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Tag: pork

  • Pork Meatballs with Water Spinach Egg Drop Soup

    This Pork Meatballs with Water Spinach Egg Drop Soup is very easy to prepare. It uses common ingredients.  The main ingredients are eggs, ground pork and water spinach leaves!  With these three (3) main ingredients, you can come up with an easy to prepare dish perfect for rainy or cold weather.  Your family will love this recipe. They will ask you to cook it always. In case you want to cook this dish again, use ground beef or ground chicken instead.

    Even beginner cooks will find that this soup is easy to prepare.  The steps are simple and easy to follow.

    Water Spinach in Filipino is called kangkong.  It is widely available in the Philippines.  Egg drop soup in its simplest form is very easy to make and is common in Chinese cooking.

    Pork Meatballs

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    Ingredients:

    Pork Meatballs:

    • 1/2 kilo ground pork
    • 2 egg yolks
    • 1 1/2 tbsp cornstarch
    • 1 tsp ground pepper
    • 2 tbsp fish sauce (patis)
    • 4 cloves garlic, minced

    Soup:

    • 1 bunch water spinach leaves
    • 1 thumb-sized ginger, julienned
    • 6 cups chicken stock
    • fish sauce (patis), to taste
    • ground pepper, to taste
    • 2 egg whites
    • 1 tbsp cooking oil

    Garnish (optional):

    • leeks
    • fried garlic

    Instructions:

    1. For the pork meatballs, mix the ingredients well until sticky and form into balls.
    2. In a pot, heat the oil and saute the ginger.
    3. Add the chicken stock and start adding the meatballs.  Boil until meatballs are cooked.
    4. Add the water spinach leaves and drop the egg whites.  Stir gently to mix.
    5. Season with fish sauce and ground pepper to taste.
    6. Garnish with leeks and fried garlic (optional).
    7. Serve

    Pork Meatballs

    Pork Meatballs with Water Spinach Egg Drop Soup

    This Pork Meatballs with Water Spinach Egg Drop Soup is very easy to prepare. It uses common ingredients. The main ingredients are eggs, ground pork and water spinach leaves! 

    Pork Meatballs

    • 1/2 kilo ground pork
    • 2 egg yolks
    • 1 1/2 tbsp cornstarch
    • 1 tsp ground pepper
    • 2 tbsp fish sauce (patis)
    • 4 cloves garlic (minced)

    Soup

    • 1 bunch water spinach leaves , , to taste
    • 1 pc ginger (thumb-sized , julienned)
    • 6 cups chicken stock
    • fish sauce (patis) (to taste)
    • ground pepper (to taste)
    • 2 egg whites
    • 1 tbsp cooking oil

    Garnish (optional)

    • leeks
    • fried garlic

    1. For the pork meatballs, mix the ingredients well until sticky and form into balls.

    2. In a pot, heat the oil and saute the ginger.
    3. Add the chicken stock and start adding the meatballs. Boil until meatballs are cooked.
    4. Add the water spinach leaves and drop the egg whites. Stir gently to mix.

    5. Season with fish sauce and ground pepper to taste.

    6. Garnish with leeks and fried garlic (optional).
    7. Serve

    Recommended Cookware:  Masflex Induction Non-stick 22cm Platinum Casserole With Glass Lid.  A Stainless Steel Pot will also be OK.

    Other recipes may be found HERE

    This recipe also appears in So Yummy! So Easy!

  • Pork and Chorizo Stew

    Here is a pork and chorizo stew recipe that is very easy to cook.  This pork stew recipe is certainly very good for a Sunday lunch.

    What is Chorizo?

    Chorizo in English is a pork sausage.  From Wikipedia:

    Chorizo is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman times.

    In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried, smoked, red peppers.

