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.
Pork Sisig Lettuce Wraps
I love pork sisig with rice coz the savory sauce from soy sauce, lemon juice and red pepper flakes is just so delicious with rice. If you’re PAINSTAKINGLY (yes it’s in bold CAPS) trying to cut back on rice, pork sisig wrapped in lettuce leaves is a healthier option. The crunchiness from lettuce is so refreshing with the savory pork cubes
Feistycook VBlog #1: Baked Caldereta Pork Steaks
I’m finally venturing into video foodblogging. For this video, I’m showing an easy recipe of baked caldereta pork chops just to test it out so please bear with me. A text instruction version is still posted below the video for printing purposes.
Homemade Pork Tocino W/ Onions
Pork Tocino is a favorite childhood dish that’s on my list of ultimate favorite Filipino dishes. In the Philippines, tocino is easy to come by, of course. The best I’ve tasted was from Project 8 Quezon City. I don’t think that’s where Tocino really came from but that’s the last place I remember eating the best tocino in my life. Here in the US, I used to make it with the Mama Sita’s tocino Mix. I’ve accepted my sad fate of not tasting homemade tocino ever again until I visit the Philippines. Then one fine day in July of 2005, my fellow Cali Girl/NC Transplant/Foodblogger Friend Jeanette posted her recipe for homemade tocino. My life became complete since then.
Yes, I’m exaggerating. I tend to do that with food. So Beh 
.
Unfortunately for Mama Sita, I’ve broken up with her tocino mix. It’s going on 6 years now so I’m pretty sure the packet mix has moved on. Although, it would probably go on depression once it finds out that I’m posting Jeanette’s recipe here today so you can make homemade tocino yourself too. It’s so easy that you’d probably make this every week.
INGREDIENTS:
1 cup apple cider vinegar
1/2 cup soy sauce
1 1/2 cup brown sugar (or less or more, depends on your taste)
3 tbsp salt
1 tbsp garlic powder
generous sprinkling of black pepper
1/2 cup of water
2-3 pounds of pork boston butt, sliced in thin cutlets (don’t take the fat off)
1 large onion, sliced in rings (optional)
Combine ingredients 1 to 6 in a bowl. Stir everything together. Add the pork slices and onion rings to marinate. Cover the bowl to marinate for 2-3 hours, overnight or 5 days in the fridge. To tell you the truth, I’ve never marinated for 5 days. It’s so hard to wait that long. For better flavoring, 5-day process is good. But if you’re impatient and hungry like me, at least try for 2 hours.
When ready to cook, set aside the onions then put the marinated pork in a non-stick pan with the water.
Cover the pan. Let this steam in medium heat until the liquid reduces. Stir occasionally so the whole thing doesn’t burn.
YUM YUM YUM. Just continue to steam with the cover on.
The liquid starts to bubble/caramelize/thicken….
Add the onions, stir gently to incorporate into the mix. Cook for a few more minutes. This is an optional garnish. You don’t need to add onions if you don’t want to. I just wanted a twist coz I like to twist things……… Nevermind…..
VOILA, homemade pork tocino with onions.
Served with rice, and mixed corn and green beans on the side. This is also good with pico de gallo on the side. You can make this with boneless chicken breasts too but I’ve never tried that coz I’m a porker. I’m loyal to the pig. I can eat Babe everyday. You get the point? Now go make your own homemade pork tocino and say goodbye to the Mama Sita’s mix.
As always, Thank You JMOM!
——————————-
| Homemade Pork Tocino W/ Onions |
- 1 cup apple cider vinegar
- 1/2 cup soy sauce
- 1 1/2 cup brown sugar (or less or more, depends on your taste)
- 3 tbsp salt
- 1 tbsp garlic powder
- generous sprinkling of black pepper
- 1/2 cup of water
- 2-3 pounds of pork boston butt, sliced in thin cutlets (don’t take the fat off)
- 1 large onion, sliced in rings (optional)
- Combine ingredients 1 to 6 in a bowl. Stir everything together. Add the pork slices and onion rings to marinate. Cover the bowl to marinate for 2-3 hours, overnight or 5 days in the fridge.
- When ready to cook, set aside the onions then put the marinated pork in a non-stick pan with the water.
- Cover the pan. Let this steam in medium heat until the liquid reduces. Stir occasionally so the whole thing doesn’t burn.
- Once the liquid starts to bubble/caramelize/thicken, Add the onions, stir gently to incorporate into the mix. Cook for a few more minutes.
