Category: Sautéing

Easy Chowking-Style Chao Fan Recipe

Here is an easy Chowking-style Chao Fan recipe. Chao Fan is basically fried rice in English.

Chao Fan Recipe: Chowking-Style Fried Rice

Here is an easy Chowking-style Chao Fan recipe.  Chao Fan is basically fried rice in English.

Chowking is a popular fast food chain in the Philippines.  It pioneered the Asian quick service restaurant concept in the Philippines.  Chowking combines traditional Chinese cuisine with a modern fast food service.

Chowking’s Chao Fan Fried Rice is the ultimate budget meal. There are other fast food chains offering affordable meals, but the chao fan is the best.

A little bit of history. Chinese fried rice is believed to have started as a way to accommodate leftovers mixed with egg, garlic and soy sauce. All ingredients are stir fried on a wok. In modern times, the chao fan has become a staple in fast food cuisine.

This easy Chao Fan recipe is inspired by Chowking’s Chao Fan, a popular Filipino fast-food favorite. Chao Fan in English is essentially fried rice with delicious meat and vegetables, offering a hearty, affordable meal. If you’ve wondered how to cook Chao Fan Chowking-style, this recipe gives you a close copycat version at home.

You’ll need essential Chao Fan ingredients like rice, your choice of meat such as pork or beef, and vegetables like carrots and bell pepper. With just a few simple steps, you can recreate this Chowking fried rice recipe that’s both flavorful and filling. This Chaofan recipe also allows you to add your twist, such as turning it into a Beef Chao Fan recipe or using Chowking egg fried rice as the base.

For an authentic touch, try using pork Chao Fan or incorporate crispy Chowking fried tofu to get that restaurant-quality flavor. Wondering how to make Chao Fan? It’s simple—sauté garlic, onions, meat, and veggies in a hot skillet, then stir in rice and seasonings. This Chowking rice recipe will surely bring that familiar taste right into your kitchen.

Whether you’re a fan of Chao Fan Chowking or just love a good fried rice dish, this Chowking-style Chao Fan recipe is perfect for satisfying your cravings.

The copycat recipe will allow you to cook chao fan at home with your choice of meat.

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Easy Chowking-Style Chao Fan Recipe

Recipe by Yummy FoodCourse: MainCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

300

kcal
Total time

25

minutes

Here is an easy Chowking-style Chao Fan recipe.  Chao Fan is basically fried rice in English.

Ingredients

  • 6-8 cups Cooked Rice

  • 1/4 cup Choice of Meat (ground beef, ground chicken meat, or finely chopped breakfast sausage)

  • 2 tbsp Garlic,  finely chopped

  • 1 medium Onion, finely chopped

  • 1 medium sized Bell pepper, finely chopped

  • 1/4 cup Carrots, finely chopped

  • 1 tsp Chili Powder

  • 1 tsp Curry Powder

  • 2 tsp Green Onion, finely chopped

  • 2 Eggs, beaten

  • 3 tbsp Cooking Oil

  • Salt and pepper to taste

Directions

  • On a skillet, saute garlic in oil until golden brown. Make sure that your stove is set to medium heat.
  • Add onion and stir until translucent.
  • Add your meat of choice (beef or chicken or chopped sausage) and stir occasionally until cooked.
  • Add chopped bell pepper and carrots, salt and pepper and continue stirring.
  • Add chili powder and curry powder and mix until evenly distributed.
  • Add your cooked rice and mix until slightly brown.
  • Add beaten eggs and stir until it becomes completely distributed and cooked.
  • Stir in your green onion right before serving. Serve hot and enjoy!

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Extra Creamy Carbonara Recipe

Carbonara is a popular Italian pasta dish that Filipinos love. This pasta dish is a common alternative to Spaghetti.

Extra Creamy Carbonara Recipe

Here is a very easy extra creamy carbonara recipe that you could prepare at home. Even a beginner cook can prepare this.

Carbonara is a popular Italian pasta dish that Filipinos love. This pasta dish is a common alternative to Spaghetti.

