Pork Ginataan with Squash and String Beans is a rich and delicious Filipino dish that makes use of pork, coconut milk, and vegetables such as squash and string beans. This recipe has many variations. You can do this with other types of meat and even with seafood such as crab. In fact, Ginataang Sitaw at […]
Pork and Kangkong Guisado is a simple dish that you can serve during ordinary days. I like this because it is delicious, easy to prepare, and budget friendly. I enjoy eating this dish with a cup of white rice — oh, I mean 2 cups. I used pork shoulders because it contains some fat that […]
Basil Pork is a simple and delicious Asian dish that I enjoy when I get the chance. Today was one of these chances because I was able to get some fresh holy basil. Although regular fresh basil can be used, I still try to use holy basil to make it taste more authentic. I love how […]
Kung Pao Pork is a variation Kung Pao chicken, which is a delicious dish that I always enjoy in Chinese take-outs – especially if I have it with Yang Chow fried rice. This dish is a bit spicy, but very tasty. The addition of zucchini and bell pepper balanced the flavor of this dish and […]
Orange Glazed Pork is something that you should try to make if you want to make your lunch more interesting. If you are a fan of orange chicken, you will like this dish. It taste almost like it less the sticky texture. I love to have orange glazed pork for lunch along with yang chow […]
KBL stands for Kadyos, Baboy, at Langka. This is a popular Ilonggo dish that I enjoy eating. Kadyos (or kadyos) are pigeon peas. I know that this ingredient is new to some of our readers, let me tell you more information about it.
This Spicy Bopis Recipe is the response to your requests about a spicier version with sauce using the minimum ingredients possible. If you remember, we were able to post a Bopis Recipe over a year ago. I shot the video when I went to the Philippines. Being there made it possible for me to get […]
Pork Guisantes is a tomato base pork stew. This recipe is similar to Pork Menudo and Pork Afritada, but some ingredients vary.
I use tomato sauce to make this dish back in the days. I only started having canned diced tomatoes a few years ago – when I ran out of tomato sauce. I was in the middle of the cooking process when I realized that I already consumed the last can of tomato sauce for the Pinoy Spaghetti that I made a day before. It was a good thing that I was able to find a can of diced tomatoes sitting in the pantry. The Pork Guisantes dish that I made that day had a fresher flavor. That discovery made me use canned diced tomatoes (or fresh diced tomatoes) ever since.
This is a typical everyday dish fit for lunch or dinner. It is best served with hot steamed rice.
Do you love Pork Adobo? How about creating a twist to the typical Pork Adobo Recipe?
I like to eat garlic fried rice in the morning. Dishes like Tapsilog and Longsilog excite me. There are times when I want to keep it simple by having sinangag na dilis with my fried rice along with some spicy vinegar dip (sinamak). There are even times when I want something unique, something that I’ve never had for a long time.
Crispy Adobo Flakes is one of the dishes that I am referring. If I want to have Crispy Adobo flakes, I should plan ahead for it. Well…even if there is a plan, it does not happen the entire time. I have the tendency to lose control by eating the adobo before they turn into crispy flakes – but not this time. I made sure that I document the steps so that you too can make your own for breakfast.
Crispy Pata is a famous Filipino pork dish that uses a whole pig’s leg. The leg (or pata) is made tender by simmering in water along with other spices. It is then rubbed with seasonings and deep-fried until the texture becomes very crunchy.
This dish can be eaten as a main dish along with pickled green papaya (atchara) and a dipping sauce made from soy sauce, vinegar, brown sugar, and chopped onions. It can also be served as beer food or “pulutan” – which is what Crispy Pata is popularly known for.
By looking at the procedure, you might be thinking that it is easy to cook Crispy Pata. The procedure seems simple, yet the process involves dangerous steps that need extra caution.
Deep frying a whole leg can cause the hot oil to be uncontrollable. It is a must to slightly (not fully, as the cover can pop-up due to pressure) cover the cooking pot while frying. There are also other recipes that require the leg to be frozen then deep-fried immediately. I do not recommend that, at all. The technique can be effective, but it is very risky. It is better to fry the leg in medium heat until it becomes crispy.
Pork and Tofu in Oyster Sauce is a simple dinner recipe composed of pork loin and fried tofu. There is a lot of wonderful flavor going-on with this dish, and it has a nice texture too.
The taste of this dish is quite similar to that of Pork Adobo, but the sauce is more flavorful. If you haven’t tried this dish before, now is the time for you to do so.
The tofu that I used in this recipe is the extra firm tofu that we usually use for Tokwa’t Baboy. I prefer using extra firm tofu because it does not break easily when fried; it can also be fried until the texture becomes crispy. As for the pork, you may use whatever lean part you have there. If you love pork fats, that is fine. Go ahead and use that pork belly in the freezer, but don’t forget to thaw it first.
This recipe will make a perfect main dish; it is also a good “pulutan”. Time to take out a bottle of San Miguel Beer or Stella Artois from the cooler and enjoy!
It is getting colder this past weeks. Autumn is definitely making a statement. I was thinking of something to cook for lunch this morning as I unpack all my fall sweaters and apparel. I have one issue though; I haven’t got anything to cook. It has been four days since my last visit to the grocery store and all I have are a few pounds of pork belly and some vegetables.
I want to have something hot for lunch. A soup maybe or some congee – suddenly, Nilaga (boiled meat) crossed my mind. I needed to check my inventory to ensure that I have all the necessary ingredients – good thing I have more than expected.
Pork belly, potatoes, Napa Cabbage, pork broth, and a little fish sauce is all I needed and all of them are within my reach. As I search my vegetable drawer, I saw half a bunch of spinach sitting around. I don’t have any plans to use it in any dish for this week so I thought of placing it in my Nilagang Baboy (Boiled pork soup) instead of letting it wilt. The dish came out great and it made me feel warm, as expected.
Note: This article is for the What’s Cookin category wherein I blog about simple dishes that I am serving for my family. I’m sure that some of you might want to know about the recipe of Nilagang Baboy. Don’t worry; you can always refer to our Nilagang Baka (Beef Nilaga) recipe. You may use Napa Cabbage or Bok Choy (or pechay); it is all up to you.