Pork Adobo Flakes

I like to have Pork Adobo Flakes for breakfast. It is perfect with garlic fried rice and a cup of coffee. It is also a good way to recycle leftover pork adobo. Some like it crispy, while other like the texture to be just right. This pork adobo flakes recipe is neither crispy nor soft; it is somewhat in the middle.

This pork adobo flakes was not made in my kitchen. We had a vacation a couple of weeks back at Disney World. My mom came to visit us and the kids wanted to see Elsa and Ana, so we made the trip. I had the chance to cook adobo in the villa. . I do this all the time when in these types of places because it is good to have something that you can eat anytime to get hungry, and adobo does not spoil fast. It is also a good way to save some money because you don’t often need to go out to restaurants to eat.

I was able to enjoy my pork adobo flakes with a couple of over easy eggs on the side. I used apple cider vinegar with chili flakes for the dip, and it was better than I expected.

When preparing your pork adobo flakes, make sure that you clean your hands properly before shredding the meat. It will also help if your pork adobo is tender enough. That way, you won’t have a hard time to manually shred the meat.

If you have questions or clarifications, send me a message by commenting below.

Try this Crispy Adobo Flakes Recipe. Let me know what you think.

 

Pork Adobo Flakes

 

Author:  Vanjo Merano

• Serves: 4

• Serving size: 4

Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

Ingredients

• 1½ lb. Pork Adobo, sauce removed
• 1 teaspoon minced garlic
• 2 tablespoons cooking oil
• a dash of ground black pepper
• 1 tablespoon soy sauce or Worcestershire sauce
• 4 cups garlic fried rice

Instructions

1. Shred the pork adobo meat. You can do this with your hands. Simply pull the threads of the pork slices until all the pork are consumed. Set aside.
2. Meanwhile, heat the oil in a pan.
3. Once the oil starts to gets hot, put-in the minced garlic. Make sure that the oil is not too hot yet so that the garlic won't burn easily. Continue to cook the garlic until the color turns light brown. Remove the garlic and set aside.
4. Using the remaining cooking oil, start to cook the adobo threads or by putting it in the pan. Cook for 1 minute while tossing once in a while.
5. Add the soy sauce or worcestershire sauce and ground black pepper. Stir fry for 3 minutes.
6. Transfer the cooked pork adobo flakes in a a serving bowl and top with fried garlic.
7. Serve with garlic fried rice. Share and enjoy!

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Pork Tapa with Fried Banana and Salted Egg

Rice has been a part of a Filipino breakfast ever since I can recall. Meals like tapsilog, tosilog, and dried fish with rice are often served for the first meal of the day. Pork Tapa with Fried Banana and Salted Egg is another breakfast option that you should consider. It is delicious and will surely give you the energy that you need to start the day.

I usually make tapa by using soy sauce as part of the marinade. This tapa recipe is different because soy sauce cannot be seen anywhere, unless you prefer a dip of toyo and calamansi when eating the dish. I did this on purpose because I wanted my pork tapa to look different. I liked a golden and crisp looking pork tapa this time, and that is what this recipe is all about.

Preparing the pork is easy. Marinating it in vinegar will give the pork a slight sour taste. I think that doing the vinegar marinade gave the dish a really good flavor. Don’t worry; we won’t be eating pork kilawin without cooking it. The simple recipe below will tell you what needs to be done to have a successful pork tapa dish.

I like the idea of Arroz a la Cubana, wherein fried plantains are added to the ground meat dish. I was craving for fried bananas and salted eggs, so I decided to add both in this pork tapa dish. I thought that the result was really good. You be the judge.

Try this Pork Tapa with Fried Banana and Salted Egg recipe. Let me know what you think.

