Pork Sinigang (Pork in Sour Soup)

Ingredients:

• 1 kilo pork; cut in 1 1/2 inches chunks (liempo, kasim, or ribs)
• 10 tamarind seeds or 1 pack sinigang mix
• 1 big Onion (diced)
• 4 big tomatoes (quartered)
• 2 pieces Radish (sliced)
• 6 string beans(sitaw) or greenbeans, cut in 2” length
• 1 bundle swamp cabbage (Kangkong) – cut into 2″ long
• 4 pieces taro (gabi) ; peeled and cut in halve
• 3 pieces Hot banana peppers (Siling mahaba)
• fish sauce (patis) or salt
• Side Sauce
• Fish (or soy) sauce
• Lemon (or calamansi) juice
• Or you can mix both soysauce and calamansi

Cooking Procedure:

1. Boil Tamarind in water to soften.
2. Pound and extract all juices and set aside.
3. In a saucepan or stock pot, boil pork until tender. Add onion, tomato, and tamarind juice (1pack of sinigang mix) . Add taro until tender and thickens the soup. Simmer, then add the radish and string beans. When tender, add the swamp cabbage.
4. Season with salt or fish sauce according to taste.
5. Side with fish sauce and lemon (or calamansi) juice or soy sauce with lemon (or calamansi) juice, whichever is your preference.
6. Share, Serve hot and enjoy!

Nilagang Baboy (Boiled Pork w/ Vege)

Ingredients:

• 1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
• 7 cups water (depends on your preference)
• 3 cloves garlic, crushed
• 1 onion, quartered
• 2 green onions (scallions), sliced into 1” long
• 1/4 tsp. peppercorn
• 2 pcs pork broth cubes (knorr)
• 2 eddoes- also known as taro or gabi, quartered (optional)
• 2 potatoes, quartered
• 2 pcs corn on the cob (optional) cut into manageable pcs
• 3 pcs ripe saba bananas (optional) into into pcs
• cabbage leaves (pechay)
• 1 bundle green beans
• salt to taste

Cooking Procedures :

1. Place pork in a big pot and let it covered with water. Bring to boil. Lower the heat and let it simmer until pork is tender for about an hour.

2. Remove all the resulting scum that will rise to the top of the pot.

3. Add crushed garlic, sliced onions, scallions, peppercorn, corn, banana and pork broth cubes.

4. Add quartered taro (if using) and potatoes. Cook until tender.

5. Add the green beans. Simmer for 5 minutes. Correct the seasoning, season with salt if needed.

6. Add the cabbage (repolyo).Then remove from heat leave for about 3minutes (Do not overcook the green vegetables.

7. Serve hot and enjoy!

Chicken and Pork Adobo (Mix)

Ingredients:

• 1/2 kilo pork, cut into cubes
• 1/2 kilo chicken, cut into pieces
• 1 head garlic, minced
• 1 medium size red onion, diced
• 1 cup soy sauce
• 1 cup vinegar
• 2 cups of water
• 1/2 teaspoon ground pepper
• 5 laurel leaves (bay leaves)
• 3 tablespoons of cooking oil or olive oil
• 3 tablespoons of rice water (if you have no rice water, water will do)
• 1 tablespoon oyster sauce (optional add-on)
• 3 pcs medium size potato, cut into serving pieces (optional)

Cooking procedure:

1. In a large container, combine the soy sauce, garlic and onions then marinade the pork and chicken overnight

2. Place the cooking oil in a pan and apply heat

3. When the oil is hot enough, put-in the marinated pork and chicken

4. Add the rice water and bring to a boil

5. Add the dried bay leaves and potatoes then simmer for 30 minutes or until the chicken & potatoes are tender

6. Add vinegar, salt, and pepper and simmer for 10 to 12 minutes

7. Serve hot. Share and Enjoy!

Pork Dinuguan (Pork Blood Stew)

Ingredients:

• 1 lb pork diced
• 1 cup frozen pigs blood
• 1/4 lb Pork liver diced
• 1 teaspoon Salt
• 2 tablespoon Oil
• 1/4 teaspoon msg (optional)
• 2 cloves garlic minced
• 1 Onion diced
• 2 teaspoon sugar
• 1/2 cup vinegar
• 1 1/2 cup broth
• 3 Hot banana peppers (siling mahaba)
• 2 tablespoon fish sauce (Patis)
• 1/4 teaspoon oregano (optional)

 Cooking Procedure:

1. Cover pork with water and simmer for 30 minutes. Remove from broth and dice. Save 1-1/2 cups of broth.

2. In a 2-quart stainless steel or porcelain saucepan heat oil and saute garlic and onions for a few minutes. Add pork liver fish sauce, salt and MSG. Saute for 5 minutes more.

3. Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.

 4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick stirring occasionally to avoid curdling.

 5. Add hot banana peppers and oregano and cook 5 minutes more. Serve hot.

Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4

Tinolang Manok (Chicken Ginger Stew w/ Vege)

Ingredients:

• 1 lb. chicken, cut into serving pieces (or any choice cuts of your liking)
• 1 thumb-sized fresh ginger root, cut into strips
• 2 cloves garlic, crushed
• 1 onion, chopped
• 2 tbsp. fish sauce (patis)
• 5 cups water (or rice water – 2nd washing)
• 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
• 2 cups chili (sili) leaves or malunggay or 1/2 lb. spinach
• salt, to taste
• 3tbsp vegetable oil

Cooking Procedures:

1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until, add onions, stir-fry until softened and translucent.

2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with fish sauce (patis) and salt.

3. Pour in water (or rice water). Bring to boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes). Continue simmering until chicken and vegetable are tender. Correct seasonings and then add chili leaves or malunggay or spinach. Stir to combine until well blended. Remove from heat.

4. Leave it for 5 minutes for the green vegetables to be cook then transfer to a serving dish. Share, serve hot and enjoy!

Chicken Adobo

Ingredients:

• 2 lbs chicken, cut into serving pieces
• 3 pcs dried bay leaves
• 4 tbsp soy sauce
• 4 tbsp vinegar
• 3 cloves garlic, minced
• 2 cups water
• 1/4 cup cooking oil
• salt and pepper
• 3 pcs medium size potato, cut into serving pieces (optional)

Cooking procedure:

1. In a large container, combine the soy sauce and garlic then marinade the chicken overnight

2. Place the cooking oil in a pan and apply heat

3. When the oil is hot enough, put-in the marinated chicken

4. Add water and bring to a boil

5. Add the dried bay leaves and potatoes then simmer for 30 minutes or until the chicken & potatoes are tender

6. Add vinegar, salt, and pepper and simmer for 10 to 12 minutes

7. Serve hot. Share and Enjoy!

Chicken Adobo

Ingredients:

• 2 lbs chicken, cut into serving pieces
• 3 pcs dried bay leaves
• 4 tbsp soy sauce
• 4 tbsp vinegar
• 3 cloves garlic, minced
• 2 cups water
• 1/4 cup cooking oil
• salt and pepper
• 3 pcs medium size potato, cut into serving pieces (optional)

Cooking procedure:
1. In a large container, combine the soy sauce and garlic then marinade the chicken overnight
2. Place the cooking oil in a pan and apply heat
3. When the oil is hot enough, put-in the marinated chicken
4. Add water and bring to a boil
5. Add the dried bay leaves and potatoes then simmer for 30 minutes or until the chicken & potatoes are tender
6. Add vinegar, salt, and pepper and simmer for 10 to 12 minutes
7. Serve hot. Share and Enjoy!