Filipino Callos

Filipino Callos

Its been a while since my last post and likewise I wanna say sorry for not responding with all the messages sent to me.I am so sorry,in as much as I want to reply to you all..I could not make it but rest assured that once I am settled with everything,I will manage.I am also thankful that there are people who popped out,visited my blog and left messages although I am out of touch.

Now Im hungry and I dont want to bore you with my long blah blah blah:

This recipe calls to have enough courage before you try it.I escaped from enjoying pig’s trotter,pig face,liver,ox tail and other unwanted parts but this time I challenged myself …I cooked using tripe ( cow’s stomach lining) and pork pata (upper part of pig’s foot).Please dont run…lol….We call this recipe, Callos…. It is actually a Spanish inspired dish which Filipinos have learned to adapt and enjoy all throughout the years.Callos is a dream recipe for me.I learned and I enjoyed it some years ago when my husband brought me out to dinner at Dad’s Restaurant in Alabang somewhere in Manila.The first time I tasted it…I really fell in love and I never forgotten the taste.It brought me to research and found the recipe and to my dismay…I learned that the recipe calls for beef tripe and calf’s foot…so I decided to just forget that I enjoyed Callos before.But living in Singapore has allowed me to experience and enjoy food.It brought me to a sense of realization to overcome the fear of unusual.Whenever I will do my groceries,I see these unwanted magical parts of pork and beef…beef lining, liver, ox tail,calf’s foot,pig trotter and all.I started with Kare-Kare using pigs trotter and I made it…ahhhh..such a courage.Therefore,let me tell you how I enjoyed my version of Callos Recipe using beef stomach lining and pork pata or pig’s trotter( upper part)
Callos is also popular in the Philippines, being inherited from the Spanish during the World War II. It is often considered to be “poor man’s food”, because this is very inexpensive,it composed of stomach lining of a cow was boiled until tender and flavored with classic Spanish ingredients like onions, garlic and tomatoes.


Callos is a Spanish word for tripe, meat of parts of, very tough-to-digest, first or second stomach or other digestive elements of ruminating animals. The dish consists of tripe, boiled until tender and flavored with classic Spanish ingredients like onions, garlic and tomatoes.
Here is Callos Recipe:
1/2 kg beef tripe(cleaned,prepared from the supermarket)
1 kg pork pata or pig trotter
2 tbsp olive oil
2 pcs chorizo,sliced diagonally
2 tbsp olive oil
1 medium onion chopped
2 tsp grated garlic
3 tbsp tomato paste
3/4 cup chopped fresh tomatoes
3/4 cup tomato sauce
1 tsp paprika
1 tsp salt
1 tbsp fish sauce
1 tsp ground pepper
4 to 5 cups of broth
1/4 cup olive oil
1 medium red bell pepper
1/2 cup pitted green olives
1/2 cup chickpeas
In saucepan combine beef tripe and pig’s trotter,add enough water and let it boil for 15 minutes then discard the water.
Again,add enough water to the saucepan with beef tripe and pigs trotter,let it boil and simmer for 2 hours or until soft and tender.
Drain the meat and reserve the broth.Proceed to slice the tripe.Then,go ahead and take off the meat from pork trotter’s bones.Discard the bones.Cut the meat and set aside together with beef tripe.
Heat some oil and fry chorizo slices, set aside.
Using the same sauce pan,add more oil and saute onion and garlic until fragrant,add 3 tbsp tomato paste,stir and cook for 3 minutes.
Next add the meat and tripe,cook for about 5 minutes then add chorizo,chopped fresh tomato and tomato sauce and the reserved broth,at least 4 cups.
Simmer for about 30 minutes.Then add paprika,salt,pepper and 1/4 cup olive oil.
Simmer again for 5 minutes then add bell pepper,olives and chickpeas, simmer for 1o minutes.
Adjust the taste according to your preference.Serve hot.