What is Carbonara?

Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century.
The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Normally guanciale or pancetta are used for the meat component, but lardons of smoked bacon are a common substitute outside Italy.

https://en.wikipedia.org/wiki/Carbonara

The traditional Filipino carbonara includes these three main ingredients: fettuccine, ham, and milk. But in this recipe, we will make it extra creamy by adding cheese and cream.

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Extra Creamy Carbonara Recipe

Recipe by Yummy FoodCourse: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

1140

kcal
Total time

1

hour 

Carbonara is a popular Italian pasta dish that Filipinos love. This pasta dish is a common alternative to Spaghetti.

Ingredients

  • 500 g Fettuccine noodles (or any desired pasta)

  • 200 g sweet ham

  • 200 g bacon

  • 1 can evaporated milk

  • 250 ml all-purpose cream

  • 1 can cream of mushroom soup

  • 1 head garlic, minced

  • 1 onion, minced

  • 1 tsp ground pepper

  • 2 tbsp olive oil

  • 250 g grated Parmesan cheese

  • 2 tbsp parsley, chopped (optional)

Directions

  • Prepare the fettuccine pasta based on cooking instructions and set aside.
  • Fry the bacon (not too crispy). Drain (you may use paper towel) then cut into small pieces. Set aside.
  • Fry the ham. Drain (you may use paper towel) then cut into small square pieces. Set aside.
  • Heat oil and saute garlic and onion in a pan.
  • Add 3/4 of fried bacon and ham.
  • Add the evaporated milk and cream of mushroom soup.
  • Add the all-purpose cream and grated parmesan cheese. Stir and bring to boil.
  • Season with ground pepper.
  • Add more evaporated milk or a cup of water if the sauce is too creamy or salty.
  • Simmer until it begins to thicken. Remove from heat.
  • Place the pasta and sauce on a pasta tray.
  • Top with grated Parmesan cheese together with the remaining bacon and ham bits.
  • Add chopped parsley (optional).
  • Serve with garlic bread. Enjoy!

Nutrition Facts

4 servings per container

Serving Size566

  • Amount Per ServingCalories1140
  • % Daily Value *
  • Total Fat 59.43g 77%
    • Saturated Fat 22.237g 112%
    • Trans Fat 0.617g
  • Cholesterol 217mg 73%
  • Sodium 2160mg 94%
  • Potassium 944mg 21%
  • Total Carbohydrate 99.06g 37%
    • Dietary Fiber 4.8g 18%
    • Total Sugars 13.54g
  • Protein 51.75g 104%
  • Vitamin A 44mcg 5%
  • Vitamin C 12mg 14%
  • Calcium 72mg 6%
  • Iron 35mg 195%
  • Vitamin D 6mcg 30%
  • Vitamin E 14mg 94%
  • Vitamin K 45mcg 38%
  • Thiamin 131mg 10917%
  • Riboflavin 101mg 7770%
  • Niacin 58mg 363%
  • Vitamin B6 48mg 2824%
  • Vitamin B12 91mcg 3792%
  • Folate 96mcg 24%
  • Pantothenic Acid 38mg 760%
  • Phosphorus 130mg 11%
  • Magnesium 37mg 9%
  • Zinc 77mg 700%
  • Selenium 87mcg 159%
  • Copper 55mg 6112%
  • Manganese 76mg 3305%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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By Meal Type: Dinner | Lunch

Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

Try this creamy carbonara recipe and tell me what you think in the comments below.  Thanks!

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Special Hardinera Recipe

Hardinera, also known as the Lucban (Quezon) meatloaf, is a Filipino meatloaf made with ground pork topped with hard-boiled eggs, pineapples, bell peppers.

Special Hardinera Recipe

What is Hardinera?

