Pork steak
If you’re a fan of bistek, this pork dish is for you. Cooked practically in the same way, the expensive beef is substituted with the more economical pork. Cooking time is cut by half too.
Personally, I prefer pork with a little fat which helps keep the meat moist. But if you’re watching your fat [...]
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Pochero with Spicy Eggplant Sauce
Here is another dish I grew up with, and something I learned to cook by watching my father in the kitchen.
Pochero is a stew of Spanish origin–stewed beef cooked with chorizo de bilbao (Spanish blood sausage) and lots of chopped onions and tomatoes. The vegetables and saba bananas are cooked separately. Pochero is traditionally served [...]
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Pork dinuguan
Dinuguan comes from the word dugo, or blood. It’s funny that I should be posting this recipe at this moment just after posting an entry in the Sassy Lawyer’s Journal about the economic agenda of Bush’s visit on October. Madugo.
This dish is so named bacause the sauce is made with the blood of a freshly-slaughtered [...]
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Adobong Sitaw
String beans are added to the basic pork adobo recipe to cook this interesting Filipino dish.
Sitaw is one of the many varieties of string beans. They are usually about 18 inches in length. Another variety of string beans is what is known locally as baguio beans (french green beans in western cuisine).
Adobo is a very [...]
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Nilagang Baka 2
This is a variation of my previous nilagang baka recipe. I used short ribs this time (I used brisket in the other recipe). I also used a one leafy vegetable (pechay) and one root vegetable (potato) for contrast. If you would like to add more color, add some carrot wedges. If you want more than [...]
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Almondigas
Misua is the name for fine rice noodles used mostly for soup dishes because of its tendency to get soggy once it becomes wet.
This is an old recipe from my grandmother. My only contribution is to add grated carrots to the meatballs to add flavor and color. And I substituted leeks for the traditional sibuyas [...]
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Pork & Kangkong in Black Bean Sauce
Don’t like pork? Substitute chicken, boned or deboned. Fish fillet is also good for this recipe.
When cooking with tausi, or fermented black beans, discard the liquid in which it has been soaked. The liquid is too salty. Wash the beans before using them to get rid of the strong smell. Then crush them to release [...]
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Pig’s brain and eggplant frittata
This is a combination of two popular Filipino dishes–tortang utak (pig’s brain omelet) and tortang talong (eggplant omelet). To cook this dish, diced pig’s brain, garlic, onions, carrots and chooped fresh parsley are blended with beaten eggs, stuffed into boiled and peeled whole eggplants and pan-fried.
There are several versions of tortang talong. The most [...]
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