PORK ASADO

 Asado is the technique and the social event of having or attending a barbecue in various South American countries, where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla which are cooked on a grill, called a parrilla, or an open fire. Generally the meats are accompanied by red wine and salads. This meat is prepared by a person who is the assigned asador or parrillero.

Philippine Asado refers to two different Filipino braised meat dishes. The name originate from Spanish asado, a reference to the original dish it was applied to, the Chinese-Filipino version of  char siu barbecues usually known as pork asado. However, the Filipino versions have evolved to be braised, not grilled. The other Filipino dish also known as asado is asado de carajay. Unlike the Chinese-derived version, it is savory rather than sweet.

INGREDIENTS:

1 1/2 lbs. pork

1 teaspoon five spice powder

1/2 cup soy sauce

1/3 cup brown sugar

1 teaspoon garlic, minced

2 tablespoons cooking rice wine

1/4 teaspoon salt

1 to 2 cups water

INSTRUCTIONS:

1. Combine soy sauce, five spice powder, garlic, cooking rice wine, and salt then mix well.
2. Marinade the pork in the combined mixture for at least 1 hour.
3. Heat a cooking pot then put-in the pork along with the marinade and water then let boil.
4. Add brown sugar and stir to distribute evenly.
5. Simmer for about 40 minutes flipping the meat after 20 minutes of so to tenderize the other side.
6. Turn off the heat and remove the meat from the cooking pot.
7. Allow the meat to rest for about 10 minutes then slice.
8. Transfer to a serving plate and top with the thick sauce then service.

CALDERETA or KALDERETA

 Caldereta or Kaldereta is a goat meat stew from the Philippines. Variations of the dish use beef, chicken, or pork. Vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers. Kaldereta sometimes includes tomato sauce.

Caldereta's name is derived from the Spanish word caldera meaning cauldron. The dish is similar to meat stews from the Iberian Peninsula and was brought to the Philippines by the Spaniards during their 300-year occupation in the Philippines.

It also has its similarities with afritada and mechado that it uses tomatoes, potatoes, carrots and bell peppers as its ingredients. Kaldereta is served during special occasions, parties, and festivities.

INGREDIENTS:

1. 1 kg. beef ribs, stewing beef or mutton, cubed
2. 2 medium carrots, cubed
3. 2 pcs. medium potatoes, cubed and deep fried
4. 1 large green capsicum, sliced
5. 1 large can tomato puree
6. 3 tablespoon tomato paste
7. 2-4 red chilies, sliced
8. 2 tablespoon liver spread, liver pate or beef liver puree
9. 3 cups beef stock
10. 1 red onion, chopped
11. 3 pcs bay leaves
12. 6 cloves garlic, minced
13. black pepper
14. salt and oil

INSTRUCTIONS:

1. On a pot, heat oil and sauté garlic until crispy golden brown. Remove from pot then set it aside.
2. Place onions on the pot and sauté until soft.
3. Add beef / mutton and brown on all sides.
4. Add beef stock and bay leaves, bring to a boil.
5. Add the tomato puree and carrots then simmer for 1 1/2 hour in very low heat or until meat is tender, add water if needed.
6. Add liver spread then continue to simmer for 15 more minutes.
7. Add tomato paste, chilies and capsicum then simmer for additional 15 minutes.
8. Add the potatoes then season with freshly ground pepper and salt. 
9. Serve, share and enjoy!

ADOBO

 Adobo or Adobar is the immersion of raw food in a stock composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos. The practice, native to Iberia, was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.

In the Philippines, the name adobo was given by colonial-era Spaniards on the islands to a different indigenous cooking method that also uses vinegar. Although superficially similar, this developed independently of Spanish influence.

INGREDIENTS:

• 2 tablespoons garlic minced or crushed
• 2 lbs. pork belly
• 5 pieces dried bay leaves
• 4 tablespoons vinegar
• 1/2 cup soy sauce
• 1 tablespoon peppercorn
• 2 cups water
• salt to taste

INSTRUCTIONS:

• Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour.
• Heat the pot and put-in the marinated pork belly then cook for a few minutes.
• Pour remaining marinade including garlic.
• Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour.
• Put-in the vinegar and simmer for 12 to 15 minutes.
• Add salt to taste
• Serve, share and enjoy!

ADOBONG PUSIT

 

Adobong Pusit ay isang popular na pagkain sa Pilipinas. Maraming iba't ibang paraan kung paano ito lutuin. Ang pusit ay pinapakuluan muna sa suka at toyo bago igisa sa bawang, sibuyas at kamatis.

Ingredients:

• 2 tbsp. cooking oil
• Salt and pepper to taste
• 1 teaspoon sugar
• 5 cloves crushed garlic
• 1 cup of water
• 1/2 cup vinegar
• 1/2 cup soy sauce
• 2 pcs. large onion diced
• 2 lbs. medium sized squid cleaned and in separated

Instructions:

1. Painitin ang kawali, ilagay ang soy sauce, suka at tubig at pakuluan ito.
2. Ilagay ang pusit at pakuluan ulit ng 5 minuto.
3. Patayin ang apoy at ihiwalay ang pusit sa sabaw nito.
4. Kumuha ng bagong kawali, lagyan ng mantika at painitin.
5. Igisa ang bawang, sibuyas at kamaties.
6. Ilagay ang pusit at lutuin ng ilang segundo.
7. Ilagay ang sabaw na ihiniwalay kanina, at pakuluan ng 3 minuto.
8. Ilagay ang tinta, asin, durok na paminta, at asukal. Pakuluin ulit ng ilang minuto.
9. Ilipat sa lalagyan at i-serve.
10. Enjoy eating!