Chicken and Pork AdoboIngredients

1 cup distilled white vinegar (or cider vinegar) 1 cup water 2 tablespoons peeled and crushed garlic 2 teaspoons salt 2 pieces of bay leaves half teaspoon freshly ground black pepper 1 pound chicken, cut into serving pieces, Chinese style 2 pounds pork butt, cut into cubes soy sauce oil

DirectionsAdd vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil.Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes.Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove meat and reduce sauce.Remove sauce to a bowl. Put oil into the casserole and brown cooked meat.Drain oil from the casserole, and return the reduced sauce back with the meat.

Pork BinagoonganIngredients

1 lb. pork, cut into pieces 1/4 cup oil 1/2 head garlic, crushed 1 onion, sliced thinly 1 large tomato, sliced 1/2 cup bagoong alamang 1/2 cup vinegar 2 cups water

DirectionsFry pork pieces in hot oil. Saute garlic, onions and tomatoes after pork has browned. Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce. Serve with rice.

Oxtail Kare-kareIngredients

1 oxtail (3-5 lbs.) 5 tbsps, oil 5 cloves garlic, crushed 1 medium sized onion, sliced water from 1/4 cup achuete, soaked 1 banana heart, sliced crosswise 2 bundles Chinese long bean (sitaw), cut into 2-inch

pieces 4 eggplants, cut into 1/2 inch slices 1/3 cup rice, toasted brown in a pan and ground to a

powder 1/2 cup peanut butter salt and pepper to taste MSG (optional)

DirectionsCut oxtail into 3 inch pieces. Boil once and discard water. Boil again until tender. Saute garlic and onion in oil. Add achuete water, sauteed garlic and onions to meat and bring to a boil. Add vegetables and enough water to make a sauce. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat. Season with salt, pepper and MSG. Serve with Bagoong Alamang on the side.

Menudo

Ingredients 1 lb. pork, cubed 1 cup liver, cubed 1 tbsp. oil 2 tsps. achuete seeds 1 tbsp. garlic, minced 1/3 cup onions, chopped 1/2 cup tomatoes, sliced 2 medium sized potatoes cut into 1/2 inch pieces 2 tsps. salt 1/8 tsp. pepper

DirectionsGet color from achuete seeds (Place seeds in 1/3 cup water and stir around. Water should turn red.) then discard when done. Saute garlic, onions and tomatoes; add pork and cook until done. Add potatoes and water, if the dish is a little dry. Add liver when potatoes are done. Season as desired and bring to a boil. Serve hot with rice.

Crispy Pata

Ingredients 4 pig’s trotters 1 tsp. salt 1/2 tsp. white pepper 1/4 tsp. MSG oil for deep frying

DirectionsWash the pig’s trotters under running water and place in a large pan. Cover completely with cold water. Bring to a boil and season with salt, pepper and MSG. Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked. Drain meat. Heat the oil in another large pan until it is almost smoking. Deep fry trotters for a few minutes until the skin is golden and crispy.