    Due to culinary tradition and the high cost of imported Spanish smoked paprika, Mexican chorizo is usually made with native chili peppers of the same Capsicum annuum species, used otherwise rarely in Mexican cuisine, but is used extensively in Mexican-American restaurants.  Spanish-American cuisine adds vinegar instead of the white wine usually used in Spain.

    Chorizo can be eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as aguardiente. It is also sometimes sliced and used as a pizza topping in a similar manner to salami and pepperoni. It also can be used as a partial replacement for ground (minced) beef or pork.

    pork and chorizo stew

    For this pork and chorizo stew recipe, we used Chorizo de Bilbao.  This is a type of sausage with lots of paprika and is either canned or vacuum packed with lard.  Popular belief is that this type of chorizo originated from Bilbao, Spain but it seems that this is a purely Filipino term as there is no such variant in Spain.

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    Ingredients:

    Instructions:

    1. Saute garlic and onions.  Add pork until brown.
    2. Add chorizo de bilbao, red & green bell pepper, tomato sauce, pork broth and white wine.  Let boil.
    3. Add salt and pepper to taste.  Add the potatoes, laurel leaf and black olives.  Let simmer until the potatoes are cooked.
    4. Serve hot.

    pork and chorizo stew

     

    Pork and Chorizo Stew

    Here is a pork and chorizo stew recipe that is very easy to cook. This pork stew recipe is very good for a Sunday lunch.

    • 1/2 kilo pork (cut into cubes)
    • 4 cloves garlic (crushed)
    • 2 pcs onions (sliced)
    • 2 pcs red and green bell peppers (cut into strips)
    • 1 cup Chorizo de Bilbao (sliced)
    • 1 pack tomato sauce (250 grams)
    • 1 cup pork stock/broth
    • 2 tbsp white wine
    • 1/2 cup black olives
    • 1 cup potatoes (cut into cubes)
    • laurel leaf
    • salt and pepper (to taste)

    1. Saute garlic and onions. Add pork until brown.

    2. Add chorizo de bilbao, red & green bell pepper, tomato sauce, pork broth and white wine. Let boil.
    3. Add salt and pepper to taste. Add the potatoes, laurel leaf and black olives. Let simmer until the potatoes are cooked.
    4. Serve hot.

    Other recipes may be found HERE.

    This recipe alsp appears in So Yummy! So Easy!

  • Filipino Style BBQ | Pinoy Pork Barbecue Recipe

    Filipino Style BBQ | Pinoy Pork Barbecue Recipe

    This pinoy pork barbecue recipe is simple enough for anyone to follow.  The Filipino style BBQ is the ultimate Filipino street food.   Everywhere you go around the Philippines, for sure there is a restaurant or food stall that sells pinoy pork barbecue.

    pinoy pork barbecue

    Street food has suddenly become popular in the Philippines once again. In the past few years or so, I’ve seen a number of food parks rise up all over.  Maybe because of the change in eating habits of people today. People are busier, there is less time to cook.  Together with the lack of time, people are also looking for cheaper alternatives to eating out. Hence, the popularity of pinoy pork barbecue.

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    Filipino Style Pork Barbecue are skewers of pork marinated in garlic, soy sauce, sprite (or 7-Up) and banana catsup.  Sprite (or 7-Up) acts as the meat tenderizer.  Banana catsup gives the pinoy pork barbecue its reddish color. The pork skewers are grilled until cooked and slightly charred.

    Very easy to make.  Can be eaten while on the go.  And most important, delicious!

    Did I say that they also are very good pulutan with beer?

