500 grams pork(liempo or spareribs), cut into serving pieces
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3-4 cups water
1 can (85 grams)liver spread or peanut butter
1/4 cup cheese, grated or cubed(optional)
1 cup soda(7-up or soda)(optional)
In a pan heat oil and fry potatoes and carrots until golden brown. Drain and set aside. In a pot, heat oil and saute garlic and onions. Add pork, continue sauteing until color turns to brown. Add tomato sauce, soda, bay leaves and water then simmer until tender. Add water if necessary. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 5 minutes. Adjust seasoning with sugar, salt and pepper according to taste. Add cheese and simmer for another 2 minutes or until the sauce thickens. Transfer to serving plate and serve with steamed rice.
This recipe is from Cooking Light Magazine
3 center cut bacon slices, cut into 1/2-inch patties
2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
2 cups chopped onion (about 2 medium)
5 cups sliced cremini mushrooms (about 12 ounces)
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 (12-ounce) bottle amber beer
2 cups (1/2-inc thick) slices carrot (about 1/2 pound)
1 3/4 cups slices parsnip
1 cup fat-free, less-sodium beef broth
2 tablespoons country-style dijon mustard
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon caraway seeds
1/2 teaspoon freshly ground black pepper
1 bay leaf
Cook bacon in a large dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan: cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
Add onion to pan; saute 4 minutes. Stir in mushrooms and garlic; saute 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occassionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat and simmer 2 hours or until beef is tender. Discard bay leaf.
This recipe is from Cooking Light Magazine, December 2009
2 tablespoons ancho chile powder
2 teaspoons dried oregano
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 pounds pork tenderloin, trimmed and cut into 1/2 inch pieces
1 tablespoon olive oil, divided
2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 tablespoon minced garlic
2 1/2 cups chicken broth
1 (28 ounce) can hominy, drained
1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.
Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan.
Add onion, bell pepper, and garlic; saute 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spiced mixture, broth, hominy and tomatoes; bring to a boil. Partially cover, reduce heat and simmer 25 minutes.
1 kilograms beef shank
1 bundle Pechay or bokchoy, whole leaf individually detached
2 pieces corn, each cut into 2 parts
1/2 teaspoon ground pepper
1 stalk onion leaks
1 medium sized onion
10 cups water
1 tablespoon salt
1 beef broth cube
4 cloves garlic
3 pieces chili finger
In a pressure cooker, pour in water, add the beef shank followed by the , salt, beef broth cube, black ground pepper, onion, garlic then pressure cook for 30-45 minutes or until meat is tender.
Add the corn, and simmer for another 10 minutes.
Add onion leeks, chili finger and pechay (bokchoy) simmer for 2 minutes. Taste it then add salt if desired.
1 1/2 lbs pork stew
2 large potatoes, chunks
1 cup frozen green peas
1 piece carrot, sliced into bite sizes
1 medium red bell pepper, chunks
1 medium green bell pepper, chunks
1 medium onion, chunks
3 gloves garlic, minced
1 can (8oz) tomato sauce
1 cup water
1 pork cube
1/2 tbsp fish sauce
salt to taste
Heat cooking oil in a pan or wok.
Saute garlic & onion.
Add the pork. Simmer for 10-15 minutes or until tender.
Add the fish sauce and cook for 3 minutes.
Add water and bring to a boil. Add the pork cube.
Then add the potatoes, green peas and sliced carrots. Simmer until vegetables are tender.
Add the bell pepper and tomato sauce. Simmer for 5 minutes or until the sauce gets thick.