Pork Sisig:

Ingredients:

• 1.5 lbs pork ears (cleaned and hair removed or so to speak shaved)
• 5 lbs pork liver
• 2 hot chilis (minced)
• 2 Medium red onions (minced)
• garlic (crushed, as in super crushed)
• 5 tbsp soy sauce (up to you on how strong the flavor you want it)
• 5 tbsp vinegar (up to you on how strong the flavor you want it)
• vegetable oil (you can use olive oil if you'd like)
• salt and pepper

1. Rub the pork ear and liver with a pinch of salt and pepper
2. Grill the pork ear and the pork liver (in this case you wanna make sure the liver is reall cooked, but if you want it a little bit raw its up to you)
3. The pork ear should be cooked until crisp but not burnt
4. After cooking, mince everything all up and mix (pork ear and pork liver)
5. In a non stick pan, heat oil and saute garlic until golden brown
6. Add the onions wait for it turn transluscent
7. Add the mixed Pork ear and the Por liver
8. Cook until the meat starts to crisp a bit
9. Add the vinegar and the soy sauce
10. Salt and pepper to taste
11. Remove from heat, add the minced hot chilis if you want it hot.
12. ENJOY!!! Put it on Taco shells, Nachos or you can even eat it as it is... Oh and by the way... THIS TASTES GOOD IF YOU ADD A SQUEEZE OF LIME before you eat it!!! =)

Bicol Express:

Ingredients:

• 4 cups chili pepper, seeded and sliced
• 1 tbsp. salt
• 2 cups thin coconut milk
• 1-1/2 to 2 cups fresh alamang (tiny shrimps)
• 1/2 lb. pork belly, diced/li>
• 3 cloves garlic, minced
• 1 medium-sized onion, minced
• salt to taste
• 1 cup thick coconut cream

1. Soak chilis in water with salt. Let stand for 30 minutes and then rinse thoroughly. Drain.
2. In a skillet, mix thin coconut milk, alamang, pork, garlic, onion and salt.
3. Bring to a boil, lower heat and then simmer for 10 minutes. Add chilis and cook until half the liquid has evaporated.
4. Pour in thick coconut cream and continue cooking until oil comes out from the cream.
5. Makes 4 servings.

Kare-Kare:

Ingredients:

• 1 buntot ng baka (ox tail)
• 1 pata ng baka (ox leg)
• 1 goto ng baka (tripe)
• 1/2 cup atchuete seed, for coloring
• 2 cups toasted ground peanuts
• 1-1/2 cups toasted ground rice
• 5 eggplant, sliced and half-cooked
• 2 small bundles of sitaw (string beans), sliced and half-cooked
• 1 puso ng saging (banana heart), sliced and half-cooked
• 2 heads garlic, crushed
• 2 onions, sliced
• 1/2 cup bagoong

1. In a pot, boil the ox tail, leg and tripe along with achuete seed until tender.
2. Blend in ground peanuts and rice.
3. Add the sliced half-cooked eggplant,sitaw, and puso ng saging.
4. In a saucepan, saut� onion and garlic. Add bagoong.
5. Serve meat and vegetables withbagoong mixture.
6. Makes 4-6 servings.

Batchoy:

Ingredients:

• 8 cups water
• 1/3 lb. pork butt or pork loin (boneless or bone-in)
• 1/4 lb. pork or chicken liver
• 1 chicken breast (bone-in)
• 1/4 lb. fresh shrimp, shelled and deveined
• 2 tbsp. oil
• one (2-in/5-cm) piece ginger, finely sliced
• 1 onion, finely sliced
• 3 cloves garlic, minced
• 1 tbsp. fish sauce
• 1 tbsp. shrimp paste
• 1/4 tsp. sugar
• salt and pepper, to taste
• 8 oz (240g) fresh Chinese egg noodles or fettucine or 4 oz (100g) dried ramen noodles
• 4 finely chopped green onions
• 4 tbsp. Fried Garlic
• 1/2 cup coarsely crushed fried pork rinds

1. Pour water to a stockpot and bring to a boil. Add pork, liver and chicken; season with salt and pepper. Cover and cook over high heat for 15 minutes; skim off the fat.
2. Take out the meat and the liver; let it cool. Reserve the broth and set aside. By using your hands (or two forks � one to shred the meat and one to hold the bone) shred the pork and chicken meat; discard the bones. Slice the liver thinly. Set aside.
3. Heat 1 tablespoon oil in a large skillet over medium heat. Saut� ginger for 2 minutes. Add onion and garlic; saut� until onion is translucent. Remove from the pan and set aside.
4. In the same skillet, heat the remaining oil over medium heat. Stir-fry the shredded pork and chicken for about 5 minutes, or until lightly brown. Add shrimp; stir-fry for 5 minutes, or until shrimp turns pink and cook. Remove from the pan and set aside.
5. Add the saut�ed ginger, garlic and onion to the reserved broth in the stockpot; bring to boil. Add fish sauce, shrimp paste, sugar and salt and pepper, to taste. Reduce heat and add the noodles. Simmer for about 2-3 minutes (for fresh noodles) or 10 minutes (for dried noodles), or until noodles are soft.
6. Ladle the broth and noodles into individual bowls. Top with the saut�ed meat and shrimp and sliced liver. Garnish with green onions, Fried Garlic, and fried pork rinds. Serve hot.

Adobong Sitaw:

Ingredients:

• 1/2lb pork belly strips/li>
• 1 bunch string beans (sitaw)cut in 2"length
• 4 cloves garlic (crushed)
• 1 medium onion (sliced
• 1/2 cup soy sauce
• 1/3 cup vinegar
• 1 cup water
• cooking oil

1. Saute garlic & onion in a heated pan or wok with cooking oil.
2. Add the pork belly and cook until the pork turns brown.
3. Add the water, soy sauce & vinegar. Cover & simmer for 10 minutes.
4. Add the string beans and cook for 5 minutes or until the vegetable is tender.
5. Serve with rice. Enjoy!