Xmas Crispy Rolled Pork

 Wow it’s been ages since I’ve posted something in here and I’ve got to admit I did missed it. As always my love for cooking did not falter and the videos and photos that I should have posted in here were safely save in my virtual vault of treasure moments awaiting

to be shared. Yup nothing has changed, I still am melodramatic with the way I blog .. I write straight from the heart so that will never changed.

Again I am not a professional cook or a professional writer therefore errors here and there will be unknowingly committed🤔✌️and wow it’s really been ages since I really posted something in here because I am literally stoked that I could add emojis in here hmm 🤔 but wait perhaps I did not know how then? Nahh I don’t think I am that novice in the computing world that I would not know rt? 

Anyway finally, I found my way back here again and for my first post for so many years , hope you will all enjoy this Xmas Crispy Rolled Pork Belly.. Easy to cook , absolutely sinfully scrumptious dish that my family love and I do hope yours will as well . Stay healthy and safe!!!

Easy and Delicious Stove Top Pork Sisig

My unico loves Pork Sisig especially if it is sizzling hot.  It is one of our favorite when eating out in a filipino restaurant.

There are lots of variety now of Sizzling Sisig like, chicken, pork and even fish.  We have tried all of them but Sizzling Pork Sisig is our all time favorite.

My aunt also makes a really excellent sisig. She prepares it like  the good old ways, from boiling to grilling and frying and then adding spices that she mixed and the end result absolutely delicious.

And so since my son enjoy them decided to look for recipe that is easy to make and that I could tweak and make some changes. So instead of grilling..i'll be cooking it on stove to make it easy…end result my family loves it.

Below is the picture of my Easy and delicious stove top Pork Sisig.

Ingredients:

Pork - ( I used liempo and pork butt) in the Original recipe..you have to use pork ears,cheek and pork picnic cut)

2 large onion chopped

jalepeno or siling labuyo

salt and pepper to taste

calamansi or lemon to have a citrus flavor

Procedure:

Boil meat till tender. Then fry till crispy and golden brown. Chopped meat.  When done put in a bowl add all ingredients and mix.  Serve in a hot plate or sizzling plate.  Enjoy while it is hot.

Binagoongang Baboy with talong or Pork in sautéed Shrimp Paste with Eggplant

Binagoongang Baboy or pork in sautéed shrimp paste is a Filipino dish that's very popular. It is delicious especially if you squeezed some calamansi or lemon on it and eat it with some steamed rice and some steamed vegetables ( okra,bokchoy and green beans).  This dish is salty, sour, sweet, spicy and rich so if you are watching your salt intake , blood pressure and cholesterol this is not for you. Beware also that it has a very strong smell that to some people it is too overwhelming. I guess it depends how it's prepared. In my case I use plenty of onion, garlic ,tomatoes and to lessen the saltiness and cholesterol, I normally add some eggplant so it's not all the shrimp paste and meat. Plus we always have some steamed vegetables when we eat it ..Oh and the 1 to 2 head of garlic is good for blood pressure.


Ingredients:

Onion 2 chopped
1-2  head of Garlic or more chopped
4 tomatoes chopped
2.2 lb of pork meat cube
Siling labuyo or hot chili peppers
Vinegar
2-3 long eggplants sliced diagonally
Sugar 1 table spoon or more according to taste
Evoo or canola oil enough to use for sautéing. 
1small bottle of bagoong

Procedure:
Boil meat till tender n put aside. Sauté onion, garlic, tomatoes then add meat till brown. Add all ingredients and simmer till done ... Enjoy with steamed rice and other steamed vegetables..

Ilocanos Longgonisa and Garlic Fried Rice

For today's breakfast, on "ourmeza" or table, I prepared some Ilocanos Longgonisa and Garlic Fried Rice with some sliced cucumber and sliced tomatoes.
I know how to make tocinos and sweet and hot skinless longgonisa but not the Ilocanos Longgonisa. but I intend to learn how to make it, I just haven't found the recipe that I could try and tweak around.

When I went to the asian grocery story yesterday, I found some newly stocked Ilocanos Longgonisa that my husband and I enjoy and so I bought some to cook today.

This morning I prepared the everyday breakfast for my unico that he likes before going to school and for my husband and I, I made some fried rice made from the left over rice last nite. How it is made…its Crumbled rice lightly fried in evoo with garlic and a dash of salt. And the Ilocanos longgonisa, I boiled it till tender and fried till golden brown.  I then serve the Ilocanos longgonisa and Garlic Fried Rice with  some sliced cucumber and sliced tomatoes seasoned with a dash of ground black pepper optional.

