Teri Meatballs

Pork Adobo Teri Meatballs

Chicken Sunday Adobo

Prime Shoyu Rib – Chicken

Shoyu Pork Adobo Spareribs

Pork Wednesday Guisantes

Pork Saturday Adobo

Mushroom Thursday Meatball Roast Turkey

Teri Tuesday Meatballs

Pork Monday Adobo

Mushroom Meatball

Prime Rib

Choose your own mix plate

Shoyu Spareribs

Roast Turkey

Mushroom Chicken

Shoyu Chicken

Chicken Adobo

Pork Guisantes

Pork Adobo

Meat

Fried Rice w / Luncheon Hot Dog Meat

French Toast Platter

Egg Fried and Egg Meat Sandwich

In a large bowl, combine panko breadcrumbs and milk; let sit 2 minutes until the panko softens.

Prepare Mixture

Add the ground beef, ground pork, minced garlic, grated ginger, chopped green onions, egg, soy sauce, sesame oil, salt, and black pepper to the bowl with soaked panko.

Using clean hands or a sturdy spoon, gently mix ingredients until just combined. Do not overwork the meat — mix until uniform in appearance (about 20–30 strokes).

Cover the bowl and refrigerate the mixture for 20 minutes to firm up and let the flavors meld. Meanwhile, prepare the teriyaki glaze ingredients.

Line a baking sheet with parchment or plastic wrap. Using a tablespoon or small cookie scoop, portion the mixture into 1 1/4-inch (roughly golf-ball-sized) meatballs. You should get about 18–22 meatballs depending on exact size.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add neutral oil and swirl to coat the pan.

When the pan is hot, add meatballs in a single layer without crowding (work in batches if necessary). Allow them to brown undisturbed for 2–3 minutes to develop a crust, then gently roll to brown other sides, about 6–8 minutes total until nicely browned and almost cooked through. Internal temperature should reach 155–160°F (68–71°C).

If meatballs are browning too quickly before cooking through, reduce heat to medium and cover for 2–3 minutes to finish cooking, or transfer to a 350°F (175°C) oven for 6–8 minutes to complete.

Remove meatballs to a plate and set aside while you make the glaze.

In a small saucepan or the same skillet wiped clean, combine 1/2 cup soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar.

In a small bowl, whisk cornstarch with 1 tablespoon water to make a smooth slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer for 1–2 minutes until the sauce thickens to a glossy glaze consistency. If the sauce becomes too thick, add 1–2 tablespoons water to reach desired thickness.

Taste and adjust seasoning — add a pinch of sugar for sweetness or a splash of soy for saltiness if needed.

Stir in toasted sesame seeds and remove from heat.

Return the cooked meatballs to the skillet with the warm teriyaki glaze. Gently toss or spoon glaze over the meatballs until evenly coated and heated through, about 1–2 minutes. Heat should be enough to bring meatballs to 165°F (74°C) if checked.

Transfer glazed meatballs to a serving plate. Sprinkle with sliced green onions and additional toasted sesame seeds for garnish.

Serve immediately over steamed rice with steamed vegetables if desired.

ground beef (80/20)

ground pork

panko breadcrumbs

milk

large egg

green onions (finely chopped)

garlic (minced)

fresh ginger (grated)

soy sauce

sesame oil

salt

black pepper (freshly ground)

neutral oil (for frying)

mirin

sake (or additional mirin)

brown sugar

honey

cornstarch

water (for slurry)

toasted sesame seeds

green onions (sliced, for garnish)

steamed rice or sticky rice

steamed broccoli or bok choy

Place panko breadcrumbs in a small bowl and pour in the milk. Let sit for 5 minutes until absorbed.

Soak breadcrumbs

In a large mixing bowl, add ground pork, soaked panko, beaten egg, minced garlic, sliced white/light-green parts of green onions, soy sauce (1 tbsp), oyster sauce, salt, and black pepper. Mix gently with your hands or a spoon until just combined; avoid overworking to keep meatballs tender.

Combine meatball ingredients

Using wet hands or a 1.5-tbs scoop, portion out and roll mixture into meatballs about 1 to 1.25 inches (roughly 20–24 meatballs from 1 lb). Place formed meatballs on a tray, cover, and chill in the refrigerator for 15 minutes to help them hold shape.

