Tags: Pork / Recipe / Vegetable

Classic Omelette

- Saturday, October 3, 2015

Classic Omelette

INGREDIENTS:

½ cup of button mushroom, sliced

25 grms cheddar cheese

50 grms cooked ham, cut into cubes

15 grms cherry tomatoes, sliced

2 tbsp of milk

2 tsp of unsalted butter

3 large eggs

Salt and pepper to taste

INSTRUCTIONS:

1. In a mixing bowl, beat the eggs with a whisk or a fork.

2. Pour some milk and season to taste. Set mix aside.

3. In your fry pan, heat and melt the butter. Pour in the beaten eggs.

4. Add the mushroom, tomatoes, ham and cheese into the center of the egg. Cook until the cheese has melted.

5. Fold the omelette in half and serve! Serve with other breakfast staples like pan de sal, sinangag or even on its own.

Source: http://www.kusina101.com/

Tags: Pork / Recipe

Chorizo Chili

- Friday, October 2, 2015

Chorizo Chili

INGREDIENTS:

6 pork chorizo links

1 white onion

1 tsp coconut oil

2 cups of water

half a head of cauliflower

(optional) chives to garnish

INSTRUCTIONS:

1. Remove skin from chorizo links and saute meat until cooked through. Transfer to a bowl and set aside.

2. Chop and saute onions in same pan as chorizo, so they can soak up flavor. When softened and browned, transfer to bowl with cooked chorizo.

3. Add two cups of water to a pot with half a chopped cauliflower, and steam for 15 minutes or until cauliflower is soft.

4. Puree cauliflower and water in a blender until smooth.

5. Then mix all ingredients - cooked chorizo, onions, and pureed cauliflower in a pot on stove and heat. Then serve.

Source: http://www.healingandeating.com/

Tags: Pork / Recipe

Brined Pork Spareribs

- Wednesday, September 30, 2015

Brined Pork Spareribs

INGREDIENTS:

3 lbs. pork spare ribs

Brine:

½ cup of salt

1 tsp. mustard seeds

1 tsp. cinnamon

1 tsp. cayenne

1 tsp. paprika

3 bay leaves

3 cloves garlic – crushed

INSTRUCTIONS:

1. In a large bowl that has a cover or a pot that has a cover, place the rack of spare ribs. Add the ingredients for the brine and cover with water. Cover the container and place in the refrigerator for a few hours or overnight.

2. Preheat the oven to 325 degrees.

3. In a baking pan place the ribs and add about an inch one inch of the brine water. Place in the oven and bake for about 2 – 2 ½ hours, do not replace the brine it should evaporate while the ribs bake.

Source: http://livingthegourmet.com/

Tags: Pork / Recipe

Chinese Style Crispy Pork Belly

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Chinese Style Crispy Pork Belly

INGREDIENTS:

2.5 kg pork belly

1 Tbsp Shaoxing wine, optional

to taste, rock salt

Seasoning:

6 – 7 teaspoons salt

4 teaspoons sugar

1 teaspoon five-spice powder

4 teaspoons freshly cracked black pepper

INSTRUCTIONS:

1. To prepare the seasonings: Combine salt with sugar, pepper and five-spice powder well. Set aside.

2. Use a knife to scrape away any impurities and hair. Rinse thoroughly.

3. Blanch in boiling water for about 20 minutes, until around 70% done, and the skin is softened. I used a large wok and filled 1/4 of it with water. I carefully placed the pork belly in, and to make sure that the meat is fully submerged in water, I just added a glass or two as needed and allowed it to boil. 

4. Drain well and wipe dry with paper towels.

5. Place the belly on a large platter or tray, meat side up and skin side down

6. Use a knife to make a few small slits on the meat and up the sides but not on the skin, so the seasoning will be absorbed better.

7. Evenly brush the meat with the rice wine (optional). Let it rest for around 20 – 30 minutes.

8. Coat the meat BUT NOT THE SKIN with seasoning mixture, otherwise, the five-spice will darken the skin.

9. Flip the meat so the skin is now facing upwards.

10. Using thick kitchen towels, evenly pat the skin dry. This is important so the skin can properly crisp up.

11. Using a small knife with a sharp tip OR fondue forks, gently poke the skin to make little holes all over the skin. Christine recommends not exerting too much force that the holes have gone through deep into the fat. But still, you can go crazy poking holes all over. During this time, preheat the oven to 200 C/395 F if you intend to cook it immediately.

