Peppered Pork Belly

If it weren't for a friend who asked for the recipe of this dish, I wouldn't be posting anything at all. So thanks! It's about time I update and post a recipe on this blog.

The story behind this pork dish goes around with my love for scallions or onion leeks. Recently, I've replaced the usual onion toppings with these attractive green vegetable.

 I love to top any of my prepared Filipino stews with fresh and finely chopped scallions. For some reason it enhances the food itself, makes it more delicious. Plus, the green garnish on top makes it even more enticing to eat.

The recipe will flow with my version of Teriyaki sauce minus the sesame seeds and the Japanese condiments. It will be sweet, peppery and the hint of ginger will make its taste like any Asian cuisine.

Yield: 3-4

Ingredients:

• 1/2 kilo of thinly slice pork belly (Menudo cut for Pinoys)
• 4 cloves of garlic (minced)
• 1 medium red onion (chopped)
• 1 tablespoon of chopped ginger 
• 2 stalks of onion leeks thinly chopped
• 2 tablespoon oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 cup water
• 1/2 teaspoon of black pepper granules
• 1 medium bell pepper
• a handful of chicharo or chickpea
• 1 tablespoon cooking oil

Procedure:

• In a sauce pan, heat cooking oil.
• Saute onions, garlic until translucent.
• Add ginger and stir for a few seconds.
• Add pork belly and turn heat or fire to medium and stir until the meat is half- cooked.
• Add black pepper, soy sauce, honey, water and simmer until pork is cooked.
• Add vegetables (bell pepper and chickpeas) and oyster sauce.
• Simmer in low fire until vegetables are half- cooked.
• Transfer in serving platter.
• Garnish with onion leeks.

Note: You can add cornstarch to thicken the sauce and add roasted sesame seeds.

Tip: If you have sake/ mirin or white wine, add 1-2 tablespoons and you'll have a Teriyaki sauce.

Enjoy!

Pork Asado

Believe it or not, my husband cook better Pork Asado than I do. He made some a few months back, I was so impressed that I wasn't able to take down notes. One afternoon, he left to buy ingredients and took over the kitchen. He was just putting stuff together in a pot, then voila! Pork Asado restaurant style.

I only get to taste Pork Asado everytime I eat in a Chinese Restaurant or if my dad is in the mood to cook some. Yesterday, I was totally bored with the same old, same old dishes. I was on the look for something different to kick our mid- week.

I went online and I came across an easy recipe.

Please check the link for the Cooking Demo.

I made some changes with my Pork Asado. First, instead of using onion, I added ginger which were sliced thinly. I also prefer black pepper granules more than whole because it gives more flavor. For health reasons, I used Coco Sugar (6 packets or about 1 1/2 tbsp). Other than that, I followed the rest in the cooking demo

The meat plays a big part to a delicious and tender Pork Asado. Pork loin, tenderloin has always been the best choice. Easy to cook and has less fat.

FTF: Menudo Extravaganza

To start, I would like to apologize if I wasn't able to return comments from last week's FTF. It's been a busy week since my son started his regular classes 2 weeks ago. There's been a lot of changes in terms of schedule and of course, personally, I'm on my first trimester and it's been pretty hectic for me too. I really appreciate the visits, and hoepefully I can visit you back as soon as possible.

For my FTF entry this week, I prepared a favorite dish of mine. MENUDO. The real menudo that I truly adore is the Menudo of my grandmother. There's something about her Menudo that no other menudo dish can top it (well, that's for me, because I am her #1 fan in the kitchen).

Menudo is originally a Mexican dish. Through the years, we Filipinos were able to concoct something to make it our own. If you're going to do some research, Filipino Menudo is far different from the rest. We love serving it with hot rice and is consider as a main dish in parties and gatherings. For the recipe, please click on this link: Menudo Recipe.

