This Sprite pork adobo recipe shows how to make tender pork belly cooked in a sweet, tangy, and savory Filipino-style sauce.

Warm nights call for dinners that feel right at the table, from bowls and handhelds to main plates you can serve without ...

Fire up the grill and mop on the sauce, it's time to feel like a barbecue pitmaster! These slathered, rubbed, spiced and ...

HONOLULU (HawaiiNewsNow) - A new dish is coming to the menu for Hawaii public school lunches. Cafeterias statewide were given the chance to serve pork guisantes for lunch, made with locally sourced ...

Heat oven to 450°F. In small bowl, mix together chili powder, Adobo, cumin, dark brown sugar and cinnamon until well combined. Stir olive oil into Adobo mixture until completely saturated. Using paper ...

GRAND RAPIDS, MI - A new family-owned restaurant offering Filipino cuisine is hosting its grand opening this month in Grand Rapids. Ace Marasigan, the founder of the Grand Rapids Asian-Pacific ...

Filipino pork adobo over rice in serving bowls with garnishes - Julie Kinnaird/Chowhound Adobo is the celebrated national dish of the Philippines for good reason. A classic "low and slow" cook, adobo ...

Sprite pork adobo is a Filipino version of the classic adobo using soda for a light sweetness. The pork is simmered in soy sauce, vinegar, and garlic until tender. Ingredients: Pork belly, Sprite, soy ...

Select an option below to continue reading this premium story. Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. Probably the most important thing I learned from Nancy was ...

Grab your wok and pressure cooker for this staple Filipino pork dish, courtesy of Rex Alba. Rex Alba (Columbus, OH) is a physical therapist and devoted husband with a deep passion for Filipino cuisine ...

Add Yahoo as a preferred source to see more of our stories on Google. Pulehu means "to cook over hot coals" in Hawaiian, and this recipe for grilled steak tip skewers has both a homemade basting sauce ...

Chef Sheldon Simeon reimagines Mexican elote through the lens of Hawai'i, layering creamy calamansi mayo, seaweed flakes, and Japanese chile onto grilled corn. The island-style side is ready in 25 ...