Steamed Spareribs with Black Beans

Ingredients
 2 pounds pork spareribs, cut into 1-inch cubes
 3 cloves garlic, peeled and minced
 1 teaspoon ginger, peeled and minced
 2 Tablespoons Chinese rice cooking wine
 2 Tablespoons light soy sauce
 1 teaspoon sesame oil
 2 teaspoons sugar
 1/2 teaspoon Salt
 2 tablespoons cornstarch
 2 Tablespoons fermented black beans, drained and rinsed
 2 tablespoons green onions, chopped

Instructions
1. Rinse pork ribs and drain very well. Pat dry.
2. In a bowl, combine pork ribs, Chinese wine, soy sauce, ginger, garlic, salt, and sugar. Stir to fully coat
meat and marinate for about 20 to 30 minutes.
3. Add cornstarch and combine until ribs are coated. Add black beans and stir to distribute.
4. Transfer pork into a heat-proof wide, shallow plate.
5. Prepare a steamer by bringing about two inches of water to a boil.
6. Place plate of ribs in the steamer basket, cover, and steam for about 15 to 20 minutes or until meat is no
longer pink and cooked through.
7. Sprinkle with green onions if desired. Serve hot.

Filipino-style Barbecue Chicken

Ingredients
 3 pounds chicken legs or thighs
 1/2 cup soy sauce
 1/4 cup calamansi or lemon juice
 1/2 cup brown sugar
 1 head garlic. peeled and minced
 1 teaspoon salt
 1 teaspoon pepper
 1/4 cup canola oil

Instructions
1. Wash chicken and pat dry. Make about 2 to 3 thin cuts on each side of
each leg.
2. In a bowl, combine soy sauce, calamansi juice, brown sugar, garlic, salt, and pepper. Stir well until sugar
and salt are dissolved.
3. Add chicken and stir until coated with marinade. Cover and marinate in the refrigerator for at least 2
hours or up to 4 hours. Drain chicken well, discarding marinade.
4. In a wide, thick-bottomed pan over medium heat, heat oil. Add chicken and cook for about 10 to 15
minutes on each side or until nicely browned on the outside and thermometer inserted in the center reads
165 F.
If Baking in the Oven
1. Drain chicken from the marinade, reserving marinade.
2. In a saucepan over medium heat, bring the marinade into a boil for about 10 to 15 minutes or until heated
completely and reduced.
3. Arrange chicken in a single layer on a greased baking sheet and bake in a 400 F oven for about 20
minutes.
4. Using tongs, turn chicken on other side and baste with the reduced marinade. Continue to cook for about
15 to 20 minutes or until thermometer inserted in the thickest part reads 165 F.
If Grilling
1. Drain chicken from the marinade, reserving marinade.
2. In a saucepan over medium heat, bring the marinade into a boil for about 10 to 15 minutes or until heated
completely and reduced.
3. Grill chicken, regularly basting with the reduced marinade, for about 10 to 15 minutes on each side or
until thermometer inserted in the thickest part reads 165 F.
 Binagoongan Baboy
Ingredients
 1 tablespoon canola oil
 2 pounds pork belly,cut into 1-inch cubes
 1 onion, peeled and chopped
 4 cloves garlic, peeled and minced
 2 tablespoons sauteed shrimp paste
 2 large tomatoes, chopped
 1/4 cup vinegar
 1 cup water
 2 Thai chili peppers, chopped
 1 teaspoon sugar (see recipe notes)
 salt and pepper to taste

Instructions
1. In a wide pan over medium heat, heat 1 tablespoon of oil. Add
pork cubes and cook until they begin to brown and render fat.
2. Add onions and garlic and cook until softened.
3. Add shrimp paste and cook, stirring occasionally, for about 1
minute.
4. Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.
5. Add vinegar and simmer, uncovered and without stirring, for about 2 to 4 minutes.
6. Add water, chili peppers, and sugar, if using. Stir to combine.
7. Lower heat, cover, and simmer until pork is fork-tender and sauce is reduced.
8. Season with salt and pepper to taste. Serve hot with fried eggplant and steamed rice.