Food Trip Friday

Pork Binagoongan With Baby Pechay

This afternoon I was just talking business with my mom. It's more of a girl talk, ladies who wants to get into food businesses. One of our main concerns is the over-all presentation, particularly the best design that will represent our mission in the food industry. We plan to sell food that's not only delicious but healthy at the same time. We went through several fitness business cards websites online, we checked computer programs like print shop that offers designs and templates for business cards.

With this entry is a Filipino dish called Pork Binagoongan. I added a little something-something to make it more appetizing.

Ingredients:
Lean Pork cut into small strips
1 whole red tomato (cut into quarters)
1 whole onion (chopped)
5 cloves garlic (minced)
2 1/2 to 3 tablespoons shrimp paste
2 tablespoons olive oil
1 tsp sesame oil
2 tablespoons evaporated milk
5-6 pcs. baby pechay
2 green chillis (sliced in the middle)
Pinch of pepper
1 cup water
note: you can replace Pechay with Bok Choy or Chinese Cabbage

How To:

In a pan, saute garlic until golden brown.

Add onions and tomatoes. Stir for a few seconds.

Add the lean pork and shrimp paste, stir again for a few seconds.

Add 1 c water. Wait until meat is all tender. Add water if necessary.

Add the evaporated milk and 1 tsp sesame oil. Keep stirring.

Add baby Pechay. Stir again for a few seconds.

Add pepper and chilli. Stir for a few seconds, then serve.

Servings: 3-4

FTF: How Do You Like Your Adobo?

My Pork Adobo is the usual dish we would often see cooked with soy sauce. I like it better than "Adobong Puti". After boiling my pork in soy sauce, coco vinegar, bay leaf, chopped garlic, a little sugar, salt and pepper, I fry it. But first, set aside the garlic after boiling. In a frying pan, I place a tbsp of oil, then I start frying the garlic that was set aside earlier, when it's all light brown,  then add fried potatoes and a cup of the marinate then simmer until the sauce is reduced..

I like my Pork Adobo a bit dry with a little oil coming from the fat of the pork, with a little hint of the remaining sauce.

Food Trip Friday

Japanese Fried Pork

Pork Tonkatsu

Ingredients:

• 5 pcs. Butterfly Cut Pork Chops
• Panko Crumbs or any bread crumbs
• Salt and Ground pepper
• 1/2 Cup All Purpose flour
• Canola oil for deep-frying
• 3 eggs (beaten)

How To:

• Coat pork chops with salt and pepper
• Dip in beaten eggs
• Coat with flour
• Dip again in beaten eggs
• Coat with bread crumbs
• Deep fry until golden brown

Sauce:

In a bowl, mix  3 tbsp Tomato Catsup, 1 1/2 tsp Worcestershire sauce, 1/2 tsp Soy Sauce

Best if served with shredded cabbage and/or miso soup

Bicol Express

As requested by...

It's "the" Filipino dish that I never really liked because it's spicy. But to be honest, I haven't even tried tasting it. One evening, I got a call from my husband asking me, if I know how to cook Bicol Express. Obviously, the answer is no, but I know for a fact that it is an easy dish to prepare. So, I said, okay, I'll try my best to be able to nail a good Bicol Express just for you. Knowing my husband who loves spicy food and hot dishes, I just gotta do it and get the right flavor.

Bicol Express is known to be one of the hottest dishes served from any busy Filipino Kitchen. It is a pork stew cooked with chopped green chili (siling mahaba), coconut milk, shrimp paste, onion, pork, and garlic.

I mixed my recipe with 2 kinds of Chilies: Siling Haba (green chili) and Siling Labuyo (Bird's Eye Chili in some countries)

Ingredients:

• 1/2 K pork cutlet (chopped into small pieces/ menudo cut)
• 1 cup coconut milk (you can add more coconut milk)
  
• 1 cup water
• 1 tbsp shrimp paste
• 5 cloves garlic (minced)
• 1 small red oinion (chopped)
• 1tsp minced ginger
• 8-10 pieces green chili (siling haba)

(5 pieces green chili - (seeds removed then soaked for 15 minutes, chopped)
(3 pieces green chili - (seeds removed then chopped)

