Kilawin (Pickled Pork with Soybean Curd)

1/2 pig's head, boiled soft and cut bite-size pieces
3 pcs. tokwa or soy bean curd, in squares and fried
1 head garlic, finely minced
1 big onion, finely sliced
1/2 tsp. ground black pepper or whole peppercorn, pounded
1 cup native vinegar
1 tbsp. soy sauce

Mix above ingredients together. This may be a complimentary dish to the Pancit Luglog or served separately.

Embutido

1/2 kilo lean pork, ground
1/2 cup vienna sausage, chopped
1 1/2 tsps. salt
 1/8 tsp. pepper
1 tsp. seasoning
2 tsps. all purpose flour
1/4 cup sweet relish
2 eggs
1/4 kilo leaf lard or sinsal
1 hard boiled egg, sliced
1 pc. chorizo de bilbao, or 4 vienna sausages cut lengthwise into 4
1/4 cup raisins

Combine first 8 ingredients. Blend thoroughly.
Spread pork mixture on an 8"x10" piece of leaf lard. Arrange slices of hard boiled eggs, chorizo de bilbao or vienna sausages and raisins on pork mixture. Roll as for jelly roll. Wrap in cheese cloth or aluminum foil. Boil in soup stock for 1 hour or if wrapped in aluminum  foil, bake in moderate oven (350°F) for 1 hour.
Chill.
Before serving, remove wrappings and slice.
Makes 2 roll.

Pork and Shrimp Omelet

You will need:
1/4 kilo pork
20 shrimps
2 onions
2 potatoes
3 cloves garlic
2 tbsp toyo
2 eggs
6 tbsp raisins
1/2 cup lard
2 tomatoes
Banana leaf
Salt and pepper

Fry the meat until brown. Peel the shrimps and slice fine. Slice the tomato and onion very fine. Slice the potato fine and fry. Saute the garlic, onion, tomato, and potato, then add the meat, shrimps and raisins. Mix very well, add toyo and pepper and let it dry and remove from fire. Beat the eggs and get banana leaf. Prepare the hot lard, and place the banana leaf. Pour one-half of the beaten eggs, and put the mixture. On top, add the other half of the beaten eggs. Fry until brown and turn, and brown the other half. Remove the banana leaf. Place on a platter.