Category Archives: Meat



Tosilog is a popular Filipino breakfast meal. The name tosilog was derived from the different components of the meal which are: Tocino (cured pork), Sinangag (Filipino garlic fried rice), and Sunny-side up egg. Tosilog is best eaten with a spicy vinegar dip.
Preparing or cooking tosilog means making each of its components. You can make your own homemade tocino by following our tocino recipe. I added the link in the tosilog recipe below. Sinangag or Filipino Fried rice is quick and easy to make. There is also a link below, which will guide you on how to cook sinangag. I intentionally cooked the sinangag for the second time with the residue of the tocino so that it can be tastier. As for the sunny-side-up egg, I think that this is something that you handle.


Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins



1 lb. uncooked tocino
3 cups sinangag
3 sunny-side up eggs
2 cups water
¼ cup cooking oil

Boil the water in a cooking pot.
Once the water starts to boil, pour-in the cooking oil and add the uncooked tocino. Boil in medium heat until the water evaporates.

Once the water completely evaporate, the oil will be left behind. Let one side of the tocino cook in oil for 3 minutes. Flip the tocino and cook the other side for the same time.
Arrange the cooked tocino with the eggs in individual plates.
Meanwhile, remove the excess oil in the cooking pot where the tocino was cooked. Heat the same pot and put-in the sinangag. Cook the fried rice for 1 minute while tossing. The residue from the tocino will stick to the fried rice making it more tasty.

Arrange the fried rice with the tocino in individual plates.
Serve with spiced vinegar.
Share and enjoy!

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Tapa (Beef Jerky), Sinangag (Garlic Fried Rice) and Itlog(Egg)

Filipino Tapa Recipe – “Beef Slices Marinated in Lemon Juice, Soy Sauce, Sugar and Garlic”

Need an easy Filipino tapa recipe?

Beef Tapa has since been made popular by the Filipino breakfast TAPSILOG – a combination plate of TAPa, SInangag(Fried Rice) and ItLOG(Egg). It is served with a side of sliced tomato or a spicy vinegar dipping sauce.

Tapa is the term used to refer to salted, then dried meat. The meat may either be cured or uncured.

Cured tapa uses salt or saltpeter. This gives the meat’s red color. Saltpeter, a common ingredient found in commercially cured meats, is used for food preservation… not really a very appetizing additive to put in your food especially once you find out it’s other uses. See for more information on saltpeter.

Marinated for around 10 hours

So, I suggest that you make your own using this Beef Tapa recipe with no preservatives, and enjoy knowing that the meal you are serving your family is saltpeter-free.

For this recipe, I like using lemon juice and adding soy sauce for color, sugar to cut the tartness of the lemon and a whole lot of garlic. The original recipe is Calamansi juice, but it’s not readily available here in NJ. Calamansi is somewhat similar to Key Lime, which is just as hard to find around here.


Beef – Round or Chuck or any lean cut
Whole Lemons or Lemon Juice

  • Soy Sauce
  • Sugar
  • Garlic
  • Black Pepper
  • Cooking Oil


  • 2 pounds beef round or chuck sliced thinly against the grain
  • 1/2 cup lemon juice
  • 1/3 cup soy sauce
  • 2 tablespoons sugar
  • 1/4 teaspoon ground black pepper
  • 1 head garlic, minced
  • Canola or any cooking oil for frying


  1. Mix together all the ingredients except the cooking oil. Blend well to coat beef thoroughly with the liquids and seasonings
  2. Cover and let marinate in the refrigerator for a minimum of 4 hours, or even overnight.
  3. To cook, drain first the excess liquid from the marinade so the beef will fry and not boil in its own liquid.
  4. Heat up the oil in the pan, fry the beef in batches.
  5. Serve with Fried Rice, Fried Egg and a side of cut tomatoes.

Substitute vinegar if lemon juice is not available. Use the same measure or saturate with some water. The dish will be tangier than tart.

Since this Filipino beef tapa recipe is a wet marinade, it is important to drain the liquid well before frying. Too much liquid will cause it to boil in it rather than fry.

