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Pork Adobo

Adobo Ingredients:

1/2 kilo pork with taba, cut into pieces

1 head garlic, minced

1/2 yellow onion, diced

1/2 Slice Lime or Lemon

1 small can of pinapple tidbits

2-3pieces banana ( sab a hinog)-Optional)

1/2 cup soy sauce

1 cup vinegar

1 cup of water

3 laurel leaves (bay leaves)

2 teaspon of black pepper

2tablespoons of cooking oil or olive oil


Adobo Cooking Instructions:

In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.

Add pork Add 1 cup of water, cup of soy sauce, vinegar, lime, pineapple juice (drain from can of pineapple tidbits) and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when pork is tender. Then let the oil of the pork fry itself until golden brown. You can occasiotionaly add water if you want the pork more tender. Add black pepper and pineapple, Bring to a simmer for an additional 5 minutes.

Serve the hot adobo and plain rice.

My Pork Kilawin

Pork Kilawin Ingredients:

1/2 to 1 kilo pork with fat pwede rin tainga

1/3 cup soy sauce

1/2 cup Vinegar

2 medium onions, chopped

1 small ginger, chopped

4 cups of water

1 teaspoon salt

Pork Kilawin Cooking Instructions:

In a casserole, put pork in water and some salt.

Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.

Remove pork from water.

Slice the pork into bite sized pieces while still hot.

Place in a bowl and add vinegar, soy sauce, ginger and onions.

Serve immediately!

Tips: You can also add cucumber or raddish or slice of Lime.

My Sinuklaw

Sinuklaw is a mixed of fish and grilled pork.

Ingredients of Kinislaw

1/2 kilo pork with taba
1/2 kilo Tuna, slice into pieces
3-4 onions, chopped
2 medium ginger, sliced
1 cucumber, sliced
1 radish, sliced
1 Tabon-tabon, sliced in half
1-2 Biasong or Lime
vinegar
salt
sili or red hot pepper

Wash the pork and grilled. Slice into pieces when it's done and put in medium or big bowl.

In a separate bowl...

Wash tuna and sliced into pieces. Add vinegar, biasong or lime, onions, ginger and mix together. In a separate small bowlput the grated the soft part of tabon2x and add vinegar, mashed then drain then add the juice to the mixture of tuna. Add the radish,cucumber,salt and sili or red hot pepper. Then Add into the slice grilled pork.


Serve with Rice and Sprite...

Orange-Sesame Pork Chops

Ingredients
4 pork chops, 3/4-inch thick
1/3 cup orange marmalade
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 teaspoon sesame oil
2 teaspoons vegetable oil


Directions

In small microwavable container, blend and heat marmalade, soy sauce, rice vinegar and sesame oil for 30 to 45 seconds on HIGH until smooth; set aside. Heat vegetable oil in 12-inch non-stick skillet over medium-high heat. Add pork chops; brown on both sides. Turn heat to low; pour orange-sesame sauce over chops, cover and simmer 6 to 8 minutes.

Chicken Adobo

Adobo Ingredients:

1/2 kilo chicken, cut into pieces
1 head garlic, minced
1/2 yellow onion, diced
1/2 Slice Lime or Lemon
1 small can of pinapple tidbits
2-3 pieces Potato, cut into pieces (Optional)
1/2 -3/4 cup soy sauce
1/2 cup vinegar
1 cup of water
3 laurel leaves (bay leaves)
2 teaspon of black pepper
2tablespoons of cooking oil or olive oil
1/2 tablespoon cornstarch
1/2 teaspoon parsley

Adobo Cooking Instructions:

In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.

Add chicken and potato to the pan. Add 1 cup of water 1/4 cup of soy sauce, vinegar, lime, pineapple juice (drain from can of pineapple tidbits) and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when chicken and potato is tender.

Add cornstarch, black pepper, parsely and pineapple, Bring to a boil then simmer for an additional 5 minutes.

Serve hot with plain rice.

Parmesan Pork Tenderloin

INGREDIENTS
1 pound pork tenderloin
3 tablespoons fine dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons vegetable oil
1 small onion, thinly sliced
1 clove garlic, minced
2 small zucchini or summer squash, thinly sliced
DIRECTIONS
Cut tenderloin crosswise into 12 slices, approximately 3/4-inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2-inch thickness. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat. Heat oil over medium-high heat in nonstick pan. Saute pork for 2 to 3 minutes per side; remove and keep warm. Add onion, garlic and zucchini or squash to skillet and saute 5 minutes or until tender.

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