Pork Dishes tagged posts

When I asked my husband yesterday right before he left for work what he wanted for dinner he said to make something with pork. That Man loves me dearly. He knows I would die if I don’t eat pork once a week. Oh alright, 3 times a week. After thinking for a bit what I could make with the pack of boneless pork chops I came up with pork roulade. And because I’m awesome, I decided to wrap the pork roulade with bacon too. Pork on pork, BABY!. While at it, I figured I’d make a video bog out of it too. So let’s get to it. A printable recipe would still be available after the videos for reference.

If someone would ask me to name 2 Korean dishes that I love, easily I’d say kimchi and bulgogi. The spiciest the better, especially kimchi. The pork bulgogi I made for tonight’s dinner doesn’t have the spicy flavor that I really love because I wanted my son to enjoy dinner too without drinking a gallon of water by the end of the night, hah. To continue my light dinner plans, instead of rice, I decided to serve the pork bulgogi with corn tortillas, then the husband added a few flour tortillas as well.

These Broiled Teriyaki Pork & Veggies Kebabs is part of my “Budget Cooking: How To Stretch A 6 Pounds Pork Shoulder Into 5 Dishes For Family of 4″ series. This is dish #2. The original plan was to make these kebabs as one of our July 4th grubs but we ended up joining my brother-in-law’s family to be with their friends. My husband still had to work that day so we joined them a little bit later in the day. My point is, cooking the kebabs was just not ideal. I brought the chocolate cake truffle pops at the party instead. Teriyaki Pork & Veggies Kebabs ended up being dinner the following day, the 5th.

Since the meat was part of...

Pardon the simplicity of this pork & broccoli stir-fry but I’m writing about it here because I’m still trying to remember what I put in the marinade of another pork dish that I meant to write about. It’s funny how I have a photographic memory on dishes I see on cooking shows or visited food blogs but I can’tr remember my own recipe. I should really start writing down my own recipes. Yah know, using a pen and a paper.

Anyhoooooo, so this pork & broccoli stir-fry, well, at least it’ll add up into the archives.

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.

This Pork Cutlets In Cream Of Mushroom & White Wine Sauce is more like lemon chicken except instead of lemon juice and chicken stock in the sauce or gravy (as my kids call it), I used a can of cream of mushroom and about a cup of white wine. Use whatever leftover white whine you’ve got. The combination was creamy and delicious with a slight sweet kick in the flavor thanks to the wine.

In a bow...