Adobo Pork Chops

Ingredients

• 2 lbs. pork chops
• 4 tablespoons dark soy sauce
• 5 cloves garlic, crushed
• 3 tablespoons white or cane vinegar
• 2 teaspoons whole peppercorn
• 4 to 5 pieces dried bay leaves
• 1 cup water
• salt to taste (if necessary)
• 3 tablespoons cooking oil

Instructions

1. Heat cooking oil in a wide and deep pan.
2. Once the oil is hot, pan fry the pork chops turning them over once each side turns light to medium brown (this will take around 3 to 5 minutes per side depending on the thickness of your pork chops).
3. Put-in the garlic, peppercorns, and bay leaves. Continue to cook until the garlic turns light brown (2 to 3 minutes).
4. Pour-in water and soy sauce. Bring to a boil.
5. Cover and simmer until the liquid reduces to half (around 40 to 50 minutes). You can add more water if needed.
6. Pour-in the vinegar. Let the liquid boil. Stir and continue to cook (uncovered) for 10 minutes.
7. Add salt if needed. The soy sauce alone gives this dish enough saltiness. You can add salt according to your preference.
8. Serve with steamed white rice.
9. Share and enjoy!

Nutrition Information

Serving size: 4

Oven Baked Crispy Pata Recipe

Ingredients

• 1 piece (3 to 4 lbs.) pig leg
• 1 teaspoon whole cloves
• 12 pieces dried bay leaves
• 2 pieces cinnamon sticks
• 6 cloves garlic, crushed
• 1 tablespoon onion powder
• 4 tablespoons cooking oil or cooking oil spray
• 8 cups water

Instructions

1. Preheat oven to 350F.
2. Meanwhile, arrange the pork leg in a baking tray lined with aluminum foil. Coat the leg with cooking oil either by rubbing with cooking oil or using the cooking oil spray such as Pam.
3. Bake in the oven for 30 minutes.
4. Remove the pork from the oven. Let it cool down.
5. Arrange the pork (pig leg) in a wide cooking pot or Dutch oven. Pour-in water. Let boil.
6. Once the water starts to boil, add the onion powder, garlic, bay leaves, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
7. Remove the pork from the cooking pot. Let the liquid drip while the meat cools down. Make incisions on the pig leg so that seasonings (such as salt and pepper) can easily penetrate and gets absorbed. It will also help the inner part of the leg cook faster.
8. Arrange the pig leg on the same baking tray. rub salt and pepper all over the leg. Spray with cooking oil all over.
9. Bake in the oven at 350F for 150 to 180 minutes.

Nutrition Information

Serving size: 5

Oven Roasted BBQ Chicken Recipe

Ingredients

• 1 whole chicken, cut into quarters
• ¼ cup light soy sauce
• 1 teaspoon paprika
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 tablespoons canola oil
• juice from 1 small lemon
• 1¼ cups barbecue sauce (use your preferred brand)

Instructions

1. Prepare the marinade by combine soy sauce, oil, garlic powder. paprika, lemon, salt, and pepper in a bowl. Stir until all the ingredients are well blended.
2. Arrange the chicken quarters in a resealable bag. Pour-in the marinade. Let the air out of the bag, seal, and marinate the chicken overnight. Place the bag in the fridge and let it stay for 12 to 16 hours. This will let the chicken absorb the flavor.
3. Preheat your oven to 375F.
4. Top a baking tray with aluminum foil and geese it with 1 tablespoon of cooking oil or spray with a cooking oil spray. Arrange the chicken on top of the greased foil. Bake in the oven for 18 minutes.
5. Baste the chicken with half of the barbecue sauce. Continue to bake for 12 minutes.
6. Baste the chicken with the remaining half of the bbq sauce. Bake for 8 to 10 minutes or until the chicken is completely cooked. You can also use a meat thermometer to ensure that the chicken is done. The internal temperature of the chicken should be at least 165F.
7. Remove the oven roasted bbq chicken from the oven. Arrange in a serving plate.
8. Serve with either of the following: cornbread muffins, cornbread, rice, or potato wedges. Share and enjoy!

Nutrition Information

Serving size: 4

KFC Style Gravy Recipe

Ingredients

• 3 tablespoons butter or vegetable shortening
• 5 tablespoons all-purpose flour
• 1 piece chicken cube or 2 teaspoons chicken powder
• 1 piece beef cube or 2 teaspoons beef powder
• 2¼ cups water

Instructions

1. Dilute the beef and chicken cubes in water.
2. Heat a saucepan and put-in the butter. Let the butter melt under low heat.
3. Add 2 tablespoons of all-purpose flour and cook in low heat while continuously stirring for 7 to 8 minutes or until the color turns medium brown. There is a tendency that the flour might burn when overcooked or if high heat is applied. Be extra cautious.
4. Add the remaining flour and continue stirring.
5. Gradually add the chicken and beef broth (the result of procedure 1) while stirring. Continuous stirring is needed to prevent lumps from forming.
6. Put the heat to medium and bring the mixture to a boil. Cook for 5 minutes more while stirring once in a while until the texture thickens.
7. Serve hot with fried chicken or mashed potato.
8. Share and enjoy!

