Sinigang na Baboy

Mga Sangkap:

1 kilo laman ng baboy

1 tasa sampaloc (bunga)
1/2 kutsarang asin
4 piraso kamatis (hiniwa ng tig-aapat)
1 piraso sibuyas (hiniwa ng tig-aapat)
1 tali okra (buo)
1 piraso labanos (hiniwa nang manipis at pabilog)
15 piraso sitaw (pinutol sa 3" ang haba)
1 tali kangkong (pinutol sa 3" ang haba)
2 piraso gabi (hiniwa ng tig-aapat)
2 piraso sili pansigang

Paraan ng Pagluluto:

1. Hugasan at hiwain ang karne sa katamtamang laki.

2. Pakuluan ang karne kasama ang pampaasim na sampalok, kamatis, at

sibuyas.

3. Hanguin ang pampaasim kapag malambot na, durugin upang makuha ang
katas sa pinakuluang karne.

4. Hanguin ang apoy at hayaang kumulo nang atay-atay hanggang sa lumambot

ang karne.

5. Ilagay ang gabi at palambutin. Isunod ang mga gulay ayon sa ganitong
pagkakasunod-sunod: sitaw, okra, labanos, kangkong at siling panigang.

6. Timplahan ng asin ayon sa panlasa. Ihain nang mainit.

 ADOBONG BABOY WITH PINEAPPLE

Ingredients
1 large ripe pineapple
2 Tbsp. plus 2 tsp. vegetable oil
2 lb. boneless pork shoulder, cut into 1½" cubes
Kosher salt, freshly ground pepper
½ white onion, thinly sliced
6 garlic cloves, thinly sliced
⅔ cup cane vinegar (such as Datu Puti) or unseasoned rice vinegar
½ cup Datu Puti soy sauce or ⅓ cup other brands soy sauce (such
as Kikkoman)
2 Tbsp. oyster sauce
1 Tbsp. black peppercorns
5 dried bay leaves
Steamed white rice and thinly sliced scallions (for serving)
Preparation
1. Step 1. Peel and core pineapple. Cut half of pineapple into bite-size pieces (about 1"); set aside. Chop
remaining pineapple into small pieces and transfer to a small saucepan. Cook over low heat, stirring
occasionally, until very soft and broken down and nearly all juice is evaporated, 15–18 minutes. Transfer to a
blender and add ¼ cup water; purée until smooth.

Step 2. Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Lightly season pork with
salt and pepper. Working in 2 batches, cook pork until well browned on all sides, 5–8 minutes per batch.
Transfer to a plate.

Step 3. Reduce heat to medium-low and add onion and garlic to same pot. Cook, stirring often, until fragrant
and softened, about 5 minutes. Return pork to pot and stir in pineapple purée. Add vinegar, soy sauce, oyster
sauce, peppercorns, bay leaves, and ¾ cup water and stir to combine. Bring to a simmer and cover pot. Reduce
heat so adobo is at a very gentle simmer and cook until pork is tender, 45–50 minutes.

Step 4. Meanwhile, heat remaining 2 tsp. oil in a large skillet over medium-high. Cook reserved bite-size
pineapple pieces, tossing occasionally, until golden brown all over, 5–8 minutes. Transfer to a plate.

Step 5. Uncover pot and skim off any fat from surface. Increase heat to medium and cook, uncovered, until
sauce is thick and shiny, about 15 minutes. Gently stir in caramelized pineapple. Remove and discard bay
leaves.

Step 6. Serve pork adobo over rice, topped with scallions.

 MENUDO
INGREDIENTS
 1 Kilo Pork – cut into ½ inch cubes
 1 lemon
 1 tablespoon DATU puti soy sauce
 1 small onion – finely chopped
 2 tablespoon finely chopped garlic
 3½ cups tomato sauce
 2½ cups water
 3 tablespoon olive oil
 2 teaspoon ground black pepper
 2 medium potatoes – cut into ½ inch square
 2 small bell pepper – pick your color and cut to ½ inch square
 1 cup canned garbanzo beans
 2 teaspoon salt or to taste
INSTRUCTIONS
1. Mix cut pork with lemon and Worcestershire sauce.
2. Let it marinate for ½ hour.
3. Place wok or large pot over high heat
4. Add the olive oil
5. When the oil is hot, add onion, garlic, and bay leaves.
6. Stir fry until onion is translucent.
7. Add pork
8. Stir fry until pork is opaque.
9. Add tomato sauce and water
10. Stir to combine all ingredients.
11. Let it boil then turn the heat to medium-low.
12. Cover and then let it cook until meat is tender.
13. Add potatoes then let it continue to cook until potatoes are tender.
14. Add garbanzo beans, bell peppers, ground black pepper, and salt.
15. Let it cook for another 2 minutes.
16. Serve.