Grilled Curry Pork Chops
This is the main dish that was accompanied by the sautéed cabbage & bacon side dish. Nothing too complicated, just a combination of ingredients as the marinade, then thrown in the grill because the weather was so nice for grilling, in February.
Pork Sisig With Celery & Wasabi Mayonnaise
I’m always thinking of ways to incorporate the Wasabi Mayonnaise into a few dishes so I figured I’d add it to pork sisig with celery as well. See, I use wasabi mayonnaise as a dip for sushi and occasionally add it onto tuna sandwich filling. I’ve also used it in lamb kilawen which was inspired by the goat kilawen. The latter asks for goat brain but since that’s not readily available, you can substitute it with regular mayonnaise. Too add more kick, I suggest you use wasabi mayonnaise instead.
You can find Wasabi Mayonnaise at any Pinoy/Oriental stores. A 16 oz jar is about $6. Yeah, a little pricey but it’s good and it lasts for a long time. As long as you store it in the fridge after opening of course.
Back to the pork sisig…
INGREDIENTS:
3-4 pork chops or pork steaks
oil for pan-frying (or you can grill the chops)
1 sm onion, chopped coarsely
2 stalks of celery, chopped coarsely
1 tbsp of wasabi mayonnaise
sprinkle of red pepper flakes
juice of 1 lemon
1/4 + cup of soy sauce
Heat the oil in a pan. Pan-fry the chops on both sides. Slice the chops in cubes once fried.
In a large bowl, combine the sliced chops, lemon juice, soy sauce, onions, celery, red pepper flakes, and Wasabi mayonnaise. Drizzle a little bit of the oil from the pan into the bowl. Just a little bit. Let’s live dangerously. Stir everything together.
Serve with white rice. YUM!!! Add more red pepper flakes and/or wasabi mayonnaise if you like more spicy flavor. I had to tone it down myself coz my son can’t stand spicy food. Nevertheless, it was YUM!!
HOW TO MAKE SESAME CHICKEN
Sesame Chicken is probably the most popular dish we love to eat when going to Chinese Restaurants or Buffets. In my case, when I really like something, I try to learn how to make it in my own kitchen. If you are interested in learning how to make Sesame Chicken, today is your lucky day. So let’s get to it.
PORK ADOBO W/ COCONUT MILK & SCALLIONS
In some regions of the Philippines, coconut milk is one of the ingredients in the dish called ADOBO which happens to be one of my favorite Filipino Dishes. It’s either in pork or chicken. Pork is my pick any day. Anyhoooo, in my cooking years, I’ve never made adobo with coconut milk until a week ago. I finally opened my new Aroma digital rice cooker to cook rice, of course after not eating rice for almost 2 weeks. I decided to make pork adobo as well to go with the rice. In a spur of the moment I decided to add coconut milk in it and also add scallions cut in 3rds for a touch of green color. Let me just say that from now on I’ll be cooking my adobo with coconut milk. I’d probably skip the scallions in most days but definitely, coconut milk is now part of the adobo ingredients.
Pork & Bittermelon Stir-Fry
I grabbed a couple of bittermelons from my last trip to the Asian store over there in Raleigh. I actually almost forgot I had them until I found a plastic pushed all the way back in the fridge. Good thing I discovered them before they went bad. Whewww. I would hate myself knowing I just wasted perfectly good bittermelons (Ampalaya). This vegetable happens to be my favorite Filipino vegetable. Even though it’s technically not just found in the Philippines. But I digress..
