Thursday, January 26, 2012

Pork Adobo (My Style)

So yesterday, I was having some weird craving for Pork Adobo. But, it's downgraded from the real pork adobo! lol. So, here ya go!

1½ lbs. Pork (Pork Adobo Meat)
3-4 Cloves Garlic, Crushed
Patis to taste
Water, if needed
1 tsp. Peppercorn
5-6 Bay Leaves

Cook your pork until the oils of your pork has appeared and the insides aren't pink! lol.

Add your garlic. Stir. Cover.

Add your patis. I used about a tsp of patis. But go according to your taste. If it's too salty add water.

Add in about a dash of peppercorn.

Add about 5 or 6 WHOLE bay-leaves. Cover.

Let simmer for about 15 minutes more.

Things my grandma said I should've added: Vinegar.

It tasted a little more like soy sauced Pork than adobo! lol.

Tuesday, January 24, 2012

Pork & Sigarilyas

Pork & Sigarilyas

Small bunch of Sigarilyas
Small bunch String beans (otoong)
1-2 lbs Pork Butt, Chopped
Patis to taste
Garlic Salt to taste
2 or 3 Kabatiti, sliced or chopped

In a large pot, cook your pork until there is little to no liquids at the bottom.
Add your garlic.

Stir fry your garlic and pork.

Add your Patis. I normally put in about a 1/2 - 1 tsp. Patis. Go by taste. Don't add TOO much or you'll have to add more water. Let it cook for a bit.

Add about half cup water for the veggies. Throw in the string beans, cover. Let sit for about 5-10 minutes. When beans are a little tender. You can add the remaining of your veggies.

Add the Kabatiti, and the Sigarilyas, cover. Let it sit until all veggies have soften. That's when it's pretty much done.

Wednesday, January 18, 2012

Pork & Tabungao

Today was my first attempt at making tabungao with pork & string beans. Thanks to my grandma (in-law)

1 long tabungao (Chinese Long Squash)
1/2 Onion
1 lb. Pork (I used Adobo pork. Also depends on how much meat you like. I used 1 1/2lbs. Pork)
Patis to taste
Garlic Salt to taste
1 tablespoon Garlic, minced.
String beans, bundle (10-15 long strands), in 4ths.

In a large pot, cook your pork until pretty much all liquids have been soaked up. Cover.

Throw in your minced garlic and garlic salt.

Cook until it's adobo style (aka) when their is little to no liquid.

Keep stirring.

When you're pork is cooked. Check the flavoring (meat) add more patis if needed.

Throw in your string beans. Cook until little more tender. Cover for 10 minutes.

Then, throw in you're onion & tabungao. Let sit on medium heat for about 30 minutes, often check & stir.

I went until my meat was soft, and tasty, tabungao was alittle soft and my string beans soft as well. Reminder, I freaked out because the tabungao never had taste but gradma said it'll sit and flavor.

First attempt so I still need my husbands approval.

*optional: Tomato. You may substitute with Spam.