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Paksiw na pata, humba, hamonado. Media: Pata tim. Pata tim, also spelled patatim, is a Filipino braised pork hock dish slow-cooked until very tender in soy sauce, black peppercorns, garlic, bay leaves, and star anise sweetened with muscovado sugar. It also commonly includes péchay and mushrooms. The dish is commonly served in regions in the ...
Binagoongan. Binagoongan is a Filipino cooking process consisting of vegetables (most notably water spinach) or meat (usually pork, but can also be chicken or beef) sautéed or braised in bagoong alamang (shrimp paste), garlic, black peppercorns, and bay leaves. Some recipes also add pineapples, chilis, or coconut cream to balance the flavors.
Afritada - Wikipedia ... Afritada
Lechon kawali - Wikipedia ... Lechon kawali
Humba is derived from the Chinese red braised pork belly (Hokkien Chinese: 封肉; Pe̍h-ōe-jī: hong-bah / hong-mah; lit. 'roast meat'; also known in Mandarin Chinese: 紅燒肉; pinyin: hóngshāoròu; lit. 'red cooked meat') introduced to the Philippines via Hokkien immigrants, but it differs significantly from the original dish in that Filipino humba has evolved to be cooked closer to ...
Hardinera. Hardinera (Philippine Spanish: jardinera), also known as the Quezon meatloaf or the Lucban meatloaf, is a Filipino meatloaf made with diced or ground pork topped with sliced hard-boiled eggs, pineapples, carrots, bell peppers, peas, tomatoes, and raisins, among others. The ingredients used are identical to the ones used in Filipino ...
Bagnet - Wikipedia ... Bagnet
Philippine asado. Philippine asado refers to two different Filipino braised meat dishes. The name originates from Spanish asado ("grilled"), a reference to the original dish it was applied to, the Chinese-Filipino version of char siu barbecues usually known as pork asado. However, the Filipino versions have evolved to be braised, not grilled.