Afritada (Filipino Pork and Chicken Stew)

Spain occupied the Philippines for over 400 years.  Not surprising then to find foods with a lot of Spanish influence.  Afritada reflects that Spanish influence.  This can be made with just chicken or just pork.  We love the combination at my house since it covers everybody.  My husband loves the pork and my mother loves the chicken. So, you can't go wrong.  I made some changes to make it easier. 

Ingredients:

1lb of chicken parts (breast, thighs, wings, etc.)
1lb pork shoulder or butt (cut into chunks)
4 potatoes (cut into chunks)
1 large onion (chopped)
1 cup chicken stock
1-2 bay leaves (1 large or 2 small)
4 carrots (peeled and cut into chunks)
1/2 cup frozen peas
1 green bell pepper (cut into bite size chunks)
1 red bell pepper (cut into bite size chunks)
1 20oz can of tomatoes (roughly chopped in food processor)
1 20oz can of stewed tomatoes (roughly chopped in food processor)
1/4 cup canola or olive oil
Salt and pepper
1 small can of garbanzo beans (drained and rinsed) - optional

In a food processor, roughly chop the canned tomatoes.  Process until you get the texture you want.  Short pulses for some chunks, or longer processing if you want more of a puree.  Do the same with the stewed tomatoes.

In a large pot or dutch oven, heat an 1/8 cup of the oil in high heat.  Add the pork chunks and lightly brown for approximately 3 minutes.  Remove from pan and set aside.  Do the same with the chicken, and add that the pork.  In the same pot, add the rest of the oil and the potatoes.  Cook the potatoes for approximately 4 minutes until some of the sides have browned.  Remove the potatoes and set aside.  Reduce the heat to medium-high and add the chopped onions and the bay leaf to the hot oil in the pot. Cook the onions until they are translucent, approximately 3 minutes. Add the canned tomatoes and stewed tomatoes.  Continue cooking stirring constantly until tomatoes are heated through.  Add the pork, chicken and potatoes back into the pot.  Continue stirring until all the meat and potatoes are well coated with the tomatoe/onion mixture.  Add the carrots, peas and the chicken broth; continue stirring.  Cover and reduce to medium heat and keep at a low boil.  Keep covered and cook until chicken, pork and potatoes are tender, continue stirring to ensure that it does not stick to the bottom of the pan and burn; this should take approximately 30 minutes.  Season with salt and lots of pepper.  Add the both the red and green bell peppers. If using garbanzo beans add that at this time.  Continue cooking for another 10 minutes to allow peppers to cook but still have a crunch.  Taste for seasoning.  Add salt and pepper if necessary.  Serve hot over steamed rice.

Tamarind Pork and Vegetable Soup (Sinigang na Baboy)

Soups play a major role in the Philippines. Combined with rice, it is a substantial meal.  Sinigang is the national soup. There are so many variations depending on the region, and in the Philippines, there is a lot.  I had previously blogged a shrimp version.  This is the pork version, which is the ultimate favorite at my house.  This is where my husband stands by my shoulder going "is it done yet?" Another dish that does not last at my house.

Ingredients:
8 cups of water
2 pork boullions
2 tblsp tamarind paste
2 lbs pork butt, shoulder, pork belly or pork ribs ( a little fat makes this very flavorful)
4 tomatoes (quartered)
1 cup daikon radish (cut into chunks)
1 bunch water spinach or regular spinach
1 cup green beans (trimmed)
1 Japanese eggplant (cut into chunks)
Salt or fish sauce to taste
1 anaheim or chillie pepper (optional)

Cut pork into chunks.  In a large stock pot, add water, boullions, tamarind paste, tomatoes, pork, and daikon.  Bring to a full boil.  Reduce heat to a low boil and continue to cook for 45 to 60 minutes.  The longer you cook the pork the more tender.  Taste and season with salt or fish sauce. Add the green beans and eggplant. If you want to make a spicy version, add the pepper at this time.  Continue at a low boil for 5-7 minutes, until eggplant is tender.  Add the water spinach and continue cooking for another 5 minutes.  If using regular spinach instead.  Turn the heat off after the egg plant is done, then add the spinach. Stir the soup, taste and reseason with salt or fish sauce if needed.  Allow the spinach to wilt.  Serve hot over rice.  Yummmmm!!!!

