Chicken Pork Adobo Pinoy Style

Pinoy Style Chicken Pork Adobo

Ingredients Are:

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon Paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons Cornstarch
Salt and pepper to taste
3 tablespoons water

Adobo Cooking Instruction:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
Add salt and/or pepper if desired
Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and rice.

Adobo Cooking Tips:

You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo. 

Pinoy Style Chicken Pork Adobo Ingredients Are: 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or choice of either 1 kil...

Lechon Paksiw

Lechon Paksiw

Ingredients:

•      lechon left over
•      1 cup lechon sauce
•      1  liter beef stock or beef broth
•      1 onion chopped
•      1 whole garlic
•      1 cup vinegar
•      1 cup soy sauce
•      1/4 cup sugar
•      1 tbsp whole pepper
•      2 bay leaves (laurel)
•      salt to taste

 Cooking Instructions:
In a deep pot, add beef stock.  (or dissolve 1 beef cube in 1 liter of water). Add garlic and onion. Simmer over medium heat until onion is tender.

Add whole pepper corn and bay leaves. Season with soy sauce. Put in left-over lechon meat, simmer until the meat is well blended and tender.

Pour in vinegar, but do not stir and allow to boil.

Add sugar, and lechon sauce. Simmer over low heat until sauce thickens. Salt to taste.

Serve hot with steamed rice.
 
 Enjoy your Lechon Paksiw!

Lechon Paksiw Ingredients:      lechon left over      1 cup lechon sauce      1  liter beef stock or beef broth      1 onion chopped ...

Lechon Kawali

Lechon Kawali Recipe

Lechon kawali is like Lechon baboy with Lechon sauce but cooked in a pan. Sometimes it is called deep fried pork. I made this recipe a couple of months ago thinking it was a simple roasted pork dish, but it was far from that. When I tasted it, I found it absolutely delicious and crispy. It was if I was eating original Lechon. This dish is a must!
The sauce, however, is optional and can be made with either "Mang Tomas" or Soysauce with calamansi.

Ingredients:

•      1/2 kilo pork liempo meat
•      2 tsbp. whole pepper corn
•      1/4 cup salt
•      2 bay leaves (laurel)
•      1 liter water
•      Lechon sauce
•      cooking oil

Lechon Kawali Cooking Instructions:

Boil water in a big pot enough to cover the meat.

Place pork liempo. Add whole pepper corn and bay leaves. Simmer over low heat until meat is tender.

Once tender, drain and set aside. Allow to cool. Rub salt around the meat.

In deep frying pan, heat cooking oil. Place in the meat and deep fry until well done. Cut into serving pieces.

Serve with Lechon sauce.

Enjoy your Lechon Kawali!

Lechon Kawali Recipe Lechon kawali   is like Lechon baboy with Lechon sauce but cooked in a pan. Sometimes it is called deep fried pork. I...

Bopis

Bopis Recipe

Bopis is one of the spiciest traditional Filipino food consisting of pork lungs and heart. Its origins trace back to the bopiz of the Spanish. This dish is similar to Sisig which Filipino males like to drink with beverages such as beer - more often called pulutan.

Ingredients:

• 1/2 kilo pork lungs boiled, finely chopped
• 1/2 kilo pork heart boiled, finely chopped
• 1 small radish finely chopped
• 1 onion finely chopped
• 1/4 cup vinegar
• 1 cup water
• 2 bay leaves
• 3 cloves garlic minced
• 2 red bell peppers, diced
• 4 tomatoes or 1 small can tomato sauce
• 2 siling labuyo diced (hot pepper)
• salt and pepper to taste

Bopis Cooking Instructions:

Boil pork lungs and heart over low heat until tender approximately 40-45 minutes. Drain excess water. Chopped finely and set aside.

Heat cooking oil In a pan. Saute garlic and onion until fragrant. Add chopped pork lungs and heart. Saute until light brown.

Add red bell pepper and stir for a few minutes.

Pour in, vinegar, water, bay leaves and tomato sauce. Bring to boil without stirring.

After a boil, season with salt and pepper and stir. Allow simmer over low heat for at least 30 minutes until sauce is half reduced.

When sauce is a little bit dry add radish and chili pepper. Stir and simmer again for few minutes until radish is soft. Turn off heat and serve.

Bopis Recipe Bopis is one of the spiciest traditional Filipino food consisting of pork lungs and heart. Its origins trace back to the  bop...

Pork Binagoongan

Pork Binagoongan (Binagoongang Baboy) Recipe

Binagoongang Baboy is a simple yet delicious dish commonly tasting salty as a result of its shrimp paste ingredient. The saltiness can, however, be reduced by adding sugar. Variations such as the addition of  green beans, carrots, eggplant etc. can be used. It can also be made spicier with the addition of chili peppers. You will not consider your diet when the dish is eaten with rice!