    BTW, I served this together with the Ensaladang Talong which can be found HERE.

    pinoy pork barbecue

    Ingredients:

    • 400 g pork fillet, sliced finely into around 1 inch by 5 inches
    • 500 g pork belly, sliced finely into around1 inch by 5 inches

    Ingredients for marinade:

    Ingredients for the spiced vinegar dip:

    • 1/2 cup white vinegar
    • 2 cloves garlic, peeled and minced
    • 1/2 onion, peeled and finely chopped
    • 1 to 2 Thai chili peppers, chopped
    • 1/8 tsp freshly-ground pepper
    • 1/8 tsp salt

    Instructions:

    1. Soak 20 barbecue sticks in water for at least an hour.  This is to ensure that the sticks do not burn while grilling.
    2. Mix all the marinade ingredients and then add the strips of pork.  Marinate for a minimum of 4 hours (preferably overnight).pinoy pork barbecue
    3. Skewer the meat into the pre-soaked barbecue sticks.pinoy pork barbecue
    4. Grill meat over hot coals for about 2 to 3 minutes each side, basting occasionally until the meat is thoroughly cooked.pinoy pork barbecue

    The grill I used is a Weber 741001 Original Kettle 22-Inch Charcoal Grill.  It is quite huge to grill only a few skewers of pinoy barbecue.  You need lots of charcoal to grill the barbecue.  It looks like this:


    Maybe I should get myself a Hibachi grill, it is smaller, and may be possibly used indoors.  It looks like this:

    What do you think?



    pinoy pork barbecue

    Filipino Style BBQ | Pinoy Pork Barbecue Recipe

    This pinoy pork barbecue recipe is simple enough for anyone to follow. The Filipino style BBQ is the ultimate Filipino street food. Everywhere you go around the Philippines, for sure there is a restaurant or food stall that sells pinoy pork barbecue.

    • 1/2 kilo pork fillet (sliced finely into around 1 inch by 5 inches)
    • 1/2 kilo pork belly (sliced finely into around1 inch by 5 inches)

    Marinade

    • 4 cloves garlic (sliced)
    • 2 tbsp brown sugar
    • 1/4 cup soy sauce
    • 1 cup sprite or 7-up
    • 1/4 cup banana catsup
    • salt and pepper to taste

    Spiced Vinegar Dip

    • 1/2 cup white vinegar
    • 2 cloves garlic (peeled and minced)
    • 1/2 piece onion (peeled and finely chopped)
    • 1 to 2 Thai chili peppers (chopped)
    • 1/8 tsp pepper (freshly-ground)
    • 1/8 tsp salt

    1. Soak 20 barbecue sticks in water for at least an hour. This is to ensure that the sticks do not burn while grilling.

    2. Mix all the marinade ingredients and then add the strips of pork. Marinate for a minimum of 4 hours (preferably overnight).

    3. Skewer the meat into the pre-soaked barbecue sticks.

    4. Grill meat over hot coals for about 2 to 3 minutes each side, basting occasionally until the meat is thoroughly cooked.

  • Pork Bistek

    Pork Bistek

    Pork bistek or bistek tagalog is a favorite dish of Filipinos. It is very easy to cook with just a few ingredients needed. Although the traditional bistek tagalog (beef steak) uses beef, this one uses pork as an alternative.

    Below is a simple step by step instruction on how to cook Pork Bistek or Bistek Tagalog that you can try at home. Enjoy!

    Pork bistek is best served with plain steamed rice.

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    pork bistek

    Pork Bistek

    INGREDIENTS:

    • 1.5 kilos pork butt, sliced thinly or cut into 1½-inch cubes
    • ½ cup calamansi juice
    • ¼ cup soy sauce
    • 1 large onion, peeled and sliced into rings (reserve 5 to 6 rings for garnish)
    • 1 head garlic, peeled and minced
    • ¼ teaspoon pepper
    • 3 tablespoons oil
    • 1 cup water
    • salt to taste

    INSTRUCTIONS:

