Category Pork Rules

I am calling this RED Chunky Pork & Potatoes Curry because compared to all the curry dishes I have made before, either pork or chicken, this one is well, red. Maybe I should name it tomato-based pork and potatoes curry instead but RED sounds cooler, HAH!

In any case, this was really good if I say so myself. The smell of curry permeating the house while it’s simmering is definitely something to get used to. You must really love or at least like curry dishes a bit to appreciate the aroma while it’s cooking. But once you take a bite, and a then few more bites, I’m telling you, IT IS GOOD!

I like to use salad dressings as marinades for meat. Search the archives here and you’ll find meat dishes with Italian dressing, raspberry vinaigrette, spicy ranch, ranch, and French dressing. I guess it’s the convenience of all the tangy ingredients in one bottle that you could just easily pour over the meat to marinate for a few hours. The result is always fast and delicious protein dish to serve the family for dinner. Like this Broiled Pork Chops Marinated In Balsamic Vinaigrette.

When I asked my husband yesterday right before he left for work what he wanted for dinner he said to make something with pork. That Man loves me dearly. He knows I would die if I don’t eat pork once a week. Oh alright, 3 times a week. After thinking for a bit what I could make with the pack of boneless pork chops I came up with pork roulade. And because I’m awesome, I decided to wrap the pork roulade with bacon too. Pork on pork, BABY!. While at it, I figured I’d make a video bog out of it too. So let’s get to it. A printable recipe would still be available after the videos for reference.

I like pork, green beans, tofu, napa cabbage, and hoisin sauce. I like them so much I cooked them together and came up with this Hoisin Pork Tofu Green Beans & Napa Cabbage Stir-Fry. Just like any stir-fry dishes I’ve made and written about before(use search form), this one is really easy to make. have all the ingredients listed and you are on your way to a yummy stir-fry dish for dinner or lunch, choice of mealtime is up to you.

Everyone is posting holiday stuff on Facebook everyday and I’m just loving each and everyone of them. Christmas trees, children’s pictures, family gathering pictures, lovely messages, holiday recipes, etc. One of the pictures I LIKED recently is the one my sister-in-law posted where they’re playing poker. It made me think about the year my husband was deployed in Korea so we spent the holidays without him, and he spent his without us. My in-laws celebrated that Christmas with us so  my son and I weren’t that lonely. Then days after that was my birthday (Dec 31st). My friends in that small Army community made sure I spent my birthday with some kind of party. It was a small gathering with drinks, food, and Texas Hold ‘Em Poker. It was actually that year when I learned how to play that card game. It was fun learning the history of card games along with tips on how to bluff. I became so good at doing the latter actually. It was fun listening to my friends teasing me how I’ve  managed to bluff them all. Our poker nights continued when my husband got back from Korea. I really miss those days.

Get together with friends of course always involves food. I remember making lumpias and wings during our poker nights. Those 2, plus chips with  dips are definitely the best finger food to serve during Poker night. If and when my husband and I get to play a round of poker sometime in the future I’d definitely serve these baked lumpias.

The process of making baked lumpias is not that different from making any kind of lumpias or egg rolls. The only thing that’s changed is how to cook them. Instead of frying ‘em up in oil, you bake them in the oven. That means healthier, and no greasy splatters everywhere. I reckon’ that’s a welcome thing for any of us who are trying to live healthy but still would love to enjoy the food we love. Hey, guilty as charged!

If someone would ask me to name 2 Korean dishes that I love, easily I’d say kimchi and bulgogi. The spiciest the better, especially kimchi. The pork bulgogi I made for tonight’s dinner doesn’t have the spicy flavor that I really love because I wanted my son to enjoy dinner too without drinking a gallon of water by the end of the night, hah. To continue my light dinner plans, instead of rice, I decided to serve the pork bulgogi with corn tortillas, then the husband added a few flour tortillas as well.

These Pork & Sotanghon Noodles Spring Rolls were delicious but I have to say they were a bit tricky to eat. I made a few for lunch for my husband and I last Friday. I appreciated all the work that went through making them, starting with sauteing the pork and sotanghon noodles first, the wrapping process, and then the art of eating spring rolls without making such a mess. It seems like I’m complaining which maybe I am a little bit but trust me, these are really good. Once you’re done devouring the spring rolls, you can always have a bowl of the pork and noodles to supplement your lunch, which was exactly what my husband and I did by the way.

Make sure to ma...