Grilled Pork Belly

Grilled Pork Belly

 

Author:  Vanjo Merano

• Serves: 6

• Serving size: 6

Prep time:  60 mins

Cook time:  25 mins

Total time:  1 hour 25 mins

Ingredients

• 3 lbs. pork belly
• ¾ cup soy sauce
• Juice of 5 pieces lime
• 1 tablespoon garlic powder
• ¼ tablespoon ground black pepper
• 1 teaspoon sriracha sauce or hot sauce

Instructions

1. In a large bowl, combine the soy sauce, lime juice, ground black pepper, garlic powder, and hot sauce. Mix well.
2. Put the cleaned pork belly in a large resealable bag. You can slice the pork belly thinner so that it can quickly absorb the marinade.
3. Pour the soy sauce mixture in the resealable bag. Let all the air out then seal. Let the pork belly marinate for at least 1 hour. You can place the bag in the refrigerator during the process.
4. Heat-up the grill. Start to grill the marinated pork belly for 3 minutes per side. Baste the pork belly with the remaining marinade. Note: Do this process at least 3 times. This means that each side of the pork belly is grilled for a minimum of 9 minutes (3 minutes x 3 times). This will prevent the pork from getting burnt quickly. Make sure that you baste it every time you flip it over. Grill longer if the pork belly is not cooked enough.
5. Remove the pork belly from the grill. Let cool. Slice into serving pieces.
6. Serve with spicy vinegar. Share and enjoy!

3.3.3070

 

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Filipino Style Spaghetti

Filipino Style Spaghetti is the Pinoy version of Spaghetti with meat sauce. This version has a sweet tomato based sauce with lots of meat ingredients such as ground pork, luncheon meat, and hotdogs. It is often served during kid’s birthday parties along with some yummy fried chicken and cake.

This Filipino Style spaghetti version makes us of store-bought Filipino Style spaghetti sauce (this is also sometimes labeled as Filipino Style Tomato Sauce), instead of making one from scratch. I think that the sauce that I used was good because it has the flavors that I was expecting. It also helped me saved a little time because I do not need to make my Filipino Spaghetti Sauce from ground-up.

Do you like Filipino Style Spaghetti? I love it for sure, and I think that will even be better if eaten with toast and butter. This is what I always order every time I go to Jollibee. I enjoy eating my Jollibee Spaghetti with Chicken joy.

Try this delicious Filipino Style Spaghetti. Let me know what you think.

Filipino Style Spaghetti

 

Author:  Vanjo Merano

• Serves: 6

• Serving size: 6

Prep time:  10 mins

Cook time:  45 mins

Total time:  55 mins

Ingredients

• 2 lbs. Spaghetti noodles
• 1 lb. ground pork
• 6 ounces luncheon meat, minced
• 4 pieces hotdogs or beef franks
• 35 ounces Filipino Style Spaghetti Sauce
• ½ cup shredded cheddar cheese
• 1½ cups beef broth
• 1 medium onion, minced
• 1 teaspoon minced garlic
• Salt and pepper to taste
• 3 tablespoons cooking oil

Instructions

1. Cook the Spaghetti noodles according to package instructions. Once cooked, transfer to a bowl. Set aside.
2. Heat the oil in a Pan.
3. Saute the onion and garlic.
4. Once the onions becomes soft, add the ground pork. Cook until the color turns light brown.
5. Add the luncheon meat and hotdog. Stir and cook for 2 to 3 minutes.
6. Pour-in the Spaghetti sauce and beef broth. Stir and let boil. Cover and simmer for 30 minutes.
7. Try to taste the sauce and add salt and pepper if needed.
8. Pour the Filipino Style Spaghetti sauce over the Spaghetti. Top with shredded cheese.
9. Serve. Share and enjoy!

3.3.3070

 

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Pork Adobo Paksiw Recipe

Do you like Pork Adobo? I do, but sometimes I cook too much of it to the point that there are lots of leftovers. Of course, it’s okay to keep leftover pork adobo for more than a couple of days in the fridge because it does not spoil quickly. However, I think that it will be better to taste something different after having quite a few servings of this dish. Pork Adobo Paksiw is what I recommend to turn the leftovers into something better.

Pork Adobo Paksiw or at least this recipe is all about the transformation of your leftover pork adobo into something better. It is a hybrid of our delicious adobo dish and the yummy lechon paksiw. What makes this more exciting is the homemade lechon sauce that we will be using.

You will know better about the pork adobo recipe by following the recipe link below. It should tell you how easy it is to make your pork adobo (if you have not done it yet). If you already have leftovers available, then all you need is to prepare the lechon sauce. The recipe is also available through the link below. I know that there are times when we are lazy to do something (trust me, this happens to me a lot). You can use store-bought bottled lechon sauce if you feel lazy or have no time to make your homemade lechon sauce.

Try this Pork Adobo Paksiw Recipe. Let me know what you think.

