Virgilio’s Pork Adobo

This simple recipe was given to me by a good friend, team mate in Last Minute Tri Team, Master Griller of Virgilio’s Food Services – Billy Lopez in the Philippines.

For all our friends missing home we hope this recipe will bring you some comfort.

Ingredients

4 tbsp / Olive Oil

4 clove / Garlic minced

1 clove/ Shallot minced

1 tbsp/ whole black pepper or 2 tsp coarse crushed pepper

750g/1.5lb pork shoulder

1/3cup (85ml) soy sauce

3 bay leaves fresh or dried

1 tsp brown sugar

2 green onions/scallions, sliced as garnish

Instructions

  1. Sauté your shallots and garlic in oil till it gives out light fragrant
  2. Add in Soy Sauce, Vinegar & Bay Leaf, sauté for another minute
  3. Add water to meat level to cook till meat is tender and sauce reduced
  4. When sauce is reduced by about half add brown sugar to taste.
  5. Serve warm over white rice, garnish with Scallion

 

 

Special thank you Virgilio’s for letting us share this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!

Satay sauce chicken

Came across by chance the pre-mixed Satay Sauce. The lesson learn from this is really getting to know your wet-market suppliers well – as most Mothers advise. I have a favourite ‘Aunty’ that I go to for my Chinese sauces and ingredients e.g salted vegetables, peanuts for soup, dry red dates, wolf berry …. And the list goes on. Always make a point to chat with these ‘Aunty and Uncles’ because they will give you tips on what to purchase and which brand of sauces taste better.

Ingredients

4 tbsp / Olive Oil

1 clove / Garlic

1 clove/ Shallot

8 – 10 pcs Chicken Wing (in the wet market your poultry butcher will ask if you want to half it)

1 tbsp /Japanese cooking wine or cooking sake

1 tbsp/ Japanese Mirin

Instructions

Fry the garlic and shallots till light golden, put into your wok the chicken wing – this is to make sure you sear your chicken wing with flavor of the garlic and shallots.

Mixed the pre-made Satay Sauce with 100ml water, ½ a teaspoon of soya sauce mixed well before pouring in to the wok to cook together with the chicken.

 

Special thanks to Selinna for sharing this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!

Fish Sauce Pork Belly

Here’s another one dish meal inspired by watching Midnight Diner.

We are a eat in front of the TV kind of family. One of the reasons why we like one dish meals like this. Simple ingredients, tasty meal. Hope you enjoy my ‘experiment’ recipe, I know my family does.

Ingredients

1 clove  Garlic

1 clove  Shallot

300g Pork Belly

5 tbsp Thai or Chinese fish sauce

1½ tbsp  Soya Sauce

2 tbsp Olive Oil

4 tbsp water

4 to 5 Spring Onion OR

2 whole bamboo shoots, sliced thinly

Instructions

1- Fish Sauce, Soya Sauce and water to be mix evenly with Pork Belly and kept in the fridge for at least 2 hours before cooking.

2- Heat up 2 tbsp of Olive oil or any cooking oil, when heated put in Garlic and Shallots – fry it till its fragrant.

3- Add your Pork Belly to the hot frying garlic and shallot and let is sit for 1 to 1 & 1/2mins before mixing it around (this way it helps you brown the pork belly)

4- Let it cook and braise in the wok, put in either your spring onion and bamboo shoots.

5- Lower the fire now and let is braise for another 7mins to let the flavors soak in.

6- Serve with rice.

Special thanks to Selinna for sharing this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!