Below is the picture of our breakfast today.

Ilocanos Longgonisa and Garlic Fried Rice
with Cucumber and tomatoes

Bulalo with Brussels Sprouts

Hot Steaming Brussels Sprouts

My unico loves brussels sprouts with the Nilagang Beef or Nilagang Pork, and so today when I made some bulalo I did not forget to add his favorite brussels sprouts and I added some sweet potatoes as well. Picture on the left is the Bulalo that I've just made and you could see that it is still steaming. I made sure that the vegetables are still half cooked so when we eat it, it will still have some crunch into it.

Normally bulalo will be too rich and and if you are watching your diet it is not for you or for us. But I made some changes here and there to make it as good. I boiled the meat and threw away the broth once or twice if theres still more fats floating around. Then instead of regular potatoes I added sweet potatoes and I added some brussel sprouts which contain lots of vitamins and some other healthy component thats good for us such as antioxidant, fiber and it fights cancer cells also and so on.  And so making this and serving this to my family wont make me feel guilty but better yet they'll be having heartwarming and healthy food. Below will be the recipe.  Enjoy!

Ingredients:

Beef Bulalo, or Pork, you could use healthy cut of meat as well
cabbage
napa cabbage
pechay or bokchoy
potatoes or sweet potatoes
corn on a cob
brussels sprouts optional
onion quartered
salt and pepper to taste

Procedure:
Boil meat till tender. ( When boiling the meat, boil for 30 min then throw away the water or the broth. Then boil till tender but if the meat has too many fats let it boil again and throw away the water or broth for the second time and then add water again then boil it till tender. Dont forget to scoop out the brown scams on the sides) Add corn. Then sweet potatoes. Add brussels sprouts then other green leafy vegetables. Cook vegetables half cook so that it will still be crunchy and fresh. Serve with hot steamed rice or you could eat it as is since it has corn and sweet potatoes already.  Enjoy!

Pochero

Pochero

Its been awhile since I have posted something new here in my Ourmeza blog, so it is only right to start again with something special but still easy to do.

First time I had some Pochero was back home in the Philippines and ever since then this is only the third time I will be cooking it. First time for my unico hijo to taste it and in an instant it is one of his favorite. While cooking the pochero he was like " Mommy the smell of what your cooking is making me hungry, I am so hungry Mommy", and so ofcourse I knew it that he will definitely like it and he did! And while we are having our lunch he said, " Mommy I can't believe this is so good, more sauce please." And take note even the vegetables he asked for seconds. My husband just simply love it and said that " no doubt that it will be good because you made it." And my parents said it is delicious and even asked for more.

So I guess Pochero will now frequent ourmeza or our table more often.

Pochero

Ingredients:

Beef or Pork ( Boiled ahead of time)

Onion

Garlic

Beef or Pork Stocks

Sweet Potatoes

Banana (saba)

Pechay/ Bokchoy

Repolyo/ Cabbage

Pork and Beans

Fish sauce and pepper to taste.

Procedure:

Saute garlic, onion. Add the boiled meet and brown it. Add the Meat Stocks and Pork and beans. Sweet potatoes, banana. Simmer then add the fish sauce and pepper to taste. Lastly add the Pechay or bokchoy and cabbage till half cooked. Serve hot with steamed rice.

Menudo

I just finished cooking Menudo for our lunch the other day and as you can see in the picture it was steaming hot as I prepare it on "ourmeza" together with some steamed rice.

Hmmmm Yummmmyy you might say..definitely lol (no kidding)...

Just the fragrant of the steaming hot Menudo and the steaming hot rice is/are an encouragement enough for you to sit down and enjoy every bit of it.

As I have metioned before as much as possible we try to eat mostly fish,vegetables and chicken. But once or twice a week I'll cook some meat dish like sinigang,nilaga and so on.... And so this time I've decided to make some menudo which I havent cooked for probably over 3 -4 months because I have been trying to cook some authentic filipino vegetables dish that when I was younger or when I was in my teens didnt even pay any interest in trying them or eating them, like the ginisang ampalaya, laing, ginataang langka and the puso ng saging. But now as an adult,my family and I, really enjoy the taste and the health benefits of it . And just few days ago I made some puso ng saging dish and sadly unable to take pictures because I forgot to charge my camera and by the time it was charged the left over puso ng saging is not enough to take a good picture...well theres still next time so watch out for it.