Pork Adobo Paksiw Recipe

 

Author:  Vanjo Merano

• Serves: 6

• Serving size: 6

Prep time:  5 mins

Cook time:  20 mins

Total time:  25 mins

Ingredients

• 2 lbs. pork adobo
• 1 cup lechon sauce
• 1 teaspoon granulated white sugar
• ½ cup water

Instructions

1. Heat the leftover pork adobo in a cooking pot.
2. Add the lechon sauce, sugar, and water, stir, cover and cook in low heat for 20 minutes. Try to stir after every 5 minutes. You can add more water if the sauce is getting too thick.
3. Transfer to a serving bowl and serve.
4. Share and enjoy!

3.3.3070

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Slow Cook Pork Hock Stew

Slow Cook Pork Hock Stew or Slow Cooked Pata is something that I look forward to during weekends, especially on chilly days. This dish is simply pork pata (or pork legs) that are slow cooked with potatoes, carrots, tomato sauce and spices. It is a perfect lunch treat that I like to have with rice or crackers.

I know that Slow Cook Pork Hock Stew tastes delicious. What really made me love this dish is its awesome texture. The pork literally melts in my mouth. Although the taste and texture are both superb, there is still this guilt feeling within me because I know that this is not the healthiest food around, but I thought that it will be okay as long as I do not eat this often. After all, I iwas able to do my afternoon jog today. I wll just run and exercise more often then.

Try this Slow Cook Pork Hock Stew. Enjoy!

Slow Cook Pork Hock Stew

 

Author:  Vanjo Merano

• Serves: 6

• Serving size: 6

Prep time:  15 mins

Cook time:  8 hours

Total time:  8 hours 15 mins

Ingredients

• 3 lbs. pork hock (pata), sliced
• 1 (8 oz. can) tomato sauce
• 2 large potatoes, cubed
• 1 large green bell pepper, sliced
• 2 medium carrots. sliced
• 1 piece beef cube
• 1 cup water
• 1 teaspoon granulated white sugar.
• ¼ teaspoon ground black pepper
• 1½ teaspoons garlic powder
• 1 medium yellow onion, minced
• 3 pieces dried bay leaves
• salt to taste

Instructions

1. Combine all the ingredients in a slow cooker. Start with the pork hocks, toato sauce, bell pepper, tomato, carrots, and the rest of the ingredients.
2. Cook in a slow cooker of crock pot for at least 8 hours,
3. Remove from the slow cooker. Transfer to a serving bowl.
4. Serve with warm white rice.
5. Share and enjoy!

3.3.3070

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Misua and Meatball Soup

Misua and Meatball Soup is my version of albondigas. I am using thin flour noodles called misua or miswa and I also added loofah gourd, which is known as “patola” in the Philippines. This is delicious treat that you will enjoy either for lunch or dinner.

I also like having misua with sardines in can. It works with both Spanish style sardines and the one in tomato sauce. I find it best when I use lots of garlic and if I add a bit of lemon or lime.

When I am busy, I purchase ready to cook meatballs in the supermarket or in Ikea. This saves me some time in preparing this meatball soup. I can also do quick dishes such as spaghetti and meatballs or sweet and sour meatballs.

Are you ready to cook your Misua and Meatball soup? I know that you can do it easily because this is just a simple process. You should remember though that the flour noodles quickly absorb liquid. You might need to add more water at some point.

It is not likely that there will be leftovers, but if there will be some, you need to chill it quickly in the fridge so that it wont spoil. A cup or two of water or beef broth needs to be added when you reheat it so that it will have the same soup constancy again.

Try this Misua and Meatball Soup Recipe. Let me know what you think.

Misua Soup with Meatballs

 

Author:  Vanjo Merano

• Serves: 4

• Serving size: 4

Prep time:  10 mins

Cook time:  35 mins

Total time:  45 mins

Ingredients

• 1 lb. ground pork
• 1 egg
• ¾ cup bread crumbs
• 1 large patola (loofah), peeled and sliced
• 2 ounces misua noodles
• 1 (4 ounces) can tomato sauce
• 1 bunch spring onions, chopped
• 6 cloves garlic, crushed
• 1 medium yellow onion, minced
• 1 teaspoon salt
• 2 tablespoons fish sauce
• ¼ teaspoon ground black pepper
• 6 cups water
• 1 piece beef cube
• 6 tablespoons cooking oil

Instructions

1. Make the meatballs by combining the ground pork, bread crumbs, egg, salt, and pepper in a bowl. Mix well.
2. Scoop about a tablespoon of the mixture and roll it into a ball shaped figure. Do this step until all the ground pork mixture is consumed.
3. Heat 4 tablespoons of cooking oil in a pan. Pan fry the meatballs in low to medium heat until the color of the outer part turns medium brown. Remove the fried meatballs and set aside.
4. Meanwhile, start to prepare the soup by pouring the remaining 2 tablespoons of cooking oil in a clean cooking pot.
5. Saute the onion and garlic. Once the onion becomes soft, put-in the cooked meatballs.
6. Pour-in the water. Let boil.
7. Add the beef broth and tomato sauce. Let boil and simmer for 10 minutes.
8. Pour-in the fish sauce then add the loofah and spring onions. Stir and cook for 3 minutes.
9. Put-in the misua noodles. Cook for 2 minutes (add more water if needed).
10. Tranfer to a serving bowl. Serve.
11. Share and enjoy!

3.3.3070

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