Tag: Pork recipes

adobo-flakes

Crispy fried adobo flakes

UPDATE on April 12, 2015: I tried a different frying method for crispy adobo by cooking shredded chicken meat in about a quarter cup of very hot oil over medium-low heat. Despite the much longer contact of every shred of meat with the oil, the adobo flakes turned out dry. I stand by my flash-frying-in-a-kitchen-spider-method. […]

crispy-fried-skewered-pork

Crispy fried skewered pork

During their first two years in college, Sam (who wasn’t a vegetarian yet at the time) and Alex often raved about fried “isaw” (intestines) sold by ambulant vendors near the school. The pig’s large intestine is cut into thick rings, cleaned, boiled, skewered, dredged in flour or bread crumbs then deep fried. Delicious, they said, […]

pork-chayote

Stir fried pork and chayote strips with ginger and chilies

A spin on the Vietnamese stir fried beef and chayote that Speedy picked up from Luke Nguyen. This dish has pork in lieu of beef, there is no marinating required and the heat comes from two sources — chilies and ginger. Why not chilies, period? Why complicate the procedure by adding ginger? They’re a pain […]

soya-pork2

Soy (soya) pork

There’s soya chicken and there’s soya pork. Both are cooked with a generous amount of soy sauce but the cooking method differs. While the chicken cooks, for the most part, in the residual heat of the sauce, the pork is braised until tender because the fibers of the pork meat will not break down to […]

pork-cashew-nuts-peas

15-minute stir fried pork, peas and cashew nuts

Salty and sweet with lots of crunch. Thinly sliced pork is tossed with starch and fried until a crisp crust forms. Then, the meat is stir fried with vegetables and lightly salted cashew nuts. By the time the dish is done, every ingredient gives off a unique dimension of crispiness. And that is what makes […]

mexican-pork-adobo

Adobo, Mexican-style

Yes, adobo is from Spain and it spread to Spanish colonies including Mexico. Every colony that adopted the Spanish adobo developed its own peculiar style over time. But, no, Filipino adobo is not the Spanish adobo that that became integrated in the cuisines of Spanish colonies. Mexican adobo is a sauce made with chilies, herbs, […]

pork-caramel

Pork in caramel sauce

Most of Asia was colonized by a European power at one time or another and some influences remained long after the colonial powers had gone. Perhaps, among the strongest and more long-lasting of those influences are reflected in Asian cuisines. Take Vietnamese food, for instance. What is it about Vietnamese cooking that makes it distinct […]

pork-honey-balsamic-vinegar

Crispy pork chunks with honey-balsamic sauce

And so we enter the second half of 2014. We’re a little closer to December and the weather that I adore and wish we had all year ’round. That’s what I try to focus on when I get freaked out by the fickle weather we have these days — raining one moment and the sun […]