The onion rings are an optional garnish. You don’t need to add onions if you don’t want to. But try it sometime for an added twist.
Baked Chicken Wings Adobo
I have cooked chicken wings adobo the way I would cook pork adobo. Same method, just different meat, with minor changes in cooking time. This turns the chicken wings so tender that most of the meat falls completely off of the bones. Well one time, I wanted to actually have the wings. I mean finger-licking good adobo wings where I could actually hold a chicken wing in one piece. I found a way of having the chicken wings intact by baking it first.
INGREDIENTS:
10 chicken wings
1 cup of flour
4 cloves of garlic, finely chopped
1 thumb-sized ginger, finely chopped
sprinkle black pepper
3 bay leaves
2 1/2 cups of water
1/2 cup soy sauce
1/2 cup vinegar
3 medium red potatoes, quartered
Preheat the oven to 355°
Drench the chicken wings with the flour. Lay the wings onto a sheet pan, bake them in the oven for about 25-30 minutes.
While the chicken wings are cooking, simmer the adobo sauce.
In a pot, combine water, soy sauce, vinegar, garlic, ginger, pepper, and bay leaves. Cover and simmer to reduce. Once reduced in about half (or just a little more than half), add the potatoes. Cook until fork tender. Make sure you’re not losing the sauce. Just add more water if necessary. Stir a few times.
Once the chicken wings are baked, add them into the pot of reduced sauce and potatoes. Stir gently to coat the chicken wings with the sauce. Just let it cook for 3-5 more minutes.
I loved how the chicken wings absorbed the sauce and maintained it’s shape. So you’ll be eating the wings like regular chicken wings with all it’s adobo flavor. It’s a finger lickin’ dish that’s for sure.
Goat W/ Lemon, ginger and Cilantro
Here is a goat dish that I made with lemon, ginger, vinegar, and cilantro. The Filipino term of this is called “KILAWEN“, pronounced as “kee-lah-when“. My version is more of the minimized version because the authentic dish actually involves goat skin, brain, liver, and some grilling. This goat dish is still good and probably easier to make compare to the authentic version.
HOW TO COOK PORK ADOBO TUTORIAL
I’m sure you’ve seen the adobo seasonings in stores but if you want to learn how to make pork adobo without retorting to that, let me show you a step by step process on how to cook pork adobo which happens to be my favorite Filipino comfort food.
INGREDIENTS :
- pork, sliced in chunks
- 6-7 cloves of garlic, finely chopped
- 2 thumb-sized ginger, finely chopped
- black pepper
- 3 bay leaves
- 4 cups of water
- 1/2 cup (or more) soy sauce
- 1/2 cup (or more) vinegar
- potatoes, cubed
- a little bit of oil for sautéing
Heat up oil in a pot. Sauté the pork for about 2 minutes.
Add the chopped garlic, ginger, bay leaves, and sprinkle with black peppers. The reason I chopped the garlic and ginger finely is to hide them from my kids.
Add water, soy sauce, and vinegar. Stir everything together. Cover and Simmer in medium heat. Opening it occasionally to stir.
Once the sauce has reduced into half, add the cubed potatoes. You can peel the skin if you want but since I used red potatoes, I left the peel on. I love red potatoes skin. Stir everything together. Cover.
Once you put the cover on, DO NOT OPEN and DO NOT STIR until the very end. It’s very important that you let the potatoes cook until fork tender without stirring it too much. If you keep opening and stirring while the potatoes are cooking, the potatoes will turn to mash potatoes. That’s not a good thing. You want the potatoes to retain it’s shape and fork-tender softness.
Some people prefer their adobo a little saucy, almost to a soup consistency. I prefer mine reduced and thickened.
Discard the bay leaves before serving. Don’t ever eat bay leaves because you might choke to death. They’re just for flavoring purposes. Serve with steamed white rice. Any questions, please leave them in the comment box or e-mail me at dexie76@gmail.com. By the way, this recipe works for chicken too.
——originally posted at the old Blisstree of b5media——
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.
Holiday Recap: New Year’s Eve/Birthday Dinner
A continuation of the lechon kawali/deep fried pork roast post which we enjoyed for our New Year’s Eve dinner which also happened to be my birthday dinner as well. I did not make any appetizers since we actually went out for lunch which served as my birthday eat-out celebration.
Lamb Kilawen
This is a lamb version of the goat kilawen I made a couple of months ago. Since lamb has it’s own distinctive taste and texture I figured I could do some experimenting and make a kilawen dish with it too. The result was delicious. Too bad I ran out of cilantro but it was still good nonetheless.
