silver chopstix

Pork Adobo with Sitaw (Long Beans)

Posted by in Pork

Pork adodo is one of my earliest blog post. It is one of the easiest dish to prepare if you have the right ingredients. For a heartier dish, most Filipinos would add hard boiled eggs to their adobo. In our family we do things differently, we always add sitaw or long beans. I grew up eating adobo prepared this way and loved it ever since. It pairs well with the flavors of soy and vinegar and gives you an extra boost of nutrients from the added greens. You can get…read more

Filipino Style Pork Chops

Posted by in Dinner, Pork

This pork chop recipe uses patis (fish sauce) as seasoning. Our family have been using fish sauce to marinate fried chicken and pork chops as far as I can remember. I’ve seen my mom and my Ninang Aveling who is really my aunt do this since I was a kid. Our family is from Navotas which is known as the fishing capital of Manila. It’s also where good quality patis can be found. I grew up using non-commercial patis, we get ours instead from small manufacturers in Navotas. These are…read more

Pork Adobo Sliders

Posted by in Lunch, Pork

Just wanted to make something quick and easy for lunch that requires zero cooking. After scanning the fridge, I spotted some leftover pork adobo and rolls and this is how this recipe came about. I just reheated the adobo and shredded or pulled apart its meat. Then get a slider (you can use dinner rolls) and slice it in half. Add some watercress before piling the adobo on top. You can use lettuce leaf, arugula or whatever greens you have. Serve with chips and gherkins on the side. If you…read more

Pork Sinigang

Posted by in Pork

Pork sinigang is a classic Filipino dish and a favorite of all. Pork is the most popular choice of meat in making this dish, specifically pork belly. I don’t often use this cut of meat because of the fat. But if I do, I trim the skin and excess fat from it. I already featured several recipes on sinigang. To make just follow this recipe I posted on pork ribs sinigang. This time I used okra, bok choy and eggplant for my vegetables. I have even used broccoli in sinigang,…read more

Baked Sliced Country Ham

Posted by in Pork

I usually serve ham over the holidays, either Christmas or New Year. I was never a fan of the spiral cut honey baked ham that is so popular here in the US. I grew up in the Philippines eating the salty sweet style ham. One brand that comes to mind is Majestic ham which is favorite of my dad. He would always get a whole leg of ham which my mom would serve on Christmas day. I discovered that I could recreate this ham from my childhood by using Country…read more

Pork Bone Soup (Nilagang Buto ng Baboy)

Posted by in Pork

There is nothing better than a steaming bowl of soup on a cold winter night. I wanted to make a comforting as well as a rich and satisfying dinner, so I thought of pork bone soup. Any cook knows that the secret to making a good broth is bones, be it chicken, beef or pork or any combination of these. Pork neck bones is relatively cheap, you can get these at any Asian grocer. It will make a hearty meal since the bones are actually meaty. Rinse the bones in…read more

Pork Ribs Sinigang

Posted by in Pork

Sinigang na “baboy” (pork) is one of the most beloved Filipino dish. I would say that sipping a bowl is like a cure to homesickness since it would surely evoke memories of family dinners. Pork is the favored meat for sinigang in most households. Pork belly in particular is the popular choice. I on the other hand like to use pork ribs since it gives a more flavorful broth that is less greasy or fatty. To make, place 1 medium chopped onion, 2-3 chopped roma tomatoes and 1.5 – 2…read more

Pork Sarciado in a Pretzel Bread Bowl

Posted by in Beef, Pork

After dining at Leaky Cauldron in Universal Studios and having their beef and lamb stew, I was inspired to make this dish. I wanted to make a Filipino version so I subsituted Sarciado for the stew. Sarciado in tagalog literally means sauced or any dish with a thick sauce. My sarciado is a recipe of my grandma which she passed down to me. I usually use beef to make sarciado but I didn’t have the right cut of beef in my freezer so I used pork instead. To make, saute…read more

Oven Roasted Pork Belly (Lechon Kawali)

Posted by in Pork

Filipinos love their pork, which is the reason why we have so many dishes that uses pork. One of these is Lechon Kawali. Lechon Kawali is a deep fried slab of pork belly that is cooked to a crisp. The traditional way of cooking this is to first simmer the meat in water with aromatics until tender. Then refrigerating it for several hours to dry the skin before deep frying it in oil. The last step is quite messy and difficult since the oil usually creates a lot of splatters….read more

Baby Back Ribs Adobo

Posted by in Dinner, Pork

I already made several posts on adobo on this blog, pork adobo and squid adobo. This recipe for baby back ribs adobo is one that I have adapted from this site. It looked so good and it seems easy to make as well. I made this for dinner since I have the key ingredients needed. I did have to make a couple of substitutions for some items. This recipe turned out really delicious and a lot easier than making adobo the traditional way. To make, heat up your pan and…read more