Honey-Mustard Pork Tenderloin
When it comes to pork tenderloins, I usually grab the pre-marinated ones coz when I read the combo flavor on the package, they just sounds so good. And I admit it, it saves time. But for a while now we haven’t been satisfied with the pre-marinated tenderloins that we’ve bought. Either the meat was a bit dry, or too salty. I don’t know, maybe it’s my oven. HUH? To solve the problem, I bought the fresh tenderloin then made my own marinade.
Pork Adobo With Coconut Milk
I have different adobo recipes in this food blog such as PORK ADOBO W/ COCONUT MILK & SCALLIONS, then the HOW TO COOK PORK ADOBO TUTORIAL Pork Hocks Adobo With Potatoes, Baked Chicken Wings Adobo, Baked Chicken Coconut Adobo, and the Pork & Chicken Wings White Adobo In Apple Cider Vinegar. It turns out, I don’t have a regular pork adobo with coconut milk recipe in the archives. Adding coconut milk is my favorite “twist” in cooking adobo these days so I have to put the recipe here even though there’s already a version with scallions in the recipe. Chalk it up as another one of my OCD tendencies.
Just so you don’t think this is totally useless, let me add that I actually used whole peppercorn instead of ground black pepper so there, Hmmmph!
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Spicy Pork Binagoongan W/ Napa Cabbage
Pork Binagoongan is NOT one of the Filipino dishes that I make often. Truth be told, this is probably the 2nd time I’ve made it in my married life of 14 years. The first time I made it was years ago that I can’t even remember the exact year. I do remember though that I turned it into a filling for lettuce wraps. Yup, no rice. My husband would be surprised about this info too. This time around though, I ate the pork binagoongan with rice. Hey, why not, right?
After I cooked and consumed this Spicy Pork Bingoongan W/ Napa Cabbage dish for lunch the other day, I googled how other Filipinos cook it. Most of the recipes I’ve read call for big chunks of pork, simmered for a while, some in coconut milk, and some even cooked the pork chunks on the crispy side before adding the shrimp paste. I thought, well, that explains why I don’t cook this dish often. I know nothing of how to make it authentically, hah. I just sliced a pork steak in cubes, then sauteed them with garlic, ginger, tomatoes, green onions, and for a vegetable factor, I added slices of napa cabbage. VOILA!
Homemade Tocinokatsu
Like I’ve said many times before, Tocino is one of my most favorite Filipino dishes. It comes after pork adobo. I will forever profess my love to JMOM for teaching me how to make homemade tocino. So anyhooo, while blog hopping the Link Friday entries the other week, I came upon Tara, Let’s Eat recipe of Tocinokatsu. I’ve never heard of Tocinokatsu before until that day.
Tocinokatsu is basically your regular tocino, then breaded in breadcrumbs then fried in oil. It makes sense right? I decided right then that I am definitely making some as soon as I get a hold of some pork. So I did, and my whole world made total sense even more.
Breaded Fried Pork Chops W/ Caramelized Onions
For a quick dinner last Thursday, I made breaded fried pork chops. It was the quickest and filling dinner I could make for my husband and son before they went out to go fishing. I threw in Lipton pasta and corn kernels for side dishes. Just this Monday, the husband asked for the same pork chops so I happily obliged. I love pork anytime of the day and week so who am I to complain? To add a little bit of twist to the pork chops, I decided to make caramelized onions too. To complete the meal, I added steamed asparagus and Italian bread for side dishes.
Pork & Kimchi Stir-Fry
My husband spent a year in Korea a few years back through his career in the Army. He would always tell me stories about the food that he tasted while over there. One of the most famous food Korea is known for is kimchi. They have all sorts of kimichi dishes there in Korea. Kimchi is not just eaten as a side dish. Sometimes people would incorporate kimchi into meat items to create a dish out of it.
One in particular is the pork and kimchi combination. I did my own version and wished for the best. I was afraid it was going to be so hot and spicy that we wouldn’t be able to eat the dish but my version turned out ok.
Crock-Pot Pork BBQ
Just because it’s Fall or Winter doesn’t mean you can’t have that barbecue taste once in a while. Two ways to accomplish that is to cook meat with barbecue sauce in the oven or broiler or take out your crock-pot and let it do it’s magic.
A crock-pot pork barbecue is one of the easy dishes you could make in the weekends. Start it early in the morning, leave it to cook for hours so you could spend some quality time with the family. Watch movies, read boks or play some board games while dinner is cooking in the crock-pot and making the house smell like you’ve been spending hours cooking in the kitchen.
| Crock-Pot Pork BBQ |
- pork short ribs
- half a bottle of bbq sauce
- That’s all you need. You can make your own bbq sauce but a store bought one is perfectly fine.
- Combine the two in a crock-pot. Set it to either high or low. If you’re starting it at about 11am, HIGH is the setting. Low if you’re starting it at about 9am.
Make side dishes like mashed potatoes or cheesy-garlic bread, and steamed veggies or green beans and cherry tomatoes salad, etc right before serving dinner. You could also shred the pork then serve it as shredded pork barbecue sandwiches.
