Nilagang Baka Recipe

Nilagang Baka Ingredients:

1 kilo beef; cut in chunks
1 small head cabbage (repolyo); quartered
1/4 kilo Chinese cabbage (pechay)
2 potatoes; quartered
1 tablespoon garlic; crushed (optional)
1 onion; sliced
1 tablespoon peppercorns
Fish sauce
Salt to taste
2 beef boullion (optional)
1 lemon or 5 kalamansis
Soy sauce

Nilagang Baka Cooking Instructions:

Fry the potatoes in 3 minutes. Set aside
In a stock pot with no water, simmer the onion with the beef on top until onion renders its juice and beef changes color. Season with fish sauce,cover, and let stand for 5 minutes. Add water to cover, garlic, and peppercorns. Boil for at least one hour. More water maybe added if the beef if tough. When beef is tender, add the potatoes. Let stand for 5 minutes. Season with salt according to taste or simply add boullion whichever you prefer. Add repolyo cabbage and Chinese cabbage. Cook until done.
Remove from fire and serve hot! Side with fish sauce and lemon (or calamansi) juice or soy sauce with lemon (or calamansi) juice whichever is your preference.

Cooking Tip:

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.
But but but....if you don't have much time and you want to expedite the cooking process, use "pressure cooker" to soften the meat of the beef shank. When tender, add the necessary ingredients.

Sweet and Sour Meatballs Recipe

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, sauté 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!

Meatballs or Bola-Bola

Meatballs (Bola-Bola) Ingredients:

1 kilo ground pork or beef
1 onion; minced
1 tablespoon garlic; minced
3 well beaten eggs
1/2 cup flour
Salt
Ground pepper
Soy sauce
Tomato catsup

Meatballs (Bola-Bola) Cooking Instructions:

In a bowl, mix all ingredients. Season with salt, soy sauce, and pepper according to taste. Form a ball 1” diameter out of the mixture. Deep fry the meat balls until golden brown. Drain in a plate with paper towel and serve with tomato catsup.

Lechon Liempo Recipe

Lechon Liempo Ingredients:

Pork meat (liempo); 12 -16 inches long
Garlic; pounded
Salt and pepper to taste
Rosemary leaves
Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions:

Wash and dry meat with paper towel. Rub inner layer of meat with a mixture of salt, pepper, garlic and rosemary leaves.  Roll meat, and then tie both ends forming a circular tube form.  Place in a roasting pan.

Preheat oven to 400F. Bake in oven for about 15 minutes, and then decrease heat to 350F. Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy!  Remove pan from oven, then put meat on a rack.  Slice in rings and place in a platter. Garnish with sliced tomatoes, then serve.  

Lechon Kawali Recipe

Lechon Kawali  Ingredients:

I kilo pork belly (liempo)
2 tablespoon salt
1/2 tablespoon peppercorns
4 cloves garlic; pounded
1 bottle 7-up (optional)
Cooking oil
Sauce Ingredients:
Vinegar
Soy sauce
Onion ; chopped
Garlic; mined
Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions:

Boil water with salt, garlic, peppercorn, and 7-up. Add pork and continue boiling until tender. Strain pork and keep dry. Deep fry in hot cooking oil until golden brown and crispy. Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce, onion, and garlic.

Kilawing Kambing Recipe

Kilawing Kambing Ingredients:

1 kilo goat’s meat with skin
*preferred cuts are from the thigh, loin, neck and shoulder
2 big onions; sliced
1 root ginger; cut in strips (optional)
3 siling labuyo; chopped
Vinegar
Salt and pepper
Soy sauce

Kilawing Kambing Cooking Instructions:

Marinate goat meat in soy sauce, grill, then make small slices.
Balance seasoning with vinegar, salt, and pepper according to taste. Garnish with onion and silling labuyo. Refrigerate, then serve.

