PORK MEAT SORTI

NECK of PORK with BUTTERED VEGETABLES RICE AND CHILLIS a la PINAKBET

Another invention and experiment of mine, inspired by my late tante Mitzi!
Tante Mitzi (aunt), an Austrian which was my surrogate mother here in Vienna since 1987. Who brought me by with everything particularly living in Vienna, lifestyle and culture which includes eating, cooking drink and dine. Remembering those days with her…I miss her so much:(

Here is my chillis a la pinakbet our viand, hubby and I. A la pinakbet because it is mixed vegetables like yellow beans, eggplant, ampalaya, thin chillis and pork cooked with anchovy sauce.

YOU NEED…..

YIELDS 4 PERSONS:
FOR NECK of PORK & BUTTERED VEGETABLES RICE:
*4 pcs. Neck of Pork
* some vegetables oil
* Uncle Ben’s Rice, about 2 cups
* some Butter
* vegetables like green peas, cauliflower, carrots and mais (corn kernels)
* some Herbs
* Salt

FOR CHILLIS a la PINAKBET:
* Yellow Beans
* 1 Eggplant
* 1 Ampalaya (Bitter Melon)
* Chillis, thin long ones (sweet)
* some Vegetables Oil
* Anchovy Sauce
* 1 Onion
* a thumbe-sized Ginger, sliced
* some water

HOW TO…….

 

PORK CUTLET IN BBQ SAUCE

The sauce which I used for marinating my pork BBQ is the one I used here as a sauce. I simply fry first the cutlet and then pour in the sauce and cover it. I let it boil then turned the heat down into medium until the cutlet was so tender and the sauce thickened.

YOU NEED…….

YIELDS 4 PERSONS:
* 4 pcs. Pork Cutlet
* some Vegetable Oil for frying cutlet

FOR THE SAUCE:
* 1/2 tsp. powdered Coriander
* Mamasita’s BBQ marinate
* 1/2 cup Sprite or 7Up
* Salt and fresh ground Pepper
* brown Sugar
* 3 cloves Garlic, peeled and crushed
* 3 tbsp. Vegetable Oil
* Lemon juice
* 2 tbsp. Vinegar
* 4 tbsp. Ketchup

HOW TO…….

Constant basting with this lively sauce ensures moist chops and plenty of flavor. Warm plain rice with mix salad is the natural accompaniment.

 

PORK BELLY WITH CARAWAY SEEDS AND GARLIC

My hubby’s favorite. He use to cook it with sauerkraut (pickled cabbage). Viand for today serve with tomatoe salad and rice. Kids are in school, surely, when they come back home too hungry. No breakfast today before they went to school. It’s already one o’ clock pm…son is back lunch is not ready…hehehehe…but with the help of my turbo broiler, rice cooker and preparing tomatoe salad for maybe about after 1 hour lunch will be ready. Meaning we gonna have it at 2pm…which is typical lunchtime at home.

About my tomatoe salad, nothing special for this, simply I mixed tomatoes, onion, chopped chive, chilli peppers, salt and pepper and for dressing I used Italiann herbs dressing from Knorr. And that’s it 😉

YOU NEED…….

* 1 kg Pork Belly
* 1 whole Garlic, minced
* Caraway seeds
* 3 tbsp. Vegetable oil
* Salt and Fresh ground Pepper

HOW TO…….

 

PORK MEAT IN SAUERKRAUT

Another request of my daughter…
Tasteful, satisfying and economical meat court. Prescription for the simple preparation of a dentigerous herb meat. take it from me baby 😛
Serve with potatoe dumplings or bread!…..No rice…lol…

YOU NEED…….

