Procedure

1. In a large wok fry pork till it produce oil, add and sauté onion and garlic.
2. Add soy sauce and black pepper and stir cook for 2-3 minutes. Add water and bouillon, let boil and simmer for 5 to 10 minutes.
3. Add in Bihon noodles stir and cook for 5-10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary.
4. Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked. Serve with lemon juice.

Procedure

1. In a large wok fry pork till it produce oil, add and sauté onion and garlic.
   
2. Add soy sauce and black pepper and stir cook for 2-3 minutes. Add water and bouillon, let boil and simmer for 5 to 10 minutes.
3. Add in canton noodles stir and cook for 5-10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary.
4. Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked. Serve with lemon juice.

Procedure

1. In a pot, heat cooking oil and saute garlic, onion. Then add the pork, liver, hotdogs, tomato sauce, bell pepper, paprika, patis and the stock.
2. Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
3. Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
4. Salt and pepper to taste.
5. Serve hot with steam rice.

Procedure

1. Preheat the oven on broil. Bring a pot of water to a boil and season with salt. Cook the pasta 1 minute short of the package directions.
2. Heat a large heavy bottomed pot over high heat. Add 3 tablespoons of olive oil and add cauliflower, tossing to coat. Season with salt and pepper and cook for 5 to 6 minutes until the cauliflower begins to caramelize.
3. Add the butter to the pot. Whisk in flour to form a paste. Season with salt and cook for 2 to 3 minutes just until the paste starts to take on a warm golden color. Whisk in the milk and season with salt, pepper, nutmeg and chili flakes. Stir in the gruyere and half of the Parmigiano-Reggiano to melt. Add in the ham. Add the cooked pasta and stir to coat. Transfer to a greased baking dish.
4. Mix the bread crumbs, remaining cheese and chopped parsley. Sprinkle evenly over the pasta and place under the broiler. Cook for 2 to 3 minutes, just until the bread crumbs are golden brown.

Procedure

1. Heat two large saute pans over medium-high heat. Add three tablespoons of oil to each pan
   
2. Season the pork with salt and pepper. Dredge in flour, shaking off the excess. Carefully lay pork in the first pan and cook for 2 minutes on each side. Set aside
3. Cook the ham in second pan for 1 minute, browning slightly.
4. Add in apples. Cook for another minute, then add the apple cider. Reduce for 2 minutes then add the butter. Toss to emulsify. Finish with the apple cider vinegar and the sage leaves. Adjust seasoning.
5. Plate the apple ham hash over the pork.

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 pan over medium-high heat sear the pork till it produce oil. 
2. Add garlic, onion and garlic saute till fragrant.
3. Add coconut milk and simmer for 15-20 minutes.
4. Add Finger pepper and green bean simmer for another 10-15 minutes. Add water if needed.
5. Season with salt and pepper to taste.
6. Serve hot.

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. Remove steam from mushroom, use 2/3 of steam and chop it finely.
2. In a frying pan over medium-high cook bacon till crispy, add garlic, onion, mushroom stem, bell pepper and jalapeno cook for 5 minutes. Remove from heat and add cheese. Set aside
3. Meanwhile, boil water and blanch mushroom for 1 minute.
4. Pat dry the mushroom and stuff pepper mixture firmly into mushroom caps.

Ready to serve.