Lugaw at Pares

13/10/2024

13/10/2024

Pork Steak is a flavorful and tender Filipino dish often made from marinated pork shoulder or pork chops, simmered in soy sauce, calamansi (or lemon), and onions. It’s a comforting dish that’s easy to make and great with steamed rice. Here’s a simple and delicious Pork Steak recipe:

Ingredients:
4 pork steaks or pork shoulder chops (about 1 inch thick)
1/4 cup soy sauce
1/4 cup calamansi juice (or lemon juice)
1/4 teaspoon ground black pepper
3-4 cloves garlic, minced
1 medium onion, sliced into rings
1/2 cup water
2 tablespoons cooking oil
Salt and pepper to taste
Optional: a pinch of sugar (to balance the flavors)
Instructions:
Marinate the Pork:

In a bowl, combine the soy sauce, calamansi juice (or lemon juice), black pepper, and minced garlic. Mix well.
Add the pork steaks to the marinade, ensuring they are fully coated. Marinate for at least 30 minutes or up to 2 hours for more flavor.
Pan-fry the Pork:

Heat cooking oil in a large skillet over medium heat.
Remove the pork steaks from the marinade (reserve the marinade for later) and fry each piece for about 3-5 minutes per side or until browned. Remove the pork and set aside.
Cook the Onion:

In the same pan, sauté the onion rings until they become soft and translucent. You can add a bit more oil if necessary.
Simmer with Marinade:

Return the pork steaks to the pan, then pour in the reserved marinade and water. Let it simmer over low heat for 15-20 minutes, or until the pork is tender.
Add a pinch of sugar (optional) to balance the flavors. Taste and adjust seasoning with salt and pepper if needed.
Serve:

Once the pork is tender and the sauce has thickened slightly, remove from heat.
Serve hot with steamed rice, topped with the cooked onions and the flavorful sauce.
Tips:
Tenderize the Meat: For an extra tender pork steak, you can pound the pork steaks lightly before marinating them.
Optional Ingredients: Some variations of pork steak add a bit of Worcestershire sauce or a splash of vinegar to the marinade for an extra punch of flavor.
Onions: Feel free to add more onions if you love them! They add sweetness to the dish.
This Pork Steak is best served with a generous portion of rice to soak up the savory, citrusy sauce. It’s a satisfying dish for lunch or dinner!

Lugaw at Pares at 1930-E Sandejas Street, Barangay 44, Pasay City, 1300, Philippines

Business Days & Hours: Monday to Friday
Dine-in Time: 4am to 1pm
Pick-Up Time: 4pm onwards

To Order Online

Please Call or Text any of our mobile numbers
Smart: 09608992262, Globe: 09454835167
FB Page: https://www.facebook.com/lugawatpares
Messenger: m.me/438313322699627

13/10/2024

Fried Bangus (Milkfish) is a classic Filipino dish that's simple, crispy, and delicious. The milkfish is typically marinated to infuse it with flavor before being fried to a golden brown. Here’s a basic recipe for Fried Bangus:

Ingredients:
1 whole bangus (milkfish), cleaned and sliced or butterflied
1/4 cup vinegar
4 cloves garlic, minced
1 medium onion, sliced (optional)
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon soy sauce (optional)
Cooking oil for frying
Instructions:
Prepare the Bangus:

Clean the bangus by removing the scales, gills, and guts. You can ask the fish vendor to butterfly it or cut it into serving-sized pieces.
Rinse the fish well and pat it dry.
Marinate the Fish:

In a bowl, combine vinegar, garlic, black pepper, salt, and soy sauce (optional). Mix well.
Place the bangus in the marinade and let it sit for at least 30 minutes or up to 2 hours for better flavor absorption.
Fry the Bangus:

Heat a generous amount of cooking oil in a frying pan over medium heat.
Once the oil is hot, carefully place the marinated bangus skin-side down in the pan. Be cautious of oil splatters.
Fry the fish for about 5-7 minutes on each side or until the skin becomes crispy and golden brown. You may need to adjust the heat to prevent burning while ensuring that the fish is cooked through.
Drain and Serve:

Once fried, remove the bangus from the pan and let it drain on a plate lined with paper towels to remove excess oil.
Serve:

Serve the fried bangus hot with a side of steamed rice, and pair it with vinegar and garlic dipping sauce or calamansi (Filipino lime) with soy sauce.
Optional Add-ons:
Garlic Rice: Pair the fried bangus with garlic fried rice for a more flavorful meal.
Dipping Sauce: A simple mixture of vinegar, crushed garlic, and chili can enhance the bangus' flavor.
Eggplant Salad (Ensaladang Talong): A common side dish with fried bangus.
Fried bangus is a favorite for breakfast, lunch, or dinner and often enjoyed with a side of fresh tomatoes and onions or ensaladang mangga (green mango salad).

