt
1 teaspoon ground black pepper
1/3 cup soy sauce
3 tablespoon vinegar
2 yards sausage casing
1/2 cup water
2 tablespoon cooking oil

Procedure:
1. Mix pork, garlic, onions, salt, black pepper, soy sauce and vinegar in a bowl.
2. Stuff the mixture into the sausage casing and hang under direct sunlight for at least 3 hours or until fat drippings stop.
3. Heat pan and pour water and cooking oil.
4. Place longganisa and cook under low heat until all water evaporates.
5. Pan fry until golden brown.

Serves eight people.

Lemon Pork Chops

Ingredients:
6 pieces pork chops
5 lemons
4 tablespoons brown sugar
1/2 teaspoon cinnamon
3 whole cloves
1/2 teaspoon salt
1 teaspoon prepared mustard
1/4 cup catsup
1 tablespoon vinegar

Procedure:
1. Brown chops on both sides in large skillet.
2. Add drained lemons to skillet, reserving juice.
3. Combine 1/2 to 3/4 cup of reserved liquid with remaining ingredients.
4. Pour over pork chops.
5. Cover and simmer gently for 45 minutes or until chops are done.

Serves six people.