* 1/4 kg Onion
* 2 tbsps. Vegetable Oil
* 1/2 kg Pork ombro or neck
* 1 – 2 tbsps. Paprika powder (sweet)
* 1/4 Liter Water
* 1/2 tsp. Caraway seeds
* 3 Bay Leaves
* 2 – 3 cloves Garlic
* 1 tsp. Majoram
* 2 pcs. broth Cube(or Salt)
* 1/2 kg Sauerkraut
* 10 pcs.. Juniper Berries
* 1 – 2 pcs. shredded Potatoes
* a little bit Flour
* chopped Parsley
* 1 Cream Fraiche

HOW TO…….

* Cut the meat in approx. 2 – 2 1/2 cm large cubes. Onion peeled, cut thinly sliced. Then onion in a flat pot in the oil saute glassily. Add the meat cubes and with that onion toast briefly.

* The Paprika powder strew-over, briefly mix and with the water up-pour. This is optional, a part of the noble-sweet Paprika powder can be replaced also by sharp, makes that herb meat spicier.
Note: the Paprika only briefly roast along, otherwise it becomes bitter!

* Now caraway seeds, bay leaves, garlic (crushed or chopped), Majoram and the broth cube (or salt) add and approx. 20 minutes cooking or until meat is done covered.

* Now dripped off sauerkraut and the juniper berries add and after boiling up at low heat and cover and continue cooking. Add water in between if necessary.

* Then 5 min. before end of cooking time add shredded potatoes and some flour to bind the mixture. Possibly something with flour make dust. Possibly something Crème fraîche on top and the chopped parsley before serving strew over (if one likes).

 

CUTLET-MARINATED WITH HERBS

Hello!…so ito na yong kapares ng aking “SUMMER VEGETABLES FRIED RICE”, na naging pananghalian naming mag-iina noong nakarang Wenesday. At “PUMPKIN CREAM SOUP” naman ang naging paunang laman ng tiyan!
Huwag ninyo akong tanungin kung ano ang naging panghimagas, dahil hiniwang hinog na PAPAYA ang naging pansara ng pananghalian. Kahit may kamahalan na nabili ko sa MERKUR Supermarket dito sa kapitabahay, ay pikit mata kong binili sa kagustuhang makakain ng papaya. Samantalang sa Pilipinas ay pinipitas lang ng aking kabiyak sa kapitbahay…hehehe…

The standard mixture typically contains savory, fennel, basil, and thyme flowers and other herbs. The proportions vary by manufacturer. Here I used the product of “GUSTO”. Thyme usually dominates the taste produced by the herb mixture. Lavender is only added in American mixes but is not used in French traditional mixes.

Herbes de Provence are used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete.

YOU NEED…….

* 4 pcs. Cutlet (Pork)
* Herbs de Provence
* 1 Onion
* 1 whole Garlic, chopped
* Salt
* Vegetable Oil

HOW TO…….

 

My EASY TOCINO

Tocino or tosino is a cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used. It is often reddish in color and has a sweetish taste. Its name is derived from the Spanish word tocino, which is used to describe bacon or cured meat.

YOU NEED…….

* 3 cups Kasim (pork shoulder), cut into 1/4″ thick slices
* 1 pouch Mama Sita’s Tocino (Marinating) Mix
* some Vegetable oil for frying

HOW TO…….

*1.) Sprinkle Mama Sita’s Tocino (Marinating) Mix evenly over the pork. Mix thoroughly for at least 5 minutes. For better results, let stand for 1 hour.

*2.) Place meat slices on lightly greased, very hot grill. Cook one side at a time.

*3.) For the traditional way of cooking tocino: Place meat in a frying pan and pour just enough water to cover the meat. Cook over medium heat until the fat is rendered and fry in its own fat. The other way around since I pound it, meat is thin and tender by cooking, I just fried it.

 

MY VERSION OF PATA TIM

I love my PATA TIM very much. Cooking it really gave me the appetite to eat more and more. This dish that I cannot miss…..”my Pata Tim”. It is huge but it was so soft and very tender. What made it more luscious is the sauce. It perfectly blended with the pork.

What do you understand about PATA TIM?
Not to be confuse with Pata Hamonado, Paksiw na Pata and Humba!
These are four different dishes at all!

