Pork Adobo Sliders

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.

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If you need a recipe for adobo just go to my previous blog post here.

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Pork Sinigang

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, this is when we first moved to the Northeast and Asian greens was hard to come by. I still do this because my girls love it and that is how they learn to eat and love broccoli.

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Baked Sliced Country Ham

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 Ham. Country style ham is popular in the South specially in Virginia and Tennessee. Country hams are salt cured for 1-3 months then dry aged for either months to several years. They are not fully cooked when sold so it is important to follow the manufacturers cooking directions.

I made a glazed whole country ham (photo below) several years ago for a New Years eve party. The ham was more than enough to feed 10 people and we had a lot of leftovers. Buying a whole ham is too much for my family so I opted to get the sliced country ham this time.

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First, take the ham off it’s plastic wrap and place in a shallow pan. Add enough water to cover the ham and let this soak 8 hours to overnight to remove excess salt. Then drain the ham and place in an roasting pan, make sure to cover or wrap it tightly with foil. Bake at a 300F oven for approximately 2.5 hours or until internal temperature reaches 160F. After 2 hours pour or brush ham with glaze made of 1 cup dark brown sugar, 2 tbsp. dijon mustard and 2 tbsp. apple cider vinegar. Continue cooking until glaze has caramelize and ham turns into a dark golden color.

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Make sure to slice thinly before serving.

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Pork Bone Soup (Nilagang Buto ng Baboy)

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.

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Rinse the bones in running water and place in a big stock pot. Add enough water and let this boil for 3-5 minutes. Take out the bones and rinse again under running water, make sure to remove any scum. If you are using the same pot, wash and rinse well before adding back the bones. I used a pressure cooker to cook the pork bones since I didn’t have the luxury of time to cook this for hours. Place your pork neck bones in your pressure cooker and add enough water to cover. To this add 1 medium chopped onion, 1 tsp ground black pepper and thumb size ginger. Make sure to follow the cooking directions of your pressure cooker.

When pork neck bones are tender, remove from broth and set aside. Let the broth come back to a boil then add your choice of vegetables, I used carrots, kabocha squash and napa cabbage. Season with salt or fish sauce and cook until vegetables are crisp tender. Place your pork neck bones in a bowl and ladle your broth and vegetables on top. Serve hot with rice on the side.

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Pork Ribs Sinigang

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 lb pork ribs in a pot. Let this cook until meat releases its juices and turns color and vegetables are soft. Then add enough water just to cover the meat. Let this boil then cover and lower the heat to medium to low and simmer until meat is tender about 45 minutes.

Add a packet of sinigang mix and stir. Then add your desired vegetables, I used yard beans, asian egg plant and bok choy. I usually add a lot of vegetables since my family loves it. Cook until vegetables are just tender crisp.

Ladle into bowls and serve with rice.

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Pork Sarciado in a Pretzel Bread Bowl

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 1 large finely chopped onion, 2-3 cloves minced garlic and 1 can of diced tomato (fresh roma tomatoes are preferred, if using you need about 4-5 chopped). Cook these until softened. Then add 1.5 lbs cubed pork or beef (chuck roast). Stir and cook until the meat changes color then add 1 bay leaf and 1 tsp. ground black pepper. To this you will add 2 tbsp. sweet relish, 1 ladle of soy sauce, 1-2 ladle to tomato ketchup and 2 tbsp of worcestershire sauce. Let this come to a boil then cover and let simmer until meat is tender about 40 minutes. You may add 1/4 cup water is you think the sauce is a bit dry. Then add 1-2 potatoes cut into small pieces (depends on how you cut your meat, since it needs to be uniform in size) and 1/4 cup frozen peas and carrots. Continue cooking until potatoes are done to your liking.

To serve, get a pretzel a bread and hollow out it’s top with a knife. Ladle some sarciado inside the bread bowl and sprinkle some parsley on top. Add some mixed greens to your plate before serving.

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Oven Roasted Pork Belly (Lechon Kawali)

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.