Hardinera (Philippine Spanish: jardinera), also known as the Quezon meatloaf or the Lucban meatloaf, is a Filipino meatloaf made with diced or ground pork topped with sliced hard-boiled eggs, pineapples, carrots, bell peppers, peas, tomatoes, and raisins, among others. The ingredients used are identical to the ones used in Filipino menudo; while the cooking process is similar to the Filipino embutido. It is traditionally steamed in an oval-shaped tin mold known as a llanera (or lyanera), which is also used to make leche flan. It originates from the province of Quezon in Luzon Island.

https://en.wikipedia.org/wiki/Hardinera

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Special Hardinera Recipe

Recipe by Yummy FoodCourse: Main CourseCuisine: FilipinoDifficulty: Moderate
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

1441

kcal
Total time

2

hours 

Hardinera, also known as the Lucban (Quezon) meatloaf, is a Filipino meatloaf made with ground pork topped with hard-boiled eggs, pineapples, bell peppers.

Ingredients

  • 3 tbsps oil

  • 4 tbsps butter

  • 1 pc white onion, chopped

  • 3 cloves garlic, chopped

  • 1 kg pork tenderloin, ground

  • 1 tsp salt

  • 1 tsp pepper

  • 2 cups chicken broth

  • 1 cup tomato sauce

  • 1 cup sweet pickles, diced

  • 1 cup canned spiced ham

  • ¼ cup raisins

  • 1 cup pineapple tidbits, drained

  • 1 pc red bell pepper, diced

  • 1 small can liver spread

  • ½ – 1 cup Quezo de Bola, grated

  • 1 cup bread crumbs

  • 3 pcs eggs, beaten

  • Banana leaves, softened and cut according to the shape of llanera

  • For the garnish:

  • 2-3 pcs hard-boiled eggs, sliced

  • 3-4 pcs pineapple slices

  • 1 small green bell pepper, cut into fine strips

  • 1 small red bell pepper, cut into fine strips

Directions

  • Cut hard boiled egg into wedges.
  • Line the llanera with softened banana leaves. Brush the leaf with butter, set aside.
  • In a pan, heat oil and sauté onions, let it caramelize and add the garlic.
  • Add the pork and sauté until it changes color. Season with salt and pepper.
  • Combine with salt, pepper, beaten egg and remaining ingredients. Mix well.
  • Let it simmer until the sauce has been reduced.
  • Remove from heat and let it cool then drain excess sauce.
  • Arrange the slices of hard-boiled eggs, pineapple slices, red and green bell pepper strips into the prepared llaneras.
  • Pour meat mixture into the llanera. Cover and steam for 1 hour.
  • Cool for 15 minutes. Slice and serve.

Nutrition Facts

4 servings per container

Serving Size922

  • Amount Per ServingCalories1441
  • % Daily Value *
  • Total Fat 76.08g 98%
    • Saturated Fat 34.102g 171%
    • Trans Fat 0.678g
  • Cholesterol 1015mg 339%
  • Sodium 3629mg 158%
  • Potassium 2271mg 49%
  • Total Carbohydrate 59.09g 22%
    • Dietary Fiber 7.2g 26%
    • Total Sugars 37.48g
  • Protein 123.99g 248%
  • Vitamin A 201mcg 23%
  • Vitamin C 176mg 196%
  • Calcium 32mg 3%
  • Iron 66mg 367%
  • Vitamin D 22mcg 111%
  • Vitamin E 27mg 180%
  • Vitamin K 36mcg 30%
  • Thiamin 278mg 23167%
  • Riboflavin 186mg 14308%
  • Niacin 192mg 1200%
  • Vitamin B6 218mg 12824%
  • Vitamin B12 327mcg 13625%
  • Folate 38mcg 10%
  • Pantothenic Acid 101mg 2020%
  • Phosphorus 192mg 16%
  • Magnesium 54mg 13%
  • Zinc 163mg 1482%
  • Selenium 329mcg 599%
  • Copper 102mg 11334%
  • Manganese 88mg 3827%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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By Meal Type: Dinner | Lunch

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Easy KFC Style Gravy Recipe

Here is an easy KFC style gravy recipe that goes well with fried chicken and/or mashed potatoes. This may be considered as a copycat of the original KFC gravy.