You wont know how it taste unless you try it…sometimes you have to face the unusual to enjoy…its a beef lining and its a pork trotter…and I made it..I conquer my indifference and cowardness, after all it taste good and I felt glad I made it!
But you know I have a secret,I did not tell my children what its made of…not even my husband know it…and I decided not to tell them…anyway,they enjoyed it…and maybe a year after I will tell them. I am so mean… lol!But wait until they read this post…then its not a secret and Im sure they wont say anything except..Really? You made us eat that? and I will have this answer.. oh yes and I dont mind cause its good and you all enjoyed it..till next Actually there are ways of enjoying this dish… we love it with Dinner rolls, white buns, and we enjoy it dearly as pulutan..but theres nothing better with mountain of rice.. anytime! Heres a wish to all..have a blessed weekend.Lets eat,lets giggle and lets be merry.
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Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.
Sweet And Sour Pork

Sweet And Sour Pork

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It has long been popular in North America and Europe, where it is stereo typically considered a component of standard Chinese cuisine. It does in fact originate from China, and is now also used in some American (also American Chinese) and European cuisines.
Chinese Cuisine: Some authors say that the original sweet and sour came from the Chinese province of Hunan,[1] but the sauce in this area is a weak vinegar and sugar mixture not resembling what most people, including the Chinese, would call sweet and sour. Many places in China use a sweet and sour sauce as a dipping sauce for fish and meat, rather than in cooking as is commonly found in westernized Chinese cuisine.[2]
This style of using sauces is popular amongst Chinese who tie certain sauces to particular meats such as chili and soy for shrimp andvinegar and garlic for goose. There are, however, some dishes, such as the Cantonese sweet and sour pork or Loong har kow (sweet and sour lobster balls), in which the meat is cooked and a sauce added to the wok before serving.[3]
Not all dishes are cooked; some, such as “sweet and sour fruit and vegetable” salad from the eastern regions of China, also find their way in Chinese cuisine.[4] This dish combines salad vegetables such as cucumber, tomato, bell pepper, and onion with a mixture of pineapple (or pear), vinegar, and sugar to make a cold served dish.
In China traditionally the sauces are made from mixing sugar or honey with a sour liquid such as rice vinegar, soy sauce, and spices such as ginger and cloves. Sometimes a paste made from tomatoes is used but this is rare and normally restricted to western cooking.[5]
Cantonese sweet and sour sauce is the direct ancestor of sauce of the same name in the West, and originally developed for sweet and sour pork. The late renowned chef from Hong Kong, Leung King, included the following as his sweet and sour source sauce recipe: white rice vinegar, salt, Chinese brown candy, ketchup, Worcestershire sauce, and dark soy sauce. Hong Kong’s gourmet Willie Mak, himself a long time friend of Leung, suggests contemporary eateries not to resort to cheap bulk manufactured versions of vinegar, ketchup, and Worcestershire sauce, or the sauce will risk being too sharp in taste and breaking the balance of flavours. He suggests the more acidic white rice vinegar could be replaced with apple cider vinegar, and ketchup and Worcestershire sauce should be of renowned gourmet brands.[6]
Western Cuisine: Western cultures use sweet and sour sauce in two different ways. Dishes can either include the sauce as an ingredient in cooking or use the sauce as a pour-over or dipping sauce for the meal.
Chinese restaurants in Western countries commonly serve chicken, pork, or shrimp that has been battered and deep-fried, then served with a sweet and sour sauce poured over the meat. It is also common to find the sweet and sour sauce cooked with sliced green peppers, onions and pineapple before it is poured over the meat.
Many western dishes involve cooking the meat with a variety of ingredients to make a complete sweet and sour dish in the manner of the Gu lo yuk. The most popular dishes are those of pork and shrimp. In French cuisine, it has been developed contrary to traditional French cooking practices and preparation of sweet and sour sauce (Aigre-douce) often involves immersing the food in a plentiful amount of sauce.[7]
