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ADOBO PASTA
Ingredients:
400 grams cooked spaghetti
200 grams peeled shrimps, cut into 2, crosswise
300 ml all purpose cream
4 Tbsp bottled crab fat
2 Tbsp sliced basil leaves
2 Tbsp minced garlic
1/2 cup finely minced white onions
1/4 tsp salt
pinch of Pamana Black Pepper
1 Tbsp olive oil for shrimps
1 Tbsp olive oil for sauce
1/2 tsp. Spanish paprika |
Procedure:
- Combine soy sauce, vinegar, laurel leaves,
peppercorns and brown sugar in a non-reactive pot (
stainless or Teflon coated )
- Mix until the brown sugar is fully dissolved.
Add the pork and chicken in the mixture and marinate
for at least 1 hour inside the refrigerator.
- Remove chicken from the pot and place it back in
the refrigerator. Place pot with marinade and pork
over medium high heat. Do not stir, let it simmer
for 4 minutes, uncovered.
- Lower the heat into medium low and cover the
pot. Cook until the meat is almost done. Add chicken
thigh; simmer until the pork and chicken are fully
cooked.
- Remove chicken and pork prom the pot and add the
liver spread in the adobo sauce. Add some water if
needed to neutralize the saltiness
Adobo Pasta
100 grams shredded pork adobo
100 grams shredded chicken adobo
1/2 cup adobo sauce, slightly thickened with
cornstarch and water (sauce should be thick enough
to lightly coat the fettucine pasta)
200 gms. Cooked fettucine pasta
1 Tbsp. Bottled Pamana Garlic Chips
1 Tbsp Bottled Bayanihan Atchara
Pamana Vegetable Oil for frying
- • in a non-stick pan, fry shredded pork adobo on
medium low heat until almost crispy. Place on paper
towels, set aside
- heat sauce, add shredded chicken adobo, and turn
off the heat.
- Place 100 grams of fettuccine on an individual
plate. Place 50 grams of chicken and 1/4 cup of
sauce. Place 50 grams of fried pork adobo on top of
the shredded chicken adobo. Add 1/2 Tbsp atchara and
1/2 Tbsp garlic flakes
- Serve with 2 lightly toasted baguette slices
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GRILLED PORK BELLY with GREEN MANGO SALAD
Ingredients :
4 pcs. (150 grams each) Pork belly slices (bone-in)
1/4 cup liquid seasoning
1/2 cup Banana catsup
1 Tbsp lemon or calamansi juice
6 Tbsp Brown sugar
1 Tbsp Extra virgin Olive oil |
Procedure:
- In a mixing bowl, combine all of the
ingredients except the pork belly slices. Mix well
until the sugar is dissolved completely.
- Add the pork belly and toss for 5 min.
marinate for 24 hours.
- Grill the pork belly. Use the marinade as a
basting solution to prevent the pork from drying up
while grilling. Serve with Green mango salad and hot
rice
Green mango salad
200 grams green mango strips
100 grams tomatoes, seeded & cut into strips
1 Tbsp minced red onions
1 Tbsp chopped cilantro
1 Tbsp Pamana Coco Jam (matamis na bao)
1/4Tbsp Bottled Pamana Bagoong
1/4 cup extra virgin olive oil
1/4 tsp salt
pinch of Pamana Black Pepper
• In a mixing bowl, combine all of the ingredients
and mix well.
Serves 2
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