Pork Adobo

Ingredients:

 2 lbs pork belly

 2 tablespoons garlic minced or crushed
 5 pieces dried bay leaves
 4 tablespoons vinegar
 1/2 cup soy sauce
 1 tablespoon peppercorn
 2 cups water
 Salt to taste

Procedure:

 Combine the pork belly, soy sauce, and garlic then marinade for at
least 1 hour
 Heat the pot and put-in the marinated pork belly then cook for a
few minutes
 Pour remaining marinade including garlic.
 Add water, whole pepper corn, and dried bay leaves then bring to a
boil. Simmer for 40 minutes to 1 hour
 Put-in the vinegar and simmer for 12 to 15 minutes
 Add salt to taste
 Serve hot. Share and enjoy!

Pork Caldereta

Ingredients:

 2 lbs. pork belly cubed

 1 small red bell pepper sliced into small squares
 1 small green bell pepper sliced into small squares
 3 medium ripe tomato wedged
 4 ounces Filipino style tomato sauce
 3 ounces liver spread
 2 medium potato diced
 1 medium carrot diced
 1 medium yellow onion diced
 4 cloves garlic crushed and chopped
 3 to 4 cups water
 6 tablespoons cooking oil
 Salt and ground black pepper to taste

Procedure:

 Heat oil in a pan. Once the oil becomes hot,

pan-fry the carrots and potato until the
outer part turns light brown. This should
take around 2 to 3 minutes. Set aside.
 Remove excess oil from the pan. Saute onion,
garlic, and tomato. Continue to cook until
the onion and tomato becomes soft.
 Add the pork belly slices into the pan. Cook
until the pork turns light brown.
 Pour tomato sauce into the pan. Stir.
 Add water. Let boil. Cover and cook in low
heat for 45 to 60 minutes.
 Add liver spread. Stir until well blended.
 Put the bell peppers into the pan. Stir.
Continue to cook in medium heat until the
sauce reduces to half.
 Season with salt and ground black pepper.
 Add the pan-fried carrot and potato. Stir
and cook for 3 to 4 minutes.
 Transfer to a serving plate. Serve!
 Share and enjoy!
 Procedure:

 Heat the pot and put-in the cooking oil

 Sauté the onion until its layers separate
from each other
 Add the pork belly and cook until outer
part turns light brown
 Put-in the fish sauce and mix with the
ingredients
 Pour the water and bring to a boil
 Add the taro and tomatoes then simmer
for 40 minutes or until pork is tender
 Put-in the sinigang mix and chili
 Add the string beans (and other
vegetables if there are any) and simmer
for 5 to 8 minutes
 Put-in the spinach, turn off the heat,
and cover the pot. Let the spinach cook
using the remaining heat in the pot.
 Serve hot. Share and enjoy!

Pork Sinigang
 2 lbs pork belly or buto-buto
 1 bunch spinach or kang-kong
 3 tablespoons fish sauce
 12 pieces string beans sitaw, cut in 2
inch length
 2 pieces tomato quartered
 3 pieces chili or banana pepper
 Ingredients:

 1 lb. pig ears

 1 1/2 lb pork belly
 1 piece onion minced
 3 tablespoons soy sauce
 1/4 teaspoon ground black
pepper
 1 knob ginger minced
(optional)
 3 tablespoons chili flakes
 1/2 teaspoon garlic powder
 1 piece lemon or 3 to 5 pieces
calamansi
 ½ cup butter or margarine
 ¼ lb chicken liver
 6 cups water
 3 tablespoons mayonnaise
1/2 teaspoon salt
Pork Sisig

1 piece
 egg (optional)
Procedure:

 Pour the water in a pan and bring to a boil Add

salt and pepper.
 Put-in the pig’s ears and pork belly then simmer
for 40 minutes to 1 hour (or until tender).
 Remove the boiled ingredients from the pot then
drain excess water
 Grill the boiled pig ears and pork belly until done
 Chop the pig ears and pork belly into fine pieces
 In a wide pan, melt the butter or margarine. Add
the onions. Cook until onions are soft.
 Put-in the ginger and cook for 2 minutes
 Add the chicken liver. Crush the chicken liver
while cooking it in the pan.
 Add the chopped pig ears and pork belly. Cook for
10 to 12 minutes
 Put-in the soy sauce, garlic powder, and chili. Mix
well
 Add salt and pepper to taste
 Put-in the mayonnaise and mix with the other
ingredients
 Transfer to a serving plate. Top with chopped
green onions and raw egg.
 Serve hot. Share and Enjoy (add the lemon or
calamansi before eating)
Pork Nilaga
Ingredients:

 2 pounds pork belly, cut into 2 1/2 inch cubes

 8 cups water
 1 medium onion, peeled and quartered
 1/2 teaspoon peppercorns, cracked
 1 tablespoon fish sauce
 1 small calabasa, peeled, seeded and cut
into 2-inch chunks
 2 bunches pechay, ends trimmed and leaves
separated
 salt to taste

Procedure:

 In a pot over medium heat, combine pork and

water. Bring to a boil, skimming scum that floats
on top.
 When the liquid has cleared, add onions,
peppercorns, and fish sauce. Continue to boil for
about 1 to 2 minutes.
 Lower heat, cover and cook for about 40 to 45
minutes or until pork is tender. Add more water
in 1/2 cup increments as needed to maintain about
6 to 7 cups.
 Add calabasa and cook for about 5 to 7 minutes or
until tender yet firm.
 Add napa cabbage or pechay and cook for about 1
minute or until tender yet crisp.
 Season with salt to taste. Serve hot.