Meat and Poultry
Pork Stewed in Sweet Vinegar Soy (Humba)
½ cup (100 g) dark brown sugar
2 cups (500 ml) water
¼ cup (60 ml) soy sauce
¾ cup (200 ml) vinegar
2 lbs (900 g) pork shoulder, cut into chunks
3-4 cloves garlic, minced
1 bay leaf
1 Combine the sugar, water, soy sauce and vinegar in a bowl and stir well. Transfer to a casserole and add the pork, garlic and bay leaf.
2 Bring to a boil over high heat, then simmer over low heat until pork is tender, about 35 minutes.
3 Discard the bay leaf and serve meat with rice. Spoon over the sauce.
Serves 6
Preparation time: 5 mins
Cooking time: 40 mins
Chicken and Vegetable Stew (Chicken Cocido)
1¼ cup (60 ml) oil
2 Spanish sausages, sliced on the diagonal
1 medium onion, minced
8-10 cloves garlic, minced
2 lbs (900 g) chicken pieces (breast, thighs and drumsticks)
2 cups (500 ml) water
2 medium carrots, peeled and thinly sliced
2 potatoes, peeled and cut into chunks
2-3 cups thickly sliced plantains
2 cups (500 ml) canned tomato sauce
1 medium head green cabbage, quartered
Dip
1 cup (250 ml) fish sauce
½ cup (125 ml) lime juice
1 To make the Dip, mix the fish sauce and lime juice then divide into 4-6 equal portions and set aside.
2 Heat the oil in a large casserole and sauté the sausages until browned, about 2 minutes on each side. Remove sausages from the pan and set aside. Sauté the onions in the oil for 1 minute, then add garlic and sauté until fragrant, 1-2 minutes. Add chicken and sauté until lightly browned on all sides, about 10 minutes. Pour in the water and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes.
3 Add carrots, cook for 7-8 minutes, then add potatoes, plantains and reserved sausages.
4 Stir in tomato sauce and simmer until the chicken, vegetables and plantains are tender. Add the cabbage and heat through until cabbage leaves are just tender and chicken pieces are completely cooked. 5 Serve with rice and the Dip.
Serves 4-6
Preparation time: 15 mins
Cooking time: 40-50 mins
Chicken Pot Pie (Chicken Pastel)
1 lb (450 g) boneless chicken meat
2½ tablespoons lime juice
¼ cup (60 ml) soy sauce
2 tablespoons oil
2 Spanish sausages, sliced
2 oz (50 g) butter
1 medium onion, minced
3-4 cloves garlic, minced
1 cup (250 ml) water
1 medium carrot, peeled and diced
2 medium potatoes, peeled and diced
¼ cup (60 ml) white wine
2 hot dogs or Wiener sausages (140 g), thinly sliced
1 cup (200 g) canned button mushrooms, drained and sliced
1¼ cups (200 g) fresh or frozen green peas
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons cornstarch
1¼ cup (60 ml) water
3 hard-boiled eggs
1 egg yolk, lightly beaten
Pie Crust
1¼ cups (160 g) flour
¼ teaspoon salt
1¼ cup (60 g) chilled butter
2 tablespoons (50 g) chilled solid vegetable shortening
3-4 tablespoons iced water
1 To make the Pie Crust, sift together flour and salt in a bowl. Using a pastry blender or two knives, cut the butter and shortening into the flour until mixture resembles coarse breadcrumbs. Sprinkle water over the mixture, gathering the crumbs until they form a ball. Sprinkle flour on waxed paper and wrap dough in the paper. Chill in a refrigerator for 30 minutes.
2 Cut the chicken pieces into bite-sized chunks and marinate in lime juice and soy sauce for 20 minutes.
3 Heat the oil in a casserole until hot. Sauté Spanish sausages until browned, about 2 minutes on each side. Remove the sausages and set aside.
4 Add butter to the casserole. When butter melts, sauté onions until transparent, 2-3 minutes. Add garlic and sauté until fragrant. Add chicken (discarding marinade) and sauté over low heat until lightly browned.
