Main Courses
Adobong Pusit (Adobo Calamry or Squid)
Ingredients :
Methods :
- 1 lb. squid (calamari), fresh or frozen
- 1-1/2 tsp. salt
- 1/4 tsp. pepper or 1 tsp. peppercorns
- 1/3 cup vinegar
- 1/4 cup water
- 1 tsp. sugar
- 1 bay leaf
- 3 tbsp. vegetable oil
- 3 to 4 cloves garlic, crushed
- 1 onion, sliced
- 3 tomatoes, chopped
Methods :
- Pull out head, tentacles, innards, and transparent ribs from body of squid, making sure not to burst the black tint. Cut off tentacles just above the eyes. Discard innards and transparent ribs. Wash and drain squid bodies and tentacles well. Set aside.
- Combine salt, pepper (or peppercorns, if using) vinegar, water, sugar and bay leaf in a bowl. Add squids and marinate for an hour. Drain, reserving marinade. Strained and set-aside.
- Heat oil in a skillet over medium heat. Sauté garlic until fragrant. Add onions and tomatoes. Stir-fry for a few minutes until soft and wilted.
- Add drained squids. Stir until the squids are half done for about 5 to 8 minutes. Add strained marinade. Bring to a boil and then lower the heat. Correct seasonings. Let it simmer until squids are cook. If desired, allow it to thicken or be a little dry in consistency. Be sure not to overcook the squids.
- Remove from heat and transfer to a serving dish. Serve hot.
Adobong Pinyang Manok (Adobo Pineapple Chicken)
Ingredients :
- 1 whole chicken, cut into serving pieces
- salt and pepper
- 2 cloves garlic, minced
- 2 bay leaf
- 1/2 cup vinegar
- 1 tbsp. soy sauce
- 2 tbsp. atsuete (annatto) oil
- 1 can pineapple tidbits, drained
- In a saucepan, combine chicken with salt, pepper, garlic, bay leaf, vinegar, soy sauce, and atsuete oil.
- Bring to a boil then simmer until chicken is tender.
- Add pineapple tidbits. Simmer for another few more minutes.
- Remove from heat and serve.
Adobong Hipon (Adobo Shrimp)
Ingredients :
- 1 lb. fresh shrimps (med size), unshelled
- 1/2 cup vinegar
- 1/4 cup water
- 5 cloves garlic, minced
- 1 tbsp. salt
- 1 tsp. pepper
- 1/4 cup oil
- 1 tbsp. sugar
- Wash shrimps, cut off whiskers and drain.
- Place in a pan and add all the ingredients except the oil and sugar.
- Cook shrimps for about 5 minutes.
- Drain the shrimps with the garlic. Reserve the sauce.
- In a frying pan, heat oil. Stir-fry shrimps and garlic.
- Add the reserve sauce and stir to combine.
- Add sugar then simmer until sauce thickens.
- If you want a spicy adobo, add 1 tbsp. hot sauce (or 1-2 minced hot pepper).
Adobong Manok (Chicken Adobo)
I will sure you that this dish is a very "mouth watery and so delicious".
Ingredients :
Ingredients :
- 2 lb. chicken, cut into serving pieces
- 2 cloves garlic, minced
- 1 bay leaf
- peppercorns
- salt to taste
- 2 cups water
- 3 tbsp. soy sauce
- 5 medium potatoes, quartered
- 1 chicken cube
- 1-1/2 tbsp. vinegar
- In a saucepan, combine chicken, garlic, bay leaf, peppercorns, salt, water and soy sauce.
- Bring to a boil over medium heat. Cover then simmer and cook chicken until almost done.
- When the chicken is almost done, add potatoes and chicken cube.
- Add vinegar then simmer for a few more minutes.
- Stir occasionally, making sure that potatoes don’t get overcooked.
- Remove from heat and serve.
Adobong Baboy (Pork Adobo)
Ingredients :
this is a very oily food! careful with it
- 2 lb. pork liempo (pork belly), trimmed
- 1 clove garlic, crushed
- 1/2 cup vinegar
- 1 tbsp. soy sauce
- peppercorns
- water
- In a saucepan, combine all the ingredients. Put just enough water to cook the pork.
- Bring to a boil then simmer until the pork is tender and liquid has evaporated.
- Take out the pork, reserve the sauce. Set aside.
