Pork Afritada
Afritada is another one of those tomato sauce based stews that was introduced in the Philippines by the Spaniards. It is not, however, the same as other tomato sauce based stews. Though similar in appearance, kaldereta’s sauce is thickened with mashed liver, mechado uses thick beef slices with a cube of fat inserted at the [...]
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Arroz a la Cubana
I’m re-posting this recipe for two reasons. First, this photo is better than the old one. Second, I wanted to create links to the other saba banana recipes that have accumulated since I first posted this wonderful rice dish called Arroz a la Cubana. I don’t really know if it originated from Cuba but I [...]
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Crispy Pata
It’s just deep-fried pork leg, how can that be so hard to cook? Nothing difficult about cooking crispy pata. But one can have good crispy pata or terrible crispy pata. Who wants the latter, right?
Pata is the front or hind leg of the pig. In the Philippines, that means the leg AND the trotters (knuckles). [...]
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Broiled pork chops and onion rings
This dish is a variation of my previous pork steak recipe which, in turn, is an adaptation of the classic bistek. The difference is that I used pork chops in this recipe. Truth is I don’t like pork chops. I find them too dry. But my husband enjoys them very much. He bought a huge [...]
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Beef, chorizo and beans stew
It’s not easy to cook and take photos at the same time but I’m getting the hang of it. My 12-year-old daughter who’s supposed to help with the photos was busy on the computer with Kim Possible. I didn’t want to impose. It’s Friday and the kids are taking a respite from a hectic school [...]
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Tokwa’t Baboy
Tokwa’t baboy is the traditional accompaniment for lugaw, pancit palabok and pancit luglog. It is actually a side dish. But, since we’re not big on lugaw, pancit palabok or pancit luglog we eat our tokwa’t baboy as ulam (viand). We took a break from the strict seafood menu of the past day and a half [...]
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Skinless longganisa
Longganisa is native sausage. The seasonings vary depending on the regional origin. Lucban and Vigan longganisa are garlicky, for instance. Then there is the sweet longganisa called hamonado. Longganisa comes in various sizes as well. Some are made with beef or chicken instead of pork. Sweet or spicy, small or large, longganisa is a popular [...]
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Paksiw na lechon
June 17th was my husband’s birthday. We had a little dinner party last night to celebrate. Nothing fancy, though. The only expensive item on the menu was the two-and-a-half kilos of lechon. The national food of the Philippines, lechon refers to a whole pig roasted over live coals. Best eaten while the rind is still [...]
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