Form meatballs

Heat a large skillet over medium heat and add 2 tbs vegetable oil. When shimmering, add meatballs in a single layer without crowding. Cook 2–3 minutes per side, turning to brown evenly (they will not be fully cooked). Remove browned meatballs to a plate while you make the sauce.

Pan-fry meatballs

In the same skillet (wipe excess oil if desired, leaving fond), add the smashed garlic cloves and grated ginger. Sauté 30 seconds until fragrant over medium heat. Add soy sauce (3/4 cup), vinegar (1/4 cup), water (1/4 cup), brown sugar, honey, mirin (optional), bay leaf, and peppercorns. Stir to combine and bring to a gentle simmer.

Build the sauce

Return the browned meatballs to the skillet, nestling them into the liquid. Reduce heat to low and cover partially. Simmer gently for 10 minutes until meatballs are cooked through (internal temp 160°F/71°C) and flavors meld.

Simmer with meatballs

Remove meatballs to a plate with a slotted spoon, increase heat to medium-high and let the sauce boil to reduce for 3–4 minutes until slightly syrupy. Mix cornstarch with 1 tbs cold water to make a slurry, then whisk slurry into the simmering sauce. Cook 1 minute until glossy and thick enough to coat the back of a spoon. Return meatballs to the skillet and toss gently to coat in the glaze. Cook 1 minute more so meatballs absorb glaze.

Reduce and glaze

Transfer glazed meatballs to a serving platter. Sprinkle toasted sesame seeds and sliced green onions over the top. Serve immediately with steamed rice and optional pickled cucumber or quick achar on the side to cut the richness.

whole milk

green onions (finely sliced, white + light green)

oyster sauce

black pepper

vegetable oil (for frying)

cane vinegar (or white vinegar)

water

garlic (smashed)

bay leaf

black peppercorns (crushed or whole)

mirin or rice wine (optional)

cold water (for slurry)

green onions (thinly sliced, green parts)

pickled cucumber or quick achar (optional)

Place the chicken thighs in a large bowl or resealable bag. Add soy sauce, vinegar, smashed garlic (reserve a couple cloves for frying later if desired), bay leaves, whole peppercorns, and brown sugar. Turn to coat, then marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours for deeper flavor.

Marinate the chicken

Heat 2 tbs cooking oil in a large heavy skillet or Dutch oven over medium-high heat. Remove chicken from the marinade (reserve marinade and solids) and pat lightly dry with paper towels. Working in batches if necessary, brown the chicken skin-side down for 4–5 minutes until golden and crisp; flip and brown the other side 2–3 minutes. Transfer browned pieces to a plate.

Brown the chicken

Lower heat to medium. Add the sliced onion to the pan and sauté 2 minutes to soften slightly. Pour the reserved marinade (including garlic, bay leaves and peppercorns) and 1 cup water into the pan to deglaze, scraping up browned bits. Add the browned chicken back into the pan skin-side up, bring the liquid to a simmer.

Deglaze and combine

Reduce heat to low, cover partially, and simmer gently for 25–30 minutes, turning the chicken once halfway through so it cooks evenly and absorbs sauce flavor. Check for doneness — juices should run clear and internal temperature 75°C/165°F. If sauce is too thin, remove lid for final 5–8 minutes to reduce.

Simmer until tender

For extra-crisp skin, transfer chicken to a sheet tray and broil 3–4 inches from the element for 2–4 minutes until skin crisps (watch carefully). Alternatively, increase skillet heat to medium-high and sear skin-side down for 1–2 minutes to re-crisp.

Crisp the skin (optional)

Taste the adobo sauce and adjust: add up to 1 tsp sugar if too sour, or 1 tbs soy if too sharp. Remove bay leaves. If you prefer a thicker glaze, simmer the sauce on medium-high for 3–5 minutes until it coats the back of a spoon; spoon sauce over the chicken.

