Chicken Pork Adobo

1/2 kilo pork 1/2 kilo chicken
1 cup vinegar 2 tbsp. salt
1 tsp. vetsin
1/2 tsp. pepper (powdered)
5-6 cloves garlic, minced
2 cups thick coconut milk

Cut pork and chicken into small serving pieces. Put in pan and add all ingredients except coconut milk. Boil for 5 minutes. Drain. Set aside broth. Fry pork, chicken, and garlic in oil until a little brown. Add broth again, cover and boil. When half cooked, pour in coconut milk. Stir until it boils. Continue cooking until pork and chicken are done.

Pork Isaw Asado

Clean intestines very well. Boil in water for 3 minutes. Drain. Place in pan, add soy sauce, sugar and water. Boil. Lower temperature, continue cooking until sauce thickens. Add 1 more cup water, salt, peppercorns, pepper, sanque, and bay leaf. Cover. Simmer for 1 hour or until done.
Slice intestines into 11/2 " long pieces. Servo with pickled papaya or pickled labanos.

Ingredients:
1 kilo pork intestines (bahay-guya or bituka)
1/2 cup brown sugar
5-6 cloves garlic, minced
1/2 cup water
1 tbsp. salt
2 tbsp. soy sauce
1/2 pc. bay leaf (dahong-lauren 1 petal sanque (estrella) 1/2 tsp. pepper (ground)
1 tbsp peppercorn

Casing for longanisa

Dried longaniza casings are rarely available in the local markets nor in the supermarkets. But, fresh casings (porkV bituka) are plentiful and you can make your own longaniza casi ngs.

Method l- Soak for 1 hour in water with vinegar or lemon juice. (For every 1 liter of water, add 1 tablespoon vinegar or lemon juice.) After soaking, wash. Insert one end on the faucet and let water run into it. If the odor is still strong, repeat the soaking and washing.

Method ll - Invert the casing (use a long piece of stick broom). Then mash the casing with several fresh guava leaves. Wash thoroughly in water. If the odor is still strong, repeat the mashing with guava leaves. Wash. Invert again.

In drying, run the back of a knife on the casing to squeeze out the water.

LONGANIZA Pinoy Style

Mix all seasoning before adding to the ground pork. Add more pepper if you want a more spicy longaniza. Mix well.
Fill casings with mixture. Hang under the sun for 2-3 hours. Cool and store in refrigerator for at least 1 week before cooking. Or you may hang in a dry place, probably in the kitchen. It will last for 1 week without refrigeration because of the salitre.

How to cook

Prick longaniza with a fork, 2-3 times. Place in a frying pan, add 1/2 cup water. Let boil, stir once or twice, until it dries. Pour in 1 tablespoon oil. Fry until a little brown

Ingredients:
1 kilo ground pork
1/4 kilo pork fat (small cubes) 1/2 tsp. salitre
1 head garlic, minced
1 1/2 tbsp. fine salt
1/2 tsp. ground pepper
2 tsp. pimenton 1 tbsp.vinegar
longaniza casings