5 Stir in water and simmer for 10 minutes. Add carrots and potatoes. Simmer for 15 minutes until chicken, carrots and potatoes are almost tender. Stir in white wine, sausages, mushrooms, peas and reserved Spanish sausages. Add the salt and pepper and mix.
6 Preheat oven to 375°F (190°C). Blend cornstarch and water in a small bowl until smooth and stir into casserole. Simmer until liquid thickens, about 5 minutes.
7 Spoon the filling into a baking dish. Slice the hardboiled eggs and place on top of the filling.
8 Sprinkle flour onto a smooth work surface. Roll out the chilled pie dough until it is 3 mm (1/8 in) thick and forms a circle, 5 em (2 in) larger than the baking dish.
9 Cover the baking dish with the Pie Crust and brush the crust with egg yolk. Fold the dough over the edges of the baking dish and flute or decorate the edges. Make slits on the surface of the crust to let steam escape.
10 Alternatively, cut the chilled dough into long strips and arrange to form a lattice pattern on top of the filling, as shown in the photograph. Bake for about 30 minutes or until crust is golden brown.
Serves 6-8
Preparation time: 30 mins + 30 mins chilling time
Cooking time: 1 hour 10 mins
Chicken and Pork Adobo
2 lbs (900 g) pork belly or shoulder, cut into chunks
1 chicken (3 lbs/1½ kg), cut into serving portions
½ cup (40 g) minced garlic
1½ cups (375 ml) vinegar
1½ cups (375 ml) water
1 bay leaf (optional)
2 tablespoons salt
½ cup (125 ml) oil
¼ cup (60 ml) soy sauce
4 medium tomatoes, diced (optional)
Serves 8-10
Preparation time: 10 mins
Cooking time: 1 hour
1 Put the pork and chicken in a large casserole. Sprinkle garlic over the pork and chicken. Combine vinegar and water and pour into the casserole. (Do not use an aluminum casserole as the aluminum will react with the vinegar.)
2 Bring to a boil without stirring, then simmer over low heat and add the bay leaf, if using. Add salt and simmer until the meat is tender, about 30 minutes. Remove the meat from the casserole and reserve any liquid.
3 Heat the oil in a wok and cook the pork and chicken in batches until browned. Remove the pork and chicken and place in a serving dish.
4 Mix the soy sauce and reserved liquid. Pour over the meat. Serve with hot rice and chopped tomatoes, if desired, and Green Mango and Tomato Relish (see page 9).
Beef Shanks with Vegetables (Pochero)
2-3 cups thickly sliced plantains
2 tablespoons oil
2 Spanish sausages, thinly sliced
2 lbs (900 g) boneless beef shanks
8 cups (2 liters) beef stock or water
2 medium potatoes, peeled and cubed
¾ cup (100 g) chickpeas
1 head green cabbage, quartered
2 tablespoons fish sauce
Dip
1 cup (250 ml) fish sauce
½ cup (125 ml) lime juice
1 Mix the Dip ingredients then divide into 6-8 equal portions and set aside.
2 Slice the plantains into thick pieces then set aside.
3 Heat the oil in a frying pan and fry the sausages for 2 minutes on each side or until browned. Set aside.
4 Bring the beef shanks and beef stock to a boil in a stockpot over high heat, then reduce heat to low and simmer for 1½ hours, or until beef is just tender. Add water if needed to prevent the stock from drying out.
5 Add the potatoes and the plantains then simmer for 15 minutes more. Add the chickpeas and reserved sausages and simmer for another 5 minutes.
