Lupine Epicurean, Ep. 12: Spicy Pork Adobo & Ampalaya

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.