Pork Adobo

Ingredients:

1-1/2 pounds pork, shoulder or butt cut into 1-1/2" cubes
1/3 cup vinegar
3 tablespoon soy sauce
1 teaspoon salt
1 each onion -- sliced
3 cloves garlic -- minced
1 small bay leaf
1/4 teaspoon pepper
1 tablespoon sugar
1/2 cup water
2 tablespoon cooking oil

Instructions:

Combine all ingredients except cooking oil, in a pot and let stand for at least 30 minutes.
Simmer covered for 1 hour or until meat is tender. Drain and reserve sauce.
Heat cooking oil in skillet. Brown meat on all sides. Transfer to a serving dish.
Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan. Pour sauce over meat and serve.

Beef Steak (Filipino style)

Ingredients:

2 pounds sirloin steak, cut into 1/4-inch pieces
2 tablespoons lemon juice
3 tablespoons soy sauce
1/2 teaspoon freshly ground pepper
salt to taste
1 cup thinly sliced onion rings
1/4 cup cooking oil
1/2 cup water

Instructions:

Marinate the meat in lemon juice, soy sauce, pepper and salt for 3 hours or more.
Cook onion rings in oil until transparent. Transfer to a serving dish, leaving the oil in the skillet. Add the meat to the skillet and cook over high heat, stirring often, until tender. Transfer the meat to a serving dish. Add marinade and water to the skillet, simmer for 10 minutes and pour over the meat and onion rings.

Special Sisig (Pampanga style)

Ingredients:

2 lbs. pig snouts

2 medium size onions
4 pcs. Hot pepper
1/4 lb. chicken liver
1/4 lb. pig’s brain (optional)
1/8 lb. white ginger
1/4 tsp. of salt

1 tbsp. soy sauce
1/2 cup lemon juice
2 tbsp. vinegar

Instructions:

Clean the snouts with a razor blade and boil it for 15 minutes and grill until brown.

Put chicken liver and the pig’s brain together in an aluminum foil and grill it too.

Chop the meat fine (to your likings) same thing with the onions, ginger and hot pepper.

Put all the ingredients and the meat together in a bowl and mix it.

Smoosh brain and chicken liver in a separate container and mix it with the meat.

Garnish with chopped red bell pepper & spring onions (for presentation)

Let it sit for half an hour and serve.