    1. In a bowl, combine pork, lemon juice, soy sauce, onions, garlic and pepper. Massage marinade into meat and marinate for about 30 minutes. Remove meat, onions and garlic from marinade, squeezing and reserving excess liquid.pork bistek
    2. In a pan over high heat, heat 2 tablespoons of the oil. Add pork and cook for about 3 to 5 minutes per side or until lightly browned. Spoon out and reserve released meat juices during frying. Remove meat.
    3. In the pan, add the remaining 1 tablespoon oil. Add onions and garlic, and cook, stirring regularly, until limp and aromatic. Return meat to pan.
    4. Add reserved marinade and meat juices. Add water and bring to a boil. Cover, lower heat and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced. Season with salt to taste. Turn off heat and add the remaining onion rings. Cover and allow onion slices to cook slightly in the steam. Serve hot.

    pork bistek

    Pork Bistek

    Pork bistek or bistek tagalog is a favorite dish of Filipinos. It is very easy to cook with just a few ingredients needed. Although the traditional bistek tagalog (beef steak) uses beef, this one uses pork as an alternative.

    • 1.5 kilo pork butt (sliced thinly or cut into 1½-inch cubes)
    • ½ cup calamansi juice
    • ¼ cup soy sauce
    • 1 piece onion (large, peeled and sliced into rings (reserve 5 to 6 rings for garnish))
    • ¼ tsp pepper
    • 3 tbsp oil
    • 1 cup water
    • salt to taste

    1. In a bowl, combine pork, lemon juice, soy sauce, onions, garlic and pepper. Massage marinade into meat and marinate for about 30 minutes. Remove meat, onions and garlic from marinade, squeezing and reserving excess liquid.

    2. In a pan over high heat, heat 2 tablespoons of the oil. Add pork and cook for about 3 to 5 minutes per side or until lightly browned. Spoon out and reserve released meat juices during frying. Remove meat.

    3. In the pan, add the remaining 1 tablespoon oil. Add onions and garlic, and cook, stirring regularly, until limp and aromatic. Return meat to pan.

    4. Add reserved marinade and meat juices. Add water and bring to a boil. Cover, lower heat and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced. Season with salt to taste. Turn off heat and add the remaining onion rings. Cover and allow onion slices to cook slightly in the steam. Serve hot.

  • How to cook Pork Dinuguan | Pork Dinuguan Recipe

    Pork Dinuguan is a Filipino savory stew of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.  Offal refers to the internal organs and entrails of a butchered animal.

    – From Wikipedia

    pork dinuguan

    Pork Dinuguan is a type of stew made from Pork and Pig blood.  Pork Dinuguan is on my bucket list of dishes that I want to cook.  I have to be careful with this one as pork dinuguan is not for everybody.  A lot of people, particularly non-Filipinos, have an aversion to this dish due to the offal and pig’s blood.  My own children will say a big NO to this dish!  So when I searched for a recipe of pork dinuguan, I had to make sure that it is acceptable.  This one from Panlasang Pinoy uses pork shoulders and pork large intestine.  I might replace the pork shoulder though with pork belly and make a crispy version.  Or I might also take out the pork intestine too.  Who knows?  I will update this once I get to the actual cooking of this recipe.  It is a tradition to pair pork dinuguan with puto (rice cake) but plain rice will also do.  Below is a video of the actual process in making pork dinuguan (from the Panlasang Pinoy YouTube channel):

    Ingredients

    • 1 Kilo pork shoulder, cubed
    • 1/2 Kilo pork large intestine, cleaned thoroughly (optional)
    • 1 to 1½ cups pig blood
    • 2 to 3 pieces banana pepper
    • 2 thumbs ginger, minced
    • 1 medium yellow onion, diced
    • 6 cloves garlic, crushed and chopped
    • 2 cups water
    • ¾ cup cane or white vinegar
    • 1 piece pork cube (optional)
    • 3 tablespoons cooking oil
    • Salt and ground black pepper to taste

    Instructions

    1. Heat the oil in a cooking pot.
    2. Saute the garlic, onion, and ginger.
    3. Add the intestine. Saute for 3 minutes.
    4. Add the pork. Cook until light brown.
    5. Pour the water in and add the pork cube. Let it boil. Simmer until the pork becomes tender.
    6. Pour the vinegar in the cooking pot. Let it re-boil.
    7. Add the banana peppers. Cook for 3 minutes.
    8. Stir-in the pig blood and make sure to continuously stir during the first minute to avoid the blood from forming. Cook in low to medium heat for 15 to 20 minutes.
    9. Add salt and pepper to taste.
    10. Serve with puto. Share and enjoy!

    pork dinuguan

    Pork Dinuguan

    Pork Dinuguan is a Filipino savory stew of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.

