Asian cooking

• Chicken, tofu and kangkong (water / swamp spinach) with chili garlic sauce
• Kikiam (Que-kiam)
• Chicken fillets with hoisin sauce
• Fish tempura
• Tofu and Vegetables Stir-fry
• Lemongrass tamarind chicken
• Pandan chicken
• Pork and mushrooms noodle soup
• Steamed chicken with ginger-garlic sauce
• Tokwa’t isda sa gata (fish and tofu in coconut milk)

Asia & beyond

• Easy hors d’œuvre: fish, ham and cheese spring rolls
• Macaroni soup
• No meat during Lent?
• Spanish rice and pesto rice
• Pancit canton (chow mein) in a flash
• Chicken & Broccoli Pasta
• Deep-fried Breaded Pork Slices
• Tuna belly fillets with garlic and rosemary
• Real cream of mushroom soup
• Rainy day grilled chicken and pasta Alfredo

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Deep-fried Breaded Pork Slices

My 10-year-old daughter took the photo on the left. She propped two bamboo hot pads against the pitcher of water and made a background out of them. I never thought of that. A fresh mind can be so creative.

This dish is actually a variety of pork chops. I do not buy the cut that is called pork chops, boned or deboned, because it find the meat too dry. I always use kasim. I removed the skin (rind), leaving a thin layer of fat attached to the meat. I cut the meat across the grain into 1/4″ slices then rubbed them with the seasonings and spices. This dish is best when the meat is left to absorb the flavors before cooking.

Ingredients :

1/2 k. of pork kasim (round)
1/2 tsp. of garlic powder
1/2 tsp. of onion powder
1/2 tsp. of crushed dried oregano
1/2 tsp. of ground black pepper
1 tsp. of salt
3/4 c. of fine bread crumbs
2 eggs, lightly beaten
1 to 1-1/2 c. of cooking oil for deep-frying

Cooking procedure :

With a sharp knife, remove the pork rind. Leave a thin layer of fat on the meat. This will help keep the meat moist and tender. Cut across the grain into 1/4″ slices. Mix together the spices and seasonings. Rub the pork slices with the mixture on both sides. Stack the pork slices on a plate, cover with cling wrap and refrigerate for at least an hour.

Place the bread crumbs on a plate.

Heat the cooking oil in a fryer or wok until it starts to smoke. Dip a slice of pork in the beaten eggs, making sure that both sides are covered. Shake off any excess then dredge both in bread crumbs. Lower the pork in hot oil. Repeat until you have 5 0r 6 pieces cooking in oil. Flip the pork slices over to brown evenly. Do not overcrowd the wok or fryer. Drain the pork on paper towels. Repeat until all pork slices are cooked. Serve hot.

In the mood for more food?

• Chicken, ham, mushrooms and sour cream lasagne
• Sotanghon (vermicelli) with chicken & wood ears
• Isdaan Restaurant at Gerona, Tarlac
• Chicken and cheese on toasted bread cups
• Pork ears barbecue
• Spaghetti with Chinese ham and peppers
• Cooking pans
• Pesang isda : a delicate fish soup
• Pork Afritada
• Patis (fish sauce)