6 Add cabbage and season with fish sauce. Simmer until cabbage is just tender, 2-3 minutes. Serve with rice and Dip.
Serves 6-8
Preparation time: 15 mins
Cooking time: 2 hours
Stewed Pork (Estofado)
¾ cup (150 g) sugar
1 cup (250 ml) vinegar
½ cup (125 ml) soy sauce
1 cup (250 ml) water
¼ cup 60 ml) oil
8 cloves 40 g) garlic, minced
2 lbs (900 g) boneless pork shoulder, cut into chunks
1 bay leaf
1 medium carrot, thinly sliced
2-3 cups thickly sliced plantains
4 buns or pan de sal, each quartered (optional)
1 scallion, cut into thin strips with a vegetable peeler to garnish (optional)
1 Combine the sugar, vinegar, soy sauce and water in a mixing bowl then set aside.
2 Heat 2 tablespoons of the oil in a wok or casserole. Fry the garlic until browned then set aside.
3 Pour in the remaining oil, add pork and sauté until medium brown. Pour in the reserved vinegar mixture. Bring to a boil, then simmer over low heat. (Do not stir until the vinegar mixture boils, otherwise the meat will taste raw.) Add bay leaf and simmer for 20 minutes or until pork is tender.
4 Add the carrots and simmer for 5 minutes. Add the plantains. After 5 minutes, stir in the buns or pan de sal, if desired. Simmer until the pork is fully cooked and plantains and carrots are tender, about 5-10 minutes. Garnish with scallions, if desired.
5 Serve with rice or additional buns or pan de sal.
Pan de sal is the national bread of the Philippines, usually made with salt, yeast, sugar and flour and shaped into a bun. If pan de sal is not available, it may be substituted with any bun or bread.
Serves 6
Preparation time: 5-10 mins
Cooking time: 45 mins
Grilled Marinated Pork (lnihaw na Baboy)
2 lbs (900 g) pork belly or pork ribs
½ cup (40 g) minced garlic
½ cup (125 ml) 7-Up or Sprite
½ cup (125 ml) vinegar
2 tablespoons sugar
¼ teaspoon freshly ground black pepper, adding extra to taste
1 portion Papaya Relish (see page 12)
Vinegar Soy Dip
1 medium onion, minced
1 cup (250 ml) vinegar
1 cup (125 ml) soy sauce
½ teaspoon freshly ground black pepper, adding extra to taste
1 red chili, sliced (optional)
1 Slice pork belly lengthwise into thick strips. If using pork ribs, separate or slice across.
2 Combine garlic, Sprite or 7-Up, vinegar, sugar and pepper in a bowl. Pour over the pork. Cover and marinate for 3--4 hours in the refrigerator.
3 Drain the pork and discard marinade. Heat a grill or broiler to medium. Cook the pork under the pre-heated broiler or over a barbecue grill until browned and cooked through, about 10-15 minutes on each side.
4 To make the Vinegar Soy Dip, combine the onions, vinegar, soy sauce and ground black pepper in a bowl and stir. For a spicier dip, add the sliced chilies or more black pepper to taste.
5 Serve the grilled pork with Vinegar Soy Dip, Papaya Relish and cooked white rice.
Makes 4-6 Servings
Preparation time: 5 mins + 1 hour for marinating
Cooking time: 30 mins
Sweet Pineapple-cured Pork (Pork Tocino)
1 lb (450 g) pork shoulder
½ cup (125 ml) oil
2 scallions, cut into thin strips
2 medium tomatoes, thinly sliced, to garnish
½ medium cucumber, halved lengthwise then thinly sliced, to garnish
Marinade
¾ cup (150 g) dark brown sugar
1 cup (250 ml) canned pineapple juice
¼ teaspoon freshly ground black pepper, adding extra to taste
1 To make the Marinade, combine the sugar, pineapple juice and ground black pepper in a bowl. Cut the pork into thin slices and place in a mixing bowl or plate. Pour over the Marinade and mix thoroughly. Cover and marinate in the refrigerator for a few hours or overnight.
2 Heat half of the oil in a skillet over medium heat. Drain the marinated pork slices and fry in batches, adding more oil as needed.
3 Garnish with scallions and serve with rice, sliced tomatoes, cucumbers, and Green Mango and Tomato Relish (see page 9).