    • 1 kilo pork shoulder (cubed)
    • 1/2 kilo pork large intestine (cleaned thoroughly (optional))
    • 1 to 1 1/2 cups pig blood
    • 2 to 3 pieces banana pepper (siling haba)
    • 2 thumbs ginger (minced)
    • 1 piece yellow onion (medium, diced)
    • 6 cloves garlic (crushed and chopped)
    • 2 cups water
    • 3/4 cup cane or white vinegar
    • 1 piece pork cube (optional)
    • 3 tbsps cooking oil
    • Salt (to taste)
    • ground black pepper (to taste)

    1. Heat the oil in a cooking pot.

    2. Saute the garlic, onion, and ginger.
    3. Add the intestine. Saute for 3 minutes.
    4. Add the pork. Cook until light brown.
    5. Pour the water in and add the pork cube. Let it boil. Simmer until the pork becomes tender.
    6. Pour the vinegar in the cooking pot. Let it re-boil.
    7. Add the banana peppers. Cook for 3 minutes.
    8. Stir-in the pig blood and make sure to continuously stir during the first minute to avoid the blood from forming. Cook in low to medium heat for 15 to 20 minutes.
    9. Add salt and pepper to taste.
    10. Serve with puto. Share and enjoy!

    Other Food & Recipes posts are HERE.

  • Grilled Pork Belly (Inihaw na Liempo)

    Grilled Pork Belly (Inihaw na Liempo)

    Grilled Pork Belly (Inihaw na Liempo) is a Filipino style recipe.  Grilled Pork Belly or inihaw na liempo is a simple and popular mouth-watering grilled dish. This is usually made of pork belly (liempo), marinated then grilled until done.  It is then served with a dipping sauce.  It is often served as finger food or pulutan.

    GRILLED PORK BELLY

    This is what I call a quick and easy recipe.  Why?

    Let me tell you a short story first.  My wife was gone for the weekend to attend a high school reunion.  That means I was left with the cooking chores.   In other words, house-husband for the weekend.  So off I go to the grocery store to shop for supplies.  While walking down the aisles, I noticed the Mama Sita’s Pang-Inihaw (Garlic Vinegar Marinade & Dip).  It is made of cane vinegar and spiced with fresh garlic and black pepper. It is a versatile marinade and can also be used as a dipping sauce for various grill dishes.  So I figured, I can cook grilled pork belly with this without the trouble of preparing the marinade.  Plus I can use the left over marinade as dipping sauce.  Easy!

    All I need to do now is combine all ingredients in a mixing bowl and marinate pork for 2 hours or overnight in the refrigerator.  Easily done!  The original recipe calls for grilling the pork over live charcoal.  But I told you that I wanted it to be quick and easy so I used my Lodge  Cast Iron Square Grill Pan instead.  That is another cheat I am sharing with you.  Fast and easy grilling inside the comfort of your own kitchen.  Below is a clearer view of the grill pan:

    So there you go!  A quick and easy way to cook Grilled Pork Belly without the fuss!  I suggest that you try this too.  Since this was a Sunday lunch dish, I paired this with Braised Chayote and Carrots.

    BTW, since it is quite a rainy day at the time of writing this post, might as well cook some and match with beer.  Perfect!

