Adobo Pork Recipe

Pork Adobo Ingredients:

1 kilo pork; cut into 2-inch pieces

1 head garlic; pounded 

1/2 small onion; chopped 

4 dried bay leaves

1/2 tablespoon peppercorns

6 tablespoons soy sauce 

6 tablespoons vinegar 

1 cup rice water 

1 tablespoon oyster sauce (optional add-on)

Cooking oil

Pork Adobo Cooking Instructions:

Marinate pork in soy sauce, garlic, and peppercorns for 30 minutes.

Sauté onion, then drop the marinated pork and bay leaves. Continue sauteing until liquid has evaporated and meat starts to render fat. Pour the marinade including the bits of garlic and a cup of rice water. Continue boiling in medium fire until pork becomes tender. Pour vinegar and simmer until little sauce is left.

Another easy way of doing it is to combine the pork, vinegar, garlic, water, soy sauce, bay leaves, peppercorns, and other seasonings of your choice in a saucepan. Bring to a boil, lower heat to medium fire, and then cook until a thick sauce is formed. Serve hot!

Cooking Tips:

The basic ingredients of adobo is pork, soy sauce, garlic, vinegar, and water. The other ingredients are just additional and optional condiments as some folks love to make their adobo special and love to have variations.

Boiling the pork without vinegar in the beginning of cooking procedure makes the process of pork tenderization faster. Add the vinegar when pork is already tender.

Adding 1 tablespoon of oyster sauce will make your pork adobo more delicious.

Filipino Kare Kare Recipe

Kare Kare Ingredients:

Meat Ingredients:

• 1/2 kilo beef's oxtail; cut in 3-inch chunks
• 1/2 kilo beef's tripe; cut in 2-inch x 3-inch

Vegetables Ingredients

• 4 pieces eggplant, sliced in 1-inch thick
• 1 bundle pechay (bok choy); cut into 2 pieces
• 10 string beans; cut in 2-inch long
• 1 banana heart (puso ng saging); cut in lengths

Other Ingredients:

2 pieces onions; chopped

2 heads garlic; minced

2 tablespoons annatto (atsuete) seeds

1 cup peanut butter

1/4 cup grounded toasted rice

Salt and pepper to taste

Bagoong alamang

Cooking oil (olive oil preferred)

Water

Kare Kare Cooking Instructions:

Fry annatto seeds in 4 tablespoons of oil. Drain annatto oil in bowl and discards seeds.

Boil beef’s oxtail with enough water to cover until tender. Strain oxtail and save broth. Meanwhile, blanch beef's tripe with boiling water and set aside.

Using 1 tablespoon of annato oil, sauté garlic and onion in a large saucepan. Add oxtail, saute, and brown all sides, then drop the tripe. Saute again for a while, then add broth just enough to create a sauce. Simmer, then add the vegetables. When tender, add the grounded peanut, toasted ground rice, and the rest of the oil to thicken the sauce. Season with salt and pepper to taste. Simmer, then serve hot with bagoong alamang.

Lechon Kawali Recipe

Lechon Kawali  Ingredients:

I kilo pork belly (liempo)

2 tablespoon salt 

1/2 tablespoon peppercorns

4 cloves garlic; pounded

1 bottle 7-up (optional)

Cooking oil

Sauce Ingredients:

Vinegar

Soy sauce 

Onion ; chopped

Garlic; mined

Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions:

Boil water with salt, garlic, peppercorn, and 7-up. Add pork and continue boiling until tender. Strain pork and keep dry. Deep fry in hot cooking oil until golden brown and crispy. Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce, onion, and garlic

Pork Adobo with Eggs and Potato (Adobong Baboy Recipe)

Pork Adobo Ingredients:

1 kilo pork; cut in cubes 

1 head garlic; pounded 

1 medium onion; chopped 

1 tablespoon sugar 

4 laurel leaves 

6 tablespoons soy sauce 

6 tablespoons vinegar 

1 tablespoon ground black pepper 

1 cup rice water 

1 potato; quartered 

Hard boiled eggs

MSG (optional) 

Cooking oil

Pork Adobo Cooking Instructions:

Fry potato in 3 minutes. Set aside.

