Braised Pork with Special Side Dish and the Red/Orange Punch
Posted under Filipino Dishes, Meat
It’s my send-off dinner with family before going to Cebu, so I decided to prepare something special and my mom helped me cook. We had braised pork or locally known as Pork Adobo, which is a common Filipino dish but this meal have a little twist; mom added to it pineapple juice which is not usual, for dinner. Oh! The side dish is yummy! It’s a vegetable appetizer sauteed in butter. This meal is juice a perfect combo. And the punch, I can’t have enough! Lol.
Ingredients:
For the Braised Pork (Pork Adobo):
- 1 kilo pork, chopped in regular size chunks
- 1/4 cup soy sauce
- 3 pcs. laurel or bay leaf
- 2 pcs. oregano leaf
- 1/2 cup Sugar Cane Vinegar
- 4 cloves of garlic, minced
- 2 cups of pineapple juice
- Salt, sugar and black pepper powder
For the side dish:
- 1 cup green peas
- 2 cups whole corn kernel
- 2 cups asparagus tips & cuts
- 1 cup regular whole mushroom
- 4 tablespoons butter
- salt & pepper
For the Red/Orange Punch:
- 2 pcs. apple, slice into small chunks
- 2 pcs. ponkan, slice into small chunks
- 3 cups of strawberry juice
- 5 cups of red grape juice
- crushed ice
Let’s first cook braised pork. In a 5 cups of water, boil the pork cuts and add the minced garlic, bay leaf, and oregano leaf. Wait until tender. Then, add the soy sauce, vinegar, and sugar. Let it simmer until the flavors mix all together, more or less for 5 minutes. Add black pepper powder and salt to taste. Let it simmer for another 3 minutes.
Now, for the side dish appetizer, melt the butter in a pan. Then, add the green peas, corn kernel, mushroom and asparagus. Mix and let it simmer for 8 minutes. Add a little salt and pepper to taste.
Now for the special punch, I named it as Red/Orange Punch. Juice mix all the ingredients above in a large punch bowl. Here’s a look of it. This is not a good shot though.
