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When you can’t choose between Adobo and Sinigang, here’s a great compromise! Sinampalukang Adobo is a great way of bringing together the flavors of both favorite dishes.
1. Combine pork, garlic, peppercorn, vinegar, MAGGI® SOY COOKING & SEASONING SAUCE and water in a pot. Cover, bring to a boil and simmer with while covered for 45 minutes over low heat. Avoid opening lid.
2. Drain pork into a colander with a bowl and set aside to rest for 5 minutes. Separate pork from garlic and peppercorn.
3. Heat oil in a separate pan, add pork and sauté for 3 minutes over medium heat. Add garlic and peppercorn and continue to sauté for another 2 minutes. Pour cooking liquid to the pan with pork and simmer for another 10 minutes while occasionally stirring . Remove and set aside.
4. Combine 1 liter water, onion, tomato and gabi in a pot. Bring to a boil and simmer while covered for 15 minutes. Mash the gabi to thicken the soup.
5. Add finger chili, radish, okra and sitaw with 2-minute intervals. Pour MAGGI MAGIC SINIGANG. Stir in reserved adobo and kangkong. Transfer into a serving bowl and serve.
If you plan to use your left-over food to make another dish, make sure to store it properly so you can keep it safe for consumption.
How to Stew
How to Simmer
How to Fry
Estofado, Batangas Style
Italian Style Roast Pork
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1/2 kg 2-inch pieces pork shoulder
1 head garlic, peeled and lightly crushed
1 tsp whole black peppercorn
3 tbsp white vinegar
1/4 cup MAGGI® SOY COOKING & SEASONING SAUCE
1 1/4 cup water
1 tbsp vegetable oil
1 liter water
1 pc small onion, quartered
2 pcs tomato, quartered
2 pcs gabi, peeled and quartered
2 pcs finger chili
1/2 cup biased radish
1/2 cup biased okra
1/2 cup 2 ½ -inch pieces sitaw
1 pack 22g MAGGI MAGIC SINIGANG Original
1 cup picked tender stems and leaves of kangkong