Common in Western sweet and sour sauce is the addition of fruits such as pineapple and vegetables such as sweet pepper and green onions. Traditional rice vinegar is becoming more readily available due to the increase in Asian food stores but a mixture of vinegar and dry sherry is often still used in sweet and sour dishes. Also common is the use of corn starch as thickener for the sauce and tomato ketchup to give a stronger red colour to the dish and to add a Western taste. Most supermarkets across Europe and America carry a range of prepared sweet and sour sauces either for adding to a stir-fry or for use as a dipping sauce.
Primarily in North America, sweet and sour sauce is available in small plastic packets or containers at Chinese take-out establishments for use as a dipping sauce.
A number of variations are used in barbecue cuisine, either home-made or prepared from a number of common brands.
Besides American Chinese restaurants, popular fast food restaurants such as McDonald’s,[8] Burger King, and Wendy’s carry their own brand of sweet and sour sauce packets.
Filipino Fusion Food: How did Sweet and Sour come to the Philippines? I made readings and research but there was nothing I could find to answer this question. I am actually so curious about it just like Adobo or Caldereta that if we try to dig in deeper, at least we will be able to find something.The earliest memory of Sweet and Sour was when I was a little child. My mother would fry some fish and then later on saute garlic, onion and ginger slices.She will add water, vinegar, sugar, pepper and salt. When the water mixture starts to boil, she will put back the fried fish and then let it simmer and after more minutes, the dish is to be served and I later learned that it was Escabeche, it was sweet, sour, and peppery hot. As I grow older, my palate widens too and I learned another type  which is now we call Sweet and Sour. My Sweet and Sour is a product of my exploration. After much readings and try outs, I was able to create my own which is a combination of Chinese Western European Cuisines. I dislike Sweet and Sour at first. It was actually a great courage whenever we eat out and we order Sweet and Sour because I cant find the right balance of sweet and sour. Sometimes the mixture was so sour and you could almost taste the vinegar..other times it was so sweet. I ended up frustrated and upset at the same time.These occasions led me to go on a quest and developed a better sweet and sour sauce..well, at least for me.
Here is the recipe:
2 lbs (900 grams) pork butt shoulder slices(1 1/2 long and 1/2 inch thick)
3 tbsp flour dissolve in
3tbsp water
3 tsp soy sauce
3 tsp rice wine
2 tsp sesame oil
2 egg yolk
1 tsp salt
1/4 cup flour
1/4 cup cornstarch
For the sauce:
3 tbsp rice wine
1/2 cup beer(carlsberg or heineken)
1/2 cup juice from pineapple cubes in can that you used
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 tsp salt
6 cloves crushed garlic
2 tsp ginger juice
1/4 cup pineapple cubes in can
1/4 cup carrot, cut the way you like it
1/4 cup cucumber, cut the way you like it
1/4 cup red or yellow bell pepper,cut the way you like it
3 tbsp cornstarch dissolved in 4 tbsp water note:only if you like
Put the pork slices in a bowl or container for marinating.
In a separate bowl,mix the ff.ingredients:
2 tbsp flour dissolved in 2 tbsp water,3 tsp soy sauce,2 tsp sesame oil,2 egg yolks and 1/2 tsp salt.
Pour the mixture you have just made over pork slices.
Combine them well. 
Marinate for overnight.Set aside in the fridge.
Frying time:
Add 1/4cup flour and 1/4cup cornstarch to the mixture of pork marinate.
Combine them well and fry by batches.Make sure the oil is hot.
You will really enjoy it.I love to watch the transformation happening while the pork is being fried.It turns brown, crispy and very thick.
Set aside and make your sauce:
Combine all the ingredients except veggies and simmer for 1o minutes
After 10 minutes,add the veggies and simmer for another 5 minutes.
Slowly add the  cornstarch mixture while stirring, according to your desired consistency.Turn off the heat.
Note:You need to double the recipe sauce.The secret to an enchanting sweet and sour is with the sauce so have enough of it and make sure meat and veggies are well coated.I also use this for Sweet and Sour  Meatballs.

