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The “Tokwat Baboy” was made with braised tofu or bean curd, vinegar, soy sauce, and tender pieces of pork, from the pig’s ears.   This was certainly an interesting way to meet my protein quota!

Estimated cooking time: 1 hour and 20 minutes

• 1/2 kilo pork (cut into chunk cubes)
• 5 pieces tokwa (bean curd or tofu)
• 2 heads garlic (minced)
• 1 cup vinegar

• 1 cup soy sauce
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 3 small onions (diced)

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Adobong sitaw another mouth-watering Filipino dish. Adobong Sitaw is a combination of string beans and meat braised in soy sauce, vinegar, spices, and fat rendered from pork belly.

Estimated cooking time: 50 minutes

• 250 grams of ground lean pork
• 2 bunches of sitaw (string beans), cut into 2-inch lengths
• 1 head of garlic, peeled and crushed
• 1 onion or 2 shallots, peeled and thinly sliced
• 1 bay leafground black pepper
• 1/4 c. of vinegarabout
• 3 tbsps. of soy sauce
• 2 tbsps. of vegetable cooking oil

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Makes 18-20 sausages
Preparation time: 30 mins + 3 hours chilling
Cooking time: 30 mins

• 1 kilo ground pork, 10% fat
• 1/4 cup packed brown sugar
• 1 tablespoon rock salt (or 1 1/2 teaspoon fine salt)
• 1 tablespoon worcestershire sauce
• 3 tablespoons soy sauce
• 1 tablespoon garlic, chopped
• 1/2 teaspoon black peper, ground.

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Sisig, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.

Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.

Different orders of sisig come in pork, chicken, tuna, chorizo, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.

Estimated cooking time:  3 to 4 hours

• 1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
• 1/2 lb beef or pork tongue
• 1/2 lb beef or pork heart
• 1/2 lb liver (pork, beef or chicken)
• 2 cups water (for boiling)
• 1 cup pineapple juice (for boiling)
• 1 tsp whole black peppers (for boiling)

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