Ingredients :

· 1-1/2 lb. pork, cubed
· 2 cloves garlic, minced
· 2 onions, sliced
· 1/3 cup sugar
· 3/4 cup water
· 1-1/2 tbsp. patis (fish sauce)
· 1-1/2 tbsp. lime juice
· 1/2 tsp. salt
· 1/2 tsp. five spice powder
· red chili peppers
· 2 green onions (scallions), chopped, for garnishing · oil, for frying

Cooking Procedures :

1. In a heavy-based pan, heat oil. Add pork cubes and stir-fry until turn into lightly brown. Add garlic and onions and cook until onions are soft and translucent. Remove from heat. Set aside.
2. In a separate saucepan, mix sugar with water. Stir over low heat until sugar dissolves. Bring to a boil and then reduce heat and simmer until liquid is golden.
3. Remove from heat. Carefully add fish sauce and lime juice, which will spatter. Return to heat and stirring quickly to remove any lumps and until the sauce reduces a little.
4. Meanwhile, return the pan with the pork mixture to reheat. Add salt, five-spice powder and chili peppers. Stir to blend. Add in the caramel sauce and cook for a minute, stirring to combine.
5. Transfer to a serving dish. Sprinkle green onions (scallions) on top and serve.

Ingredients :

· 4 pork chops
· 1 tsp. salt
· 1/3 tsp. pepper
· 1/2 cup flour
· 1/2 tsp. garlic powder
· 1 egg
· 2 tbsp. water
· salt and pepper, to taste
· 1/2 cup breadcrumbs
· oil, for frying

Cooking Procedures :

1. Rub pork chops with salt and pepper. Let stand for about 30 minutes in the refrigerator.
2. In a bowl, combine flour and garlic. Set aside. In another bowl, whisk egg with water and season with salt and pepper until well blended. Set aside.
3. Dredge each chops with flour. Then dip in egg mixture until well coated and roll in breadcrumbs. Shake off excess crumbs. Place chops on a clean plate and let it rest for 10 to 15 minutes for the coating to set.
4. Heat oil in a skillet (or fryer, if using) over medium heat. Fry breaded chops for about 10 to 12 minutes on each side, turning only once. Drain on paper towels. Transfer to a serving platter and serve.
5. Alternatively, place breaded chops on a rack of a roasting pan. Put pan in the center of the oven and bake at 350°F for about 45 minutes.

Ingredients :

· 2 lb. baby back pork ribs, cut in half
· 4 cloves garlic, minced
· 2 tbsp. grated ginger
· 1 onion, chopped
· 8 cloves, crushed
· small handful peppercorns (or Szechuan peppercorns)
· 1/2 dried chili pepper, crushed (or 1 fresh chili, minced)
· 1/2 cup soy sauce
· 1/3 cup hoisin sauce
· 1/3 cup honey
· grated orange zest
· juice of 1 orange
· juice of 1/2 lime
· 1/2 cup dry sherry · water

Cooking Procedures :

1. Preheat oven to 325°F. Prepare a shallow roasting pan and set aside.
2. Combine garlic, ginger, onion, cloves, Chinese peppercorns, chili, soy sauce, hoisin sauce, honey, orange zest, orange juice, lime juice and sherry in a bowl or resealable plastic bag. Mix well.
3. Add baby back ribs and turn to cover with the marinade. Place in the fridge, marinate for four hours or overnight.
4. Add ribs and marinade to a shallow roasting pan. Pour enough water to just cover the ribs. Cover with aluminum foil. Transfer to oven and place in the center rack. Bake for 2 to 2-1/2 hours or until ribs start getting a little tender, turning often to ensure even cooking.
5. Remove foil and cook for an additional 30 minutes or until ribs are tender and most of the liquids evaporated.
6. Remove from the oven. Cut the rack into rib portions. Transfer to a serving platter. Serve hot.

Ingredients :

· 2 tbsp. oil
· 1 lb. pork, cubed
· 3 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, coarsely chopped
· 3 tbsp. bagoong alamang (salted shrimp paste)
· 2 tbsp. calamansi concentrate
· 1 tbsp. sugar
· 2 tbsp. butter

Cooking Procedures :

1. Pan fry pork cubes in hot oil until light brown. Set aside.
2. In the same pan, sauté garlic, onion and tomatoes for a few minutes until soft and wilted.
3. Add bagoong alamang, calamansi, sugar and butter.
4. Pour in back the pork and mix well until coated.
5. Cover and simmer, stirring occasionally until mixture thickens. Serve hot.

