Adobong Baboy

Ingredients :

1 kilo pork picnic or side bacon belly (cut into
bite-sized cubes)
1 cup white vinegar
1 head garlic (finely chopped) portioned into two
3 pieces laurel (bay leaves)
1/2 cup soy sauce
1 cup water
1 teaspoon peppercorn
3 tablespoons oil


In a deep skillet, brown pork in oil.

Add vinegar, soy sauce, first portion of garlic, laurel, peppercorn and water.

Bring to a boil, lower the fire and cook uncovered for 10 minutes.

When it gets too dry just add 1/2 cup of water.

Cover and let simmer until pork becomes tender.

In another pan, cook remaining garlic until golden-brown.

Add pork and pour the rest of the adobo sauce.

Orange Chicken

Orange with chicken may sound weird but trust me nothing better you would have ever tasted so far. Its aroma makes one hypnotized. It’s a very simple dish and is very aromatic with sharpness of orange and tenderness of chicken.


1/2 pound chicken breast (cut into bite-size cubes)
5 dried red chilies (cut into 1.5 inch length, seeded and soaked in warm water)

1 teaspoon minced orange zest
2 cloves garlic (minced)
1 inch ginger (minced)
1 stalk scallion (use the white part only, cut into thin threads for garnishing)
2 teaspoons oil
Oil for deep frying

For Orange sauce (sharpness):

1/4 cup freshly-squeezed orange juice
3 tablespoons canned chicken broth
1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
5 teaspoons sugar
1/8 teaspoon white pepper powder
1 teaspoon corn starch

Salt to taste;

Frying Batter:

1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt


Take a bowl and mix the orange sauce contents.

Mix the frying batter and marinate the chicken with it thoroughly so that the flavors set in giving that aromatic, mouth watering flavor to it.

Take wok or pot heat oil in it on a medium flame. Once it’s hot
Fry the chicken pieces till they become golden brown and crispy.

In a wok take 2 tsps of cooking oil heat it and fry ginger and garlic till the flavors come out. Add red chilies to it and toss it over till it gives a spicy, sharp aroma.

Once it’s done add orange zest and chicken to it and then slowly and steadily add orange sauce to it. Keep on stirring till the sauce thickens and the chicken Becomes soft, moist and tender.

You can garnish it with scallion threads and serve with hot steamed rice. You won’t stop relishing this recipe till the end as it contains all essential nutrients of the nature and the spicy hint of the chilies.

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