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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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!!
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.
Pinakbet Sans Okra and Calabasa
After braving the Farmer’s Market a few weeks ago, I stopped at the Filipino store on our way home and grabbed a few items for my Pinoy Goodies supplies. I also ended up grabbing fresh vegetables to make one of my favorite Filipino dishes which is Pinakbet. If you haven’t noticed, my pinakbet is missing a couple of key ingredients. These are okra and calabasa (squash). Well, I’m allergic to okra, and I forgot to grab a quarter of the calabasa at the store. I saw sitaw (long green beans), bitter melon, and eggplant and I forgot about the squash. Oh well. Good thing I didn’t forget the alamang. That’s the itty bitty pink fermented shrimp you see all around.
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..
