Mechado

You'll Need:

• 1 kilo beef sirloin (cut into chunk cubes)
• 1/2 cup pork fat (julienne)
• 6 medium potatoes (quartered)
• 4 onions (quartered)
• 1 cup beef stock
• 2 bay leaves
• 2 pieces red bell pepper (quartered)
• 1/2 cup vinegar
• 1 cup tomato sauce
• Pinch of salt & pepper
• 2 tablespoons olive oil

What to Do: 

1. Make an incision on each beef chunks and insert porkfat. 
2. In a casserole, place beef, bay leaves, vinegar, tomato sauce, salt & pepper and beef stock. 
3. In medium heat, allow simmering until beef is tender. Add in potatoes, onions, and bell pepper. 
4. When potatoes are fork-soft and sauce has thicken, stir in olive oil.

Bagnet

You'll Need:

• 2 kilos pork belly (liempo)
• 4 cups water
• 1/4 cup salt
• 1 liter cooking oil

What to Do:

1.  Boil and simmer pork (skin side up) in water with salt for 45 minutes or until tender in moderate heat.
2. Drain and air cool overnight.
3. Heat oil in a deep fryer over high fire.
4. Fry pork until golden brown in color and crispy.

Kare Kare

You'll Need:

• 1/2 kilo beef (tender cut from sirloin or round)
• 2 oxtail
• 2 pig hocks
• 7 cups water
• 1/2 cup oil
• 2 heads garlic (minced)
• 2 medium sized onions (diced)
• 1 tbsp atsuete (soak in 1/2 cup water and mash later to get its color)
• 1/2 cup sauted shrimp fry paste (bagoong alamang)
• 1 pc banana heart (cut to almost proportional)
• 4 pcs eggplant (sliced into rings)
• 6 pcs string beans (cut 2" long)
• 4 cups of peanut butter
• 1 head petchay
• pinch of salt and pepper

What To Do: 

1. In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and cooked. Remove all scum that rises to the surface. Take out the meat, set aside, keep stock for later.
2. In a wok, saute garlic, onion, bagoong alamang and then the banana heart. 
3. Add oxtail, hocks and beef, pour in the stock, season with salt and pepper, atsuete broth, and add peanut butter 
4. Simmer until all flavors are incorporated, then add the vegetables. Make sure vegetables are well cooked and not soggy. 
5. Serve hot with bagoong with calamansi and chili pepper

Pork Adobo

You'll Need

• 6 cloves garlic, minced 
• 1/2 kilo pork, cut into cubes 
• salt and ground pepper 
• 1/2 cup water 
• 1/3 cup white vinegar 
• 1/3 cup soy sauce 
• 3-4 bay leaves (aka laurel) 
• 1/2 tsp peppercorn 
• oil

What to Do:

1. On a hot skillet over medium heat, add oil. Saute garlic and pork cubes. Sprinkle some salt and pepper to taste. 
2. Cook while stirring occasionally until half-cooked, about 15 minutes. 
3. Add water, vinegar, soy sauce, bay leaf and pepper corn. Do not stir. Turn down the heat. 
4. Simmer for about 20 minutes or until pork is done and sauce is almost dry. Serve with rice.

Beef Steak

You'll Need:

• 1/2 kl fresh tenderloin steak
• 1/2 cup soy sauce
• 2 pcs lemon
• 1 onion
• 2 tbsp oil

What to Do:

1. Wash and cut the beef into regular stripes. Squeeze out the water from it.
2. Soak the pieces in a mixture of soy sauce and lemon juice for half an hour.
3. Saute ring cut onions. Put away half of the onions.
4. Add beef and the juice. Cook for 5 minutes.
5. Put the fried onions on top. Serve hot.

Adobong Pusit

You'll Need:

• 1 kg small squid
• 2 Tbsp oil
• 1/2 clove garlic, crushed
• 1/2 cup vinegar
• 1/4 cup water
• 1/2 Tbsp salt

What to Do:

1. Press on the heads of the squids to remove all the black ink (and reserve all the ink). Remove the membranes, heads and tentacles from squid. Discard membranes and heads but retain the tentacles.
2. Heat oil and brown the garlic. Remove garlic and set aside.
3. Combine squid, tentacles, vinegar, water and reserved ink. Simmer over medium heat until squid are cooked. Do not overcook or the squid will become tough. Season with salt.
4. Remove from heat. Sprinkle fried garlic on top and serve immediately with rice.

Lechon Kawali

 You'll Need:

• 1 kg pork belly with skin, whole
• 2 liters water for boiling
• Oil
• Water for sprinkling

What to Do:

1. Boil pork belly and onion in a stockpot then lower heat to medium and simmer for until pork is just tender. (Not  too soft; it won’t be crisp when fried). Drain pork. Pat with paper towels until very dry.
2. Heat oil in a large frying pan until very hot. Carefully put pork belly in the hot oil, skin side down. The oil will spatter so be sure to have a cover handy. Reduce heat to medium. Cook pork until skin is almost brown.
3. Turn pork over, so skin is up. Brown other side of pork. Sprinkle some water on the skin of the pork to make blisters form on the pork skin and make it crispy. Turn pork over so skin is down again. Continue cooking until skin is golden brown. Remove from pan and drain on paper towels. Slice and serve.