Pork Tapa with Fried Banana and Salted Egg

 

Author:  Vanjo Merano

• Serves: 4

• Serving size: 4

Prep time:  60 mins

Cook time:  30 mins

Total time:  1 hour 30 mins

Ingredients

• 2 lbs. pork shoulder, sliced
• 4 pieces saba banana, sliced in half lengthwise
• 4 pieces salted eggs
• ¾ cup white vinegar
• ½ teaspoon salt
• 1 teaspoon granulated white sugar
• ¼ teaspoon ground black pepper
• 4 cloves garlic, crushed and minced
• ¼ cup corn starch
• ½ cup cooking oil
• 4 cups cooked white rice

Instructions

1. Combine vinegar, sugar, salt, and pepper in a large bowl. Stir the mixture to blend completely.
2. Put-in the sliced pork. Make sure that the pork slices gets coated with the vinegar mixture. Marinate for at least 3 hours (the longer the you marinate, the tastier it gets).
3. Remove the pork slices from the marinade. Arrange in a wide plate and let it stay in open air for 1 to 2 hours. You can also soak this under the sun for the same time if desired, but make sure to cover the meat to avoid contamination. I use either cling wrap or a strainer to cover the plate.
4. Heat half of the cooking oil in a pan.
5. Meanwhile, roll the sliced bananas in cornstarch. Make sure that the bananas are coated all over. The cornstarch will give a nice crisp texture to the outer part of the banana when fried.
6. Once the oil gets hot, fry the bananas in medium heat for 1 to 2 minutes per side. Remove the fried banana from the pan and place in a plate lined with paper towels.
7. Add more oil if needed then continue by frying the pork slices until it turns medium brown.
8. Remove the fried pork slices from the pan. Arrange a single serving portion in a plate along with a cup of white rice and salted egg. Put-in the fried banana.
9. Serve with a spicy vinegar dip.
10. Share and enjoy!

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Kung Pao Pork Recipe

Kung Pao Pork is a variation Kung Pao chicken, which is a delicious dish that I always enjoy in Chinese take-outs – especially if I have it with Yang Chow fried rice. This dish is a bit spicy, but very tasty. The addition of zucchini and bell pepper balanced the flavor of this dish and makes the texture even better.

I know that you guys have some favorite restaurant dishes. Will it be more awesome if you get the chance to prepare these dishes by yourselves? Take a look at the bright side, you can enjoy your favorite dishes anytime in the comfort of your own home without spending too much – you save money while improving your cooking skills. Isn’t it amazing? I think it is, and I hope that you agree.

Cooking Kung Pao Pork is not hard. In fact, it is fairly easy. In order for you to visualize it the way I do, let me break the entire cooking process into two parts: (1) Marinate and fry and (2) Preparing the sauce and mixing everything together. This might sound less complicated because you can see what needs to be achieved in each part, and I’m sure that even our readers who spends less time in the kitchen can do this successfully. The step by step procedure can be found in the recipe below, so please follow-it for the time being. You can always make your own version later on.

Keep in mind that this dish makes use of peanuts. Make sure that the people who will eat this do not have any peanut allergies. Oh, and one more thing, if fried rice is not available, you can eat this with either white or brown rice. If rice is not your staple, this article on how to cook rice might be able to help.

Try this Kung Pao Pork Recipe. Let me know what you think.

Kung Pao Pork Recipe

 

Author:  Vanjo Merano

• Serves: 5

• Serving size: 5

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

Ingredients

• 2 lbs. pork, sliced into small pieces
• 10 pieces dried red chili
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 medium zucchini, diced
• 1 small red bell pepper, diced
• 2 tablespoons sherry cooking wine
• 5 tablespoons soy sauce
• 1 tablespoon rice vinegar or apple cider vinegar
• 4 teaspoons cornstarch
• 3 teaspoons granulated white sugar
• ½ teaspoon sesame oil
• 3 tablespoons water
• 1 cup canola or peanut oil

Instructions

1. In a large bowl, combine pork, 2 tablespoons soy sauce, and 2 teaspoons cornstarch. Mix well and let it stand for 1 hour.
2. Meanwhile, let’s start to make the sauce by combining the vinegar, sugar, cooking wine, 2 teaspoons cornstarch, sesame oil, and water. Stir to mix the ingredients. Set aside.
3. Heat the cooking oil in a deep cooking pot.
4. Once the oil is hot, deep fry the marinated pork until the color turns light to medium brown. Remove the pork from the pot and put in a plate lined with paper towel. The paper towel will absorb the oil.
5. In a wide pan or wok, re-use 3 tablespoons of cooking by heating it up. Saute the bell pepper, zucchini, ginger, and garlic.
6. Add the fried pork, peanuts, and chili. Continue to cook for 4 minutes.
7. Pour-in the sauce. Stir fry to distribute the ingredients. Continue to cook until the texture becomes thick.
8. Transfer to a serving plate.
9. Serve. Share and enjoy!

