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Adobong Dilaw (Adobo Braised Pork Belly wth Turmeric)
Adobong Dilaw (Adobo Braised Pork Belly with Turmeric)
Adobong Dilaw is adobo braised pork belly with turmeric. The key to great Filipino adobo is to not stir the dish once the vinegar is added. This allows the acidity and raw vinegar taste to cook off properly. If you are on a diet and are concerned about fat content, this dish might not be for you. If you don’t give 2 shits about what you eat and are looking for porky richness, then by all means, cannibalize! Serve with mashed potatoes or steamed rice.
Ingredients
- 1 tbsp vegetable oil
- 1/2 medium onion diced
- 6 garlic cloves minced
- 2 pieces turmeric peeled and julienned
- 1 1/2 lbs skin on pork belly
- 1/4 cup vinegar
- 1/2 cup water
- 3 bay leaves
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions, garlic, and turmeric for 5 minutes.
- Add in the pork belly. Sauté for 5 minutes.
- Add in the vinegar. Do not stir! Simmer for 5 minutes without touching.
- Pour in the water and add the bay leaves. Cover. Bring to a boil, then reduce the heat to medium low. Simmer for 1 hour.
- Uncover. Season with salt and pepper. Turn the heat up to medium high and cook for 10 more minutes, allowing the sauce to thicken.
Shredded Beef (Instant Pot)
Shredded Beef (Instant Pot)
Any time I see a chuck roast on sale, I purchase one for shredded beef tacos. What would normally take 4-5 hours in a crock pot takes an hour in the Instant Pot. Chuck works the best because of it’s fat content and flavor. Other cuts of beef that will work include, skirt, flank, arm, bottom round, or shank meat. This meat is also great in burritos, rolled tacos, sopes, on arepas, tortas, machaca, etc.If you don’t own a pressure cooker, you can prepare this meat in a crock pot or in a Dutch oven on the stove top or inside the oven. This will take some time. Low and slow is the key. 4-5 hours in the crock pot on high. For the oven, preheat it to 300 degrees. Cook the meat for 3-4 hours until it falls apart.
Equipment
- instant pot
Ingredients
- 3 lbs chuck roast cut into large cubes
- 1 medium white onion diced
- 6 garlic cloves
- 1 cup beef stock
- 2 tsp salt
- 2 tsp pepper
Instructions
- Add all of the ingredients to the Instant Pot. Turn the setting to Pressure Cooker on high for 50 minutes. Put on the lid and push start.
- Once the 50 minutes is up, release the pressure. Turn the setting to Sauté on high for 15 minutes or until all the liquid has evaporated. Let cool before serving.
Pita Bread
Pita Bread
Pita bread can trace it’s roots over 14000 years ago to the Stoned Age in the Middle East. Today, pita bread is a staple of Mediterranean and Middle Eastern cuisine. The yeast leavened flatbread dough is rolled flat. The edges are then tucked up underneath itself into a ball. This allows air to be trapped, creating steam to puff up the flatbread and make a pocket once the dough is baked. There is also pita that is just rolled flat and use more as a wrap, such as is Greek cuisine.
Ingredients
- 1 cup flour
- 1 tsp active dry yeast
- 1/2 tbsp vegetable oil
- 1/4 tsp salt
- 1/8 tsp sugar
- 1 cup warm water
Instructions
- Mix all of the ingredients together.
- On a floured surface, knead the dough fo 7-8 minutes.
- Place the dough in an oiled bowl. Cover with plastic wrap. Keep in a warm place.
- Let dough rise for 2 hours. It will double in volume.
- Roll dough out on a floured surface.
- Cut the dough into 4 pieces.
- Flatten the dough into a circle.
- Tuck the edges up under into itself to form a ball. This helps trap air inside, making the pita light and airy.
- Roll out the dough ball into 1/4” thick discs.
- Preheat the oven to 500 degrees.
- Cook the pita for 4 minutes a side.