I suggest that you do not marinate the beef for more than 24 hours. If you don’t plan to cook the whole batch of beef that you marinated, you can keep what is left over in your freezer for up to 2 weeks. Just remember to label and date it.

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Chicken Adobo Grilled Cheese


“Braised chicken thigh, white bread, American cheese”

Last week I went to downtown Los Angeles by Koreatown Area and passed by a Filipino food truck called “Belly and Snout” and ordered their Chicken Adobo Grilled Cheese.  It was the grownup version of grilled cheese and the braised chicken was tender and plenty. As a Filipino, I grew up eating adobo and wanted to try this at home. Here is my recipe of Chicken Adobo Grilled Cheese.


2 1?2 lbs chicken pieces
3 -4 cloves garlic, minced
1?3 cup white vinegar
1?4 teaspoon black peppercorns(cracked)
1 bay leaf
1 tbsp brown sugar
1?3 cup soy sauce
3?4 teaspoon salt

Part 1 Chicken Adobo
Combine all ingredients in a deep glass or stainless steel saucepan.
Bring to a boil over medium heat, then reduce heat to medium-low.
Cover and simmer for about 30 minutes or until the meat is very tender.
Gently turn the meat occasionally during the course of cooking.
Remove the meat from the sauce and pan-fry in a little oil until browned on all sides.
Transfer to a serving platter or bowl and cover with sauce and shred the chicken meat.

Part 2 Grilled Cheese
You can make a fantastic sandwich with just great bread, fresh butter, and American cheese:
Butter bread slices on 1 side. Turn them over. Lay 2 cheese slices on 1 bread slice. Top with the other bread slice and buttered side up. Add the shredded chicken adobo meat between the sandwiches

Heat a medium frying pan over medium heat. Flick a drop of water into the pan; if it sizzles and evaporates, the pan is hot enough.

Put sandwich, buttered side down, in the pan. Let it cook 3 to 4 minutes, or until golden and crunchy underneath. Turn and let cook another 3 to 4 minutes, or until golden and crunchy.

Sisig Taco by Senor Sisig

Senor Sisig Fusion Street Food
Hosted by Guy Fieri
Senor Sisig food truck impresses Guy with Filipino-Latin fusion flavors.

Read more at: Food Network


1 kilo chicken fillet (Can be replaced with Tofu for Vegetarians or Pork Meat)
300 grams chicken liver
3 gloves garlic, chopped
4 pieces green chili, chopped
2 tablespoons oyster sauce
2 onions, chopped
3 tablespoons soy sauce
1 tablespoon olive oil
Salt and pepper to taste
3 pieces red chili pepper, chopped (optional)
1/2 tablespoon mayonnaise (optional)
1 raw egg (optional)

Part 1
In a large bowl, season the chicken fillet and liver with salt and pepper.
Put the pan over medium heat and fry the fillet and liver until golden brown.
Set the mixture aside then chopped into small pieces.

Part 2
In a pan, saute garlic and onions.
Add the chicken fillet and liver while crushing the liver while cooking.
Add chopped chili pepper, oyster sauce, soy sauce, and ground pepper.
Stir fry until the mixture has blended well. Add mayonnaise.
Transfer to a sizzling plate and add fresh egg on top before serving with lemon.

Read more at: Food World News

Adobo Buffalo Wings by Senor Sisig

Adobo-Glazed Buffalo Wings (03:43)
Hosted by Guy Fieri
An adobo glaze makes these buffalo wings a popular draw for Senor Sisig’s.

Read more at: Food Network

3/4 cup soy sauce
1/2 cup sugar cane vinegar
4 cloves minced garlic
1 bay leaf
1 teaspoon ground peppercorns
5 pieces chicken wing or drumettes

Adobo Glaze:
1 teaspoon olive oil
4 cloves garlic
2 bay leaves
1 teaspoon peppercorns
1 cup soy sauce
3/4 cup sugar cane vinegar
1/2 cup brown sugar
2 teaspoons ketchup
2 teaspoons honey
1 teaspoon cayenne
1 teaspoon red chili flakes
1 teaspoon Worcestershire
3 chipotle peppers
1/4 cup cornstarch
Vegetable oil, for frying

For the marinade: Combine the soy sauce, vinegar, garlic, bay leaf, peppercorns and some salt in a mixing bowl or container. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate overnight.

