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.
Baked Orange-Lemon Garlic Chicken
Technically, we have oranges in the house(along with grapes, apples, bananas, and watermelon) because my husband needed the mesh bag that holds the oranges. While going through the pictures of custard cake the other day, I realized that the bowl of oranges is quite prominent in some of the pictures. I thought about how delicious it would be to make orange flavored custard cake too. But I know I probably need to take a break from making another dessert for at least a week. Cooking with oranges is still something I wanted to do though so I decided to use 1 orange for a chicken marinade.
A very simple marinade involving citrus, soy sauce, and fresh garlic. That combination is such a really good marinade that could go with either pork, chicken, or beef. And here comes Baked Orange-Lemon Garlic Chicken.
Chicken Sinigang
It’s raining right now and I’ve suddenly had the craving for sinigang aka sour soup. I remembered the chicken sinigang I made weeks ago that I’ve been meaning to write about here but it’s just too simple I figured it’ll just be taking space. However, I like to build up my foodblog archives so I might as well. When I make sinigang, I usually use pork but it’s just as delicious to make it with chicken or beef short ribs. Since I love pork-anything, I prefer the pork sinigang. I didn’t have pork when I made this so I used chicken instead. It was good nonetheless. I believe chicken just takes a little faster to cook than pork.
Mushrooms Cabbage Shanghai Lumpias
I made these Mushrooms Cabbage Shanghai Lumpias during Super Bowl along with bacon-peas fried rice and shrimp & veggies stir-fry. I laughed at the irony of cooking Asian dishes on the most American day in America. I’m a “rebel” that way, I guess. Anyhooo, if you’re asking why these are called Shanghai Lumpias or Lumpiang Shanghai, my answer is, I really have no idea. They could just as easily be called lumpias or eggrolls. But I grew up with the term lumpiang shanghai whenever these skinny eggrolls were served at our table so I gravitate towards that name when I make them now.
Perhaps, it’s the skinny form of the eggrolls. Instead of folding up the sides after putting the filling in the wrapper, these are just rolled all the way leaving both ends exposed. Maybe that’s why. Seriously, I don’t know. In any case, here’s how I made these skinny lumpias, 
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.
Beef Short Ribs Nilaga
Nilaga is basically soup with beef, potatoes and veggies, simmered for what seems like forever. Well, half-a-day perhaps. I would easily declare this as the easiest Filipino dish anyone could make and all you really need is A LOT of patience. It’s a perfect soup dish for the breezy cool Fall weather.
Most people would cook this using cubed beef from a roast or the whole roast itself, I decided to use the short ribs kind coz it has the right amout of meat and fat that I know would be really delicious after simmering for hours.
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.
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.
