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Adobong Baka Sa Gata

INGREDIENTS:
1 kilo beef, kampo part, cubed
1 clove garlic, crushed
1/3 cup vinegar
1/4 teaspoon freshly ground pepper
4 cups coconut milk
1/2 kilo papaya, sliced horizontally 
Water to cover the meat
Salt to taste

PROCEDURE:
Put cubed beef, garlic and vinegar in a casserole. Fill with just enough water to cover the meat. Cook until tender.

Pour in coconut milk and put in papaya. Stir slowly until the mixture boils and papaya is cooked. Season with salt and pepper to taste. Simmer.

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Laing

INGREDIENTS:
Gabi leaves
Garlic
Onion
Ginger
Pork, cut into small cubes
Shrimps, shelled but leaving the last tail segment intact
Bagoong alamang
Siling labuyo
Salt and vetsin to taste

PROCEDURE:
Mix together all ingredients  except gabi leaves and seasoning, in a wok, then bring to a boil. Then add gabi leaves. Simmer until cooked. Season with salt and vetsin to taste.  

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Pork Sinigang

INGREDIENTS:
1 kilo pork loin
1/2 cup quartered tomatoes
1 piece onion, sliced
1 clove garlic, crushed and peeled
1 cup fresh sampalok or tamarind juice
1 liter water
1 piece labanos or radish
1 bunch sitaw or string beans, cut into serving lengths
2 pieces eggplants
2 pieces finger sili
Salt and water

PROCEDURE:
Saute garlic, onions and tomatoes. Add sliced pork loin and water, and let boil for 30 minutes. When pork is tender, add vegetables. Season with salt and pepper. Follow with sampalok juice and finger sili. Let boil for 10 minutes. Serve hot.

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Kare-Kareng Pata Ng Baboy

INGREDIENTS:
1 piece pata or pig's feet, cut into serving pieces and pre-boiled
2 pieces large eggplant. cut into diagonal pieces
1 piece small banana heart, sliced into quarters
5 pieces string beans
10 pieces pechay leaves
2 tablespoon annatto oil
1 piece small onion, chopped
1/2 cup rice flour, toasted
1/2 cup peanuts, toasted and ground
1 teaspoon garlic, crushed

PROCEDURE:
Boil pata until tender. Save stock.

In a casserole, saute garlic and onions using annatto oil for 2 to three minutes. Add stock and bring to a boil. Add banana heart and cook for 5 minutes. Then follow with beans, eggplant and pechay. Cook for another 5 minutes. Remove vegetables and set aside.

Add rice flour and peanuts to the remaining sauce in the casserole along with pata. Bring to a boil, and stir continuously until the sauce thickens.

Pour pata mixture into a clay pot. Then arrange vegetables on top and serve.

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