Tag: pork

Pork Belly Braised and Stewed with Beetroot Recipe

Posted on by

Ingredients (4 servings):

  • 1 kg boneless pork belly
  • 5 garlic cloves
  • 5 shallots
  • 2 medium beetroots
  • 1 red chilli pepper
  • 1 tablespoon kalamansi sauce
  • salt and pepper to taste

Preparation method:

  1. Slice as thin as you can the pork belly, about 1 cm, season them with salt and pepper.
  2. Chop roughly the garlic.
  3. Halve the shallots.
  4. Slice the chilli pepper.
  5. Peel and slice the beetroots.
  6. Heat a non-stick heavy bottomed frying pan, over medium-high heat, fry the belly slices on both sides until browned. Work in batches if needed.
  7. Fry the garlic golden brown then fry the shallots, press them a bit with a wooden spoon to open up like a flower and sauté them like this.
  8. Return all the pork pieces fried garlic and shallots to the pan, top with the beetroot slices, sliced chilli, the kalamansi sauce and add enough water to cover them all.
  9. Cover the skillet with a lid and simmer for about 35-45 minutes until the beets are soft and bellies are falling apart at the fork’s touch. If needed add more water during this process in order to have enough juice to stew. Adjust with salt and freshly ground black pepper.
  10. Serve while hot with some steamed buttered broccoli and boiled purple potatoes.

Pancit Bihon – Filipino Shrimp Noodle Recipe

Posted on by


Ingredients (4 servings):

  • 250 grams shrimp
  • about 1 litre shrimp stock
  • rice noodles
  • vegetable frying oil
  • 3 garlic cloves
  • 4-5 shallots
  • 100 grams tofu
  • salt to taste
  • 2 tablespoons annatto powder
  • 2 tablespoons fish sauce
  • 3 tablespoons flour
  • 4 hardboiled eggs
  • 100 g smoked fish flakes
  • 100 g cup pork crackling crushed
  • 2 stalks green onions

Preparation method:

  1. Cook the remaining shells and heads from the previous recipe –Grilled Jumbo Black Tiger Prawns with Fried Garlic and Lemon-. Strain.
  2. Cook the noodles according to the instructions on their package.
  3. Chop the garlic.
  4. Chop the shallots.
  5. Slice the green onions.
  6. Dissolve the annatto powder in 100 ml water. I did not have annatto powder so I used smoked paprika, which did not need this dissolving step.
  7. I did not have the small, crumbled pork cracklings, only the larger-regular sized ones, so I cut them into pieces and re-fried them to get the extra crunch. Set them aside from the pan.
  8. Also did not have ether smoked fish flakes, so using a fork, I tore the smoked fish into small bits and I fried them in the pan I re-fried the cracklings before.
  9. Dice the tofu if you have it into larger pieces. Mine was already crumbled.
  10. Heat oil in a frying pan, add the chopped garlic and shallots, sauté for 2 minutes, until fragrant.
  11. Add shrimp tails, tofu, and season with salt and pepper. Sauté until shrimps are done. Set aside.
  12. In another saucepan, add the shrimp broth, add annatto water if having, if not, what I used – 2-3 teaspoons Spanish smoked paprika, ground pepper, fish sauce and flour dissolved in water.
  13. Simmer over medium-low heat, stirring constantly for about 5 minutes, until the sauce thickens to your liking.
  14. Add the cooked shrimp-tofu mixture and cook for another 2-3 minutes.
  15. Place the cooked noodles in the plates.
  16. Ladle the shrimp sauce over the noodles and top with stir-fried shrimp and tofu.
  17. Top it with crushed pork cracklings, smoked fish flakes, chopped green onion and quartered hard-boiled eggs.

 

 

 

 

Pork Sauteed in Beer and Lemon Marmalade Recipe

Posted on by

Ingredients (3-4 servings):

  • 1 kg pork chops sliced

  • 5-7 garlic cloves
  • 4 green onions
  • 200 g cherry tomatoes
  • juice of half of lemon
  • 1 tablespoon sriracha sauce
  • salt and pepper to taste
  • 2 tablespoons lemon marmalade
  • 200 ml beer (lager)
  • white rice for side dish

Preparation method:

  1. Chop the garlic.
  2. Slice the green onions, separating the greens and whites.

  3. Season the pork chops with plenty of salt and freshly ground black pepper.
  4. Halve the cherry tomatoes.
  5. Heat the goose fat in a large frying pan.

  6. Add the chopped garlic and onions’ whites and sweat it over medium low heat for a minute.
  7. Place the pork slices in the skillet and spread the Sriracha sauce on their top.

  8. Pour to the skillet the beer, just enough not to cover the pork.

  9. Add the lemon juice, lemon marmalade, cherry tomatoes and sprinkle on top the onions’ greens.
  10. Cover and simmer for about 5 -7 minutes over medium low heat

  11. If you want a thicker sauce, uncover and simmer for 1-2 minutes.
  12. Serve with cooked white rice.