Nutrition Information

Serving size: 4

How to Make Sinamak

Ingredients:

2 to 3 cups vinegar (use white, cane, or coconut vinegar)

1 cup bird’s eye or Thai chilies (dried or fresh will do)

3 tablespoons ginger, sliced

1 head garlic

3 teaspoons whole peppercorns

1 medium size white onion

Procedure:

1. Combine whole peppercorn, ginger, garlic, onion, and chili in a clean container (usually an empty bottle of liquor). Shake well to distribute the ingredients.

2. Fill the bottle with the vinegar of your choice then tightly cover the bottle.

3. Shake the bottle lightly and store in a safe place for at least 3 days. The longer the storage time, the spicier the vinegar will become.

4. Serve as condiment for fried and grilled foods

Hardinera (Jardinera) Recipe

Ingredients

• 2 tablespoons cooking oil
• 1 medium sized onion, diced
• 3 cloves garlic, minced
• 1 lb pork, diced
• 1 cup water
• ½ cup tomato sauce
• ¼ cup sweet pickle relish
• ½ cup beef franks or hotdogs, diced
• ¼ cup raisins
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ beef cube
• ½ cup pineapple chunks
• ¼ cup roasted sweet pepper
• ¼ cup liver spread
• ¼ cup cheese, grated
• ½ cup bread crumbs
• 2 pieces hard boiled eggs, sliced or wedged
• 2 pieces raw eggs

Instructions

1. In a cooking pot, add cooking oil and sauté garlic and onions.
2. Add the diced pork and cook for 3 to 5 minutes.
3. Put-in the beef cube, water, and tomato sauce then bring to a boil. Simmer until the pork is tender and the liquid completely evaporates. Set aside and let cool.
4. In a large mixing bowl, combine the cooked pork, salt, ground black pepper, beef franks, bread crumbs, liver spread, sweet pickle relish, pineapple chunks, raisins, and cheese.
5. Mix all the ingredients until everything is well incorporated.
6. Grease a llanera and arrange the sliced eggs and roasted sweet pepper.
7. Pour close to half of the beaten egg mixture and ensure that the eggs are well distributed on the llanera.
8. Scoop the pork mixture in to the llanera until it occupies at least ¾ of the total volume.
9. Cover the whole llanera with aluminum foil.
10. Pour at least 6 cups of water in the steamer. Arrange the containers in the steamer and steam for 50 minutes.
11. Remove the steamed mixture from the llanera and transfer to a serving plate.
12. Serve either hot or cold. Share and enjoy!

Nutrition Information

Serving size: 3

Special Chicken Embutido Recipe (Filipino Chicken Meatloaf)

This Special Chicken Embutido Recipe is something that you should consider for the holidays. It might look intimidating to prepare, but I am telling you that it is easy and quick. Use the step-by-step recipe below along with the cooking video as a guide on how to make this yummy special embutido.

Ingredients

• 2 lbs. ground chicken
• 1 medium red bell pepper, minced
• 1 Knorr Chicken Cube
• 2 raw eggs
• 1 medium green bell pepper, minced
• 1 medium white or yellow onion, minced
• 1 ¾ to 2 cups bread crumbs
• 4 tablespoons vegetable oil
• ½ cup raisins
• 4 hard boiled eggs, quartered
• 5 tablespoons sweet relish
• 5 tablespoons shredded cheddar cheese
• ¼ teaspoon ground black pepper
• ½ teaspoon salt
• 6 cups water (for steaming)

Instructions

1. In a mixing bowl, crush the chicken using a fork.
2. Crack the eggs. Beat until the chicken cube dilutes in the beaten egg.
3. Add the bell peppers, onion, raisins, sweet relish, and cheese. Fold to mix the ingredients.
4. Add the ground chicken, salt, ground black pepper, and vegetable oil. Continue to fold until all the ingredients are well blended.
5. Wrap the mixture in aluminum foil. Scoop a cup of mixture and arrange it in a sheet of aluminum foil. Place some wedged hard-boiled eggs in the middles and then roll the foil to shape like a cylinder. Secure both sides by twirling the ends of the foil until the mixture inside is compact.
6. Boil water in a steamer or pot.
7. Arrange the wrapped chicken embutido in a steamer.
8. Cover and steam for 1 hour.
9. Let the chicken embutido cool down.
10. Place in the refrigerator for 3 hours.
11. Slice and arrange in a serving plate. Serve cold.
12. Share and enjoy!

Nutrition Information

Serving size: 10