For the adobo glaze: In a saucepan over medium heat, heat the olive oil and then saute the garlic, bay leaves and peppercorns until the garlic is golden brown. Add the soy sauce, vinegar, brown sugar, ketchup, honey, cayenne pepper, red chili flakes, Worcestershire, chipotle peppers and salt to taste. Cook for 15 to 20 minutes. Mix the cornstarch with water to make a slurry, add to the glaze and continue cooking until glaze thickens. Cool down and strain.

Preheat the oven to 375 degrees F.

Take the marinated chicken and lay them on a sheet pan and par bake for 10 to 12 minutes.

Heat vegetable oil in a deep fryer to 375 degrees F. Take the par-baked wings and deep fry for 5 to 6 minutes.

Toss the freshly deep fried wings with 3 ounces of the adobo glaze.
Back Camera
PROFESSIONAL RECIPE: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Recipe courtesy Senor Sisig


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Spanish Rice


  • 2 cups rice long grain
  • 3/4 cup oil
  • 1/2 cup tomato sauce
  • 6 stems cilantro (optional)
  • 1 tsp. salt
  • 1 tsp. minced garlic
  • 4 cups water
  • 1 chicken flavored bouillon cube
  • dash of cumin
  • dash of garlic pepper
  • Instructions

Heat oil in large frying pan on medium heat.
Add rice and cook until golden brown.
Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
Stir and cover pan. Let simmer for 40 minutes. to an hour.

Chicken Tinola with Papaya

Chicken Tinola is a chicken soup (some prefer to call it chicken stew) that every moms, grandmas, and aunts always made and prepared. Purest would insist on using green papaya, and chili pepper leaves as their veggies but of course you may always substitute papaya with chayote, and chili pepper leaves with spinach. Here in the states, you can find green papaya in Asian Supermarkets but I am having no luck finding chili pepper leaves.

1 Whole chicken – cut into small serving sizes
2 Tablespoon Patis or fish sauce.
2 Tablespoon thin strips of Ginger
3 Cloves minced garlic
1 small Onion – Diced
1 bunch spinach or chili pepper leaves – thoroughly washed
1 small green papaya or 3 chayote – peeled and middle part discarded.
6 cups water
2 Tablespoon vegetable oil

Preheat a large pot over medium high heat.
Add oil, garlic, onions, and ginger saute for 2 minutes
Add Chicken, and patis (fish sauce) then saute for 4 minutes until color change to opaque.
Add water , let it boil then lower the heat to medium.
Simmer chicken until chicken meat is tender
Add cubed papaya or chayote and let it simmer for 3 to 4 minutes until they are tender
Add Chili pepper leaves or spinach and simmer for another minute.

Taste and add more patis if needed.

Serve hot by itself or with rice.


Binagoongang Baboy – Pork Sauteed in Shrimp Paste


The idea of adding shrimp paste to a dish was brought to locals of island of the Philippines by migrants and traders from the peninsulas in Southeast Asia – Borneo, Malaya, and Java in particular – prior to the coming of the Spaniards. In fact, shrimp paste is a common ingredient used to dishes across the Mainland and Maritime Southeast Asia. It was believed that the Malay who once settled in Central Luzon created Binagoogang Baboy where the dish is most popular.


2 pounds pork shoulder, cubed
1/3 cup vinegar
1 cup water
2 tablespoon soy sauce
4 cloves garlic, minced
1 medium onion, chopped
2 tablespoons cooking oil
1 tomato, chopped
2 tablespoons Shrimp Paste or Bagoong Alamang
1 long chili pepper, seeded and cut in strips
1/2 teaspoon chili flakes (optional)


COOKING TIME : 30 minutes

1 Combine the pork, vinegar, water, soy sauce and half of the garlic and onion in a pan. Bring to a boil, then simmer until meat is tender, about 20 minutes. Add 1/2 cup water if it’s drying out before the meat gets tender. Sauce left on the pan should be about half a cup when done.

