Admin Team's Recipe
Sharing these recipes with you was a treat — both admins had fantastic picks! We wanted to share a little sweet and savory with you, so here are two favorites from their kitchens.
First is a classic: Chocolate Chip Cookies. Soft in the center, a little crisp on the edges, and full of chocolate. Cooling the butter and chilling the dough help them bake up thick and chewy.
Next is a Filipino comfort dish: Adobong Pork Liempo. Tender, flavorful, and perfectly balanced with soy sauce, vinegar, garlic, and spices. It’s one of those dishes that makes the whole house smell amazing and is always best with hot rice.
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch*
- 1/2 teaspoon salt
- 3/4 cup (170g/12 Tbsp) unsalted butter, melted & cooled for 5 minutes
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks
Instructions:
Step 1:
In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
Step 2:
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg and egg yolk until combined, then whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or spatula. The dough will be very soft, thick, and shiny. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
Step 3:
Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. I highly recommend chilling the cookie dough overnight to prevent overspreading.
Step 4:
Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
Step 5:
Using a cookie scoop or Tablespoon measuring spoon, scoop the chilled cookie dough, about 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium-large cookies. Roll into a ball, then use your fingers to shape the cookie dough so that it’s taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Arrange the cookies 3 inches apart on the prepared baking sheets.
Step 6:
Bake the cookies for 13–14 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is optional and only for looks!
- Store tightly covered at room temperature for up to 1 week.
Ingredients
- 1 kg pork belly (liempo), cut into 2-inch cubes
- 1/2 cup soy sauce
- 1/2 cup vinegar (cane or white vinegar)
- 6 cloves garlic, crushed
- 1 medium onion, sliced
- 2–3 bay leaves
- 1 teaspoon whole black peppercorns
- 1 cup water
- 2 tablespoons cooking oilSalt and pepper to taste
- Optional: 1–2 potatoes, cut into chunks or 1 red chili for spice
Instructions:
- Marinate the pork: Combine pork, soy sauce, half of the crushed garlic, and a pinch of black pepper in a bowl. Marinate for at least 30 minutes, ideally 1–2 hours for better flavor absorption.
- Brown the pork (optional): In a pan, heat oil over medium heat. Sauté the remaining garlic and onions until fragrant. Brown the pork pieces lightly; this step adds flavor but can be skipped for a simpler method.
- Simmer the adobo: Add the vinegar to the pork and do not stir for the first 3–5 minutes to cook off the strong vinegar taste. Add water, bay leaves, and remaining peppercorns. Bring to a boil, then lower the heat and simmer for 30–45 minutes, covered, until the pork is tender. Stir occasionally. Adjust seasoning with salt and pepper.
- Optional thickening or caramelizing: Once the pork is tender, uncover the pan and cook over medium-high heat to reduce the sauce for a thicker consistency. Some add sugar to lightly caramelize the sauce for a sweeter flavor.
- Serve: Transfer the adobong pork liempo to a serving plate. Serve hot with steamed rice. Garnish with sliced spring onions or fried garlic if desired.
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