pork

  • Binagoongang Baboy (Pork Stew with Shrimp Paste)

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  • Bicol Express

    I’m not a Bicolana so I don’t make any claims of authenticity for this dish. However, we did have several Bicolanas as household helpers when I was growing up, and my favorite, Ate Irene, would cook this dish once in… Continue reading

  • Pan Con Chicharron | St. Turibius of Mogrovejo

    Season pork belly (cut however way you want — cubes, slices, big chunks) with salt, pepper, a teeny bit of vinegar, and garlic powder. Bake/roast in 375F degree oven, turning frequently and discarding fat rendered (or save it for another… Continue reading

    Pan Con Chicharron | St. Turibius of Mogrovejo

  • Pork Tenderloin Scallopine with Lentil-Vegetable Salad

    To make the salad: 1 1/2 cups lentilles de Puy (or use regular lentils)4 tablespoons butter, divided usesalt and freshly ground black pepper to taste3 small carrots, or 1 large, diced1 small zucchini, diced1 medium onion, diced2 ribs celery, diced2… Continue reading

  • Sausage and Kimchi Bao

    Yup. Sausage and kimchi because that’s what’s in it, not Char Siu (or Cha Siu, or Char Siew, or however you want to spell it). I got the idea off a food mag years ago, but I forgot where, and… Continue reading

  • Hot and Sour Soup

    2 medium pork chops, or 2 chicken thighs, partially frozen (to facilitate slicing), de-boned and cut into slivers – divided use1 tablespoon soy sauce (or tamari, if you need to be wheat-free) (see note)1 teaspoon cornstarch Bring 5 cups water… Continue reading

    Hot and Sour Soup

  • Braised Fresh Ham, Szechwan Style

    Feeds a family of 7, easy. For at least 2 meals. Perhaps more if you accompany with rice or steamed bread and LOTS of vegetables. In the Philippines we have a somewhat similar dish called Pata Tim, though that one’s… Continue reading

  • Chop Suey, a repost

    A recipe I originally posted in 2005 at b5media’s Noodles and Rice (now Blisstree). Chop Suey has long been rumored to be an American creation rather than a Chinese one. A search around the ‘net will show you just how… Continue reading

  • Cambodian Eggplant and Pork Stir-Fry (Cha Traop Dot)

    For 4-6 servings 1 pound eggplants 2 tablespoons canola oil 3 tablespoons minced garlic 1 pound ground pork 1 pound shrimp, shelled, deveined and minced 1/4 cup fish sauce 1 1/2 tablespoons sugar 1/2 teaspoon freshly ground black pepper 3… Continue reading

  • Making Jiaozi (A Repost), Part 2: Dumpling Wrappers

    This is a continuation of Part 1, where I showed you how to make dumpling wrappers using a pasta machine. The technique shown in this post is more rustic, but works just as well. Mix dough ingredients in a bowl… Continue reading