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Pork Chop Suey Recipe

Chop Suey is a delicious dish composed of different kinds of vegetables and meat. If you are Filipino (or if your spouse is), you might have an idea on what this dish is all about. I first thought that Chop Suey is an authentic Chinese dish, but I learned that it was Chinese-American in nature. Regardless of where it came from, it is has been very popular with Filipinos.

I got acquainted with Chop Suey since I was a child. It has been a dish that my family enjoys. The version that I grew up eating is the one that uses chicken (and chicken liver) and I already featured the recipe when I was starting this food blog. Click here to see the recipe.

Pork Chop Suey is one of the simplest version that I make, as far as I am concerned because it does not require too many ingredients and it only takes around 30 minutes to make. I enjoy eating this with warm white rice.

Do you like Chop Suey? How do you usually prepare yours? I really would love to hear from you. It will be great if you can also share some tips by commenting below.

Try this simple Pork Chop Suey Recipe. Let me know what you think.

 

Pork Chop Suey Recipe

 

Author:  Vanjo Merano

• Serves: 4

• Serving size: 4

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

Ingredients

• 1 lb. pork shoulder, sliced into thin strips
• 1 medium carrot, peeled and sliced crosswise
• 1 head small cabbage, chopped
• ¼ cup flat leaf parsley, chopped
• 1 medium sweet onion, sliced
• 1 teaspoon minced garlic
• 1 tablespoon cornstarch diluted in ½ cup beef broth or water
• 2 tablespoons cooking oil
• 1 small bell pepper, sliced into strips (any color)
• 1 tablespoon soy sauce (optional)
• Salt and ground black pepper to taste

Instructions

1. Heat a cooking pot and pour-in the cooking oil.
2. Saute the onion and garlic.
3. Add the pork and continue to sauté for 5 to7 minutes.
4. Add the parsley and soy sauce. Put-in the carrot and then cook for 3 to 5 minutes more.
5. Add the bell pepper and cabbage. Stir-fry for 3 minutes. Cover the cooking pot and continue to cook in medium heat for 8 minutes while stirring every 2 minutes.
6. Pour-in the diluted cornstarch. Stir and cook until the texture of the dish thickens.
7. Add salt and pepper to taste.
8. Transfer to a serving plate. Serve.
9. Share and enjoy!

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Curried Spinach and Artichoke Skillet Pot Pie

 

This pie combines some of my favorite ingredients - puff pastry, spinach and curry powder in Japanese. An unexpected combination, I know. But I promise that this pie is incredibly delicious! The spinach artichoke filling is soft and creamy, beautiful stained yellow from the curry powder and topped with puff pastry, golden pie crust.

I created this recipe from a desire to convert the classic spinach artichoke dip into a complete meal. But I also wanted it more interesting, so I added a bit of curry powder. My curry powder curry powder choice is S & B. It is soft filling, very complete and perfect creamy spinach artichoke. I tried many curry powder and I think that one of the most. If you can not find S & B, use mild curry powder on hand.

I use a good cast iron skillet to fill this pie, and then I shot the mass just above the pan and bake. A dish with very little cleaning required is easy. If you do not have an oven proof skillet, transfer the spinach filling an oven-proof dish, place the puff pastry on top and bake. You can also make meat pies in individual dishes. However you do it, just make sure to put the pie on a baking sheet, because the liner may overflow.

Skillet Pot Pie with Spinach and Artichoke Recipe

Serves 2-3

Ingredients

1 frozen puff pastry sheet

1 tablespoon olive oil

1/2 medium onion, diced

2 garlic cloves, peeled and chopped

2 cups frozen spinach

1/2 cup canned, drained, quartered artichoke hearts

2 small carrots, cubed

2 teaspoons Japanese style curry powder

2 cups whole milk

2 tablespoons flour

1/4 cup grated parmesan, optional

Salt

Preheat oven to 400 degrees F

Method

1. Leave the puff pastry sheet out to thaw at room temperature. It will take about 20 minutes to thaw. While the puff pastry is thawing, work on the spinach filling.

2. Heat oil in a 9-inch cast iron skillet or other oven proof skillet. Add the onions. Cook on medium heat until they are soft. Then add the garlic and stir for 30 seconds.

