Here’s a variant of the pork adobo recipe, probably the most popular Filipino dish. This adobo recipe is usually used in the Laguna area.

Pork Adobo Recipe from Laguna

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

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.

Christmas day is near. How about preparing this new Filipino recipe for your Noche Buena?

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.

67 days before Christmas and for those planning some hearty noche buena for your families, try this embutido recipe. I seldom cook embutido but I this one is really delicious!

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
dash of liquid seasoning
salt & 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

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 (Be sure the steam will 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.

Lechon Paksiw is usually cooked a day or two after the big feast. It’s a pork recipe and the main ingredient is the head of a roasted suckling pig (lechon) or what was left of it, usually the meaty part of the lechon plus its skin that isn’t crispy anymore. However you can also buy cooked lechon downtown if you want to cook this dish even without any special occasion or celebration. This recipe is easy to cook, and once you’ve tasted it, you’ll go for 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. peppercorn (whole)
4 cloves garlic, crushed
1 teaspoon vetsin
2-3 pieces laurel leaves
1 cup water
1/2 cup dried oregano (optional)

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.

Are you planning to have an outdoor party? Why not delight your friends and visitors with this barbecue recipe?

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 .