pork tagged posts

When there are fresh peaches in the fridge expect everyone in the family to ask if Mommy is making peach cobbler. Sometimes Mommy will answer, “perhaps”, and perhaps she’ll actually make it. Sometimes she’d rather eat the juicy fresh peaches as is since peach is her favorite fruit. And sometimes when she’s not being lazy, she’ll actually make cheesecake with peach compote topping. She’d make peach ice cream too someday once she gets an ice cream maker. While searching the archives here for a recipe of peach cobbler to link to, I couldn’t find one. I’ve made it so many times and I know I’ve posted them before but apparently not here but most definitely in the other food blogs I used to write for. So I might have to make a peach cobbler using the remaining peaches in the fridge to post here after all. In the meantime, here’s a recipe for Savory Pork Chops With Fresh Peaches & Onions that we enjoyed as tonight’s dinner.

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.

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!

My husband spent a year in Korea a few years back through his career in the Army. He would always tell me stories about the food that he tasted while over there. One of the most famous food Korea is known for is kimchi. They have all sorts of kimichi dishes there in Korea. Kimchi is not just eaten as a side dish. Sometimes people would incorporate kimchi into meat items to create a dish out of it.

One in particular is the pork and kimchi combination. I did my own version and wished for the best. I was afraid it was going to be so hot and spicy that we wouldn’t be able to eat the dish but my version turned out ok.

Just because it’s Fall or Winter doesn’t mean you can’t have that barbecue taste once in a while. Two ways to accomplish that is to cook meat with barbecue sauce in the oven or broiler or take out your crock-pot and let it do it’s magic.

A crock-pot pork barbecue is one of the easy dishes you could make in the weekends...

Instead of going with basic roast pork, I decided to butterfly the pork roast then stuffed it with a filling of sauteed celery and mushrooms. I’m glad I did.

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.