food

Compiled Recipe – Bringhe with Crispy Adobo Flakes

Bringhe With Crispy Adobo Flakes

Ingredients:
* 2 tbsp. vegetable oil
* 1 clove garlic, minced
* 1 medium white onion, chopped
* 1 medium native tomato, chopped
* 3 tbsp. minced ginger
* 1 green bell pepper, diced
* 1 red bell pepper, diced
* 2 cups glutinous rice (malagkit)
* 1 cup jasponica rice
* 2 tsps. turmeric powder
* 1 tsp. atsuete oil
* 4 ½ cups coconut milk
* 500 grams pork pigue, sliced
* 2 cups soy sauce
* 2 cups vinegar
* ¼ head garlic, chopped
* ½ tsp. black peppercorns
* cooking oil (to deep-fry)

Preparations:
1) Heat oil in a large pan over medium heat. Sauté garlic, onion and tomato for 1 minute.

2) Add ginger and bell peppers. Sauté for another minute.

3) Add glutinous and Jasponica rice, turmeric powder and atsuete oil. Mix and sauté for 2 minutes.

4) Add 3 cups water. Bring mixture to a boil. Add coconut milk and mix to combine. Lower heat and simmer until rice is cooked, about 1 hour. Transfer to a serving platter. Set aside and keep warm.

5) Make the adobo flakes: Combine pork, soy sauce, vinegar, garlic, peppercorns and 4 cups water in a casserole. Bring to a boil and cook until meat is tender, about 30 minutes. (Alternatively, you can use leftover adobo.) Drain and shred meat. Heat oil in a deep fry pan. Deep fry shredded pork until crisp and golden.

6) Serve bringhe topped with crispy adobo flakes.

 

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food

Compiled Recipe – Pulled Pork Stew

Pulled Pork Stew

Ingredients:
* 2/3 kilo pork, use pigue, cut into large chunks
* salt (to taste)
* ground black pepper (to taste)
* 2 tbsp oil
* 1 tbsp butter
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 can chopped tomatoes (use 400 gram can)
* ½ pork bouillon cube
* ¼ tsp ground cumin
* 1 tsp hot sauce
* 1 tsp liquid smoke
* 1 ½ kilo potatoes, peeled
* ½ cup fresh milk
* ¼ cup butter
* ¼ parmesan cheese, grated
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) Season pork chunks with salt and ground black pepper. Heat oil and melt butter in a pressure cooker over medium heat. Sweat onion and garlic until translucent and fragrant. Add pork cubes and sear on all sides. Pour in tomatoes, pork bouillon cube, cumin, hot sauce, liquid smoke and just enough water to cover pork pieces. Bring to a boil then cover and tighten lid. Reduce heat to medium-low once pressurized. Let cook for 45 minutes or until the pork is tender.

2) Meanwhile, place potatoes in a large pot. Pour in enough water to cover, add salt and place over high heat. Bring water to a boil, and cook until potatoes are tender, about 20 minutes. Place milk and butter in a cup and microwave on “high” until butter is melted. Set aside. Drain, then transfer potatoes to a bowl when tender. Add milk and butter mixture and season with salt and ground pepper to taste. Stir in parmesan cheese. Mash until potatoes are smooth. Keep warm.

3) Turn off heat and release pressure from the pressure cooker. Open lid and scoop out pork pieces by batch into a large bowl. Using two forks, shred the pork. Return the shredded pork into the pot. Repeat until all pork is shredded. Bring the mixture back to a boil and reduce liquid. Season with salt and ground pepper, to taste.

4) Scoop mashed potatoes into shallow bowls. Top with a generous helping of pork ragu. Sprinkle with parsley and serve.

food

Compiled Recipe – Chili Garlic Adobo

Chili-Garlic Adobo

Ingredients:
* 2 tbsp canola oil
* 2 cloves garlic, peeled, finely chopped
* 1 kilogram pork pigue, cubed
* ½ cup soy sauce
* ¼ cup vinegar
* 5 cloves garlic, peeled, lightly smashed
* 3 cups chickpea water, or as needed
* 1 ½ tbsp chili-garlic sauce
* black pepper (to taste)

Preparations:
1) In a medium size  pressure cooker over medium heat, heat oil. Add garlic and sauté only until fragrant.

2) Add pork cubes, soy sauce, vinegar, smashed garlic and just enough water to cover. Season with ground black pepper to taste. Bring to a boil. Remove scum that rises to the surface. Cover, then lock lid. Simmer for 20 minutes or until pork is just tender, taking care to release the pressure of pot before opening.

3) Once pork is just tender, add chili-garlic sauce, then bring to a simmer without a lid. Simmer until liquid is reduced into a sauce. Serve with steamed rice and snow peas.