Recipes

Just as no two islands in the Philippines are the same, 

no two markets are the same. 

We are lucky to live in Iloilo on the agro-diverse island of Panay, close to a major port city, and in a community with a top rate market.

  Tacos de la Calle 

   ▪   2 Kil pork tenderloin, shoulder, or butt

   ▪   1 tbsp sea salt

   ▪   1 tbsp cumin

   ▪   2 tbsp chili powder 

   ▪   1 tbsp oregano

   ▪   2 tbsp garlic

   ▪   1 tbsp palm oil

   ▪   5 medium red onion

   ▪   1/2 cup cilantro

   ▪   6 Peppers

   ▪   12 tortillas

   Cut pork into 2" chunks and place in a bowl.

   Sprinkle salt, cumin, ancho chili powder, oregano and garlic over 

   pork chunks and mix to combine. 

   In a large pan, heat oil on medium high.

   Add pork to heated pan and brown for about 5 minutes.

   Lower heat to low and cover if possible. Mix every 15 min. and cook until 

   pork is tender and falling apart when touched with a fork. 

   Finely chop onion and cilantro and peppers. Add the pork, onions, and cilantro 

   together in a tortilla. Top with the juice of a kalamasi. 

  Ube Chips

   

   Slice paper thin. Fry in palm oil until crisp. Salt. 

   Add some fresh herbs to the   salt if available.

  Gold Eagle Beer 

   Wrap in a coozie and serve cold.