Adjust seasoning and reduce sauce

Arrange chicken over steamed jasmine rice. Spoon warm adobo sauce and softened onions over the chicken. Garnish with sliced scallions, a sprinkle of freshly ground black pepper, and fried garlic if using. Serve with lime or calamansi wedges on the side to squeeze over just before eating.

Plate and garnish

bone-in chicken thighs (skin on)

cane vinegar (or apple cider vinegar)

bay leaves

whole black peppercorns

garlic cloves, peeled and smashed

white onion, sliced into 1/2" strips

cooking oil (vegetable or canola)

freshly ground black pepper

scallions, thinly sliced

optional: fried garlic for garnish

steamed jasmine rice

lime or calamansi wedges

Pat the chicken thighs dry with paper towels. Trim excess fat, then season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Prepare the chicken

In a medium bowl combine 1 tbsp shoyu, 1 tbsp mirin, 1 tbsp sake, 1/2 tsp dark soy (optional), 1 tsp brown sugar, 1 tsp grated ginger, 1 minced garlic clove, and 1/2 tsp sesame oil. Whisk until sugar dissolves and ingredients are homogeneous.

Make the marinade

Place the seasoned thighs in a zip-top bag or shallow dish. Pour the marinade over the chicken, pressing out excess air and ensuring pieces are coated. Marinate in the refrigerator for 30 minutes to 2 hours (30 minutes for basic flavor, up to 2 hours for deeper penetration). Remove chicken from fridge 15 minutes before cooking to come closer to room temperature.

Marinate

Heat a large skillet (preferably cast iron) over medium-high heat. Add 1 tbsp vegetable oil and swirl to coat. Remove chicken from the marinade, letting excess drip back into the bowl (reserve marinade). Place thighs skin-side down in the hot pan. Press down lightly so skin makes even contact. Sear without moving for 5–7 minutes, until skin is deep golden-brown and crisp.

Preheat and sear

Flip the thighs and reduce heat to medium. Continue to cook 4–6 minutes until an instant-read thermometer inserted into the thickest part registers 165°F (74°C). If pieces are thick, you can cover the pan for 2–3 minutes to help cook through while retaining moisture.

Finish cooking

While the chicken finishes, combine 2 tbsp shoyu, 1 tbsp mirin, 1 tsp honey, 1/2 tsp rice vinegar, and 1/2 clove finely minced garlic in a small saucepan or bowl. If using the reserved marinade, bring it to a boil for 1 minute to kill bacteria, then add to the glaze and simmer 1–2 minutes until slightly thickened. If using fresh ingredients only, warm gently until honey dissolves and mixture is glossy.

Make the glaze

When chicken reaches temperature, brush the glaze generously over the skin side, then flip and glaze the meat side once. Let the glaze bubble and caramelize in the pan for 30–60 seconds per side, spooning pan juices over the chicken to build a sticky coating. Remove from heat.

Glaze the chicken

Transfer the glazed thighs to a cutting board and let rest 5 minutes. Resting locks in juices and allows glaze to set.

Rest

Slice each thigh into 2–3 pieces across the grain (optional) or serve whole. Arrange over steamed rice or alongside pickled cucumbers.

Slice and plate

Scatter toasted sesame seeds and the thinly sliced scallions over the chicken. Finish with a light sprinkle of shichimi togarashi or chili flakes if desired.

Garnish

Serve immediately while hot with additional glaze on the side if you want extra sauciness.

Serve

boneless, skin-on chicken thighs

shoyu (Japanese soy sauce)

sake (or dry white wine)

dark soy sauce (for color, optional)

fresh ginger, grated

garlic, minced

vegetable oil (for cooking)

kosher salt

shoyu (soy sauce) for glaze

mirin for glaze

rice vinegar

garlic, finely minced (for glaze)

sesame seeds, toasted

thinly sliced scallions

steamed jasmine or short-grain rice

quick-pickled cucumbers or salad

shichimi togarashi or chili flakes

Cut 2 lb pork spareribs into 2-3 bone sections if not already cut. Pat dry with paper towels and season lightly with 1/2 tsp salt and a few grinds of pepper.

Prepare ribs

In a large bowl or shallow dish combine 3 tbs soy sauce, 3 tbs rice vinegar, 1 cup water, 1.5 tbs brown sugar, 2 tbs mirin (if using), 1 tbs ketchup (if using), and 1 tsp toasted sesame oil. Stir until sugar dissolves.