Kilawing Bituka Recipe

Kilawing Bituka Ingredients:

Large Intestines of pork (bituka ng baboy)
Garlic; minced
Onion; sliced
Ginger; crushed
Long green chili peppers  (siling haba)
Banana leaf (optional)

Kilawing Bituka Cooking Instructions:

Wash and mash the intestine with salt and banana leaf to get rid of the odor. Wash and clean very well, then boil intestine with ginger until tender. Cut into desired sizes.
Saute garlic and onion. Add the intestines and saute using medium high heat until the intestines becomes tender. Lower heat, then blend with soy sauce, vinegar, and pepper according to taste.  Garnish with long green chili pepper. Serve as pulutan-something to pick up when drinking a liquor.

Kare Kare Recipe

Kare Kare Ingredients:

Meat Ingredients:

• 1/2 kilo beef's oxtail; cut in 3-inch chunks
• 1/2 kilo beef's tripe; cut in 2-inch x 3-inch

Vegetables Ingredients

• 4 pieces eggplant, sliced in 1-inch thick
• 1 bundle pechay (bok choy); cut into 2 pieces
• 10 string beans; cut in 2-inch long
• 1 banana heart (puso ng saging); cut in lengths

Other Ingredients:
2 pieces onions; chopped
2 heads garlic; minced
2 tablespoons annatto (atsuete) seeds
1 cup peanut butter
1/4 cup grounded toasted rice
Salt and pepper to taste
Bagoong alamang
Cooking oil (olive oil preferred)
Water

Kare Kare Cooking Instructions:

Fry annatto seeds in 4 tablespoons of oil. Drain annatto oil in bowl and discards seeds.
Boil beef’s oxtail with enough water to cover until tender. Strain oxtail and save broth. Meanwhile, blanch beef's tripe with boiling water and set aside.
Using 1 tablespoon of annato oil, sauté garlic and onion in a large saucepan. Add oxtail, saute, and brown all sides, then drop the tripe. Saute again for a while, then add broth just enough to create a sauce. Simmer, then add the vegetables. When tender, add the grounded peanut, toasted ground rice, and the rest of the oil to thicken the sauce. Season with salt and pepper to taste. Simmer, then serve hot with bagoong alamang.

Cooking Tip:

Kare kare taste better if the meat is tender. To achieve this, boil the oxtail slowly and gently in low heat. This will bring out the flavor of the meat and keeps the meat tender.
You can also use meat of beef, goat, or chicken.

Insarabasab Recipe

Insarabasab Ingredients:

1 kilo pork (shoulder preferred)
1 onion; thinly sliced
Vinegar / lemon / calamansi juice
Salt and pepper to taste

Insarabasab Cooking Instructions:

Slice the pork 1” thick for roasting.
Roast pork over to an open fire until all pink color of the meat disappears. When roasted, slice pork again into 1/4" thick x 1" length (or your desired sizes). Place in a bowl and then add the onion. Season with salt, pepper, and vinegar (lemon or kalamansi juice) according to taste.

Igado Recipe

Igado Ingredients:

1 kilo combination of the following:

• Pork’s liver; cut in slices
• pork’s kidney; cut in slices
• pork’s heart; cut in slices

4 cloves garlic; pounded
1 medium onion; chopped
1 segment ginger; cut in stripes
1 small can green peas (gisantes)
1 small carrot; cut in slices
1 bell pepper; cut in slices
1 cup vinegar
Soy sauce
Salt and pepper
Cooking oil

Igado Cooking Instructions:

In a bowl, marinate liver in vinegar. Set aside.
Saute garlic, ginger, and onion in oil. Add pork’s heart and kidney and spice with salt and pepper. Saute for 15 minutes or until broth comes out from the innards (add 1/4 cup water if necessary to soften). Add the liver and continue sauteing for another 5 minutes. Add soy sauce to season and continue cooking until sauce thickens. Add the carrots fist and when tender, drop the bell pepper and peas. Cook until vegetables are done.