Adobo sa Gata
Course Main Entree
Cuisine Filipino
Keyword adobo sa gata, adobong baboy sa gata, pork adobo
with coconut milk

Ingredients
 3 pounds pork shoulder, cut into 2-inch cubes
 1 onion, peeled and sliced thinly
 1 head garlic, peeled and minced
 1/2 teaspoon peppercorns
 2 bay leaves
 1 cup water
 1/2 cup vinegar
 1/4 cup soy sauce
 1 tablespoon canola oil
 1 cup coconut milk
 2 Thai chili peppers, stemmed and chopped
 salt to taste

Instructions
1. In a pot over medium heat, combine pork, onions, garlic,
peppercorns, bay leaves, water, vinegar and soy sauce. Bring
to a boil for about 5 minutes, skimming scum that floats on top.
2. Lower heat, cover and simmer for about 30 to 40 minutes or until meat is tender. Drain meat. Reserve the
aromatics and 1 cup of the liquid.
3. In a wide pan over medium heat, heat oil. Add meat and aromatics and cook, stirring occasionally, until
lightly browned.
4. Add reserved liquid, coconut milk, and chili peppers. Lower heat, cover and continue to cook for about 15
to 20 minutes or until meat is completely cooked and sauce is reduced and thickened.
5. Season with salt to taste. Serve hot.
 Crispy Chicken Livers a la Bistek
Ingredients
 2 pounds chicken liver, cut into halves
 3/4 cup flour
 1/4 cup cornstarch
 2 teaspoons salt
 1/4 teaspoon pepper
 canola oil
 2 lemons, juiced (about 1/2 cup juice)
 1/2 cup soy sauce
 1/2 cup water
 1 small onion, peeled and sliced thinly into rings
 1 head garlic, peeled and minced

Instructions
1. Rinse chicken liver and pat dry.
2. In a bowl, combine flour, cornstarch, salt, and pepper.
3. Dredge liver in flour mixture to fully coat.
4. In a pan over medium heat, heat about 2-inches deep of oil.
5. Add liver in batches and cook, turning as needed, until golden and crispy. With a slotted spoon, remove
from pan and drain on paper towels.
6. In a bowl, combine lemon juice, soy sauce, and water. Set aside.
7. In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and cook, stirring regularly, for
about 1 minute or until half done. Remove from pan and keep warm.
8. Add garlic to pan and cook, stirring regularly, until lightly browned and aromatic.
9. Add lemon-soy sauce mixture and bring to a boil.
10. Add chicken livers and gently toss to coat. Continue to cook for about 1 to 2 minutes or until heated and
sauce is slightly thickened.
11. Transfer to serving platter and garnish with onions. Serve hot.

Slow Cooker Lechon

Slow Cooker Lechon made easy in the crockpot! Moist and juicy on the inside and golden and
crunchy on the outside, it's easy and convenient weeknight dinner the whole family will love.

Course Main Entree

Cuisine Filipino
Prep Time 5 minutes
Cook Time 8 hours 40 minutes
Total Time 8 hours 45 minutes
Servings 8 Servings
Calories 885 kcal
Author Lalaine

Ingredients
 3 pounds pork belly with ribs
 1 tablespoon salt
 1 tablespoon garlic powder
 1 teaspoon pepper

Instructions
1. Season pork with salt, pepper and garlic powder, massaging all over the meat.
2. Place meat in the slow cooker (NO LIQUIDS) and cook on low for about 7 to 8 hours or until tender but
not falling apart.
3. Remove pork from the slow cooker and arrange on a roasting pan or rack. Bake in a 430 F oven for about
30 to 40 minutes or until skin is golden and blistered.
4. Remove from heat. Skin will crisp as it cools. Let stand for about 5 to 10 minutes before cutting.
 Sweet and Sour Pork
Ingredients
 1 pound pork tenderloin, cut into 1-inch cubes
 2 tablespoons soy sauce
 1 tablespoon Chinese cooking wine
 1/2 cup flour
 1/2 cup cornstarch
 salt and pepper to taste
 canola oil
 1/2 red bell pepper, cored, seeded and cut into chunks
 1/2 green bell pepper, cored, seeded and cut into chunks
 1 small onion, peeled and sliced thinly
 1 cup pineapple chunks
For the Sweet and Sour Sauce
 1 cup pineapple juice
 ½ cup rice vinegar
 ¼ cup ketchup
 ½ cup brown sugar
 1 teaspoon salt
 1 tablespoon cornstarch

