1. Heat a casserolle over medium heat add pork, soy sauce, lemon juiced and water. Boil till meat is tender.
2. Remove the sauce and meat from skillet and set aside, add oil and cook potato and set aside.
3. In same casserole sauté garlic and onion until fragrant. Add the pork  browning each side of meat.
4. Pour back the sauce, tomato sauce and carrot simmer for 10 minutes. Add bell pepper and potato and simmer for another 5 minutes. Serve with rice.

Procedure

1. In a pot heat cooking oil and sauté garlic, onions, and tomatoes
2. Add pork and cook until the color turns light brown.
3. Add fish sauce, whole pepper corn, and tomato sauce. Stir.
4. Add water and let boil. Simmer until pork is tender (about 35 minutes).
5. Put-in potato, plantain, and baked beans. Cook for 8 minutes.
6. Add cabbage and long green beans. Simmer for 5 minutes.
7. Add bok choy. Cover and turn off the heat.
8. Let the bok choy cook by residual heat (about 5 minutes).
9. Ready serve.

Procedure

1. Heat the cooking oil in a pan. Sauté the garlic, onion, and tomato
2. When the tomato becomes soft, add the ground pork and then cook for 8 minutes.
3. Put-in the chayote, stir. Cover bring to boil and simmer for 7 to 10 minutes.
4. Add salt and ground black pepper. Stir.
5. Serve with hot rice.

1. In a casserole saute garlic, onion and tomato then add pork belly sear in casserole till no more pink.
2. Add 2 cup of water and vinegar bring to boil until meat is tender.
3. Add 3 cup of cold water, mix then add pork’s blood and salt. Simmer and keep stirring for 5-10 minutes or until blood is cooked, color turn to chocolate brown and thickens.
4. Season with salt. Add green chili peppers and simmer for another 2-3 minute. Serve hot.

Are you looking for a perfect dish to serve for the family? Certainly, the Pinoy adobo could be an ideal choice! Recognized as the Philippines’ national dish, adobo is an authentic Pinoy favorite that involves marinated meat stewed in a sauce of vinegar, soy sauce, garlic, bay leaf and black peppercorns. Chicken, pork, or combinations of both, are the most common meats used. Fish and other seafood could also be good alternatives to experiment with.

1. Heat a large skillet over medium heat add pork, chicken, soy sauce, vinegar, water and 1st part of garlic. Boil till meat is tender.
2. Remove the sauce from skillet and set aside, add oil and fry chicken and pork in the skillet to get crispy edges and then add 2nd part of garlic sauté it into light brown.
3. Pour back the set aside sauce into skillet and bay leaf, cover and simmer for 5 minutes. Serve with rice.

Procedure

1. Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide.
2. In a mixing bowl, mix well soy sauce, minced garlic, chopped onions, lemon juice, ground pepper, sugar, banana catsup and the soda. Set a side small amount of mixture for brushing the BBQ.
3. add pork into  mixture, mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
4. Prepare the bamboo skewers by soaking in water to reduce burning during barbecue.
5. String the pork on the skewers.
6. Over live charcoals, barbecue the pork on skewers until each barbecue is cooked – turning every few minutes on each side and basting the set aside marinate mixture on the barbecue.

Procedure:

1. While you are preparing for cooking/ ingredients, soak munggo with water for about few minutes remove from water when it is ready to use, this will soften the munggo and will save time in boiling it for hours.
2. In casserole heat oil over medium heat saute garlic, onion and tomato till fragrant, add the pork and sear till no more pink color. Then add munggo,water,fish sauce and pepper, boil it till munggo is soft/cook. Add bitter melon simmer for 10 minutes. Add more water if needed.
3. Finally add spinach cover and simmer for 2-3 minutes. Taste it and add salt and pepper if needed. Turn the heat off and it ready to serve.

You can also add other vegetables, chicharon or replace pork with shrimp, chicken or smoked fish if you prefer.