NOTE: Fish sauce can be purchased at any Asian grocery store.  Use any vegetables that you have on hand: brocolli, cabbage, okra, carrots, etc.  You cannot go wrong.

Filipino Barbeque (Inihaw)

During picnics and summer events, this is very popular with the Filipinos. Majority of the prep-time is in skewering the meat through the bamboo spears.  The dish itself is very simple with very few ingredients, but oh so worthwhile after you barbeque them on the grill. Interstingly enough, the fattier the meat the more tender and less dry.

Ingredients:

2 lbs of pork butt or picnic (sliced in strips)

1/2 cup vinegar

1/4 cup sugar

8 garlic cloves (minced)

2-3 tblsp canola or peanut oil

Salt and pepper

bamboo Skewers

Slice the pork into strips approximately 1/4 -1/2 inch thick.  Do not slice too thin or it will dry out during the cooking process.  In a glass or non-reactive bowl, add the pork, vinegar, sugar, and garlic.  Using your hand, mix well.  Season with salt and lots of pepper.  Mix well, cover and refrigerate for at least 4 hours or over night.

Soak bamboo sticks in water for at least 20 minutes.  Skewer the pork into each bamboo stick.  You can either skewer the pork on 3/4 of the stick or if you want more stick to handle, then only skewer the top half of the stick.  After skewering, brush the pork lightly with oil.  Heat the barbeque grill on medium and cook each side of the pork for approximately 8-10 minutes. This will depend on the thickness of the cut of the meat.  Turn the skewered meat over and continue to grill on the other side for another 4-6 minutes.  Do not allow the meat to burn or get dry.  If it appears dry, brush with a little more oil.  Serve hot with rice and pickled salad (achara).

NOTE: This can also be prepared in the oven using the broiler.  

Filipino Menudo (Diced Pork Stew with Potatoes)

Okay, let me start by saying "this is nothing like the Mexican version." Filipino Menudo has a lot of Spanish influence.  This is especially wonderful the next day.  It does take some time for the cooking process but so worth it.  My husband absolutely loves this and cannot wait for me to make it.  The challenge is letting it sit for a little while to let the flavors marry.  Not possible at my house.

Ingredients:

1 lb pork butt or shoulder (cut in large sections)
1 lb calf or beef liver (cut into bite size pieces)
3 large tomatoes (chopped or minced)
2 1/2 cups potatoes (cut into bite size pieces)
1/2 cup canned chick peas (drained)
1/2 cup frozen peas
1 large onion (minced)
4 cloves garlic (minced)
2 cups water (from boiled pork)
1 roasted red bell pepper (diced) or 3oz jar of pimiento
1/2 cup raisins
1 tblsp sugar
2 tblsp olive or canola oil
salt and pepper

In a deep pot, fill about half way with water, add the pork and season with salt.  Boil for 45 minutes until pork is tender.  Strain pork reserving 2 cups of the broth and set aside to cool.  When cool, chop pork into bite size pieces.   

In a large deep pan or pot, heat oil.  Add potatoes and cook until tender and lightly brown.  Add onion and garlic.  Cook until onion is translucent, then add the tomatoes and sugar.  Continue cooking stirring constantly until tomatoes soften approximately 3-4 minutes.  Add the pork and liver.  Continue stirring until liver browns and is cooked.  Add the reserved 2 cups of pork broth, peas, raisins and chick peas.  Allow to gently boil for another 12-13 minutes.  Liquid will reduce; season with salt  and pepper.  Add the roasted bell peppers or pimientos and continue to cook for another 8 minutes.  Serve hot over rice.

