Main Course

Pork adobo hash

If you’ve ever eaten canned corned beef hash, and liked the salty meat and potato combo, you will adore this dish.

Think of it as crispy adobo flakes tossed with French fries. Leftover pork adobo is shredded, mixed with chopped onion and fried with potatoes until lightly crisp.

Serve with rice (or bread). Enjoy for breakfast, lunch or dinner.

Cook time: 20

Servings: 4 people

Ground pork and vegetable curry

When pressed for time to prepare a meal, there’s no reason to scrimp on flavor and nutrients. Ground meat and vegetables cut into small pieces take only a short time to cook.

Cook time: 15

Servings: 3 people

Ground pork and green beans adobo

A fast cooking meat and vegetable dish bursting with the flavors and aroma of Filipino adobo.

Often cooked with sitaw (yard-long beans), ground pork adobo cooks faster by substituting green beans. Serve over steaming rice for a one bowl meal.

Cook time: 12

Servings: 3 people

Spaghetti with sardines in brandied tomato sauce

Inspired by Aria Cucina Italiana's pasta al fume, the tartness of tomatoes is beautifully balanced by the subtle sweetness of brandy. Note that by the end of cooking time, you won't taste nor smell the brandy in the sauce.

Cook time: 15

Servings: 2 people

Balsamic pork and pineapple adobo

An exciting twist to an old favorite. Add a new brand of acidity to Filipino pork adobo by cooking the meat with balsamic vinegar, and adding chunks of fresh pineapple for a bit of sweetness.

Cook time: 1 10

Servings: 4 people

Potato, egg and salmon salad

Boiled potatoes, broiled salmon and egg halves are tossed with a simple dressing made with olive oil, dill, pickle relish, capers, pickle juice, lemon juice, grated garlic and lemon zest. A citrusy and herby summer salad that's filling enough to be a main course. Serve at room temperature

Cook time: 30

Servings: 4 people

Vietnamese-style sweet sour salmon soup

Inspired by canh chua, Vietnamese sweet and sour soup, the flavor of the broth comes from the combination of sour tamarind juice and chunks of sweet ripe pineapple.

Cook time: 30

Servings: 4 people

Katsudon

Japanese fried breaded pork cutlet (tonkatsu) joins eggs in sweet-salty broth, and the combo goes over a bowl of rice. It’s hard not to fall in love with Japanese food with dishes like katsudon.

Cook time: 7

Servings: 1 person