Serves 4-6
Preparation time: 10 mins +overnight marinating
Cooking time: 20-25 mins
Deep-fried Pork (Lechon Kawali)
2 lbs (900 g) pork belly with skin
1 medium onion, sliced
8 cups (2 liters) water for boiling
Oil for deep-frying
½ cup water for sprinkling
Garlic Vinegar Dip or Lechon Sauce (see page 7)
Serves 6-8
Preparation time: 5 mins
Cooking time: 1 hour
1 Place pork belly and onions in a stockpot, add water to cover and bring to a boil over high heat. Lower heat to medium and simmer for about 45 minutes or until pork is just tender (not too soft or it won't be crispy when fried). Drain pork and pat dry with paper towels.
2 Heat the oil over high heat in a large wok or frying pan until very hot. Carefully put the pork belly in the oil, skin-side up. Reduce heat to medium and deep-fry pork until skin is lightly browned, 10-15 minutes.
3 Sprinkle some water on the skin of the pork. This will form blisters on the pork skin and make it crispy. Continue cooking until the skin is golden brown, 10-15 minutes. Remove from the wok or pan and drain on paper towels. Slice and serve with Garlic Vinegar Dip (see page 7) or with Lechon Sauce (see page 7).
Diced Pork in Tomato Sauce (Menudo)
This easy-to-prepare dish is ideal for a weekday dinner. The pork, potatoes and carrots all cook very quickly and the tomato sauce adds valuable nutrients, such as lycopene, to the dish.
2 tablespoons oil
1 small onion, diced
1 tablespoon minced garlic
2 lbs (900 g) pork shoulder, cut into bite-sized pieces
1 large potato, diced
2 medium carrots, diced
1 cup (250 ml) water
2 tablespoons soy sauce, adding extra to taste
2 cups (500 ml) canned tomato sauce
2 tablespoons lime juice
1 Heat the oil in a large frying pan or wok and sauté the onions for about 1 minute. Add the garlic and sauté for 1 minute.
2 Add the pork and stir-fry until lightly browned. Add the potatoes and carrots and stir-fry for 2-3 minutes.
3 Pour in water and simmer 15 minutes. Stir in soy sauce, tomato sauce and lime juice. Mix thoroughly.
4 Bring to a boil, then immediately lower heat. Simmer until pork is cooked through and potatoes and carrots are tender, about 15 minutes.
5 Serve warm with rice or bread.
Serves 6
Preparation time: 10 mins
Cooking time: 35 mins
Filipino Sausage (Longganisa)
1½ lbs (650 g) ground pork
3 tablespoons dark brown sugar
2 teaspoons salt
¼ teaspoon freshly ground black pepper, adding extra to taste
2 tablespoons crushed garlic
1 tablespoon annatto seeds
¼ cup (60 ml) vinegar
½ cup (125 ml) oil
2 scallions, cut into thin strips with a vegetable peeler, to garnish (optional)
2 medium tomatoes, diced (optional) 1 portion Garlic Vinegar Dip (see page 7)
1 Combine the ground pork, sugar, salt, pepper and garlic in a mixing bowl.
2 Combine the annatto seeds and vinegar in a separate bowl. Press on the annatto seeds with the back of a spoon to extract the color. Strain the colored vinegar into the pork mixture and mix thoroughly.
3 Shape the pork mixture into thin 4-in (10-cm) lengths and wrap in small pieces of waxed paper. Chill for 2-3 hours in the refrigerator, until firm.
4 Heat the oil over high heat in a wok or skillet. Unwrap the pork mixture and fry in batches in hot oil until fully cooked. Drain on paper towels.
5 Garnish with scallions, if desired, and serve with rice and tomatoes or Garlic Vinegar Dip. If not cooking immediately, store the sausages in the freezer.