Lugaw at Pares at 1930-E Sandejas Street, Barangay 44, Pasay City, 1300, Philippines

Business Days & Hours: Monday to Friday
Dine-in Time: 4am to 1pm
Pick-Up Time: 4pm onwards

To Order Online

Please Call or Text any of our mobile numbers
Smart: 09608992262, Globe: 09454835167
FB Page: https://www.facebook.com/lugawatpares
Messenger: m.me/438313322699627

13/10/2024

Dinuguan is a savory Filipino stew made with pork and pig’s blood. It has a rich, deep flavor, often spiced with vinegar, garlic, and chili. It’s commonly served with p**o (steamed rice cakes) or rice. Here's a traditional recipe for Dinuguan:

Ingredients:
1 kg pork belly or pork shoulder, cut into small cubes (you can also use a mix of pork meat, liver, and intestines for more authenticity)
1 cup fresh pig’s blood (strained to remove clots)
1 1/2 cups vinegar
2 cups water or pork broth
1 medium onion, chopped
4 cloves garlic, minced
2-3 long green chilies (siling haba) or red chili for a spicy version
1 tablespoon cooking oil
2 tablespoons fish sauce (patis) or soy sauce
1 teaspoon sugar (optional)
Salt and pepper to taste
Bay leaves (optional)
Instructions:
Prepare the Pork:

Heat oil in a pan over medium heat. Sauté garlic and onions until fragrant and softened.
Cook the Pork:

Add the pork cubes and stir-fry until lightly browned. You can also add the liver or intestines if using.
Season with fish sauce or soy sauce and stir well.
Simmer:

Pour in the vinegar and let it boil for a few minutes without stirring. Then, add the water or pork broth, and bring it to a simmer.
Add bay leaves, if using, and simmer for 30-40 minutes, or until the pork is tender. You may need to add more water if it dries out.
Add the Blood:

Slowly pour in the pig's blood while stirring continuously to prevent clumping. Continue cooking over low heat while stirring until the sauce thickens. Let it cook for about 10-15 minutes.
Adjust Flavor:

Add sugar (optional) to balance the taste, then season with salt and pepper to taste.
If you want it spicy, add long green chilies or red chili and cook for another 5 minutes.
Serve:

Once the pork is tender and the sauce has thickened, remove from heat. Serve hot with steamed rice or p**o.
Tips:
Pig's blood should be fresh and strained to ensure a smooth sauce.
For a more authentic flavor, some add vinegar and soy sauce in varying proportions, depending on the regional variation.
Dinuguan can be adjusted to your liking: some like it more sour, while others prefer a thicker, richer sauce.
Enjoy this flavorful, classic Filipino dish!

Lugaw at Pares at 1930-E Sandejas Street, Barangay 44, Pasay City, 1300, Philippines

Business Days & Hours: Monday to Friday
Dine-in Time: 4am to 1pm
Pick-Up Time: 4pm onwards

To Order Online

Please Call or Text any of our mobile numbers
Smart: 09608992262, Globe: 09454835167
FB Page: https://www.facebook.com/lugawatpares
Messenger: m.me/438313322699627

13/10/2024

Pineapple Chicken is a delicious dish that combines the flavors of savory chicken with sweet and tangy pineapple. Here's a simple recipe to try:

Ingredients:
1 kg chicken thighs or drumsticks
1 can (432g) pineapple chunks (drain and reserve the juice)
1 medium onion, chopped
3 cloves garlic, minced
1 bell pepper, sliced
1 tablespoon soy sauce
1 tablespoon fish sauce (optional)
1 tablespoon sugar
1 cup coconut milk or evaporated milk
2 tablespoons cooking oil
Salt and pepper to taste
1/2 cup water or chicken broth
1 medium carrot, sliced (optional)
Green onions (for garnish)
Instructions:
Marinate the Chicken:

Marinate the chicken in the reserved pineapple juice, soy sauce, and a little pepper for at least 30 minutes.
Sauté Garlic and Onion:

Heat oil in a pan and sauté garlic and onion until fragrant.
Cook the Chicken:

Add the marinated chicken to the pan and cook until browned on all sides. Pour in the marinade along with the water or chicken broth. Let it simmer for about 15 minutes or until the chicken is cooked through.
Add Vegetables and Pineapple:

Add the bell pepper, carrots (if using), and pineapple chunks. Cook for another 5-7 minutes until the vegetables are tender.
Add Coconut or Evaporated Milk:

Pour in the coconut milk or evaporated milk and stir gently. Add sugar, salt, and pepper to taste. Simmer for another 5 minutes until the sauce thickens slightly.
Garnish and Serve:

Garnish with chopped green onions and serve hot with steamed rice.
Tips:
Coconut milk adds a rich, creamy flavor, while evaporated milk gives a lighter, creamier consistency.
For a bit of heat, you can add some chili flakes or sliced chilies.
Enjoy this tasty Pineapple Chicken dish with your family!