Oh my Sweet and Sour Sauce…you are the reason for my quest.Now that I made you..I know that you will be forever and down the memory lane.I hope my children will treasure you just like me, their mom..the sweet and sour of their!
So here’s the good old Sweet and Sour Pork.Eat while still  warm,its crunchy yet sticky.Life,birthdays and friends are somehow spices of our journey towards age and attitude.They are our old treasures,irreplaceable.They make us happy and they makes us human.The sweet and sour of life!
Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.
Filipino Afritada Chicken Pork (Chicken Pork Stew)

Filipino Afritada Chicken Pork (Chicken Pork Stew)

 Our culture and cuisine has a distinct mark of European Style mainly from Spanish  tradition. We have a lot of  Filipino food handed down to us by the Spaniards. My recipe today is one classic Filipino food. Most Filipinos are fond of Afritada and there are ways of cooking it I guess most of us has this family tradition when it comes to food and cooking. When we relocated here in Singapore, I started to embrace and discover the innate characteristic of our cuisine. My desire to know has greatly improved and I discover that every classic recipe has a story to tell. 

Afritada or Stew in Western term  is basically a pork meat cooked with spices and ended up with thick or thin sauce. Filipinos are rice eating people so  broth or sauce is greatly appreciated in the dining table. Later on, a new twist of Afritada came… now we have Chicken Afritada or Chicken Stew. Well, I have my own version and I call it Chicken and Pork Stew.  This is versatile cause we learned to eat this together with rice or bread…and believe me I tried it with pasta and it worked well. Now I thought of having mashed potato on the side… hmmmnnn….crazy huh!
1/2 kg chicken thigh or breast (500 grams)  boneless without skin,cut into medium cubes
1/2 kg pork pork belly ( 500 grams)  cut into medium cubes
separately marinate the meat in the ff seasoning for 6 hours or overnight
a. 1 tbsp light soy sauce
b. 1 tsp rice wine
c. 1 tbsp cornstarch
d. 1/4 tsp ground white pepper
e. 1/2 tsp sugar
set aside in the fridge.

1/4 cup olive oil + 2 tbsp oil

1/2 head  garlic grated
1 large onion chopped
3 tbsp tomato paste dissolved in 3 tbsp water
1 can tomato whole chopped with juice
1/2 cup – 1 cup water
2 PCs medium potato each divided into 8 cubes
1/2 tsp ground black pepper
1 tsp salt
1tsp sugar
1 tsp dried chili flakes 
1/2 tsp paprika 
1/2 tsp oregano
1 medium red bell pepper
1 medium green bell pepper, both of them cut into medium cubes

Prepare the meat ahead, marinate them separately using the ingredients above ( first five ingredients) it means you have to prepare 2 sets of the marinate, for chicken and for pork

Set aside in the fridge for at least 6 hours but if you can manage, do it overnight.
Heat 1/4 cup olive oil and fry the marinated meat, chicken meat first.
Just fry them until the meat turns white or the raw look fades.
We fry them first in order to seal the natural flavor and tenderness of the meat.
Fry the cubed potatoes for 30 seconds and set aside.
Using the same pan, add 2 tbsp olive oil and saute garlic and onion.Wait until the aroma comes out.
Then add in 3 tbsp tomato paste dissolve in 3 tbsp water. Stir until well mixed and add the fried pork meat.
Add in chopped whole tomato together with its juice. Cover and let it boil then turn the heat to simmering mode and cook for 20 minutes.
Add in the fried chicken meat and cubed potatoes
Cover and simmer for another 20 minutes. Stir from time time.
Just add 1/2 cup water to 1 cup water little by little or only if you think its necessary.
Add the rest of the seasoning : pepper, salt, sugar, chili flakes, paprika and oregano.
Simmer for another 10 minutes. Then add cubed red and green bell pepper.
Adjust the seasoning accordingly. Cook for another 5 minutes. Serve hot.

The red sauce is quite a looker..the smell is captivating and the most important thing with this recipe is that when we cook it, we think about the left over. The taste and texture is well improved if you purposely eat this the next day.