I discovered that you can make Lechon Kawali the easy way by roasting it in the oven. I watched several video tutorials and this is what I came up with.

First, take a slab of pork belly and clean it by rubbing with salt and thoroughly rinsing with water. Pat dry with paper towels. Lay it on a cutting board skin side up and prick the skin all over making sure not to puncture the fat layer. Then turn it over and make horizontal slits on the meat side. Season the meat side with salt and white pepper. Turn over again and season skin with just salt. Place pork belly slab on a pan skin side up and refrigerate uncovered for a minimun of 8 hours, overnight would be ideal.

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Take it out of the refrigerator 30 minutes before cooking so that the meat could come to room temperature. Pre-heat oven to 395F. Place your pork belly slab on top of foil big enough to create a seal that would cover sides and bottom of your meat. Place these on a cooking rack or pan. Brush the pork belly skin with about 2 tbsp. of white vinegar then cover the entire skin with course salt. Bake for 1 hour and 45 minutes. (Note: I used 5.5 lbs of pork belly) Take out of oven and remove the salt that would have created a crust by this time. Place meat on a baking rack and broil for about 10-15 minutes. I broiled the meat with the oven door open so I can watch it and rotate every so often. Take out of oven once the skin has become puffed and crisped all over.

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Let rest for a few minutes before cutting into small pieces. Serve with lechon sauce and steamed white rice.

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Baby Back Ribs Adobo

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 add about 2 tbsp. of oil. Sear your ribs until browned on both sides We are not cooking the meat, we just want to get a nice color on the meat. Then place the meat in a single layer in your baking pan. (Tip: I line my baking pan with heavy duty foil for easy clean up). Mix together the following in a bowl: 1/2 cup soy sauce (I used the Filipino brand Silver Swan Lauriat, original recipe called for light soy sauce), 1/2 cup rice vinegar, 1/2 cup cooking sake (original recipe is rice wine), 6 cloves of garlic minced (recipe asked for 18-20 cloves), 1 tsp. black pepper (recipe asked for 1/4 tsp.), 3 tbsp. brown sugar and 4 pc. laurel leaves. Then pour this mixture on your ribs then cover your pan tightly with foil. Place your ribs in a 350F oven and bake for 1.5 hours. After which remove the foil cover , increase oven temperature to 400F and cook for an additional 10 minutes until meat turns golden brown and has a nice caramelization.

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The original recipe calls for adding lime juice to the pan drippings and making a sauce with it. I just removed the excess oil and poured the remaining sauce over the ribs. A squeeze of lime is added just before serving.

Serve with lots of white rice.

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Layered Napa Cabbage and Pork Belly Hot Pot

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 few stalks of green onions, mirin and soy sauce. All these can be bought at your local Asian store.

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First cut your napa cabbage into quarters lengthwise and give it a thorough wash. Then place a slice of pork belly between each leaf. Once everything is layered cut each quartered napa cabbage into three. Don’t forget to trim and remove the tough core at the end. Take a medium size pot and layer your meat/vegetable starting from the outer edges of the pot and work your way towards the middle. Pour a mixture of 4-5 cups water, 1 tbsp. soy sauce and 1 tbsp. mirin. Then add some slivered ginger, a clove garlic and some chopped green onions on top. Let this come to a boil then lower the heat and continue cooking at a simmer until meat and vegetables are tender. Note: Remove the scum that rises to the surface once meat comes to a boil. Remove the ginger and clove of garlic before serving.

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Serve with rice and a dipping sauce of soy or ponzu (soy sauce with a lime or lemon flavor).

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Pork Rice Bowl

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 be an authentic butadon recipe since I just adapted it from several recipes I found online. You will need, pork slices, salt, pepper and butadon sauce. First, season your pork with salt and pepper on both sides.

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Then, grill or pan fry until brown and a bit crisp. Season meat with Butadon sauce then serve it on top of a bowl of white rice. This is usually garnished with peas or green onions.

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