Ingredients:

• 1/2 kilo pork belly, boiled 
• 1 small onion chopped
• 2 bay leaves
• 1 liter water
• 3 tbsp. shrimp paste
• 2 eggplant sliced diagonally
• cooking oil
• 1-2 tbsp. sugar
• 1 tbsp. vinegar
• 2 chili pepper chopped
• salt and pepper to taste

Binagoongang Baboy Cooking Instructions:

Boil water in big pot (enough to cover the meat. ) Place pork meat and add bay leaves, salt and whole pepper corn. Bring to a boil and simmer over low heat for at least 30-40minutes or until pork is tender. Drain and cut into cubes. Set aside.

In a wok, heat cooking oil, saute onion and garlic until fragrant. Add sliced pork and saute over medium high heat until light brown.

Add shrimp paste and small amount of water. Season with vinegar, sugar and pepper. Simmer to a boil. Adjust seasoning according to taste.

Place in eggplant. Simmer for few minutes until eggplant is tender. Sprinkle with chopped chili pepper and mix well. Turn off heat.

Serve with steamed rice.

Pork Binagoongan (Binagoongang Baboy) Recipe Binagoongang Baboy is a simple yet delicious dish commonly tasting salty as a result of its s...

Afritada

Afritada is usually made with key ingredients such as pork or chicken cooked with tomato sauce, potatoes, and bell pepper. The meat is often cut into cubes; the sauce is thick compared to other Filipino recipes. It is usually served it fiestas or social gatherings.

 Ingredients:

•      1/2 kilo pork meat cut in medium cubes
•      1/2 carrots cut into cubes
•      2 potatoes cut in cubes
•      2 tbsp. corntstarch (dissolved in 1/2 cup water)
•      1 tsp. ground black pepper
•      3 bay leaves(laurel)
•      Salt to taste
•      1 bell pepper cut into cubes
•      1 cup tomato sauce
•      3 cloves garlic minced
•      1/4 onion diced
•      1 pork cubes(optional)
•      1 cup water

Afritada Cooking Instructions:

Heat oil in a pan. Saute' garlic and onion until fragrant. Add pork and saute until the outer parts turn light brown.

Add tomato sauce, and ground black  pepper, and bay leaves (laurel). Mix well, cover and simmer for about 1 to 3 minutes.

Add 1 cup of water and simmer for about 30 to 40 minutes or until pork is tender.

Add potatoes and carrots. Simmer for about 10 - 15 minutes or until tender.

Add bell pepper and season with salt. Simmer for about 3 minutes.

Add dissolved cornstarch and mix well. Turn off heat and simmer with remaining heat.

Serve.

Afritada is usually made with key ingredients such as pork or chicken cooked with tomato sauce, potatoes, and bell pepper. The meat is o...

Dinuguan

Dinuguan (Pork Blood Stew) Recipe

Dinuguan or Pork Blood stew is pork blood season with vinegar.

Ingredients:

• 1 kilo Pork (mix of different part) eg; tripe (twalya) or intestine
• 1 cup vinegar
• 2 siling haba or jalapeno pepper
• 1 onion chopped
• 3 gloves garlic minced
• 2 cups pork blood
• 1 cup water amount optional
• salt and pepper to taste
• 1/2 cup water
• 1 tbsp. Fish sauce

Dinuguan Cooking Procedure:

Boil pork intestine and other parts until tender. Slice or diced meat and set aside.

Heat oil in wok and saute' garlic and onions until fragrant. Add pork meat and saute until the outer part turns light brown. Add boiled intestines and mix well. Season with fish sauce, salt and pepper. Pour in water and bring to boil about 15 to 20 minutes until meat is tender.

Pour in pork blood, stir occasionally and simmer until blood is cook or until absorbed by the meat. Add vinegar, do not stir, let it boil. After boiled mix until well blended.

Lastly, add siling haba or chili pepper. Add seasoning, adjust according to taste. Simmer for another few minutes.

Serve with steamed rice or traditional puto rice cake. 

Enjoy your Dinuguan!

Dinuguan (Pork Blood Stew) Recipe Dinuguan or Pork Blood stew is pork blood season with vinegar. Ingredients: 1 kilo Pork (mix of diffe...

Pork Tocino

Pork Tocino Recipe

Filipino style tocino (tosino) recipe, which means "cured meat", is a native produce in the Philippines.

Cooking Engredients:

2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick
2 tablespoons of anise wine
2 tablespoon of annatto water
2 tablespoon of salt cooking oil
4 tablespoon of sugar
1/8 teaspoon of salitre ( saltpeter )

Servings:
4 - 6

Cooking Instructions:

1. Combine all the ingredients in a shallow pan except for the pork.
2. Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
3. Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
4. To cook, just put a little water in a skillet and add the pork and fry it until done

Pork Tocino Recipe Filipino style tocino (tosino) recipe, which means "cured meat", is a native produce in the Philippines. Co...