Preparing Meat

5 lbs pork shoulder
4 to 6 pepper corns
2 bay leaves
4 to 5 garlic cloves
1 large onion, peeled and quartered
1 tsp salt
water

In a large pot, place meat and pour enough water to cover. Add bay leaves, pepper, garlic cloves and quartered onions. Over high heat, bring to a boil, then lower heat to medium-low and cover pot. Continue to cook, occasionally skimming scum that arises and adding more water as needed, until meat is fork tender and starts to fall apart. Remove meat and reserve broth. Cool meat and shred to reasonable chunks.

Preparing Masa Dough

6 cups masa harina (corn masa flour, DO NOT USE CORN MEAL!)
5 cups broth (reserved from cooking the pork meat)
1 1/2 cups lard (you can substitute 1 1/2 cups of corn oil)
1 tsp baking powder
2 tsps salt

In a large mixing bowl, combine masa harina and baking powder, then pour broth. Mix by hand or with a mixer at low speed until dough forms. In a separate bowl, beat salt and lard until fluffy, then add to dough in increments. Continue to mix until the masa becomes a smooth, spreadable paste or the consistency of peanut butter. To test, drop about a teaspoon of dough in a cup of water. If it sinks, add more broth and continue to whip; if it floats, it’s ready to use. Note: If you have access to a Mexican grocer, get yourself fresh masa for tamales which comes either prepared (skip the masa procedure) or unprepared (proceed with the masa step but decrease amount of broth to 2 to 3 cups and eliminate baking powder).

Preparing Red Sauce

8 to 10 pieces Ancho dry peppers
2 to 3 garlic cloves
1 tsp ground cumin
1 tsp salt
1/2 tsp freshly-ground pepper
2 tbsps olive oil
water

Cut a slit on side of each chili to open and depending on the heat desired, remove as much or as little of the seeds. Place peppers in a single layer on a baking sheet and roast in 350°F oven until aromatic, about 3 to 4 minutes. Check often to prevent from burning. If using the stove, heat a large skillet on medium heat, place chilis, heat for a few seconds, then turn to heat other side for another few seconds. Remove peppers from heat, place in a bowl, pour hot water to cover and let sit until softened, about 20 to 30 minutes. Put softened peppers, garlic, salt, cumin, ground pepper, and half of the soaking liquid in a blender. Blend until smooth. Pass the sauce through a sieve into a saucepan. Add olive oil to the sauce and adjust seasonings as desired. Simmer sauce for about 7 to 10 minutes. Note: Note: Broth in equal amount may be substituted in place of the soaking water for deeper flavor. If the soaking liquid was used, add half a teaspoon or so of sugar to combat bitterness from the chilis.

Items Needed

1 pkg of corn husks
Tamale Pot
water for steaming

Procedure

Soak corn husks in warm water until soft and pliable, about 1 to 2 hours. Handling carefully to prevent from tearing, separate and pat dry. You can use the small or torn husks by overlapping two or three pieces together.

In a pot, combine shredded pork and red chili sauce. Mix until meat is well-coated with sauce and heat until warm.

Place corn husk in palm, with narrow end pointing outwards. Spoon about two tablespoons of the dough on the center of husk and using back of spoon or a a butter knife, spread evenly across surface of husk, leaving about half an inch of space on the sides. Note that the corn dough will “puff” up during the steaming process so you only need a thin layer, around 1/4-inch thick. Spoon about a tablespoon of the meat filling in the center of the dough. Fold sides of husk toward center, gently squeeze contents upward, and then fold the bottom inward.

Going from center to outward, arrange tamales, standing upright, inside steamer basket. Steam over boiling water, adding more water to the steaming pot as needed, until masa is firm and holds its shape, about 1 to 1 1/2 hours. Tamales are cooked completely and ready to eat when the corn husk wrapper slides off easily. Note: If you are having trouble with keeping the first tamales upright, crumple a sheet of aluminum foil into a ball, place in center of steamer basket and lean the first few tamales around it.

Chicken Tamales with Salsa Verde

2 whole chicken, about 3 pounds each
8 to 10 garlic cloves, peeled
2 onions, peeled and quartered
2 bay leaves
4 peppercorns
1 1/2 lbs tomatillos, husks removed
7 jalapenos, stemmed
1 bunch cilantro (about 1 cup), coarsely chopped
water

In a pot, place chicken, bay leaves, 3 to 4 garlic cloves, one of the quartered onions, peppercorns, about a teaspoon of salt and enough water to cover. Bring to a boil, decrease heat to medium-low, cover pot and continue to cook chicken, skimming scum that arises and adding more water as needed, until juices from chicken run clear when pierced. Remove chicken and reserve broth. Allow to cool, debone, and shred meat to chunks. Discard skin and bones.