12. Pat dry the skin a second time, making sure that there is no visible moisture left behind. Alternatively, you can also wrap the meat, but not the skin, with foil and leave it to dry inside the refrigerator overnight. I didn’t do this but the skin was still really crispy and the meat flavorful. Leaving it overnight however, most probably intensifies the flavor.

13. When ready to cook, place the belly in a large roasting rack lined with aluminum foil to catch the drippings. Pour around ¼ cup water onto the foil so when the drippings will fall, it will not burn.

14. Evenly season the rind with rock salt.

15. Bake in the preheated oven for about one hour to one hour and ten minutes.

16. Turn the heat dial to ‘broil’ and roast for another 20 minutes, or until the rind has sufficiently and evenly crackled. 

17. At this point you may notice that some parts of the skin appear to have charred too much. DO NOT PANIC. You can easily remove the charred bits by scraping it with a knife.

18. When done, remove from oven, chop it into your desired serving sizes – cubes or strips and serve warm with rice, with soy sauce and vinegar on the side. Enjoy!

Source: http://thehungrygiant.wordpress.com/

Tags: Pork / Recipe

Chilli Garlic Pork

- Saturday, September 26, 2015

Chilli Garlic Pork

INGREDIENTS:

500 gms of pork meat (shoulder, butt or loin), sliced thinly

2 tbsps. light soy sauce

1/2 tsp. salt 

1 tsp. sesame oil

1 medium egg

corn flour

cooking oil for frying

Sauce:

tsp. fish sauce

2 tsps. light soy sauce

2 cloves of garlic, chopped

1/2 finger red chilli, chopped

2 tsps. lemon juice

2 tbsps. honey

INSTRUCTIONS:

1. Season the sliced pork with the soy sauce, salt and sesame oil. Add beaten egg and mix well. Dredge the pork slices in corn flour, shaking off the excess.

2. Deep fry in medium hot oil for a couple of minutes until crispy and golden. Do not overcook. The pork should have a crisp crust but still be moist and tender inside. Drain on kitchen paper and set aside.

3. Heat up a clean wok. Mix all of the sauce ingredients and pour into the hot wok. Bring to a rolling boil.

4. Tip all of the fried pork into the sauce all at once. Stir quickly until the sauce evaporates and forms a glaze.

5. Transfer to a serving dish.

Source: http://www.adorasbox.com/

Tags: Pork / Recipe

Chilli Garlic Pork

- Wednesday, September 23, 2015

Chilli Garlic Pork

INGREDIENTS:

500 gms of pork meat (shoulder, butt or loin), sliced thinly

2 tbsps. light soy sauce

1/2 tsp. salt 

1 tsp. sesame oil

1 medium egg

corn flour

cooking oil for frying

Sauce:

tsp. fish sauce

2 tsps. light soy sauce

2 cloves of garlic, chopped

1/2 finger red chilli, chopped

2 tsps. lemon juice

2 tbsps. honey

INSTRUCTIONS:

1. Season the sliced pork with the soy sauce, salt and sesame oil. Add beaten egg and mix well. Dredge the pork slices in corn flour, shaking off the excess.

2. Deep fry in medium hot oil for a couple of minutes until crispy and golden. Do not overcook. The pork should have a crisp crust but still be moist and tender inside. Drain on kitchen paper and set aside.

3. Heat up a clean wok. Mix all of the sauce ingredients and pour into the hot wok. Bring to a rolling boil.

4. Tip all of the fried pork into the sauce all at once. Stir quickly until the sauce evaporates and forms a glaze.

5. Transfer to a serving dish.

Source: http://www.adorasbox.com/

Tags: Pork / Recipe

Balsamic Pork Chops

- Sunday, September 13, 2015

Balsamic Pork Chops

INGREDIENTS:

1 (6.2-ounce) package fast-cooking long-grain and wild rice mix

3 tablespoons all-purpose flour

1 teaspoon chopped fresh rosemary

½ teaspoon salt

½ teaspoon pepper

6 (3/4-inch-thick) boneless pork chops

2 tablespoons butter or margarine

2 tablespoons olive oil

2 garlic cloves, pressed

1 (14½-ounce) can chicken broth

? cup balsamic vinegar

Garnish: fresh rosemary sprigs

INSTRUCTIONS:

1. Cook long-grain wild rice according to package directions; keep warm.

2. In a shallow dish, combine flour with the minced rosemary, salt and pepper. Dredge each pork chop in the flour mixture and shake gently to remove the excess.

