Pork Sinigang

Ingredients: 3/4 kilo pork good for stewing 40 g. tamarind soup base 3 small tomatoes 1 medium onion a bunch of water spinach (kangkong) a bunch of winged beans 1 medium size white radish a couple of taro root 5 1/2 cups of water long green chili salt to taste
Step 1: Picture of the veggies all chopped up. Pick the leaves of the water spinach and the soft stem part. Peel and slice the radish diagonally. Slice the winged beans in the same manner. Peel the taro root and slice into half. Slice tomatoes and onion.
Step 2: Boil the pork in water. Season with a little bit of salt and cook until tender.
Step 3: Add in the tamarind soup base, onions and tomatoes. Drop the taro root as it takes quite some time to cook. Let it boil for about 10 minutes.
Step 4: Add in the radish. Cook for roughly about 7 minutes.
Step 5: Add in the winged beans and the stem of the water spinach. Cook till done for a few minutes. The moment the color turns to bright green it should be done.
Step 6: Add lastly the leaves of the water spinach. As soon as it wilts in the boiling stock, your sinigang is done!

Pork Barbeque

Pork barbecue is easy to cook and convenient for the hungry people. The only thing I dislike about grilling the pork barbecue is the smoke. In our old neighborhood, we grill just outside the porch. Now some passerbys often think we are selling barbecue. Hehe, maybe I will sell them one of these days. Anyway, I prefer my barbecue to be a bit sweet. Here’s my recipe for Pork Barbecue Marinade:

2 kilo pork slices (liempo)
1 bottle 7-UP
1 cup brown sugar
1/2 cup soy sauce
1/2 cup vinegar
2 Tablespoons minced garlic
2 Tablespoons hot sauce
2 Tablespoons worcestershire sauce
3 Tablespoons salt
Black Pepper

Kare-Kare

Main Ingredients: 1/2 kilo beef (tender cut from sirloin or round) cut into chunk cubes 2 oxtail 2 pig hocks 7 cups water Pinch salt & pepper 1/2 cup oil 4 tablespoons atsuete oil 2 heads garlic (minced) 2 medium sized onions (diced) 1/2 cup bagoong alamang 3 cup ground nuts or 4 cups of peanut butter 1/4 cup ground toasted rice 5 pieces eggplant (sliced into rings) 1 banana bud (cut to almost proportional to eggplant slices, blanch in boiling water) 1 bundle sitaw (string beans) cut to 2" long
Procedure:
In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and cooked. Remove all scum that rises to the surface. Take out the meat, set aside, keep stock for later. In another casserole, heat oil and atsuete oil and saute garlic, onion and bagoong alamang and toasted rice and nuts (if using nuts) Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter) Simmer until all flavors are incorporated, then add the vegetables. Make sure vegetables is well cooked and not soggy. Serve hot with bagoong with calamansi and chili pepper.

Chicken Adobo

Ingredients: 1 k. chicken, sliced to serving portions ½ cup vinegar ½ cup soy sauce ¼ tsp. pepper, coarsely ground

1 small bay leaf 2 cloves garlic, crushed 3 tbsps. cooking oil

Directions:

• Combine all ingredients in a bowl. Marinate for 30 minutes.
  
  
• Transfer to a pan, cover and simmer until chicken is tender.
  
  
• Drain and set sauce aside.
  
  
• Fry chicken pieces in a heated skillet with oil until brown.
  
  
• Add sauce and simmer till sauce is reduced. Serve hot.