Pork Adobo

It was my first time to cook pork belly adobo because I've been using the  non-fatty cut of the meat when I make pork adobo. It turned out really good!

Pork belly is very fatty so make sure to eat this dish moderately, otherwise, hypertension will arise and will make you sick. 

The ingredients are Pork belly cut into desired size, garlic, vinegar, soy sauce, water, and, lots of whole pepper corn. Mix them together. Cook in a moderate fire, when it boils, turn to low fire until the meat is tender. 

Thank you! Have a good one!

Pork Belly Adobo

 

I've been cooking a lot like crazy lately. That's most likely to happen when you are a home maker. The problem is, the husband doesn't eat everything I cook because he is not a fan of pork and he is actually not a fan of Filipino foods. It is fine with me though as long as he lets me cook whenever and whatever I want to cook. 

I just love Pork belly. And I buy more than how much I need because the store here in Round Mountain doesn't sell them, even in Winnemucca. I buy them from an Asian Store in Reno. I know it is very fatty but I eat it moderately. I usually cook it with different kinds of vegetable. And it takes me weeks to finish a batch of adobo because I would store it in the freezer and would reheat it when I crave something fatty.

The recipe is here MINUS the sprite.

Thanks for visiting. Please come back visit soon! Have a good one!

Ginisang String Beans with Pork Belly

Photo is owned by the author

This is one of my favorites! Whenever I see fresh string beans at the Asian Store in Reno, I would always buy some. Oh, I could eat 3 plates of Jasmine rice with this dish!

Make sure to brown the pork belly first before putting garlic, onion and tomatoes, then add dark soy sauce or ordinary soy sauce will do, then add string beans. Don't over cook them. 

It's really good!

Thank you for dropping by. You have a good one!

Pork Belly Sinugba

Yummy Pork Belly Sinugba!

I brought this with me at a Filipino Picnic last week but it was not really appreciated much because my Pinay friend Rowena had brought the same too, it was not pork belly though but it was lean meat and we had decided to just mixed them  altogether. It turned out really good!

I would really recommend this recipe because it is good and it is prepared with not the usual marinade. 

Ingredients:

Pork Belly

Sinigang Mix

Salt 

Pepper

Procedure:

Slice the meat to your desired size

Rub Sinigang mix

Rub salt and pepper

Marinate in 30 minutes to 1 hour

Grill until done

Slice and serve hot

I personally did not need sawsawan because it's really good already without one. But if you want sawsawan, just slice onion and tomatoes, add lemon juice or vinegar and soy sauce then serve with the sinugba.

You try this, and trust me, you will like it as much as I did :)

Thanks for dropping by. Have a good one!

HUMBA or Braised Pork Belly

HUMBA!

Humba is not my favorite food because it is very fatty. But last week, I craved for fatty foods so I thought to make humba out of the frozen pork belly in my freezer. Thanks to my Pinay friend Emy for buying them from an Asian Store in Reno for me.

I found a recipe online but I modified it depending upon the availability in my pantry. The humba turned out just perfect!

Sharing the recipe here:

Ingredients:

2 lbs pork belly- cut into desired serving size

1 cup Pepsi

3 cloves garlic

1/2 cup light brown sugar

1/2 cup silver swan soy sauce

1/2 cup vinegar

3 bay leaves

1 tbsp peppercorns

1.5 tsp salt

1 regular size white onion

1/2 cup water 

Procedure:

1. Combine all ingredients except 1/2 cup water. Marinate for 1 hour.

2. Put them all in a sauce pan. Add 1/2 cup water.

3. In medium heat, cook them for 15 minutes.

4. Lower the fire until meat becomes tender.

5. Taste it according to your liking.

6. It takes an hour or an hour an half before it is done but make sure to check it once in a while.

7. Serve.

I heard that it tastes better when using pineapple juice but I was out of it so I used Pepsi instead. I will try using pineapple juice in my next craving, hehehe!

Thanks for dropping by :)