Pork Menudo
February 18, 2008
When you say menudo in California, what usually comes to mind is a spicy Mexican soup made with tripe. However, the menudo recipe we have here is the filipino version~ a colorful stew made with chunks of pork, liver, potatoes, carrots, bell peppers, garbanzo beans and a thick tomato base. Unlike its Mexican namesake, filipino menudo leans towards a slight sweetness due to the addition of raisins. Read more
Pork Embutido (Filipino-Style Meatloaf)
February 11, 2008
If my mother has her pinakbet (sauteed native vegetables in shrimp paste), I, on the other hand, have pork embutido as the very first recipe I mastered. Over the years, I have tweaked this recipe so many times~from adding liver spread to mixing in cheese~until I arrived to this version that is now a frequent request by my family and friends. Read more
Choletas Contentas (Happy Pork Chops)
February 8, 2008
To attain their spicy and flavorful bite, these thick pork cutlets were simmered happily in beer and over a bed of spanish-style rice. Read more
Ginisang Munggo at Chicharon (Mung Bean Stew with Pork Rind)
January 22, 2008
Although mung beans require an hour or so of boiling to soften, the actual sauteing and “putting” together of the soup takes a mere 10 to 15 minutes. This ginisang munggo soup recipe is a regular at my table as not only it is a nutritional powerhouse but at .89 cents a pack for dry beans (which can easily serve 12), it is also possibly the cheapest source of protein you can find. Read more
Adobo Fried Rice
January 11, 2008
Before today, I’ve never tried adobo fried rice, much less cook it. My family loves adobo and will even have it for days in a row so I’ve never had enough leftover adobo pork meat to try my hand on an adobo fried rice recipe. However, my submission of binagoongan rice to the Lasang Pinoy 22 Rice Challenge sent a few food bloggers for a visit and somehow, all their warm enthusiasm and comments awakened the rice-loving monster in me! I cooked pork adobo specifically to make adobo fried rice! I suppose the sizable mound of it that I consumed was a clear indication of what resolution I won’t be meeting AGAIN this year! Read more
Lasang Pinoy 22 Entry-Binagoongan Rice
December 22, 2007
Through the kindness of another food blogger, Gay of A Scientist in the Kitchen, I discovered this blogging event called Lasang Pinoy 22, the Rice Challenge. If you read through her comments section, you’ll discover a person nice enough to help another. Thanks Gay!So here I am, RICING to the occasion with my recipe for Binagoongan Rice. I am providing a recipe for that here but check out my shrimp fried rice recipe for a discussion of the Filipino rice culture and another way to make use of leftover rice. Read more
Pork Adobo (Pampanga-Style)
December 16, 2007
Almost as many as the dialects spoken in the Philippines are the ways pork adobo can be prepared. Other regions prefer it “soupy”, swimming in the juice, and other parts, like it as it is prepared here, simmered to dry with just enough grease to make a cardiologist cringe. Read more
Pinakbet (Sauteed Native Vegetables in Shrimp Paste)
December 16, 2007
Suprising that the pictures for this post came out fairly well considering I was rushed throughout the process by my family, all eagerly waiting to sit down and partake of our lunch meal. I suppose nothing whets a Filipino’s appetite more than the aroma of sauteed bagoong in garlic and onions! Read more
Pork Pozole
December 15, 2007
Out of my forty or so posts, four, including this, have been soup-like dishes: sinigang beef ribs, nilagang baka and wonton-shrimp soup. What can I say? The temperature hasn’t been friendly enough for me. What nips the harshness of winter better than the comfort of a nice bowl of broth? Read more
