Category Archives: Pork

Adobo del Diablo or capampangan adobo

Capampangan Adobo or Adobo del Diablo

Chef Gene Gonzalez prepared Adobo del Diablo (Capampangan Adobo) at The Maya Kitchen Culinary Elite Series .

Adobo del Diablo or capampangan adobo

The Capampangan Adobo is produced by constant simmering and deglazing of the pan with stock when a crust is formed. This tasty caramelized stock is brought back to the meats to give the deep reddish brown hue.

Other areas would simply darken their adobo with soy sauce which is a crime in the Capampangan household. Uh-oh, this is what I often do. This tip from Chef Gonzales is such a revelation that I will soon shift to using caramelized stock. Imagine if I lived in Pampanga. In fact, the Sulipan barrio will talk and gossip about the bad homemaker that puts soy sauce in her adobo and pity the hardworking provider of the house.

Here is the recipe

~ 1 ½ cups pork, cut into 1” cubes
~ 1 ½ cups chicken, cut in 3” pieces
~ ½ cup chicken heart
~ ½ cup beef liver, cut into ¼” cubes
~ ½ cup pork kidney, cut into 1” cubes
~ ½ chicken giblets, cleaned
~ ¼ cup chicken blood, cut into 1” cubes
~ ½ cup vinegar
~ 2 tablespoons corn oil
~ 1/2 tablespoon cracked pepper
~ 2 tablespoons garlic
~ ¾ tablespoons salt
~ 6 tablespoons fish sauce
~ 3 tablespoons pork lard
~ 2 cups chicken stock

1) Sauté garlic in corn oil until slightly brown. Add pork cubes, chicken, chicken heart, beef liver, pork kidney, beef liver, chicken giblets and chicken blood.

2) Add vinegar, pepper then fish sauce.

3) Take-out chicken giblets and heart, beef liver and chicken blood. Continue braising. When brown crust forms and meat turn brown douse with a little stock and deglaze. Return brown colored liquid to the meat and continue until crust forms again. Repeat deglazing with stock about 3 our times.

4) Add all variety meats when chicken and pork are tender and sauce turns brown. When stock is added.

5) Simmer for 15 minutes or until dry then separate meats.

6) Deglaze pan with stock. Serve the sauce on the side and meats separately.

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lechon sisig

Lechon Sisig

Remember the Lechon Sinigang from our lechon leftovers? Well, this time around, I prepared the Lechon Sisig from leftover lechon head. Please be aware that this dish is high in cholesterol.

lechon

My Lechon Sisig version is similar to the sisig of Trellis which I first tasted over 30 years ago. Trellis is known to be the first to develop Sisig in Manila.

lechon sisig

Here is my recipe:

Ingredients

500 grams lechon head, minced (You will get around 10 cups worth of minced skin, ears, snout, cheeks from the Lechon head,)
1 tablespoon minced garlic
2 large yellow onion (I prefer more )
1 tablespoon oil
1 tsp salt
1/2 tbsps soy sauce
3 calamansi
1/2 tsp ground black pepper
1 tsp hot sauce
2 siling labuyo (red and green), cut into pieces for garnishing

Procedure:
1. Heat oil. Saute garlic till brown then add onions and then cook for 2 minutes or until soft.
2, Add the minced lechon meat. Stir.
3. Add the soy sauce, salt, and pepper. Stir. Continue cooking for 5 more minutes.
4. Then sprinkle the siling labuyo. Stir .
5.. Transfer to a platter. Serve with calamansi.

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lechon sinigang

Sinigang na Lechon

lechon

Christmas lunch is not complete without a lechon. My husband orders the Lechon Paella from Lydia’s lechon. It is really yummy. Unfortunately , we cannot consume all of it. I normally love Paksiw lechon but this time around, I used the Lechon leftovers for Sinigang na Lechon. You can use your usual sinigang recipe or use the following recipe:

lechon sinigang

Ingredients:

2 cups rice washing
250 grams tamarind, boiled and juices extracted
3 pcs onions, quartered
4 pcs tomatoes, quartered
2 pcs gabi, quartered
1 kg lechon meat and skin cut into onw-inch pieces
2 pcs green long sili
1 pc radish, sliced
4 pcs okra
1/2 bundle sitaw, sliced
1/2 bundle kangkong, sliced

Procedure:

1. Bring to boil rice washing in a pot, and add the lechon portions.

2. Add onions, gabi, tomatoes, and reduce heat to simmer until lechon meat is tender.

2. Once gabi is tender, mash half of it to thicken the sauce.

3. Add sili, okra , radish, eggplant, and then let this simmer.

5. Add sitaw and kangkong. Stir well and let this simmer for a few more minutes

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paksiw-na-pata

Paksiw na Pata (Braised Pork)

Paksiw na Pata is a simple Pinoy dish that my husband loves to eat on a regular basis. I add saba to the mixture aside from banana blossoms to add more color to the dull brown colors of the Paksiw.

Here is the Paksiw na Pata recipe:

Ingredients

1 large pata or pig’s feet (around 1 kilo)
1/2 cup water
1/2 cup vinegar
1/2 head garlic, crushed
1/2 cup soy sauce
1/2 cup brown sugar (reduce if white sugar)
1/2 cup dried banana blossoms soaked in water
1 bay leaf
4 saba bananas, fried

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