PATA TIM – it is a dish of pork hock braised in a sweet-salty sauce and slow cooked until the meat is literally falling off the bones. Traditionally served with steamed sweet buns (cua pao), it is also eaten with rice.

With this blog, I feel like rushing to the place where I used to buy the pata and have it with my summer fried rice. Just one tip, never eat this everyday because you should also take care of your heart and maintain a good cholesterol level. Why? So you can eat this occasionally without hesitation.

YOU NEED…….

* 1 whole pork hock (Pata), about more than a 1 kg
* 1/2 cup of dark Soy sauce
* 1/8 cup of Honey
* 1 tsp. dried Oregano
* 2 bay leaves
* 1 whole Garlic
* 2 thumb-sized piece of Ginger, sliced thinly
* 1 red Onion, cut in halves
* 1 tbsp. peppercorns
* 1 Carrot
* a bunch of Pechay
* 1 tbsp. Sesame seed oil
* Salt
* 1/2 a cup of water
* 1 cup of rice wine or 1/2 cup of vinegar (optional) If you prefer with wine or vinegar, me I don’t!

HOW TO…….

—10 minutes before, start making the braising sauce. Pour the half part of water and honey in a pot just large enough to hold the pork hock. Add the salt and boil. Lower the heat and simmer until the mixture starts to turn syrupy. Add the soy sauce and rice wine if you prefer with wine or vinegar.

—Lower the pork into the sauce. Add the bay leaves, peppercorns, garlic, ginger and onion. If the sauce does not come up to 1/2 of the height of the pork hock, add water. Simmer for 2 to 2-1/2 hours, turning the pork hock over every 30 minutes or one time.

—Check the liquid after an hour and add more soy sauce if necessary (or salt if you don’t want your braised pork hock to turn too dark). If too little is left, add a cup or so of water. Do not, however, add more water during the last hour of cooking to make sure that the sauce thickens and do not acquire a soupy texture.

—Blanch the carrot and pechay in the sauce.

—When the pork is done, carefully transfer to a serving bowl. Arrange the blanched vegetables around it. Strain the sauce and pour over the pork. Heat the sesame seed oil until smoking and drizzle over the pork.

 

DINUGUAN (PORK BLOOD STEW)

Dinuguan comes from the word dugo, or blood.Pork Dinuguan (also called dinardaraan in Ilocano, or pork blood stew in English) is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.Dinuguan is often served with white rice or a Filipino rice cake called puto. This dish is so named bacause the sauce is made with the blood of a freshly-slaughtered pig. Traditionally cooked using a mixture of pork belly meat and pork entrails, my version should make the not-too-adventurous less squeamish. This is a very delicious dish, really. I can only ask that for those reading about dinuguan for the first time, try it first before passing judgment.

YOU NEED…….

* 1 kg pork belly
* 6 cups pig’s blood
* 3 pcs. chilli peppers
* 4 bay leaves
* 1 head garlic, crushed and minced
* a thumb-sized piece ginger, minced
* 2 onions, halved and sliced thinly
* 1 tsp. sinigang sampalok mix
* 2 cubes knorr
* 3 tbsps. olive oil
* 5 tbsps. vinegar
* some salt and pepper
* some water

HOW TO…….

1.) In a bowl, place the pig’s blood, add salt and vinegar, and mix.

2.) Heat a heavy casserole or wok. Pour in olive oil. Sate onion, garlic and ginger. Add the pork pieces and cook over high heat until the edges of the pork start to brown. Add chilli pepper, bay leaves, sinigang sampalok mix, 2 cubes knorr, salt and pepper and pour in some water cover, bring to a boil, when it boils, lower the heat and simmer for 30 minutes until the pork is tender.

3.) When the pork is tender and most of the liquid has evaporated, pour in the blood. Bring to a boil. Cook over medium heat stirring, for about 5 minutes. Add more salt if necessary. Serve the dinuguan hot with puto or steamed rice. ENJOY!!!

