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Embutido: Pinoy Meatloaf

Americans have their meatloaf and Italians have their meatball. We, Pinoys, have our very own embutido. The sweetness of the vegetables, meaty juice from the meat and a touch of creaminess from ...

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Tokwa’t Baboy (Tofu/Pork Mash Up)

Tokwa means tofu while baboy means pork in Filipino. This is a simple mash up of boiled pork parts such as belly and ears and fried tofu soaked in soy-vinegar sauce.

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Bloody Good Dinuguan

Dinuguan is a popular stew dish in the Philippines made up of pork blood, pork meat, some offals (liver, intestines, etc) and vinegar.

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Tortang Talong

(Chicago) – This a simple and ever popular Filipino eggplant omelet. This dish could be simplified some more and just reduce the ingredients to eggplant, egg and oil. But I like my torta with some stuffing to make it heavier ...

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Red Wine Braised Pork Belly

(Chicago) - Braising does wonders on the food. Also called as pot roasting, it is simmering meat or vegetable over low heat for a long period of time. And the outcome ...

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Spare Ribs Caldereta

(Chicago) - I have a full slab of pork ribs in my freezer for quite some time and I don’t know what to do with it. The previous slabs became 2 different barbecue

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Inihaw na Spare Ribs

(Chicago) - Just when I thought that summer has fully arrived 2 weeks ago and I could start using my outdoor grill, the chilly winds came back last week and ...

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Baby-Back Ribs Adobo

(Chicago) - Pinoys can never have enough adobo recipes. I must say this recipe below is one of my most favorite of all time. Thanks to Amy Besa’s ...

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Pambansang Sabaw: Sinigang

(Chicago) – If the title sounds Greek to you, actually, it is Filipino and it means, the national stew is sinigang which is a dish meat and vegetables stewed in a sour broth...

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Pata Estofado

(Chicago) - The abundance of skin, fats and soft tissues in pig’s trotters/feet or simply called, ”pata”, in Filipino, makes me love this part of the pig. Given enough time to cook...

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