Pork and Chicken Adobo

This is probably the most world known Philippine dish.  Even the Neiman Marcus cookbook has a recipe.  I have never met an American who did not swoon over this dish or when they find out my heritage, wanted to let me know that they have had adobo and how wonderful this is.  Though Mexico has adobo, this is very different from their version.  If you have never tried any of the dishes of the Philippines, start with this first, you will absolutely fall in love with the country when you do.

Ingredients:

1lb boneless pork shoulder (cut into large chunks)

1lb chicken thighs and/or drumsticks

10 cloves of garlic (crushed whole)

1 1/2 cups chicken or pork broth

1/3 cup soy sauce

2/3 cup white wine vinegar or coconut vinegar

2 tblsp sugar

2 tsp of black pepper

2 tblsp oyster sauce

1 Bay leaf

2-3 tblsp canola or olive oil

In a large dutch oven or pot, add all the ingredients except for the oyster sauce.  Turn the heat up and allow to boil.  Reduce to a simmer and cover; add the oyster sauce.  Allow to cook for 1 hour (check occassionally and stir) until meat is tender and liquid has reduced. Do not allow the liquid to go completely dry.  

In a separate pan, add the oil and heat.  Remove the chicken and pork pieces from the pot. Reserve the cooking liquid. Fry the meat pieces in the pan until it browns turning the meat continuously to create a nice crisp skin.  Since the meat is already done, do not over fry.  You just want to add a nice crisp outer layer.  Remove the meat from the pan and into a plate.  Spoon rice into a bowl, add the pork and chicken piece, pour some of the cooking liquid over the meat and rice.  Enjoy!

Note: In many Philippine households, the meat is not fried but enjoyed directly from the pot and over rice.  You decide.

Filipino Blood Stew (Dinuguan)

Many cultures use blood in their cooking (the Germans have blood sausage).  In the Philippines, a stew is created using blood as well.  My husband (an American from Ft. Worth) actually loves this stew when the weather is cold or rainy.  This is one of those recipes that you adjust according to taste.   If you are the adventurous type try it out.  If you want something spicier, use a hotter pepper (green chillies).  Pig's blood can be purchased at any Asian grocery store. This is a perishable item. Use the blood within 24 hours. 

Ingredients:

1 16oz container of fresh pig's blood
1lb of pork butt or shoulder (Cut in large chunks)
8oz of beef or calf liver (cut into small bite size pieces)
1 medium onion (minced)
4 cloves garlic (minced)
1 tsp dried oregano
1 bay leaf
2 tblsp sugar
1 1/2cups pork stock
1 cup apple cider vinegar or coconut vinegar
4-5 whole peppercorn
1 small banana pepper or anaheim pepper
2 tblsp olive oil
Salt and pepper

In a stock pot, fill about half way with water.  Add salt, peppercorn and pork butt/shoulder.  Allow to boil until tender, approximately 1 hour.  Watch to make sure it does not run out of liquid.  Add water when needed.  When done, remove pork and place on chopping board.  Reserve the stock.  When cool enough, cut the pork into small bite size pieces. Set aside.

In a large pot or stock pot, heat oil. Add onions and garlic, and banana/anaheim pepper.  Cook for 3-4 minutes until onions are translucent.  Add oregano and bay leaf. Continue cooking, stirring constantly for another minute. Add the pork and liver.  Continue stirring and allow liver to cook thoroughly.  Add vinegar, sugar, salt and pepper.  Allow to gently boil.  In a food processor or blender, add the blood and 1/2 cup of the pork stock.  Turn on the blender and mix until blood is no longer congealed and is liquified. Add the liquid from the blender into the pot.  Add the remaining stock and continue to gently boil for another 15 minutes.  The longer you boil, the vinegar will tone down.  Taste the stew, you can adjust the tanginess at this point.  If you like it tangier, add a 1/4 cup of vinegar. If you wish for a sweeter flavor, add another tablespoon of sugar.  Season with salt and pepper.  Continue cooking for another 10 minutes. Serve over rice.