In a saucepan, place tomatillos, jalapenos, the remaining garlic cloves and enough water to cover. Bring to a boil, then lower heat to simmer until ingredients are softened. Place cooked tomatillos, jalapenos, and garlic, 1/2 cup of the boiling liquid, the other quartered onion, cilantro, and salt to taste in a blender or food processor. Pulse until smooth, adjusting seasonings as desired.

In a pot, pour sauce and allow to simmer for about 5 minutes. Add shredded chicken, combine well and heat until warm.

Proceed with the preparation of corn masa and assembly of tamales using the chicken-salsa verde mixture as filling.

Other Mexican Fare in The CookMobile Archive:

Bionico

The Tale of Two Mexican Salsas

Guacamole

Chicken, Caramelized Onions and Gouda Quesadilla

Mexican-style Shrimp
]]> http://thecookmobile.com/the-art-of-making-tamales/feed/ 1 http://thecookmobile.com/pork-menudo/ http://thecookmobile.com/pork-menudo/#comments Sat, 24 Apr 2010 04:07:47 +0000 Lalaine http://thecookmobile.com/pork-menudo/ can be so unlike in ingredients, preparation and taste. The menudo recipe below leans more towards sweet than spicy, and is a far colorful stew with its chunks of pork, liver, potatoes, carrots, bell peppers, garbanzo beans, raisins and rich tomato base.

Makes 4 Servings

Ingredients

1 1/2 lb boneless pork shoulder, sliced to cubes
1/2 cup liver, sliced to cubes
5 tomatoes, finely chopped
2 to 3 cloves garlic, peeled and minced
1/2 onion, finely chopped
1/2 cup garbanzo beans
1 medium-sized potato, peeled and cubed
1 medium-sized carrot, peeled and cubed
1/4 cup bell pepper (red, green or both), cubed
1/4 cup raisins
3-4 cups water
2 to 3 tbsps vegetable oil
1/2 cup tomato paste
salt and pepper

Procedure

In a wide sauce pot, heat oil. Lightly brown potatoes. Remove and set aside.

Saute onions and garlic until translucent and aromatic. Add pork and continue to saute until lightly browned.

Add tomatoes and continue to cook, occasionally mashing tomatoes with back of spoon, until softened and juices are released. .

Pour in water. Allow to boil for about 3 to 4 minutes. Cover pot, lower heat and simmer until meat is tender, around 20 minutes. Stir in tomato paste.

Add garbanzo beans, raisins, potatoes and carrots. Continue to simmer for around 3 to 5 minutes.

Add liver and bell peppers. Simmer until liver is cooked and sauce has slightly thickened. Season with salt and pepper to taste.

Truly Pinoy Recipes in The CookMobile Archive:

Adobong Swordfish

Lumpiang Shanghai

Ingredients

2 lbs pork butt or pork shoulder (with moderate fat)
2 tbsps sugar
1 tsp salt
1/4 cup dark soy sauce
1 1/2 tbsps honey
a dash or two of red food coloring

Procedure

Cut pork into 6″ long, 2″ wide and 3/4″ thick pieces.

In a bowl, combine sugar, salt and soy sauce. Marinate pork strips in mixture for a few hours or overnight for best results.

Remove pork from marinade and position on a rack. Reserve marinating liquid and combine with honey and food coloring. Liberally brush pork with mixture.

In a 400 F oven, roast pork for 20 minutes, then reduce heat to 350 F.

Turn pork strips over, liberally brush with marinade and roast for another 15 minutes.

Reduce heat to 250 F, turn pork strips and brush again with marinade. Cook for an additional 15 minutes. Slice strips before serving.

Pork and Beef Recipes in The CookMobile Archive:

Nuea Sawan (Heavenly Beef)

