In May, I finally traveled to The Philippines to marry my Fiance', Cherilyn Peralta. I tried a LOT of Filipino food while I was there. But, the most fun I had was filming the new episode of my Cooking Web-show with my sweetheart. Above is a link to see our version of Spicy Pork Adobo and Saute'd Ampalaya.Finally! The recipe is here.....
Ingredients for Sautéed Ampalaya:
1 whole fresh Ampalaya, scooped,
then chopped
1 tbsp. olive oil
1 large egg
1 tsp. Salt
2 glove garlic, chopped
¼ cup onion, chopped
1 pinch ground black pepper
Ingredients for Spicy Pork
Adobo:
1 tbsp. Olive oil
½ lb. cubed pork, preferably
center cut
½ Cup Wolfie’s Veggie Gruel
3 tbsp. Chipotle or Chili powder
¼ distilled white vinegar
¼ Soy Sauce
Instructions:
For the Ampalaya, bring the olive
oil to medium heat in wok or frying pan, add garlic and onions. Sauté until
slightly browned. Add the Ampalaya, and sauté’ for about 5 minutes. Add egg,
stirring into Ampalaya. Add salt and pepper, then continue to sauté until egg
is cooked, stirring throughout.
For adobo, bring olive oil to
medium heat in wok. Add veggie gruel to wok, searing for 2 to 3 minutes. Add
pork to wok. Sear pork for 3 to 5 minutes. Add vinegar to moisten. Add half of
chipotle powder and stir-fry for 3 to 5 minutes. Add soy sauce and the rest of
the chipotle powder while reducing heat. Stir to thicken, then cover and let
cook for another 5 to 10 minutes.
Serve Pork Adobo and Ampalaya
with white rice. Serves 2-4.
