ETCETERA

Beef Asado II Recipe

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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">INGREDIENTS:</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 lb. beef, cut into thinly strips</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 tbsp. butter</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 cloves garlic, minced</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 onion, finely chopped</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 tbsp. soy sauce</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 tbsp. Worcestershire sauce</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 tsp. salt</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">spring onions, cut into 2 inch long – for garnishing</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">INSTRUCTIONS:</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In a skillet over medium heat, melt butter. Add beef strips and stir-fry for 3 to 5 minutes or until lightly brown.</span></center>
<center style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add garlic and stir until fragrant. Add chopped onions and sauté for 3 minutes and then pour in soy sauce, Worcestershire sauce, and salt. Let it simmer over medium-low heat.</span></center>
<center style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">If sauce is about to dry up and meat is still tough, just add 1/2 cup of water. Continue cooking until meat is tender.</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Remove from heat. Arrange on a serving plate and sprinkle with spring onions on top. Serve with patis (fish sauce) and calamansi juice as sauce.</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Source: Filipino Recipe Sites</span></center>
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Beef Asado II Recipe

INGREDIENTS: 1/2 lb. beef, cut into thinly strips 2 tbsp. butter 3 cloves garlic, minced 1 onion, finely chopped 2 tbs...

Roasted Pork Belly “Lechon” Recipe

DSwan 0 6:45 PM

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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">INGREDIENTS:</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">    1.5 kg pork belly slab, skin on</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">    3 whole garlic bulbs, peeled and roughly chopped</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">    ½ cup oregano leaves, washed then chopped</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">    3 red onions, peeled and chopped around 4 – 5 lemongrass stalks, sliced the zest from 1 lemon</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">    juice from 1 lemon</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">    a little over 1/8 cup salt, plus more for an even rub around the pork</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">    4 tablespoons crushed black pepper</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">INSTRUCTIONS:</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Combine all the aromatics in a bowl and mix well.</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Lightly mash everything together with the back of a spoon.</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Alternatively, use a food processor to bring everything together with only around 2-3 pulses.With the skin side down, rub the mixture all over the meat.</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Roll the slab, carefully invert the meat and secure it with butcher’s twine.</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It’s okay if there are a few pieces of herbs that fall off, you can place it back later.</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Rub coarse salt all over the meat, including the skin.</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">With a paring knife or fork, poke the skin of the meat. This will ensure a nice crackling.</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Transfer it to a roasting fitted with a rack and the bottom lined with foil.</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Place it in the refrigerator to chill overnight. This will dry the skin, which helps the crackling form.</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Preheat the oven to 160 C. Just to be sure, pat the skin of the pork dry with a paper towel. Roast the pork for 5 hours.</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Afterwards, increase the temperature to 220 C, and allow the pork’s crackling to form. This will take another 30 minutes to an hour.</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">When done, remove from the oven and allow to cool a bit before slicing. Enjoy!</span></center>
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Source: The Hungry Giant</center>
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Roasted Pork Belly “Lechon” Recipe

INGREDIENTS: 1.5 kg pork belly slab, skin on 3 whole garlic bulbs, peeled and roughly chopped ½ cup oregano le...

Classic Macaroni Salad Recipe

DSwan 0 6:40 PM

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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">INGREDIENTS:</span></center>
<center style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 4 cups uncooked elbow macaroni</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 1 cup mayonnaise</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 1/4 cup distilled white vinegar</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 2/3 cup white sugar</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 2 1/2 tablespoons prepared yellow mustard</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 1 1/2 teaspoons salt</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 1/2 teaspoon ground black pepper</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 1 large onion, chopped</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 2 stalks celery, chopped</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 1 green bell pepper, seeded and chopped</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 1/4 cup grated carrot (optional)</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 2 tablespoons chopped pimento peppers (optional)</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">INSTRUCTIONS:</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bring a large pot of lightly salted water to a boil. </span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add the macaroni, and cook until tender, about 8 minutes. </span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Rinse under cold water and drain.</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. </span></center>
<center style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.</span></center>
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Source: All Recipes</center>
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Classic Macaroni Salad Recipe

INGREDIENTS: 4 cups uncooked elbow macaroni 1 cup mayonnaise 1/4 cup distilled white vinegar 2/3 cup white sugar ...

Lumpiang Shanghai Recipe

DSwan 0 6:37 PM

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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">INGREDIENTS:</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 kilo of ground pork</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">½ cup of minced onions</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 cup of minced carrots</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 pieces of eggs</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 teaspoons of salt</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 teaspoons of garlic powder</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">¼ cup minced parsley</span></center>
<center style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 teaspoon of ground black pepper</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Lumpia wrapper (for wrapping)</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></center>
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<center style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">INSTRUCTIONS:</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Combine ground pork and all ingredients. Put two eggs to provide sufficient moisture. Mix thoroughly until desired consistency is achieved.</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Set aside, covered, and refrigerate for at least 30 minutes to 1 hour.</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Meanwhile, separate the lumpia wrapper individually.</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Wrap 2 tablespoons of the lumpia mixture in a piece of lumpia wrapper. Seal it using egg white or beaten egg. Continue to do so with the rest of lumpia mixture in the bowl.</span></center>
<center style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Deep fry each lumpia in a pan filled with cooking oil for 10 minutes or until lumpia turns golden brown.</span></center>
<center style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Remove lumpia from the fryer and set aside to allow cooking oil to drip. Put into a serving plate with sweet and sour sauce.</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Serve at labanan ang gutom!</span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></center>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Source: Gutom Ako</span></center>
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Lumpiang Shanghai Recipe

INGREDIENTS: 1 kilo of ground pork ½ cup of minced onions 1 cup of minced carrots 3 pieces of eggs 2 teaspoons of salt ...

Baked Leche Flan Recipe

DSwan 0 6:35 PM

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<center style="text-align: left;">
<center style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Ingredients for the custard:</span></center>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></center>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">10 egg yolks</span></center>
<center style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 can condensed milk</span></center>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1/2 cup fresh milk</span></center>
<center style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1/2 tsp. lemon zest</span></center>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">3/4 cups brown sugar</span></center>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></center>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><center style="text-align: left;">
For the toppings: (Optional)</center>
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</center>
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Kiwi</center>
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Cherry</center>
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Or any citrus fruit</center>
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</center>
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Procedure:</center>
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1. Preheat oven to 150 degrees Celsius.</center>
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2. In a small saucepan over low heat, dissolve the sugar until it is caramelized into a golden brown syrup. Carefully transfer into your baking pan covering its entire bottom.</center>
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3. In a mixing bowl, cream together the egg yolks and both the condensed and fresh milk. Add the lemon zest.</center>
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4. Pour the mixture onto the prepared baking pan with the caramelized sugar and cover tightly with aluminum foil. Bake in the oven for at least 45 minutes.</center>
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5. Remove from heat and let it cool.</center>
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6. Transfer to a serving platter by flipping the baking pan upside down. Top with you fruit of choice.</center>
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Source: Jane's Kitchen</center>
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Baked Leche Flan Recipe

Ingredients for the custard: 10 egg yolks 1 can condensed milk 1/2 cup fresh milk 1/2 tsp. lemon zest 3/4 cups brown s...

Humba De Bohol Recipe

DSwan 0 6:27 PM

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Humba De Bohol Recipe

INGREDIENTS: 1 lb pork butt, cut in large cubes 4 cloves garlic, minced 1 tbsp sugar 1 tbsp patis (fish sauce) 2 bay lea...