Recipe: Braised Pork Belly

Ingredients:

1lb pork (either pork belly or pork hocks), cut into serving pieces
1 cup water
3 cloves garlic, crushed
1/3 cup vinegar
1/4 cup brown sugar
1/4 cup soy sauce
1 bay leaf
1/4 tsp. pepper or 1 tsp. peppercorns
1tsp oil
salt to taste
3 potatoes, peeled and quartered (optional)
hard boiled eggs (optional)

Procedure:

1. Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.

2. If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It's up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later.

3. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.

4. Remove bay leaf and peppercorns (if used) just before serving. Serve hot.

Recipe: Pork Siomai

Without a doubt, Filipinos have certainly embraced this delightful Chinese dish. Inspired by a video from Monterey's recipe.tv, I tried my hands on making pieces of my own version of Pork Siomai. I added some dashes of thyme in the recipe for that added earthiness and I find this version a little too soft and juicy compared to others that are marketed outside, probably because this recipe uses ground lean pork.

Pork Siomai

Recipe: Porkchop with Apple-Orange Sauce

It's been a while since I played around with porkchops in the kitchen so when I found this easy recipe from my Yummy Magazine, I decided to make Porkchop with Apple Orange Sauce. Probably the better known partner known for porkchops whether fried or inihaw is ketchup. I really recommend my readers to try this delicious recipe for a change, the apple-orange sauce gives that certain freshness to the meal. More so, this dish also adds flair to an otherwise just plain old porkchop recipes.

Recipe: Pochero

Pochero is an all time Pinoy favorite at our home. Here's a simple recipe I would like to share for today.

Ingredients:
1/2 pork (buto buto)
salt and pepper to taste
3 potatoes cut into 4
6 bananas, sliced
cabbage cut into half
1 pork cubes
onion, sliced

Recipe: Menudo

Ingredients:

1/2 k pork meat, cubed
1 c liver, cubed
1 tbsp oil
2 tsp achuete seeds
1 tbsp garlic, macerated
1/3 c onion, chopped
1/2 c tomatoes, sliced
2 tsp. salt
1/8 tsp. white pepper

Procedure:
1. Render off color from achuete seeds, discard seeds.
2. Saute garlic, onion and tomatoes; add pork and cook until done
3. Add potatoes and little stock if dry.
4. Add liver when potatoes are done; season and bring to a boil.
5. Serve hot for 6.

Recipe: Embotido

Ingredients:
1 k ground pork
1/2 frankfurters, chopped fine
1 chorizo de Bilbao, chopped fine
1/2 c mixed relish or chopped sweet pickles
1 onion, chopped
2 tsp. pepper
2 eggs raw
1 c bread crumbs
1 c sweet peas
1/4 chopped red pepper
Sinsal or wax paper

Procedure:

1. Combine all ingredients and shape into a loaf.
2. Wrap with sinsal or wax paper, wrap the roll in cheese cloth tying both ends.
3. Steam for one hour.
4. When done, remove cheese cloth and brown meat in hot fat.
5. To serve, slice and pour tomato catsup on top.
6. Serve hot for 8.

Recipe: Marinating Inihaw na Liempo

When I visited our province last summer, I got the chance to help Ate Mechie prepare her most requested barbeque. I helped her marinate the pork in time for the next day's event - the opening of my uncle's newest Medical building. It was the talk of the day! And I'm glad I had learned her secret!!!

Chicken and Pork Adobo with Basil

To kick start my first blog entry, I want to share with you a recipe closest to my heart. I’m serious about this blog therefore I want my first post to be extra special – with this in mind, let me share with you my ultimate super special recipe. Frankly, this is just how far I could cook for now, but trust me, this is vavavooom delicious! Yey! I’m so excited to share my recipe, I’m proud of it because this is one great dish that makes my younger brothers and sisters proud of me. Lol :)

Introducing, Sarah’s Special Chicken and Pork Adobo with Basil

pork adobo with basil