Pork Roast Stuffed W/ Mushrooms & Celery
Instead of going with basic roast pork, I decided to butterfly the pork roast then stuffed it with a filling of sauteed celery and mushrooms. I’m glad I did.
| Pork Roast Stuffed W/ Mushrooms & Celery |
- about 3 pounds pork roast
- 2 tbsp of olive oil
- sprinkle of garlic powder
- sprinkle of black pepper
- sprinkle of paprika
- sprinkle of Italian seasoning
- 1 small onion
- 3 sprigs of celery, chopped
- 5-6 button mushrooms, chopped
- sprinkle of dried basil
- sprinkle of dried oregano
- salt and pepper
- Preheat oven to 365°
- In a pan, heat up 1 tbsp of oilive oil. Sauté the onions, celery, and mushrooms. Season with dried basil, oregano, salt and pepper. Cook for about 2 minutes. You don’t want to over cook the celery.
- Butterfly the pork roast. That means, you slice it in the middle without cutting all the way down to the bottom. It’s like 2 folds. If it’s thick, try to slice another fold by once again cutting into the already sliced meat, but not going all the way. So you now have a flat looking roast.
- Coat both sides of pork with olive oil. Season both sides with garlic powder, paprika, Italian seasoning, and black pepper.
- Place the celery and mushrooms mixture on one side of the meat. Gently, and tightly roll the meat. Seal the ends with clean toothpicks.
- Bake it in the oven for about 40-45 minutes. Once cooked, take the toothpicks out of the meat.
- Let it rest for about 5 minutes before cutting.
- Serve with mashed red potatoes and buttered corn.
—-originally posted at blisstree/b5media—-
Pork Steak W/ Onions
Here’s a pork adaptation of a much-loved Filipino dish called Bistek(beef steak). This is so easy to make you can whip it up real fast for either lunch or dinner. I’m assuming of course that you already have rice cooked in the rice cooker or leftover rice in the fridge waiting to be warmed in the microwave. The waiting part comes from the marinating process which can take about 30-35 minutes, longer if you’re not that hungry or in a hurry.
I for one marinated the pork, did my Turbo Fire workout for 45 minutes, started sauteing after workout, went to take a shower for 20 minutes, went back to cooking to add the onions in the end, then ate lunch 10 minutes after. I know, I probably shouldn’t have been taking a shower while that was cooking in the stove but hey, it worked for me. I don’t advice that for anyone, of course. Just wait after you take a shower(or whatever else you’re doing) which in turn will marinate the meat a bit longer.
| Pork Steak W/ Onions |
- 2-3 pounds of pork, sliced thinly
- 3/4 cup soy sauce
- 1 lemon
- 1 tsp of Worcestershire sauce(optional)
- 2 cloves of garlic, crushed
- 1/4 cup of water
- sprinkle of red pepper flakes(optional)
- 1 large onion, sliced in rounds
- 2 tbsp of oil
- In a marinating bowl, combine soy sauce, Worcestershire sauce(optional), lemon juice, crushed garlic, and sprinkle of red pepper flakes. The latter is optional. Store in the fridge to marinate for at least 35 minutes or overnight. The longer the better.
- Heat oil in a pan. Take the garlic from the marinade, cook it the pan for a 30 seconds, or less. Add the marinated pork into the pan. Add water, stir and cover the pan. Let that cook in medium heat until the pork is tender. Stir a couple of times.
- Add the sliced onions to cook until soft and translucent.
- Serve with white rice.
Ramen Noodles W/ Pork & Fried Egg
When my husband was off last Thursday, he asked for a substantial lunch that would really fill him up while he did his school homework. I suggested ramen noodles but he didn’t think it would be enough so I suggested pork chops next. He agreed, so I defrosted 4 pork chops quickly in the microwave, preheated the oven, threw the chops in a sheet pan, brushed them with bottled Caribbean Jerk marinade, then broiled them in the oven, 8 minutes on each side.
I served the pork chops with leftover mashed potatoes. I cooked 4 and we only ate 1 each so I had 2 pork chops left to eat whenever or do whatever sometime. By 4pm, I was wracking my brain what to make for dinner and I had to cook fast coz my husband had to go to school by 5:30pm. So I said, ramen noodles. And he said, “finnnnnnnne, make your ramen noodles.” Hahahaha! And I did. And I added the leftover pork chops, fried egg, and chopped cilantro in it too. So see, this ain’t your regular ramen noodles in a bowl coz when I make ramen noodles, I make it GOOD with all the fixin’.
| Ramen Noodles W/ Pork & Fried Egg |
- 4 packs of ramen noodles (pick a flavor)
- 6-7 cups of water
- chop up leftover pork chops in cubes
- 3 springs of scallions, chopped finely
- sprinkle of garlic powder
- 3 springs of cilantro, roughly chopped
- 4 eggs
- some oil
- sprinkle of shredded cheddar cheese
- Boil water for the ramen noodles. Cook according to package.
- Fry the eggs individually or 2 at a time in a little bit of oil. Set them aside.
- In a pan, heat up oil. Sautee chopped scallions or chopped up leftover pork for 3 minutes. Season a sprinkle of salt and pepper, and garlic powder. Set aside.
- Assemble the ramen noodles in individual bowls. Ladle ramen noodles into a bowl, top with the sauteed leftover pork and scallions, an egg, then sprinkle with chopped cilantro. Sprinkle with shredded cheddar cheese too if you want. That was my husband’s idea for an added garnish.
Use whatever leftover meat you have. Poach the eggs instead of frying.