Pork Humba Recipe

Pork Humba Ingredients:

1/2 kilo pork belly, cut in cubes
1 tablespoon garlic, crushed
1 small onion; chopped
1/3 cup vinegar
1/4 cup soy sauce
1/4 cup brown sugar
3 bay leaves
1 cup rice water
1/4 tablespoon ground black pepper
1 tablespoon salted black beans (optional)
Cooking oil

Pork Humba Cooking Instructions:

Marinate pork in soy sauce and pepper for 1 hour.

Saute garlic and onion. Add pork from the marinade and bay leaves. Stir fry for few minutes until pork starts to render its oily fat. Add rice water, then bring to a boil until most of the liquid has evaporated. Add vinegar but do not stir in order not to over sour the flavor. Boil for few minutes, then add the brown sugar stirring once in a while. Simmer until a saucy consistency is achieved. Adjust seasoning with soy sauce according to taste. Serve hot!

Kalderetang Kambing Recipe

Kalderetang Kambing Ingredients:

1 1/2 kilos goat meat, cut into chunks
1 potato; quartered
1 carrot; cut in 1 inch chunks or slices
4 cloves garlic; pounded
1 onion; chopped
1 can liver spread or ground liver
1 tomato; quartered
1 can tomato sauce
15 green olives (stoned or pitted)
1 tablespoon pickles
2 tablespoons peanut butter
1 grated cheese
1 bell pepper; sliced
1 tablespoon ground black pepper
2 stems kinchay (celery); chopped
2 laurel leaves
1/2 cup soy sauce
Cooking oil
MSG (optional)

Kalderetang Kambing Cooking Instructions:

Fry the potato and carrot for 3 minutes. Set aside.
In a bowl, marinate goat meat in vinegar, soy sauce, and ground black pepper for 1 hour. Set aside.
Sauté garlic and onion in a saucepan. Add the marinated goat’s meat, tomato, and kitchay. Continue sauteing until all liquid has evaporated and meat starts to render fat. Add water enough to cover the goat’s meat. Boil until tender.
Add tomato sauce and pickles. Simmer for 10 minutes. Add the cheese, peanut butter, liver spread, potato, olives, and carrots. Simmer for 5 minutes. Drop the bell pepper. Simmer 1 minute before serving. Serve hot!

Dinuguan Recipe

Dinuguan (Pork Blood Stew) Ingredients:

1 kilo pork meat, ear, intestine, or combinations
3-4 cups pork’s or beef’s blood
4 cloves garlic; minced
1 small onion; minced
1 tomato; chopped
3 long peppers (siling haba)
5 tablespoon vinegar
Salt or fish sauce (patis) to taste
MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions:

Boil pork until tender and cut into desired sizes. Save the broth.
Sauté garlic, onion, and tomato. Add the pork and continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown. Season salt to taste and stir once in a while to absorb the seasoning.
Add vinegar, broth, and long peppers. Simmer for 10 minutes. Adjust seasoning with fish sauce according to taste. Pour pork’s blood stirring regularly for 5 minutes. Remove from fire and serve hot!

Dinakdakan Recipe

Dinakdakan Ingredients:

Pork’s parts of your choice:

• ear (preferrred)
• nape or batok in Filipino (preferrred)
• togue
• liver
• small intestine

Onion; thinly sliced
Salt and pepper
Calamansi or lemon juice or vinegar
Pig's brain; boiled
Mayonnaise (optional)

Dinakdakan Cooking Instructions:

Parboil pig's parts. Strain and broil or grill. Slice into 1” long by 1/4” thick (or your desired sizes), then place in a large bowl. Mix the slices of onion and boiled brain. Balance seasoning with calamansi juice, salt and pepper according to taste.

