Pork Adobo

INGREDIENTS:

1 kilo pork

1 cup vinegar

1/2 cup soy sauce

1 head garlic

1/2 cup water

1 tablespoon peppercorns

1 tsp. brown sugar

2-3 pcs. bay leaves

cooking oil

garlic for toppings

PROCEDURE:

1. In a deep skillet, brown pork in oil.

2. Add garlic, vinegar, soy sauce, sugar, peppercorns, bay leaves and water. Do NOT stir.

3. Bring to a boil, lower the heat and cook for another 15 minutes or until pork becomes tender.

4. Heat oil in another pan. Cook garlic until golden brown. Put on top of the cooked adobo.

Pancit Molo

INGREDIENTS:

1/2 kilo chicken breast

1/2 kilo minced pork

1 medium onion finely chopped

1 carrot, finely chopped

spring onions, finely chopped

1/2 tbsp. of finely grated ginger

1 egg

1 pack siomai wrapper

salt

pepper

cooking oil

1 head garlic

1 medium onion, sliced

8 cups meat or chicken broth

PROCEDURE:

1. Boil chicken breast for about 15 minutes. Set aside stock. Tear up chicken to shreds. Set aside.

2. Combine minced pork, carrots, onion, chopped spring onions (save some carrots for the soup and chopped onions for garnishing) and egg. Season with salt and pepper.

3. Put a teaspoonful of the mixture on the center of the siomai wrapper, wet and gather the edges to form the siomai.





4. Heat oil in a casserole. Saute' garlic until golden. Add onions until transparent. Add chicken shreds.

5. Add broth and bring to a boil. Drop the siomai one at a time. Add the remaining chopped carrots. Season the broth with salt and pepper. When the soup boils again, lower heat and cook for another 10 minutes.