PORK NILAGANG – Filipino Recipes – Pork Recipes – Pinoy Cooking

PORK NILAGANG - Filipino Recipes - Pork Recipes - Pinoy Cooking
PORK NILAGANG – Filipino Recipes – Pork Recipes – Pinoy Cooking
Welcome to Easy Recipes, We make short cooking videos that are about 2 mins and under. Each video is designed for you to pause and cook. They are all easy to follow and give great results.
No talking just straight ahead easy, simple “ How To “ step by step recipes. Please give us a thumbs up and of course subscribe to the channel. So if you need to know how to make springs rolls, cook the best lasagne, make the best Indian curry, create a super salad, make a quick pasta, steam a fish, fry a steak, grill chicken or poach an egg then you have come to right place. https://www.youtube.com/c/EasyRecipesHowtocookgreat
Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American, as well as other Asian and Latin influences adapted to indigenous ingredients and the local palate. http://www.howtocookgreatfilipino.com
Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas, also spaghetti and lasagna of Italian origin. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), http://www.howtocookgreatfilipino.com
puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a peanut sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, http://www.howtocookgreatfilipino.com
eggplant, beans, okra, and tomato stew flavored with shrimp paste) crispy pata (deep-fried pig’s leg), hamonado (pork sweetened in pineapple sauce), sinigang http://www.howtocookgreatfilipino.com
(meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls).

“Adobo/Inadobo” − cooked in vinegar, oil, garlic and soy sauce.
“Babad/Binabad/Ibinabad” − to marinate.
“Banli/Binanlian/Pabanli” − blanched.
“Bagoong/Binagoongan/ – sa Bagoong” − cooked with fermented fish paste bagoong.
“Binalot” – literally “wrapped.” This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible .http://www.howtocookgreatfilipino.com

“Buro/Binuro” − fermented.
“Daing/Dinaing/Padaing” − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
“Guinataan/sa Gata” − cooked with coconut milk.
“Guisa/Guisado/Ginisa” or “Gisado” − sautéed with garlic, onions and/or tomatoes.
“Halabos/Hinalabos” – mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
“Hilaw/Sariwa” – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
“Hinurno” – baked in an oven or roasted.
“Ihaw/Inihaw” − grilled over coals.
“Kinilaw” or “Kilawin” − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
“Laga/Nilaga/Palaga” − boiled/braised.
“Nilasing” − cooked with an alcoholic beverage like wine or beer.
“Lechon/Litson/Nilechon” − roasted on a spit.
“Lumpia” – wrapped with an edible wrapper.
“Minatamis” − sweetened.http://www.howtocookgreatfilipino.com

“Pinakbet” − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.
“Paksiw/Pinaksiw” − cooked in vinegar.
“Pangat/Pinangat” − boiled in salted water with fruit such as tomatoes or ripe mangoes.
“Palaman/Pinalaman” − “filled” as in siopao, though “palaman” also refers to the filling in a sandwich.
“Pinakuluan” – boiled.
“Prito/Pinirito” − fried or deep fried. From the Spanish frito.
“Relleno/Relyeno” – stuffed.
“Tapa/Tinapa” – dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
“Sarza/Sarciado” – cooked with a thick sauce.
“Sinangag” – garlic fried rice.
“Sigang/Sinigang” − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.
“Tosta/Tinosta/Tostado” – toasted.
“Torta/Tinorta/Patorta” – to cook with eggs in the manner of an omelette.

PORK NILAGANG – Filipino Recipes – Pork Recipes – Pinoy Cooking

One thought on “PORK NILAGANG – Filipino Recipes – Pork Recipes – Pinoy Cooking”

  1. Looks good. Note that the name of the dish should be pork nilaga and not pork nilagang. You can say also “nilagang baboy” or “nilagang pork”. 😊

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