Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts

May 7, 2010

Pork and Me: A Love Story

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My love affair with pork came late in my life. Growing up we didn't have much pork dishes because my parents specially my dad didn't like it. He didn't mind small portions of pork as a flavoring in vegetables, noodles, and in chicken pork adobo, and maybe once a year he was fine having grilled pork chops. I myself didn't cook pork very often and only have been cooking it more frequently since I started this blog 4 years ago. Better late than never in discovering its goodness, I guess.

I read in our local news here in Ashburn about a competition among chefs to prepare locally produced ingredients and this year pork is at center stage. The winner will be named King or Queen of Porc. Read more about the competition at their website: Cochon 555. I'd like to crown myself the princess of pork but I know there are many others who can out-pork me.^_^

Well, pork, how do I love thee, let me count the ways:

bagnet, lechon kawali, or pork belly confit
Pork Collage 3
Pork Collage1
Pork Collage 2


I made these bacon appetizers today. They are so porklicious specially the bacon candy.

Chestnuts Wrapped in Bacon

Chestnuts Wrapped in Bacon

a few rashers thin smoked bacon, cut into 3 pieces
whole roasted chestnuts (or water chestnuts)
  • Wrap the chestnuts in bacon pieces and place on a wire rack cut side down. Place the wire rack on a baking sheet lined with aluminum foil. Bake in a preheated 350°F oven until bacon is golden and cooked through.
Bacon Candy

Bacon Candy
Bacon Candy
crrrunch!

thin smoked bacon rashers, cut into 1 inch pieces
brown sugar
  • Dredge the bacon pieces in brown sugar. Place on a wire rack and put the wire rack on a baking sheet lined with aluminum foil. Bake in a preheated 350°F oven until caramelized and darkish brown (do not burn). They will become crisp as they cool.

June 1, 2008

Pork And Chicken Adobo

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I have been blogging for almost two years now and just realized I have written about adobo only two times, both with Cornish game hens. Considering adobo is our (unofficial) national dish, I should probably feature it more often. I make this dish once a month, a different version (and meat) each time. In the Philippines, the different regions have their own versions, some have onions and chicken livers, others add coconut milk with pieces of green papaya, and some in the Northern provinces don't use soy sauce and the result is a white sauce-less adobo which is really yummy. Another way to prepare adobo is marinating the meat and then browned in oil before stewing in the marinade. I also remember my mother used to cook frog legs adobo with annatto seed oil.

I don't have a recipe that I follow and I don't measure the ingredients. And just like my mother, I taste it after stewing for 15 minutes and adjust the seasonings right then, taste and adjust some more if necessary after the dish is done.

Chicken And Pork Adobo
2 pounds chicken, cut into pieces
1 pound pork shoulder, cut into 2 inch cubes
½ cup cider vinegar (I use the Filipino cane vinegar called sukang Iloko)
½ cup dry sherry
1 tablespoon whole black peppercorn
1 head garlic, peeled and pounded
2 teaspoon sea salt, or to taste
2 tablespoons soy sauce
3 tablespoons extra virgin olive oil
1 bay leaf
½ cup water
pitted Spanish olives, optional
  • Place the meats in a saucepan and add vinegar, sherry, black pepper, salt, garlic, soy sauce, bay leaf, and 2 T olive oil. Let stand for 1 hour.
  • Turn the heat on high and let come to a boil. Turn heat to low and simmer, covered, for 25 minutes or until the sauce is almost dry. Add the water and simmer, covered, for 25 minutes until the meats are tender and sauce has thickened. There should be plenty of sauce but not too soupy.
  • Add the olives, if using, and simmer for 5 minutes more. Remove the bay leaf and discard, drizzle the remaining olive oil and transfer into a serving dish. Serve with steamed rice.
I also love this Portuguese Turkey Adobado which is from my cookbook THE FOOD OF SPAIN AND PORTUGAL by Elisabeth Lambert Ortiz.

Pavo Adobado (marinated Turkey)
one 5 - 9 pound turkey, cut into serving pieces
For the marinade
4 bay leaves
4 cloves garlic, coarsely chopped
1 teaspoon black peppercorns, chopped
1 medium onion, sliced
1 teaspoon salt
3 - 6 cups dry white wine, or enough to cover
  • In a bowl large enough to hold the turkey pieces, combine the turkey with all the marinade ingredients. Refrigerate overnight, turning the pieces once or twice. Lift out and pat dry the turkey pieces with paper towels, set aside. Strain and reserve marinade, discarding the solids.
For the turkey
4 - 6 tablespoons olive oil
2 medium onions, chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled, seeded, and chopped
1-inch piece cinnamon stick
2 whole cloves
salt and freshly ground pepper
  • Heat oil in a large, heavy skillet and saute turkey until lightly browned. Do this in batches, if necessary, adding oil as needed. Lift out the turkey into a casserole. In the oil remaining in the pan saute the the onion and garlic until the onion is soft. Add the tomatoes and cook until the mixture is thick and well blended. Add to the casserole together with the cinnamon stick and cloves, and salt and pepper to taste. Pour in the reserved marinade, cover and cook in a preheated 350 degree oven for 2 - 3 hours. Serve with rice and a light dry red wine.
I have come across numerous adobo recipes using various meats and seafood and I'm thinking of putting together an 'adobo cookbook' and will print it in my home. If you want to contribute your family's recipe please post it in the comments section or email it to me at oggi.icandothat(AT)gmail(DOT)com. I will try to cook the different recipes as much as I can and hope to hear from you soon. ^_^

 
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