Baked French Fried Onions Pork Chops
I got this idea from a TV Commercial where a Mom breaded boneless chicken breasts with French fried onions then baked them in the oven and dinner was ready in no time. Hubs and I agreed that the chicken looked really good. I’ve planned on trying it for a while now but didn’t have enough French Friend onions until a few days ago. Instead of boneless chicken breasts, I decided to use pork chops. I’m a porker like Anthony Bourdain so I’m always looking for recipes that could work with pork. And this definitely works with pork.
Panko Crusted Pork Chops
Instead of using flour or bread crumbs as crust for pork chops or chicken, try using a Japanese bread crumbs called Panko.
Miso Ginger Pork Cutlets
From my last visit to the Pork Butcher, I bought a pork shoulder roast that I was going to cook in a crock pot but later on changed my mind. See, I bought a bottle of Miso dressing that I thought would be a great use for marinating. So I sliced part of the shoulder roast in cutlets and marinated them in a miso-ginger marinade that I mixed with other ingredients.
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.
LASANG PINOY, SUNDAYS: ROLLED – STUFFED PORK ROAST W/ SPINACH & MUSHROOMS
Lasang Pinoy, Sundays theme this week is ROLLED. It worked out perfectly coz I have this stuffed pork roast with spinach and mushroom ready to roll, so to speak 
. This pork started as a pork loin. I cut it in half without going all the way to the bottom, and then butterflied the sides to get a flattened pork plank, pretty much. Once that’s done, stuffing it with anything you like is a breeze.
Lechon Kawali aka Deep Fried Pork Roast
For my birthday dinner/ New Year’s Eve meal, the main entree was this deep fried pork roast which in Filipino culture is called Lechon Kawali. My husband actually handled the deep frying of this bad boy using the turkey deep fryer that we bought for our Thanksgiving Day turkey.
