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.


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:


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

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


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


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


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 (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:


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

Continue reading

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Two Delectable Ways with Menudo

Menudo has been a mainstay in any Filipino dinner table. This rich dish of cubed pork, liver, potatoes, with a tomato base comes in as many variations as there are ingredients available to the adventurous cook. I am sure each of us have different way of cooking menudo. Chef Jill Sandique shares two exceptional versions of Menudo, by using with my favorite sauce Lea & Perrins Worcestershire Sauce to add more zest to these Menudo dishes.

So here are two versions, the Everyday Menudo and Fiesta Menudo. The Fiesta Menudo is ideal to cook for parties when you want to prepare something more elaborate. Get ready to prepare a bunch of ingredients for Fiesta Menudo.

Everyday Menudo

Everyday Menudo


500 grams pork kasim or pigue, washed and drained
250 grams pork liver, washed and drained
1½ teaspoons Lea and Perrins Worcestershire Sauce
1½ teaspoons calamansi juice
1/8 teaspoon ground black pepper
3 tablespoons cooking oil
1 large onion, chopped
3 cloves garlic, minced
2 medium-sized tomatoes, chopped
1 small red bell pepper, diced
2 teaspoons soy sauce
1 teaspoon patis, optional
2 ½ cups water
2 small potatoes, peeled and cubed
1 small can green peas, drained (about 155 grams)
salt and ground black pepper, to taste
sugar, optional

Continue reading

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Pistu kapampangan dish1

Pistu, a traditional Pampango special occasion dish for breakfast

Have you heard of Pistu? I only heard of this Pampango dish when Chef Claude Tayag gave a cooking demo at the Maya Kitchen. I am sure you are familiar with Picadillo or Arroz a la cubana . They are all similar to the Pistu but with a variation. Chef Tayag best describes Pitsu as a traditional Pampango morning special occasion dish. You can also call it an “over the top Picadillo”. The difference with the Pitsu is that beaten eggs are added to the “picadillo” mixture and then added with chorizo and parmesan cheese. Chef Tayag explained that Pampanga was know for its imported (Px) stores . The Kapampangan found Parmesan cheese and soon added it to their cuisine.

I am very happy to learn this recipe and will soon add this to my breakfast fare. Remember you can replace pork with chicken or tofu. This is such a flexible dish.

Pistu kapampangan dish1


2 tablespoons oil or use lard from Chorizo
2 tablespoons minced garlic
1/4 cup chopped onion
1 kilo lean ground pork
1 can chorizo, sliced into 1/4 inches coins
2 pieces medium potatoes, cubes
2 pieces red bell pepper, pitted and chopped
1 cup green peas (Use frozen peas not the canned)
1/2 cup butter
4 large eggs, beaten
Parmesan cheese to sprinkle pan de sal


1. Heat pan and add oil. Saute garlic and onion , add ground pork and continue to cook for 10 minutes.

2. Add chorizo and potatoes. Continue cooking for another 10 minutes.

3. Then add bell pepper and green peas.

4. Add butter when melted. dd the beaten eggs and mix well.

5. Sprinkle with grated parmesan cheese just before serving.

6.  Serve with pan de sal.

Pistu dish

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adobo rice1

Adobo rice, anyone?

There are a 100 ways to cook adobo . Each one of us has our own version. I shared some tips in cooking adobo as well. There is the recipe on adobo flakes, adobong puti and the classic adobo recipe.  Then there is the Adobo rice, the classic fried rice with crispy adobo flakes and sauce shared by XO46 Heritage Bistro, at the Maya Kitchen demo. This is so simple:

adobo rice1

You will need the following:

¼ kg cooked adobo with sauce
1 kg cooked rice
1 piece salted egg
onion leeks, as needed for garnishing

How to do it:

1. Chop or shred cooked adobo.
2. Mix with rice and sauce.
3. Top with salted egg and onion leeks.

It reminds me of those Chinese meals with the viand on top of the rice.

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Humba 2

Humba, a Visayan staple dish of stewed pork in soy sauce, vinegar & sugar.

Remember my Humba recipe? Humba is a Visayan staple dish of stewed pork in soy sauce, vinegar and sugar. My sister has her own Humba version in the US which is basically Americanized. This time, let me share to a Humba recipe from XO46 Heritage Bistro, the brainchild of husband and wife restaurateurs Andrew Masigan and Sandee Siytangco-Masigan, as part of Maya Kitchen’s Culinary Elite Series 2015 .

Humba 1

Here is the recipe.

½ kg pork liempo, sliced in big square chunks
¼ cup water
100 m soy sauce
¼ cup dark soy sauce
¼ cup cane vinegar
¼ cup pineapple juice
50 grams garlic
50 grams onions
¼ cup muscovado sugar
100 grams banana blossom
salt and pepper, to taste
blanched pechay, as needed for garnishing
5 pieces fried smashed banana, for garnishing

1. Cook liempo, water, soy sauce, dark soy sauce, vinegar, pineapple juice, garlic, onion, and muscovado sugar for 1 hour until liempo is soft.
2. Add the banana blossom.
3. Allow sauce of humba to thicken. Serve with blanched pechay and smashed fried banana.

Humba 2

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Pork Sausage sioPao

Pork Sausage Pao

Soon, we will welcome “The Year of the Sheep”. As we await this auspicious date, let’s prepare Pork Sausage Pao. This recipe is similar to the Pork Asado but what makes this special is the highly aromatic “five spice powder” . All of the five flavors – sour, bitter, sweet, pungent, and salty – are found in five-spice powder. It’s best to use this spice during special occassions like the Chinese New Year .

Pork Sausage sioPao


1 ½ teaspoons yeast

1 ½ teaspoons sugar

1 cup lukewarm water

2 cups MAYA All-Purpose Flour

2 cups MAYA Cake Flour

2 ½ teaspoons baking powder

½ cup sugar

4 ½ teaspoons oil

½ teaspoon salt


500 grams pork, cut into cubes

4-6 pieces Chinese pork sausage, cut into ½-inch rounds

2 pieces medium-sized onions, chopped

¼ cup soy sauce

3 tablespoons brown sugar

½ teaspoon five spice powder

1-2 pieces whole cloves

salt and pepper, to taste

¼ cup MAYA Cornstarch (dissolved in 1 cup water)

salted egg slices, as needed

Prepare dough.

1. Dissolve yeast and sugar in half cup water.

2. Sift together all-purpose flour, cake flour and baking powder. Set aside.

3. In another bowl, put the remaining water, sugar, oil, salt and half of the flour mixture. Add to this the yeast mixture and stir.

4. Add more flour mixture, enough to form a soft dough.

5. Use the remaining flour mixture to dust a surface for kneading.

6. Knead the dough until smooth and elastic.

7. Place dough on a greased bowl and let rise until double in bulk.

Prepare filling.

1. In a saucepan over low heat, combine all ingredients except dissolved cornstarch.

2. Simmer until meat is tender.

3. Thicken sauce with cornstarch. Cool and set aside until ready to use.

To assemble.

1. Punch down dough and divide into 20-24 pieces.

2. Roll into balls and let them rest for 5-10 minutes.

3. Roll out each ball of dough, making the sides thinner than the center.

4. Put some filling and a slice of salted egg at the center then gather the edges towards the center, covering the filling.

5. Place a square piece of paper at the bottom of the dough.

6. Repeat procedure until all the dough is used up.

7. Set aside the filled dough balls and let them rise until double in size.

8. Cook in the steamer for 20-25 minutes or until done.

Yield: 20-24 pieces

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