I enjoyed having this Dutch Oven Pork Stew for dinner. It is delicious and the meat is very tender. Another good thing about this stew dish is that I do not need to keep an eye on it while cooking. I had extra time doing household chores while waiting for my dinner to be ready….
If you love our Pork Menudo recipe, you will definitely like Menudo with Raisins and Green Peas. This recipe is similar to our pork menudo recipe, but made better by adding green peas and raisins. These additional ingredients enhances the flavor of this menudo dish. Pork Menudo is not complete without liver. However, there are…
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.
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.
Beef Pochero is a Filipino Stew similar to that of “Nilaga” (commonly known as boiled beef). This dish is complimented by the sweetness of the “Saba” (Cavendish banana) and a unique sour blend is brought-in by the tomato sauce. A very enticing dish that is worth craving for, Beef Pochero brings-out the delightful taste of our Spanish influence.
Try this Beef Pochero recipe.