Who doesn’t love a good Chinese takeout? Today we’ll cook our own Chinese pepper steak without the cost of delivery! Keep reading and I’ll walk you through the preparation and completion of a delicious Chinese pepper steak meal.
First, we need the right ingredients for our Chinese pepper steak. Traditionally, beef is used but for this dish we’ll use pork as the meat ingredient. The complete list of ingredients is below:
Ingredients:
1kg / 2.2 lbs pork steaks cubed
1 onion
6 cloves garlic
1 cup of water or pork broth
2 tsp sugar
2 tbsp soy sauce
2 tbsp oyster sauce
1 bell pepper
1 Knorr brand pork bullion cube
The two main ingredients after the meat is a bell pepper and an onion. They both need to be carefully washed then cut in to large pieces. Next, break open each clove of garlic and then either dice or mince each peeled clove. We still need to prepare the pork. Carefully wash your cutting surface with hot, soapy water, then cut the pork into small, thin slices.
Now we’ll get the sauce going in our wok or frying pan. First, lets stir fry our vegetables in oil in the work or frying pan. Heat two tablespoons of oil and when it starts to sizzle, add our prepped bell pepper, onion and garlic. After stir frying for five minutes, add one cup of water or pork broth in a wok or frying pan. Add the two tablespoons of soy and oyster sauce to the hot water. Stir in the Knorr brand pork bullion cube. Last, add the two teaspoons of sugar to the sauce. After stirring for five minutes, add the pork which we sliced in to thin pieces.
Cover the wok or frying pan and let it all cook for an hour. The pork meat should have an internal temperature of 145 degrees Fahrenheit or 66 degrees Celsius. I recommend purchasing a meat thermometer to ensure you’re safely cooking your meats.
Transfer our pepper steak stir fry to a serving dish. Of course our pepper steak stir fry wouldn’t be complete without a side of white rice! I recommend Jasmine rice for an authentic Chinese stir fry experience.
The Filipino adobo dish is one of the most popular in the Philippines. The focus of adobo is tender cooked chunks of meat covered in a sweet, distinctive sauce. In this recipe we’ll use brown sugar, bay leaves and vinegar to enhance the flavor of the adobo. Our adobo will be easy to prepare and even easier to cook. Lets start with the list of ingredients that I’ve provided below.
This is a recipe post for Filipino Pork Adobo. It is a dish made of pork slices cooked in soy sauce, vinegar, and garlic. There is a variation where onions are also added. Adobo is a popular dish in the Philippines.
Adobo, in general, can be cooked using different kinds of meats. Chicken is the commonly used ingredient. Have you tried cooking Filipino Chicken Adobo yet? Our tried and tested recipe should be able to help you.
Pork Adobo Filipino Version
This version of Filipino Adobo suggests marinating the pork in soy sauce and crushed garlic. By preference, vinegar can also be added as a marinade ingredient.
Almost every region in the Philippines have their own pork adobo version. Sometimes, there can be more than one version in a location. The Basic Pork Adobo version is what you see in the recipe below. There are also similar versions with additional ingredients.
Pork and Chicken Adobo perhaps one of the favorite when it comes to family picnics. This is a dish wherein pork and chicken slices are combined and cooked in adobo style. It can be done the same way as this recipe, with or without onions.
I started by infusing the flavors of the spices in oil. First, the garlic was cooked and then the black pepper and dried bay leaves were added after a minute or two. This step will make your pork adobo smell amazing from the beginning and will help it to be more flavorful because of the infused oil. Always keep an eye on the garlic because we do not want it to burn.
Finally, water is an important to braise the meat. You can substitute it with beef broth (or even chicken broth) for your dish to be more yummy.
Try this basic pork adobo recipe. Happy cooking!
Ingredients:
1kg / 2.2 lbs pork
1 yellow or white onion
6 cloves of garlic
2 tsp brown sugar
2 bay leaves
1/4 cup soy sauce
3 tsp vinegar
1 sachet of seasonings
2 tsp oyster sauce
1/4 tsp black pepper
1/2 cup water
Heat the oil in a cooking pot.
Add the garlic. Cook until it starts to turn light brown.