 

MY PATA HAMONADO

Hamonado usually any meat dish that is cooked much like a ham or pork sweetened in pineapple sauce or orange juice. Pork may be cooked from fresh meat or cured over time. Cured meat products include ham and bacon.
I used the syrup from the canned peaches and canned fruit cocktail. While most hamonado recipes call for pineapple juice, I decided to do it according to my family’s preferences.

In Filipino cuisine, pata refers to the leg and the trotters of the pork. Trotters – Both the front and hind trotters can be cooked and eaten.

YOU NEED…….

* 1 Pork Pata
* 1 canned of Peach Syrup
* 1 canned of fruit Cocktail Syrup
* 3/4 cup of Dark Soy sauce
* some peppercorns
* 2 bay leaf
* 1 cinnamon stick
* 1 tbsp. of toasted sesame seeds
* 1/2 tsp. of sesame seed oil

HOW TO…….

—In a casserole place pata mix together with fruit syrups, soy sauce, cinnamon stick, bay leaf, pepper corns and some water, cook over low heat until very tender. If you will cook it in a pressure cooker much less time, much better. Add water right away before coking. To avoid thinning the sauce, add only about half a cup of water at a time if necessary.

—You can toast sesame seeds with or without oil. Serve it with some sauce over the meat. Drizzle with sesame seed oil and sprinkle with toasted sesame seeds.

 

WHITE BEANS WITH PORK

Inspired by my mother in-law. This is one of her dish which she always prepare during the time we visited her in Ilocos Sur. Looking forward to see her soon! “We love you INANG!”

YOU NEED…….

* 500 g pork meat
* 800 g white beans in can, drained
* 1 onion, sliced
* 1 tomatoe, sliced
* 2 cloves garlic, can be peeled and crushed only
* 3 tbsps. Anchovy sauce (bagoong isda)

HOW TO…….

 

MEAT-RICE

Tip of the WEEK!
To thicken curry and make it creamier without adding more coconut milk, pounded cashew nuts can be used!
FROM KNORR…

Hello everyone, how was your HOLIDAY SEASON doing?
Hope you had a joyful christmas celebration.
Today is the start of my KNORR SERIES of cooking. I hope this can help you in your daily cooking adventure, just like me 😉

The Knorr line of products includes an extensive range of delicious soups, side dishes, classic sauces, seasonings, gravies, broth, bouillon and frozen entrees.
Today’s lunch meat-rice, meaning rice and pork meat. A specialty of Austrian kitchen. Maybe originated from Hungary or Serbia.

Main ingredients are rice, pork meat, onion, garlic, salt and pepper to taste, paprika powder, caraway, oil, and grated chees. Since I used the Knorr base so I don’t need all of these ingredients. Just rice and pork meat.
I served it with cucumber in yoghurt as side dish. GUTEN APPETIT :pump-v_v:

YOU NEED…….

* 1 Pouch of Knorr Serbisches Meat-Rice
* 250 g Pork meat
* 150 g rice
* 3 tbsps. Vegetable oil

HOW TO…….

** 250 g pork meat cut into cubes, heat oil in a pan add pork meat until pork is brown on both sides.

** With 1/2 Liter water pour in, add 1 pouch knorr and 150 g rice. Stir and cook.

** Lower the heat or fire cover and cook for 20 to 25 minutes.

 

My PORK BBQ

Barbecue or barbeque with abbreviations BBQ, Bar-B-Q is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal and may include application of a marinade, spice rub, or basting sauce to the meat. The term as a noun can refer to the cooking apparatus itself, or to a party that includes such food. The term as an adjective can refer to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecue is usually cooked in an outdoor environment heated by the smoke of wood or charcoal.