Instructions
1. In a bowl, combine pork, soy sauce, and Chinese cooking wine. Stir until pork is coated and marinate for about 30 minutes. Drain
well.
2. In a bowl, combine flour, cornstarch, and salt, and pepper to taste. Dredge pork in flour mixture to fully coat.
3. In a pan over medium heat, heat about 2 inches deep of oil. Add pork cubes and cook, turning as needed, for about 6 to 10
minutes or until golden, crisp and cooked through. With a slotted spoon, remove pork from pan and drain on paper towels. Do not
overcrowd pan during frying, cook in batches as necessary.
4. In a pan over medium heat, heat about 1 tablespoon oil. Add onions and bell peppers and cook, stirring regularly, for about 1
minute or until half done. Remove from pan and drain on paper towels.
5. In the pan, add sweet and sour sauce mixture, whisking regularly, and bring to a boil. Continue to cook, whisking regularly, for
about 2 to 3 minutes or until thickened.
6. Add onions, bell peppers, and pineapple chunks. Cook for about 1 to 2 minutes or until tender yet crisp.
7. Add fried pork and continue to cook, tossing to coat with sauce, for about 3 to 5 minutes or until heated through. Serve hot.
8. Alternatively, pan-fry the bell peppers, onions, and pineapple chunks until tender yet crisp. Arrange fried pork cubes on a
platter and garnish with the sauteed bell peppers, onions and pineapple chunks. Drizzle with the prepared sweet and sour
sauce just before serving.

Carne Guisada
Ingredients
 1 tablespoon oil
 1 onion, peeled and chopped
 2 cloves garlic
 2 pounds chuck steak, sliced thinly
 3 large Roma tomatoes, chopped
 1 jalapeno pepper, seeded and minced
 1 cup water or beef broth
 2 medium potatoes, peeled and cubed
 salt and pepper to taste

Instructions
1. In a dutch oven or wide skillet over medium heat, heat oil.
2. Add onions and garlic and cook until softened.
3. Add beef and cook until lightly browned.
4. Add tomatoes and cook, mashing with the back of a spoon,
until softened and release juice.
5. Add water or broth. Bring to a boil, skimming scrum that
floats on top.
6. Add chili peppers.
7. Lower heat, cover, and simmer for about 40 to 50 minutes
or until beef is tender.
8. Add potatoes and cook for about 8 to 10 minutes or until
tender and sauce is reduced and thickened.
9. Season with salt and pepper to taste. Serve hot.
 Bopis
Ingredients
 2 pounds minced pork lungs (or hearts)
 1/2 cup vinegar
 1 teaspoon salt
 2 tablespoons canola oil
 1 onion, peeled and chopped
 4 cloves garlic, peeled and minced
 1 tablespoon fish sauce
 1 large carrot, peeled and minced
 1/2 green bell pepper, seeded and chopped
 1/2 red bell pepper, seeded and chopped
 4 Thai chili peppers, stemmed and chopped

Instructions
1. In a bowl, combine minced pork lung (or bopis mix), vinegar, and salt. Marinate for about 10 minutes.
2. In a wide skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
3. Add fish sauce.
4. Add minced pork lungs and bring to a boil. Cook, stirring occasionally, for about 20 to 30 minutes or
until liquid is mostly absorb and meat begins to sizzle.
5. Add carrots, bell peppers, and chili peppers. Continue to cook for about 2 to 3 minutes or until vegetables
are tender-crisp.

Beef Curry
flavorful

Ingredients
 1/4 cup canola oil
 2 medium potatoes, peeled and cut into 2-inch cubes
 2 large carrots, peeled and cut into 2-inch cubes
 1 onion, peeled and chopped
 4 cloves garlic, peeled and minced
 3 pounds beef chuck roast, cut into 2-inch cubes
 1 tablespoon fish sauce
 2 cups water
 1 can (13.5 ounces) coconut milk
 salt and pepper to taste
 2 tablespoons curry powder
 1/2 red bell pepper, cored, seeded and cut into strips
 1/2 green bell pepper, cored, seeded and cut into strips

Instructions
1. In a pot over medium heat, heat oil. Add potatoes and cook for about 3 to 4 minutes or until lightly
browned and tender. Remove from pan and drain on paper towels.
2. Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
3. Remove excess oil from pot except for about 2 tablespoons. Add beef in a single layer and sear for about
2 to 3 minutes on each side.
4. Add onions and garlic and cook until softened, stirring regularly.
5. Add fish sauce and continue to cook for about 2 to 3 minutes.
6. Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about
1 to 1 1/2 hours or until beef is tender.
7. Add coconut milk and continue to simmer until liquid is slightly reduced.
8. Add potatoes and carrots and cook for about 3 to 5 minutes or until fork-tender.
9. Add curry powder and cook, stirring to combine, for about 3 to 5 minutes or until sauce starts to thicken.
Season with salt to taste.
10. Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.
 Beef Afritada
Ingredients
 1/4 cup canola oil
 2 medium potatoes, peeled and quartered
 1 large carrot, peeled and cut into cubes
 ½ green bell pepper, seeded and cut into 1-inch cubes
 ½ red bell pepper, seeded and cut into 1-inch cubes
 2 pounds beef chuck, cut into 2- inch cubes
 1 small onion, peeled and chopped
 4 cloves garlic, peeled and minced
 1 tablespoon fish sauce
 2 cups crushed tomatoes
 2 cups water
 salt and pepper to taste