Add the onion cook for 2 mins
Put the pork in the cooking pot. Stir and cook until it turns light brown. Note: check the garlic and make sure that it does not get burnt. Adjust heat if necessary.
Pour the soy sauce, vinegar, black pepper, oyster sauce , knot seasoning or adobo seasoning , bay leaves and sugar.
Add water ( beef or chicken broth). Let boil. Cover and cook in low heat for 40 minutes or until the pork is tender. Add more water or beef broth if the liquid starts to dry quickly.
If the pork is already tender, cook for another 5 to 8 mins until the sauce thickens.
Taste your pork adobo and decide to add salt if needed.
Transfer to a serving plate. Serve with white rice.
Share and Enjoy
We’ll prepare our vegetables first and they are an onion and six cloves of garlic. Peel the outermost papery skin off of the onion and then, using a sharp knife, dice the onion in to small pieces. Next, we’ll prep our garlic. Break open each clove of garlic with the flat of the knife. Press down on the clove until it splits open. Remove the rough, outer skin until only the smooth clove remains. Carefully slice each clove in to tiny pieces. Repeat this process for the remaining five cloves.
Now we’ll turn to our pork meat preparation. Carefully wash the cutting surface with hot soapy water. Using a sharp knife cut the pork into medium sized cubes. Take care to wash your hands after handling the raw pork.
As adobo is a stir fry style dish, we’ll start cooking by heating two tablespoons of oil in a wok or frying pan. After heating the oil for two or three minutes, add our diced garlic cloves to the oil. Stir the garlic pieces in the oil until they start to brown.
Next, add the onion pieces and thoroughly stir them in the oil with the garlic. Lightly brown the onions in anticipation of adding the pork. If you need to add more oil do so now.
Transfer the raw pork to the wok. Stir the pieces of pork so that each piece of meat is covered in oil. Cook the pork with the onion and garlic for two minutes.
Let’s build our sauce with the remaining ingredients. Pour the three teaspoons of vinegar over the pork. Let the vinegar come to a boil and then add the quarter cup of soy sauce. Sprinkle the black pepper in to the wok. Spoon in the two teaspoons of oyster sauce. Since the oyster sauce is thick, make sure to stir the entire wok so that the sauce is evenly distributed over the meat and vegetables. Open a sachet of Knorr seasoning and sprinkle it all over the contents of the wok. Add the sugar and stir it in.
Last, but certainly not least, throw in the two bay leaves. Empty the cup of water in to the wok. Stir, stir and stir some more! Let the ingredients boil together in the wok until the pork chunks are tender.
Here I need to warn you to check the internal temperature of the pork meat. Use an electronic thermometer to test the meat. We want the temp to be at least 145 degrees Fahrenheit or 66.7 degrees Celsius .
Here is a new twist on an old Filipino favorite, adobo! Instead of cooking in a frying pan, we’ll be baking our adobo for a semi-crispy taste. The ingredients we need are listed below:
Ingredients:
1/2 kg / 1.1 lbs chicken
1 onion
6 cloves garlic
2 tsp brown sugar
2 bay leaves
1/4 cup of soy sauce
3 tsp vinegar
1 sachet of seasoning
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp black pepper
First, before preparing the vegetables and the chicken, preheat oven to 450F / 232C so that it will be ready. The two vegetables we’ll be preparing are an onion and a six cloves of garlic. Chop both vegetables into tiny pieces. In a large mixing bowl pour in two tablespoons of brown sugar, one quarter cup of soy sauce, three teaspoons of vinegar, one sachet of seasoning, one quarter teaspoon of onion powder, one quarter teaspoon of garlic powder and one quarter teaspoon of black pepper. Add the onion and garlic pieces to the mix. Stir everything together thoroughly until the powders are mixed into the vinegar and soy sauce.
Now it’s time to prepare the chicken pieces. Wash the chicken thoroughly under hot water. Place each chicken piece into the mix in the bowl. Thoroughly coat each piece chicken with the adobo mix. After you have coated all of the chicken with adobo mix, place the pieces on a baking pan covered in a tinfoil sheet. If the oven temperature has reached 450 F / 232 C, you can put the baking pan with the chicken pieces in the oven.
