Lechon kawali and potatoes with white gravy

pork-potatoes-cream-sauce

Lechon kawali does not really reheat well because the rind does not go back to that crackling-like crispness that it has right after cooking. How to serve it? Don’t capitalize on the rind. Capitalize on the fact that you have a very tasty cooked pork that you can mix with just about anything to make a simple braised dish, a …

Connie VeneracionLechon kawali and potatoes with white gravy

Boiled beef and vegetables with sweet-salty soy-flavored broth

boiled-beef-cabbage

Ah, the ubiquitous boiled meat and vegetables that is comfort food in so many cultures. Is the simplicity that makes it appealing? Is the memory of growing up with the dish? Whatever the reason, we love it. I’ve cooked it in so many ways — plain, with bone marrow (yes, bulalo!), Irish style, South American style, with cream of chicken …

Connie VeneracionBoiled beef and vegetables with sweet-salty soy-flavored broth

Sweet and sour pork, a new version

sweet-sour-pork

When we eat in Chinese restaurants, we often order dishes that we had enjoyed before. For instance, we love Causeway Seafood Restaurant‘s and King Chef’s dim sum selection but, for me, nothing beats Din Tai Fung‘s steamed dumplings. Speedy and I think that HK Choi‘s pata tim and lechon macau are the best and President Grand […]

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Connie VeneracionSweet and sour pork, a new version

Kare-kare

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A rich stew of ox tail, face, leg, tripe or all of them together, and a variety of vegetables in a sauce flavored and thickened with roasted ground peanuts (peanut butter is just as good!) and toasted rice flour. Another way to prepare kare-kare is to cook the vegetables separately in the stock in which […]

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Connie VeneracionKare-kare

Crisp fried pulled pork (a.k.a. leftover lechon)

crispy-lechon0

This time of the year brings back memories. When I was a very young lawyer, I worked in an office where Christmas parties were always delicious affairs. The damper was that there were two old ladies, oldtimers in the office, who filled their Tupperware containers to the brim with party food even before the party began. The boss and the …

Connie VeneracionCrisp fried pulled pork (a.k.a. leftover lechon)

Holiday beef stew

beef-stew

Aaahhh, the deep richness of stew that had been cooked in red wine. It’s incomparable. So perfect for the chilly nights that go hand-in-glove with the holiday season. I used about three quarters of a bottle of Merlot for this beef stew, a generous amount of herbs was added and the sauce was thickened with […]

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Connie VeneracionHoliday beef stew

Slow cooker Asian-style glazed beef ribs

slow-cooker-bbq-beef-ribs

Just multiply the amount of ingredients and you’ve got a party-perfect dish that can be prepared a day or two ahead. In fact, this beef stew with barbecue sauce-style glaze benefits from the early preparation as the beef gets more time to soak up all the goodness of everything in the sauce. So easy to […]

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Connie VeneracionSlow cooker Asian-style glazed beef ribs

When meatloaf met embutido, and they marry

meatloaf-sandwich4

It’s curious how some Filipinos declare that they don’t really like meatloaf, but they do like embutido. I don’t get it. Embutido is a meatloaf. And I wonder if the preference is cultural. Is it the familiarity of the name that brings back memories of Christmas and fiestas from one’s childhood? Is the preference then in the context of comfort …

Connie VeneracionWhen meatloaf met embutido, and they marry

Braised pork with tangy coleslaw

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Between now and the New Year, I’ll be posting holiday dinner ideas. Some will be new recipes; others will be recipes I have already published but are worth re-featuring because they are both delicious and picture-pretty, and sufficiently festive as demanded by the season. This braised pork with tangy coleslaw recipe was originally published in June 5, 2011. The pork …

Connie VeneracionBraised pork with tangy coleslaw

Lechon kawali and kai-lan (Chinese broccoli) in coconut milk

lechon-kawali-kailan

Think laing but not as mushy. Instead of taro leaves, there’s kai-lan and, instead of pork pieces so soft that they melt in the mouth, there are chunks of lechon kawali with the crackling-like rinds still crisp, contrasting vividly with the creaminess of the sauce. There’s heat from the chilis that blend perfectly with the […]

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Connie VeneracionLechon kawali and kai-lan (Chinese broccoli) in coconut milk