I never liked beans; but over time I grew to love them. I ESPECIALLY like anything simmered in tomato sauce. Here’s a terrific fusion of the two; another Filipino household favorite.PS: Grandma likes to pan-fry the potatoes, chicken, and plantains ahead of time to get some color on the outside, but it’s purely for aesthetics. This version doesn’t do that - but you can totally do it grandma’s way if you like :)

Another Filipino stew heavily influenced by the Spanish peasant stew "Puchero", which is also made of meat and sausage, chickpeas/beans, and vegetables. The Filipino version, however, has tomato sauce and plantain bananas giving it a slightly swee lt taste.

Majority of the time I spent on slowly cooking the beef on medium heat to make it really . The rest will just take about 12-20 minutes max.With the Spanish influence in the Philippines, we have our own version of Pochero using local and easily available ingredients. The basic component of a Pochero is a tender beef stew with some green leafy veges. Many households add in thier favorite vegetable like chick peas, squash and cabages. Some even ad sausages (chorizo) to their soup.Pochero soup are not limited to beef, it could be pork or chiken or mix.Pochero is the soup that everyone can enjoy.

Pork Broth is something you don't find in a store everyday. Sure there is a lot of powdered flavored pork something or cubes of flavored stuff. What exactly is in it I don't know. This is a simple quick broth. I do know what is in it.

I love all kinds of stew but pork one of my favorites ..this stew is delicious enjoy with buns or serve by it self or even over mashed potatoes

A budget-friendly dish as it does not require a lot of ingredients. You can also remove the pork and just use dried or smoked fish, like dilis/anchovies, or tinapa to stretch your budget even more. That's why a lot of Filipino moms (or dads) have this on the menu during Fridays or later part of the week. And if you don't include pork (which can also be replaced by chicken), you can also serve this during the Holy Week.

This is a classic filipino dinner at our house. Super easy to make and it’s done in no time! There are different variations; chicken, or chicken and pork, or even shrimp! Today we used our favorite: Pork Belly. Serve with a side of steamed rice and some veggies. Dinner = Done.Ps; the measurements below are rough estimates. Grandma always eyeballs this recipe!

I'm a first timer cook and I've learned the hard way all by myself through google's help. I was amazed and so was husband too. I've made it successfully and really delicious. I'm not really into eating habit even before but when I've learned how it caused me pleasure by reasonable means. Cooking made me feel so thrilling from now on.

Just made this for lunch and it was awesome! Even my 5-year old loved it! Really yummy!

This is a dish I developed through the years since I was on my early 20s, it has so many variations according to the taste I crave. As they say there are a hundred and one ways to cook adobo. Every family has their own way.

My favorites! All my childhood i grew up eating sopes made with pork and red chile. My grandmother's recipe from Guadalajara, with a few twists of mine. Guaranteed to be a staple in your family dishes once you make it for your family for the first time. Traditionally ive seen it made with carne para desebrar. (Shredded beef) and red chile. But heres my version. I always get asked for the recipe and its requested by my family over and over again