A Surprise Chinese Take-Out For Lunch
The husband and the son went to Auto Zone today to get something done with the car. The daughter and I did our thing around the neighborhood by going for a walk and taking pictures of the trees and leaves. I wanted pictures of this year’s Fall foliage. I will post those in my other blog sometime tomorrow. As she and I were turning around at the end of the very long road, I saw our car driving towards the house so I told my daughter we had to hurry home coz I knew they’d be looking for us. Lo and Behold, a few minutes later Daddy was at the end of the driveway waiting for us. We had a long way to go so the husband went back to the house, I’m assuming, then went back to the end of the driveway to check on us again, Hehe. I guess we were walking too slow and enjoying the wind far too much. Once we finally reached the house, my husband asked what I was thinking of making for lunch. I didn’t really know and haven’t thought about it at all. I actually haven’t eaten anything at all at that time. The little girl had a bowl of Reese’s Puff cereal for breakfast and I made her grilled cheese sandwich before we went for our walk.
Pork, Broccoli, & Green Pepper W/ Peanut Butter Sauce Stir-Fry
While my family thought of yummy crunchy peanut butter sandwiches, I thought of a yummy crunchy peanut butter sauce for a pork stir-fry. Yeah, somewhere, somehow, our thought wavelength didn’t meet in the middle which happens quite often. Someday, there will be a place for us, but obviously not on the day we bought the jar of crunchy peanut butter. [NAME THAT SONG!] Anyhoooo….Most recipes with peanut butter that I’ve read about use the creamy peanut butter variant then add some peanuts for extra texture. The crunchy peanut butter kind has both the nuts and peanut butter all in one so I prefer this one.
| Pork, Broccoli, & Green Pepper W/ Peanut Butter Sauce Stir-Fry |
- 2 pork steaks, cubed
- 2 big spoonfuls of crunchy peanut butter
- 2 tbsp soy sauce
- 1 tsp sesame oil
- sprinkle of salt & pepper
- sprinkle of red pepper flakes
- 1 sm onion, chopped
- 1/2 cup of water
- 2 cloves of garlic, chopped
- 1 head of broccoli florets
- 1 green pepper, seeded and cut in thin strips
- 3 tbsp of oil
- In a Magic Bullet or blender, blend together peanut butter, soy sauce, sesame oil, red pepper flakes, salt and pepper. About a minute or so. Set aside.
- Heat up oil in a wok. Cook the garlic and onions. Add the pork to cook 10 minutes. Stir a few times.
- Stir in water and the peanut butter mixture. Add the broccoli florets to cook for 3 minutes or so. Then stir in the green pepper to cook for another 2-3 minutes.
- Transfer into a bowl to serve at the table.
- Serve with white rice. It’s creamy and crunchy. You can make this with chicken too.
Pork Afritada
I admit, I’ve never made pork afritda from scratch, ever. I’ve always used the mix that I buy from the Oriental stores I visit from time to time. My pork afritada is most probably not authentic but hey, I made this thinking of how the dish looks, and anyone who knows a little bit about cooking and have eaten afritada should know that it’s a tomato-based dish with potatoes, carrots, some kind of sweet peppers(green, red, or yellow), and peas.
| Pork Afritada |
- 2-3 pounds of pork Boston butt, cut in cubes
- 1 sm onion, chopped
- 3 cloves of garlic, chopped
- 3 medium potatoes, peeled and cubed
- 1 green pepper, seeded and cubed
- 2 carrots, washed thoroughly and cubed
- 1 can of peas, drained
- 1 sm can of tomato sauce
- 1 cup of water
- 1 tsp of salt (add more accdg to your taste)
- sprinkle of black pepper
- a little bit of oil for sauteing
- Heat up oil in a wok. Saute garlic and onions.
- Add the pork cubes to cook until tender. About 12-15 minutes or so. Stir a few times.
- Add the tomato sauce, water, salt and pepper. Stir in the cubed potatoes and carrots. Let that cook until the potatoes and carrots are fork tender.
- Stir in the cubed green peppers to cook for 3-5 minutes or so. Add the peas in the end. Turn the stove off and let the remaining hit just warm up the peas. Gently stir a couple of times.
Serve with white rice.
Pork, Baby Corn, & Water Chestnuts Lo Mein
I’m adding this to my collection of Lo Mein recipes here at Feistycook. Variety is good in noodle-based recipes. Use regular spaghetti noodles or angel hair. The latter is one of my favorite pasta noodles so I usually use that when making Lo Mein but I switch it up a bit once a in while by using the regular spaghetti kind. Anyhooo, let me show you how easy to make this dish.
Pork & Broccoli Teriyaki
This pork and broccoli teriyaki dish was a yummy dish to end my productive day yesterday. I had been sick all week but finally felt better yesterday so I tackled loads and loads of laundry, cleaned, and even swiffered the floors. A nice dinner certainly was a perfect way to end the day. Pork and Perfect Day definitely have a nice ring in my world. Let’s add in some broccoli for some color because color is good in our lives, no?
Pork & Chicken Wings White Adobo In Apple Cider Vinegar
I am familiar with white adobo but I’ve never really cooked it. I’ve always made my adobo with soy sauce. While going through chicken recipes 2 weeks ago for my weekly link love, I stumbled upon the Adobong Manok sa Patis(Chicken Adobo in fish sauce) recipe from The Cook’s Mobile. The recipe inspired me to make my own white adobo but I didn’t have any fish sauce which was just fine coz I was just really into the “white” concept. That would be easily accomplished by using plain salt. Then I saw the apple cider vinegar in my pantry and that’s when an idea came to me. I’ve always used regular vinegar but why not use a different kind this time around? A much stronger kind at that.
Pork Chops W/ Salsa & Onions
I’ve combined salsa with chicken a few times and I’ve always liked the flavors. Like the baked chicken with salsa and honey, and the baked chicken quarters with salsa verde. Here’s a pork variation, not baked and with onions.
Tortang Talong W/ Leftover Lemon-Pork
So I finally made that Tortang Talong that I was craving for a month ago but was too lazy to make. Not only did I labor over making 1 tortang talong, I dressed it up too by adding cutup leftover lemon-pork.
Pork Roast W/ Fruit Cocktail Juice
The proper Filipino term for this pork roast dish is Pork Hamonado. I actually learned the recipe from my fellow foodblogger Iska. Her version is simmered in a regular pot for hours. I decided to use crock-pot for my version.
Stewed Pork In Tomato Sauce & White Wine
When I’m cooking with tomato sauce and wine combo, I’m usually using chicken but for a change I decided to use pork the other day. I actually thought I was doing the braised method but my husband called it “stewed” when he saw the dish so I figured Stewed Pork In Tomato Sauce & White Wine would be a good name for this dish.