• 5-6 pieces red chili (siling labuyo) (minced)
• 1 medium red bell pepper (sliced)
• salt and pepper to taste
• 2tbsps olive oil
  

How To:

• In a pan, saute garlic in olive oil until light brown.
• Add chopped onions and ginger, stir for a few seconds.
• Add pork pieces, stir for about a minute.
• Add 1 cup water and simmer until pork is half-cooked.
• Add soaked chopped green chili and add 1/2 cup of water.
• Simmer until pork is cooked.
• Add coconut milk, simmer for a few minutes until thick.
• Add red chili and red bell pepper, simmer for about 2 minutes in low fire.
• Salt and pepper to taste.
• Add remaining freshly chopped green chili. Stir again for a few seconds.
• Best served with hot Jasmine Rice.

Enjoy! and what do you know, it is now one of my favorite Filipino dishes. It was so good... It was very hot and it was very delicious.

Food Trip Friday--- Pork Nilaga

It's one of those Fridays when my husband and I craved for "sabaw" (soup). He wanted the real Bulalo (beef nilaga). But it was too late. It's almost dinner time, and I still need to tenderize the beef.

Instead of beef, I used Pork cutlets. Pork cutlets are easier to cook and with less fat. Perfect for all dishes.

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Food Trip Friday--- Pork Kebab

Prepared some one Friday when our Best Man paid us a visit. Inspired by the Pork Barbecue I posted for my FTF last week.

Pork cutlets marinated in soy sauce, Sprite Zero, Splenda, salt, pepper, catsup, calamondin juice.
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Food Trip Friday--- Overlooking The City @ Leonardo's

After having dinner at my parent's house January 1, 2010, we went up to Antipolo to take Franky sightseeing. Growing up in Rizal, the overlooking sight was one of my most visited places.

My parents would take us there every Sunday. We'll rent a tall hut, order food and enjoy the view. Most restaurants around the area are best known for their pork barbecue.Pinoy Pork Barbecue and Ice Cold San Mig Light

We ordered beer too.

My boys and a wonderful view

Our view -closer look

To share your FTF--- Food Trip Friday

Peppered Pork Strips In Teriyaki Sauce

This one, I made up. I invented it for the sake of trying something new. Enjoy real pepper flavor with juicy bell pepper slices in Teriyaki sauce.Ingredients:

Servings 5-6

1/4 k pork cutlet (sliced into small pieces)
1 medium green bell pepper (sliced into pieces)
1 medium red bell pepper (sliced into pieces)
10 pieces quail eggs (boiled and peeled)
3 medium potatoes (cut into quarters)
1 medium onions (chopped)
5 cloves garlic (minced)
1/2 cup water
3 tbsp Teriyaki sauce
1 tbsp olive oil
pinch of salt
1/2 tsp. black pepper granules
a dash of ground black pepper
How To:

In a pan, saute garlic, onion in olive oil.
Add pork, stir-fry until half-cook.
Add potato and stir for about a minute.
Add water simmer until pork and potatoes are cooked.
Add Teriyaki Sauce and bell pepper.
Add salt and pepper to taste.
Set in a platter and mix it with the quail eggs.

Happy eating!
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Sisig

Our weekend comfort food--- SISIG! I had another bonding moment with my husband. Decided to prepare sisig for a change. We seldom engross ourselves to this mouth-watering and tempting Filipino dish, considering that it is high on cholesterol. Trying it once in awhile, is good. Best with both ice cold beer and hard.

Made from parts of pig’s head, liver and usually seasoned with kalamansi and chili peppers. The dish is served almost in every Filipino restaurant.

