Pork caldereta

INGREDIENTS

Pork shanks – 1 kg (2.20 lb.)

Potato (diced) – 2 PCs.

Carrots (diced) – 2 PCs.

Yellow bell pepper (diced) – 1/2 PC.

Green peas – 1/3 cup

Liver spread (optional) – 3 tbsp.

Tomato sauce – 350 ml (11.84 fl.oz.)

Oyster sauce – 3 tbsp.

Bouillon cube – 1 PC. (classic flavor)

Onion (large, diced) – 1 PC.

Garlic (flaked) – 3 cloves

Black pepper (ground) – 1/2 tsp.

Water – 500 ml (16.91 fl.oz.)

Extra virgin olive oil – 2 tbsp.

DIRECTIONS

In a pan, heat the oil and add in the garlic.

Sauté for a few seconds and add in the onion.

Cook until onions are soft.

Add the pork.

Stir and cook for 5 minutes or until brown.

Pour in the tomato sauce and beef broth.

Bring to a boil and cover the pan with a lid, simmer for 60 minutes.

Add the liver spread, stir and cook for 3 minutes.

Stir in the carrots and potatoes.

Cover and cook for 8 to 10 minutes.

Add the olives and bell peppers.

Cook covered for 8 minutes.

Season the stew with salt and pepper and mix well.

 Share and enjoy cooking.

Adobo Recipe

There are probably 500 ways to cook adobo but the one that is most familiar to the children is the adobo with vinegar and soy sauce. I call it my classic adobo recipe because I also cook white adobo.

Ingredients:
1 kilo pork shoulder or loin cut in 1/2 inch cubes (variation: use half chicken and half pork)
1/3 cup vinegar
2 Tablespoon soy sauce
1 teaspoon salt
4 cloves crushed garlic
1 small bay leaf
1 tablespoon sugar
1/2 cup water
2 Tablespoon cooking oil

Direction

1. Combine all ingredients except cooking oil and let stand for at least 30 minutes. The longer the marination, the more flavorful.
2. Simmer covered for 1 hour or until meat is tender. Stir occasionally and make sure meat does stick to the pan. Liquid will reduce and thicken. Drain and keep sauce to the side.
3. Heat cooking oil in a pot. Brown the meat on all sides. Transfer to a serving dish.
4. Pour off the remaining oil from the the pot. Add the sauce in number 2 and cook for two more minutes while scraping off some of the meat that adhered to the pot.
5. Pour sauce over meat. Serve hot.

Taste Variation
1. Use all the ingredients except the Soy sauce.
2. Add more garlic, salt and vinegar instead. This is what we call the white adobo.
3. Add 1 more tablespoon of sugar if you desire a sweeter taste.
4. Add more vinegar if you want your adobo to keep longer.
5. Adobo tastes better a day after it is cooked because all the ingredients and flavorings have seeped in.

Inihaw Na Liempo (Grilled Pork Belly)

Ingredients:

Sliced pork belly (however much you want)
2 tbsp of garlic
Ground black pepper to taste
3/4 cup of soy sauce
1/4 cup lemon juice or calamansi juice
Ingredients For the basting sauce

1/2 cup soy sauce
1/4 cup of ketchup
2 to 3 tbsp of cooking oil
Procedure:

Combine all the main ingredients in a container
Marinate it for at least 24 hours
Mix all the ingredients for the basting sauce
Grill the pork bellies while basting it with the sauce from time to time

Sweet and Sour Pork

Ingredients:

1 kilo of pork loin slice them bite size pieces
1 egg
half a cup of flour
some cooking oil for frying
3 cloves of garlic
1 onion
some ginger chopped (you can replace this with ginger powder)
1 red bell pepper cut in cubes
1 green bell pepper cut in cubes
1 can of pineapple chunks (drained) and reserve the juice
2 tablespoons of soy sauce
some salt,
1 tablespoon of catsup
1 teaspoon of sugar
1 tablespoon of vinegar
1 teaspoon of cornstarch
some water

Procedure:

Start by beating the egg, then put the flour in a plate.
Heat your pan with cooking oil.
Put your pork in the beaten egg, add salt and pepper.
One by one dredge the pork in the flour and fry them.
Cook each side for about three minutes or until its golden in color.
Set aside your fried pork.
In another clean casserole, pour some cooking oil and
start sautéeing your ginger, garlic and onion.
add your pork then mix them well.
Toss in the peppers and the pineapple.
Add all your seasonings: sugar, salt, pepper,catsup, vinegar and soysauce.
Put some pineapple juice (about a quarter of a glass) in your pan.
Mix them well.
Cover and let it simmer gently over low fire.
Before turning off the heat, dissolve your cornstarch in a tablespoon of water and add this on to your dish to thicken the sauce.
Turn off the fire and serve hot with rice.