Adobo Versus Sinigang

Ingredients: 1 kilogram pork cheek, jowls, and ears black peppercorns water ¼ kilogram chicken livers iodized salt ground black pepper ¼ cup calamansi juice chopped white onion chopped siling pansigang margarine Cooking Procedure: In a pot, place the pork, black peppercorns, and enough water to cover the meat. Simmer until the pork is fork-tender. Grill the pork and livers over charcoal until brown and crisp. Allow to cool. Chop the pork and livers into very small pieces. Combine together then mix well. Add the salt and ground black pepper to desired taste. Add the calamansi juice, chopped onion, and siling pansigang then mix well. Heat a sizzling plate then melt the margarine. Put the sisig then mix until brown and crisp. Number of Servings:              6 servings

Ingredients: cooking oil minced garlic 1 thumb ginger julienned chopped red onion ½ kilogram chicken legs or thighs 2 tablespoons patis black peppercorns water ½ green papaya sliced iodized salt 1 bunch chili leaves with stems removed Cooking Procedure: Saute the ginger, garlic, and onion in cooking oil. Add the chicken then season with patis. Sauté the chicken until light brown. Add the black peppercorns and enough water to cover the chicken. Simmer the chicken until tender. Add the papaya then simmer until tender. Season with salt to desired taste. Let the soup boil then add the chili leaves. Turn off the flame. Number of Servings:              6 servings