INGREDIENTS
1 cup white or cider vinegar
1 cup water
2 tablespoons peeled and crushed garlic
1 teaspoon salt
3 bay leaves
1 teaspoon black pepper
3 pounds of chicken (large pieces or hacked small)
2.50 pounds pork butt cut into 1.5 inch cubes
2 tablespoons soy sauce
2 tablespoons peanut oil (optional)
.25 cup of red wine (optional)
hot sauce or dried hot peppers (optional)
.5 cup to 1 full cup of brown sugar (optional)

Variation: Some Latin countries have an almost identical recipe, except they add the optional ingredients: red wine, hot sauce, and brown sugar. These are not traditional additions in the Philippines. You can use either your favorite chicken pieces (thighs and legs are frequently used) or "hack" one whole chicken. Hacking refers to cutting a whole chicken into small pieces with the bone still in. Leaving the bone in the pieces helps to retain moisture and shape. You do not want to make this dish with boneless chicken. In a large pot bring to a boil the vinegar, water, garlic, salt, bay leaves, hot pepper, and black pepper. Add the cut up meat cover with the brown sugar and once again bring to a boil. Lower the heat and simmer covered for 30 minutes. Add the soy sauce and the wine and cook an additional 10 minutes. Remove the meat and continue cooking the sauce until it is reduced by half. Serve the meat and the sauce over white rice.

INGREDIENTS
1 pound Pork, diced
2 tablespoon Oil
2 Cloves garlic, minced
1 Onion, diced
.25 pound Pork liver, diced
.5 cup Vinegar
2 tablespoon Patis (fish sauce)
1 teaspoon Salt
.25 teaspoon MSG (optional)
1.25 cup Broth
1 cup Frozen pigs blood
2 teaspoon Sugar
3 Hot banana peppers
.25 teaspoon Oregano (optional)

Cover pork with water and simmer for 30 minutes. Remove from broth and dice. Save 1.5 cups of broth. In a 2-quart stainless steel or porcelain saucepan, heat oil and saute garlic and onions for a few minutes. Add pork, liver, patis, salt and MSG. Saute for 5 minutes more. Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling. Add hot banana peppers and oregano and cook 5 minutes more. Serve hot. Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4

INGREDIENTS
3-4 pound goat meat, cut into 2 inch pieces (alt: pork, beef or chicken)
.75 cup vinegar
1 head garlic, crushed
2 tablespoon cooking oil (I prefer olive oil)
1 cup water
.25 cup sherry (optional)
1.2 cup olive oil
.25 cup sliced onion
1 piece red bell pepper, cut into strips
1 small bay leaf
.50 cup tomato sauce
1 slice goat liver (alternative: chicken liver)
6 cloves garlic, crushed
1 cup potatoes, cubed

Prepare meat by marinading it in vinegar, garlic and salt and pepper. When marinaded meat is ready, fry potatoes in olive oil, set aside. Fry meat until brown in both sides. Add water, sherry and onions and simmer until tender. Add olive oil and bay leaf, white pepper, red pepper and garlic. Then add tomato sauce and more water. Simmer until the vegetables are tender. Meanwhile, brown the liver and then pound to a paste. Add water and then add to the meat. Season with sugar and hot sauce, then add the olives and the green peas just before removing from heat.

INGREDIENTS
whole chicken, hacked into pieces, boiled in a big casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove meat from bone and don't forget to save the stock!
1 pound pork, sliced into thin strips
1 cup shrimp, cooked, deveined and unshelled
1 can straw mushrooms
1 can water chestnuts
.25 head of bok choy (pechay) or 1/2 head
cabbage, sliced into julien (sp) strips
1 piece of carrot, julienned
soy sauce to taste
2 cloves of garlic, chrushed
1 medium sized onion, sliced
1 or 2 packages of pancit canton (alt: egg noodles or spaghetti)
4 or 5 green onions

Heat oil in a pan. Sautee garlic and onion slices until the onion is transparent. Add chicken and pork. Cook until pork is brown. Add half of the chicken stock. Boil for about three minutes. Add salt, soy sauce or patis to taste. Also sprinkle some ground black pepper. Simmer for about another three minutes. Add shrimps, mushrooms, carrots and other ingredients except the noodles itself. Simmer for another 3 minutes or so (covered). Add the remaining stock. Adjust the taste with salt, pepper, patis and soy sauce. Add the noodles. Mix thoroughly until noodles are soft.

INGREDIENTS
2 or 3 eggplants (cut up) 1 bundle of okra (4-5 pieces)
1 string beans (cut up into 2-in lenghts)
1 bittersquash melon chunks
tomatoes (lots of it)
salt to taste

In a big pot, put all the vegetables except tomatoes. Put the cut up tomatoes on top of the vegetables. Sprinkle salt on top. Cook in medium heat. When boiling, shake the pot to redistribute the vegetables. Taste and add more salt if neccessary. Cook until vegetables are soft/done. It would probably be good to use a non-stick pot since the vegetables tend to stick or you could add a little bit of water to the mixture before cooking. If you dont object to using MSG, put some if you want. I've seen versions of this recipe w/ slices of ginger added and it also tastes good. Server/eat over rice. This is a filipino dish called "pinakbet". Of course non-veg versions of this dish also exist.

© 2003 Marvataiel. All rights reserved. [hikbi]