Grilled Pork Tocino and Gulay na Upo

July 30, 2012: Monday Dinner

Grilled Pork Tocino

Ingredients:  2 lbs Pork Shoulder, sliced 1/4 inch thick
                   1 package Pamana Tocino Mix  (Seafood City)


Procedure:   1.  In a bowl, combine pork and Tocino mix.  Transfer to a
                         Ziploc. Seal and refrigerate to marinate fully.  At least
                        3 to 24 hrs.


                  2.   Grill or pan Fry in a small amount of oil.  Cook 1 side at a time.
                        (I grilled mine, less grease)




Gulay na Upo

Ingredients:   2 TBSP Cooking Oil
                    1/4 cup Shrimps, peeled, deveined cut to small pieces (set aside head)
                    Crushed Garlic
                    Chopped Onion
                    Chopped Tomato
                    1 whole Upo, peeled, remove seeds, sliced
                    Patis
                    Black Pepper
                    1 Shrimp Cube

Procedure:  1.  Boil shrimp heads with 1 cup water for shrimp broth.  Set aside.
                  2.  Heat oil, saute garlic, onion, tomato and shrimp cube.  Season with with patis
                       and black pepper.
                  3.  Add shrimps, cook for 3 minutes.
                  4.  Add Upo and Shrimp broth ( DO NOT include the head). Stir well.

                  5.  Cover and cook until Upo is ready.