Mga Lutong Bahay: 5 Must-Try Meat Recipes

by Hans Kiang

Welcome to a culinary journey through the rich and vibrant flavors of the Philippines! In this Filipino recipe blog post, we'll introduce you to five mouthwatering meat dishes that showcase the best of Filipino cuisine. From succulent pork to hearty beef and flavorful chicken, these recipes are a celebration of the Philippines' diverse culinary heritage. So, put on your apron and get ready to delight your taste buds!

 

1. Pork Pigue - Adobo Glazed Pork Roast

Ingredients:
- 1 kg Pork Pigue (bone-in, skin-on)
- 1/2 cup soy sauce
- 1/4 cup vinegar (cane or white)
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1/2 cup water
- 2 tablespoons cooking oil

Instructions:

  1. In a large bowl, combine soy sauce, vinegar, brown sugar, minced garlic, bay leaf, and black peppercorns to create the adobo marinade.
  2. Place the Pork Pigue in the marinade and let it marinate in the refrigerator for at least 3 hours, or preferably overnight for maximum flavor absorption.
  3. Preheat your oven to 180°C (350°F).
  4. In a large oven-safe skillet or roasting pan, heat cooking oil over medium-high heat.
  5. Remove the Pork Pigue from the marinade, reserving the marinade for later use, and sear the meat on all sides until browned.
  6. Pour the reserved marinade and water into the skillet or roasting pan, then cover it with foil.
  7. Roast the Pork Pigue in the preheated oven for about 2 to 2.5 hours, basting the meat occasionally with the pan juices.
  8. Once the pork is tender and caramelized, remove it from the oven and let it rest for a few minutes before slicing.
  9. Serve the Adobo Glazed Pork Roast with steamed rice and enjoy the savory-sweet flavors of this classic Filipino dish.

 

2. Bulalo Shank - Beef Bulalo Kare-Kare
    Ingredients:
    - 1 kg Beef Bulalo Shank
    - 2 tablespoons annatto seeds (achuete)
    - 2 tablespoons cooking oil
    - 4 cloves garlic, minced
    - 1 onion, chopped
    - 2 tablespoons peanut butter (smooth or chunky)
    - 1/2 cup ground roasted peanuts
    - 1 eggplant, sliced
    - 1 bundle long beans (sitaw), cut into 2-inch pieces
    - 1 bundle baby bok choy (pechay)
    - Fish sauce (patis) to taste
    - Shrimp paste (bagoong) for serving
    Instructions:
    1. In a small bowl, soak annatto seeds in 1/4 cup of water for about 10 minutes to release the color. Strain and set aside the annatto water.
    2. In a large pot, boil the Beef Bulalo Shank in water until tender, skimming off any impurities that rise to the surface. Reserve the broth for later use.
    3. In a separate large pan, heat cooking oil over medium heat. Sauté minced garlic and chopped onions until fragrant.
    4. Add the boiled Beef Bulalo Shank to the pan, along with the annatto water, peanut butter, and ground roasted peanuts. Stir to combine, adding some of the reserved beef broth to achieve your desired thickness for the sauce.
    5. Add the sliced eggplant and long beans to the pan. Let the vegetables cook until tender.
    6. Finally, add the baby bok choy to the pan and cook until wilted.
    7. Season with fish sauce to taste.
    8. Serve the Beef Bulalo Kare-Kare with a side of shrimp paste for dipping, and enjoy the delightful medley of flavors in this Filipino comfort dish.

       

      3. Porkchop (Bone-in) - Bistek Tagalog (Filipino-Style Porkchop Steak)

      Ingredients:
      - 1 kg Porkchops (bone-in)
      - 1/2 cup soy sauce
      - 1/4 cup calamansi juice (or lemon juice)
      - 4 cloves garlic, minced
      - 1 large onion, sliced into rings
      - 1/4 cup cooking oil
      - Salt and pepper to taste
      Instructions:
      1. In a bowl, combine soy sauce, calamansi juice (or lemon juice), minced garlic, salt, and pepper to create the marinade.
      2. Place the Porkchops in the marinade and let them marinate for at least 30 minutes, or preferably longer for better flavor absorption.
      3. In a large skillet or frying pan, heat cooking oil over medium-high heat.
      4. Remove the Porkchops from the marinade and shake off any excess liquid.
      5. Fry the Porkchops in the hot oil until they are golden brown and cooked through, about 4-5 minutes on each side.
      6. Once the Porkchops are cooked, set them aside on a plate and keep warm.
      7. In the same pan, sauté the sliced onion rings until they are soft and caramelized.
      8. Pour any remaining marinade into the pan and let it simmer for a few minutes to create a flavorful sauce.
      9. Pour the sauce over the Porkchops and serve this delicious Bistek Tagalog with steamed rice for a satisfying and savory meal.

      4. Chicken Thigh - Chicken Adobo

      Ingredients:
      - 1 kg Chicken Thighs (bone-in, skin-on)
      - 1/2 cup soy sauce
      - 1/2 cup vinegar (cane or white)
      - 4 cloves garlic, minced
      - 1 bay leaf
      - 1 teaspoon whole black peppercorns
      - 1/2 cup water
      - 2 tablespoons cooking oil

      Instructions:

      1. In a large bowl, combine soy sauce, vinegar, minced garlic, bay leaf, and black peppercorns to create the adobo marinade.
      2. Place the Chicken Thighs in the marinade and let them marinate in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor infusion.
      3. In a large skillet or frying pan, heat cooking oil over medium-high heat.
      4. Remove the Chicken Thighs from the marinade, reserving the marinade for later use, and sear the chicken on all sides until lightly browned.
      5. Pour the reserved marinade and water into the skillet or frying pan, then cover it with a lid. Let the Chicken Thighs simmer for about 30-40 minutes or until fully cooked and tender, occasionally turning the pieces for even cooking.
      6. Once the Chicken Adobo is done, let it rest for a few minutes before serving with steamed rice. Enjoy the tangy, savory goodness of this Filipino favorite!

      5. Chicken Wings - Pinoy-Style Chicken Inasal
        Ingredients:
        - 1 kg Chicken Wings
        - 1/2 cup calamansi juice (or lemon juice)
        - 1/4 cup soy sauce
        - 4 cloves garlic, minced
        - 2 tablespoons brown sugar
        Instructions:
        1. In a bowl, mix together calamansi juice, soy sauce, coconut vinegar, lemon soda, minced garlic, minced ginger, annatto powder, salt, and pepper. This will be your marinade.
        2. Pour the marinade over the chicken, making sure each piece is coated. Massage the marinade into the chicken to ensure even distribution.
        3. Preheat your grill to medium-high heat. If using charcoal, let the coals become ash-covered and glowing.
        4. If using bamboo skewers, soak them in water for about 30 minutes to prevent them from burning during grilling.
        5. Thread each marinated chicken leg quarter onto the soaked bamboo skewers. Insert the skewer through the meaty part of the thigh and the drumstick to keep the chicken secure.
        6. Place the skewered chicken on the preheated grill.
        7. Grill the chicken for about 8-10 minutes on each side or until the chicken is cooked through and has nice grill marks. Baste the chicken with some of the remaining marinade while grilling to keep it moist and flavorful.
        8. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
        9. Serve the Chicken Inasal with steamed rice and your choice of dipping sauces, such as soy sauce with calamansi and chopped chilies or a mixture of vinegar and garlic.

         

        There you have it - five delicious and diverse meat recipes that are sure to be a hit at any gathering or family dinner. Enjoy preparing and savoring these delightful dishes! Happy cooking!

        Back to The Fat Butcher Blog