Lechon Baboy

My favorite is lechon baboy because the skin of it the "kubal" is very crispy and so yummy. the fat also is very delicious its really one of my favorite. crispy pata also is so crispilicious but for me its look so dry without a fat. that's why i will not change lechon baboy as my favorite although "humba" is my most favorite. for you guys, which is more delicious crispy pata? or is it lechon baboy?

Well for me, I can say that both are delicious. But I like lechon more than crispy pata. I like its taste. I like roasted meat with tasty gravy. I also eat crispy pata but not as much as I do with lechon.

 As my own opinion i think if all people here in this earth will be given a chance to tryand taste "Lechong baboy", they will surely also love this food and i think that there will be a big chance that many foreigners and tourist will go visit our country because of the good taste of LECHONG baboy. As i know, many Filipino and other people, especially those rich people spend a big amount of money just to taste many kinds of food, which is good for their taste and they really enjoy eating the food, if the really like it. Sometimes they just go ask with the one who cooked it, about how to make that food,because they really like it. 
But being practicality, if the only choice is "CRISPY PATA", i will also go with this food because of the reason PATA is also a part of the body of LECHONG BABOY that's why, it also have the same taste. In logic if i love LECHONG baboy it means i also love PATA because Pata is part of lechong baboy. I hope you get my point my friend.

Tahong na Tinola

Tinolang tahong is a simple Pinoy way of cooking tahong or mussels. 
The broth of tinolang tahong is very refreshing. 

The best way to cook is first boil the water with the aromatics before adding the mussels. Should you prefer more broth then you have to add more water and little salt to taste. Lemongrass could be boiled with the water if you want an additional zest to the dish. 

Overcooking will shrink the mussel meat therefore it is very important that is should be cooked until the shells had opened. 


1 kilo tahong, mussel
1 thumb size ginger, sliced into strips
1/2 head garlic, crushed
1 medium size onion, sliced
1 bundle kangkong tops, trimmed
2-3 pieces green sili
cooking oil


Wash mussels and place in a bowl, cover with water and let sit in for several hours to allow the mussels to expel dirt and discard water, wash and drain. In a wok or pan sauté garlic, ginger and onion. Pour 1 cup water and bring to a boil. Add mussels and allow water to boil once more and simmer until the shells start to open, now add inkangkong and green sili , simmer for another 2-3 minutes or until done. Serve hot.


Tapa is a meat viand typically made from thinly-sliced beef (tapang baka), and served with rice and egg in the much-loved tapsilog. It is marinated with a mildly sweet sauce, suited to the Pinoy palate, and is a favorite in eateries all over the country. Tapsilog composed of Tapa(beef),sinangag(Fried rice) and Itlog(Fried egg).

Filipinos never tire of tapsilog, Plus, by preparing this from your home, you guarantee freshness and top-quality ingredients compared to the store varieties. This viand can come in several ways — as lunch boxes, sandwiches, frozen bulk purchases, etc. — so you have a number of business options.

1 kg lean beef (beefsteak cut, round, or rump), sliced 1/4 inch thick
Ground black pepper
2 tbsp finely chopped garlic
1/2 tsp distilled white vinegar
Soy sauce (optional)
Vegetable oil
MSG (vetsin)

Getting Started
Use the meat pounder to tenderize and thin out the meat.
Place the meat into the stainless steel bowl, together with salt, pepper, sugar, chopped garlic, MSG, white vinegar, and 3 to 4 tbsp of soy sauce. Mix well.
Transfer everything to a plastic container, and let meat marinate for about 12 hours in the refrigerator. Remove and mix again.
You can opt to repack and freeze the meat for a later date. When the meat is ready to be served, fry in a hot pan, using vegetable oil. Tapa is usually eaten together with fried rice and egg.

Chef Macky’s CRISPY PATA

This recipe is very easy but time-consuming although, it really is all worth it when you bite into the crispy goodness of the fat layer and tenderness of the meat.

6 pieces GARLIC CLOVES, crushed


4-5 pieces of BAY LEAVES, dried

300 ml SPRITE or 7-UP

2 tablespoons of BAKING SODA

2 pieces PORK HOCK (about 1 kilo each) cleaned and trimmed

enough water to cover

1/4 cup good quality FISH SAUCE (patis)

In a big pot, boil pork hocks with garlic, whole peppercorns, bay leaves and sprite or 7-up with enough water to cover the meat for 30 minutes. Add 2 tablespoons of baking soda and cover. Boil for 1 hour and 30 minutes or until pork hock meat is tender. Drain meat and score with a knife, brush with the fish sauce. Cool and wrap in cling film--freeze overnight. In the morning thaw in the refrigerator.

There are two ways of cooking the crispy pata. The first one which is the traditional way of cooking it is to deep-fry it in a big pot of oil (enough to submerge the meat). The oil should have a temperature of 350 degrees farenheit or higher. This is to make sure that the skin is crispy. If the temperature is lower than 350 degrees farenheit, the hock will not cook properly and will be soggy inside because the oil will seep through the meat. The deep frying will take 15 minutes.

The other way of cooking it, which is what I did with mine is to cook it in the broiler for 40 minutes. I prefer it this way because the oil will drip down from the meat making it less "sinful". I found out that cooking it this way also produces a crispy skin.