This Easy Pork Afritada Recipe is another version of pork afritada. This recipe will guide you on how to prepare your favorite pork afritada with ease and confidence. My secret for a good pork afritada recipe, and for any other meat recipes, is the quality of the meat. I see to it that I use […]
Papis is a simple beef stew dish that makes use of beef and a can of pork and beans. The beef is sautéed with garlic and onions and then simmered until tender. The can of pork and beans is added at the end to add some texture and flavor to the dish. I would say […]
Beef Stews are made by simmering beef in liquid until it becomes tender. This process makes the beef tender while releasing all its natural flavor. The liquid can be water, beef stock or broth, or even wine. This recipe makes use of beef broth, which is readily available in any grocery store.
Pochero or Puchero is a well-loved Filipino stew. I know that you are familiar with this dish after we featured two variations: Beef Pochero and Chicken Pochero.
To complete our Pochero series, I thought of sharing this Pork Pochero recipe. This pretty much uses the same ingredients. However, there are some differences in the way the ingredients are prepared. Since we now have three recipe variations, it will make more sense if different options in preparation are presented. For example: this recipe does not require plantains to be fried while the previous recipes do.
Chicken Pochero is a type of stew composed of chicken, sausage, vegetables, plantains, and tomatoes. The harmonious collaboration of different flavors makes this dish extra special.
I love to have this stew during cold seasons. Sipping the hot soup makes me feel warm and comfortable, while the indulging tastes makes my day complete.
This recipe is not very different from the Beef Pochero that we previously featured. Instead of using Chorizo de Bilbao, I opted for Chinese sausage. I also used plantains, instead of “Saging na Saba”.
Try this Chicken Pochero Recipe and let me know what you think.
Dinuguan or Blood Stew is a dish wherein pig or cow’s blood is cooked with meat and other ingredients. This is considered as an authentic Filipino food and is best eaten with steamed rice buns called “puto”.
Unlike our previous Pork Dinuguan recipe, this version makes use of the pig’s innards. The heart, liver, and intestines are sautéed to reduce the gamy scent then mixed with other ingredients to form a bizarre yet delightful concoction.
This dish might seem unusual or disgusting to those who are not familiar with it. Like other peculiar dishes, it takes an acquired taste to like and enjoy this stew. Once an acquired taste develops, you will never look at this dish the same way again.
Try this Dinuguang Lamang Loob recipe and let me know your thoughts.
Pesang Isda or Fish in Ginger Stew is one of the dishes that make me consume more steamed rice than the usual. This delightful dish involves cooking medium to large sized fish in a broth that are mainly composed of rice washing and ginger; vegetables such as bok choy or pechay are also included for added flavor and nutrition. It has been a common practice to use “dalag” (mudfish) for this recipe, but feel free to use any medium to large size fish that you desire.
When skimming the recipe, you’ll notice that I first fried the fish before cooking it with the rest of the ingredients. This is not the traditional method in making Pesang Isda but rather a technique that I learned from my mom. This method makes the fish taste better and provides a more stable texture that prevents flaking when cooked in water for a long time. Rice washing, on the other hand, makes the soup richer and thicker. I usually add this to ginger stews such as this and Tinolang Manok.
Pork Estofado is a stewed pork dish served with fried plantains. This pork recipe is comparable to pork adobo but, the use of carrots and fried plantains provide distinction to this dish.
I like the idea of having plantains in pork and beef dishes. Plantains or “saging na saba” help improve the flavor of a dish and adds a little sweetness to it. Take the beef pochero as an example: the sweetness of the plantains blends well with the other ingredients producing a great tasting dish. Sometimes, I also use plantains in Beef Nilaga to add more life to it.
Do you like the idea of using plantains (saba) in some of the dishes that you cook?
Try this Pork Estofado recipe and let me know your thoughts.
Callos or ox tripe stew is a Filipino-Spanish dish made from ox tripe and veal shanks (ox feet). The tripe and shanks are boiled and simmered until the texture becomes extra tender; this makes eating this dish pleasurable. Different vegetables can also be added but the commonly used are carrots, chick peas (garbanzos), and bell pepper.
I like this dish because of its texture. The extra tender tripe and fat from the ox feet literally melts in your mouth while the luscious taste of chorizo and bacon lingers around – inviting you to try more. Though it looks and sounds enticing (which it does), moderation is still recommended because of the high fat and cholesterol content of this dish. It is good to enjoy food but it is better to enjoy life.
Try this Callos recipe.
Beef Mechado is a type of stew with tomato sauce. This dish is somewhat similar to other Filipino dishes such as the Kaldereta (caldereta), Estofada (or Estofado), and as well as the Afritada because of the base ingredient used (which is tomato sauce). If we look closely, there are differences (aside from the name 🙂 )such as the manner of cooking or preparation and ingredients used.
I enjoy eating tomato based dishes especially if beef is used. However, the time needed to tenderize the meat tests my patience. Good thing I was able to buy a reliable pressure cooker to solve my problem. I acknowledge the fact that slow cooked meals are still the best but sometimes we need to improvise our cooking methods to suit our busy world.
Try this Beef Mechado Recipe.