Dinaldalem Recipe (Igado – Liver and Pork Adobo)

Dinaldalem Recipe

Ingredients

• ½ lb. pork shoulder, sliced into thin strips
• ¾ lb. pig’s liver, sliced into strips
• 1 (16 oz.) can chickpeas (garbanzos)
• 4 pieces dried bay leaves
• 1 medium bell pepper, sliced into strips
• 1 medium onion, diced
• 4 cloves garlic, crushed
• 4 tablespoons soy sauce
• 3 tablespoons white vinegar
• ¼ teaspoon ground black pepper
• 1 teaspoon granulated white sugar
• 1 ½ cups water
• 1 teaspoon garlic powder
• 6 tablespoons cooking oil
• Salt to taste

Instructions

1. Heat 3 tablespoons of oil in a wok or pan. Stir-fry the liver for 2 to 3 minutes. Add the garlic powder. Continue to cook until the liquid from the liver completely evaporates. Set aside.
2. Heat the remaining oil in a pot.
3. Once hot, sauté the garlic and onion until soft.
4. Add the ground black pepper. Stir.
5. Add the sliced pork shoulder. Cook until light to medium brown.
6. Put the dried bay leaves in the pot. Cook while stirring for 3 to 5 minutes.
7. Pour the soy sauce and water in the pot. Stir and let boil.
8. Cover and cook in low heat for 30 to 45 minutes or until pork gets tender.
9. Stir-in the liver
10. Pour the vinegar in the pot. Wait for the liquid to boil again. Stir.
11. Add the garbanzos and red bell pepper. Stir and cover. Cook in medium heat for 5 minutes.
12. Add salt and sugar. Stir.
13. Transfer to a serving bowl. Serve.
14. Share and enjoy!

Nutrition Information

Serving size: 4

Adobong Pata (Ham Hock Adobo)

Adobong Pata (Ham Hock Adobo)

Ingredients

·         3 lbs ham hock (pata), sliced into individual servings

·         5 pieces dried bay leaves

·         1 tablespoon whole peppercorn

·         6 cups water

·         6 tablespoons soy sauce

·         6 tablespoons white vinegar

·         ½ beef or pork cube

·         1 head garlic, crushed

·         1 teaspoon onion powder

·         1 tablespoon granulated white sugar

·         Salt to taste (optional)

·         3 tablespoons cooking oil

Instructions

1.    Boil 8 cups of water in a large cooking pot. Add the ham hock (pata). Continue to boil for 60 minutes. Discard the water and set the ham hock aside.

2.    Heat the oil on a large cooking pot. You may use the same pot that you had for the pata.

3.    Add the crushed garlic and cook until brown. Add the peppercorn and bay leaves and cook for 30 seconds.

4.    Put the boiled ham hock in the cooking pot and then pour-in the water. Let boil. Cover and simmer for 15 minutes.

5.    Add the beef cube and soy sauce. Cook for 40 minutes in low heat. Add more water if needed.

6.    Add the onion powder, vinegar, and sugar. Let the mixture boil. Stir and cover the cooking pot. Continue to simmer for 20 minutes. Add more water if necessary. Make sure that there is enough sauce left.

7.    Add salt (optional). Serve.

8.    Share and enjoy!

Nutrition Information

Serving size: 5

Adobong Baboy with Boiled Eggs

Adobong Baboy with Boiled Egg

Ingredients

·         1 lb. pork shoulder, cut into cubes

·         2 pieces medium boiled eggs

·         3 pieces dried bay leaves

·         1 teaspoon whole peppercorn

·         ½ cup light soy sauce

·         2 tablespoons white vinegar

·         4 cloves garlic, crushed

·         3 tablespoons cooking oil

·         ¾ cup beef broth

·         ¾ cup water

·         1 teaspoon granulated white sugar

·         Salt to taste (optional)

Instructions

1.    Combine pork and soy sauce in a bowl. Mix well. Marinate for 1 hour.

2.    Heat oil in a pan. Add the garlic. Cook until gold brown. Remove the garlic and set aside.

3.    Add the marinated pork along with the remaining marinade. Cook until it turns brown (around 3 to 4 minutes).

4.    Pour-in water and beef broth. Let boil.

5.    Add the peppercorn, bay leaves, and garlic. Cover and cook in ow to medium heat for 30 to 40 minutes or until the pork becomes tender. You can add more water if the liquid starts to dry out.

6.    Add the vinegar. Let the liquid boil again. Stir.

7.    Add sugar and boiled eggs. Cook for 3 to 5 minutes. You can add salt, if necessary.

8.    Transfer to a serving bowl. Serve.

9.    Share and enjoy!

Nutrition Information

Serving size: 3

Excursion Chicken and Pork Adobo

Excursion Chicken and Pork Adobo

Ingredients

• 3 lbs. pork belly, sliced into large cubes
• 2 lbs. chicken, cut into serving pieces
• ¼ cup coconut vinegar
• 8 to 10 tablespoons soy sauce
• 1 head garlic, crushed
• 1 teaspoon whole peppercorn
• 4 cups water
• 1 piece beef cube or beef bouillon
• 6 pieces dried bay leaves
• 3 tablespoons cooking oil
• Salt to taste

Instructions

1. Combine soy sauce, garlic, whole peppercorn, and bay leaves in a large bowl. Mix well.
2. Add the pork and chicken slices. Toss until the ingredients are well blended.
3. Cover and place inside the fridge to marinate for at least 3 hours. You can also marinate overnight.
4. Heat oil in a large and wide pan.
5. Once the oil gets hot, add the marinated pork and chicken including the remaining marinade. Cook for 10 to 12 minutes or until the meat browns.
6. Pour water and let boil.
7. Add the beef cube. Stir. Cover and cook in low heat for 60 minutes or until the meat gets very tender.
8. Pour-in the vinegar. Let boil. Cook until the the liquid almost evaporates.
9. Add salt and pepper if needed.
10. Serve. Share and enjoy!
11. Add salt and more pepper if needed.

Nutrition Information

Serving size: 8

Basic Pork Adobo Recipe

Basic Pork Adobo Recipe

Ingredients

• 1 ½ lb. pork belly, cubed
• 1 ½ teaspoons whole peppercorn (pamintang buo)
• 5 to 6 pieces dried bay leaves (dahon ng laurel)
• 6 to 8 cloves garlic, crushed
• 5 tablespoons soy sauce
• 3 tablespoons coconut vinegar
• 1 ½ cup water or beef broth
• 3 tablespoons cooking oil
• Salt to taste (optional)

Instructions

1. Heat the oil in a cooking pot.
2. Add the garlic. Cook until it starts to turn light brown.
3. Add the peppercorns and bay leaves. Continue to cook for 20 seconds so that its flavors get infused in the oil.
4. Put the pork belly in the cooking pot. Stir and cook until it turns light brown. Note: check the garlic and make sure that it does not get burnt. Adjust heat if necessary.
5. Pour the soy sauce and beef broth (or water). Let boil. Cover and cook in low heat for 40 minutes or until the pork gets tender. Add more beef broth or water if the liquid starts to dry quickly.
6. Pour-in the vinegar. Let the liquid re-boil. Stir and cook for 8 minutes.
7. Taste your pork adobo and decide to add salt if needed.
8. Transfer to a serving plate. Serve.
9. Share and enjoy!

Nutrition Information

Serving size: 4