INGREDIENTS
3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
3 cloves of garlic
1 small piece ginger, crushed
1/2 teaspoon ground black pepper
1/2 cup onions, sliced in rings
4 tablespoons cooking oil

DIRECTIONS

Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
Increase heat for a minute or two to brown steaks.
Add the sliced onions and continue to cook for another minute.
Serve on a platter including the oil and sauce.
Best served with hot plain rice.

Source: Filipino Recipes

INGREDIENTS
3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
2 pieces sili pag sigang (green finger pepper)
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water

DIRECTIONS

Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
Serve piping hot.

TIPS

Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

Source: Filipino Recipes

INGREDIENTS

1/4 pound each pork tenderloin, liver, heart and kidney
2 tablespoons green peas
salt to taste
1/2 cup iloco vinegar
1/2 cup soy sauce
1/4 cup bell pepper
1 tablespoon garlic

DIRECTIONS

Soak pork liver in vinegar. Saute garlic and pork tenderloin in cooking oil until golden brown. Add pork heart, pork kidney and soaked pork liver. Add soy sauce. Simmer until all meats are tender and sauce is thick enough. Add green peas and bell pepper

INGREDIENTS
1 kilo pork picnic or side bacon belly (cut into
bite-sized cubes)
1 cup white vinegar
1 head garlic (finely chopped) portioned into two
3 pcs. laurel (bay leaves)
1/2 cup soysauce
1 cup water
1 teaspoon peppercorn
3 tablespoons oil

DIRECTIONS

In a deep skillet, brown pork in oil.
Add vinegar, soysauce, first portion of garlic, laurel, peppercorn and water.
Bring to a boil, lower the fire and cook uncovered for 10 minutes.
When it gets too dry just add 1/2 cup of water.
Cover and let simmer until pork becomes tender.
In another pan, cook remaining garlic until golden-brown.
Add pork and pour the rest of the adobo sauce.

Things you’ll need!

1/2 kilo beef (tender cut from sirloin or round) cut into chunk cubes
2 oxtail
7 cups water
Pinch salt & pepper
1/2 cup oil
4 tablespoons atsuete oil
2 heads garlic (minced)
2 medium sized onions (diced)
1/2 cup bagoong alamang
3 cup ground nuts or 4 cups of peanut butter
1/4 cup ground toasted rice
5 pieces eggplant (sliced into rings)
1 banana bud (cut to almost proportional to eggplant slices, blanch in boiling water)
1 bundle sitaw (string beans) cut to 2? long

Procedure:

In a casserole, boil oxtail, beef. Lower fire and let simmer until all meat is tender and cooked. Remove all scum that rises to the surfac
Take out the meat, set aside, keep stock for later.
In another casserole, heat oil and atsuete oil and saute garlic, onion and bagoong alamang and toasted rice and nuts (if using nuts)
Add oxtail and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter)
Simmer until all flavors are incorporated, then add the vegetables.
Make sure vegetables is well cooked and not soggy.
Serve hot with bagoong with calamansi and chili pepper.

Bossa, thanks again! I really love this recipe too

Ingredients

80 gms gambas
30 gms red bell pepper, julienned
1-1/2 tbsp garlic chili oil
1/2 tsp fine salt
1 tsp garlic, minced
1/2 tsp black pepper, ground
30 gms green bell pepper, julienned

For garnish:
1 tsp garlic, toasted
1 tsp finger chili, chopped

Directions

Slit gambas at the back part and devein. Saute garlic in garlic chili oil.
Add in gambas and bell peppers. Season with salt and pepper.
Sprinkle with toasted garlic and finger chili. Serve.

Thanks to Bossa for sharing this recipe!