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The nutty kare-kare sauce and perky adobo are partnered perfectly with papaya atchara.
Kare-kare


INGREDIENTS:  
1 kilo beef skin, boiled
1 kilo ox tripe, cut ½-inch thick
1/2 kilo ground peanut
2 tablespoons achuete oil
1-1/2 liter beef stock
1 cup rice flour, mixed with water, as needed
1 bundle string beans, cut into 2-inch pieces
1 medium eggplant, sliced
2 bundles pechay
1 piece puso ng saging, sliced
1 head garlic, minced
1 medium onion, chopped
bagoong for dipping

PROCEDURE:  
Boil the beef skin until tender. Drain and set the meat and beef water aside.
Boil ox tripe until tender. Drain and set the boiled water aside.
In a separate deep stock pan, pour oil and stir-fry garlic, onion, achuete oil and ground peanut. Keep mixing. Add beef stock and let it boil. Add salt and pepper to taste. Add the beef skin and ox tripe in the sauce. Let it boil. Pour in the rice flour water to achieve desired thickness.
In a separate stock pot, boil water and blanch vegetables by batch until cooked. Drain and put in the sauce and let it boil again. Serve with bagoong.
 

Adobong Baboy

INGREDIENTS:
500 grams pork liempo, cut into 2x2-inch cubes
1 head garlic, minced
125 ml white vinegar
125 ml soy sauce
75 ml water
1 tablespoon white sugar
salt
black peppercorn
50 ml cooking oil

PROCEDURE:  
In a pan, sauté oil, garlic and pork until brown on both sides.  Put vinegar, soy sauce, water, white sugar, salt and black peppercorn. Let it simmer until the pork is tender. Serve with rice.

 
Kilawing Papaya

INGREDIENTS:  
2 cups unripe papaya
2 cups white vinegar
1 carrot, cut into circles
1 ginger, cut into strips
1 onion, sliced thinly
1 red bell pepper, sliced into strips
4 pieces garlic, sliced thinly
salt
1 cup white sugar

PROCEDURE:
Grate an unripe papaya. Place in a bowl and set aside. Add some salt and place in a clean cloth. Squeeze out the juice.
Pour vinegar into a stock pan and let it boil for a few minutes. Add some salt and sugar depending on the desired amount and taste. Stir continuously until sugar and salt dissolve in the vinegar. Turn off the heat and set aside until it cools.
Add the grated papaya and the remaining ingredients into the stock pan.