1 1/4 kilo whole pork pigue, with fat and skin removed
¾ liter Water
¼ tbsp Iodized Fine Salt
½ cup Sugar
1/16 tsp Salitre (or â…› tsp praque powder)
½ cup beer
4 pcs cloves
¾ cup brown sugar
½ tsp peppercorn
2 pcs laurel
½ cup pineapple juice
2 pouches pineapple tidbits
2 tbsps brown sugar
1/4 cup yellow mustard
Boil water. Add salt, sugar and salitre. Mix well until dissolved. Let it cool, then Strain.
Place pork in a bowl. Inject the mixture into the meat, then massage. Place it in a covered plastic container, along with the excess curing mixture. Refrigerate overnight. Don’t forget to turn meat, about four times.
Drain meat. Discard the curing mixture. Inject meat with pineapple juice.
Combine all the cooking ingredients in a bowl.
Place pork and cooking mixture in a pan together. Cover and simmer over low heat for 40 minutes, turning once.
Pre-heat oven to 350ºF.
Drain the meat, but reserve stock. Coat meat with mustard, then pat brown sugar. Score the meat. Transfer the meat to a roasting pan. Bake for 40 minutes (or turbo broiler at 375ºF for 20 minutes).
For the glaze:
Simmer stock until thickened. You can also add cornstarch to make it thick. Serve the glaze with ham.
700 ml mayonnaise
400 g salad macaroni
1/3 cup carrots, minced
2 tbsps onions, minced
½ cup pickle relish, drained
½ cup cooked ham, diced
½ cup pineapple tidbits, drained and diced
1 cup cooked chicken breast, diced
1 tbsp sugar
Cook the macaroni according to directions. Set aside and let it cool.
In a separate bowl, mix the rest of the ingredients.
Add the mayonnaise and the cooked salad macaroni. Mix well.
Season to taste. Chill before serving.
Rocky Road Fruit Gelatin
1 1/4 tbsps unflavored gelatin
1/2 cup fruit cocktail syrup
1 tbsp sugar
7 cups all-purpose cream
2 tbsps toasted unsalted cashew (you can also use peanuts) coarsely chopped
1/2 cup chocolate-toasted twisted marsmallows, cut
1/2 -inch thick
1 can Fruit Cocktail, drained (but reserve the syrup)
Mix gelatin and reserved fruit cocktail syrup. Stir until well-blended. Heat until gelatin is dissolved. Remove from flame. NOTE: Make sure to dissolve the gelatin in cold liquid before heating to make sure that the gelatin is evenly dissolved.
Stir in sugar, milk, and fruit cocktail. Pour into 7”x7” pan. Top with peanuts. Cover and chill until set. Top with marshmallows before serving.
Creamy Lengua Estofado
1 pc whole ox tongue, cleaned water to cover for first boil
½ cup calamansi juice
¼ cup oil
4 pcs white onions, chopped
6 cloves garlic, chopped
1 tbsp tomato paste
2-3 cups water
2 pcs. bay leaves
1 cup vinegar
½ cup soy sauce
1 tsp. black peppercorns
1 cup button mushrooms, sliced
½ cup green olives
4 tbsp Lady’s Choice Real Mayonnaise
3 pcs. potatoes, sliced into wedges and fried (optional)
Immerse ox tongue in a pot of water and bring to a boil. Remove the tongue and discard the water.
Put water again in the pot, just enough to cover the ox tongue. Add calamansi juice and let it boil. Reduce heat. Let it simmer for about 2 to 3 hours, or until the tongue is tender.
Remove the tongue from the pot and let it cool. Discard the water. Remove the skin of the tongue with a knife, then slice it into 1/2-inch thick pieces crosswise.
In a separate pot, sauté onion and garlic in oil until fragrant. Add tomato paste and sauté for another minute. Add water, bay leaves, vinegar, soy sauce, pepper, and ox tongue. Mix well. Let this simmer until ox tongue is very tender.
Add green olives and simmer for another 6-8 minutes. Add mayonnaise, mix well and let simmer over very low heat until sauce is creamy thick. Adjust seasonings to taste and serve.