Barbecue has many regional variations, based on several factors:

a.) the type of meat used

b.) the sauce or other flavoring added to the meat

c.) when the flavoring is added during preparation
the role that smoke plays in preparation

d.) the equipment and fuel used to cook the meat

e.) how much time is spent cooking the meat

f.) At its most generic, any source of protein may be used, including beef, pork, lamb, poultry, fish, and seafood. The meat could be ground, as with hamburger, processed into sausage or kebabs, and/or accompanied by vegetables and/or bread. Sometimes the cut of meat (e.g. brisket or ribs) matters; sometimes the cut is irrelevant. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before and/or during cooking, and/or flavored in numerous ways after being removed from the heat. Occasionally, vegetarian alternatives to meat, such as soyburgers and mushroom caps, are prepared similarly.

YOU NEED…….

* Bamboo Sticks
* 2.5 kg pork belly
* 3 tbsps. koriander powder
* 4 tbsps. paprika powder
* 4 tbsps. toyomansi
* 200 g or half a bottle of MAMASITA’S BBQ MARINADE
* 4 tbsps. worcester sauce
* 1 head of garlic, crushed and peeled
* fresh ground pepper
* some canola oil
* Electric Griller or charcoal griller

HOW TO…….

* Mix all together. Overnight in marinade.

* Then with bammboo sticks and grill it!

 

PORK IN SAUERKRAUT

This is a recipe that is similar to the Austrian sauerkraut with pork meat but was modified by me. I prefer the sauerkraut which you can buy from any Supermarket here. I always serve this with bread dumplings and cook with cubes of bacon, as what my hubby loves to have it.

I cooked it using 1 pouch of Mama Sita’s Menudo mix for seasong aside from salt. First saute onion and bacon which is cut into cubes. Then the pork meat and some water. Cover and let it boil until pork meat is tender. Then add sauerkraut, salt and 2 tbsps. paprika powder. pour the 1 pouch of Mama Sita’s Menudo mix to complete the taste. Cover and simmer until the sauce is thicken. You can also add some caraway seeds if you wish too as what many austrian do. It’s a kind of austrian-filo dish…hehehehe… 😛

 

BACON, PEPPERS AND SAUSAGES

Actually, I was planning to cook garlic-herbs and peppers. This garlic and herb sautéed bell pepper recipe can be used as an appetizer, as part of an antipasto platter, or a colorful side dish. The bell pepper strips cook up quickly, and are at their sweet and savory best paired with the garlic and herbs. This sautéed pepper recipe is a great way to enjoy this nutritious summer vegetable. But then I saw lots of bacon and small sausages in the fridge. So I changed my mind, I added the bacon and sausages and omitting the garlic and herbs. Look how it turned out…

This was our Brunch with the kids. My daughter she wanted it with toast or any white bread. My son and I we ate it with brown bread. I love it if my experiment in the kitchen works!

YOU NEED…….

* 200 g Bacon
* about 8 pcs. Sausages
* 8 pcs. (small) Green Bell Peppers
* 8 pcs. Tomatoes
* 2 pcs. Onion
* Paprika powder
* 2 tsp. Apple Vinegar
* 2 tsp. Cayenne Pepper
* 3 tbsp. Olive Oil
* Salt to taste

HOW TO…….

** Heat a large pan or skillet, pour olive oil over medium heat. Add onions, the pepper strips and tomatoes and sauté for 4-5 minutes, or until the peppers begin to soften.

** Turn down the heat to low, add salt, paprika powder, cayenne pepper and apple vinegar. Saute for 2 minutes more.

** Then add bacon and sausages toss to combine. Transfer to a bowl and allow to cool to room temperature. Toss again, adjust seasoning and serve with toasted bread if desired.

 

PORK MEAT-CHAMPIGNON IN YOGHURT

The idea came since my hubby cooked this with chicken fillet. So why not to try wiht pork meat also. It has a faint resemblance from Turkey kitchen anyway…
The only thing which is not in it is the tomatoes and chilli. Maybe I will show you next time about this but using beef meat instead of pork!