- Broil the pork liempo in the oven or grill over charcoal until brown.
- Serve with the remaining adobo sauce.
this is a very oily food! careful with it
Albondigas Soup
Albondigas soup is a traditional Mexican meatball soup ("albondigas" means "meatballs" in Spanish) that my mother has cooked for our family for almost 50 years. It is our version of comfort food. What makes the flavor of albondigas soup distinctive is the chopped mint in the meatballs.
INGREDIENTS
METHOD1 Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.
2 Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.3 Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.
Garnish with chopped fresh cilantro.
INGREDIENTS
- 2 Tbsp olive oil
- 1 large onion, chopped
- 1 large garlic clove, minced
- 3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*
- 1/2 cup of tomato sauce
- 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
- 2 large carrots, peeled and sliced
- 1/3 cup of raw white rice
- 1 pound ground beef
- 1/4 cup of chopped fresh mint leaves
- 1/4 cup of chopped parsley
- 1 raw egg
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- A dash of cayenne (optional)
- 1 1/2 cup of frozen or fresh peas
- 1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
- Salt and pepper
- 1/2 cup chopped fresh cilantro
METHOD1 Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.
2 Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.3 Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.
Garnish with chopped fresh cilantro.
Apple Cranberry Stuffed Pork Roast
INGREDIENTS
Filling
1 Before starting on the pork, put the pork roast in the freezer for 30 minutes to make it easier to cut. While the pork is chilling, you can make the filling.
2 Bring all the filling ingredients to simmer in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes. Strain through a fine-mesh sieve, reserving the liquid. Use a rubber spatula to press against the apple mixture in the sieve to extract as much liquid out as possible. Return liquid to saucepan and simmer over medium-high heat until reduced to 1/2 cup, about 5 minutes. Remove from heat, set aside and reserve this liquid for use as a glaze. Pulse apple mixture in food processor, about fifteen 1-second pulses. Set aside.
Preheat oven to 350°F or prepare your grill for indirect heat. You will be "double-butterflying" the pork roast. Lay the roast down, fat side up. Insert the knife into the roast 1/2-inch horizontally from the bottom of the roast, along the long side of the roast. Make a long cut along the bottom of the roast, stopping 1/2 inch before the edge of the roast. You might find it easier to handle by starting at a corner of the roast.Open up the roast and continue to cut through the thicker half of the roast, again keeping 1/2 inch from the bottom. Repeat until the roast is an even 1/2-inch thickness all over when laid out.
If necessary, pound the roast to an even thickness with a meat pounder.
3 Season the inside of the roast well with salt and pepper. Spread out the filling on the roast, leaving a 1/2-inch border from the edges. Starting with the short side of the roast, roll it up very tightly. Secure with kitchen twine at 1-inch intervals. Season the outside of the roast generously with salt and pepper.
4 Place roast on a rack in a roasting pan, place in oven, on the middle rack.
You can also grill the roast, using indirect heat either gas or charcoal. If you are using charcoal, use about 5 pounds of coals, bank them to one side. Preheat the grill, covered. Wipe the grates with olive oil. Place roast, fat side up, on the side of the grill that has no coals underneath. Place the lid on the grill, with the vent directly over the roast. If you are grilling with gas, place all the burners on high for 15 minutes to heat the grates, brush grates with olive oil, turn off the middle burner, place roast fat-side up on middle burner. If you are grilling, turn roast half way through the cooking.
Cook for 45 to 60 minutes, until the internal temperature of the roast is 130 to 135 degrees. Brush with half of the glaze and cook for 5 minutes longer. Remove the roast from the oven or grill. Place it on a cutting board. Tent it with foil to rest and keep warm for 15 minutes before slicing.5 Slice into 1/2-inch wide pieces, removing the cooking twine as you cut the roast. Serve with remaining glaze.
Serves 6-8.
Filling
- 1 cup apple cider
- 1/2 cup cider vinegar
- 3/4 cup packed light brown sugar
- 1 large shallot, peeled, thinly sliced
- 1 1/2 cups dried apples (packed)
- 1/2 cup dried cranberries
- 1 Tbsp grated fresh ginger
- 1 Tbsp yellow mustard seeds
- 1/2 teaspoon ground allspice
- 1/8 to 1/4 teaspoon cayenne pepper
- 2 1/2 pound boneless center-cut pork loin roast (short and wide - about 7-8 inches long and 4-5 inches wide)
- Kosher salt and freshly ground black pepper
1 Before starting on the pork, put the pork roast in the freezer for 30 minutes to make it easier to cut. While the pork is chilling, you can make the filling.
