Pork Adobo

Ingredients:

• pork, cut into cubes
• garlic, minced or diced
  
• peppercorn
• vinegar
• soy sauce

Procedures:

• In a pan, combine the vinegar, soy sauce, minced garlic and peppercorn.
• Put the pork in the mixture and let it sit for half an hour.
• Cover the pot and boil the pork together with the marinade on medium to high heat for about an hour or more if needed, to tenderize the meat and ensure that it is fully marinated.
  
• Instead of using cooking oil to brown the meat, I (as instructed by my mom) let the marinade boil until it dries up and wait for the natural juices and oil of the pork to come out and that's what I use.
• Brown the meat on all sides, stir and scrape the sides of the pan from time to time to prevent that burnt aftertaste. Do this for a couple of minutes and you're done. Easy breezy.
  
• Adobo is best serve with steaming white rice.
  

Hmm... what should I try next?

Tortang Alamang (Krill Pancake)

Ingredients:

• alamang (krill)
• garlic, diced
  
• onion, diced
  
• egg
• flour
• pepper
• oil

Procedures:

• Clean the krill thoroughly.
• In a bowl combine the preferred amount of krill, garlic, onion and pepper.
• Add eggs and flour, mix and infuse everything together.
• Fry according to your preferred size.
• Mix some vinegar, soy sauce, garlic and pepper for the dip (optional) or you can just opt to use some catsup.

Champorado

Ingredients:

• malagkit na bigas (glutinous rice)
• cocoa powder
  
• sugar
• water
• pandan leaves (optional)
  

Additionals (optional):

• evaporated milk
• cheese
• tuyo (dried fish)
  

Procedures:

• Prepare (wash and then add some water to boil) the glutinous rice as you would with regular rice but you have to put more water in this case. Set it on high heat, boil it for at least an hour or as long as it takes to soften the rice grains. Check and mix it from time to time to prevent it from sticking at the bottom of the cauldron.
• You can put some pandan leaves to have that extra delish smell.
  
• Dissolve the cocoa powder in a bowl of water, quantity of the cocoa depends on how chocolate-y you want your champorado to be and then add it on the boiling cauldron of glutinous rice, keep on mixing while you're pouring the cocoa liquid. Add some sugar, you can add as much as you want; you can also opt to add some more water if you don't like it too thick.
• On low heat, continuously mix the champorado until you get the color and consistency that you like.
• Let it boil for a minute and you're done.
• You can serve it with fried dried fish or some cheese slices and then drizzle with evaporated milk. I had mine with cheese, just the way I like it.