Now a days fresh champignon or button mushrooms is cheaper than ever. Specially if it is in season. Fresh mushrooms can be stored, unwashed, in the refrigerator for up to three days. Don’t wrap them in plastic; they’ll stay firmer placed in a single layer on a tray, and covered with a damp paper towel.
Health benefits: Unlike most other vegetables, mushrooms contain two important B vitamins―niacin and riboflavin. The shiitake is a particularly healthful mushroom, as it contains lentinan, which may help fight cancer and bolster the immune system.

Now back to this dish, with yoghurt, that makes more tastier the whole thing. I just added one yellow bell pepper and paprika powder.

YOU NEED…….

* about 500 g Pork meat, probably less fat
* 250 g Champignon or Button mushrooms
* 250 g Yoghurt
* 1 Yellow Bell Pepper
* chopped parsley
* 2 tbsps. Paprika powder
* some olive oil
* Salt to taste

HOW TO…….

 

LECHON KAWALI PINAKSIW!

Hello my dear readers, VIENNA TIME CHECK: 00:08 MIDNIGHT
Hay naku, bakit ba ako nagising ng alanganin ngayon, tanong ko sa aking sarili!?
Marahil siguro sa dahilang maghapon akong natulog kahapon. So ngayon heto ako kaharap ang aking Laptop at nagsusulat na naman dito para may bagong mabasa ang mga kaibigan kong matiyagang magbasa ng Blog kong ito. Marami ang nagtataka, dahil alam lahat ng mga nakakakilala sa aming mag-asawa na pareho kaming masipag tumayo sa kusina at magexperemento ng mga lutuin, pero madalas ang katanungang bakit di kami nataba na tulad ng iba!?

Marahil siguro ganito na talaga ang pangangatawan naming mag-asawa o di kaya naman talaga lang mahilig kami sa pagkain pero ang pagkain ay walang hilig sa amin!
Alin sa dalawa….mas mabuti nga di kaya maganda ang lumba-lumba!

last weekend nagluto ng Lechon kawalai si Mister at ang natira ay aking ipinaksiw, resulta…narito ang larawan at kayo na ang humusga 😛

YOU NEED…….

* left over Lechon kawali
* 1 Onion
* 3 tbsps. Vinegar
* some water
* a bottle of Mang Tomas Lechon Sauce
* 3 pcs. Bay Leaves
* some pepper corns
* salt to taste
* some vegetable oil

HOW TO…….

* Heat a casserole and add some oil. Saute a little bit the onion, then add lechon kawali, bay leaves, pepper corns, salt and water. Cover and bring to boil. Once it boils, lower the heat until the meat absorb everything then pour in vinegar and Mang Tomas lechon sauce, continue cooking. Adjust the salt to taste if necessary.
That’s it, serve with rice and ENJOY!

 

BLACK-EYED BEANS

Black-eyed beans have a smooth texture, pealike flavour and are good when mixed with other vegetables.
Like most beans, black-eyed beans are rich in the best sort of fiber – soluble fiber – which helps to eliminate cholesterol from the body. They are a good source of folate, potassium, copper, phosphorous and manganese. As a high-potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein which provides a healthy alternative to meat or other animal protein. Beans also contain protease inhibitors which frustrate the development of cancerous cells.
Sounds so healthy but, mixing with pork ribs sounds unhealthy…LOL… 😛

YOU NEED…….

* 350 g Black-Eyed Beans, boiled
* 250 g Pork Ribs
* 1 canned Tomatoes, preferably peeled
* 1 and 1/2 Vegetable broth cube
* 1 big onion
* some vegetables oil
* some water or soup stock if available
* salt to taste

HOW TO…….

—Heat a casserole and pour some vegetable oil maybe about 2 tbsps. Then add onion stir in until translucent, then add pork ribs continue stirring until ribs are not pink anymore.

—Add boiled black-eyed beans, vegetable broth cube, salt to taste and tomatoes. Pour in the water or soup stock just enough to cover the meat and let it boil, once it boils lower the heat cover and continue cooking until done.