2 Bring all the filling ingredients to simmer in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes. Strain through a fine-mesh sieve, reserving the liquid. Use a rubber spatula to press against the apple mixture in the sieve to extract as much liquid out as possible. Return liquid to saucepan and simmer over medium-high heat until reduced to 1/2 cup, about 5 minutes. Remove from heat, set aside and reserve this liquid for use as a glaze. Pulse apple mixture in food processor, about fifteen 1-second pulses. Set aside.
Preheat oven to 350°F or prepare your grill for indirect heat. You will be "double-butterflying" the pork roast. Lay the roast down, fat side up. Insert the knife into the roast 1/2-inch horizontally from the bottom of the roast, along the long side of the roast. Make a long cut along the bottom of the roast, stopping 1/2 inch before the edge of the roast. You might find it easier to handle by starting at a corner of the roast.Open up the roast and continue to cut through the thicker half of the roast, again keeping 1/2 inch from the bottom. Repeat until the roast is an even 1/2-inch thickness all over when laid out.
If necessary, pound the roast to an even thickness with a meat pounder.
3 Season the inside of the roast well with salt and pepper. Spread out the filling on the roast, leaving a 1/2-inch border from the edges. Starting with the short side of the roast, roll it up very tightly. Secure with kitchen twine at 1-inch intervals. Season the outside of the roast generously with salt and pepper.
4 Place roast on a rack in a roasting pan, place in oven, on the middle rack.
You can also grill the roast, using indirect heat either gas or charcoal. If you are using charcoal, use about 5 pounds of coals, bank them to one side. Preheat the grill, covered. Wipe the grates with olive oil. Place roast, fat side up, on the side of the grill that has no coals underneath. Place the lid on the grill, with the vent directly over the roast. If you are grilling with gas, place all the burners on high for 15 minutes to heat the grates, brush grates with olive oil, turn off the middle burner, place roast fat-side up on middle burner. If you are grilling, turn roast half way through the cooking.
Cook for 45 to 60 minutes, until the internal temperature of the roast is 130 to 135 degrees. Brush with half of the glaze and cook for 5 minutes longer. Remove the roast from the oven or grill. Place it on a cutting board. Tent it with foil to rest and keep warm for 15 minutes before slicing.5 Slice into 1/2-inch wide pieces, removing the cooking twine as you cut the roast. Serve with remaining glaze.
Serves 6-8.
Apple and Sausage Pie
Apple and Sausage Pie Recipe
INGREDIENTS
1 Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing the dough against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool. Reduce oven temperature to 350°F.
2 Melt butter in a large skillet on medium heat. Add the apples, onions, and sugar, cook, stirring occasionally, until tender, about 5 minutes. In the last 30 seconds or so, add the garlic and cook until fragrant. Transfer mixture to a separate bowl. Increase the heat to medium high and in the same skillet add the Italian sausage. Cook, stirring only infrequently, until sausage is browned on all sides and is cooked through. Remove from heat. Remove the sausage with a slotted spoon to a dish lined with paper towels to absorb the excess fat.
3 In medium sized bowl, mix together the cheeses and beaten eggs.
4 Place sausage on bottom of pre-baked pie crust. Add the cooked apple onion mixture over the sausage. Pour the cheese egg mixture over the apple mixture and spread it so it evenly covers the pie.
5 Bake at 350°F for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Serves 8.
INGREDIENTS
- 1 basic pie dough recipe, rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled (or one frozen pie crust)
- 2 large tart Granny Smith apples, peeled and thinly sliced
- 1/2 medium onion, chopped (about half a cup)
- 1 teaspoon sugar
- 3 Tbsp butter
- 3/4 lb sweet Italian sausage (bulk, or removed from casings)
- 1 clove garlic, minced
- 2 cups shredded fontina, provalone, and or asiago cheese
- 1 cup ricotta cheese
- 1/4 cup feta cheese
- 2 eggs, slightly beaten
1 Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing the dough against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool. Reduce oven temperature to 350°F.