Ingredients :

· 1/2 lb. beef sirloin (or beef tenderloin steaks), cut into thin strips
· 2 tbsp. calamansi concentrate
· 2 tbsp. soy sauce
· 1 tsp. salt
· 1 tsp. pepper
· 3 tbsp. oil
· 1 onion, cut into rings

Cooking Procedures :

1. Slice beef across the grain. Cut into 2 inches length.
2. Marinate meat in calamansi, soy sauce, salt and pepper (by smelling the aroma of the marinated beef, you’ll know it is well seasoned or not; adjust or correct the seasoning according to your style and liking). Refrigerate for 30 minutes.
3. Pan fry onion rings in hot oil. Cook until onions are soft and translucent. Set aside.
4. In the same pan, stir-fry beef until cooked and tender. Transfer to a serving platter. Garnish with onion rings and serve.

Ingredients :

· 1 lb. beef flank or boneless sirloin steak
· 1 tbsp. vegetable oil
· 1 tsp. cornstarch
· 1 tsp. salt
· 1 tsp. sugar
· 1 tsp. soy sauce
· dash of white pepper

· 4 oz. snow peas (pea pods)
· 1 lb. asparagus
· 2 green onions (with tops)
· 1/4 cup chicken broth (or cold water)
· 2 tbsp. cornstarch
· 2 tbsp. oyster sauce
· 1 tsp. sugar

· 3 tbsp. vegetable oil
· 1 tsp. finely chopped gingerroot
· 1 tsp. finely chopped garlic

· 2 tbsp. vegetable oil
· 1 tsp. salt
· 2 tbsp. dry white wine · 1/2 cup chicken broth

Cooking Procedures :

1. Trim fat from beef and slice beef with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices. Set aside.
2. In a glass or plastic bowl, mix vegetable oil, cornstarch, salt, sugar, soy sauce and pepper. Stir in beef. Cover and refrigerate 20 minutes.
3. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook for a minute. Drain. Immediately rinse under running cold water and drain.
4. Cut asparagus into 2 inch pieces, discarding brown tough ends. Set aside. Cut green onions into 2 inch pieces and cut pieces lengthwise into thin strips. Set aside. Mix chicken broth, oyster sauce and sugar in a small bowl. Set aside.
5. Heat vegetable oil in a wok (or a skillet) over medium-high heat. Add beef, gingerroot and garlic. Stir-fry until beef is brown for about 3 minutes. Remove beef and set aside.
6. In the same wok, add 2 tbsp. oil. Add asparagus and salt. Stir-fry for a minute. Add white wine. Cook and stir 30 seconds. Pour in chicken broth and stir. Add in back the beef. Stir to combine. Correct seasonings. Pour in cornstarch mixture, cook and stir until thickened for about 20 seconds. Add pea pods. Cook and stir 30 seconds. Stir-fry until well combined.
7. Remove from heat. Transfer to a serving platter. Garnish with green onions and serve.

Ingredients :

· 1-1/2 lb. pork, cut into serving pieces
· 3 cloves garlic, crushed
· 1/3 cup vinegar
· 3 tbsp. soy sauce
· 1 bay leaf
· salt to taste
· 1/4 tsp. pepper or 1 tsp. peppercorns
· 1 tbsp. sugar (optional)
· 1/2 cup water
· oil, for frying

Cooking Procedures :

1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.
2. Place pot over medium heat and bring to a boil.
3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside.
4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.
5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.
6. Remove from heat. Serve hot.

Ingredients

• Boss Sauce Hot or Mild* (*Your choice… most prefer HOT!)
• 1 tsp. celery seed
• 1 tbsp. finely sliced scallion (green onion)
• 1 tbsp. oil
• 3 lbs. chicken, cut up

Directions

Preheat Oven to 450 degrees. Place chicken wings in a shallow baking dish or cookie sheet with sides in a single layer. Bake wings 30-35 minutes or until cooked through. Pour BOSS SAUCE over wings and bake another 10 minutes, until wings are glazed with BOSS SAUCE.

Ingredients

• 6 boneless chicken breasts
• 1 cup maple syrup or pancake syrup
• 1/2 cup catsup
• 1/2 cup vinegar

Directions

Preheat oven to 350 degrees F.

Trim excess fat and skin from chicken and lay flat in a 13 x 9-inch baking dish.

Combine remaining ingredients in bowl and mix well with a wire whisk. Pour over chicken breasts and bake for 30 to 45 minutes, until chicken is tender and sauce is thickened, turning and basting two or three times during baking.

Ingredients

• 1 cup shredded Swiss cheese
• 1 cup chopped fresh mushrooms
• 2 pounds lean ground beef
• 2 (1 ounce) envelopes dry onion soup mix

Directions

Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, toss together the cheese and mushrooms. In a separate bowl. mix together the ground beef and onion soup mix.
Divide the beef into 12 to 16 balls, then form them into small, thin heart shaped patties. Press an indention into the center of half of the hearts, and fill with the cheese and mushrooms. Place another patty on top, and press to seal the hearts around the filling. Place in a shallow baking dish.

Bake for 30 to 40 minutes in the preheated oven, until beef is well done, and filling is hot.