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Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.
Caldereta (Filipino Meat Stew)

Caldereta (Filipino Meat Stew)

Place of Origin:Philippines
Region or State:Luzon,Southern Tagalog 
Dish Details
Course Served:Main Course 
Serving Temperature:Hot 
Main Ingredients:Goat shoulders, Corn oil, Onion, Garlic, Carrots, Bell pepper, Potatoes, Chili, Bay leaf, Salt and Pepper, Flour, Liver spread, Tomato paste, Butter, Stock (beef or brown).Variations:Beef,Pork,Chicken
Kaldereta is a popular dish in the Philippines,especially on Luzon island.The common ingredients is goat shoulders with tomato paste and liver spread. Kaldereta is originally a goat stew made with tomato sauce, potatoes, spices, liver spread, olives, bell peppers and hot peppers. Originally adapted from the Spanish during their 300 year occupation of the Philippines.Kaldereta is a favorite Filipino meal served during parties, festivities and other special occasions in the Philippines. It is a Spanish-influenced dish that became to be Filipinos’ favorite and made their own versions. Originally, the main ingredients of this dish includes goat meat, tomato sauce, liver, pepper and cheese.Variations of this dish is with beef, chicken and or pork. Beef Kaldereta is a common dish in the Philippines made with stewing cuts of beef simmered until tender. Another is with chicken or pork because of the price and availability.I grew up witnessing some of my old Uncles who were not professional cooks but they really cook good.
When I was small every gathering consist of all the relatives,be it second or third degree cousins,( including all the neighbors and friends)so I have Uncles and Aunts here and there.A day before the gathering,relatives will come  and will be very busy preparing and cooking.Usually our gatherings would be  a Family Reunion,Birthday or sad to say when someone died,it was like a family reunion too.I would see and get reunited with relatives after months and worst,years of not seeing each other.The family recipe that I remember are Humba,Adobo,Pakbet,Suman,Kalamay,Puto,Inihaw,Embutido,Mechado and my favorite..yes..Kaldereta!But honestly I wont eat if its Mutton or Goat meat..Usually my uncles would cook goat and pork separately because younger generations would not eat goat meat.The thrill of eating Kaldereta is with the sauce,its warm,spicy and very nice with warm rice.
During my experiment days of cooking Kaldereta,I really got amazed because it calls for a lot of ingredients.I remember my Uncle’s Kaldereta without carrots,potatoes and olives and yet it really taste so good.Oh my..I miss the good old days.All my Old Uncles have died the great cooks have gone to their resting place but the memories of good food,laughter and family ties will never be forgotten.We are the younger generations (I thought so)..lately I heard from my sister that two of my nephews have gotten married and  now I have two grandchildren.I cant wait to see them.We have a scheduled vacation next month and I am going to see my grandkids.Here I go again with my freaky 40!
Here is my Caldereta Recipe,I remember my trainor chef during culinary training,he told me that Filipino Caldereta is similar to Hungarian Goulash.We cooked Pork Goulash during the training,yes it was good too but the essence of our good old Caldereta comes with the use of Liver Spread as a special ingredient.Filipino Caldereta is a stew with liver pate…yes, liver! but in our country we use Liver’s Spread in can.It is popular in the Philippines and widely used as ingredients in meat dishes.My own recipe has chicken liver which I boiled and then pureed using our blender.In case,youre not a liver fan,then you can use Potted Meat in can or Chicken Liver Pate in can.
500 grams chicken breast sliced or cubes
500 grams pork butt shoulder sliced or cubes
4 tbsp light soy sauce
2 tbsp rice wine
2 tbsp corn flour
2 tbsp olive oil(for frying potato)
4 small potatoes sliced
1/4 cup olive oil(for frying meat)
2 tbsp olive oil(for onion and garlic saute)
1 large onion chopped
6 cloves garlic grated
3 tbsp tomato paste
1 can whole tomatoes chopped
1 small can of beer
1/4 cup olive oil(for stew)
1 tsp paprika
1 tsp ground pepper
2 pcs bay leaf
1/4 tsp oregano
1/2 tsp cinnamon
4 pcs baby carrots sliced
1/2 cup olives ( optional)
350 grams pureed chicken liver
1 1/2 salt
1 tsp sugar
2 tsp chili flakes
1/2 cup chickpeas
1/2 cup cubed red bell pepper
1/3 cup grated parmesan cheese
1/2 cup water optional
Begin by putting the meat both chicken and pork in a bowl
Add light soy sauce,rice wine and corn flour.
Mix properly and marinate for 3 hours.Set aside in the fridge.
Heat a sauce pan,add 2 tbsp olive oil and fry the sliced potatoes for 30 seconds.Set aside.
Using the same sauce pan,add 1/4 cup olive oil and fry the meat by batches slightly brown.Set aside.
Using the same sauce pan,add 2 tbsp olive oil and saute onion,garlic
Wait till the aroma comes out and add tomato paste.
Stir  until well blended for about 2 minutes.
Now add the browned meat,chopped tomatoes in can with juice,1 can of beer and the ff spices:paprika,ground pepper,bay leaf,cinnamon,oregano.
Cover and cook by simmering for 40 minutes.
After 40 minutes,add carrots,pureed chicken liver,green olives,potatoes,sugar,salt,chili flakes.Cover and simmer for 10 minutes.
Lastly,add chickpeas, cubed red bell pepper and grated cheese.
Cover and simmer for another 10 minutes or until the desired consistency.

