3 lb boneless pork loin
1 1/2 cups vinegar
2 cloves garlic, crushed
6 Hawaiian red peppers, seeded and chopped
1 bay leaf
2 teaspoons salt
6 whole cloves
1/4 teaspoon thyme
1/8 teaspoon sage
2 tablespoons salad oil

Procedure:

Cut pork into 2 X 1 1/2-inch pieces. Combine vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage; pour over pork and let stand overnight in refrigerator. Cook pork in marinate for 20 minutes; drain. Heat oil in skillet; add pork and saute slowly for 10 to 15 minutes until browned.

Makes 6 servings.

1/2 kilo pork belly/liempo or ribs, cut into serving pieces
1 medium sized onion, quartered
1 medium sized ripe tomato, diced
1 tamarind boullion or 1tsp tamarind powder mix (Sinigang sa sampaloc mix)
1 bundle kangkong/water spinach, cut into 1-1/2" length
1 bundle sitaw/string beans, cut into 1-1/2" length
1 labanos/white radish, sliced
2 pcs green finger chili/sili pang sigang
2 tsp patis/fish sauce (or salt)
1 liter of water
salt to taste

Wash meat carefully.

Put pork in casserole, add water, onion, tomato, fish sauce. Let it boil.

Simmer pork until tender, then add radish, cook for 5 minutes, then add string beans.

Simmer for another 5 minutes and add kangkong, finger chili, and tamarind powder.

Add salt to taste.

Turn off heat when kangkong stems are cooked.

Tips:

Serve this with fish sauce and cut green finger chili from the sinigang

You may use fresh unripe tamarind. wash around 10 pcs of the tamarind and let it boil with the pork. when the tamarind is soft enough to mash, remove from the broth and mash, pour some of the broth and strain. throw away the shell, seeds and pulp.

When using fish, you may saute garlic, onions, tomato, miso (fermented soy bean paste) and the fish before adding the vegetables. replace the kangkong and sitaw with mustard leaves.

If you're using shrimp or prawns, put the shellfish at the same time with the kangkong leaves since shrimp and prawns cook very fast. you may also add shrimp boullion cubes for extra flavor.

For crabs, put it in the same time as the radish. it is advisable to cut the crab in half to cook faster and for the tamarind flavor to penetrate the crab meat.

Chicken Ginger Stew with Vegetables

1 lb. chicken, cut into serving pieces or any choice cuts of your liking like thighs, drumsticks or wings)
1 thumb-sized fresh ginger root, cut into strips
2 cloves garlic, crushed
1 onion, chopped
2 tbsp. patis (fish sauce)
salt, to taste
4 to 5 cups water (or rice water – 2nd washing)
2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach
vegetable oil

In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.

Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.

Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then add sili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.

Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

1 cup roasted unsalted peanuts
1 tablespoon peanut oil
2 shallots, peeled and chopped
2 garlic cloves, chopped
1 stalk lemongrass, white part only, chopped
1/2 fresh red chile, seeded and chopped
1 1/4 cups coconut milk
1 tablespoon lime juice
1 teaspoon soy sauce
1 teaspoon fish sauce

Combine the peanuts, oil, shallots, garlic, lemongrass, and chile in a food processor and process to a smooth paste. Transfer to a small saucepan and place over low heat. Add the coconut milk, lime juice, soy sauce, and fish sauce and stir until smooth. Cook until the sauce is warmed through, about 2 minutes.

Taste and add more soy sauce, fish sauce, or lime juice if needed. If the sauce is too thick, add coconut milk or water to thin it out.