Lugaw at Pares at 1930-E Sandejas Street, Barangay 44, Pasay City, 1300, Philippines\

Business Days & Hours: Monday to Friday

Dine-in Time: 4am to 1pm
Pick-Up Time: 4pm onwards

To Order Online
Please Call or Text any of our mobile numbers
Smart: 09608992262, Globe: 09454835167
FB Page: https://www.facebook.com/lugawatpares
Messenger: m.me/438313322699627

13/10/2024

Pork chops are a popular cut of meat from the pork loin, which is located along the back of the pig. They are typically cut perpendicular to the spine and include a section of the rib or vertebrae. Pork chops are tender, juicy, and versatile, making them a favorite for grilling, frying, baking, or broiling.

Types of Pork Chops:
Rib Chop: Cut from the rib section, these chops have a bone running along one side and a layer of fat, making them flavorful.
Loin Chop: This chop is leaner, cut from the loin section near the spine. It may have a "T-bone" shape with tenderloin and loin muscles.
Shoulder Chop: Cut from the shoulder, these chops are fattier and often have more connective tissue, making them ideal for slow cooking.
Boneless Chop: Taken from the loin, this chop is entirely meat with no bone. It’s lean but can dry out easily if overcooked.
Cooking Methods for Pork Chops:
Grilling: A popular way to cook pork chops, giving them a smoky flavor and a nice char.
Pan-frying: Cooks the chops quickly and gives them a crispy outer crust.
Baking: Slow baking in the oven allows for even cooking, and you can add seasonings, sauces, or vegetables for extra flavor.
Broiling: Cooks chops at high heat under a broiler for a crispy surface.
Slow-cooking: Ideal for shoulder chops, this method makes the meat tender and juicy over time.
Common Seasonings:
Pork chops can be seasoned simply with salt and pepper or marinated with various spices, herbs, and sauces like soy sauce, garlic, rosemary, thyme, or barbecue sauce, depending on the flavor profile you want.

Pork chops are a great source of protein and can be paired with a variety of side dishes, such as mashed potatoes, roasted vegetables, or rice.

Lugaw at Pares at 1930-E Sandejas Street, Barangay 44, Pasay City, 1300, Philippines

Business Days & Hours: Monday to Friday
Dine-in Time: 4am to 1pm
Pick-Up Time: 4pm onwards

To Order Online

Please Call or Text any of our mobile numbers
Smart: 09608992262, Globe: 09454835167
FB Page: https://www.facebook.com/lugawatpares
Messenger: m.me/438313322699627

12/10/2024

Pork Steak is a flavorful and tender Filipino dish often made from marinated pork shoulder or pork chops, simmered in soy sauce, calamansi (or lemon), and onions. It’s a comforting dish that’s easy to make and great with steamed rice. Here’s a simple and delicious Pork Steak recipe:

Ingredients:
4 pork steaks or pork shoulder chops (about 1 inch thick)
1/4 cup soy sauce
1/4 cup calamansi juice (or lemon juice)
1/4 teaspoon ground black pepper
3-4 cloves garlic, minced
1 medium onion, sliced into rings
1/2 cup water
2 tablespoons cooking oil
Salt and pepper to taste
Optional: a pinch of sugar (to balance the flavors)
Instructions:
Marinate the Pork:

In a bowl, combine the soy sauce, calamansi juice (or lemon juice), black pepper, and minced garlic. Mix well.
Add the pork steaks to the marinade, ensuring they are fully coated. Marinate for at least 30 minutes or up to 2 hours for more flavor.
Pan-fry the Pork:

Heat cooking oil in a large skillet over medium heat.
Remove the pork steaks from the marinade (reserve the marinade for later) and fry each piece for about 3-5 minutes per side or until browned. Remove the pork and set aside.
Cook the Onion:

In the same pan, sauté the onion rings until they become soft and translucent. You can add a bit more oil if necessary.
Simmer with Marinade:

Return the pork steaks to the pan, then pour in the reserved marinade and water. Let it simmer over low heat for 15-20 minutes, or until the pork is tender.
Add a pinch of sugar (optional) to balance the flavors. Taste and adjust seasoning with salt and pepper if needed.
Serve:

Once the pork is tender and the sauce has thickened slightly, remove from heat.
Serve hot with steamed rice, topped with the cooked onions and the flavorful sauce.
Tips:
Tenderize the Meat: For an extra tender pork steak, you can pound the pork steaks lightly before marinating them.
Optional Ingredients: Some variations of pork steak add a bit of Worcestershire sauce or a splash of vinegar to the marinade for an extra punch of flavor.
Onions: Feel free to add more onions if you love them! They add sweetness to the dish.
This Pork Steak is best served with a generous portion of rice to soak up the savory, citrusy sauce. It’s a satisfying dish for lunch or dinner!

Lugaw at Pares at 1930-E Sandejas Street, Barangay 44, Pasay City, 1300, Philippines

Business Days & Hours: Monday to Friday
Dine-in Time: 4am to 1pm
Pick-Up Time: 4pm onwards

To Order Online

Please Call or Text any of our mobile numbers
Smart: 09608992262, Globe: 09454835167
FB Page: https://www.facebook.com/lugawatpares
Messenger: m.me/438313322699627