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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

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