Make marinade

Add 6 smashed garlic cloves, 1 inch sliced ginger, 2 bay leaves, and 1 tsp whole black peppercorns to the marinade. If you like heat, add 1 tsp chili flakes.

Add aromatics

Place the ribs into the marinade, turning to coat. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. You can marinate overnight for deeper flavor.

Heat 2 tsp neutral oil in a large wide skillet or Dutch oven over medium-high heat. Remove ribs from marinade (reserve marinade) and sear ribs in batches until browned on both sides, about 2–3 minutes per side. Transfer browned ribs to a plate.

Sear ribs (optional but recommended)

Pour the reserved marinade into the skillet, scraping up browned bits. Add the ribs back to the pan with any accumulated juices. Bring to a gentle simmer, then reduce heat to low, cover, and simmer gently for 45–55 minutes until the ribs are tender and the meat is pulling away from the bone. Stir occasionally and reduce the liquid to keep a saucy consistency.

Deglaze and simmer

When ribs are tender, remove the lid and increase heat to medium. Boil the sauce gently until it reduces and thickens slightly, about 6–10 minutes. Taste and adjust seasoning — add a pinch more salt or 1/2 tbs sugar if needed.

Reduce sauce

If you prefer a glossy, clingy glaze, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Stir the slurry into the simmering sauce and cook 1–2 minutes until glossy and thickened. Toss the ribs in the glaze to coat evenly.

Optional thickening

Turn off heat and stir in 1 tsp toasted sesame oil for aroma. Transfer ribs to a serving platter and spoon extra sauce over the top.

Finish

Scatter sliced green onions over the ribs and serve immediately with steamed rice or pickled vegetables.

Garnish & serve

pork spareribs

soy sauce (shoyu)

mirin (optional)

ketchup (optional for sheen and tang)

toasted sesame oil

garlic cloves, smashed

ginger, sliced into 1/8" rounds

green onions, trimmed and sliced (for garnish)

chili flakes (optional)

neutral oil (canola or vegetable)

cornstarch (optional, for thickening glaze)

In a medium bowl combine the pork cubes, salt, pepper, minced garlic, ground cumin, dried oregano, 2 tbs olive oil and 1 tbs lime juice or vinegar. Toss until evenly coated. Let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours) to develop flavor.

Marinate pork

While the pork marinates, chop the onion, green pepper, tomato, cilantro and slice the green onions. Measure the tomato paste and set aside.

Prepare sofrito

Heat 2 tbs oil in a large heavy skillet or Dutch oven over medium-high heat. Add the marinated pork in a single layer (work in batches if necessary) and brown on all sides, about 6–8 minutes total. Remove browned pork to a plate and reserve juices in the pan.

Cook aromatics

Lower heat to medium. Add the chopped onion and green pepper to the pan and sauté 4–5 minutes until softened and translucent, scraping up any browned bits. Stir in the tomato and tomato paste and cook 2–3 minutes more until the tomato begins to break down and the paste darkens slightly. Add chopped cilantro and the white parts of the sliced green onions (reserve some green parts for garnish).

Make sofrito

Return the browned pork and any accumulated juices to the pot. Add the chicken broth (about 2 cups) to deglaze the pan, scraping up browned bits from the bottom. Stir in the bay leaf, smoked paprika and sugar (if using). Bring to a gentle simmer, reduce heat to low, cover partially and cook 20–25 minutes until pork is tender but still holds shape.

Combine and simmer

Stir in the thawed green peas and the drained canned beans (if using). Continue to simmer uncovered for 5–7 minutes until the peas are heated through and the sauce has thickened slightly. Taste and adjust seasoning with more salt, pepper or a squeeze of lime juice.

Add peas and beans

Remove and discard the bay leaf. Stir in the reserved green parts of the scallions and a splash of fresh lime juice to brighten the dish. Spoon Pork Wednesday Guisantes into a serving bowl and garnish with additional chopped cilantro and lime wedges. Serve hot over white rice, arroz con gandules, or with warm tortillas.