HOW TO COOK ADOBONG BALAT NG BABOY (PORK SKIN ADOBO)

HOW TO COOK ADOBONG BALAT NG BABOY (PORK SKIN ADOBO) -it is another way of cooking adobo in the Philippines. Pork is not cheap in the country so there are many alternative meats used in cooking adobo in the Philippines and pig's skin is just one of those meats. Pig's skin is way cheaper than pork tenderloin or just pure pork. You can buy a kilo for only a 80-100 pesos in the market and you can buy it even cheaper if you go directly to slaughter house. There are many dishes that can be cooked with this meat like sisig, kilawin, chicharon (cracklings) and adobo. Making this dish is not so expensive yet delicious and I think skin is a bit healthier than pure tenderloin but I am not sure about that, it is just my opinion. What I am sure about is that you'll like it. This dish is recommended to mummies who are trying to figure out how to save some money without jeopardizing their meals. Here is the recipe:

HOW TO COOK ADOBONG BALAT NG BABOY (PORK SKIN ADOBO)

INGREDIENTS
1/2 kilo pork skin
6 cloves garlic (minced)
1 red onion (thinly sliced)
1/4 teaspoon freshly ground pepper
1/2 cup water
1/2 cup soy sauce
1 teaspoon vinegar
cooking oil

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. Slice the skin into strips.
2. In a pot, pour water. Bring to a boil.
3. Add the skin and simmer for half an hour. Remove from broth and set aside.
4. In a pan, heat oil. Saute garlic until light brown.
5. Add the onion and saute until softens.
6. Add the skin and saute for 2 minutes.
7. Add 1/2 cup water or broth, soy sauce and pepper.
8. Simmer for 10 minutes.
9. Add the vinegar and simmer for another 3 minutes.
10. Transfer in a serving dish and serve with rice.

HOW TO COOK ADOBONG BALAT NG BABOY (PORK SKIN ADOBO)

HOW TO COOK ADOBONG PAA NG MANOK

HOW TO COOK ADOBONG PAA NG MANOK -eating chicken feet is part of the Filipino culture. Adobong paa ng manok is a tagalog term for chicken feet adobo. Chicken is very abundant in the Philippines in fact the Pinoys have our own native chickens but it is not the usual ones we are going to use for this dish but the broiler's or cobb vantress' because it is more fleshy than the native ones and easier to find in the poultry and meat section of the markets. Philippines is not the only country who make dishes out of chicken feet like South Korea for instance. Many food shops and food carts in the country offer this kind of dish, in fact, when the sun is setting, street vendors start to come to the downtown area with their carts and grills offering various street foods and Chicken barbecue is one of those. Cooking adobong paa ng manok is not that hard to do and I can say it is one of the easiest dishes to cook. I would like to say that it could be gross if the preparation is not right so make sure the nails and scales  are removed. Here is the easy recipe:


HOW TO COOK ADOBONG PAA NG MANOK

INGREDIENTS
1 kilo chicken feet
6 cloves garlic (minced)
1 red onion (thinly sliced)
2 thumb-size ginger (thinly sliced)
1/2 teaspoon freshly ground pepper
1 cup water
3 pieces red hot chili (optional)
1 cup soy sauce
1 tablespoon vinegar
cooking oil

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. Prepare the chicken feet by removing its nails and scales. The ones sold in the meat section is already clean from scales but still have nails.
2. In a deep pan, heat oil. Saute garlic until light brown, add onion and saute until soft.
3. Add the chicken feet and saute for 2 minutes.
4. Add the water and ginger and simmer until the water ran dry.
5. Add the soy sauce, vinegar, pepper and chili. Simmer until the sauce thickens.
6. Remove from heat and transfer in serving dish.
7. Serve with rice and enjoy!

HOW TO COOK ADOBONG PAA NG MANOK

HOW TO COOK EASY ADOBONG PUSIT (SQUID ADOBO)

One of the best Filipino dishes is the Adobong Pusit. I love the taste of Squid combined with the soy sauce and the vinegar. Adobong Pusit can be a pulutan because many beer drinkers that I used to know love this dish. Adobong Pusit does not require much time and money to cook. This is one of the easiest dishes ive ever cooked. There are many versions of Adobong Pusit I have known but this one I am gonna share with you is one of the easiest and simplest of its kind. You can add vegetables to your Adobong Pusit like string beans o sitaw, you can also add leaf vegetables like Pechay or repolyo, or even carrots will do. One thing is important here, make sure you’ll clean the mess out of the Squid becase you would not want to ruin your Adobo. Here is how to cook Easy Adobong Pusit:

INGREDIENTS

1 kilo squid
1 cup water
½ cup vinegar
2 medium size onions (chopped)
2 medium size tomatoes (chopped)
6 cloves of garlic (crushed)
½ cup soy sauce
4 cupsof water
3 laurel leaves (bay leaves)
½ teaspoon ground pepper
Salt to taste

COOKING PROCEDURE

1.      Wash the squid thoroughly with running water until the ink-like substance is barely there.

2.      Remove the unwanted parts of the squid like eyes, intestinesand stomach, as well as the membrane.

3.      In a pot, boil 2 cups of water and add the squid when its boiling. Simmer for 5 minutes.

4.      Remove the water from the squid.

5.      In a pan, saute garlic and onions.

6.      Add the squid and stir-fry for 1 minute.

7.      Add all the remaining ingredients. Simmer until the Squid is cooked. 

IMAGES FOR EASY ADOBONG PUSIT