Pancit Canton and Bihon Combo

Pancit canton and bihon noodles with rotisserie chicken and scallops

Filipino stir fry noodles were a treat when I was a kid. The only time I would get to eat them was when they would show up at a potluck. They always arrived in a huge disposable aluminum roasting pan loaded with chicken, pork, shrimp and hard boiled egg halves that encircled the noodles. I couldn't get enough of them. It was time to figure out how to remake this dish from my childhood.

Pork or Chicken Adobo (Filipino)

Pork Adobo

Filipino adobo is a well loved plate lunch choice among the locals in Hawaii.  It’s an easy one pot meal of stewed pork or chicken and sometimes a combination of both.  Adobo gets its unique flavor from a handful of simple ingredients (soy sauce, vinegar and garlic) and works best with fattier cuts of pork like the shoulder, butt, spareribs or belly.  Pork loin would not be a good choice for this dish, it’s too lean.

Pork Guisantes (Filipino Pork and Peas)

In Hawaii we enjoy many different cultures and the one common thread - is in the sharing of food.   Pork Guisantes is yet another one of those comfort foods that's simple to make and satisfying to eat.

In Spanish, guisantes [gee-sahn’-tay] translates into peas.  

What a beautiful way to say something so plain.

Filipino Pork and Peas is a one pot meal with tender bites of pork in a garlicy tomato sauce. 

Pork Guisantes (Filipino Pork with Peas)

2          pounds            pork butt, sliced

2          cloves              garlic, minced

1          med                 onion, chopped

1          8oz. can          tomato sauce

1          8oz. can          water

1          bay                  leaf
1         Tbs.                 patis (fish sauce)

1          tsp.                  kosher salt

¼         tsp.                  black pepper

1 ½      cups                frozen peas

4          oz. jar              pimentos or red peppers, sliced thin

1.    Heat about 2 Tbsp. oil in a large skillet over med-high heat.  Add onions then garlic and sauté for 1 – 2 min.  Then add pork until browned. 

2.    Add tomato sauce, water, bay leaf, patis, salt and pepper; bring to a boil; lower heat and cover.  Cook for about 30 minutes or until meat is tender; stir occasionally.

3.    Add peas and pimentos or red pepper; cover and cook for about 2 - 3 minutes, just to heat the peas.

4.    Serve with rice.

My Pinakbet

I was at the Asian market and saw long green beans next to the eggplant and immediately started to crave pinakbet, or at least a more subtle version of it.  I love the flavors and textures of this dish.  I’m not Filipino or very fond of bitter mellon or okra which I know is traditional but I love the stewed vegetable combination flavored with fish sauce.

Baked Chicken Adobo

Filipino adobo is a simple blend of tangy vinegar, salty soy sauce and a punch of garlic, with a touch of S&P, a bay leaf and a bit of waiting time. That’s all it takes to make this easy pantry ready meal that always gets great reviews. When I say I’m making adobo, my family always gets excited which I find interesting, considering how basic it is.