    Ingredients:

    • 1 kg Pork Belly (Liempo) cut into thin slices
    • 1½ cup Mama Sita’s Pang-Inihaw

    Instructions:

    1. Combine all ingredients in a mixing bowl and marinate pork for 2 hours or overnight in the refrigerator.
    2. Drain and grill over live charcoal.
    3. Serve with dipping sauce.

    Grilled Pork Belly (Inihaw na Liempo)

    Grilled Pork Belly (Inihaw na Liempo) is a Filipino style recipe. Grilled Pork Belly or inihaw na liempo is a simple and popular mouth-watering grilled dish. This is usually made of pork belly (liempo), marinated then grilled until done. It is then served with a dipping sauce. It is often served as finger food or pulutan.

    • 1 kg Pork Belly (Liempo) (cut into thin slices)
    • 1½ cup Mama Sita’s Pang-Inihaw

    1. Combine all ingredients in a mixing bowl and marinate pork for 2 hours or overnight in the refrigerator.

    2. Drain and grill over live charcoal.

    3. Serve with dipping sauce.

    Other Food Articles are HERE.

  • Pork Meat Loaf

    Pork Meat Loaf

    I was surfing channels on TV one day and stopped when I saw Jaime Oliver was on.  You see, I like the way Jaime Oliver does his cooking, he makes it look very easy.  He was doing a Pork Meat Loaf which really got me interested.  After watching the show, I figured I could do his Pork Meat Loaf and googled the recipe and found it HERE.  I was thinking of doing it as a dinner surprise for the family.  Boy was I disappointed, I did not have some of the ingredients in my pantry.  So what did I do?  Improvise!   Might as well come up with something along the same lines.

    One of the ingredients unfamiliar to me was tomato passata.  It looked like a tomato sauce or puree and I did some research.  It appears that passata is an uncooked tomato puree that has been strained of seeds and skins. It originated in Italy but used throughout Europe.  Big problem, I don’t have it.  Checking my pantry, I saw an Italian Style Spaghetti sauce.  I figured might a well use it as a substitute.  Another ingredient that I did not have was feta cheese.  No problem, I used cream cheese.  The recipe also called for stale bread blitzed into crumbs.  None.  But I did have packaged bread crumbs so I figured this will do.  The recipe also called for chilis but knowing my family, they will not like it. I replaced them with red bell peppers.  The meatloaf was supposed to be served as a topping on spaghetti.  None also, so rice will have to do.


    Ingredients:

    • 3 pcs carrots
    • 3tbsp tbsp olive oil
    • 1 package bread crumbs
    • 1 Kg ground pork
    • 1 tbsp dried oregano
    • 60 grams cream cheese diced into small pieces
    • 1 pc egg
    • 3 pcs red bell peppers sliced lengthwise
    • 2 pcs onion finely chopped
    • 4 cloves garlic finely chopped
    • 1 package 250g Del Monte Italian Style Spaghetti sauce
    • 60 grams Cheddar cheese grated

    Instructions:

    1. Preheat the oven to 200ºC/400ºF.
    2. Peel the carrots, quarter lengthways, then place in a roasting tray (roughly 25cm x 30cm), drizzle with oil and cook for 10 minutes.
    3. Use your hands to mix in a bowl the pork, breadcrumbs, half the oregano, the cream cheese, the egg and a good pinch of sea salt and black pepper.
    4. Shape into a loaf (roughly 20cm long), then, when the time’s up on the carrots, make a space in the middle of the tray and add the meatloaf. Cook for a further 25 minutes, or until the meatloaf is golden and cooked through.
    5. In a pan, heat oil and then put the onion and garlic with the remaining oregano and fry for about 10 minutes, or until softened, stirring regularly. Add the bell peppers and cook for 1 minute.
    6. Pour in the spaghetti sauce and let simmer until the meatloaf is cooked.
    7. Remove the tray from the oven and carefully pour the sauce around the meatloaf. Pull the carrots to the top of the sauce and arrange around the meatloaf with the red bell pepperss, then grate the Cheddar on top.
    8. Put back the meatloaf into the oven for a further 5 to 10 minutes, or until golden, and the sauce is bubbling.
    9. Once done, slice the meatloaf and use as topping for rice.

    pork meat loaf

    Pork Meat Loaf

    Easy to cook pork meat loaf recipe.