—Serve hot with rice or bread. ENJOY!

 

PAN- FRIED STEAK with VEGGIES!

A very simple combination & quick to prepare!
the vegetables are mixture of snow peas, red bell pepper, beans sprout, leek, bamboo shoots, carrots and cabage. With different herbs and butter.

YOU NEED…….

* 4 to 5 pcs. pork steak
* some vegetable oil
* Kotanyi spices for steak
* 50g snow peas
* 1 pc. red bell pepper
* 75 g bean sprout
* some leek
* a few bamboo shoots
* mushrooms, maybe 4 to 5 pcs.
* 1 carrot
* 1/4 head cabbage

HOW TO…….

 

ROASTED POTATOES with BACON

As what I’ve mentioned down here, this was the recipe of my roasted potatoes with bacon that goes with the lamb’s lettuce salad. Very easy and no much work involve. With boiled potatoes makes it more easier too.

YOU NEED…….

* 300 g Boiled Potatoes, peeled & sliced
* 3 tbsps. Butter, melted
* 75 g chopped Bacon
* 1 onion, chopped
* Salt & Pepper to tase

HOW TO…….

—Heat a pan melt butter and add onion, stirn in until onion is translucent. Then add bacon and potatoes.

—Continue stirring until potatoes is heat through, add salt & pepper to taste. Serve with lamb’s lettuce salad and white bread. ENJOY!

 

PORK BELLY a la SISIG

This is one of my hubby’s recipe of pork belly. I called it pork belly a la “sisig”!
He used to cooked this for our two kids because they love it once for a while. Not only very thrifty for the ingredients, but also less of time for preparation. Also includes to our budget recipe. I remember before, whenever we had parties at home. this was one of their “PULUTAN”. It goes with any alcohol drinks. “Ingat lang sa cholesterol at alcohol, not good kapag palagi”. As “pang-ulam, masarap talaga siya”. So if you are interested for trying it here is the recipe…

YOU NEED…….

* 400 g Pork Belly, sliced acoording to your preference
* 1 big Red Onion, thinly sliced
* 3 to 4 tbsps. vinegar
* 1 pc. chopped finger chilli (siling labuyo), optional (this is only for both of us, because kids doesn’t want it hot)
* Salt and Pepper to taste
* some vegetable oil for frying pork belly

HOW TO…….

—Fry first the pork belly then set aside. Then cut into cubes or according to your preference.

—Add the thinly sliced red onion, season with vinegar, salt and pepper and chopped finger chilli but optional. That’s it!

 

BEER STEAKS

BEER FLAVORS FOOD in three ways:
bitterness from the hops, sweetness from the malt, and a yeasty bite from the fermented brew with its tenderizing enzymes.

Simple explanation; a steaks in Beer-Sour Cream Sauce (my version). I used pork steak instead of beef or veal, and serve with boiled green beans and can be with rice or bolied potatoes and white bread. My kids love it as a main dish for dinner, wherein the whole family seats all together after a long day for everybody. I served it with zucchini-misua soup to complete the whole menu. Then the kids had pudding afterwards for dessert. It’s the first time I tried to prepare this with pork steak. I usually cook it using veal steaks!
Here is the recipe if you want to try it :pump-;):

YOU NEED…….

* 4 to 5 pcs. Pork, Beef or Veal steaks
* 50 g Butter
* 4 to 1 cup of Sour Cream
* 1/16 Liter Beer
* some Pepper (powder)
* 300 g Green beans, cooked in boiling water with salt

HOW TO…….

—Heat a pan and melt some butter. Brown steaks in butter both sides until gold brown.

—The meat set aside. In the same pan pour beer and add sour cream. Season with pepper and a little bit of salt if necessary. Let it simmer until the sauce thickens.

—Then pour the sauce over the meat and immediately serve with boiled green beans. For additional side dish; can be rice or boiled potatoes with white bread.

