Spicy Pork Adobo

• Use pork belly, shoulder, or ribs.

• Marinate in soy sauce, vinegar, garlic, and chili.

• Add fresh chili or chili flakes for heat.

• Sear pork for added flavor.

• Balance vinegar and soy sauce to taste.

• Sauté garlic, onions, chili, and bay leaves.

• Simmer on low for tender pork.

• Enhance spice with chili oil or sriracha.

• Adjust seasoning and garnish with chili.

Pochero

• Pork belly is ideal.

• Sear meat for flavor.

• Sauté garlic, onions, and tomatoes well.

• Add ripe saba bananas for sweetness.

• Cook vegetables in stages.

• Balance sweetness with bananas and tomato sauce.

• Add chorizo or sausage for depth.

• Simmer until meat is tender.

• Include chickpeas or white beans.

Lumpiang Shanghai

• Use ground pork or a mix of pork and shrimp.

• Season with garlic, onion, soy sauce, and pepper.

• Add finely chopped vegetables like carrots.

• Use an egg as a binder for the filling.

• Wrap tightly in lumpia wrappers to avoid leaking.

• Seal the edges with water or beaten egg.

• Fry in medium heat to ensure even cooking.

• Drain on paper towels to keep crisp.

• Pair with sweet chili.

Ginataang Gabi

• Use fresh taro (gabi) for the best texture.

• Peel and cut taro into uniform pieces for even cooking.

• Sauté garlic, onions, and ginger for a flavorful base.

• Use thick coconut milk (kakang gata) for creaminess.

• Add leafy greens like taro leaves or spinach for balance.

• Simmer on low heat to avoid curdling the coconut milk.

• Season with fish sauce or salt to taste.

• Include chili for a spicy kick, if desired.

• Stir occasionally to prevent sticking.