Makes 18-20 sausages
Preparation time: 30 mins + 2 hours chilling
Cooking time: 30 mins
Chicken in Tomato Sauce (Fritada)
3 tablespoons olive oil
1 small onion, minced
3-4 cloves garlic, minced
2 lbs (900 g) chicken pieces (breast, thighs and drumsticks)
1 cup (250 g) crushed canned tomatoes
1 cup (250 ml) water
1 bay leaf
¼ cup (60 ml) olive oil
1 lb (450 g) potatoes, peeled and cut into chunks
1 red or green bell pepper, cut into thin strips
2/3 cup (85 g) pitted green olives
1¼ cups (200 g) fresh or frozen green peas
¼ teaspoon salt, adding extra to taste
¼ teaspoon pepper, adding extra to taste
1 Heat 3 tablespoons of oil in a casserole. Sauté onions until transparent, 2-3 minutes, then add garlic and sauté until fragrant, 1-2 minutes. Stir-fry the chicken pieces until evenly browned. Pour in crushed tomatoes and water. Add the bay leaf and bring to a boil, then simmer until chicken is just tender, about 20 minutes.
2 In a frying pan or wok, stir-fry the potatoes in ¼ cup (60 ml) olive oil over medium heat until browned on all sides, about 15 minutes.
3 Add the fried potatoes, bell peppers, green peas and olives and simmer until chicken is tender, 5-10 minutes. Season with salt and pepper. Remove the bay leaf before serving.
Serves 6
Preparation time: 15 mins
Cooking time: 30-40 mins
Flavorful Oxtail Stew (Kare-Kare)
2 lbs (900 g) oxtail, sliced
1 lb (450 g) stewing beef. cut into chunks
18 cups (4½ liters) water
2 tablespoons oil
1 medium onion, diced
3-4 cloves garlic, peeled and minced
½ cup (about 3½ oz/ 100 g) thinly sliced-banana heart (optional)
1 eggplant, thinly sliced
1 cup (1 00 g) sliced green beans
2 tablespoons annatto seeds
½ cup dry roasted peanuts, finely ground (see note)
½ cup (100 g) uncooked rice, dry roasted and finely ground (see note)
1 tablespoon shrimp paste
Serves 8
Preparation time: 30 mins
Cooking time: 2 hours
1 Clean the oxtail and beef thoroughly. In a stockpot, boil the oxtail and beef in 6 cups (1½ liters) of the water for about 10 minutes. Drain and discard the water. Pour the remaining water into the stockpot. Bring to a boil then simmer over low heat until meat is tender, about 1½ hours.
2 Remove the meat from the pot, set aside and reserve the stock.
3 Heat the oil in a casserole and sauté onions until transparent, 2-3 minutes. Add garlic and sauté until fragrant, 1-2 minutes. Pour in 4 cups (I liter) of the reserved stock. Add the banana heart, if using, bring to a boil and simmer for 5 minutes or until just tender. Add the eggplant and green beans and simmer until just tender.
4 Soak the annatto seeds in ¼ cup (60 ml) of the reserved stock. Strain the liquid, pour into the casserole or pot and mix well. Stir in the ground peanuts and rice grains to thicken the liquid then add the meat.
5 Blend the shrimp paste with ¼cup (60 ml) of the remaining stock, pour into the casserole and stir. Simmer for another 5 minutes or until heated through. Serve with rice and additional shrimp paste.
Dry roast the peanuts and uncooked rice separately in a skillet over medium heat, stirring continuously until evenly browned. Grind in a mortar and pestle or blend in a food processor until fine.
Stuffed Beef Roll (Marcon)
3 lbs (1½ kg) thinly sliced top round or London broil beef steak
1-2 pork or beef frankfurters or hot dogs
3-6 slices sweet pickles or pickled gherkins
1-2 hard-boiled eggs, quartered
½ medium carrot, sliced into 2-in (5-cm) strips
Flour for dusting
¼ cup (60 ml) oil
1 cup (250 ml) water
2 medium tomatoes, seeded and diced
¼ teaspoon salt, adding extra to taste
¼ teaspoon pepper, adding extra to taste
Marinade
4 tablespoons lime juice
¼ cup (60 ml) soy sauce
1 To prepare the Marinade, combine the lime juice and soy sauce in a mixing bowl. Pour over the beef and marinate for 30 minutes. Drain beef and reserve the Marinade.
