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Whole pork tongues are slow cooked in Filipino asado sauce, cooled and sliced. The cooking liquid is reduced, thickened and poured over the pork tongue slices....
Say “tinola” and most Filipinos think of a chicken soup with green papaya and sili leaves in gingered broth. But I grew up with bangus (milkfish)...
In the Philippines, grilled and skewered pork is called pork barbecue. Right. It doesn’t matter what the marinade is. If it’s pork and it’s skewered and...
Pinakbet, a dish of sauteed vegetables with bagoong (shrimp paste) is traditionally cooked with bagnet, the Ilocano version of crispy fried pork belly. But this is...
To cook orange soy ginger pork ribs, lightly browned pork baby back ribs are simmered in broth with orange juice, soy sauce, orange zest, cinnamon, ginger...
Inspired by a chicken dish that Alex and I learned at a cooking school in Vietnam, this pork and mushrooms with Thai basil is delicious with...
Thin slices of pork tenderloin are lightly seasoned, stuffed with chopped pineapple, bell pepper, onion, cilantro and basil, then dredged in flour, dipped in egg, rolled...
Hot on the heels of the highly satisfying tapcitlog (tapa, pancit at itlog) comes tocitlog, our all-day breakfast dish with noodles tossed in sweet-sour achara brine...
Does pork chop always have to be eaten off a plate? Does it always have to be paired with the usual side dishes like potato salad...
Slow cooker pork belly with barbecue sauce can be cooked ahead of time. Slice and spread in a shallow bowl, cover with rice, steam, invert and...
Tangy and subtly sweet with that caramelized flavor from the vinegar, this Balsamic pork adobo with pineapple is a fantastic addition to your holiday meal.
Bursting with the flavors of garlic, onion, oregano, cayenne, paprika, thyme and pepper, this spicy Cajun-style Pork stew will warm up your chilly nights. We had...
Make pantry staples work magic. These soy honey ginger garlic pork chops were cooked with only seven ingredients in under 30 minutes. So tasty!
Ground pork and chopped vegetables are wrapped in bean curd sheets, steamed, cooled and fried to make kikiam (que-kiam).
It’s that time again when I have to republish an old post because I have discovered a better cooking technique for an old recipe. Been eating...
I'm Connie Veneracion, retired lawyer and columnist, wife for 28 years and mom of two.
CASA means house, but it is also an acronym for the first names of the Veneracion family.
What is this blog about? Well, blogs, actually, because there are five that live in this domain.
Take your pick, have a nice time during your visit, bookmark the blogs and check in regularly because there's always something new in them.