-photo source-

Sisig queen

Lucia Cunanan of Angeles City has been credited with inventing sisig. The Philippine Department of Tourism has acknowledged that her Aling Lucing's restaurant had established Angeles City as the "Sisig Capital of the Philippines" in 1974.Cunanan's trademark sisig was developed in mid 1974 when she served a unique blend or concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver and served in sizzling plates. Today, varieties include sisig ala pizzailo, pork combination, green mussels or tahong, mixed seafood, ostrich sisig, spicy python, frog sisig and tokwa't baboy, among others.-source-

Food Trip Friday--- Crunchy Breaded Pork

Cut pork into thin strips, preferably pork tenderloin. Coat with egg and tempura crumbs! Sweet Chili Sauce goes well with it too!

If you want real crunch, don't coat with flour or starch.

Best part, mix excess crumbs from fried pork with the sweet- chili sauce.
It can go with rice, or as finger food while watching your favorite movie.

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Meatballs in Sweet and Sour Ginger Sauce

This was my first time to make a sweet and sour sauce. I made it before in college but I totally forgot about it, and I got too dependent with my mom around preparing it for me. I was looking for a new dish to prepare last thursday. I ended experimenting on sweet and sour.

Staying away from the usual, this sweet and sour sauce I made, is SUGARFREE!

This dish is perfect for the health concious. Considering that one of my main ingredients is Ginger.

3/4 cup vinegar

1 tbsp catsup

1 tbsp soy sauce

10 packets of Equal/ artificial sweetener---which is equivalent to 1 cup sugar

2 tbsp water

1 tbsp cornstarch or all purpose flour

1 tbsp thin slices of ginger

salt and pepper to taste

note: you can add the pineapple juice from a can of tidbits

Meatballs:

1/2 kilo ground lean

2 eggs

2 medium onions (chopped)

salt and pepper

cooking oil for deep frying

Mix eggs, chopped onions, salt and pepper with the ground lean meat

Make meat balls by molding a tbsp

Deep fry until golden then set aside

In a sauce pan, mix all ingredienrs for the sweet and sour sauce

Simmer until sauce is thick

Top over the fried meatballs and serve with pineapple tidbits

Picadillo With Oyster Sauce

Picadillo is a dish mainly consisting of ground beef (sometimes shredded beef or chicken) typically found in Cuba, Mexico, and other Latin American countries. In Mexico it is sometimes used as a filling, such as for tacos, and can be mixed with vegetables. It can also be prepared as a type of stew. Some time when in my other site I posted a recipe of my own version of Picadillo. Entry Here

This recipe was adapted from our Spanish friends. And it is my husband's favorite.

Especially if I cook it with Oyster Sauce.

This dish is very easy to cook.

What You Will Be Needing:

2 tbsp oyster sauce

1 kilo lean ground meat (pork or beef)

5 cloves garlic (minced)

1 medium onion (chopped)

100g raisins

1 large green bellpepper (chopped into small pieces)

2 large potatoes (chopped into small pieces)

Olive Oil

Salt and Pepper

1/2 cup water

How To:

Saute garlic in olive oil until light brown
Add onions and meat. Stir for a few seconds.
Add Oyster sauce.
Add chopped potatoes. Stir again for a few seconds.
Add 1/2 c water and simmer until meat and potatoes are cooked. Add water is necessary.

Add raisins and bell pepper.
Stir for a few seconds and simmer again for about a minute.
Salt and pepper to taste.

* I prefer boiling the meat ahead and drain before cooking the dish itself. It's heathier and faster.

Food Trip Friday---Pork Steak

I was in the mood for Pinoy steak. And one of the easiest to prepare is pork. I used Butterfly Cut pork chops. Marinated it with 1/4 cup calamansi juice, soy sauce, salt and pepper.

Calamondin or Calamansi is a fruit very popular throughout Southeast Asia, especially in the Philippines. It is commonly used for cooking. It is a shrub or small tree growing small citrus fruit used to flavour foods and drinks.

Easy Pork Pastel

One of the things that most of you may have noticed is that I haven't posted any baked recipe yet. If not that, at least anything that has something to do with baking.

I have one simple reason. I wanted to make this food blog to concentrate on easy recipes. As a mom, who does everything at home (not a single helper around), I find baking as an extra task. I do it for special occasions, but not on a regular basis. Like this evening.