Hmmm…look at that..the smell is really captivating.The taste as usual is chaos between all the ingredients.Its thick sauce with the flavor of spices,tomatoes and veggies are all combined into one.The result is hot but not spicy and well balanced in everything…but chaos ..really and thats Caldereta’s magic.


We have different ways of enjoying it..weird and funny combinations.Would you love to have it with toast?

Or the old time favorite,with mountain of rice?Seriously,I enjoy these two.My Uncles,they enjoy it with beer,gin or whisky.Keep some and it will last for several days.The longer it last,the flavor becomes intense and wonderful…with you know what..RICE!

The good old Kaldereta,dont worry about the chicken liver.You wont know its there but instead a new taste is developed.The liver contributes a lot with the consistency of the sauce and richness of the flavor.You can omit it or you can be bold and daring… go ahead,try it and enjoy the chaos in your palate.Have a great week to all! Lets eat,lets giggle and lets be merry! 
This is the popular brand of liver spread back home but I dont use it instead I make my own pureed chicken liver which is better because the result has authentic taste.Some even put peanut butter which is also good.I know that many will get scared with this recipe because of liver…aggghhh..but you can always substitute it with potted meat 
This is the popular brand of potted meat in can back home,in case youre not a liver fan then try potted meat,it is also good.Cooking Caldereta without chicken liver or potted meat would be like a Goulash Dish which is delicious too.
Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.
Filipino Adobo: Philippine National Food