2 In a separate pan, saute the remaining garlic and onion in oil. Add the tomato and cook until it’s wilted.

3 Add the boiled pork (without the sauce). Cook for a minute. Then add the sauce and bring to a boil.

4 Stir in the shrimp paste and chili pepper, then simmer for 2 minutes.

5 Serve with rice.


If you prefer a hot and spicy Binagoongang Baboy, add some extra chili flakes to suit your taste.

The chili pepper is added towards the end to control the heat of the dish and just so it’s not all wilted and makes for a nice plate presentation.

I also put the shrimp paste in towards the end so that the flavor is more pronounced and not lost by being absorbed in the cooking process.

If fresh bagoong alamang is all you have, drain and wring out the salty liquid that came with it, then saute it in garlic and onion, and also add the juice of one lemon and a little sugar, too. This will help to mellow out the strong flavor and cut down the salty taste.

Adjust the amount of shrimp paste to your taste. If you like it more salty, add just a little bit. Remember, you can always add more, but once it gets too salty, your dish is ruined…so be careful.

Pork Kilawin


Other Filipinos think that when they heard Kilawin food, they think it’s a raw fish cooked in vinegar (deboned fish soaked in vinegar). Kilawin is a Kapampangan recipe again that has pork and liver cooked in vinegar.

Ingredients and cooking procedure after the jump.


* 1 Kilo of pork, sliced thinly into 1 inch long

* 1/2 kilo of pork liver, sliced thinly

* 1 cup of native vinegar

* Rock salt

* 2 pieces of big onions, sliced thinly

* 6 cloves of garlic, crushed

* 4 tbsp. of shortening

* 1/2 cup of water

Cooking procedure:

1. Soak pork and liver separately in a mixture of vinegar, salt, pepper and onions.

2. Saute’ garlic in shortening until brown. Add pork mixture, pressing the pieces very well.

3. Cover and simmer until pork is tender.

4. Add liver mixture and water, boil and allow minxture to thicken.

5. You can also add chopped green chilli if you want it a bit hot.

Sweet Braised Pork Belly – Humba

Humba - Sweet Braised Pork Belly

Humba – Sweet Braised Pork Belly


  • 1 kg. pork belly or pork hocks
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • 1 cup pineapple juice
  • 1/2 cup crushed pineapple 
  • 1/2 tsp whole black peppercorns
  • 3 tbsp salted black beans
  • 2 bay leaves
  • 1 star anise
  • 100g dried banana blossoms
  • 1/4 cup packed brown sugar or sangkaka
  • 8 cloves of garlic, crushed
  • 2 tbsp oil
  • 4-5 cups water (or more, if you like it really saucy)


  1. Wash and drain meat. Cut in chunks.
  2. Marinate pork cuts in soy sauce, vinegar, garlic and peppercorns for about one hour. But if you have plenty time in preparing this, better marinate it overnight in the fridge.
  3. Remove the meat from the marinade. Reserve the marinade sauce.


  1. Heat the oil in a pan. Cook until each side of pork is brown. In the process, pork will render its own oil. This makes the dish tastier. Set aside the pork.
  2. Get rid of some oil in the pan if it’s too oily.
  3. Add the meat marinade, water, laurel leaves, star anise, and pineapple juice and crushed pineapple. Let it boil for 5 minutes.
  4. Add meat and black beans. Cover and simmer for about 20 minutes.
  5. Then add the brown sugar or chunk of sangkaka. Let simmer in very low heat until the meats gets really tender and sauce thickens.
  6. Then add the banana blossoms. Cook for 5 more minutes.
  7. The salted black beans were enough to flavor so you adjust the amount of salt to add.
  8. Add a few hard-boiled eggs if you wish. Serve with rice. And just like any other braised dish, (Humba tastes great as a leftover)