Pork Humba

INGREDIENTS:
2 tablespoons oil
1 kilogram liempo, sliced into bite-size picees
2 cups soup stock
1/2 cup black beans
1/2 cup soy sauce
1/2 cup vinegar
1 tablespoon sugar
Vetsin
Black pepper
1 cup chopped cashew nut

PROCEDURE:
Heat oil in pan and saute garlic. Add meat and mix well in 5 minutes.

Pour soup stock and let boil. Add black beans, soy sauce, vinegar, sugar, vetsin, and black pepper.

Add cashew nuts before serving.

Scoop over steamed rice.

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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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Bangers

INGREDIENTS

500 grams lean pork shoulder, minced

8 ounces pork fat

Salt and pepper

Nutmeg

Cloves, ground

Mace

Thyme

1-1/2 ounces breadcrumbs

2 egg yolks

8 sausage skins

PROCEDURE

Season minced meat generously with salt, pepper, and a pinch each of nutmeg, cloves, mace and thyme. Add breadcrumbs and egg yolks and mix well. Refrigerate mixture then stuff into sausage skins and twist to secure ends. If sausage skins are not available, coat with egg and dry breadcrumbs. Serve grilled or fried.

Lechon Paksiw

INGREDIENTS

Vinegar

Lechon Sauce

Garlic, crushed

Peppercorn, crushed

Salt

Sugar

Water

Laurel leaf

Leftover lechon

Wansuy leaves

PROCEDURE

In a saucepan, mix vinegar, lechon sauce, garlic, peppercorn, salt and sugar. Proportion seasonings according to your taste, taking care not to put too much vinegar to prevent lechon paksiw from becoming too sour. Cook over medium fire.

When mixture becomes thick, add water, stir and let boil. Add laurel leaf if desired. Add leftover lechon and simmer. Serve in clay pot and top with wansuy leaves.

Hawaiian Pork Spareribs

INGREDIENTS

2 kilos pork spareribs, cut into ribs by ribs

4 tablespoons soy sauce

5 tablespoons brown sugar

1 small can pineapple juice

Water

2 tablespoons cornstarch

Salt and pepper to taste

1 can pineapple rings, sliced

PROCEDURE

Put ribs in a large pot. Combine soy sauce, brown sugar, pineapple juice and water just enough to make ribs tender. Pour mixture into pot and cook ribs until tender.

Before serving, thicken sauce with cornstarch. Season with salt and pepper. Arrange ribs on platter and decorate with sliced pienapple rings and some vegetables and green leaves.

Chinese Style Adobo

INGREDIENTS:

1/2 kilogram pork kasim, adobo cut

1/2 kilogram fresh chicken, cut into serving pieces

3 tablespoons crushed garlic

1 tablespoon freshly ground black pepper

2 tablespoons sugar

2 piece bay leaf

1/2 cup soy sauce

3/4 cup vinegar

2 cups water

1 dozen quail egg, hard-boiled, peeled

PROCEDURE:

Combine all ingredients, except quail eggs, in saucepan. Cook over high heat to medium and let simmer. Remove cover and cook for 5 minutes more for sauce to reduce and thicken. Add quail eggs during last minute of cooking.

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