Instructions
1. In a skillet over medium heat, heat oil. Add potatoes and carrots and cook, turning once or twice until
lightly browned. Remove from pan and drain on paper towels.
2. Add bell peppers and cook for about 30 to 45 seconds. Remove from pan and drain on paper towels.
3. Remove oil from the pan except for about 2 tablespoons. Increase heat to medium-high heat. Add beef
and cook for about 1 to 2 minutes, turn and cook for another 1 to 2 minutes or until lightly browned. Do
not overcrowd the pan, cook in batches as needed. Remove from heat and keep warm.
4. Add another tablespoon of oil if needed. Add onions and garlic and cook, stirring regularly until softened.
5. Add beef.
6. Add fish sauce and cook for about 2 to 3 minutes.
7. Add crushed tomatoes and water and bring to a boil. Lower heat, cover, and cook for about 1 1/2 to 2
hours or until beef is tender.
8. Add more water in 1/2 cup increments as needed if the sauce is drying out before the meat is tender.
9. Add potatoes and carrots and continue to cook for about 4 to 5 minutes or until potatoes and carrots are
tender and sauce is thickened and reduced as desired.
10. Add bell peppers and cook for about 1 minute or until tender yet crisp.
11. Season with salt and pepper to taste. Serve hot.

Spare Ribs with Ketchup and Pineapple

Ingredients
 2 pounds pork spareribs, cut into 2-inch cubes
 salt and pepper to taste
 1 thumb-size fresh ginger, peeled and grated
 1 can (20 ounces) pineapple chunks, drained and juice
reserved
 1/4 cup soy sauce
 1/2 cup banana ketchup
 1 tablespoon oil
 1 small onion, peeled and chopped
 2 cloves garlic, peeled and minced
 1 cup water

Instructions
1. Season spare ribs with salt and pepper to taste.
2. Extract juice from grated ginger and discard the pressed ginger.
3. In a large bowl, combine pineapple juice (reserved from the canned pineapples), soy sauce, banana
ketchup, and ginger juice.
4. Add spare ribs and marinate in the refrigerator for about 30 minutes. Drain meat well and reserve liquid.
5. In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
6. Add spareribs and cook, turning as needed, until lightly browned.
7. Add reserved marinade and water and bring to a boil. Lower heat, cover and cook for about 40 to 50
minutes or until meat is fork-tender and the sauce is reduced.
8. Add pineapple chunks and cook for about 2 to 3 minutes or until heated through. Serve hot.
 Taco Rice
Ingredients
 1 tablespoon oil
 1 small onion, peeled and choppe d
 2 cloves garlic, peeled and minced
 1 pound ground beef
 3 tablespoons soy sauce
 2 tablespoons tomato sauce
 1 tablespoon chili powder
 1 teaspoon cumin
 salt and pepper to taste
 2 cups cooked white rice
 1/2 iceberg lettuce, shredded
 2 Roma tomatoes, seeded and diced
 1/4 cup salsa
 4 tablespoons sour cream
 1/2 cup mozzarella cheese, shredded

Instructions
1. In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
2. Add ground beef and cook, breaking with the back of a spoon, until lightly browned.
3. Add chili powder and cumin. Continue to cook, stirring occasionally, until cooked through.
4. Add soy sauce and tomato sauce. Continue to cook until liquid is mostly absorbed. Season with salt and
pepper to taste.
5. Divide rice onto serving plates. Top each plate of rice with meat, lettuce, tomatoes, salsa, sour cream, and
mozzarella cheese. Serve immediately.