3. Add butter and oil to a large skillet over medium-high heat until melted. Add garlic and sauté 1 minute or until fragrant. Cook chops about 4 minutes on each side or until nicely golden. Remove to platter.

4. Add broth and vinegar to skillet and stir to loosen particles from bottom of skillet. Cook until liquid is reduced by half, about 6 minutes. Return pork chops to skillet and cook 5 minutes more or until done. Serve over rice.

Source: http://lifeloveandgoodfood.com/

Tags: Pork / Recipe

Chicharon Bituka

- Tuesday, September 8, 2015

Chicharon Bituka

INGREDIENTS:

1 kg pork intestines (washed very well)

1 liter water

1 tablespoon salt

1 tablespoon black peppercorns

3-4 bay leaves

3-4 cups cooking oil (for deep frying)

For the dip:

3 tablespoons vinegar

1 clove garlic, crushed

dash of salt and pepper

INSTRUCTIONS:

1. Clean the pork intestine very very well. Wash it thoroughly with running water.

2. Put the washed intestines in pressure cooker. Add water and salt. Cover until it boils. Remove all the scum that floats. This is one important step for this recipe.

3. Add the black peppercorns and bay leaves. Give a quick stir and secure the lid for pressure cooking. Set timer at 10 minutes on medium heat.

4. After 10 minutes, turn off heat and realease the pressure from the cooker. Be careful of the escaping steam. Drain the content into a strainer. Rinse it with tap running water. Drain again.

5. Cut the intestines into bite portions (1.5 inches) using scissors. Set aside.

6. Heat cooking oil on a pot for deep frying. Fry the cuts until golden brown and be careful it has a tendency to splat very hot oil! Drain excess oil.

7. Serve with a spiced vinegar dip.

Source: http://www.ulampinoy.com/

Tags: Pork / Recipe

Cheesy Meatballs and Potato Casserole

- Saturday, September 5, 2015

Cheesy Meatballs and Potato Casserole

INGREDIENTS:

4 medium-sized potatoes, diced

salt

250 g. of ground pork

salt and pepper

1/4 c. of finely chopped onion

1 tsp. of finely minced garlic

1/2 tsp. of chopped tarragon

2 tbsps. of bread crumbs (I used panko)

2 tbsps. of butter

1/2. c. of roughly chopped onion

1/2 c. of cream

3/4 c. of shredded cheese (mature cheddar is recommended)

chopped parsley

cayenne powder

INSTRUCTIONS:

1. Preheat the oven to 350F.

2. Place the diced potatoes in a pot, cover with water, sprinkle with salt and boil for 10 minutes or until partially cooked, still firm and able to retain shape. Drain.

3. While the potatoes cook, make the meatballs.

4. Place the ground pork, about half a teaspoonful of salt and a quarter teaspoonful of pepper in a mixing bowl. Add the finely chopped onion, minced garlic, tarragon and bread crumbs. Mix well. Form into balls about an inch and a half in diameter.

5. Heat the butter in a frying pan. Brown the meatballs in the butter, rolling them around for even browning. Scoop out and transfer to a plate.

6. Reheat the remaining butter (and melted pork fat) in the pan. Add the roughly chopped onion and cook over medium heat just until translucent. Add the potatoes and meatballs. Toss to coat the potatoes and meatballs with oil.

7. Divide the potato and meatball mixture among two to three ovenproof bowls. Sprinkle with chopped parsley.

8. Pour the cream and about half of the shredded cheese into the now empty pan. Heat gently, stirring, until the cheese is melted. Add some parsley. Season with salt and pepper.

9. Spoon the cream and cheese sauce over the meatballs and potatoes. Top with the remaining grated cheese. Sprinkle cayenne powder on top.

