Recipes

Ingredients▢ 1 lb beef neck bones▢ 1 lb beef for stew (beef chuck roast, see notes)▢ 2 cups onion finely diced (about 1 large onion)▢ 2 tablespoons whole peppercorns▢ 1/2 teaspoon kosher salt▢ 6-7 cups water▢ 1/2 head of cabbage▢ 1 kamote sweet potato▢ 3 carrots cut in 1 inch pieces▢ 3 tablespoons fish sauce or substitute kosher salt InstructionsPressure Cooker (Instant Pot) Cooking:Place the beef neck bones and stew meat with onion, peppercorns, salt and water in the pressure cooker. Place the cover on the pressure cooker, and pressure cook on high for 30 minutes, until the meat is absolutely tender and falling off the bones.Depressurize the pressure cooker. If necessary, skim any foam from the broth. If you wish, cook the broth in advance and refrigerate. Any solidified fat will be easier to skim.Add the vegetables and cook on the simmer function until the potatoes are fork tender. Season to taste with fish sauce or salt. Serve hot over rice.

YOUR FILIPINO BARBECUE LIST: Pork Loin 7-up or Sprite or Sierra Mist Siling Labuyo or Thai chili peppers Banana Catsup Bamboo Skewers IN THE PANTRY: Soy Sauce Sugar Garlic INGREDIENTS 2 pounds Pork Loin, sliced thinly, cut approx. 2 inch squares 1 can 7-up or Sprite or Sierra Mist 1/2 cup Soy Sauce 2/3 cup Sugar 1 head Garlic, crushed 3-4 pieces Siling Labuyo or Thai chili peppers, sliced in half 1/2 cup Banana Catsup Bamboo Skewers

1 Mix the soy sauce, sugar, garlic, chili and 7-up together. Add the cut pork pieces and marinate inside the refrigerator for minimum 4 hours and maximum 12 hours. 2 Heat up the grill. 3 Skewer the pork onto the bamboo stick. Set aside 1/2 cup of the liquid from the marinade. 4 Prepare the basting sauce by mixing equal portion of the liquid marinade and banana catsup. 5 Grill for 3 minutes on each side while continuously basting. 6 Once golden brown, take off the grill and serve with a spicy vinegar sauce.