Pinakbet

Ingredients:

    1/4 kilo pork with fat, cut into small pieces
    2 Amapalya  sliced to bite size pieces
    2 eggplants, sliced to bite size pieces
    5 pieces of okra, cut in two
    1 head garlic, minced
    2 onions, diced
    5 tomatoes, sliced
    1 tablespoon of ginger, crushed and sliced
    4 tablespoons bagoong isda or bagoong alamang
    3 tablespoons of oil
    1 1/2 cup water
    Salt and pepper to taste

Directions:

1. In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
2. On the same pan, saute garlic, onion, ginger and tomatoes.
3. In a casserole, boil water and add bagoong.
4. Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
5. Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
6. alt and pepper to taste.
7. Serve hot with plain rice

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Embutido

Ingredients:
    1 kilo minced pork
    3 raw eggs
    1 onion chopped finely
    2 tbsp soy sauce
    1/2 cup raisin/sultana
    1/2 cup sweet relish
    1 cup sausage/hotdog, chopped
    1/2 cup grated cheese
    2 hard boiled eggs quartered
    1/2 cup finely chopped carrots
    3 tbsp bread crumbs
    Salt & pepper, to taste


Directions:

1. In a large bowl, combined all the ingredients except for the hard boiled eggs
2. Mix well, until blended.
3. Spread half of the mixture in an aluminum foil. (enough to make one roll)
4. Arrange the hard boiled eggs on top.
5. Roll the mixture over to form a jelly rod.
6. Roll tightly and wrap in aluminum foil, seal both ends. Repeat with the remaining pork mixture. This can make 2 jelly roll depending on how big /small you want it.
7. Place the roll in a steamer for one hour. Chill.
8. Remove from wrapping before serving.

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