10. Bake at 350F for 15 to 20 minutes or until the sauce is bubbly and the cheese is melted.

11. Sprinkle with more parsley before serving.

12. For a meatless version, just omit the meatballs. But use more butter.

Source: http://casaveneracion.com/

Tags: Pork / Recipe

Dijon Ham Steak

- Monday, August 31, 2015

Dijon Ham Steak

INGREDIENTS:

2 (1lb) ham steaks

½ cup Dijon mustard

½ cup pure maple syrup

2 tablespoons rice vinegar

¼ cup chicken broth

INSTRUCTIONS:

1. In a medium bowl whisk together mustard, maple syrup, rice vinegar, and chicken broth.

2. Heat a large skillet to medium heat. Brush some of the glaze onto one side of the ham steak and place glazed side down into the skillet. Brush some of the glaze on top of the ham steak. Cook over medium heat, turning frequently and brushing with the glaze until cooked through and the glaze has thickened.

Source: http://blogchef.net/

Tags: Pork / Recipe

Bacon & Egg Fat Bombs

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Bacon & Egg Fat Bombs

INGREDIENTS:

2 large eggs, free-range or organic

¼ cup butter or ghee, softened at room temperature

2 tbsp mayonnaise

freshly ground black pepper

¼ tsp salt or more to taste

4 large slices bacon

INSTRUCTIONS:

1. Preheat the oven to 190 C / 375 F. Line a baking tray with baking paper. Lay the bacon strips out flat on the baking paper, leaving space so they don't overlap. Place the tray in the oven and cook for about 10-15 minutes until golden brown. The time depends on the thickness of the bacon slices. When done, remove from the oven and set aside to cool down.

2. Boil the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so dramatic. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. When chilled, peel off the shells.

3. Cut the butter into small pieces and add the peeled and quartered eggs. Mash with a fork.

4. Add the mayonnaise, season with salt and pepper and mix well. Pour in the bacon grease and combine well. Place in the fridge for 20-30 minutes or until it's solid and easy to form fat bombs.

5. Crumble the bacon into small pieces and prepare for "breading." Remove the egg mixture from the fridge and start creating 4 balls. You can use a spoon or an ice-cream scooper. Roll each ball in the bacon crumbles and place on a tray that will fit in the fridge.

Source: http://ketodietapp.com/

Tags: Pork / Recipe

Asian Pork Meatballs with Quick Pickled Vegetables and Spicy Mayonnaise

- Thursday, August 27, 2015

Asian Pork Meatballs with Quick Pickled Vegetables and Spicy Mayonnaise

INGREDIENTS:

For Meatballs:

1 large clove garlic

1-inch piece fresh ginger, peeled and roughly chopped

1 stalk lemongrass, roughly chopped (just the tender white center - top, bottom and outer leaves removed)

½ ounce fresh Thai basil leaves (a large handful)

1 pound ground pork

1 tablespoon soy sauce

1 tablespoon fish sauce

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

For Quick Pickled Vegetables:

2 carrots, cut into julienne strips

1 daikon radish, cut into julienne strips

2 green onions, chopped

3 tablespoons unseasoned rice vinegar

1 teaspoon sugar

½ teaspoon kosher salt

For Spicy Sesame-Sriracha Mayonnaise:

½ cup mayonnaise (or homemade sesame mayonnaise)

2 tablespoons sriracha hot chili sauce

1 teaspoon toasted sesame oil (omit if using homemade sesame mayonnaise)

For Lettuce Cups:

1 head butter lettuce, leaves separated

INSTRUCTIONS:

To make the meatballs:

1. Preheat oven to 375°F

2. Line a baking sheet with parchment paper; set aside.

3. With the food processor running, through the shoot add garlic, ginger, lemon grass and basil. Process until minced.

4. Place ground pork in a medium bowl. Add garlic mixture from food processor bowl along with soy sauce, fish sauce, salt, pepper. Using your hands, combine ingredients taking care not to overmix which would make your meatballs tough.

5. With a 3 tablespoon scoop or ¼ cup measure, scoop out scant ¼ cup portions of pork mixture and place on prepared baking sheet. Once meatballs are portioned, quickly roll each between your palms to make rounds. Arrange meatballs on baking sheet with an inch or two of space between each one.

