'Meat recipes' archive

Spicy, herb-y adobong sitaw

The classic adobong sitaw gets more than a superficial facelift with the addition of chili garlic sauce (yes, yes, I am quite addicted to the stuff), egg strips, cilantro and toasted onion bits. Onion bits? Yes, onion bits. Garlic bits are too predictable already. Besides, there’s enough garlic in the adobo. Onion bits add a sweetish flavor to the dish and, combined with the cilantro, it is wonderful.

You can use the usual ground pork or get some bacon-cut pork belly. Not bacon but bacon-cut pork belly. What’s that?

Pork ears barbecue

Why am I posting a street food in a noche buena blog? Because, my dear, pulutan is a must during Christmas. Pinoy culture. There’s drinking and there’s drinking and it usually lasts from the morning of the 24th to the morning of the 25th and it resumes around noon of the same day.
If you buy [...]

Home grilled pork barbecue

Because they are available on almost every street corner and even in neighborhood stalls, barbecue is both popular and common. But when prepared and grilled in one’s own backyard, it transcends commonality and becomes a special occasion dish. Perhaps, it’s the amount of work involved — the cutting of the meat to the ideal thickness, [...]

Pork and mushrooms adobo

Mention Filipino cooking and adobo comes to mind. For some reason, the dish itself is an unequivocal declaration of being Pinoy. I like the way The Wily Filipino puts it: “It’s an unambiguous declaration of ethnic presence, an olfactory attack on the mainstream: We’re here and you can smell it… adobo is uncomplicated, a symbol [...]

Adobong pata ng baboy (pork hock) at sitaw (string beans)

There are two versions of adobong sitaw in my archives, one using liempo (pork belly) and, the other, using ground pork and topped with hard-boiled eggs. I was wondering if pork pata meat could further improve an already excellent dish. And I also wondered how far one pata could go. See, we’re having some woodwork [...]

Cocido-inspired beef stew

I was reading up on cocido and I found out that the traditional Spanish cocido is what we know in the Philippines as pochero. At least, it is the closest beef stew to the Spanish cocido — garbanzos (chick peas), cabbage wedges, potatoes, carrots and beef slow cooked in chopped onions, tomatoes and garlic. But we serve and eat pochero as a one-dish meal. The Spanish cocido is served both as a soup and an entree. The thick broth in which the meat and vegetables have been cooked is served as a soup while the meat is served on a platter surrounded by the cooked vegetables. That’s too much work for a busy mother like me. Suffice it to say that while this dish was inspired by the Spanish cocido, I will call it simply as cocido-inspired beef stew.

Lasang Pinoy 14 (A la Espanyola): My father’s sarciado

About my father’s sarciado… of course, I had enjoyed this dish countless of times when I was growing up. But the day my husband ate my father’s sarciado, it became his standard for sarciado. I had just given birth to our firstborn, Sam, and on a visit, my father cooked his sarciado and a clam soup with malunggay. My husband couldn’t stop talking about the sarciado for days.

Tokwa’t baboy as a stew

The taste isn’t much different from the traditional tokwa’t baboy since the ingredients are practically the same. It is the texture that makes this dish unique. The thickened sauce, sticky from the broth in which the pork face was simmered, is just perfect for pouring over hot rice. I made three deviations from my father’s recipe though. 1) I omitted the salted yellow beans which my kids are not so fond of; 2) I browned the pork ears and nguso in the oven after simmering them to make them chewy rather than mushy; and, for that added color and zing, 3) I sprinkled chopped wansuy (cilantro) over the cooked dish just before serving.

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House On A Hill

Asian cooking

• Beef with broccoli
• Chicken in caramel sauce
• Roast duckling
• Jipan Japanese bakery and coffee shop
• Pho Hoa wins over Pho Bac
• Pork teriyaki fried rice
• Sweet and spicy tofu
• Pork spare ribs stir fry
• Sweet and sour chicken fillets
• Oriental Chicken Noodle Soup

How to cook

• Meals in a flash
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• Stuffing a duck with aromatics
• Low fat, low sugar diet
• Sweet and sour fish: don’t forget the ginger
• Pinoy pesto
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• Crispy chicken strips with sweet and sour sauce
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