2 Melt butter in a large skillet on medium heat. Add the apples, onions, and sugar, cook, stirring occasionally, until tender, about 5 minutes. In the last 30 seconds or so, add the garlic and cook until fragrant. Transfer mixture to a separate bowl. Increase the heat to medium high and in the same skillet add the Italian sausage. Cook, stirring only infrequently, until sausage is browned on all sides and is cooked through. Remove from heat. Remove the sausage with a slotted spoon to a dish lined with paper towels to absorb the excess fat.
3 In medium sized bowl, mix together the cheeses and beaten eggs.
4 Place sausage on bottom of pre-baked pie crust. Add the cooked apple onion mixture over the sausage. Pour the cheese egg mixture over the apple mixture and spread it so it evenly covers the pie.
5 Bake at 350°F for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Serves 8.
Apricot Chicken
INGREDIENTS
1 Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step.
2 In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.
3 Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan.
4 Once the onions have browned a bit, add the chicken stock and lower the heat to medium.
5 Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.
6 Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.
7 When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes.
Serve hot with rice.
Yield: Serves 6.
- 1 1/2 pounds apricots, roughly chopped, pits removed and discarded
- 1/4 cup sugar
- 2 Tbsp cider vinegar
- 2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces
- Salt
- 1 Tbsp unsalted butter (can sub olive oil)
- 3 Tbsp olive oil
- 1 chopped onion
- 2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free)
- 1 Tbsp chopped fresh rosemary
- 1 teaspoon cinnamon
- 2 teaspoons Tabasco or other hot sauce (you can add more if you like)
- Black pepper
1 Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step.
2 In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.
3 Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan.
4 Once the onions have browned a bit, add the chicken stock and lower the heat to medium.
5 Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.
6 Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.
7 When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes.
Serve hot with rice.
Yield: Serves 6.
Arroz Con Pollo
INGREDIENTSChicken
METHOD
1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.
- 3 Tbsp olive oil
- 1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
- 1/2 cup of flour for dredging
- Salt
- Freshly ground black pepper
- Paprika Rice
- 2 tablespoons olive oil (can use up to 1/4 cup)
- 1 medium yellow onion, chopped
- 1 garlic clove, minced
- 2 cups of medium or long-grain white rice
- 3 cups* chicken stock
- 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
- Pinch of oregano
- 1 teaspoon salt
METHOD
1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.
Bacon Wrapped Pork Roasted
INGREDIENTS
1 Preheat oven to 375°F. Pat pork roast dry with paper towels. Season pork roast with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
2 Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast wih kitchen string.
3 Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 o 40 minutes. Remove from oven. Transfer pork to a serving dish.
4 Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.
- 1 pork loin (1 1/2 pounds)
- Salt and pepper
- 1 Tbsp olive oil
- 2 Tbsp finely chopped fresh rosemary
- 1/4 lb bacon, thinly sliced
- 1 cup white wine
1 Preheat oven to 375°F. Pat pork roast dry with paper towels. Season pork roast with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
2 Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast wih kitchen string.
3 Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 o 40 minutes. Remove from oven. Transfer pork to a serving dish.
4 Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.
Adobo Pork Ribs
INGREDIENTS:
2 pounds pork spareribs, sawed in half and cut into serving pieces
1 cup unsweetened pineapple juice
2 bay leaves
1/4 cup soy sauce
6 peppercorns
2 cloves garlic, minced
2 tablespoons cider vinegar
1 cup water
green onion leaves for garnish
* pineapple juice (optional)
METHOD:Pl
1. In a bowl, combine vinegar, soy sauce, bay leaves and chili and set aside.
2. Season ribs with 1 teaspoon salt. Using a mortar and pestle or small food processor, grind remaining teaspoon salt, garlic and peppercorns to a rough paste. Rub paste into ribs and transfer to resealable plastic bag. Pour in vinegar mixture, seal and refrigerate at least 1 hour or overnight, turning occasionally.
3. Transfer ribs and marinade to a pot, bring to a boil, reduce heat and simmer, covered, 1 hour, until meat is tender. Remove ribs to a baking sheet and simmer sauce until thick.
4. Meanwhile, preheat broiler. Pour ¼ cup of thickened sauce over ribs, turn to coat, and broil until nicely browned, about 7 minutes, turning once. Serve with remaining sauce and rice.
ace pork ribs in a large pot and add all the ingredients. Bring to a boil. Reduce heat to medium low. Simmer for about an hour or until all the liquid has been absorbed by the meat and the meat is soft and tender. Remove meat and place it on a serving platter and garnish with the green onion leaves.