6. Bake for 15 to 20 minutes or until lightly browned and cooked through.

To make the Quick Pickled Vegetables:

1. Combine carrot and daikon radish strips with rice vinegar, sugar and salt in a small bowl. Toss to coat.

2. Cover and refrigerate until ready to use.

To make Spicy Sesame-Sriracha Mayonnaise:

1. In a small bowl, whisk together mayonnaise, sriracha and sesame oil.

2. Cover and refrigerate until ready to use.

To assemble lettuce cups:

1. Arrange lettuce leaves on serving platter.

2. On each leaf, place about a tablespoon of Quick Pickled Vegetables, 1 teaspoon of Spicy Sesame-Sriracha Mayonnaise (or more) and one meatball. Serve.

Source: http://pinchandswirl.com/

Tags: Pork / Recipe

Asado Con Leche

- Friday, August 21, 2015

Asado Con Leche

INGREDIENTS:

1 kg. of pork shoulder or butt

1/4 c. sherry

1/4 c. light soy sauce

2 tsp. balsamic vinegar

1 tsp. salt

3 tbsps. brown sugar

1/2 tsp. ground black pepper

3 cloves, crushed

1 onion, chopped

few sprigs each of fresh oregano and thyme, or 1/2 tsp. each of dried

1 c. of evaporated milk

2 tbsps. butter

1/2 c. water

INSTRUCTIONS:

1. Butterfly the pork joint. Place it in an oven proof dish and add the rest of the ingredients except for the last three. Leave to marinade for at least half an hour. Pre-heat the oven to 350º F/ 180º C.

2. Take the pork out of the marinade, Put some of the onion and seasoning bits on top of the sheet of pork and roll like a jelly roll. Tie with string. Sear the pork in butter until browned on all sides. Add the milk to the marinade and place the pork on top of it. Cover tightly with foil and roast for 1 1/2 hours or until tender (when tested with a fork, it should easily pierce the meat). When it's done, transfer the pork to a dish and let rest before slicing into 1 cm. thick rounds.

3. Add the water to the cooking juices, puree and strain. Transfer to a pan and cook the mushrooms in the sauce. When done, serve with the sliced pork.

Source: http://www.adorasbox.com/

Tags: Pork / Recipe

Asado Balsamico

- Thursday, August 20, 2015

Asado Balsamico

INGREDIENTS:

1 kg. of skinless pork shoulder meat, trim off fat and cut into 2"x2" cubes

1 can of cola

1 clove of garlic

1 medium onion, chopped

1/4 c. balsamic vinegar

1/4 c. sherry

1/4 c. light soy sauce

2 tbsps. sugar

1 tsp. salt

1/2 tsp. ground black pepper

1 bay leaf

1/2 c. water

4 potatoes, peeled and cut into thick rounds

1 onion, sliced into thick rings

INSTRUCTIONS:

1. Put all the ingredients, except for the water, potatoes and onion rings, in a heavy pan or pot with lid. Mix well and leave to marinade for at least 30 minutes.

2. Bring the mixture to a boil and simmer on low heat for an hour or until the meat is fork tender.

3. When this happens, turn the heat up and let the sauce evaporate while stirring constantly, until nearly dry. This step is to caramelize both the pork and the sauce. Pour  the 1/2 c of water around the pork (not on top) and shake the pan to deglaze. This will again form a sauce. It is ready when the sauce boils.

4. Fry the potatoes until cooked and golden. Fry the onions just until it starts to soften. It should still retain its shape.

5. To serve, lay the potatoes on a serving dish and spoon the asado over it. Top with the onion rings.

Source: http://www.adorasbox.com/

Tags: Pork / Recipe

Crispy Pork Dinuguan

- Tuesday, August 18, 2015

Crispy Pork Dinuguan

INGREDIENTS:

Lechon Kawali

3/4 kilo pork pork belly (or liempo)

4 garlic cloves, crushed

2 bay leaves

1 teaspoon peppercorns

salt

water, for boiling

oil (for deep fat frying)

Dinuguan:

Cooked Lechon Kawali (see above)

1/4 kilo minced pork liver

2/3 cup native vinegar

1 large onion, chopped

1/2 teaspoon crushed peppercorn

1 small garlic, minced

1/2 cup pork blood (refrigerate until ready to use)

1 1/2 cups water

2 teaspoon sugar

1 tablespoon patis

2 large hot peppers (siling haba not labuyo)

salt to taste

Puto as side dish

INSTRUCTIONS:

Lechon Kawali:

