Filipino Family Style

Directions Print

Pork Adobo

Prep: 10 min | Cook: 45 min | Servings: 5

1. Mince the garlic. Crack the black peppercorns. Cut the pork butt into 1–inch cubes.
2. In a medium stainless steel pot, combine all the ingredients plus ½ cup water. Bring to a boil, turn heat down to medium. Simmer and cover for 45 minutes or until the meat is tender. Stir periodically. Taste for seasoning.

Filipino Papaya Salad

Prep: 25 min | Servings: 4

1. Peel the papaya. Cut in half lengthwise and remove the seeds. Using a mandoline, julienne the papaya into 2 – 2½ inch long pieces and place in a mixing bowl. The finished weight should be 1 pound. Place in a mixing bowl. Sprinkle 1 ounce of salt all over the papaya and mix to evenly distribute the salt. Let it sit for 15 minutes.
2. Using a mandoline, julienne the carrots, shave the red onions, and cut mini sweet peppers into thin rings.
3. For the Calamansi dressing: combine the sugar and vinegar in a small pot. Bring to a boil until sugar is dissolved. Remove from heat, transfer to a small mixing bowl and let it cool to room temperature. Mince the garlic. Add all the remaining ingredients to the vinegar sugar mixture minus the papaya. Mix with a whisk to thoroughly combine.
4. Briefly rinse the papaya with water, drain, and blot of excess moisture with paper towel. Combine the papaya with the Calamansi vegetable mixture in a medium mixing bowl and mix thoroughly. Taste for seasoning. Add calamansi or vinegar for more acidity flavor, if desired. Makes 1 quart.
5. Keep refrigerated until ready to serve.

Cucumber Namasu

Prep: 15 min | Servings: 3

1. Peel the cucumber in 3–4 sections to create stripes. Slice cucumber into ⅛-¼ inch wheels. Sprinkle ¼ ounce of salt all over and mix to distribute evenly. Let it sit at room temperature for 15–20 minutes to let the moisture draw out.
2. In a small pot, combine sugar, 2 grams of salt and rice vinegar. Bring to a boil to dissolve sugar and salt. Transfer to a small mixing bowl and cool to room temperature. Grate the ginger with a zester and add to the liquid mixture.
3. Peel the carrots and slice thin 1–1½ inch long. Julienne the onion 1-inch long.
4. Briefly rinse the cucumber slices with water, drain, and blot of excess moisture with paper towel. Add the cucumber, carrots, and onions to the ginger dressing. Mix well. Let it sit in the refrigerator for at least 1 hour before serving for the flavors to come together.

Shrimp and Pork Lumpia Shanghai

Prep: 45 min | Cook: 4 min | Servings: 10

1. Prep the vegetables: rough chop the carrots so they're about ¼–½ inch pieces. Mince the onions and garlic. Chop the green onions.
2. Place shrimp in a food processor. Process for 15 seconds, scrape sides of bowl and process another 10 seconds. Mixture should be a paste consistency with some tiny shrimp pieces.
3. In a medium size mixing bowl, combine all the filling ingredients and mix thoroughly. Cook a small piece and taste for seasoning. Adjust accordingly. Place ⅓ of the filling in a disposable pastry bag and cut tip of bag so opening is about ⅓–inch wide.
4. On a clean prep table, separate and lay out wrappers 10 at a time. Pipe out filling from left to right leaving ¼–inch space on each of the wrapper. Roll tightly away from you. Wet edges with a touch of water to seal. Repeat the process with the remaining wrappers.
5. Place the lumpia in the freezer for about 15 minutes until they are slightly frozen. Using scissors, cut the rolls into 3 pieces. Keep in the freezer until ready to use.
6. Deep fry the lumpia in 350°F oil for 3–4 minutes. Make sure filling is cooked thoroughly. Serve immediately with sweet and tangy sauce.

Sweet and Tangy Sauce

Prep: 10 min | Cook: 5 min | Servings: 10

1. In a small pot, combine ½ cup water, vinegar, sugar, salt, and ketchup. Bring to a boil. Turn heat down to medium and simmer for 2 minutes.
2. Mix cornstarch with water. Slowly stir into the ketchup mixture. Mix with wire whisk making sure there's no lumps. Cook until sauce thickens, about 1 minute.
3. Remove from heat and stir in sweet chili sauce. Cool, store, label and refrigerate.

Chicken Barbecue Skewers

Prep: 20 min | Cook: 8 min | Servings: 4

1. Soak the bamboo skewers in water to prevent them from burning.
2. Cut chicken thighs into ¾–inch cubes. Mince the garlic.
3. For the marinade: combine all the ingredients in a medium mixing bowl and mix thoroughly. Add the cubed chicken thighs, mix to evenly distribute the marinade. Cover with plastic wrap and marinate under refrigeration for at least 4 hours.
4. Remove the bamboo skewers from the water. Thread 4 ounces of chicken through each of the skewers, leaving about 3–4 inches on one side. Set the skewers on a half sheet pan. Save any marinade that's left for basting.
5. Place a 3–inch wide strip of foil on one side of the grill. Place the skewers on a medium-high heat seasoned grill, with the skewer handle resting over the strip of foil to prevent it from burning. Grill the chicken skewers for about 3 minutes on one side. Turn them over and baste with leftover marinade. Grill for another 3 minutes while frequently turning and basting to ensure chicken is evenly cooked on both sides. Cook until internal temperature reaches 165°F degrees.
6. Serve immediately.

Family Style Filipino Platter

Prep: 60 min | Cook: 45 min | Servings: 4

1. Begin by having all prep work completed and items cooked. Cook 8 ounces of rice according to the directions. Add bay leaves for flavor. Once done keep warm.
2. This is a family style dinner with all components placed on a platter for self serve.
3. On a large platter place all components pork, slaw, rice, skewers, salad, sauce, and the fried lumpia. Dress up with mint, cilantro, Thai basil, green onions, and fresh lime wedges. Also a great garnish would be banana leaf. Enjoy this family feast.