Pata Tim
Ingredients
 3 pounds whole pork leg
 3 tablespoons oil
 1/2 cup Chinese cooking wine
 1/4 cup vinegar
 1 cup soy sauce
 1/2 cup sugar
 3 pieces star anise
 4 cups water
 4 pieces shitake mushrooms
 1 bundle bok choy, ends trimmed and leaves separated

Instructions
1. Have the butcher cut pork leg at about 2 inches apart but not all the way through. Under cold running
water, rinse pork leg. Pat dry.
2. In a wide pan over high heat, heat 2 tablespoons of the oil. Add pork leg and sear on all sides. Remove
from pan and set aside.
3. In a large pot, combine Chinese cooking wine, vinegar, soy sauce, sugar, star anise, and water. Over
medium heat, bring to a boil, stirring regularly until sugar is dissolved.
4. Gently place pork leg into the liquid mixture and boil for about 5 minutes.
5. Lower heat, cover and continue to cook for about 2 to 2-1/2 hours or until meat is very tender and almost
falling off the bone. Add more water in 1 cup increments as needed during cooking to maintain about 2
cups of sauce.
6. In a bowl, soak mushrooms in warm water for about 25 to 30 minutes or until softened. Squeeze liquid
and slice mushrooms into 1-inch thick strips.
7. In a pan over high heat, heat the remaining 1 tablespoon oil. Add mushrooms and cook, stirring regularly,
for about 1 minute or until heated through. Remove from pan and keep warm.
8. In the pan, add bok choy and cook, stirring regularly, for about 30 seconds or until tender yet crisp.
9. To serve, place pork leg on a serving platter. Arrange bok choy and shitake mushrooms around pork leg.
Spoon sauce over the vegetables and meat. Serve hot.
 Chicken Adobo with Tamarind
Ingredients
 1 tablespoon vegetable oil
 1 onion, peeled and sliced thinly
 5 cloves garlic, peeled and minced
 3 pounds chicken wings, cut into cut into drummettes
and wingettes
 1 packet (1.4 ounces) tamarind powder
 1 cup water
 1/4 cup soy sauce
 salt and pepper to taste

Instructions
1. In a wide skillet over medium heat, heat oil. Add onions
and garlic and cook until softened.
2. Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
3. Add tamarind powder and stir until chicken wings are fully coated.
4. Add water and bring to a boil for about 2 to 3 minutes.
5. Add soy sauce. Bring to a boil and then lower heat, cover, and continue to cook until chicken is tender
and sauce is reduced.
6. Season with salt and pepper to taste. Transfer to a serving platter and garnish with chopped green onions
and toasted garlic if desired. Serve hot.

Chicken a la King
Ingredients
 2 pounds boneless, skinless chicken breasts
 1 teaspoon salt
 1/2 teaspoon pepper corns
 3 cloves garlic, peeled and pounded
 2 bay leaves
 1/2 cup dry sherry wine
 cool water
 4 tablespoons butter
 3 tablespoons flour
 1 onion, peeled and chopped
 4 sweet peppers, stemmed, cored and chopped
 4 ounces fresh button mushrooms, sliced thinly
 2 cups broth (reserved from poaching the chicken)
 1 cup heavy cream
 salt and pepper to taste

Instructions
1. In a large pot, arrange chicken in a single layer. Add salt, peppercorns, garlic, and bay leaves.
2. Add wine and enough water to cover chicken to about 1-inch high (I used about 6 cups).
3. Over medium-high heat, bring to a boil, skimming scum that floats on top. When liquid begins to boil,
reduce heat to low, cover and simmer for about 10 to 15 minutes or until center of chicken reads 165 F.
4. Immediately remove chicken from pot and allow to cool to touch. Cut into 1-inch cubes. Strain broth and
reserve about 2 cups. Discard aromatics.
5. In a sauce pot over medium heat, heat butter until melted. Add onions and cook until limp.
6. Add sweet peppers and mushrooms and cook, stirring regularly, until softened.
7. Add flour and cook, stirring regularly, for about 2 to 3 minutes or until lightly browned.
8. Add reserved broth and heavy cream, whisking regularly until smooth and well-combined.
9. Add chicken. Lower heat, cover and continue to cook, stirring occasionally, until sauce is thickened.
10. Season with salt and pepper to taste. Serve hot over rice, noodles or toasted bread.
 Korean Ground Beef
Ingredients
 1 pound ground beef
 1 tablespoon vegetable oil
 2 cloves garlic, peeled and minced
 1 thumb size ginger, peeled and finely minced
 1/4 cup low-sodium soy sauce
 3 tablespoons brown sugar
 1 tablespoon sesame oil
 1/2 teaspoon crushed red pepper flakes
 1/4 cup green onions, chopped
 sesame seeds

Instructions
1. In a wide pan over medium heat, heat vegetable oil.
Add garlic and ginger and cook until aromatic.
2. Add ground beef and cook, breaking apart with the back of a spoon, for about 3 to 5 minutes or until
lightly browned. Drain excess fat.
3. In a bowl, combine soy sauce, sugar, sesame oil, and red pepper flakes. Stir until sugar is dissolved. Add
to the pan.
4. Continue to simmer until beef is cooked through. Add green onions and cook, stirring to distribute, for
about 1 minute.
5. Transfer to serving platter and garnish with sesame seeds. Serve hot.