1. Cut the pork belly into serving pieces.

2. Mix crushed garlic, peppercorn, bay leaf, salt and water in a sauce pan.

3. Boil and simmer until skin is tender, around 30 to 40 minutes.

4. Drain, cool and dry well before frying to minimize splatters.

5. Deep fry the pork belly pieces until golden brown and the blisters show on the skin. Set aside.

Dinuguan:

1. Chop coagulated blood. Mince the liver and season with a little salt. Set aside separately.

2. Mix vinegar, onion, pepper, and pork blood all together in a sauce pan. Blend well and bring to a boil.

3. As soon as the mixture is boiling, add water, sugar and patis.

4. Drop in the minced liver and hot peppers to the mixture. Simmer for 5 more minutes then add the Lechon Kawali. Mix just enough to coat the 5. Lechon Kawali pieces. Don’t overcook or the crispiness will be gone.

6. Add salt to taste but this is optional. Remember the Lechon Kawali is already salty and may make the dinuguan even saltier.

Note that the dinuguan consistency depends on your preference. For Crispy Dinuguan, thick consistency is preferred.

Best served with puto or plain rice.

Source: http://pinoyfoodblog.com/

Tags: Pork / Recipe

Adobo in Buko Juice

- Friday, August 14, 2015

Adobo in Buko Juice

INGREDIENTS:

1 kilo pork spareribs adobo size

1 garlic bulb with individual cloves removed from cover (leave extra for topping)

1 teaspoon freshly ground black pepper

1 teaspoon dried oregano

1 bay leaf

1/2 cup cane vinegar

Juice of 1 buko nut

salt to taste

1/4 cup olive oil

INSTRUCTIONS:

1. Combine together the pork, garlic, pepper, bay leaf, oregano , vinegar, salt and half of the buko juice.

2. Boil and allow to simmer without stirring under low heat until the liquid is reduced.

3. Add the oil and toast to golden brown.

4. Scrape of the bottom of the wok to remove the sticking pieces of meat.

5. Remove excess oil and add remaining half of buko juice.

6. Continue cooking until a sauce is formed.

Serve in a platter with shelled cloves of garlic to add contrast to the brown colored adobo.

Source: http://pinoyfoodblog.com/

Tags: Pork / Recipe

Crispy Adobo with Chinese Mushrooms and Chives

- Wednesday, August 12, 2015

Crispy Adobo with Chinese Mushrooms and Chives

INGREDIENTS:

800 gms. skinless pork belly rashers, cut in 3" lengths

8 cloves of garlic, minced

2 tbsps. oyster sauce

2 tbsps. light soy sauce

1 tbsp. lemon juice

2 tbsps. white wine vinegar (or any white vinegar)

3-4 dried Chinese mushrooms

1/2  tsp. ground black pepper

3 tbsps. brown sugar

1 tsp. dark soy sauce

1 egg white

1tsp. salt

2 tbsps. water

corn flour for dredging

oil for frying

1 tbsps. chopped chives

INSTRUCTIONS:

1. Soak the dried mushrooms in boiling water to soften.

2. In a skillet, marinate the pork pieces in oyster sauce, vinegar, lemon juice, light soy sauce, black pepper, 1 tbsp. of brown sugar and half of the garlic. Leave to marinate for at least 10 minutes.

3. Bring the mixture to a boil, then simmer until tender, for about an hour. The liquid can be topped up with the mushroom liquid if it gets too dry. The meat should be fork tender but not falling apart.

4. Take the meat out of the sauce (reserve the sauce for later).

5. Dredge the cooked pieces of pork lightly in corn flour, shaking off the excess.

6. Beat the egg white with the 2 tbsps. of water and the 1 tsp. of salt. Dip the coated pork pieces in this before again dredging in corn flour. Shake off the excess corn flour.

7. Heat up some oil in a frying pan or wok. Shallow fry the pork pieces in medium heat until crisp and golden brown in color. Drain on kitchen paper, then transfer to a serving dish.

8. In a clean pan or wok, heat up 2 tbsps. of oil (you can use the same oil the pork was fried in) and fry the garlic on low heat until golden. Skim off the fried garlic and set aside.

9. Add the remaining 2 tbsps. of brown sugar to the same pan and stir until melted. Add the reserved sauce and the 1 tsp. of dark soy sauce.