Pork Tocino
]]> http://thecookmobile.com/chinese-barbecued-pork-char-sui/feed/ 2 http://thecookmobile.com/papas-con-chorizo-omelet-potatoes-and-sausage-omelet/ http://thecookmobile.com/papas-con-chorizo-omelet-potatoes-and-sausage-omelet/#comments Sun, 25 Oct 2009 12:05:58 +0000 Lalaine http://thecookmobile.com/?p=4532 through one of Southern California’s busiest freeways and what keeps me company (and sane) during the drive is my car radio. Every workday, you will find me in my vehicle from 7:30 am to 9:00 AM mercilessly slaughtering the songs of Mariah Carey, Celine Dion and Kelly Clarkson, unmindful of the misery my laborious singing invoked to fellow commuters on the road, while chugging on my daily ritual of ice-cold Diet Coke. On one of such mornings last week, the DJ of the station I was tuned in took the line of songs to a pause and started talking about the success of Michael Jackson’s This is It movie. As he piled praises upon praises on the dead singer, calling him “music icon”, King of Pop” and every grand salutation possible, I couldn’t help but mutter to myself, “Jackass, did you not call him Wacko Jacko just a few days before he died?” I mean, c’mon, how useless can this DJ’s words be when the person meant to appreciate them is now six feet under? A tad too late, don’t you think? Where were all these accolades when Michael Jackson was slowly receding to a lonely world of masks, gloves and chimpanzees? Forgive me for ranting here, but I just find it mighty sad that right before everyone’s eyes, he literally became a white ghost of his former self and no one cared other than to laugh and to ridicule. So, here’s my thing, if you are one of those who plan to mourn at my grave in my death, send me flowers, twirl me on the dance floor, whisper I am loved TODAY. Do it now while I can still smell the fragrance of the petals, while my limbs can still waltz, while I can still hear the beating of thy heart. And here’s my other thing, if you are one of those who plan to win the Chef’s Secret 10pc Surgical Stainless Steel 12-Element Cookware Set I am giving away, please subscribe, link to the post or leave a comment TODAY. Do it now while the contest in still open! If there is one lesson I have learned well enough, it is that we should live without procrastination and love without hesitation, as sometimes, life does not give second chances.

Ingredients

1 lb Mexican pork chorizo
2 large potatoes, peeled and cubed to 3/4-inch cubes
1 medium onion, peeled and finely chopped
2 jalapenos, seeded and julienned
1 tsp of oil
salt

Procedure

In a pot, cook diced potatoes in boiling salted water until tender yet firm. Drain from water and set aside.

Heat a skillet over medium heat until hot. Add in chorizo and fry until its fat becomes oil, using back of spoon to crumble.

Add onions and jalapenos. Continue to cook and stir until onions are translucent and softened.

Add diced potatoes and continue to cook for an additional 3 to 5 minutes. Stir well to combine potatoes with chorizo mixture. Serve hot as a side dish or proceed to following steps:

For Papas con Chorizo Omelet:
In a bowl and with a fork, beat 4 eggs with a tbsp of water until combined. In a skillet, melt about a teaspoon or two of butter over medium heat. Make sure to coat bottom of skillet well. Pour beaten egg mixture into skillet and allow to set on the bottom. As the eggs begin to set, use a spatula to push in edges of the setting eggs to allow the uncooked egg mixture on top to flow underneath. When the bottom is begining to set but the top is still slightly liquid, layer potato-chorizo mixture on one side of the eggs. Using the spatula, fold the other half over filling to form an omelet. Gently slide onto plate. Serve hot with salsa of choice.

For Papas con Chorizo Burritto:
In a slightly oiled pan or in the microwave, warm flour tortillas. Layer potato-mixture in bottom third of tortilla and fold flaps to enclose filling and to seal gaps. Serve with salsa of choice.

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Recipes from Across the Border in The CookMobile Archive:

Chilaquiles

The Tale of Two Mexican Salsas

Makes 100 Pieces

Ingredients

6 lbs pork butt or pork shoulder, sliced to approximately 1-inch wide and 1/4-inch thick
2 cups garlic, minced
2 liters 7-up
2 tbsps ground black pepper
4 cups soy sauce
4 cups vinegar
6 cups brown sugar
4 to 5 thai peppers, minced
2 cups oyster sauce
2 cups banana catsup
1/2 cup sesame oil
100 pieces skewers

Procedure

If using bamboo skewers, soak for about 30 minutes to prevent from burning during grilling.

Wash pork strips well, drain and place in a deep bowl. Please, please, do not trim the fat off the meat. Fat is good in this recipe.

In another bowl, combine 7-up, soy sauce, vinegar, brown sugar, black pepper, garlic, thai peppers, and one cup of the oyster sauce. Pour liquid mixture over pork strips. Mix well to incorporate. Allow to marinate in the refrigerator for at least overnight or if possible, 2 days for best flavor. The amount of marinade in this recipe allows the meat to be fully covered and turning meat in the mixture during the marinating time is not necessary.

In a bowl, combine remaining 1 cup of oyster sauce, banana catsup and sesame oil.

Thread 2 to 3 meat slices into each skewer. Over hot coals, grill meat for about 1 minute each side. When meat has lost some of its pink, start basting with oyster-catsup mixture. Continue to baste and turn until meat is done to liking. Remove from heat and serve with a spicy vinegar dip or atchara.

