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ADOBO



Ingredients

  • 1 1⁄2lbs pork shoulder or 1 1⁄2 lbs pork butt, cut into 1-1/2" cubes
  • 1⁄3cup vinegar
  • 2tablespoons soy sauce
  • 1teaspoon salt
  • 3cloves garlic, minced
  • 1small bay leaf
  • 1⁄4teaspoon pepper
  • 1tablespoon sugar
  • 1⁄2cup water
  • 2tablespoons cooking oil

Directions

  1. Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.
  2. Simmer covered for 1 hour or until meat is tender.
  3. Drain and reserve the sauce.
  4. Heat cooking oil in a skillet.
  5. Brown meat on all sides.
  6. Transfer to a serving dish.
  7. Pour off all remaining oil from skillet.
  8. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.
  9. Pour sauce over meat and serve.

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Lechon Kawali Ingredients : Pork 1-1/2 lb. pork  liempo  (pork belly), cut into serving pieces 4 cloves garlic, crushed 1/4 tsp. pepper or 1 tsp. peppercorns 2 tbsp. salt water, for boiling oil, for frying Sauce 1 tbsp. soy sauce 2-1/2 tbsp. vinegar 1 clove garlic, minced chili peppers (optional) Cooking Procedures : Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain. Deep-fry  liempo  pieces in batches until golden brown and blisters appear on skin. Drain on paper towels. Mix together all ingredients for the sauce. Serve with chopped lechon kawali.
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Bagnet  Ingredients 1 kilo pork belly; cut into desired pieces 1 liter cooking oil 1/2 liter water Salt to taste Water  Cooking Instructions Dry pork meat under the sun for at least 1-2 hours to dehydrate. Slice to desired sizes and set aside. In a stock pot, bring water to a boil with added salt. Drop pork and boil until tender. Submerged pork in hot cooking oil until skin pops up with bubbles. Let cool and you can repeat this process for more skin bubbles to pop up. Cooking Tip To avoid mess as well as burns, cook in a low cooking area.
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