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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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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Monggo Guisado
(Chicago) - Guisadong Monggo is one of my favorite Filipino dishes. It’s not expensive to make and highly nutritious. You can omit or limit the pork and bagoong if you have dietary constraints...
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Embutibol
(Chicago) – Embutido is a Filipino meat loaf. It is meat mixture formed in a foot-long log, wrapped in foil, steamed and served in slices. Some cook it twice by pan frying the embutido slices to gain some color and crunch. So if you are serving embutido in a party, your Filipino guests knows exactly what to expect. In my last house party, I thought of serving embutido with a little twist to make it more appropriate for a cocktail settings. Instead of making it look like meat loaf and steaming it, I formed it into small balls and roasted in the oven. I dribbled ginger-scallion oil to turn up…
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Hot and Spicy Bicol Express
(Chicago) – Pork belly and coconut milk? This combination is a no-brainer –one of my all-time favorite Pinoy dishes . The spiciness and creaminess of this dish make it perfect with rice. And any dish that makes me eat humongous amount of rice is an ultimate comfort food for me. This is one of them. Hope you like Bicol Express too! 🙂 Ingredients: 3 lbs Pork Belly (Liempo), cut into small pieces 2 tablespoons cooking oil 14 oz (400 ml) coconut milk 3 large poblano peppers, seeded and sliced thinly 1 jalapeno peppers, seeded and sliced thinly 1 tablespoon garlic, minced 1 large onion, chopped 2 large tomatoes, chopped 1…
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The Spanish in Us: Pork Afritada
(Chicago) – There’s always something Spanish in every Filipino. It is evident in the last names of most of us, in skin color of a few, in religious belief of the majority, in facial structure, in politics, in public festivities, in architecture, in our alphabet and in many other aspects of our lives. With the Philippines under the rule of the Spaniards for more than 300 years, we have them in our system, in our veins and even in our palate. Our food is almost Spanish. “Fritada” means fried. Afritada is made up of browned pork (or any meat) simmered in fresh tomatoes and finished with oven-roasted (browned) tomatoes, onions…
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Pinoy Menudo
(Chicago) – One of the major (major! :)) effects of food blogging to me is that my appreciation of Filipino food has grown significantly. How many times I denounced my homeland cuisine whenever I was asked if Filipino food was my favorite cuisine. I gave bulls**t reasons such as Filipino dishes are oily, unhealthy or whatever crap. I am guilty as charged, like many others. No matter how often we deny or shy away from Filipino dishes, we crave for it; we long for those crispy skin of lechon and crunchy, yet juicy lechon kawali. Well, if you’re a Filipino and you grew up with your “nanay” or “lola’s” cooking,…
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Plain Jane Grilled Pork
(Chicago) – Simplicity is beauty. As cliché as it may sound, I truly believe this saying. Over-adornment of anything: be it physical, house or clothing, can obstruct the real beauty of the object. And this does not only apply to tangible things. It can be true to food as well; a dish with ingredients trimmed down to a minimum can have a taste in maximum volume. So I had a barbeque party last July 4th and I prepared different meats for the grill. I made a sweet Filipino marinade for the chicken, Mediterranean sauce mixture for beef kebab and fajita-style marinade for the skirt steak. However, I still had one remaining…
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Bistek Americana
(Los Angeles) – Being married to a Caucasian American for quite a while now and to be able to satisfy both our taste buds, I have come up with a recipe of the American-style Bistek. This is the result of years of my Mom’s cooking style with some twists to adjust to the American standards.
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Re-inventing Laing
(Chicago) – Many years ago, I participated in a mission trip, organized by my church in Manila, to a province in the Bicol region which is eastern part of the Philippines. I was so young then that I couldn’t remember the details of this trip but 2 things I can clearly recall still: the team was able to reach out effectively to the villagers so mission accomplished and the food served to us while we were there was stupendously good. All of the dishes from appetizer to dessert are coconut-based. Little did I know back then, Bicol is famously known for its coconut.