* Note: By adding pineapple juice to the traditional adobo, it cuts the saltiness and gives it a touch of sweetness. Good for people watching their sodium intake.
2 pounds pork spareribs, sawed in half and cut into serving pieces
1 cup unsweetened pineapple juice
2 bay leaves
1/4 cup soy sauce
6 peppercorns
2 cloves garlic, minced
2 tablespoons cider vinegar
1 cup water
green onion leaves for garnish
* pineapple juice (optional)
METHOD:Pl
1. In a bowl, combine vinegar, soy sauce, bay leaves and chili and set aside.
2. Season ribs with 1 teaspoon salt. Using a mortar and pestle or small food processor, grind remaining teaspoon salt, garlic and peppercorns to a rough paste. Rub paste into ribs and transfer to resealable plastic bag. Pour in vinegar mixture, seal and refrigerate at least 1 hour or overnight, turning occasionally.
3. Transfer ribs and marinade to a pot, bring to a boil, reduce heat and simmer, covered, 1 hour, until meat is tender. Remove ribs to a baking sheet and simmer sauce until thick.
4. Meanwhile, preheat broiler. Pour ¼ cup of thickened sauce over ribs, turn to coat, and broil until nicely browned, about 7 minutes, turning once. Serve with remaining sauce and rice.
ace pork ribs in a large pot and add all the ingredients. Bring to a boil. Reduce heat to medium low. Simmer for about an hour or until all the liquid has been absorbed by the meat and the meat is soft and tender. Remove meat and place it on a serving platter and garnish with the green onion leaves.
* Note: By adding pineapple juice to the traditional adobo, it cuts the saltiness and gives it a touch of sweetness. Good for people watching their sodium intake.
Bistek na Tanigue with Cream
Ingredients:
- 3/4 kilo Tanigue, sliced
- 1 250ml All Purpose Cream
- 1/4 cup soy sauce
- 6 pieces calamansi or 1 pc lemon
- 1/2 tsp ground black pepper
- 3 cloves garlic, crushed
- 3 medium sized onion, sliced into rings
- 4 tbsp (Canola) cooking oil
- Marinade Tanigue in soy sauce, lemon (or calamansi), half of the sliced onions and ground black pepper for at least 10 to 15 minutes
- Separate a few pieces of onion rings for garnish then Heat the cooking oil in a pan then stir fry the remaining onion rings until the texture becomes soft. Set aside
- Drain the Tanigue and separate the marinade then in the same pan where the onions were fried, fry the marinated Tanigue until color turns brown. Set aside.
- Saute garlic for a few minutes, then drain the oil and pour the marinade and bring to a boil.
- Put in the Tanique, add the All purpose Cream and simmer for 10 to 15 minutes. Add soysauce to taste and the stir-fried onions.
- Add the onion rings for garnish and Serve hot.
Crispy Pata (Crispy Pork Legs)
Ingredients:
- 1 whole Pata (pig’s leg) about 2 kilos, cleaned and knuckles removed
- 1 Can Sprite or 7UP (or 12 oz size)
- 7 pieces dried bay leaves
- 2 tablespoons whole peppercorn
- 5 pcs star anise (optional)
- 6 teaspoons salt
- 2 teaspoons ground black pepper
- 1 whole Garlic
- 10 to 12 cups water
- 12 cups cooking oil
- Pour water and sprite or 7up in a cooking pot then let boil.
- Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
- Add the whole pata in the cooking pot then simmer until the leg becomes tender (about 1 hour).
- Remove the tender leg from the cooking pot and set aside until the temperature goes down.
- Rub the leg with garlic, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.
- Heat a frying pan (must be with cover) and pour-in cooking oil.
- When the oil becomes hot, deep fry the pork leg.
- When placing pata in heated oil get your cover ready there will be a lot of hot oil splashing. Set your stove from high heat to medium when you have placed the pata in the frying pan, then set to low heat when pata starts to turn to golden brown in color.
- Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side.
- Turn-off the heat then remove the crispy pork leg and transfer it to a wide serving plate.
- Serve with atcharang papaya and dipping sauce ( soy sauce, diced garlic and vinegar plus siling labuyo if you want a spicy sauce).
