Ingredients

1/2 kilo pork, cut into cubes
1 1/2 tablespoons of garlic, minced
1 1/2 tablespoons of onion, chopped
1/4 cup soy sauce
2 tablespoons of vinegar
1 cup water
Whole black pepper
Cooking oil

Cooking Procedure

Sauté garlic and onion in oil. Add pork and stir for 5 minutes, then add soy sauce, vinegar and pepper. Sauté for another 5 minutes. Turn down the heat and add water. Simmer for 20 minutes or until the pork is cooked.

Pork Adobo Recipe from Laguna

Ingredients

3 kilos uncut pork chop (or whole rack); take out bone and leave meat part
2 tsps mustard
2 tbps olive oil
1/4 tsp rosemary
1/4 tsp sage
1/8 tsp thyme
2 cups pitted prunes

For the Ginger Confit

180 grams young ginger, julienned
1-1/2 cups water
2-3 tbsps honey
1/2 cup sugar

Procedure

To prepare the stuff pork roast:

1. Poke a hole in the middle of the pork chop.
2. Stuff with prunes. Tie the roast.
3. Rub pork with mustard, rosemary, sage, pepper and thyme.
4. Rub with salt before roasting. Sear pork roast until the outside is brown.
5. Roast in the oven until cooked.
6. Serve with port wine and ginger confit.

To prepare the ginger confit:

1. Boil ginger at least 4 times or until the ginger smell is very subtle. Throw the water every time.
2. Mix sugar, honey and water.
3. Add ginger and simmer until liquid becomes syrupy.
4. Serve with pork roast or lamb.

Here’s our very own Filipino embutido recipe. Of course, you can cook it even when it’s not Christmas. By the way, Filipino embutido is also called Filipino style meatloaf by some people.

Ingredients

1 lb. ground pork
1/2 cup finely chopped carrots
1 cup (6 slices) finely chopped (sweet or cooked) ham
3 tbsp minced green bell pepper
3 tbsp minced red bell pepper
1/3 cup sweet pickle relish
1/4 cup raisins
3 whole eggs
1/2 cup grated cheddar cheese
A dash of liquid seasoning
salt and pepper to taste
1 tbsp cornstarch
slices (wedges) of hard-cooked eggs (see recipe)
slices (wedges) of Vienna sausage
aluminum foil, 10″ x 12″ sizes

Cooking Procedures

1. In a bowl, combine all the ingredients and mix until well blended.
2. Divide the mixture into 2 to 4 portions (depending on how many you want to make).
3. Spread and flatten the mixture onto the center of each foil.
4. Divide the slices of hard cook eggs and Vienna sausages and place each slices at the center of each mixture.
5. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternately, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
6. Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
7. Place the embutido in a steamer and steam for an hour. If you don’t have a steamer, use an oven. Place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (make sure the steam does not escape). Steam-bake in the center of the oven for an hour.
8. Remove from the steamer or oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.
9. Refrigerate unused embutido.

Note: You may use a steamer or an oven. If using a steamer, prepare it and set aside. If using an oven, prepare a baking pan and a wire rack and preheat oven to 350°F. Remember not to cut the embutido if it’s still hot. Your embutido will be disfigured and will crumble.

But you can cook lechon paksiw anytime — not only after a fiesta. Just buy cooked lechon downtown if you want to cook this dish. This lechon paksiw recipe is easy to cook. And once you’ve tasted it, you’ll definitely want another serving.

Ingredients

1 kilo cooked lechon
1 cup ready-mixed sauce (Mang Tomas Lechon Sauce) or 1 can liver spread
1 cup vinegar
1/2 cup brown sugar (pack)
1 tbsp salt
1 tbsp whole peppercorn
4 cloves garlic, crushed
1 teaspoon vetsin
2-3 pieces laurel leaves
1 cup water
1/2 cup dried oregano (optional)

Cooking Procedure

Chop lechon into small serving pieces. Put in pan and add all the ingredients. Boil. Lower heat and simmer until lechon skin becomes very soft and sauce thickens.

Ingredients
2 kilo pork slices (liempo)
1 bottle 7-UP
1 cup brown sugar
1/2 cup soy sauce
1/2 cup vinegar
2 Tablespoons minced garlic
2 Tablespoons hot sauce or fresh chili peppers sliced thinly
2 Tablespoons worcestershire sauce
3 Tablespoons salt
Semi-ground black pepper

Procedure
1. Slice the pork liempo according to desired thickness. Set aside.
2. In a large saucepan or bowl, pour the 7-up, brown sugar, soy sauce, vinegar, minced garlic, hot sauce or chili peppers, Worcestershire sauce and salt.
3. Mix until no sugar granules can be felt. Add in the pork slices.
4. Grill .

Ingredients

2 lbs of pork, pork chops, or red loin with fat, sliced into 1/4 inch thick
2 tablespoons of anise wine
2 tablespoon of annatto water
2 tablespoon of salt
2 tablespoon cooking oil
4 tablespoon of sugar
1/8 teaspoon of salitre or saltpeter (optional, for coloring purposes only)

Cooking Procedure

1. Except for the pork, combine all the dry ingredients in a shallow pan. In another container, combine the wet ingredients.
2. Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
3. Pile the pork inside a container with a cover and keep refrigerated for about three days to cure the pork.
4. To cook, just put a little water in a skillet and add the pork. Fry it in its own fat until done.

Ingredients

1 lb pork loin, cut into chunks
1 head garlic
1/4 cup soy sauce
1 teaspoon black pepper(freshly ground)
1/2 cup white vinegar (sukang puti)
1 tablespoon of vegetable oil

Cooking Procedure

1. Place the pork in a medium-size pot together with the garlic soy sauce pepper and vinegar and let stand for 2 hours.
2. Cook in slow fire in the same pot until the pork is tender (about 30 minutes). Transfer pieces of garlic to a separate pan and fry in hot oil until brown.
3. Add the pork pieces to the garlic and then fry until brown. Brown the pork before adding the soy sauce mixture in order to let more of the fat out. Drain.
4. Add the broth to the fried pork and garlic and simmer for 10 minutes.

There you have it. Your first pork adobo masterpiece!