Prep time: 15 minutes
Cooking time: 20 minutes
Serves 4

Pork and Snake Bean Stir-Fry Ingredients:

400g pork fillet, cut into thick slices
3 cloves garlic, chopped finely
2 onions, sliced thinly
150g snake beans, sliced diagonally
1 tbsp finely chopped fresh ginger
2 tbsp sweet chilli sauce
6 spring onions, sliced diagonally
1 red capsicum, thinly sliced
cooking oil

Pork and Snake Bean Stir-Fry Cooking Instructions:

In a very hot wok, place 2 teaspoons of oil and swirl it around to coat on sides. Stir-fry the sliced pork in two batches over high heat for about 3 to 4 minutes or until it is just cooked. Add more oil when necessary. Remove the pork from the wok. Heat 1 tablespoon of oil over a medium heat adding the sliced onion. Cook for 3-4 minutes or until onion is slightly soft. Add the slices of snake beans and cook for 2 to 3 minutes then add the garlic, ginger, capsicum and spring onion. Toss well. Increase heat and cook for another 3 to 4 minutes. Return the pork to the wok and add the sweet chili sauce. Toss until mixed well. Remove from the heat and season well with salt and pepper. Serve immediately.

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Tocino Ingredients:

1kg pork loin
1/8 tsp saltpeter
2 tbsp salt
2 tbsp anise wine
cooking oil

Tocino Cooking Procedure:

1. Cut pork into 1/4 inch thick strips. In a shallow pan, combine saltpeter, salt, cooking oil and anise wine.

2. Sprinkle each pork piece with the mixture making sure it is even. In a bowl, pile the pork pieces one on top of the other. Cover and keep refrigerated for 3 days to cure.

3. To cook, put a little water in a skillet and add the pork pieces. Fry the pork until cooked.

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Sisig Ingredients:

1 kg deboned pork hocks
250g beef or pork tounge
250g beef or pork heart
250g liver (pork, beef or chicken)

For boiling:

2 c water
1 c pineapple juice
1 tsp whole black peppers

For Marinade:

1 c chopped onions
4 pcs hot chilli pepper, seeded and chopped
1/4 c vinegar
1/4 c calamansi juice
1/4 c pineapple juice
1 tbsp ginger, minced
1 garlic clove, minced
1 tsp black pepper, crushed
1 pc bay leaf, crushed
Salt

Sisig Cooking Procedure:

1. Combine deboned pork hocks, heart, and tongue in pineapple juice, salt, water and black pepper. Bring to a boil then simmer for about 1 hour or until tender.

2. Drain and cool to room temperature. Mix garlic, ginger, onions, vinegar, calamansi juice, hot chilli pepper, bay leaf, salt and pepper to make the marinade mixture. Keep the marinade mixture in the refrigerator for 2-3 hours before serving.

3. Slice pork cheeks/hocks, liver, heart and tongue into 2″x3″x1/4″ thick pieces.

4. Skewer with bamboo sticks and grill over charcoal briquettes until pork rind is crisp and browned. Chop the grilled pork cheeks/hocks, liver, heart and tongue into 1/4 inch sized cubes.

5. Mix the chopped meat with the marinade and cook until crispy. Serve on a sizzling plate with extra calamansi and hot chilli pepper.

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