Ingredients:

24 dry red hile peppers
1 tablespoon salt
4 to 6 garlic cloves, peeled and chopped
1 tablespoon oregano leaves, chopped
2 large onions (1 roughly chopped and 1 onion sliced)
1 teaspoon sugar
1 teaspoon apple cider vinegar
3 to 5 cups water
4 to 5 pounds boneless pork shoulder, fat trimmed and meat cut into 3/4-inch cubes

Procedure:

These can be found already dried in packaged in bags in the ethnic food section and/or produce section of most supermarkets. Remove stems and seeds of the red chilies and put to soak in a large pot of water for several hours. When the chilies are soft, blend them in a blender with the garlic cloves, oregano leaves, the chopped onion, sugar, and vinegar with enough water that the mixture is only slightly thickened (it should cling to the end of a spoon). It is best to start out with only a small amount of water (1/2 to 3/4 cup) adding more as the mixture blends to a smooth consistency. In a large pot or a large casserole dish, pour the chile sauce over the pork cubes. Layer the sliced onion on top. Cover loosely with plastic wrap and refrigerate for at minimum of 24 hours (48 hours will make it better, but 24 will work). If you don’t have 24 hours for marinating, then you can vacuum seal it and chill it for 24 hours and it is as good if not better.Once the meat has marinated, place it in a slow cooker or heavy pot along with the marinade.

Slow Cooker: Using your slow cooker, cook on low for a minimum of 12 hours. This can be kept going by adding additional water as the meat mixture begins to look “dry”. The completed sauce should be rich and thick, not watery. You can let it simmer all day in your crock pot.

Stovetop: Using a large pot on the stove, cover and simmer gently until the meat is very tender, approximately 2 to 4 hours.. The completed sauce should be rich and thick, not watery. It also can be brought to a boil on the stove then transferred to a 350 degree F. oven and baked, covered, for 2 hours.

Variation: For those of you out there who love to barbeque, this meat can also be cooked in that manner, but will not be able to keep as with the above method. To do this, place the meat in an aluminum pan (preferably disposable), and cover tightly with heavy aluminum foil. Place the meat close to the coals and allow to cook until done (160 degrees F. at the center, using a meat thermometer.

Ingredients:

1/2 kg. chicken, cut into serving portions
1 tablespoon calamansi juice
4 cloves garlic, crushed
1 piece medium onion, sliced
1 piece medium singkamas, cut into cubes
1 pouch (250 grams) Del Monte Original Style Tomato Sauce
100 grams chicharo
1 piece medium red bell pepper, cut into strips
4 stalks green onions, cut into strips

Procedure:

Marinate chicken in 2 tablespoon soy sauce, calamansi juice and 1/3 teaspoon iodized fine salt (or 1 teaspoon iodized rock salt) for 30 minutes. Fry until brown. Fry garlic, onion and singkamas. Add chicken, Del Monte Tomato Sauce and 1/2 cup water. Season with 1 teaspoon soy sauce, 1/3 teaspoon iodized fine salt (or 1 teaspoon iodized rock salt )and 1/4 teaspoon pepper. Simmer until meat is tender. Add chicharo and bell peppers. Simmer until vegetables are cooked. Makes 6 servings

Ingredients:

1 1/2 teaspoons cracked black pepper
1 teaspoon dried rosemary
3/4 teaspoon salt
2 garlic cloves, minced
1 tablespoon olive oil, divided
16 ounces trimmed pork tenderloin
14 ounces beef broth
1/4 cup dry sherry
1 tablespoon tomato paste

Preheat oven to 400 degrees F. In a small bowl, thoroughly mix together black pepper, rosemary, salt, garlic and one teaspoon olive oil. Rub all over the pork tenderloin and let sit for 15 minutes. In a large skillet (oven safe), heat the remaining 2 teaspoons oil over medium high. Add pork and brown on all sides. Place in the oven and bake for roughly 10 minutes - for medium, take the tenderlion out when a thermometer registers around 145. Cover and let sit for about 10 minutes. Thinly slice pork. Place skillet back over medium-high heat and add broth. Scrape the bottom with a wooden spoon to release any browned bits. Whisk in sherry and tomato paste. Bring to a boil, reduce heat and simmer 5 minutes. Serve in crusty rolls, split in half, with small bowls of the jus to dip.

Ingredients:

1 cup water
1 cup chicken broth
1 cup dry brown jasmine rice
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon cayenne pepper sauce
3 garlic cloves, minced
2 cups snow peas, trimmed
1 1/2 pounds large peeled and deveined shrimp
1/2 cup diagonally cut green onions
2 tablespoons sliced almonds, toasted

Procedure:

In a medium saucepan, add water, broth and rice. Bring mixture to a boil, cover, reduce heat and simmer 35-40 minutes or until liquid is absorbed. In a large bowl, whisk together soy sauce, vinegar, sesame oil, pepper sauce and garlic. In a large pot of boiling salted water, add snow peas and shrimp - cook just until the shrimp are done, about 2 minutes. Drain well. Add snow peas, shrimp, green onions and cooked rice to soy mixture - toss well to combine. Scatter the top with the toasted almonds. Makes 4 servings.