Chicharon (Pork Cracklings)

INGREDIENTS:

2 pounds pork rind, cut into 1-inch squares 3 cups water
1 tablespoon salt 1 cup vegetable or corn oil

DIPPING SAUCE:

3 tablespoons apple cider vinegar 3 cloves crushed garlic
patis or salt and freshly ground pepper to taste

Boil cut pork rind in water and salt for 30 minutes. On an oven pan, spread the cooked
pork rind and bake at 300 F for 3 hours. Set aside and let cool. Deep fry rinds in a skillet
in hot oil over high heat until they puff up.


DIPPING SAUCE: Combine all ingredients and mix well.

Pocherong Baka (Beef Pochero-Style)

INGREDIENTS:
1 to 2 pounds sirloin steak, cut into small pieces 6 cups water
1 potato, quartered 1 ripe plantain, cut into pieces
2 cloves garlic, crushed 2 tablespoons oil
1 chorizo de Bilbao or pepperoni 6-ounce can chick peas
1/4 pound green beans 1/2 medium-green cabbage, sliced
1 bunch green onions or scallions 1 small onion, quartered
8 peppercorns salt to taste

POCHERO SAUCE:
1 medium-size eggplant 1/2 plantain, peeled and boiled
1 small sweet potato or yam, peeled and boiled 1/4 cup white vinegar
1 clove garlic, finely crushed salt and pepper to taste

Simmer beef in water until tender. Set aside broth. Boil potato in beef broth and set
aside. Boil plantain and set aside. In a large skillet or saucepan, brown garlic in oil. Add
beef, chorizo or pepperoni, chick peas, broth, green beans, cabbage and green onions or
scallions. Also add quartered onion and peppercorns. Simmer until vegetables are done.
Add salt to taste. When ready to serve, garnish with banana and potato. Serve with
pochero sauce.

POCHERO SAUCE: Boil eggplant and remove skin and mash with plantain and sweet
potato. Add the vinegar, garlic, salt and pepper and heat.

Fresh Lumpia (Fresh Egg Roll)

INGREDIENTS:
1/2 pounds shrimps 1/4 pound pork, boiled for 15 minutes
1 can of bamboo shoots or hearts of palm salt and pepper
10 lettuce leaves 2 cloves garlic, crushed
1 medium-size onion, diced 1 teaspoon salt
1 teaspoon freshly ground pepper fresh lumpia wrapper

Devein shrimps and cut into small pieces. Cut pork into small pieces. Cut bamboo shoots or hearts of
palm into thin long strips. Saute garlic, diced onion, shrimp and pork, for about 10 minutes. Then add
bamboo shoots or hearts of palm, salt and pepper to taste, and cook for another 5 minutes. Drain well.

On a plate, lay wrapper flat, place a segment of lettuce leaf on wrapper, then put about 2 tablespoons of
filling on top of lettuce leaf and roll wrapper. Seal with a little water and place edges down. Serve with
lumpia sauce and crushed garlic.

Fresh Lumpia Wrapper (10 Pieces)
INGREDIENTS:
1 cup flour
1 egg
1 cup water

Mix all ingredients until very smooth. Lightly grease a non-stick pan and heat. Brush mixture onto pan.
When dough starts to come away from the pan, lift wrapper out carefully. It will not lift out if mixture is
not done.

Lumpia Sauce
INGREDIENTS:
4 tablespoons cornstarch
1/3 cup brown sugar
1/4 cup soy sauce
1-1/2 cups water
crushed garlic

Combine cornstarch, sugar, soy sauce and water. Cook 5 minutes over low heat, stirring constantly to
prevent lumps. When done, serve with crushed garlic

Adobong Okra (Okra Adobo)

INGREDIENTS:

20 pieces young okra 2 tablespoons vegetable or corn oil
1/2 tablespoon finely minced garlic 1 cup finely minced onion
4 tablespoons lemon or lime juice 3 tablespoons soy sauce
salt and pepper to taste



Wash and parboil okra for 5 minutes. Drain. In a skillet, heat oil and saute okra, garlic
and onions until garlic is brown and onions are transparent. Add lemon or lime juice
and soy sauce. Simmer for 6 to 8 minutes or until okra is tender. Add salt and pepper
to taste.

Adobong Talong (Eggplant Adobo)

INGREDIENTS:

4 cups eggplant, cut into 2-by-2-inch pieces 1/4 cup vegetable or corn oil
1/2 cup white vinegar 1/4 cup soy sauce
1 tablespoon finely minced garlic



Fry eggplant cubes in oil until brown. Set aside on paper towel to absorb the oil. In a
saucepan, bring vinegar, soy sauce and garlic to a boil and simmer for 6 minutes.
Add fried eggplant to mixture and cook for 5 minutes more, turning eggplant slices
several times. Serve hot.

Adobong Kangkong (Vegetable Adobo)

INGREDIENTS:

2 pounds kangkong or spinach 1/2 tablespoon finely minced garlic
1/2 cup vegetable or corn oil 1 tablespoon lemon or lime juice
3 tablespoons soy sauce 1/2 tablespoon salt
freshly ground pepper to taste



Wash and sort kangkong or spinach. Separate leaves and cut stems into 1-inch
lengths. Saute the garlic in oil, and when it is golden brown, add the kangkong, lemon
or lime juice, soy sauce and salt. Cover and bring to a boil. Add freshly ground
pepper to taste. Serve hot.