Filipino Adobo: Philippine National Food

“Be bold! Worth trying is Adobo, a dish showing Spanish and Mexican influences but with regional variations. Pork, or a combination of pork and chicken, is stewed in a mixture of vinegar, bay leaf, peppercorn and garlic over a slow fire”
Even before the Spaniards came, early Filipinos cooked their food minimally by roasting, steaming or boiling. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, early Filipinos could have been cooking its meat in vinegar, which is the basic process in making adobo.
 From the Chinese traders came soy sauce and thus this ingredient found its way into the meat being cooked in vinegar. Salt was slowly taken out from the recipe and replaced with soy sauce. However, there are adobo purists who continue to use salt in their adobo marinade.
The old Spanish word Adobar could be where the early Filipinos got the word for their most famous dish. In Spanish cuisine, however, adobo refers to a pickling sauce made with olive oil, vinegar, garlic, thyme, bay leaf, oregano, paprika and salt. The word adobo is also used in Mexican and Caribbean cuisine. The Mexican adobo refers to a piquant red sauce made from ground chilies, herbs and vinegar sold canned or jarred. The Caribbean adobo usually refers to a dry rub of garlic, onion, oregano, salt and pepper.T he Filipino Adobo selected their favorite condiments and spices — vinegar, soy sauce, garlic, bay leaves — used them to stew chicken and/or pork, and gave it a Spanish name…..
As a young child I have very little memory of my grandfather ( from my father’s side) but the memory is still clear and vivid in my mind. He was a typical half-Espanol in his height and stature..not so tall but his body was lean and muscular with pointed nose,fair complexion and the color of his eyes were light brown. I remember his visit to us while my parents were out. He usually bring fruits that were harvested in his farm. He would sit for a while, looked at us, then he would get his handkerchief in his pocket..inside were some coins and some cash…he would give us a cent or two… and he would return home. I remember a long dining table in his house during family reunion where we all sat and ate. I barely remember the food at all but there was a room full of stocks like oil, sugar, bread, corn etc. There he kept jars of preserved food and I remember pork meat in jars with great amount of salt inside. Pigs are slaughtered and preserved with a lot of sea salt. Oftentimes, they will get little by little to grill or mix with vegetables. I don’t understand then, how come it was was later on when I realized that they do that to preserve the meat because there was no electricity so there was no fridge. I remember also one of my uncle ( my father’s brother ),he was a great cook, typically meat dishes…
Oh my here I go again with my memory lane. Actually before my puberty, my grandfather was already old and bedridden so he would be shifted from different houses ( my father and his siblings’ houses)  at a time so that his children and grandchildren might be with him and took care of him. and now here is my precious Adobo recipe. No one could actually tell the exact recipe of adobo. Our country was under the Spanish rule for 400 years.There was a story about a Spanish governor who has several Filipino staff in his house and he taught them to cook the Spanish way.Later on these people began to introduce the dishes in their household and that started the leaked…how Spanish food was brought down to our table and down to our palate and passed from generation onwards.

My version of adobo is actually a mix of traditional way how a Spanish adobo is cooked but I cant omit soy sauce because I learned to cook adobo with soy sauce. I tried the recipe without soy sauce and I don’t like it because it was so white…it looked raw to me and I cant take it. The best thing about adobo is that it could last for a week without refrigeration.Put it in a jar and let it stand in one corner and just get what you can eat and still it will not get spoiled. During camping or outing, Adobo is such a perfect food to go. The longer it last. the better it taste. Nowadays there are people who add boiled eggs in their adobo..for variety, for economic reason and somehow adapted to Chinese way of cooking their stew.
1/2 kg or 500 grams pork belly
1/2 kg or 500 grams chicken, a combination of  wings or drumstick
1 whole head garlic crushed
1 tsp peppercorn crushed
1/4 tsp ground black pepper
1/2 cup vinegar
1/2 cup soy sauce
2 tsp rice wine
2 pcs bay leaf
1/2 cup + 1/4 cup olive oil
1 cup water
2 tsp salt
1 tsp sugar
2 tsp rice wine
1/4 tsp thyme
1/4 tsp oregano
1 tsp paprika
1 tsp dried chili flakes
First marinate pork and chicken for 30 minutes with the combination of:crushed garlic, crushed peppercorns, ground black pepper,vinegar,soy sauce,rice wine and bay leaf.
Then put the chicken/pork with marinate to a saucepan. Let it boil over medium heat for 10 minutes. Do not stir.
Let it cool for 5 minutes and using the strainer, separate the sauce and kept aside.
After that, heat a pan or saucepan,put 1/4 cup oil and start to fry the pork/chicken meat by batches..fry them until just brown. 
Then using the same sauce pan where you previously cook to boil the mixture, put back the fried chicken/pork meat, add also the used oil from frying if theres any.
Now add the ff:the sauce that you set aside(taken after you strained),1cup water, 1/2 cup olive oil, salt,sugar,thyme,oregano,paprika and chili flakes.
Heat the mixture and once it boils,turn the the heat to simmering mode and cook for 1 hour or until you reach the desired consistency..Avoid stirring, oh yes you may…I know you cant help it cause you will..just like me.. but stir it just to check once in a while.
Now here’s the good old Adobo, the meat is soft and tender…the taste is kinda strong  and addictive, the combination of soy sauce, vinegar, salt, rice wine  and sugar has made the dish tasty, the distinct taste of chaos in your mouth but it is such a comfort to eat.The use of olive oil and herbs gives a very rich flavor and aroma. Hmmmmnn… never mind the extra weight I will gain… I will eat….! now, pronto!
Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.
Braised Pork: Filipino Humba

