PORK ADOBO

Pork Adobo Ingredients:

1 kilo pork belly (liempo);
cut into 2-inch sizes
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.
Saut 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 oily 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 oily 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 additionals and optionals as others love to make their
adobo special and like 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.
Pork loin or butt is a good substitute if you don't like pork belly for your adobo.

BICOL EXPRESS

Bicol
Ingredients:

Express

- 2 lbs pork belly; cut in

slices
- 1/2 cup of Philippine bird's
eye pepper (siling labuyo)
or
long chili pepper (siling
haba)
- 3 cups coconut milk
- 1/2 cup sauted shrimp
paste (bagoong alamang)
- 4 cloves garlic; minced
- 1 small onion; chopped

Bicol Express Cooking Preparation:

In a saucepan, saut garlic and onion. Drop the pork and bird's eye pepper.
Continue sauteing until pork starts to render fat and edges turn to brown. Add
sauted shrimp paste and stir, then pour the coconut milk (you may pour gradually in
preference to the amount of sauce you want). Simmer and cook until pork is tender
and oily consistency is achieved. Serve hot!

Meatballs with Sweet and Sour Sauce

Sweet
and
Sour
Meatballs Ingredients:
Meatballs Ingredients:
1 kilo ground pork or beef
1 onion; minced
1 tablespoon garlic; minced
3 well beaten eggs
1/2 cup flour
Ground pepper
Soy sauce
Salt

Sauce

Mixture

Ingredients:
1 can pineapple (set aside juice); sliced
1 carrot; sliced
1 bell pepper; sliced lengthwise
4 cloves garlic; minced
1 onion; chopped
1/2 tablespoon salt
1 tablespoon sugar
3 tablespoons soy sauce
1/2 cup water
2 tablespoons flour
Ground black pepper
Cooking oil
Sweet and Sour Meatballs Cooking Instructions:
In a bowl, mix all the meat balls ingredients together. Season with salt, soy sauce,
and pepper according to taste. Form a ball 1 diameter out of the mixture. Deep fry
the raw meat balls until golden brown. Strain, drain in a plate with paper towel, and
set aside in a platter.
In a skillet, saut garlic and onion. Add the pineapple and carrot. Simmer for 10
minutes. Add the pineapple juice, sugar, soy sauce, water, flour, salt and water.

Simmer until a saucy consistency is achieved. Add bell pepper. Simmer for 1
minute.
Pour the hot sauce (mixture) on top of the meat balls. Serve hot with rice!

Kare Kare
Kare Kare Ingredients:
2 lbs oxtail; cut into chunks
2" length
1 onion; chopped
1 small banana heart;
sliced
1 bundle pechay or bok
choy; cut in two pieces
1 bundle of string beans;
cut into 3-inch length
1 piece eggplant; sliced
1 cup grounded peanuts
1/2 cup grounded toasted
rice
5-6 cups of water
1/2 cup annato seeds
soaked in 1/2 cup warm
water
Fish sauce
Kare Kare Cooking Instructions:
When using a pressure cooker:
In a pressure cooker, cook the oxtail with onion and enough water to cover for about
30 minutes or until oxtail is tender. Carefully uncover pressure cooker, then add the
grounded toasted rice, grounded peanuts, and annatto water. Stew, stirring
occasionally, until sauce becomes gelatinous.
Add the vegetables one at a time respective to their tenderness (usually pechay or
bok choy is added last). Season with fish sauce and cook until done. Serve with
shrimp paste and steamed rice.
When using a crokpot:
In a crokpot, cook the oxtail in low heat with onion and enough water to cover for
about 5 to 6 hours or until oxtail is tender. Transfer the stew to a saucepan then add
the grounded toasted rice, grounded peanuts, and annatto water. Stew, stirring
occasionally, until sauce becomes gelatinous.

Add the vegetables one at a time respective to their tenderness (usually pechay or
bok choy is added last). Season with fish sauce and cook until done. Serve with
shrimp paste and steamed rice.
Cooking Tip:
Make sure to read the pressure cooker manual when opening the pressure cooker to
ensure safety.
To make annatto water, soak 1/2 cup annatto seeds in 1/2 cup warm water then
squeeze the seeds with your fingers. Drain the annatto seeds, and keep the annatto
water for cooking.

Papaitan
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 sauting 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, drop by drop, (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.