Light brown the pork, then add rice water, vinegar, soy sauce, and the rest of the ingredients except the potato and hard boiled eggs. When pork is light tender, add the potato. Cook until done or when little sauce is left, then garnish with hard boiled eggs.

Ilocano Igado Recipe

Igado Ingredients:

1 kilo combination of the following:

• Pork’s liver; cut in slices
• pork’s kidney; cut in slices
• pork’s heart; cut in slices

4 cloves garlic; pounded

1 medium onion; chopped

1 segment ginger; cut in stripes

1 small can green peas (gisantes)

1 small carrot; cut in slices

1 bell pepper; cut in slices

1 cup vinegar

Soy sauce

Salt and pepper

Cooking oil

Igado Cooking Instructions:

In a bowl, marinate liver in vinegar. Set aside.

Saute garlic, ginger, and onion in oil. Add pork’s heart and kidney and spice with salt and pepper. Saute for 15 minutes or until broth comes out from the innards (add 1/4 cup water if necessary to soften). Add the liver and continue sauteing for another 5 minutes. Add soy sauce to season and continue cooking until sauce thickens. Add the carrots fist and when tender, drop the bell pepper and peas. Cook until vegetables are done.

Agos-Os Recipe

Agos-Os Ingredients:

1/4 kilo pork or beef; thin slices

1 onion; minced

4 cups mashed sweet potato (kamote)

Banana leaf

Salt to taste

Agos-Os Cooking Instructions:

Season the mashed boiled sweet potato with salt, then mix the onion. Set aside.

On a dry banana leaf, spread about one centimeter thick of mashed sweet potato. Put on top layer the meat, then spread again the mashed sweet potato. Do this until two layers of meat and three layers of mashed sweet potato are spread.

Roll the layers (8” long) carefully with banana leaf. Tie both ends firmly. Keep in a cool place for 1 - 2 days.

Cut into ring slices. You may either fry or broil the Agos-Os.

Papaitan / Pinapaitan Recipe

Papaitan Ingredients:

1/2 kilo following beef innards; cut in 1" cube

• tripe
• liver
• kidney
• heart
• pancreas
• intestines

1 cup beef tenderloin; cut in 1/2" cubes

1/4 cup bile

1 onion; minced

4 cloves garlic; minced

1 head ginger; minced

1/4 cup onion leaves

5 Philippine bird's eye peppers (siling labuyo)

Salt and pepper

Fish sauce

Ingredients for cleaning and boiling the innards:

1 lemon; sliced(optional)

8 kalamansi; sliced (optional)

Banana leaves (optional)

1 ginger root; crushed

Papaitan Cooking Instructions:

Wash and mash the raw innards with salt and banana leaves to get rid of the odor. When cleaned, boil in a large kettle with ginger and lemon or kalamasi until tender. Cut into 1/2 inch cubes/lengths. Set aside.

Saute ginger, garlic, and onion. When onion appears translucent, drop the beef innards. Spice with salt and pepper and continue sautéing until enough broth comes out from the innards. Pour enough water to cover the mixture. Bring to a boil and then drop the beef tenderloin. Stew the mixture until cooked, then drop the siling labuyo.

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste. Serve hot in a bowl and garnish with chopped onion leaves.

Cooking Tip:

To make it healthy and if you have the time, cook the papaitan long before you intend to serve. Let it cool, then refrigerate. All the fat will solidify, and you can easily scrape it from the surface. The taste will not change, it will even improve as the meat and all the condiments will have blended so well in the broth already.

Stewing the mixture in low fire for long hours until it becomes yellowish in color will bring the best result.

Calamansi juice will further enhance the taste. And if you want a stronger pepper aroma but not the spice, put some chopped siling haba.