Filipino Pork Risotto with Fried Liver (Aroz Valenciana)

Aroz Valenciana is usually made during the holidays in the Philippines.  There are several versions depending on the area or province.  Those in the Manila area (closer to the ocean) use chicken and seafood. Whereas, more inland area use their favorite meat - pork.  Try this out. It is really delicious and very simple to fix.  I served this  version while making props with friends from my dance troupe, Balikatan Performing Arts.

Ingredients:

6oz sticky or glutinous rice

6oz long grain rice

4 cups chicken broth

4 tblsp olive or canola oil

4 shallots (minced)

1oz ginger (minced)

5 garlic cloves (minced)

1 tsp ground tumeric

3/4 cup raisins

1 lb pork butt or shoulder (cut into bite sizes pieces)

1 lb calf liver (cut into bite size strips)

3-4 tblsp flour

Salt and pepper

Garnish:

3 hard boiled eggs (sliced)

1 spring onion (chopped)

2 red chillies or red bellpepper (seeded and sliced in slivers)

4 tblsp crushed unsalted peanuts

Rinse rice in cold water 3-4 times until water runs almost clear.  Strain through a sieve and set aside. Heat stock in a pot until hot.  Keep stock hot during until ready to use. 

Heat 2 tblsp of oil in a large deep skillet.  Stir in shallots, garlic and ginger. Stir continuously until heated through.  Add tumeric and continue stirring for another 30 seconds until fragrant.  Add the pork. Stir-fry until pork is browned and cooked through.  Add the rice and continue stirring until rice is well incorporated.  Add raisins and continue stirring.  Gradually add the stock, continue stirring.  Keep adding the stock until the entire pot is in the pan.  Allow it to reach a gentle boil and then lower heat to medium low.  Cover and continue to cook gently until stock is complete absorbed and rice is tender. 

In a separate pan, add the remaining oil and heat.  Coat liver pieces with the flour, dust off any extras.  When oil is heated through, add liver pieces  and fry for 2-3 minutes until brown on both sides.  To not crowd.  Season fried liver pieces with salt and pepper. 

To assemble, spoon the rice mixture into a bowl, layer a few pieces of fried liver.  Arrange egg slices on top and sprinkle with chopped green onions, crushed peanuts and slivers of red chillies or red bellpepper.  Serve immediately and enjoy.

Cuban Style Pork Chops

This is absolutely incredible! The flavors feel like you are in the Carribean or at least Florida.  I served it with the Cilantro Lime Rice and what a combination.  Again, quick and easy.  You can grill it outside or in the broiler of your oven.

Ingredients:
3/4 cup orange juice (fresh squeeze if possible)
1/2 cup fresh lime juice
2 tbsp dried oregano
6 cloves garlic (minced)
1 tsp ground cumin
1/2 cup olive oil
4 boneless pork chops or pork loin (aprox 6-8 oz each)
8 slices of swiss cheese
4 thick slices of cooked ham
salt and pepper to taste
2 tbs of chopped cilantro

Set broiler to low in oven.  If grilling outside, heat grill on high then reduce to medium when hot.

Combine 1/2 cup orange juice, 1/4 cup lime juice, 1tbs oregano, garlic, cumin and 1/4 cup olive oil; mix until marinade is well combined. Slice each pork chop or pork loin in half through the sides to create 4 additional chops; these need to be thin (if not, pound with a meat mallet).  In a large dish, add the pork and marinade; allow to marinate for 1 to 2 hours.

Remove pork from the marinade and place on a flat surface. Place a slice of cheese, then ham, then another slice of cheese; cover with another pork slice. Do the same with the others until you have created all four bundles. Season with salt and pepper. 

Place pork chops on the grill and cook until golden brown (approx. 3 to 4 minutes). Flip the pork chops and continue to cook until the flip side turns a golden brown and the cheese melts (approx. 2 to 3 minutes). Remove from the grill or oven.

Combine the remaining orange juice, lime juice, oregano, cilantro and olive oil; whisk until well combined. Spoon over pork chops and serve with cilantro lime rice, jasmine or basmati rice.