Burger Steak
Ingredients
 2 slices white bread, torn into small pieces
 1/4 cup beef broth or water
 1 pound ground beef (80/20 ground chuck)
 1 small onion, peeled and grated
 1 egg, well beaten
 1 teaspoon salt
 1/4 teaspoon pepper
 2 tablespoons canola oil
 1 can (14 ounces) button mushrooms, drained and sliced
For the Gravy
 1/4 cup butter
 1/4 cup flour
 2 cups beef broth
 1/4 teaspoon salt
 1/4 teaspoon pepper

Instructions
1. In a small bowl, soak bread in broth. Tear with your hands until it resembles a soft paste.
2. In a large bowl, combine ground beef, soaked bread, onions, egg, salt, and pepper. Gently mix until
combined.
3. Divide meat into portions and shape into patties. With your thumb, gently press in the center of each patty
to make a slight indentation.
4. In a skillet over medium heat, heat oil. Add mushrooms and cook, stirring regularly, for about 1 to 2
minutes. With a slotted spoon, remove from pan and keep warm.
5. Add beef patties in a single layer and cook for about 1 to 2 minutes on each side or just until lightly
browned. Remove burgers from pan and drain on paper towels. Keep warm.
6. In a saucepan over medium heat, heat the butter until melted. Sprinkle in the flour and whisk until smooth
and blended. Continue to cook, stirring regularly, for about 2 to 3 minutes or until roux turns lightly
golden.
7. Slowly add beef stock, whisk until smooth, and continue to cook until sauce begins to thicken. Add salt
and pepper for the gravy.
8. Add meat patties in a single layer in the pan. Lower heat, cover, and continue to cook for about 10 to 15
minutes or until meat is fully cooked.
9. Add mushrooms during the last 5 minutes and cook until heated through. Serve hot.
 Crispy Pork Shoulder
Ingredients
 1 whole (about 8 to 10 pounds) pork shoulder with skin on
 1/2 cup vinegar
 1 tablespoon salt
 1 teaspoon garlic powder
 1 teaspoon pepper

Instructions
1. With a knife, pierce the skin a few times. Pour vinegar
over and massage on meat. Rub salt, garlic powder, and
pepper all over the meat. Refrigerate, uncovered and skin
side up, overnight to chill.
2. With paper towels, pat down surfaces of meat to
completely dry. Arrange on a roasting pan fitted with a rack.
3. Bake in a preheated 180 F oven for about 4 1/2 to 5 hours. Increase temperature to 320 F and continue to
cook for about 1 1/2 to 2 hours or until meat is cooked through and browns. Increase temperature to 430 F
and continue to cook for about 30 to 40 minutes or until skin is very crisp.
4. Remove from oven and allow to rest for about 10 to 15 minutes before slicing.

Korean BBQ Bulgogi

Ingredients
 1 large pear, peeled, seeded and quartered
 1 head garlic, peeled
 1 small onion, peeled and quartered
 1 thumb-size ginger, peeled and sliced
 1 cup soy sauce
 1 cup brown sugar
 1/4 cup rice vinegar
 3 tablespoons sesame oil
 1 teaspoon salt
 1/2 teaspoon pepper
 1/2 cup green onions, chopped
 1/2 teaspoon sesame seeds
 2 pounds top sirloin or tenderloin, sliced very thinly

Instructions
1. In a food processor, process pear, onions, garlic, and ginger until pureed (the texture of applesauce).
2. In a bowl, combine soy sauce, sugar, rice vinegar, sesame oil, salt, and pepper. Stir until sugar and salt are
dissolved. Add puree pear mixture, green onions, and sesame seeds. Stir until well-combined.
3. Add beef, massaging to fully incorporate marinade. Cover with film and marinate in the fridge for 4 hours
but not more than 8 hours. Drain beef from marinade.
4. Over a tabletop grill pan, arrange beef slices in a single layer and cook for about 2 to 4 minutes on each
side or until slightly charred and tender. If using a skillet, add a tablespoon and heat over high heat. Add
beef slices and cook, turning as needed, until tender and lightly browned. Serve hot.