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!
Pork & Kimchi Stir-Fry
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.
Crock-Pot Pork BBQ
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. Start it early in the morning, leave it to cook for hours so you could spend some quality time with the family. Watch movies, read boks or play some board games while dinner is cooking in the crock-pot and making the house smell like you’ve been spending hours cooking in the kitchen.
| Crock-Pot Pork BBQ |
- pork short ribs
- half a bottle of bbq sauce
- That’s all you need. You can make your own bbq sauce but a store bought one is perfectly fine.
- Combine the two in a crock-pot. Set it to either high or low. If you’re starting it at about 11am, HIGH is the setting. Low if you’re starting it at about 9am.
Make side dishes like mashed potatoes or cheesy-garlic bread, and steamed veggies or green beans and cherry tomatoes salad, etc right before serving dinner. You could also shred the pork then serve it as shredded pork barbecue sandwiches.
Pork Roast Stuffed W/ Mushrooms & Celery
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.
| Pork Roast Stuffed W/ Mushrooms & Celery |
- about 3 pounds pork roast
- 2 tbsp of olive oil
- sprinkle of garlic powder
- sprinkle of black pepper
- sprinkle of paprika
- sprinkle of Italian seasoning
- 1 small onion
- 3 sprigs of celery, chopped
- 5-6 button mushrooms, chopped
- sprinkle of dried basil
- sprinkle of dried oregano
- salt and pepper
- Preheat oven to 365°
- In a pan, heat up 1 tbsp of oilive oil. Sauté the onions, celery, and mushrooms. Season with dried basil, oregano, salt and pepper. Cook for about 2 minutes. You don’t want to over cook the celery.
- Butterfly the pork roast. That means, you slice it in the middle without cutting all the way down to the bottom. It’s like 2 folds. If it’s thick, try to slice another fold by once again cutting into the already sliced meat, but not going all the way. So you now have a flat looking roast.
- Coat both sides of pork with olive oil. Season both sides with garlic powder, paprika, Italian seasoning, and black pepper.
- Place the celery and mushrooms mixture on one side of the meat. Gently, and tightly roll the meat. Seal the ends with clean toothpicks.
- Bake it in the oven for about 40-45 minutes. Once cooked, take the toothpicks out of the meat.
- Let it rest for about 5 minutes before cutting.
- Serve with mashed red potatoes and buttered corn.
—-originally posted at blisstree/b5media—-
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.
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.
Mojito Pork Satay
I’ve used Mojito in london broil, chicken, and flank steak but never in pork which is quite a surprise coz I prefer pork over any of other meat. I finally had the chance to introduce Mojito to pork a couple of days ago via these pork satay. I used 1 bottle of the 2 Bacardi Mojito bottles left from a 6-pack that I bought last weekend.
Cooking with Mojito had always given me great results so I didn’t feel like I wasted my drink at all. But I was tempted to chug that bottle for sure, haha.
Curry Pork & Potatoes W/ Saffron
I just realized that I became a Curry fiend back in February. I made Curry Pork Tofu and Bok Choy, followed up by Curry Pork & Green Beans Stir-Fry, then the Grilled Curry Pork Chops, and Curry Chicken Wings. I actually have a video of the curry chicken wings and I haven’t had time to edit it so I’d post that some other time. Since it’s grilling season, I’ve actually made Grilled BBQ-Curry Chicken early this month of May.
This Curry Pork & Potatoes W/ Saffron was made back in April and I’m just posting it now because I had to space out all the curry recipes to avoid giving the impression that my whole body is on fire from all that curry lovin’.. Haha! Well, it’s not and here is the recipe now.
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.