10. Drain the mushrooms, reserving the liquid. Rinse in cold water before squeezing dry. Cut into thin strips and add to the sauce. Reduce until medium thick. Check the seasonings.

11. To serve, drizzle the sauce on the pork pieces then sprinkle with the fried garlic and chives. Serve.

Source: http://www.adorasbox.com/

Tags: Chef To Go / Pork / Recipe

Steak au Poivre

- Sunday, August 9, 2015 No Comments

Steak au Poivre

by Chef Rob Pengson

Chef To Go is a show that gives viewer-guests the opportunity to have their own personal chef prepare their desired dishes.  The show is interactive so the Chef gets to know his guest’s food interests on a personal level and vice versa. Featuring the freshest face on TV, Chef Rob Pengson, Chef-To-Go entertains as well as feeds the appetites of viewers.

INGREDIENTS:

4 pc 150g Rib eye steaks

½ cup Clarified butter, Ghee or oil

2 tbsp finely minced shallot

1 clove finely minced garlic

1 cup brandy / cognac

½ cup  brown sauce / gravy

1 cup Cream

Salt & freshly cracked black pepper

INSTRUCTIONS:

1. Season the steak with salt and pepper. Meanwhile, heat the oil / butter in a pan on moderately high heat.

2. Sear the steak in the pan for 4 – 5 minutes a side for medium well, once done set aside and discard most of the oil

3. Place new oil in the pan and sweat the garlic and shallots then deglaze with the liquor and reduce to 25%.

4. Finally, add cream and season with salt and pepper then serve with the steak.

Tags: Chef's Classics / Pork / Recipe

Yummy Menudo

- Tuesday, August 4, 2015 No Comments

Yummy Menudo

by Chef's Classics

INGREDIENTS:

1 kilo pork shoulder, cut into cubes
300 grms of pork liver, cut into cubes
4 jumbo hotdogs, sliced diagonally
2½ cups tomato sauce
1 cup soy sauce
1 cup water
½ cup calamansi juice
2 pcs potatoes , diced
1 pc onion, chopped
1 pc red bell pepper, diced
1 pc green bell pepper, diced
1 pc carrot, diced
1 pc bay leaf
3 tbsp of oil
5 cloves garlic, minced
Salt and pepper or fish sauce to taste

INSTRUCTIONS:

1. In a large bowl, combine soy sauce and calamansi juice. Add pork and marinate for 30 minutes to an hour in the refrigerator. Remove pork from marinade but set the liquid aside.

2. Heat oil in a Chef’s Classics Melissa Saucepot over medium heat. Fry potatoes until lightly brown. Remove and set aside.

3. In the same pot, sauté garlic and onions.

4. Add the marinated pork and liver and cook until lightly brown.

5. Add tomato sauce, marinade sauce, bay leaf and water. Let it boil and simmer for 30 to 45 minutes.

6. Add hotdogs, potatoes, carrots and bell pepper. Let it simmer for another 5 minutes.

7. Season with salt and pepper or fish sauce.

8. Remove from the heat. Let it cool before you pack it in a trusty lunch box.

Tags: Chef's Classics / Pork / Recipe

Tokwa’t Baboy

- Monday, August 3, 2015 No Comments

Tokwa’t Baboy

by Chef's Classics

INGREDIENTS:

1 kilo pig's ears
½ kilo pork belly (liempo)
5 pcs bird’s eye chili
3 pcs tokwa
1 pc red onion, diced
5 stalks green onions, chopped
4 tbsp sugar
2 tbsp salt
2 tbsp calamansi juice
1/8 tsp ground black pepper
1 liter water
1 cup white vinegar
1 cup cooking oil
¼ cup of soy sauce

INSTRUCTIONS:

1. In a stock pot, boil the pig’s ear and pork belly for 45 minutes or until tender.

2. Heat the oil on a Chef’s Classics Lavender Frypan over medium heat. Fry the tofu and belly until golden brown.

3. Cut the fried tofu and belly into cubes and slice the boiled pig's ears into bite-sized pieces. Set aside.

4. In a small bowl, combine the vinegar, soy sauce, calamansi juice, sugar, salt, ground black pepper, onions, green onions and chili pepper.

5. Transfer the sliced meat to a serving plate and serve with the sauce.