3. Throw in the spinach, artichoke hearts, carrot, and curry powder. Cook for 1 minute.

4. Whisk the milk and flour together in a small bowl until there are no lumps. Pour it over the spinach. Crank the heat up to high and let the sauce come to a boil.

5. Add Parmesan and salt. Mix well and turn off the heat.

6. Cut the puff pastry so that it fits over the skillet with a bit of over hang. Carefully place the puff pastry on top of the skillet. Gently the press it onto the rim of the skillet. Pierce the middle of the puff pastry with a sharp knife to allow steam to escape.

7. Place the skillet on a baking sheet (to catch any filling that bubbles over) and place in the oven. Bake for 10 minutes or till the puff pastry is golden.

 

 

 

 

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Special Pinoy Pork Chop Binalot Lunch Combo Meal Recipe

Binalot has been one of the top selling packaged meals in the Philippines. It is commonly composed of a single dish such as adobong manok, yummy pork adobo, tocino, longganisa, sisig, bistek, or fish (fried or grilled tilapia) along with cooked white rice, salted duck eggs, and tomato. Think of Special Pinoy Pork Chop Binalot Lunch Combo Meal as your extra special binalot because it is composed of 3 dishes with rice and salted eggs.

Special Pinoy Pork Chop Binalot Lunch Combo Meal is simply a delicious Filipino lunch or dinner meal with grilled pork chops, tofu and tuna, eggplant salad, salted ages, white rice, and spiced vinegar dip. It is perfect to share with the entire family or with your co-workers.

This binalot recipe is simply a consolidation of dishes that we already featured. You can access the recipes of each dish by following the link in the ingredients section for each ingredient that you will need.

I personally love this binalot meal because I get to enjoy all the delicious dishes in one sitting. Aside from this, being a “binalot” means that I can bring it with me anywhere I go. Enjoy this with a spiced vinegar dip or any dip or condiment of your choice. Life is good.

Try this Special Pinoy Pork Chop Binalot Lunch Combo Meal Recipe. Let me know how you liked it.

Special Pinoy Pork Chop Binalot Lunch Combo Meal Recipe

 

Author:  Vanjo Merano

• Serves: 4

• Serving size: 4

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Ingredients

• 2 lbs. grilled pork chops
• 1 serving tokwa and tuna
• 1 serving ensaladang talong
• 4 cup steamed white rice
• 2 o 4 pieces salted duck eggs
• ½ cup spiced vinegar

Instructions

1. Cook the pork chop and prepare the eggplant salad, rice, and tokwa and tuna by following their respective recipes. The links are provided above in the ingredients list for each dish.
2. Lay a wide and clean banana leaf flat on a table. Scoop the rice and arrange over the leaf. Top the rice with the grilled pork chops and arrange the salted duck eggs on the side.
3. Place the tokwa and tuna plus the Filipino eggplant salad in separate bowls (preferably with leak proof covers). Arrange the bowls on the banana leaf.
4. Serve with spicy vinegar (sinamak). You can also wrap the pork chops, rice and salted duck eggs using the banana leaf. Cover the tuna and eggplant dishes tightly. This can be a take out meal that you can consume at work or for picnics.
5. Share and enjoy!

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We can help. Click this link to view the tutorial on How to Start a Blog . If you have questions, I am here to help. Send me a message using the contact page.

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Orange Glazed Pork Recipe

Orange Glazed Pork is something that you should try to make if you want to make your lunch more interesting. If you are a fan of orange chicken, you will like this dish. It taste almost like it less the sticky texture.

I love to have orange glazed pork for lunch along with yang chow fried rice. If I am lazy (which is most of the time), I just make a simple ham and egg fried rice — plain rice will do too, but I suggest going with fried rice for a much better experience.

Try this Orange Glazed Pork Recipe. Let me know how you liked it.