*I apologize for not posting extra pictures. I only used my cellphone camera and its quite like Hell's Kitchen here :D With my son watching me cook, from chopping the ingredients, sauteing, and making the sauce.

And believe me, there's a lot I haven't shared yet.

Easy Pork Pastel

What you will be Needing:

1/2 Kilo Pork Tenderloin (sliced)
1 small can Vienna Sausage (sliced)
1 medium carrot (cut into quarters)
3 medium potatoes (cut into quarters)
6 pieces baby corn ( cut into quarter size)
1 large green bell pepper (cut into quarters)
1/2 evaporated milk
1/4 unsalted butter
5 cloves garlic (minced)
3 cups water (for the broth)
Salt and fresh ground pepper

*1/2 cup water (for the thickening sauce)
*3 tsp. flour 0r cornstarch ( for thickening sauce)
* dissolve flour in 1/2 c water

How to:

In a sauce pan, heat up butter and saute garlic.
Add the sliced pork tenderloin, stir for a few minutes
Add 3 cups water and simmer until pork is cooked.
Add potatoes, carrots, baby corn and sausages, simmer for another 3-5 minutes until all are cooked.
Add 1/2 cup evaporated milk. Keep stirring.
Then add the green bell pepper.
Salt and Pepper to taste.
To end, add the thickening agent of mixed flour and water. Keep stirring until you get the right consistency.

note: you have the option of baking it.

When pork and veggies are done, transfer to baking dish. Cover with pie crust. Bake at 350 F for 20 minutes or until crust turns golden brown.

Pastel Crust:
* 4 cups all-purpose-flour (sift 3 times)
* 1 cup shortening or margarine
* 2 tsp. salt
* 1 tbsp. sugar
* 1 cup water

Servings: 3-4
-source for pastel crust-

Food Trip Friday---Pork Binagoongan

I had no idea how to cook this. I thought of a Pinakbet recipe minus the rest of the vegetables except for the eggplant, and with more shrimp paste. And it was a success. This was totally an experimental dish.

I used evaporated milk, added green chilli to give some spice and color for the presentation.

What You Will Be Needing:

Lean Pork cut into small strips
1 whole red tomato (cut into quarters)
1 whole onion (chopped)
5 cloves garlic (minced)
2 1/2 to 3 tablespoons shrimp paste
2 tablespoons olive oil
2 tablespoons evaporated milk
1 eggplant (sliced to your desired shape)
2 green chilli (sliced in the middle)
Pinch of pepper
1/2 cup water

How To:

In a pan, saute garlic until golden brown.
Add onions and tomatoes. Stir for a few seconds.
Add the lean pork.Stir again for a few seconds.
Add 1/2 c water
Wait until meat is all tender. Set aside drained water from the meat.
In the very same pan, stir shrimp paste and pork together.
Add the evaporated milk. Keep stirring.
Add a little of the pork broth.
Add the sliced Eggplant. Stir again for a few seconds.
Add pepper and chilli.
Stir for 2 minutes until all is thick.

Yummy!!! Another Filipino Authentic Dish!

Pork Adobo Goes Well With Mustard Leaves

The famous Pork Adobo

Pork or chicken, or a combination of both, is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. This dish originates from the northern region of the Philippines. The standard accompaniment to adobo is white rice.

Fresh Mustard Leaves (Mustaza) Salad

This is definitely home grown. Part of the preparation is squeezing the juice out of the Mustard leaves (native from the Philippines). The purpose is to get rid of the spicy and bitter flavor.

For me, the original flavor from the chopped leaves adds a little kick to the salad. I choose to eat it fresh with tomatoes, onions, some vinegar and salt. Also perfect for grilled and fried dishes.

Breaded Pork

Small slices of Lean Pork. Seasoned with salt, pepper and herbs. Coated with egg, flour and bread crumbs.

Best with Hot Jasmine Rice and some Sweet Chilli sauce!