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.

Longganisa (Filipino Sausage)

You'll Need:

• 500 g minced pork
• 1 tbsp annatto seeds 
• 1 cup diced pork fat
• 1/4 cup vinegar 
• 3 tablespoons brown sugar
• 1/4 to ½ cup) oil 
• 2 teaspoons salt
• spring onion, to garnish (optional) 
• Freshly ground black pepper
• 2 tablespoon finely chopped garlic 
• 2 tbsp crushed garlic 

What to Do:

1. In a mixing bowl, combined minced pork, pork fat, sugar, salt, pepper and garlic. 
2. In a small bowl, combine annatto seeds and vinegar. Press on the annatto seeds with back of a spoon to extract the color. 
3. Strain vinegar into the pork mixture. Mix well by hand or with a wooden spoon. 
4. Shape into 8 1/2cm (4 inc) sausage and roll in a small pieces of wax paper. 
5. Chill for a few hours in the refrigerator. When ready to cook, heat oil in a wok or frying pan. 
6. Unwrap the sausage and fry in batches in hot oil until fully cooked. Drain on paper towels. 
7. Garnish with spring onion, if desired and serve with rice and tomatoes or garlic. These sausages can also be frozen until needed.