BINAGOONGAN

INGREDIENTS:
1 kilo pork kasim, cubed 2 pieces tomato, chopped
water 1 cup bagoong alamang
INGREDIENTS: 5 teaspoon sugar to taste
2 tsp. garlic powder 2 cloved garlic, minced
1/2 kilo liempo, cut into 1/4 cup vinegar
1/4 cup bagoong alamang 1 onion, chopped
cubes
1/3 cup white vinegar 1 cup coconut milk << Automated Metric Conversion Calculator >>

1/3 cup soy sauce

<< Automated Metric Conversion Calculator >> DIRECTIONS:

DIRECTIONS: Put pork in a skillet with some water. Cook until water has
evaporated and pork exudes oil. In the oil, saut garlic,
onion and tomatoes. Add bagoong and stir-fry until color
Blend vinegar, soy sauce, and garlic powder.
changes. Add sugar and vinegar. Cook, uncovered until it
Add pork and simmer covered for 45 minutes.
boils and the pork is tender.
Remove cover and simmer until dry. Add bagoong, coconut
milk and simmer until sauce thickens.

BONE-IN-HAM WITH ORANGE GLAZE

BINAGOONGANG
BABOY
INGREDIENTS:
 1 bone-in ham, (about 4-6 parsley
kls.)
orange glaze
whole cloves
Orange Glaze:
1/2 cup fresh orange juice
1/2 cup brown sugar
Garnishing: 1 pinch of ground cloves or,
fresh orange thinly sliced 5 pcs whole cloves
stemmed cherries 1/2 cup water
pineapple rings 2 tbsps cornstarch
<< Automated Metric Conversion Calculator >>

DIRECTIONS:
Preheat oven to 350F. Line a shallow pan with aluminum foil. Peel-off
skin from ham, then place ham, fat side up on lined pan. Score fat
with a sharp knife making crisscross cuts on the surface.
Bake in preheated oven for 2 hours.
For the orange glaze, combine juice and sugar. Mix thoroughly until
sugar is dissolved. Add enough water to make one cup. Pour mixture
into a small pan and cook over medium heat. Thicken with cornstarch
dissolved in water.
Spread glaze evenly over ham. Decorate with cloves and oranges.
Serve garnished with kiwi, stemmed cherries and greens.