Spicy Vinegar Dip

1 cup white vinegar
3 to 4 cloves garlic, peeled and minced
1/2 onion, peeled and finely chopped
1/8 tsp freshly-ground pepper
1/4 tsp salt

Combine ingredients and allow flavors to marry for a few minutes before using as dip.

Truly Pinoy Recipes in The CookMobile Archive

Giniling na Baboy

Lumpiang Shanghai (Filipino-style Meat Eggrolls)
]]> http://thecookmobile.com/filipino-bbq-pork-on-a-stick/feed/ 1 http://thecookmobile.com/giniling-na-baboy/ http://thecookmobile.com/giniling-na-baboy/#comments Wed, 16 Sep 2009 02:08:17 +0000 Lalaine http://thecookmobile.com/?p=4333 custom, immediately after entering the house from work and giving me the standard peck on the check, to ask “What’s our menu tonight?” On one such occasion during our first months of communal bliss, I answered “tortang baboy”. “Wow. My favorite”, he enthused and headed to the shower while I set his dinner on the table. Half an hour later, he sat down, stared perplexed at his food and queried, “Where is the torta?” Equally perplexed, I pointed to the dish, “There.” His eyebrows knotted in confusion and he insisted, “this is not torta, this is giniling na baboy.” My eyebrows knotted in frustration and I insisted, “this is tortang baboy.”

Ingredients

2 lbs ground pork
2 medium-sized potatoes, peeled and cubed (around 1 cup)
1 large carrot, peeled and cubed
1/2 green bell pepper, seeded and cubed
1/2 red bell pepper, seeded and cubed
1/2 cup raisins
2 cloves garlic, peeled and minced
1/2 onion, peeled and finely chopped
1 1/2 to 2 cups water
1 tbsp fish sauce
2 tbsps vegetable oil
salt and pepper to taste

Procedure

In a skillet, heat over medium heat around 2 tbsps of oil. Saute onions and garlic until translucent and fragrant. Add ground pork and stir-fry for about 6 to 8 minutes, or until pink is gone from meat. Regularly break pork into smaller pieces with back of spoon. Drain excess oil. Pour in fish sauce and continue to cook for about 2 to 3 minutes.

Stir in tomatoes. Continue to cook tomatoes until wilted, constantly mashing with back of spoon to help expel its juices.

Add water. Bring mixture to a gentle boil. Lower heat, cover and continue to simmer until meat is tender and fully cooked. Add more water as necessary to maintain around one cup.

Add potatoes, carrots and raisins, cook until vegetables are tender and raisins are softened. Add bell peppers and cook until crisp-tender. Season with salt and pepper to taste.

Pork Recipes in The CookMobile Archive:

Pork Chops with Apple Cream Sauce

Pork Tocino
]]> http://thecookmobile.com/giniling-na-baboy/feed/ 3 http://thecookmobile.com/pork-chops-with-apple-cream-sauce/ http://thecookmobile.com/pork-chops-with-apple-cream-sauce/#comments Sun, 25 Jan 2009 18:48:01 +0000 Lalaine http://thecookmobile.com/?p=3533 enough of!

Makes 4 Servings

Ingredients

4 1-inch thick center-cut pork chops (bone-in or boneless)
2 Granny Smith apples, peeled, cored and cut into 16 to 20 slices
1/2 pint heavy cream
2 tbsps butter
1/2 cup packed light brown sugar
1/4 tsp ground cinnamon
2 tbsps olive oil
1/4 tsp granulated garlic
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes

Procedure

Rub pork chops with olive oil. Sprinkle with salt, pepper, garlic and red pepper flakes.

Grill chops over a medium-hot fire for about 5 to 7 minutes per side, or until to desired doneness. Alternatively, pork chops can be pan-fried in a heavy-bottomed skillet over medium heat.

Meanwhile, prepare sauce by melting butter and brown sugar in a saute pan over medium heat. Continue to cook and stir until mixture starts to caramelize.

Add sliced apples and turn frequently until the whole mixture is caramelized. Stir in heavy cream and cinnamon. Cook for an additional 2 to 3 minutes. Cover and remove from heat, stirring occasionally.

Spoon apples and cream sauce over grilled pork chops. Serve hot.