Easy KFC Style Gravy Recipe

Here is an easy KFC style gravy recipe that goes well with fried chicken and/or mashed potatoes. This may be considered as a copycat of the original KFC gravy.

There are store bought gravies but they do not taste as good as this one.

The ingredients required for this easy KFC style gravy are very basic. You only need chicken broth cubes, beef broth cubes, butter, all purpose flour and water!

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Easy KFC-Style Gravy Recipe

Recipe by Yummy FoodCourse: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

121

kcal
Total time

30

minutes

Here is an easy KFC style gravy recipe that goes well with fried chicken and/or mashed potatoes. This may be considered as a copycat of the original KFC gravy.

Ingredients

  • 1 pc chicken cube or 2 tsp chicken powder

  • 1 pc beef cube or 2 tsp beef powder

  • 3 tbsp butter or vegetable shortening

  • 5 tbsp all-purpose flour

  • 2  1/4 cups water

Directions

  • Make a broth by diluting the beef and chicken cubes in water. Set aside.
  • Melt the butter by heating it in a saucepan under low heat.
  • Add 2 tablespoons of all-purpose flour to the melted butter.
  • Cook in low heat while continuously stirring for 7 to 8 minutes or until the color turns medium brown (NOTE: There is a tendency that the flour might burn when overcooked or if high heat is applied).
  • Add the remaining flour and continue stirring.
  • Gradually add the chicken and beef broth while continuously stirring to prevent lumps from forming.
  • Lower heat to medium and bring the mixture to a boil.
  • Continue cooking for 5 minutes while stirring once in a while, until the texture thickens.
  • Serve hot with fried chicken or mashed potato.
  • Share and enjoy!

Nutrition Facts

4 servings per container

Serving Size153

  • Amount Per ServingCalories121
  • % Daily Value *
  • Total Fat 9.71g 13%
    • Saturated Fat 2.419g 13%
    • Trans Fat 1.264g
  • Cholesterol 0mg 0%
  • Sodium 56mg 3%
  • Potassium 12mg 1%
  • Total Carbohydrate 7.53g 3%
    • Dietary Fiber 0.3g 2%
    • Total Sugars 0.04g
  • Protein 1.06g 3%
  • Calcium 1mg 1%
  • Iron 3mg 17%
  • Vitamin E 4mg 27%
  • Vitamin K 6mcg 5%
  • Thiamin 7mg 584%
  • Riboflavin 4mg 308%
  • Niacin 4mg 25%
  • Folate 7mcg 2%
  • Pantothenic Acid 2mg 40%
  • Phosphorus 2mg 1%
  • Magnesium 2mg 1%
  • Zinc 1mg 10%
  • Selenium 6mcg 11%
  • Copper 3mg 334%
  • Manganese 4mg 174%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Easy Pakbet Tagalog Recipe

Pakbet Tagalog is a variant of Pinakbet. The original pinakbet (pakbet) is made from mixed vegetables steamed in fish sauce (bagoong).

Easy Pakbet Tagalog Recipe

Pakbet Tagalog is a variant of Pinakbet. Pinakbet (also called pakbet) originated from the Ilocos region of the Philippines. The original pinakbet (pakbet) is made from mixed vegetables steamed in fish sauce (bagoong). The original Ilocano pinakbet (pakbet) uses bagoong of fermented fish.

This easy pakbet tagalog recipe is a minor twist from the original Ilocano dish. In this recipe, we will be using bagoong alamang (shrimp paste) instead of bagoong isda.

Pakbet Tagalog usually use bitter gourds (ampalaya), eggplants (talong), tomatoes (kamatis), okra, string beans (sitaw), and calabaza (kalabasa).

Our recipe also uses pork belly (liempo). You could also used left-over lechon kawali or lechon liempo if you have any. This saves time.

It is ideal to use fresh vegetables for this dish. The best partner when serving this dish is fish.

