Filipino Pork Belly Adobo with Potatoes

Ingredients

• 2 pounds pork belly (or any meat preferred)
• 3 pieces of red potatoes, cut into cubes
• 1 garlic clove, minced
• 2 pieces bay leaf
• 1 tablespoon whole peppercorn (or black pepper)
• 1/2 cup soy sauce
• 1/8 cup of vinegar
• 3 tablespoon brown sugar
• 2 tablespoon olive oil
• 1 cup of water
• salt to taste

Directions

1. Heat up 2 tablespoon of olive oil in a pot.
2. Sauté garlic, bay leaf and pork belly, until garlic is golden brown.
3. Add in soy sauce, vinegar, brown sugar and cook for a couple minutes.
4. Add one cup of water and the potatoes
5. Simmer for 10-15 minutes until potatoes are soft but not over cooked.
6. Serve hot on top of freshly cooked white rice!

Prepared by Neil Russell Garcia
July 30, 2019

Filipino Pork Belly Adobo with Potatoes

Ingredients

• 2 pounds pork belly (or any meat preferred)
• 3 pieces of red potatoes, cut into cubes
• 1 garlic clove, minced
• 2 pieces bay leaf
• 1 tablespoon whole peppercorn (or black pepper)
• 1/2 cup soy sauce
• 1/8 cup of vinegar
• 3 tablespoon brown sugar
• 2 tablespoon olive oil
• 1 cup of water
• salt to taste

Directions

1. Heat up 2 tablespoon of olive oil in a pot.
2. Sauté garlic, bay leaf and pork belly, until garlic is golden brown.
3. Add in soy sauce, vinegar, brown sugar and cook for a couple minutes.
4. Add one cup of water and the potatoes
5. Simmer for 10-15 minutes until potatoes are soft but not over cooked.
6. Serve hot on top of freshly cooked white rice!

Prepared by Neil Russell Garcia
July 30, 2019

Fried Sweet Potatoes

Ingredients

• Sweet potatoes
• Lard

Directions

1. Peel the potatoes.
2. Cut the potatoes in long slices and fry it in lard.
3. Potatoes can also be half boiled, cut in round shapes and then fried quickly in lard.
4. After frying, let the potatoes drain of oil and serve as dry as possible.

Source — Creole Cookery Book
Prepared by Neil Russell Garcia
Louisiana Anthology
July 30, 2019

Fried Sweet Potatoes

Ingredients

• Sweet potatoes
• Lard

Directions

1. Peel the potatoes.
2. Cut the potatoes in long slices and fry it in lard.
3. Potatoes can also be half boiled, cut in round shapes and then fried quickly in lard.
4. After frying, let the potatoes drain of oil and serve as dry as possible.

Source — Creole Cookery Book
Prepared by Neil Russell Garcia
Louisiana Anthology
July 30, 2019

Green Peas

Ingredients

• 1 can green peas
• Salt
• Pepper
• Water

Directions

1. Put peas in a covered vessel with a little salt.
2. Place this in another vessel filled with water.
3. Boil until peas are tender.

Source — Creole Cookery Book
Prepared by Joshua Hamilton
Louisiana Anthology
July 30, 2019

Green Peas

Ingredients

• 1 can green peas
• Salt
• Pepper
• Water

Directions

1. Put peas in a covered vessel with a little salt.
2. Place this in another vessel filled with water.
3. Boil until peas are tender.

Source — Creole Cookery Book
Prepared by Joshua Hamilton
Louisiana Anthology
July 30, 2019

Veal loaf

Ingredients

• 3 pounds of veal
• 2 slices of salt pork
• 2 eggs
• 2 Boston crackers
• 1 teaspoon of salt
• 2 teaspoons of pepper
• 1/4 nutmeg

Directions

1. Chop veal and salt pork into fine pieces
2. Mix eggs until well beaten
3. Finely roll Boston crackers
4. Add salt, pepper, and nutmeg
5. Mix well
6. Bake 2 1/2 to 3 hours
7. Serve cold sliced

Source — Creole Cookery Book
Prepared by Joshua Hamilton
Louisiana Anthology
July 30, 2019