Pork and Veggie Sautè

Ingredients:

• 3 cloves garlic, crushed
• 1 pc small onion, sliced
• 1/4 kg pork pigue, cut into chunks
• 1 pc pork bouillon cube
• 1 pouch Del Monte Filipino Style Tomato Sauce
• 150 g carrot, sliced
• 1/4 kg cabbage, sliced
  

Procedures:

1. Sautè garlic, onion, pork and bouillon cube. Add Del Monte tomato sauce, 1/2 tsp iodized salt (0r 1/2 tbsp iodized rock salt) and 1 cup water. Simmer for 10 minutes.
2. Add carrot and simmer for 5 minutes. Add cabbage then simmer for 3 minutes.

Recipe & photo from http://www.kitchenomics.com

Pork Chinese Adobo

Preparation Time: 00:15
Cooking Time: 00:30
Servings: 6-0

Ingredients:

• 2 tbsps. cooking oil
  
• 1 tbsp. crushed garlic
• 2 tbsps. sliced ginger
  
• 1/4 cup sliced onion
• 1/2 kg. pork liempo cut 2" thick
• 1/2 cup vinegar
  
• 1/4 cup MAGGI Savor Adobo
• 1/2 tsp. salt
• 1/4 tsp. freshly cracked peppercorn
  
• 1 tbsp. sugar
• 2 pieces star anise
• 1 cup water
  

Procedure:

1. Heat oil, saute garlic, ginger and onion until limp. Stir in pork and cook let fry for 5 minutes or until pork changes in color.
2. Pour in vinegar and bring to boil before stirring.
3. Season with the next four ingredients, simmer for 10 minutes.
4. Add star anise and water, continue simmering for another 10 minutes or until pork is tender and sauce has reduced and turned light brown in color.

Nutritional Content:

Calories: 266
Carbohydrates (g): 2
Protein (g): 15
Fats (g): 22

Recipe & photo from http://www.nestle.com.ph

Sinigang na Baboy

Ingredients:

• 3/4 kilo pork, cut into chunks

• 3 tomatoes, sliced

• 2 onions, diced

• 5 cloves of garlic, minced

• 100 grams kangkong (river spinach)

• 100 grams string beans

• 2 pieces horseradish, sliced

• 3 pieces gabi (taro), pealed

• 2 pieces sili (green finger pepper)

• 200 grams sampalok (tamarind)

• 3 tablespoons of patis (fish sauce)

• 1 liter of rice wash or water

Procedure:

• Boil sampalok in water until the shell shows cracks. Let cool then peel off the shells and with a strainer, pour sampalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
• Add the horseradish and simmer for 10 minutes then add the string beans, kangkong and sili. Let boil for 2 minutes.
• Serve hot.

You can substitute the sampalok with any commercial seasoning mix like Knorr sampalok seasoning or tamarind bouillon cubes for this recipe.

source: http://www.filipinofoodrecipes.net

Spicy Meatballs

Ingredients:

1 lb. lean ground beef
2 eggs
1 (2 1/4 oz.) can deviled ham
1/3 c. fine dry bread crumbs
1/2 tsp. salt
1/2 tsp. dry mustard
Few dashes hot pepper sauce
1 1/2 c. prepared mincemeat
1/2 c. apple juice
1 1/2 tbsp. cider vinegar

Directions:

1. Preheat oven to 375 degrees.
2. Lightly mix beef, eggs, deviled ham, bread crumbs, salt, dry mustard and hot pepper sauce. Shape into meatballs about 3/4 inch in diameter.
3. Arrange on jelly roll pans or other shallow pans.
4. Bake for about 15 minutes. In a frying pan, heat mincemeat, apple juice and vinegar until bubbly; add meatballs. Bring to a boil again.
5. Simmer covered, about 10 minutes.
6. Turn into chafing dish to keep warm or transfer to serving platter.

Yields: 5 dozen. 36 calories each

source: http://www.putopinoy.blogspot.com

Pork and Veggie Sauté

Ingredients:

3 cloves garlic, crushed
1 pc. small onion, sliced
1/4 kg pork pigue, cut into chunks
1 pc pork bouillon cube
1 pouch Del Monte Filipino Style Tomato Sauce
150 g carrot, sliced
1/4 kg cabbage, sliced

Procedure:

1. Sauté garlic, onion, pork and bouillon cube. Add tomato sauce, 1/2 tsp iodized fine salt (0r 1/2 tbsp. iodized rock salt) and 1 cup water. Simmer for 10 minutes.
2. Add carrot and simmer for 5 minutes. Add cabbage then simmer for 3 minutes.
   

Makes 6 servings.

source: http://www.kitchenomics.com

Pork Adobo

Pork adobo/adobong baboy consists of chunks of pork cooked in vinegar, soy sauce, lots of garlic, whole peppercorns and bay leaf.

Ingredients:

1 kilo pork picnic or side bacon belly cut into bite-sized cubes
1 cup white vinegar (you may also use sukang iloko)
1 cup garlic, finely chopped, portioned into two
3 pcs. laurel (bay leaves)
1/2 cup soy sauce
1 cup water
1 tsp peppercorns
3 tbps. oil

Procedure:

1. In a deep skillet, brown pork in oil.
2. Add vinegar, soy sauce, first portion of garlic, laurel, peppercorn and water.
3. Bring to a boil, lower the fire and cook uncovered for 10 minutes.
4. When it gets too dry just add 1/2 cup of water.
5. Cover and let simmer until pork becomes tender.
6. In another pan, cook remaining garlic until golden-brown.
7. Add pork and pour the rest of the adobo sauce.
8. Serve hot.

Number of Servings: 4
Preparation time: 2 hours
Cooking time: 2 hours