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Easy Pakbet Tagalog Recipe

Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

43.5

kcal
Total time

1

hour 

10

minutes

Pakbet Tagalog is a variant of Pinakbet. The original pinakbet (pakbet) is made from mixed vegetables steamed in fish sauce (bagoong).

Ingredients

  • 250 g pork belly, cut into strips

  • 500 ml water

  • 3-4 tbsp, bagoong alamang

  • 1 pc small onion, chopped

  • 2 cloves garlic, minced

  • 2-3 pc medium tomatoes, chopped

  • 1/2 small squash, peeled and cut into cubes

  • 5-7 young okras, ends trimmed, cut into halves diagonally

  • 1/2 bunch sitaw, ends trimmed and cut into 3-inch lengths

  • 1 pc ampalaya, seeded then halved and cut into slices

  • 1 large eggplant, ends trimmed and cut into cubes

  • salt

  • 1 tbsp cooking oil

Directions

  • Pour and heat oil in a pan and apply medium-high heat.
  • Add pork and cook until browned and fat rendered.
  • Lower heat to medium and add the onion and garlic and cook until tender and aromatic.
  • Add tomatoes and cook for about 3-5 minutes or until it becomes soft and the skins peel off the flesh
  • Add shrimp paste and continue to cook for about a minute.
  • Add squash and water. Cover the pan and let it simmer for about 2 minutes.
  • Add yard-long beans, bitter gourd, and eggplant. Season with salt if needed. Cook for about 2 minutes. Add the okra and cook for another 2 minutes or until vegetables are tender yet still a bit crisp.
  • Transfer to a serving plate and serve with rice and your favorite fried meat. Enjoy!

Nutrition Facts

4 servings per container

Serving Size496

  • Amount Per ServingCalories435
  • % Daily Value *
  • Total Fat 37.18g 48%
    • Saturated Fat 0g 0%
  • Cholesterol 63mg 21%
  • Sodium 678mg 30%
  • Potassium 846mg 18%
  • Total Carbohydrate 16.96g 7%
    • Dietary Fiber 7g 25%
    • Total Sugars 8.21g
  • Protein 10.38g 21%
  • Vitamin A 50mcg 6%
  • Vitamin C 64mg 72%
  • Calcium 8mg 1%
  • Iron 8mg 45%
  • Vitamin D 1mcg 5%
  • Vitamin E 10mg 67%
  • Vitamin K 26mcg 22%
  • Thiamin 36mg 3000%
  • Riboflavin 23mg 1770%
  • Niacin 34mg 213%
  • Vitamin B6 29mg 1706%
  • Vitamin B12 24mcg 1000%
  • Folate 21mcg 6%
  • Pantothenic Acid 16mg 320%
  • Phosphorus 23mg 2%
  • Magnesium 18mg 5%
  • Zinc 20mg 182%
  • Selenium 17mcg 31%
  • Copper 30mg 3334%
  • Manganese 38mg 1653%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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By Meal Type: Dinner | Lunch

Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

Let me know what you think and enter your comments below!

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Easy Pata Tim Recipe

Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar.

Easy Pata Tim Recipe

Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar. Some vegetables, like pechay and mushrooms, are also added.

The dish is commonly served in Chinese-Filipino restaurants particularly in the City of Manila.

Pata tim, like the more common humba, is derived from the Chinese red braised pork. It is closer to the original dish than humba, in that it sometimes uses Chinese rice wine and other Chinese spices and condiments. However, it is more commonly cooked closer to the Filipino paksiw na pata, but it does not use vinegar or uses only a very small amount of it. Like humba, it can also add common Filipino ingredients like pineapples, banana flowers, saba bananas, and patis. The name is a shortened version of pata itim, literally “black pork hock”, from pata (“pork hock” or “pig’s trotters”) and itim (“black”).

Wikipedia

The most basic pata tim recipe uses what Filipinos call as pata (pork hock in English). Traditionally, pata tim is cooked whole and not chopped. The easy way to cook pata tim, as described below, is to mix all the ingredients together with the pata and simmer until tender. The broth is then used to make the sauce. The recipe used lettuce as garnish but we can replace it with blanched pechay. Then we serve with rice.