    • 3 pcs carrots
    • 3tbsp tbsp olive oil
    • 1 package bread crumbs
    • 1 Kg ground pork
    • 1 tbsp dried oregano
    • 60 grams cream cheese (diced into small pieces)
    • 1 pc egg
    • 3 pcs red bell peppers (sliced lengthwise)
    • 2 pcs onion (finely chopped)
    • 4 cloves garlic (finely chopped)
    • 1 package 250g Del Monte Italian Style Spaghetti sauce
    • 60 grams Cheddar cheese (grated)

    1. Preheat the oven to 200ºC/400ºF.

    2. Peel the carrots, quarter lengthways, then place in a roasting tray (roughly 25cm x 30cm), drizzle with oil and cook for 10 minutes.

    3. Use your hands to mix in a bowl the pork, breadcrumbs, half the oregano, the cream cheese, the egg and a good pinch of sea salt and black pepper.

    4. Shape into a loaf (roughly 20cm long), then, when the time’s up on the carrots, make a space in the middle of the tray and add the meatloaf. Cook for a further 25 minutes, or until the meatloaf is golden and cooked through.

    5. In a pan, heat oil and then put the onion and garlic with the remaining oregano and fry for about 10 minutes, or until softened, stirring regularly. Add the bell peppers and cook for 1 minute.

    6. Pour in the spaghetti sauce and let simmer until the meatloaf is cooked.

    7. Remove the tray from the oven and carefully pour the sauce around the meatloaf. Pull the carrots to the top of the sauce and arrange around the meatloaf with the red bell pepperss, then grate the Cheddar on top.

    8. Put back the meatloaf into the oven for a further 5 to 10 minutes, or until golden, and the sauce is bubbling.

    9. Once done, slice the meatloaf and use as topping for rice.

    This goes well with Greek Salad or Buttered Steamed Vegetables.

    There you go folks.  My family loved this Pork Meat Loaf dish and I hope you try it out too.  Not as good as Jaime Oliver’s but worth the time and effort to try.

    Check out other recipes HERE.

     

  • How To Cook Pochero

    How To Cook Pochero

    How to cook Pochero? Pochero is a Filipino stew dish that was inherited from the Spanish. In Spain, they call it Puchero and is also prepared in Mexico and other South American countries.  Pochero consequently reached the Philippines during the Spanish colonial period of our history.  The Spanish word puchero means stewpot in English.  Pochero is almost the same as the Spanish dish called cocido but does not use colorants like paprika.

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    Pochero is a stew of meat, vegetable, root crops and legumes.  In Andalusia, Spain, they considered this as peasant stew in the old times. This is because the meat usually used were from the cheapest cuts of pork, beef and chicken.   The vegetables often used where whatever was in season.  It certainly is not a peasant stew anymore!

    How To Cook Pochero

    What makes the Filipino Pochero different in contrast to the Spanish Cocido?

    Unlike in Spain, the Filipino Pochero is different because it uses tomato sauce rather than paprika.  But what sets it apart from other tomato-based stews?  It is because ripe plantain banana or ‘saba’ is a must.  Without a plantain, it it is not a pochero.  First of all, the plantain adds a natural sweetness to the dish. Secondly, plantain helps in producing the interesting flavor of the stew. Thirdly, Filipinos probably added plantain in pochero because it is very common in the Philippines and is easily available.  The plantain therefore makers pochero a uniquely Filipino dish.