Braised Pork: Filipino Humba

Humba is an interesting dish. This slow braised pork (could be pork belly, pork ribs or both) is cooked in a sweet glaze of sugar (panocha/palm sugar during the old days) and given depth of flavor with the addition of soy sauce, salted black beans, and star anise. Although this dish finds its local roots in the Visayas part of the Philippines just by casually perusing the ingredients listed below, it is clear that this “local” dish has origins beyond our own shores.
It is clearly related to Adobo Recipe which is handed down to us by the Spaniards.The Chinese settlers came which introduced to us the braising method of cooking and therefore a fusion recipe was created by the Filipinos in Visayas area.I read that a woman was the author of this recipe.Humba is an adobo recipe with a twist of Chinese braise.The difference between Chinese Braise and Filipino Braise is that ours has thick sauce that coats the meat as well with a very strong flavor combination of salty,sweet and sour.The thrill of it is that it does not spoil at once,the shelf life is longer even for weeks.I remember my Uncle who would cooked Humba every time we had a family affair.Humba would usually consist of all the fatty parts and unwanted parts of slaughtered pig.Going home after the event,we have a garapon or jar of Humba with us.Personally,I am thrilled about this discovery because the magic of good food really goes a long long way.
Most Asian culinary cultures have a version of braised pork,sweetened by sugar and balanced by a savory counterpoint of soy sauce,rice wine or even fish sauce.Even within every Filipino household, the preparation of this simple Humba varies greatly. Besides the usual addition and subtraction of ingredients, some recipes recommend the use of pig trotters instead of the more common pork belly.Adding to complexity of this dish,other recipes even suggest adding mushrooms,banana blossoms,rice wine,hard-boiled eggs and even potatoes into the mix.But Id rather keep my Humba relatively simple–cooking a tried-and-true family recipe but of course with some slight changes.And Yes! the most interesting part is ..I love Humba with Fried Banana slices on top. Remember the Bananas I bought the other day? well, it motivated me to cook Humba.
Now, heres my Humba recipe:
1/2 kg or 500 grams pork belly cut into large cubes
1/2 kg or 500 grams pork butt shoulder cut into large cubes
1 whole head garlic crushed
1/2 cup vinegar
4 tbsp brown sugar
4 tbsp soy sauce
2 pcs bay leaf
1 tbsp rice wine
2 pcs star anise
1/2 tsp oregano
3 tbsp tausi or fermented black beans
1 cup whole peanuts
1/2 cup olive oil
1/2 tsp paprika
2 cups water
some Fried Bananas 
In a bowl, combine these ingredients:meat,garlic,vinegar,brown sugar,soy sauce and rice wine.Marinate for about 30 minutes.Set aside in the fridge.
After 30 minutes, transfer to a sauce pan and add: water,black beans and peanuts.
Cover and bring to a boil, once its boils, turn the heat to a simmering mode and add the rest of the ingredients: bay leaf,star anise,oregano,paprika and olive oil.
Cover and simmer for 1 hour or until the sauce thickens.
You can add fried bananas five minutes before turning off the heat or serve it separately.
Here…its ready, the meat is tender, the characteristic of taste usual..a chaos between sweet, salty and sour.. lol! but thats how we enjoy our food.Something is missing and I wont eat my Humba without it…


Yes,here they are…my pretty yellow fried bananas..I love to eat these two with hot rice, some Korean Kimchi and my favorite, the refreshing,Fruit Salad.. yum yum… Happy eating to all. Take care.
Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.