Crispy Pata Recipe

Crispy Pata Ingrediets:

1 kilo pork’s knuckle (pata)
1 onion; chopped
2 bay leaves
1/4 cup peppercorns
2 tablespoons salt
Cooking oil

Sauce Ingredients:

1 tablespoon onion; chopped
1 tablespoon garlic; pounded
1/2 cup vinegar
Soy sauce to taste

Crispy Pata Cooking Ingredients:

Boil pork’s knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough). Add salt, bay leaves, peppercorn, and onion. Continue boiling until tender, then drain and hang to dry. Place in the refrigerator overnight. Deep fry in hot cooking oil until golden brown. Serve with a mixture composed of soy sauce, vinegar, garlic, and onion.

Filipino Callos Recipe

Filipino Callos (Beef tripe) Ingredients:

1 kilo beef's tripe (tuwalya ng baka); sliced in serving pieces
4 cloves garlic; minced
1 small onion; chopped
1 can pork and beans
5 tablespoons soy sauce
1/4 tablespoon ground black pepper
1/4 tablespoon sugar
1 root ginger; crushed
1 tablespoon salt
MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions:

In a stock pot with enough water, add the beef stripe, ginger, and salt. Bring to a boil for 20 minutes to remove the obscenity.
Remove from fire, replace water and boil again until beef's tripe becomes tender. Slice the beef's tripe lengthwise and set aside.   
Sauté garlic and onion. Add the beef's tripe, soy sauce, pepper. Stir fry for 10 minutes. Add the pork and beans, and sugar. Continue cooking for another 5 minutes or until done.  Serve hot!  

Bulalo Recipe

Bulalo Ingredients:

1 kilo beef shank (with bone and marrow) or oxtail; cut in chunks
1 small head cabbage (repolyo); quartered
1/4 kilo Chinese cabbage (pechay)
2 potatoes; quartered
1 onion; sliced
4 cloves garlic; crushed
2 corns; cut in halves
1 tablespoon peppercorns
Salt to taste
Fish sauce
1 lemon or 5 kalakamsi
Soy sauce

Bulalo Cooking Instructions:

Fry potatoes in 3 minutes. Set aside
In a stock pot, simmer the beef shank or oxtail with salt, onion, and garlic for at least one hour. Remove the scum that rises above the soup. Add more hot water if necessary. When beef is fork tender, add the corn, potato, and peppercorns. Let stand for 5 minutes. Add cabbage and Chinese cabbage. Season with fish sauce according to taste.
Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice.

Cooking Tip:

Boiling the Bulalo slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.
But but but....if you don't have much time and you want to expedite the cooking process, use "pressure cooker" to soften the meat of the beef shank or oxtail. When tender, add the necessary ingredients.

Bopis Recipe

Bopis Ingredients:

1/2 kilo pork lungs
1/2 kilo pork heart
1 tablespoon garlic; minced
1 medium carrots; cut into small cubes
1 medium kinchay or celery
5 Philippine bird’s eye (siling labuyo)
5 tablespoons soy sauce
5 tablespoons vinegar
1 tablespoon annatto (atsuete) seeds
*substitute:  1/4 cup catsup
Salt and pepper to taste

Bopis Cooking Preparation:

Boil the heart and lungs for 10 minutes. Remove and chop into small sizes. Set aside and discard the water.
Boil again for another 10 minutes in "new" water. Strain and set aside.
Mash the annatto seeds in 1/4 cup water. Save the annatto water and discards the seeds.
Sauté garlic and onion. Add lungs, heart, kinchay, and soy sauce. Saute for another 10 minutes. Add vinegar and siling labuyo. Simmer for 5 minutes. Season with salt and pepper. Add carrots and annato water. Simmer and continue cooking until done. Serve hot!

Bistek Recipe

Bistek Ingredients:

3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
1/2 teaspoon ground black pepper
1 big onion; sliced in rings
Salt and pepper to taste
Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients:

Marinate pork/beef steak with kalamansi (or lemon) juice, soy sauce, salt and pepper for 30 minutes or more. Set aside.
Fry onion rings until translucent. Set aside.
In a skillet, fry marinated pork/beef steak over high heat turning upside down several times until tender. Add onion rings and just enough marinade to create oily sauce. Cover and simmer until done. Serve hot!