Bake for 40 minutes or when the internal temperature of the chicken pieces has reached 165˚F (74˚C). Let the chicken cool for several minutes, then serve and enjoy!
Chicken Adobo sa Gata is a family favorite chicken adobo version next to the classic adobong manok. We like it because it is rich and yummy — very delicious!
Have you tried preparing this dish? If you haven’t, this recipe along with the cooking video below, will guide you from start to finish. If you are a beginner or an intermediate cook, this recipe is a good learning experience.
The first thing we will do is marinate the chicken in soy sauce, garlic, and crushed peppercorn. The minimum time to marinate is 20 minutes, but we recommend that you marinate the chicken for 1 hour if you have the time. This will let the chicken soak up the flavor thoroughly.
After marinating, we can begin cooking the remaining garlic. Add the marinated chicken then the dried bay leaves. Vinegar is next. At this point, we already have chicken adobo! Take it to the next level of flavor by pouring the coconut milk into the pot with the rest of the ingredients. This makes ordinary chicken adobo taste so much better!
This adobo recipe is easy and straightforward. If you have any questions, suggestions, or a reaction, please add your comment below.
Ingredients:
1 kg chicken
1 can coconut milk
1 onion
6 cloves of garlic
1/2 red bell pepper
1/2 yellow bell pepper
1 sachet of seasoning
2 tbsp of vinegar
1 tsp black pepper
2 tbsp brown sugar
1/2 cup soy sauce
small ginger root
2 bay leaves
Instructions:
Combine chicken, soy sauce, half of the crushed garlic, sugar and crushed peppercorn in a bowl.
Mix well.
Marinate the chicken for 20 minutes.
Heat oil in a cooking pot.
Once the oil is hot enough, saute the remaining garlic until it turns light brown.
Add the chicken (including all the marinade ingredients) and dried bay leaves. Cook until the chicken browns.
Add the seasoning .
Let boil.
Stir and continue to cook for 5 minutes.
Pour the coconut milk. bring to a boil.
Cover and simmer until the chicken becomes tender.
Add the bell pepper Note: you can continue cooking until the sauce thickens to your desired texture.
Easy Pork Hamonado is a dish made of pork, pineapple juice, and sugar. Looking at is main ingredients, you will know right away that this dish is has a sweet and sour flavor to it. Warm white rice is the best thing to eat this with.
I made this dish using fresh pineapple juice. I got a nice, sweet pineapple juice from the grocery and this dish was one of the ideas that popped into my head.
Canned pineapple juice is a good alternative ingredient for the fresh pineapple juice.
You can also use a cup of water and add half a beef cube as a substitute for beef broth. You may use white sugar or brown sugar for this recipe – whatever you prefer.
The final few steps are the easiest. Simply add sugar, salt, and pepper and then let them all cook for a few more minutes. Vary the amount of the salt and pepper according to your taste.
Pork shoulders are the best part to use for this dish since it contains fat which keeps the meat moist. Use lean pork cuts if less fat is preferred. Pork chops can be used too.
Ingredients:
1 kg pork
1 red onion
6 cloves garlic
1 tsp black pepper
1 cup pineapple juice
1 tbsp vinegar
1 tbsp brown sugar
1/2 tsp salt
1 tbsp soy sauce
2 bay leaves
1/2 cup water
Directions:
Heat the cooking oil in a pan.
Once the oil gets hot, add the pork and cook until the color turns light to medium brown then remove after in the pot and set aside
In a pan, add the garlic and onion.
Put it back the pork in the pot
Add the pineapple juice and vinegar. Stir and cook for 3 minutes.
Pour-in the soy sauce, black pepper and bay leaves . Stir. Add the water. Let boil. Simmer for 45 to 50 minutes. Add water if needed.
Stir-in the sugar and salt . Cook for 3 to 5 minutes more.
Bacon meatballs is a simple recipe. Take a package of ground beef, flatten the desired number of meatballs into small patties. Add a small chunk of cheese to each patty. Form each of the patties into meatballs. Then, take a strip of bacon and wrap it securely around the ball of meat. Place the meatballs evenly spaced on a nonstick pan. Put the baking pan of meatballs on the middle rack of an oven preheated to 350 F for 30 minutes.
