White Chicken Stock

  How to cook white chicken stock   Ingredients 4   pounds   chicken bones 3   quarts   water   approximately 2   medium  onions   coarsely chopped 4   celery stalks   coarsely chopped 3   carrots   peeled and coarsely chopped 1   Sachet d'Epices Instructions Rinse the bones and add them to a large stock pot filled. Add water to cover the bones, approximately 3 quarts. Bring the stock to a boil over medium heat. Simmer the stock for  4 hours skimming the surface when necessary. Add the onions, celery, carrots and sachet d'epices during the last hour of simmering. Strain the stock through a colander to remove the large solids. Restrain through cheesecloth to remove the fine particulates. De-fat, cool, and store the stock as described in the introduction.
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Adobong Baboy

 


How To Cook Adobong Baboy

Adobong Baboy – Adobo is a favorite filipino food. The recipe can be done with pork, chicken, beef or a combination of the three – if you like (but I prefer it cooked separately). Filipinos loves garlick and tangy flavors of food dishes. That’s why adobo recipe was created. Just by smelling the aroma of it, you’ll surely feel hungry. Filipino food like this adobong baboy, is one of our favorite recipe. Follow the recipe guide below.

Adobong Baboy Recipe

Ingredients: 

  • 1-1/2 lb. pork – cut into serving pieces
  • 3 cloves garlic, crushed
  • 1/3 cup vinegar
  • 3 tbsp. soy sauce
  • 1 bay leafsalt to taste
  • 1/4 tsp. pepper or 1 tsp. peppercorns
  • 1 tbsp. sugar (optional)
  • 1/2 cup water oil, for frying

Cooking Procedures: 

  1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.
  2. Place pot over medium heat and bring to a boil.
  3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside.
  4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.
  5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.
  6. Remove from heat. Serve hot. 



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