Pork Binagoongan

Pork Binagoongan Ingredients:

1 kilo pork liempo; cut in serving pieces
1/2 cup shrimp bagoong
4 cloves garlic; minced
1 small onion; chopped
1 medium tomato; sliced in 8 pcs.
1 teaspoon Philippine bird's eye pepper (siling labuyo)
5 tablespoon vinegar
1/2 tablespoon sugar
1 eggplant; cut in slices

Pork Binagoongan Cooking Preparation:

Boil pork until tender and cut into cubes. Set aside.
Sauté garlic, onion, and tomato. Add pork and shrimp bagoong. Stir fry for few minutes until pork starts to render fat and edges turn to brown. Add vinegar and siling labuyo. Simmer for 5 minutes. Season with sugar and drop the eggplant. Continue cooking in low fire until the eggplant is done. Serve hot!

Bicol Express

Bicol Express Ingredients:

1 kilo of pork meat; cut lengthwise
1/2 cup of Philippine bird's eye pepper (siling labuyo)
3 cups coconut milk
1/2 cup sauted shrimp paste (bagoong alamang)
4 cloves garlic; crushed
1 small onion; chopped

Bicol Express Cooking Preparation:

In a saucepan, sauté 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). Cook in low fire until pork becomes tender and until a saucy consistency is achieved. Serve hot!

Beef Pochero

Beef Pochero/Puchero Ingredients:

1 kilo beef; cut into desired pieces
1 small can tomato sauce
1 potato; quartered
1 carrot; cut in 1 inch chunks
1 sweet potato; cut in 1 inch chunks
1 small head cabbage (repolyo); quartered
1/4 kilo Chinese cabbage (pechay)
4 plantains (saging na saba); peeled and sliced in halves
1 onion; minced
5 cloves garlic; minced
1/4 cup fish sauce (patis)
Cooking oil

Beef Pochero/Puchero Cooking Preparation:

In a skillet, fry the plantains and potato in 3 minutes. Set aside.
In a bowl, mash one fried plantain. Set aside.
In a stock pot, stew the beef until tender. Strain the beef and set aside. Save the broth.
Sauté garlic and onion in a saucepan. Add the beef and stir fry with fish sauce for 3 minutes. Add the tomato sauce and simmer for 5 minutes.
Pour the broth and at first boil, add the potato, sweet potato, carrot, and the plantains. Let boil for 10 minutes. Add the mashed plantain and mix well. Add cabbage and parboil for 3 minutes. Add Chinese cabbage and remove from fire after 2 minutes or until the Chinese cabbage is done.

Cooking Tip:

Adding slices of chorizo bilbao will make this recipe more delicious!!!

Beef Mechado

Beef Mechado Ingredients:

1 1/2 kilo beef; cut into desired pieces
1 potato; quartered (fry in 3 minutes)
1 carrot; cut in 1 inch chunks (fry in 3 minutes)
1 onion; minced
4 cloves garlic; mined
1/2 cup soy sauce
1 can tomato sauce
2 stems kinchay (coriander); chopped
1 bell pepper
1 teaspoon ground black pepper
Cooking oil
MSG (optional)

Beef Mechado Cooking Preparation:

In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour.
Sauté garlic and onion in a saucepan. Add the marinated beef, and kitchay. Continue sautéing until most of the broth coming out from the meat has evaporated (add water if necessary to soften). Boil until beef is tender and until little broth is left.
Add tomato sauce. Bring to a boil and then add the potato and carrot. Cook in medium low fire until potato and carrot are tender. Drop the bell pepper. Simmer for few minutes before serving. Serve hot!