 

SARCIADO PORK RIBS

SARCIADO means with sauce. For best results, use beef shoulder. Thing is, you can substitute any cut of stewing beef that you prefer but, really, my sarciado this time I used pork short ribs or baby ribs. Pinoys knows only SARCIADO if it is fried fish cooked with sauce consist of tomatoes and beaten eggs! :pump-.3.:
Just what I mentioned at the start SARCIADO means with sauce! But I do not really know how sarciado is different from afritada and mechado. These are what we learned from the Spanish colonization of the country. Mechado has the same basic sauce. Anyway, below is a photo of my cooked “PORK RIBS SARCIADO”!

YOU NEED…….

* 500 g baby pork ribs
* 500 g tomatoes or peeled canned tomatoes
* 1 can Gandules verdes or garbanzos
* 1 onion, cut into cubes
* 1 carrot, peeled and sliced
* about 400 g potatoes
* 2 tbsps. tomatoe paste
* 2 pcs. bay leaf
* 4 tbsps. olive oil
* salt and pepper

HOW TO…….

— Heat a casserple, add olive oil and fry peeled potatoes then set aside.

— In the same casserole add some more olive oil and saute onion, garlic, tomatoes and ribs flipping them over to brown both sides.

— Add carrot, gandules verdes, bay leaf and tomatoe paste , season with broth cube, salt and pepper, pour half a cup of water, cover and bring to boil. Simmer until ribs are tender.

— Add fried potatoes stir to blend together. Serve with rice.

 

PORK CHOP WITH GARLIC-SOUR CREAM SAUCE

I decided my pork chops would have sour cream and garlic instead of cheese and cream and I’d serve them with rice instead of pearl potatoes. This is a very simple recipe. No cutting. Just pan frying, mixing and assembling. But the result is truly gorgeous and more than good enough for a birthday party or a Christmas Eve or New Year’s eve dinner.

YOU NEED…….

* about 6 pcs. Pork chops
* 2 tbsps. Garlic flakes or 1/2 a head of thinly sliced Garlic
* 2 cups of Sour Cream
* some vegetable oil for frying
* a mixture of Paprika powder, Salt and Pepper to taste

HOW TO…….

—Simply fry pork chops in a large pan until both sides are brown. Set aside.

— Then in the same pan, saute garlic, add sour cream continue stirring until sour cream form into liquid over very low heat. Add pork chops and let it boil over medium heat.

—Once it boils, turned off the heat and let it simmer for 3 minutes. Serve with rice.

 

ORANGE PORK STEAK with WOK VEGGIES!

Pork steak seasoned with different herbs and salt. I browned them in butter and mix with my wok veggies then cooked them in fresh orange juice until the juice thickened. I served it with rice…hmmm…….this what I heared from everybody as they started eating…
This was dinner last night, my daughter said I had to cook it for at least once a week. I think she loves it!
After this I went sleep, Saturdays and Sundays are usually quiet days for me but not for my kitchen. Because weekends I prefer to cook than to eat outside the house. Eating in restaurants we usually do during weekdays in which we are on duties and the kids are in school. Don’t have enough time to cook. Maybe sometimes just a quick dish or Menu for everybody.

YOU NEED…….

* 4 pcs. pork steaks
* 1 big orange for orange juice
* different herbs mix with salt
* 2 tbsps. butter

FOR WOK VEGGIES:

* shittake mushrooms
* button mushrooms
* chicharo
* beansprout or togue
* leek
* carrot
* onion
* red bell pepper
* yellow bell pepper
* bamboo shoots

HOW TO…….

—Season both sides of each steak with mix herbed and salt.

—Heat the butter. Brown the steaks on both sides. Then set aside.

—Add wok vegetables and cover for 3 minute over low heat.

—Add back pork steak and pour in the orange juice and cook over medium heat until the steaks are cooked through and the sauce thickens.

—When the steaks are cooked ready for serving them. Serve hot with rice.

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