    The meat usually used in pochero is beef.  Likewise, pork and chicken are ok to use too.  Similarly, some people combine the meats but I would rather use only one kind.  I remember my Uncle Jinggoy and his beef pochero.  He usually boils the beef first and sets aside the broth to make a soup out of it. Then he adds some of the vegetables like cabbage and green beans.  He then serves the dish with an eggplant relish that has vinegar and loads of garlic in it!

    How to cook pochero?  Simple!  Just ry this simple pochero recipe and I am almost sure your family will love this!  It is certainly an easy pochero recipe and above all tastes so good!

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    How To Cook Pochero

    Ingredients:

    • 1/2 kilo meat cubed (chicken, beef, or pork)
    • 1 bunch bok choy (pechay)
    • 1 small cabbage, quartered
    • 1 large plantain (saba) banana (ripe), chopped
    • 100 grams long green beans
    • 1 medium sized potato, cubed (sweet potato optional)
    • 2 medium tomatoes, diced.  You can also use canned tomatoes like THIS.
    • 1 medium onion, diced
    • 1 teaspoon garlic, minced
    • 1 tablespoon whole pepper corn
    • 2 tablespoons cooking oil
    • 1 small can tomato sauce
    • 1 cup chick peas (garbanzos)
    • 1 cup water
    • 1 chicken cube
    • Salt and Pepper to taste
    • Sugar to taste

    Instructions:

    1. Heat cooking oil in a cooking pot.
    2. Sauté garlic, onions, and tomatoes.
    3. Add meat and cook until the color turns light brown.
    4. Add-in chicken cube, whole pepper corn, and tomato sauce. Stir.
    5. Add water and let boil. Simmer until meat is tender (about 30 to 40 minutes).
    6. In a separate frying pan, fry potatoes and saba until golden light brown. Set aside.
    7. Add-in potato, saba, and chick peas. Cook for 5 to 7 minutes.
    8. Add cabbage and long green beans. Cook for 5 minutes.
    9. Stir-in the bok choy. Cover the pot and turn off the heat.
    10. Let the residual heat cook the bok choy (about 5 minutes).
    11. Season with salt, pepper and sugar according to desired taste.
    12. Transfer to a serving plate and serve with rice, eat the Filipino way and enjoy!

     

    How To Cook Pochero

     

    Pochero

    Pochero is a Filipino stew dish that was inherited from the Spanish. It is called Puchero in Spain and is also prepared in Mexico and other South American countries.

    • 1/2 kilo meat (cubed (chicken, beef, or pork))
    • 2 pcs medium tomatoes (diced)
    • 1 pc medium onion (diced)
    • 1 tsp garlic (minced)
    • 1 tbsp whole pepper corn
    • 1 small can tomato sauce
    • 1 cup chick peas (garbanzos)
    • 1 pc plantain banana (ripe) (large , chopped)
    • 1 pc potato (medium sized, cubed (sweet potato optional))
    • 1 pc cabbage (small, quartered)
    • 100 grams long green beans
    • 1 bunch bok choy (pechay)
    • 1 cup water
    • 2 tbsp cooking oil
    • 1 pc chicken cube
    • Salt and Pepper to taste
    • Sugar to taste

    1. Heat cooking oil in a cooking pot

    2. Sauté garlic, onions, and tomatoes.

    3. Add meat and cook until the color turns light brown.

    4. Add-in chicken cube, whole pepper corn, and tomato sauce. Stir.

    5. Add water and let boil. Simmer until meat is tender (about 30 to 40 minutes).

    6. In a separate frying pan, fry potatoes and saba until golden light brown. Set aside.

    7. Add-in potato, saba, and chick peas. Cook for 5 to 7 minutes.

    8. Add cabbage and long green beans. Cook for 5 minutes.

    9. Stir-in the bok choy. Cover the pot and turn off the heat.

    10. Let the residual heat cook the bok choy (about 5 minutes).

    11. Season with salt, pepper and sugar according to desired taste.

    12. Transfer to a serving plate and serve with rice, eat the Filipino way and enjoy!

    Other recipes may be found HERE.