Beef Caldereta

Beef Caldereta Ingredients:

1 1/2 kilo beef, cut in chunks
1 potato; quartered (fry in 3 minutes)
1 carrot; cut in 1 inch chunks (fry in 3 minutes)
4 cloves garlic; pounded
1 onion; chopped
1 can liver spread or ground liver
1 tomato; quartered
1 can tomato sauce
15 green olives (stoned or pitted)
1 tablespoon pickles
2 tablespoons peanut butter
1 grated cheese
1 bell pepper; chopped
1 tablespoon ground black pepper
2 stems kinchay (celery); chopped
1/2 cup soy sauce
Cooking oil (Olive oil preferred if available)
MSG (optional)

Beef Caldereta Cooking Instructions:

In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour.
In a saucepan, sauté garlic and onion. Add the marinated beef, tomato, and kitchay. Continue sauteing until all liquid has evaporated and meat starts to render fat. Add water enough to cover the beef. Boil until beef becomes tender.
Add tomato sauce and pickles. Simmer for 10 minutes. Add cheese, peanut butter, liver spread, potato, green olives, and carrots. Simmer for 5 minutes. Drop the bell pepper. Simmer for 1 minute before serving. Serve hot!

Ilocano Chicharon Baboy

Bagnet (Ilocano Chicharon Baboy) Ingredients:

1 kilo pork belly; cut into desired pieces
1 liter cooking oil
1/2 liter water
Salt to taste
Water

Bagnet (Ilocano Chicharon Baboy) Cooking Instructions:

In a stock pot, bring water to a boil with added salt. Drop pork and boil until tender. Drain and hang dry, then set aside.
Submerged pork in hot cooking oil until brown. Drain and dry in paper towel until completely cool.
Reheat cooking oil. Submerged pork in very hot cooking oil for while, strain, and sprinkle with cold water. Do this process several times until skin pops. Remove from fire and serve.

Cooking Tip:

To avoid mess as well as burns, cook in a low cooking area.

Bachoy Soup

Bachoy Soup Ingredients:

1 kilo of at least 3 combination of the following innards:

• Pork’s tenderloin
• pork’s kidney
• pork’s spleen
• pork’s liver
• pork’s heart

4 cloves garlic; minced
1 medium onion; chopped
1 root ginger; cut in strips
2 stalks green onion leaves; chopped
Meat broth
Fish sauce
Salt and pepper
Cooking oil

Bachoy Soup Cooking Instructions:

Sauté garlic, ginger, and onion in oil, then add the pork’s heart and kidney. Suate for 15 minutes or until enough broth comes out from the innards.
Pour enough broth to cover all the ingredients and at first boil, add the pork’s tenderloin, liver, and spleen. Simmer and continue cooking until innards are tender or done. Season with fish sauce according to desired taste. Remove from fire and serve hot with green onion leaves!

Cooking Tip:

You can add miki noodles to make it La Paz Bachoy recipe.
You can add bile to make Papaitan recipe. Although beef or goat innards are normally used for Papaitan.
You can add sinigang mix (or tamarind seeds) to make it Sinanglaw Ilocano recipe. Although beef or goat innards are normally used.

Agos-Os

Agos-Os Ingredients:

1/4 kilo pork or beef; thin slices
1 onion; minced
4 cups mashed sweet potato (kamote)
Banana leaf
Salt to taste

Agos-Os Cooking Instructions:

Season the mashed boiled sweet potato with salt, then mix the onion. Set aside.
On a dry banana leaf, spread about one centimeter thick of mashed sweet potato. Put on top layer the meat, then spread again the mashed sweet potato. Do this until two layers of meat and three layers of mashed sweet potato are spread.
Roll the layers (8” long) carefully with banana leaf. Tie both ends firmly. Keep in a cool place for 1 - 2 days.
Cut into ring slices. You may either fry or broil the Agos-Os.

Adobo with Pork

Pork Adobo Ingredients:

1 kilo pork; cut into 2-inch pieces
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.
Sauté 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 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 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 additional and optional condiments as some folks love to make their adobo special and love 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.