This dish could be modified. You may want to broil the pata for 1 to 2 minutes to prevent the skin from shrinking when boiled.

Another option is to pre-boil the pata for around 20 minutes before adding the ingredients. This allows you to remove scum and impurities from the pata. You can discard the water later and continue with the recipe.

For more flavor, some cooks will add pork cubes. This is all entirely up to you.

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Easy Pata Tim Recipe

Recipe by Yummy FoodCourse: Main CourseCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

2

hours 
Calories

711

kcal
Total time

2

hours 

30

minutes

Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar.

Ingredients

  • 1 kg pork pata (pork’s leg)

  • 5 cloves garlic; crushed

  • 1/4 cup soy sauce

  • 3/4 cup pineapple juice

  • 3/4 cup oyster sauce

  • 1 tablespoon rice wine

  • 1 tablespoon pepper corns

  • 1 red onion; chopped

  • 3 bay leaves

  • Lettuce for garnish (fried for 2 minutes)

  • Sauce:

  • 1 cup broth of pata

  • 5 tablespoons cornstarch

  • Salt to taste

Directions

  • In a stock pot, put enough water to simmer the pork pata (with all the ingredients) until the meat is tender.
  • Add hot water to replace the evaporated liquid, if necessary.
  • Drain and cut the meat from one side and separate the bones. Save 1 cup of broth for the sauce.
  • Place the lettuce in a platter. Put the pata over the lettuce. Set aside.
  • Make the Sauce:
  • In a skillet, combine broth, cornstarch, and salt.
  • Bring to boil until sauce becomes thick.
  • Pour the sauce on top of the pata.
  • Serve hot and enjoy!

Nutrition Facts

4 servings per container

Serving Size550

  • Amount Per ServingCalories711
  • % Daily Value *
  • Total Fat 31.24g 41%
    • Total Carbohydrate 25.52g 10%
      • Dietary Fiber 2.2g 8%
      • Total Sugars 14.4g
    • Protein 68.5g 137%
    • Vitamin A 6mcg 1%
    • Vitamin C 14mg 16%
    • Calcium 14mg 2%
    • Iron 17mg 95%
    • Vitamin D 13mcg 65%
    • Vitamin E 5mg 34%
    • Vitamin K 5mcg 5%
    • Thiamin 146mg 12167%
    • Riboflavin 67mg 5154%
    • Niacin 164mg 1025%
    • Vitamin B6 148mg 8706%
    • Vitamin B12 73mcg 3042%
    • Folate 11mcg 3%
    • Pantothenic Acid 38mg 760%
    • Phosphorus 91mg 8%
    • Magnesium 29mg 7%
    • Zinc 73mg 664%
    • Selenium 207mcg 377%
    • Copper 49mg 5445%
    • Manganese 47mg 2044%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Easy Pork Adobo Recipe

    This easy pork adobo recipe is a favorite Filipino dish. Most Filipinos who are trying to learn how to cook start with Pork Adobo.

    Easy Pork Adobo Recipe

    This easy pork adobo recipe is a favorite Filipino dish. Most Filipinos who are trying to learn how to cook start with Pork Adobo.

    Pork Adobo is well known and common in the Philippines and for Filipinos all over the world. This pork adobo version is cooked using pork belly, garlic, and so irresistibly delicious! This easy pork adobo recipe has a perfect balance of salty, sweet, vinegary goodness, and could easily be a comfort dish.

    Filipino adobo (from Spanish “adobar”) is a popular Filipino dish and cooking process in Filipino cuisine that involves meat, seafood or vegetables marinated in vinegar, soy sauce, garlic and black peppercorns, which is browned in oil and simmered in the marinade. Sometimes it is considered the unofficial national dish of the Philippines.

    There are many variants of adobo all over the Philippines.  This is the most common one and the easiest to cook.