 

Orange Glazed Pork

 

Author:  Vanjo Merano

• Serves: 6

• Serving size: 6

Prep time:  20 mins

Cook time:  40 mins

Total time:  1 hour

Ingredients

• 2 lbs. pork shoulder, cut into small cubes
• 1½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup cornstarch
• ¼ cup cane or apple cider vinegar
• 2 tablespoons soy sauce
• ¼ teaspoon garlic powder
• ¼ cup green onions, finely chopped
• 1 cup brown sugar
• ¾ cup water
• 2 cups cooking oil

Instructions

1. Sprinkle salt and ground black pepper all over the pork. Toss the pork to distribute the seasoning. Let it stay for 20 minutes.
2. Meanwhile, heat the oil in a cooking pot.
3. Once the oil becomes hot, dredge the pork in cornstarch then deep fry for 5 to 8 minutes or until the color turns golden brown and the texture becomes crisp.
4. Remove the cooked pork from the cooking pot. Place in a large mixing bowl. Set aside.
5. Make the orange glaze by combining water, vinegar, and soy sauce in a saucepan. Stir and let boil.
6. Add the garlic powder and brown sugar. Stir and cook until the liquid reduces in half.
7. Pour the glaze all over the pork. Toss to coat the pork completely.
8. Transfer to a serving bowl. Sprinkle the chopped green onions on top.
9. Serve. Share and enjoy!

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Haute Cuisine: 5 Double Passes to Give Away

 

 

I have not the custom of giving gifts on the blog, but this is what I thought readers enjoy the food blog. The good people at TM Advertising rendered to our readers the chance to win one of five double passes to see what appears to be a gourmet French alley film well: good food. You can see the trailer of haute cuisine.

Gift to entry is simple. All you need to do is like our facebook page and leave a comment on this post telling me what your favorite food is French. We would also be happy if you could share this page on Facebook or Twitter so you can help spread the word about the food blog. It's as simple as that. Winners will be chosen at random and will be announced on April 21; Each winner will receive a double pass to use the main exit after April 25. Sweepstakes open only to Australians.

Here's more information about the film:

Haute Cuisine (French title Les Saveurs du Palais)

Hortense Laborie, a renowned chef from the Perigord, is surprised when the President appoints his personal chef, responsible for creating all your meals at the Elysee. Despite jealous resentment of other kitchen staff, Hortense itself, with its indomitable spirit established quickly. The authenticity of the cuisine seduces from the president, but the corridors of power are full of traps ...

Haute cuisine is a delicious drama with a generous pinch of comedy, based on the true story of an extraordinary private chef of President François Mitterrand, Daniele Delpeuch.

He turned to the Elysee, regional France and Antarctica, and full of tempting dishes and pictures of amazing foodie.

The film is directed by French director and screenwriter, Christian Vincent and Catherine Frot stars (nominated for a César Award for Best Actress), Jean d'Ormesson and Hippolyte Girardot.

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Taro Chips with Dijon Mustard

 

Have you ever come home from a trip away and find no food - nothing ready at least - and then you mess around so fast you can throw together as a offering to the gods of hunger? Today was one of those days. My fridge had a great taro in it, and a pot of mustard. Since embracing the Paleo diet, I keep a variety of root vegetables in my fridge: sweet potato, purple sweet potato, sweet potato and Japan, Taro. Taro is not as attractive as sweet potatoes; its flavor is mild and the texture is definitely in starch, which might explain why he was the only tuber left in my fridge.

Although this is not the most exciting tuber, taro Lebanese Kolkas we love and call, a name related to taro tuber name America. Prepare taro usually in boiling water or fry, then cover with tarator tahini sauce, garlic, lemon juice and salt. Thus prepared, taro is super delicious. Today, however, I felt like chips (fries or, depending on where you live) and mustard. Taro quickly cooked. If finely slice is extra crispy. If it is thick, it has more of a comfort food chewiness. Using a mandolin is useful to achieve constant cutting width. I personally used a knife tonight because could not be bothered mandolin dishes.

Taro Chips Recipe with Dijon mustard

I fry most things with coconut oil, because I'm a fan of saturated fat. If coconut oil is not available, who had fried taro duck or goose fat, butter, lard or tallow. Heat your options fat to 160 C and add the slices in batches to suit the amount of fat you have available. Fry until golden taro tour (about 4 minutes). Dusting the pieces with salt and immersing them in a good quality Dijon has some heat thereto. It is a great thing - hearty and delicious - so beware you might get addicted (not that there's anything wrong with that). In Sydney, you can find taro any Asian grocer and Italian and should cost a bit more than its medium potato. Try it and let me know how you like it!

 

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