The Classic Pork or Chicken Adobo

If there is a dish that the Philippines is known for it's got to be Adobo. While the word "Adobo" certainly has Spanish origins (the Philippines has been colonized by Spain for nearly 400 years), this particular cooking method and dish is indigenous to the Philippines.

The word "Adobo" means marinade, sauce or seasoning in Spanish. Since the Filipino Adobo requires stewing/braising the meat in Vinegar (like marinating), the term adobo eventually became the household name for the dish or this style of cooking.

INGREDIENTS

1 kilo/2.2 lbs of either chicken or pork* cutlets or a combination

1/2 (up to 3/4) cup vinegar

1/3 cup water

1/3 (up to 1/2) cup soy sauce

1/2 Head of Garlic, peeled and crushed

1 1/2 teaspoons, Whole Black Peppercorns or to taste (sometimes I use ground)

2 Bay leaves

1-2 Tablespoons Brown Sugar, or to taste (optional)



*If using pork, either use Pork Belly or Pork shoulder.

DIRECTIONS

If you cannot buy the pre-cut Adobo, then chop the pork into bite-sized pieces. If you are using chicken, you can use bigger pieces (like drumstick, thighs) without the need to chop them into smaller chunks.

Place the meat and the rest of the ingredients in a large pan. Using medium heat, bring to a rolling boil. Lower the heat slightly then cook uncovered for about twenty minutes to half an hour. This is to allow the vinegar to cook. Watch carefully as it boils to ensure that the liquid does not dry up.

Cover and then continue to simmer until the meat is tender about an hour or so. When the meat is already tender, sprinkle the brown sugar and mix thoroughly. It will just add a little bit of sweetness to the adobo and will also give that delicious caramelized look. You can eat the adobo at this point or wait one day for even better flavor.

If you want extra flavor and prefer the dry adobo, take out the meat and fry them quickly in a little oil. Use the remaining sauce to pour on your rice, if you like. Enjoy!

Source: manilaspoon

Vietnamese Pork Salad

Ingredients

• 2 ounces uncooked rice vermicelli noodles
• 12 ounces ground pork
• 7 tablespoons fresh lime juice, divided
• 2 1/2 tablespoons sugar, divided
• 4 teaspoons fish sauce, divided
• 1 tablespoon peanut oil
• 2 tablespoons chopped unsalted peanuts
• 2 tablespoons sliced green onions
• 2 teaspoons Sriracha
• 4 cups chopped romaine lettuce
• 1 cup diagonally cut seeded cucumber
• 1 cup diagonally cut carrot
• 1/2 cup diagonally cut yellow squash
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh mint leaves

How to Make It

1. Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.
2. Heat a large skillet over medium-high heat. Add pork to pan; cook 8 minutes, stirring to crumble. Combine 1 tablespoon juice, 1 1/2 teaspoons sugar, 2 teaspoons fish sauce, and oil in a bowl; add to pan. Cook 1 minute; remove from heat.
3. Combine remaining 6 tablespoons juice, remaining 2 tablespoons sugar, remaining 2 teaspoons fish sauce, peanuts, green onions, and Sriracha in a bowl. Arrange lettuce, cucumber, carrot, and squash on a large platter. Top with noodles, pork mixture, cilantro, and mint. Drizzle juice mixture over top.

1. DISCLAIMER: (NO COPYRIGHT INTENTIONS, FOR SUPPORT AND EDUCATIONAL PURPOSES ONLY)
   I do not own ANY of the soundtrack, property and rights for audio/ video go to the OWNER. If any content owners would like their images/video removed, Please Message me and I will do so. No copyright infringement intended. Copyright reserved to the respected owner(s) of this video and copyright parties.Thank you for being considerate.
2. 
   
3. Source: [myrecipes]

Pork and veal porcupine meatballs with mixed potato mash

Update a family favourite with these hearty pork and veal porcupine meatballs.

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 700g jar tomato pasta sauce
• 1/4 cup shredded fresh basil leaves, plus extra leaves to serve
• 500g pork and veal mince
• 1 small carrot, grated
• 1 small zucchini, finely chopped
• 1/4 small cauliflower, finely chopped
• 1/3 cup white doongara rice

MIXED POTATO MASH

• 500g sweet potato, peeled, chopped
• 2 tablespoons canola spread
• 1/3 cup reduced-fat milk
• 500g desiree potatoes, peeled, chopped
• 
  

METHOD

• Step 1
  Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add pasta sauce, basil and 1 cup water. Season with salt and pepper. Bring to the boil.
• Step 2
  Meanwhile, combine mince, carrot, zucchini, cauliflower and rice in a bowl. Season with salt and pepper. Roll 2 level tablespoons of mixture into balls.
• Step 3
  Place meatballs into hot sauce. Reduce heat to low. Gently simmer, covered, for 35 to 40 minutes or until rice is tender and meatballs are cooked through (add a little more water if sauce becomes too thick).
• Step 4
  Meanwhile, make mixed potato mash. Place sweet potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 to 12 minutes or until tender. Drain. Transfer to a bowl. Mash until smooth. Add 1/2 the canola spread and 1/2 the milk. Season with salt and pepper. Mash until light and fluffy. Cover to keep warm. Repeat with potato and remaining canola spread and milk. Return mashes to saucepan. Fold to combine.
• Step 5
  Serve meatballs with mashed potato, sprinkled with extra basil.

 DISCLAIMER: (NO COPYRIGHT INTENTIONS, FOR SUPPORT AND EDUCATIONAL PURPOSES ONLY) I do not own ANY of the soundtrack, property and rights for audio/ video go to the OWNER. If any content owners would like their images/video removed, Please Message me and I will do so. No copyright infringement intended. Copyright reserved to the respected owner(s) of this video and copyright parties.Thank you for being considerate.

Source: [Taste]