Comments on: Tequila Pork Loin

By: chel

chel — Sun, 23 Jan 2011 08:14:11 +0000

hi miss connie..do u have a cookbook that is out in the market coz i wanna buy it. i really learned so much from you..god bless u and ur family !!! thanks..

By: jeri

jeri — Tue, 22 Dec 2009 20:38:43 +0000

Hello Ms.Connie! It looks appetizing I would like to try it this week.

By: claudine charie

claudine charie — Mon, 26 Jan 2009 12:04:53 +0000

ms. connie what can I substitute for apricot? My hubby is not a fan of apricot can I used orange marmalade instead?

By: Connie

Connie — Mon, 28 Jul 2008 15:05:13 +0000

Probably what we call “barako” in the Philippines. Male pigs which are used here for breeding but not for food. Can’t remove the smell.

By: Tin

Tin — Mon, 28 Jul 2008 10:17:47 +0000

Hi Connie,
Thanks for sharing your recipes. It makes cooking a lot easier for me. I have a question for you, I live in New Zealand and the pork here tastes different, it has an off taste. Probably because of how they raise the pigs. I was told that they don’t castrate pigs here unlike there in the Philippines (or is it the other way around). My question is, would you know how to get rid of the off taste? I usually just boil the pork with lemon and then throw away the water and cook the pork again, but there’s still that taste. I can only eat pork if I put lots of bagoong and other spices with strong flavor to mask the taste. I miss eating pork chop and roast pork. Can you suggest of some other ways to get rid of that taste?