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    Recipe for Pork Adobo:

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    Easy Pork Adobo Recipe

    Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Easy
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    1

    hour 

    10

    minutes
    Calories

    1029.4

    kcal
    Total time

    1

    hour 

    20

    minutes

    This easy pork adobo recipe is a favorite Filipino dish. Most Filipinos who are trying to learn how to cook start with Pork Adobo.

    Ingredients

    • 1 kg Pork Belly

    • 2 tbsp Garlic (minced)

    • 5 pieces Dried bay leaves

    • 4 tbsp Vinegar

    • ½ cup Soy Sauce

    • 1 tbsp Peppercorn

    • 2 cups Water

    • Salt (To Taste)

    Directions

    • Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour.
    • Heat a pot and put-in the marinated pork belly; cook for a few minutes.
    • Pour remaining marinade including garlic.
    • Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour.
    • Add the vinegar and simmer for 12 to 15 minutes.
    • Add salt to taste.
    • Serve hot (best with rice).

    Nutrition Facts

    4 servings per container

    Serving Size1

    • Amount Per ServingCalories1029.4
    • % Daily Value *
    • Total Fat 132.5g 170%
      • Saturated Fat 87.5g 438%
    • Sodium 1797.5mg 79%
    • Potassium 97.6mg 3%
    • Total Carbohydrate 5.1g 2%
      • Dietary Fiber 2.8g 10%
      • Total Sugars 0.2g
    • Protein 54.8g 110%
    • Vitamin C 3.4mg 4%
    • Calcium 3.9mg 1%
    • Iron 8.8mg 49%
    • Thiamin 1.3mg 109%
    • Riboflavin 3.4mg 262%
    • Niacin 3.6mg 23%
    • Vitamin B6 5mg 295%
    • Folate 11mcg 3%
    • Pantothenic Acid 1.2mg 24%
    • Phosphorus 7.1mg 1%
    • Magnesium 6.3mg 2%
    • Zinc 1.4mg 13%
    • Selenium 1.1mcg 2%
    • Copper 2.3mg 256%
    • Manganese 10.3mg 448%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    From Wikipedia:

    While the adobo dish and cooking process in Filipino cuisine and the general description of adobo in Spanish cuisine share similar characteristics, they refer to different things with different cultural roots.  Unlike the Spanish and Latin American adobo, the main ingredients of Philippine adobo are ingredients native to Southeast Asia, namely soy sauce (originally salt), black peppercorns, and bay leaves. It does not traditionally use chilis, paprika, oregano, or tomatoes. Its only similarity to Spanish and Latin American adobo is the primary use of vinegar and garlic. Philippine adobo has a characteristically salty and sour, and often sweet, taste, in contrast to Spanish and Mexican adobos which are spicier or infused with oregano.

    While the Philippine adobo can be considered adobo in the Spanish sense—a marinated dish—the Philippine usage is much more specific to a cooking process (rather than a specific recipe) and is not restricted to meat.  Typically, pork or chicken, or a combination of both, is slowly cooked in vinegar, crushed garlic, bay leaves, black peppercorns, and soy sauce. It is served with white rice.  It was traditionally cooked in small clay pots (palayok or kulon); but in modern times, metal pots or woks (kawali) are used instead.

    There are numerous variants of the adobo recipe in the Philippines.  The most basic ingredient of adobo is vinegar, which is usually coconut vinegar, rice vinegar, or cane vinegar (although sometimes white wine or cider vinegar can also be used). Almost every ingredient can be changed according to personal preference. Even people in the same household can cook adobo in significantly different ways.

    From Wikipedia:

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    By Cooking Method: Sautéing | Simmering

    By Cuisine: Filipino

    By Diet or Lifestyle: Budget-Friendly

    By Dish Type: One-Pot Meals | Soups & Stews

    By Main Ingredient: Pork

    By Meal Type: Dinner | Lunch

    Other Useful Categories: Beginner Recipes | Comfort Food | Soy Sauce-Based Dishes | Traditional & Authentic

    Let me know what you think and enter your comments below!

    IMAGE SOURCE: Joy D. Ganaden, CC BY-SA 4.0, via Wikimedia Commons

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