Pork Recipes in The CookMobile Archive

Pork Tocino

Binagoongan Baboy

Makes 8 Servings

Ingredients

16 oz prepared pizza dough
1 cup marinated artichokes, coarsely chopped
1 cup ricotta cheese
1/2 parmesan cheese, shredded
1 cup sweet Italian sausage, casings removed
1/4 cup roasted red peppers, coarsely chopped
1/2 cup tomato sauce
1 cup fresh mushrooms, sliced
1 onion, peeled and finely chopped
1 clove garlic, peeled and minced
2 to 3 tbsps olive oil
kosher salt
freshly-ground pepper

Procedure

Preheat oven to 375 F. Grease a cookie sheet with olive oil.

Divide pizza dough into four portions, around 4 oz each. Stretch each portion into a 8-inch circle and place on the oiled cookie sheet.

Combine ricotta cheese, parmesan cheese and 1/2 tbsp olive oil until of spreadable consistency. Spread mixture over each pizza dough, then coat with tomato sauce.

In a saute pan, heat 1 1/2 tbsp olive oil. Add sausage, mushrooms, onions and garlic. Cook until sausage is browned and vegetables are limp. Regularly crumble sausage into small pieces with back of spoon. Season with salt and pepper to taste. Stir in artichokes and roasted red peppers, and continue to cook for an additional 1 to 2 minutes. Spoon over bottom half of each pizza dough.

Fold top half of pizza dough over bottom half and crimp edges to seal filling. Repeat on each dough. Brush each with remaining olive oil and sprinkle with kosher salt.

Bake until golden brown, around 20 minutes. Cut each calzone into two and serve warm.

Pizza Dough

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

Dissolve the yeast and brown sugar in the water in a large bowl. Allow to sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

Onto a clean, well floured surface, turn out dough and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth.

Let the dough rise until double; around 1 hour. Punch down the dough, and form a tight ball.
Let the dough to relax for a minute before rolling out. Roll with a rolling pin or knead with hands into a flattened disk.

Recipes From the Oven in The CookMobile Archive:

Langues de Chat (Cat’s Tongues)

Chicken Crescents

Makes 8 Servings

Ingredients

3 to 4 lbs boneless pork loin or pork shoulder
4 cups pineapple juice
1 cup tomato sauce
1/2 cup soy sauce
2/3 cup liver spread
2 bay leaf
1 head garlic, peeled and minced
1 medium onion, peeled and chopped
4 tbsps cooking oil
sugar
freshly-ground pepper
salt
water

Procedure

Trim pork loin, leaving but a thin layer of fat. Wash and pat dry. Using a small knife or tines of fork, stab pork meat all over. Massage liberally with salt and freshly-ground pepper.

In a wide skillet, heat oil on high heat. Saute onions and garlic until aromatic, around 30 seconds. Remove from pan. Brown pork loin on all sides. Pour in pineapple juice, soy sauce and about 1 cup of water. Add bay leaf, sauteed onions and garlic, and around 1/8 tsp freshly-ground pepper. Allow to boil for around 1 minute and then, lower heat to simmer until meat is fork-tender. Add more water as needed.

Remove pork from liquid and allow to cool. Cut into serving slices and arrange on platter.

Meanwhile, strain liquid of sediments and bring to a slow boil. Remaining liquid will be more or less 2 cups. Add tomato sauce and sugar. Adjust salt, pepper and sugar to bring sauce to desired balance of saltiness and sweetness. Stir in liver spread until dissolved and sauce mixture is thickened.

Pour sauce over pork loin slices and serve hot.

Pork Recipes in The CookMobile Archive:

Honey-Glazed Pork Chops

Adobong Sitaw

Makes 4 Servings

Ingredients

1 lb pork belly bacon, cut into strips
1 bunch sitaw (long beans), cut into 2-inch lengths and ends discarded
1 head garlic, peeled and minced
1 medium onion, peeled and sliced
1 cup vinegar
1/2 cup soy sauce
1 1/2 cup water
1 bay leaf
black pepper
salt
cooking oil

Procedure

In a skillet, heat oil over medium heat. Saute onions and garlic until fragrant. Add pork belly bacon strips and saute until browned.

Pour in vinegar and add in bay leaf. Continue to cook until vinegar is reduced and absorbed. Pour in soy sauce and water. Season with pepper. Reduce heat to simmer. Allow mixture to reduce and to render fat.

Toss in sitaw. Continue to cook until long beans are tender. Season with ground black pepper generously and with salt as needed. Serve hot.

Tip:
To substitute regular pork belly, increase soy sauce to 3/4 cup and water to around 2 1/2 cups. Proceed with recipe but simmer pork belly strips until tender and fully cooked before adding sitaw.

Vegetable Delights in The CookMobile Archive

Conquering Ampalaya

Sauteed Snow Pea Sprouts (Dou Miao)