Special Filipino Delicacies Recipes

* 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

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.

Note:

* 1 Kilo Whole chicken (cut into parts) or choice cuts of breasts, thighs or wings. * 1/4 teaspoon salt * 1/2 cup soysauce * 1 cup white vinegar * 1 1/2 head garlic (roughly chopped) * 3 pcs. chili pepper * 1 cup coconut milk (first squeeze) * 2 tablespoons oil * 1/2 teaspoon peppercorn

In a deep skillet, brown chicken in oil. Add salt, soysauce, peppercorn, garlic and vinegar. 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 chicken becomes tender. Pour coconut milk and chilli pepper. Cook for a few more minutes to thicken the sauce.

Note:

* 1 Kilo squid * 1/2 cup water * 1 cup white vinegar * 1 teaspoon peppercorn * 1 pinch of salt * 1 head garlic (roughly chopped) * 1 medium onion (roughly chopped) * 3 pieces tomatoes (diced) * 1/2 tablespoon sugar (optional) * 3 tablespoons oil

Wash and clean squid well, making sure the black tint does not burst as it will give bitter taste. In a deep pan, bring the water to a boil along with the squid, vinegar, pepper and salt until squid is cooked. Take out the squid, set aside. Strain the sauce, set aside. In another pan, saute' garlic, onion and tomatoes. Add the squid and pour the rest of the sauce. Add sugar if desired and allow it to thicken or be a little dry in consistency.

Note: