Bicol Express Ingredients:

1/4 cooking oil
1 tbsp garlic, chopped
1/2 c onions, chopped
1/4 c ginger, chopped
2 tbsp dilao
1 kg pork, sliced into 1/2″ strips and cooked
1 1/2 c bagoong alamang
6 c coconut cream
2 c green chili peppers, diagonally sliced into 1/4″ strips
1 1/2 c red chili peppers, diagonally sliced into 1/4″ strips

Bicol Express Cooking Procedure:

1. Saute garlic and onions. Stir in fresh ginger, dilao and sliced cooked pork.

2. Stir continually for 5 minutes. Add the bagoong alamang and chopped siling labuyo.

3. Stir until the pork is completely covered by the mixture then pour in 6 cups of coconut cream. Add the green and red chili peppers. Cook for about 20 minutes. Add salt to taste and serve immediately.

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.

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.