Hawaiian Adobo
Lechon Sisig (grilled zizlings)
Ingredients:
- 1-1/2 kilos pork cheeks from left-over lechon
(or 2 kilos deboned pork hocks from left-over lechon) - 1/2 kilo left-over lechon tongue
- 4 chopped onions
- 3-4 finger chili peppers (siling labuyo) (seeded and chopped)
- 1/4 cup vinegar
- 1/4 cup calamansi juice or lemon juice
- 2 tbsp minced fresh ginger
- 2 clove garlic, minced
- 1 tsp whole black pepper (crushed)
- 1 pc. bay leaf (crushed)
- Salt and Pepper to taste
- Soy Sauce to taste
- cooking oil for frying
- Slice pork cheeks/hocks, liver, heart and tongue, into 2″ x 3″ x 1/4″ thick pieces.
- Chop them left-over lechon cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes or smaller;
- Pre-heat the frying pan then add about a tablespoon of oil, then add ginger, onions, garlic, chili peppers (siling labuyo)
- Saute for 3 minutes to soften the veggies, add the chopped lechon ( about 5 cups of lechon meat ) and let this sizzle and crack for a while. (note: Don’t make too much at the same time as it may stew with all of the moisture in the pan.)
- When all liquid has evaporated and the stuff is sounding like it is frying, add the kalamansi or lemon juice, several tablespoons of native vinegar to taste, then add 2 tablespoons of soy sauce and salt and cracked black pepper to taste.
- You must keep on stirring to prevent the mixture from sticking to the frying pan. When it is fairly dark brown almost like adobo flakes but with texture, then its done.
- To serve, heat a sizzling plate then place the Lechon Sisig on the plate, while sizzling, you may crack an egg on top. The sizzling plate with sisig will cook the egg when mixed with the food.
- Sprinkle lemon juice and chili sauce on Sizzling Lechon Sisig. Top with chopped onion leaves.
- Serve hot.
Lumpiang Sariwa (large one)
Ingredients:
Cook the Filling:
- 1 medium sized cabbage (about 1/4 kilo), shredded
- 2 cups baguio beans or string beans, chopped
- 1 cup shrimp, shelled and deveined
- 1 ½ cup carrots, julienned
- ½ cup water
- 8 pcs Lettuce leaves
- 1/8 kilo pork
- 2 squares tokwa (tofu), sliced in strips
- 1 medium sized onions, chopped
- ½ cup cilantro, chopped
- 3 tbsp garlic, minced
- 1 pork cube
- 2 tbsp fish sauce (patis)
- ½ cup peanuts, finely crushed (for garnishing)
- 1 cup all-purpose flour
- 2 pieces raw eggs
- dash of salt
- 1½ cups milk
- oil to grease frying pan
- 1 tbsp soy sauce
- ½ cup brown sugar
- 2 cups water
- ½ pork cube
- 1 tbsp garlic, minced
- 2 tbsp corn starch (diluted in 4 tbsp water)
Cook the Filling:
- Thinly slice the Pork, heat the frying pan, add cooking oil then sauté the garlic and onions. Add the pork and fry until color turns light brown.
- Now add pork cube and half cup of water then simmer until pork is tender, add shrimps and sweet potatoes and cook for 5 minutes or until potatoes are soft.
- Add the tofu and cook for a few minutes then add cilantro, carrots, and string beans then mix with the other ingredients.
- Now add the cabbage and cook it for 5 minutes, add the fish sauce and mix.
- Set aside
- In a mixing bowl, crack the eggs and beat
- Add the milk while beating
- Put in the salt and all-purpose flour then mix thoroughly
- Add the vegetable oil and mix well
- Turn the stove on to medium heat and put the non-stick pan in place
- Spray the pan with oil or grease with butter
- Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly
- Cook until the top part of the mixture is dry (about 2 minutes)
- Using a spatula, remove the cooked mixture and place in a flat plate. Set aside
- In a saucepan, pour the water and bring to a boil
- Add the brown sugar and pork cubes
- Put some salt and soy sauce then mix well
- Dilute the cornstarch in water and pour in the saucepan.
- Cook until the sauce becomes thick. Set aside.
- Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper.
- Spoon the filling and place in the middle of the wrapper (over the lettuce leaf)
- Close the wrapper by folding the lower part first then roll the sides until the filling is sealed
- Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts and minced garlic.