PORK POCHERO

PORK POCHERO

Pochero is another one of my favorites, particularly the pork pochero. My Lola Demet prepares it once or twice a month since my Lolo Dolfo like it also.

Ingredients: (Good for 4 Persons)

I/2 kg. Pork Belly (some use the shank) cut as prefer

2 pcs. Banana (the "saba" one not too ripe & not too green) cut into cubes

1 med. Size potato (sliced into an inch cubes)

1 bundle of petchay

1/4 part of big size cabbage (cut in big size)

2 medium onions (chopped)

5 pcs. cloves of garlic (chopped)

1 big tomato (chopped)

2 pcs. green chili

1 liter water

1 tbsp. pepper corn

3 pcs. bay leaves (laurel)

Fish Sauce

1 tsp. Salt

Procedure

1. Bring a large pot of water to a boil, then add the pork (clean the pork properly). After 15 minutes, stir in the onions, garlic, bay leaves, pepper corn, half a table spoon salt, and fish sauce.

2. Check to see if the pork is nearly done, then add the tomato and potato. Cover and simmer for 15 minutes. Then stir in the banana.

3. When the banana is almost done, add the petchy, cover for 3 minutes, and then add the cabbage and green chili.

4. Then cover for another two minutes. The food is then ready to be served.

Enjoy! (Note: don't forget to cook the rice; it's the fantastic addition.)

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FISH CARDILLO

FISH CARDILLO

If there was any leftover fish, my Lola Demet used to cook fish cardillo, but you can also fry fish for the purpose of making fish cardillo. My Lola Demet used any type of fried fish that was available in this recipe, but the way she cooked it was unique, even though it was a simple recipe.

Ingredients: (Good for 4 Persons)

4 pcs. or slice of fried fish

3 pcs. cloves of garlic (chopped)

1 medium onion (chopped)

1 big tomato (chopped)

1/2 liter water

1 pc. egg (beaten)

2 pcs. green chili

1 tsp. black pepper

Spring onion

Fish Sauce

Salt to taste

1 tsp. of cooking oil

Procedure

1. Heat the oil in a frying pan over medium heat, then add the garlic, onion, and tomato, and after the onions become translucent, add the water.

 

2. After 10 minutes, add the fried fish and bring it back to a boil for 5 minutes. Then, add the pepper, fish sauce, and salt to taste. After 2 minutes, add the egg and spring onions and wait for another 2 minutes. When it's hot, serve it.

Enjoy! (Note: don't forget to cook the rice; it's the fantastic addition.)

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PORK SINIGANG

PORK SINIGANG WITH GABI 

Cook in a tamarind-based sour soup.

To make this meal thicker and tastier, my Lola Demet uses gabi (Taro). This meal brightens up my day. This is one of my favorite things to eat, especially when served hot.

 

Ingredients: (Good for 4 Persons)

1/2 kg pork (belly and ribs preferred) cut into cubes

2 onions, medium (cut into 4 pcs)

1 tomato, medium (cut into 4 pcs)

2 taro (Gabi) cubes, cut into small cubes

5 pcs. String beans (Sitaw) cut into 100mm

1 radish (labanos) of medium size, cut into rounds

1 eggplant, medium size (cut in rounds)

10 lady fingers (okra) cut in half diagonally if too long

2 kangkong (water spinach) bans with leaves cut into a 100mm stem

2 pcs. Green Chili,  (Silinghaba)

Tamarind (either unripe tamarind or a powdered tamarind mix made for Sinigang) depends on how sour you want it.

2 tsp. pepper corn

2 tbsp. Fish sauce

Season with salt to taste

Procedure

1. Bring a pot of water to a boil, then add the 1/2 kg. pork and a pinch of salt, cover, and cook for 20 minutes.

2. Add the onions and tomato, then the taro after 10 minutes.

3. Add the string beans, eggplant, and Lady Finger after another 10 minutes, as well as the fish sauce and salt.

4. Add the radish, kangkong, and green chili after 5 minutes.

5. After 2 minutes, add the tamarind and taste to see if it's to your liking.

Enjoy! (Note: don't forget to cook the rice; it's the perfect partner for this dish.)

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