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Thursday, May 23, 2013

Homemade Tocino

7:10:00 AM 45 Comments
There are days that I crave for rice breakfast and that is normal for Filipino, don't you think? Among the famous staple rice-meat combos in the Philippines are tosilog, tapsilog, longsilog and so on and so forth. But living abroad gives Filipino limited access to these foods. And if there's a chance to buy one, the price seems not fair. The 1/2 kilogram of the cured meats such as tocino and longganisa in Pinoy store cost €5.50 (that is about ₱290.00). I find this expensive, to think that I have all the ingredients in my cupboard to make one.

So one day, I bought a kilo of boneless pork shoulder and make my own tocino. Here it is.

Homemade Tocino


1 kg pork shoulder (preferably boneless and cut into thin strips)
1 cup sprite / 7-up
1 cup pineapple juice
2 cups brown sugar
6 tablespoonsketchup (banana/tomato)
4 tablespoons soy sauce (preferably light, if not available put 3 tbsp of water to produce lighter output)
2 cloves garlic (minced) or 1 tbsp garlic powder
5 teaspoon salt
1 teaspoon ground black pepper

  1. Mix all the ingredients in a bowl with cover. Make sure that all the meat are covered with the marinade. 
  2. Store it in the fridge (preferably the chiller) for at least 2 days to cure the meat properly. 
  3. Cooking the meat should be easy, just put it in the pan, pour some of the marinade and few tablespoons of water. 
  4. Let it simmer until all the liquid evaporates.
  5. Put some cooking oil and fry it. 
  6. Serve with fried rice or boiled rice, tomatoes and egg. 

You are free to adjust the amount of the ingredients depending on your taste. 

Wednesday, May 15, 2013

Pancit Luglog (Palabok)

8:24:00 AM 16 Comments
Any occasion of the year, the favorite noodle recipe at our home is Palabok. There are two versions of this dish, one is the Pancit Palabok and the other in Pancit Luglog. The difference between the two is the kind of noodles to use. For the first one, the noodles are thin (bihon) and for the latter, the noodles are thick (just like in my mom's recipe). 

I tried my mother's recipe many times, I just did some twist by frying the pork after boiling it. But you can just boil it (that's totally fine) as long as it is cooked well. Ingredients may also vary depending on what you like and what is available in your place. 

Even if it's so fastidious to prepare still I love to do it especially when you get the see the final outcome. 


For the Noodle:                   
1 kilogram Pancit Luglog

For the Sauce:
1 tablespoon vegetable or sunflower oil
2 cloves of garlic (minced)
1 medium size onion
1/4 cup smoked fish (tinapa flakes)
2 cups shrimp juice (the juice that you've set aside after boiling the shrimp for the toppings)
1 tablespoon of annatto (achuete) powder (diluted in 2 tbsp lukewarm water) or 1/2 cup of annatto seeds  soaked in 1/2cup water
1 tablespoons fish sauce
1/4 teaspoon ground black pepper
5 - 6 tablespoons corn flour (diluted in 1/2 cup of water)
Salt to taste

For the Toppings:
2 hard boiled egg (sliced)
300 grams boiled shrimp (peeled off / set aside the broth for the sauce)
200 grams boiled pork (sliced)
1/2 cup smoked fish (tinapa flakes)
1/2 cup pork crackling/ pork rind (crushed chicharon)
2 - 3 stems spring onion (finely chopped)
5 cloves garlic (minced and fried) 


  1. Soak the noodles in a water while you are cooking the sauce.
  2. Prepare all the toppings as instructed above. 
  3. In a saucepan, heat the oil. Sauté garlic, onion and shredded smoked fish.
  4. Pour the shrimp juice and simmer for three minutes. 
  5. Put the diluted annatto powder, fish sauce and pepper. Let it simmer for another 1 minute.
  6. Pour the diluted corn flour. Again let it simmer for 3 minutes or until the sauce is thick enough to cover the back of the spoon. Set it aside. 
  7. Boil water in a large sauce pan and cook the noodles for about a minute or until the noodles are cooked. Keep it firm as you don't want it to become mushy. Drain the noodles.
  8. Put the noodle in a platter, pour the sauce and arrange the toppings. 
  9. Serve with lemon slices or calamansi. 

Hope you enjoy this recipe. Let's eat.