Browsing Tag Pork

Grilled Pork Belly & Mango Salad (Ensaladang Mangga)

Posted on September 25, 2011 | by Ray

Kulinarya Club’s August and September challenge coincides with the celebration of two national holidays that is patriotic in nature. And since the theme was inspired by these events, it calls for the use of four colors of the Philippine national flag. From plate to garnish, colors red, white, blue, and yellow have to be [...]

Adobong Sitaw (String Beans Adobo)

Posted on June 7, 2011 | by Ray

12 Comments

Adobong Sitaw or String Beans Adobo or Long Beans Adobo is a very simple dish to cook. It is usually done in a traditional way of cooking the meat — adobo style, then just cook it again with the string Beans AKA Sitaw. Here in the States, string beans are readily available in most Asian [...]

Chinese Style Barbecue Pork

Posted on March 10, 2011 | by Ray

8 Comments

Chinese Style Pork Barbecue AKA “Char Siu” is one of my favorite Cantonese dish. It is succulent, tender, and savory. It can be found in many Chinese dishes like Fried Rice, Chow Mein, and Soups. We can also find this yummy gem on most of the popular Dim Sum joints and of course my favorite [...]

Asian Honey Barbecue Spare Ribs

Posted on February 28, 2011 | by Ray

7 Comments

I cooked this barbecue this morning for my wife who needs it for potluck at her work in the hospital. I actually cooked about 10 lbs of this spareribs, so there will be extra for me and my son to eat after we drop off the food. Make sure you have lots of paper towels [...]

Pork Chop Braised in Orange Sauce

Posted on January 5, 2011 | by Ray

4 Comments

I dug up this recipe from one of my collections of cookbooks and it’s from one of my favorite Chinese chefs – Martin Yan. He said “Braising is one of the most popular cooking techniques in many parts of China” and after cooking this dish, you’ll see that Mr. Yan is absolutely right. In my [...]

Pork BBQ with Banana Ketchup Glazing

Posted on September 3, 2010 | by Ray

12 Comments

This dish is very easy to prepare and best eaten with a concoction of vinegar and garlic dipping sauce. Some folks like to eat this delicious barbecue with pickled shredded papaya (AKA achara) on the side. During my high school days in the Philippines, way back when (Ok it’s a statement and not a question, [...]

Paksiw na Pata (Braised Pork Hocks)

Posted on August 5, 2010 | by Ray

2 Comments

Flavor of many Filipino dishes get better as they are kept in the fridge safely for few days and Paksiw na Pata is one of them. I remember my dad making this dish then stored it in the fridge for days before serving. I was just a little boy back then and I thought it [...]

Tokwa Baboy (Braised Tofu with Pork)

Posted on June 22, 2010 | by Ray

0 Comments

I got introduced into eating tofu, especially Tokwa Baboy (Braised Tofu with Pork), during my teenage years when my parents used to take me to see movies in Manila. I remember always having dinner in this hole-in-a-wall Chinese restaurant called Cho Nam near Quiapo Church. This dish is one of their specialties along with Pata [...]