2 Spread beef on a clean, dry surface. If the sheet of beef is too thick, slice it in half. Place 1 frankfurter, 2-3 pickles or gherkins, 3-4 egg slices and 2 carrot strips on each sheet of beef. Roll the beef, enclosing the fillings. Tie the beef with a string.
3 Dust the beef lightly with flour. Heat the oil in a casserole or frying pan and fry the beef until evenly browned. Pour in the water, tomatoes and reserved Marinade. Simmer over low heat until beef is fully cooked and tender, about 1-1 1/2 hours. Add more water if needed to prevent the gravy from drying up.
4 Remove beef from casserole and reserve the liquid. Set aside to cool for a few minutes then slice into thick serving pieces. Discard the strings. 5 Strain the reserved liquid and serve as a sauce with the beef.
Serves 6-8
Preparation time: 45 mins
Cooking time: 1½ hours
Place the items in a line in the center of the beef.
Roll the beef and tie with string.
Sirloin Steak Filipino-style (Bistek Tagalog)
1 lb (450 g) beef sirloin, thinly sliced
½ cup (125 ml) lime juice
¼ cup (60 ml) oil
1 medium onion, sliced into rings
¼ cup (60 ml) soy sauce
½ cup (125 ml) water
Fried Potato Wedges
1 lb (450 g) potatoes, peeled and cut into wedges
Oil for deep-frying
1 Marinate the beef in half of the lime juice for 30 minutes.
2 Deep-fry the potato wedges in oil over high heat in a deep saucepan or wok until golden brown.
3 Heat the oil in a frying pan and sauté the onion until lightly browned. Set aside.
4 Drain the marinated beef slices and reserve the lime juice. Sauté the beef in the same frying pan for l-2 minutes on each side. Combine the remaining lime juice, soy sauce and water. Pour into the frying pan with the reserved lime juice.
5 Return the reserved onion rings to the pan and simmer for l-2 minutes. Serve hot with fried potato wedges and rice.
Serves 4
Preparation time: 5 mins + 30 mins marinating
Cooking time: 15 mins
Rich Beef Stew (Caldereta)
This dish is a favorite at town fiestas. Long, slow simmering makes the beef tender, while the Spanish sausages, peas and olives add richness to the taste.
3 tablespoons oil
1½ lbs (650 g) stewing beef, cut into chunks
1 medium onion, sliced into rings
6 cups (1½ liters) water
10 oz (300 g) pork liver
2 Spanish sausages, thinly sliced
¾ cup (60 g) minced garlic
1⅓ cups (330 ml) canned tomato sauce
⅓ cup (80 ml) vinegar
1 cup (125 g) grated Cheddar cheese
2 tablespoons sugar
¼ teaspoon salt, adding extra to taste
¼ teaspoon pepper, adding extra to taste
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 red bell pepper, thinly sliced
1 cup (160 g) fresh or frozen green peas
½ cup (100 g) green or black olives
1 Heat 2 tablespoons of the oil in a large casserole or wok and sauté the beef until evenly browned. Place the beef and oil in a stockpot. Add the onions and pour in the water. Bring to a boil, then reduce heat to low and simmer.
2 Meanwhile, grill the pork liver under a broiler until it is half cooked, about 7-8 minutes. Remove from the grill and chop finely.
3 In a large saucepan, heat remaining oil and sauté the Spanish sausages until browned, about 2 minutes on each side. Remove from the pan and set aside. Sauté the garlic in the same oil until fragrant. Stir in the liver, tomato sauce and vinegar. Add the cheese, sugar, salt and pepper. Mix thoroughly and simmer 5 minutes, stirring occasionally, to form a smooth mixture.
4 Pour the liver mixture into the simmering beef in the casserole. Stir to combine mixture well with the liquid. Simmer the beef for 30 minutes.
5 Add the potatoes and carrots and simmer over low heat until beef, potatoes and carrots are tender and the sauce thickens, about 30 more minutes.
6 Stir in the reserved Spanish sausages, bell peppers, green peas and olives, and heat through. Serve hot with rice.
Serves 6-8
Preparation time: 15 mins
Cooking time: 1 hour 30 mins
