silver chopstix

Layered Napa Cabbage and Pork Belly Hot Pot

Posted by in Pork

I have planned to make this hot pot once I knew we were going to be hit with a blizzard over the weekend. A cold blustery winter night is the best time to enjoy this comforting savory soup. I got this recipe idea from this site and it is pretty easy to follow. It also kind of reminds me of this nilaga dish I made before. To make you will need one big napa cabbage, a pack of thinly sliced pork belly, a knob of ginger, 1 clove garlic, a…read more

Pork Rice Bowl

Posted by in Dinner, Pork

It was our visit to the Hokkaido Gourmet Food Festival in Mitsuwa that inspired me to make this dish. There were various food items on sale that were sourced from that region and what caught my eye was the pork bowl sauce (tokachi tare). I initially thought that it was a dipping sauce. After doing a little research I discovered that it is used for making Butadon (pork bowl). This dish originated in Obihiro, a town in Hokkaido, Japan and is known to be that regions specialty. This may not…read more

Japanese Curry Rice

Posted by in Dinner, Pork

Japanese Curry or Kare is a favorite of one of my girls. This is usually served over rice or udon noodles. Katsu (chicken or pork cutlet) is almost always served with it. This is very different from the Indian style curry as this has a milder taste and is usually made from a curry roux mix. There are several Japanese brands in the market and the most popular is the House Kokumaro Curry mix. This is available at any Asian grocer. This is very simple to make and you only…read more

Lechon Pork Belly

Posted by in Dinner, Pork

Lechon is the star or center of any holiday, festival or party in the Philippines. It is a whole pig roasted over a charcoal pit. It is usually skewered in bamboo and is turned slowly to cook for several hours until the skin is golden brown and crisp. It is hard to find decent tasting lechon here in our area. If you are lucky to find one it is very expensive. In recent years, I have seen a smaller version of lechon in the form of a roll. I believe…read more

Soy Garlic Pork

Posted by in Dinner, Pork

I really don’t know how to call this dish as I kind of made it up. I have some boneless country style pork ribs in the freezer which was meant for the grill, but it has been raining in our area for two days now. I wanted to make something quick and easy. So here is what I did. I cut into cubes my pork (1.5 lb) and marinated it for 30 minutes in the following : 2 tbsp. soy sauce, 2 tbsp. worcestershire sauce, 2 tbsp. knorr liquid seasoning,…read more

Asian Lettuce Cups

Posted by in Dinner, Pork

With the weather getting warmer, I find myself constantly thinking of something light and easy to make for dinner. This recipe is just perfect for those times you don’t want to stay too long in a hot kitchen and be able to fix dinner in no time at all. To make, you will need a head of iceberg lettuce or boston lettuce. We prefer using iceberg lettuce because of it’s crunchy texture. Separate and wash each leaf and dry with paper towels. Keep in the fridge to chill while you…read more

Tonkatsu

Posted by in Dinner, Pork

Tonkatsu is Japanese style deep fried pork cutlet. This is typically served with finely shredded cabbage and tonkatsu sauce. My family loves eating tonkatsu but we usually get to enjoy this only when we eat out or buy it “to go”. My excuse is that I dislike deep frying because of the clean up you need to do after. I bought some pork cutlets last week as it was on sale and wasn’t really sure what to do with it. But one weeknight I was inspired to finally make tonkatsu…read more

Filipino Style Meatballs in Lettuce Cups

Posted by in Dinner, Pork

I think I get most creative in cooking when I have limited options inside my fridge and pantry. I had a lb of ground meat in the freezer, I know I wanted to make meatballs but I don’t want to make the sweet and sour kind nor the ones with gravy on it. The weather is getting warmer here in our neck of the woods and I wanted to make something light. My first thought was to make a wrap or tacos but I didn’t have tortillas and then I…read more

Menudo

Posted by in Dinner, Pork

Menudo is one of the most popular tomato based dish in Filipino cooking. By the name itself you would know that it has Spanish/Mexican influence. In my mom’s side of the family, menudo is always cooked by par boiling the meat and other seasonings first. In Tagalog this is “sangkutsa”. My Lola (grandmother) used to say that this will not only help tenderize the meat but give it more flavor and eliminate unwanted smell of meat sometimes. To make, place 1 lb of cubed pork (I used pork butt) in…read more

Grilled Pork Chops

Posted by in Dinner, Pork

Summer means barbecue season for us. It’s not fun to cook dinner when it’s hot and humid. That is why I don’t use my stove and oven that much during the summer months. I prefer to make something that is quick and easy with little to no preparation needed. This pork chop is a perfect example of a fuss free dinner. I used the center cut pork rib chops because it has a good ratio of meat and fat. It is not too lean that it makes your chops chewy…read more