Tagged: Pork

Abistsuelas Guisado

The rest of the World call it green beans but, in the Philippines, we call it Baguio Beans why? Because this vegetable is mostly grown in Baguio where the climate is cooler than most of the country. When I was young, I thought this vegetable was indigenous in Baguio due...

Everlasting

Story says that this dish from Marikina was originally created out of left over ubiquitous type of menudo from carinderia where diners never choose as it was everywhere resulting to recycling it to become this wonderful dish. As time progressed it was prepared from fresh ingredients rather than leftovers. Everlasting,...

Lang Lang

If you eat in a lot of carinderia then most probably you have tried this dish, some of them might serve it as clear broth sotanghon soup with flaked chicken, some have small meatballs on it but the best ones come with the good sized meatballs and that’s what we...

Chorizo and Broccoli Rabe

Three simple ingredients when fused up makes this marvellous dish that is Chorizo and Broccoli Rabe, this is the one of the many complex flavours of the Mediterranean, bitter, creamy, spicy, savoury delicious. If you notice I use a lot of chorizo in some of my recipes, I like this...

Tapang Taal

The most famous produce in Taal and its surroundings is Beef, tapa as we know is prepared with beef but this dish offers something different which makes me intrigued on how it originated. Tapang Taal, both words in this name is synonymous to beef but this dish ain’t, it is...

Bulanglang Kapangpangan

Bulanglang Kapampangan is the perfect marriage between meat and vegetables, it’s not as meaty as sinigang and it’s not a vegetable rich like pinakbet or bulanglang, this simply sits between the two. In its most basic form, it uses bony pork cuts for flavour but some special varieties may include...

Giniling

Giniling is a Tagalog word for “Ground” or “Minced” and that is the main ingredient in this humble yet delicious dish, made with minced pork alongside other vegetables that were chopped into small pieces like carrots, potatoes and green peas. If the Americans have chilli then the Filipinos have this,...

Estofadong Pata

Estofadong Pata is a Filipino dish of pork leg, trotters, banana blossoms, saba bananas stewed in sugar, soy sauce and vinegar mixture, so what’s the difference between Patatim and Paksiw na Pata? Well basically this is the dish is a cross of the two, Paksiw na Pata is cooked in...

Samgyeopsal (삼겹살)

Samgyeopsal, samgyeopsal-gui, or grilled pork belly is a type of grilled dish popular in the Korean cuisine, directly translated from Korean, samgyeop-sal means “three-layer flesh” which refers to the three layers of flesh in the pork belly, the red meat section, the white meat section and the fat. Take note...

Fishball and Pork Mince Rice Noodle Soup

I guess a lot of people are afraid of making homemade noodle soups at home because there are so much options that you can buy in restaurants that makes you think twice whether you can do something similar. Yes, they have the master stock that boils perpetually making an amazing...