Porckhop Adobo (Our own version)

Before I went here in Abu Dhabi, I was living in a dorm with my officemates. One Day, we wanted so much to eat something delicious so we decided to cook adobo. Since the three of us are from different provinces, our versions of adobo tend to differ. I am used to having sauce for adobo. The two of them wanted something dry. So majority won. We cooked our own version of dry porkchop adobo.


What we had:

1 kg Porkchops
10 cloves garlic, chopped
1 large onions, sliced
3 bya leaves
1/2 cup soy sauce
1/4 cup vinegar
1/2 cup water
4-5  potatoes, quartered


What we did:


1. Fried potatoes until cooked. Set Aside.

2. Layered all the ingredients except potatoes in a pot and brought to a boil. Reduced the heat to a simmer and cooked until meat is tender and there is little sauce left.

3. Added the potatoes. Cooked until no sauce is left.

4. Served hot with rice.

Pork Giniling

What I have:

1/2 kg Ground Pork
2 cloves of crushed garlic
1 pc onion, diced
2 pcs carrot, diced
1 pc potato, diced
2-3 tbsps soy sauce
salt and pepper

What I did:


1. Fried garlic until golden brown and aromatic. Add onions until caramelized.

2. Added the minced pork and sauté until brownish. Added carrots and potatoes. Seasonedd with salt, pepper, and soy sauce and sautéed for about 2 minutes. Added in about half a cup of water. Simmered until veggies are cooked.

3. Served hot with rice.

Beef Tripe Kare-kare

I have always loved eating kare-kare but haven't got the chance to really cook it myself. When we went grocery shoppping last night I saw a pack of beef tripe and I just wanted to try cooking kare-kare this time.


THE RECIPE

We have:

1/2 k. beef tripe, cut 1”x2” rectangle
3 medium size eggplant, sliced 1 inch thick
15 pcs sitaw, cut into 2" long
1 bundle pechay
1 packet Mama Sita Kare-kare mix
130 g peanut butter
ginisang bagoong alamang 

What I did: 

  1. In a casserole I put the beef tripe, added enough water to cover, and cooked until it boiled. The heat was lowered down and simmered  for 1-2 hours or until tender. I made sure enough broth was left ( about 4 cups).

2.  Meanwhile, I got 1 cup of broth from the casserole. In a bowl, I mixed the kare-kare mix, the broth and the peanut butter, stirred it until smooth.

3. When tripe is tender, vegetables were put in the casserole and was cooked for 2 minutes.

4. Then the smooth mixture was added. Was cooked until the sauce thickened.

5. Pechay was then added and a little salt to taste. It was cooked for another 3 minutes.

6. Kare-kare is done. Served with bagoong and rice.