Anyway back to Menudo, it was almost gone by the end of the day and the left over were just enough for snacks with some pandesal the next day.

Ingredients:

pork cut into cubes

garlic

onion

tomatoes (4 tomatoes, I dont use tomato sauce. as I've mention before I like using fresh tomatoes.) so tomato sauce can be used if prefered.

carrots

potatoes

green peas

red bell pepper ( green bellpepper optional)

1 bay leaf

soy sauce

2 calamansi or two slices of lemon

atswete

salt and pepper to taste

raisins (optional)

Procedure:
Marinate the cube pork in soysauce and calamansi for 15 min. This part is optional and can be omitted as well as the calamansi but soysauce is needed still.

Saute garlic,onion and tomatoes. Then add the marinated pork together with its marinade and the aswete mixture and 1 bay leaf. (if not marinated add some soysauce)

Simmer and add the potatoes and carrots. When almost done add the green peas and the red bell pepper. Season with salt and pepper to taste. Raisins can be added if prefered. It will add a bit of sweetness thats very appetizing for this menudo. Serve hot with some steamed rice and some mangoes for dessert.

Enjoy!

Pork Afritada

Pork Afritada was prepared on "ourmeza" or on our table with some steamed rice,some side salad and some fruit salad.



Since last spring started, we have been very good in watching what we eat. We have been having fish,chicken,vegetables that have been grilled,baked,broiled and made into soup.


But now and then I'll cook some red meat so we would not crave for it to the point that we'll want to have it more than we should. So decided to make some Pork Afritada. The recipe for pork afritada is the same as the Chicken Afritada that I have previously posted. It is cooked in a bunch of fresh tomatoes and aswete. Since my family loves the tomato base sauce from the Chicken afritada and I have lots of tomatoes in our fridge that I needed to use soon or else it will be thrown away in a few days so better put it in a good used and use it for afritada dish.

We all love afritadas but my son loves the sauce from this afritada dish the most. It could be Afritada fish, chicken or pork or beef and the sauce which is made of tomatoes and aswete can be a dish by it self.

Anyway back to my son, most of the time from out of nowhere while we are or were having our meal, if he really likes what I've prepared on "ourmeza" or on our table He'll say," Mommy you are a good cook,I love you and I cant believe this is so good, more sauce please". Hahaha...yup thats the way to butter up any mom to buy you new toys..lol kidding.



Kidding aside it really warms my heart everytime I see my husband and son enjoying the food that I've prepared for them. Especially when they ask for seconds or even when they take it to work or school and when they get home they still asked for it. No wonder with their appreciation of my cooking, it makes me enjoy and love it more when I cook for them. If I love to cook then, now it put a more meaning to it now that I have a family of my own or my whole family and friends who enjoys my cooking so much.



Too much stories behind the cooking of this dish...then to rumble on and on and I beg your pardon for it...



Anyway heres the recipe for Pork Afritada, exactly the same as chicken. Afritada can be fish, chicken, pork or beef. And as I've mention I have been cooking fish,chicken and I've posted them too. This time would be the pork version.



Ingredients:

Pork cut into cube bigger than the menudo meat 2x bigger

tomatoessss plenty of them about 5 to 6 pieces seeded and diced

garlic minced

onions diced

aswete (powder version can be bought now in any asian store, dissolved in lukewarm water)

bell pepper quartered or sliced if prefered

potatoes quartered

bay leaf (1 only)

soy sauce 1 laddle only



Salt and pepper to taste if needed



Brown pork and potatoes. Set aside.
Saute garlic,onion and tomatoes. Add pork, soy sauce,aswete mixture let it simmer. When almost done add the bell pepper, bay leaf and potato. Salt to taste if still needed. When done serve hot with steamed rice and side salad.



Easy to cook even a day after work. Simple dish but full of flavor.

Picadillo

Picadillo was prepared on "our meza" or table for lunch together with some rice, side salad and some ice cold drink.

I've learned this Picadillo recipe from my mom. This dish is cooked just like menudo but instead of cube meat, you'll use ground meat. And ingredients were/are cut smaller than the ingredients for menudo. And no soy sauce for this dish.





Ingredients:

ground pork, beef

or even chicken or turkeylarge

russet potatoes, diced

onion, diced

tomatoes,diced

garlic minced

red bell pepper, diced

green bell pepper, diced

EVOO (extra virgin olive oil) but canola oil is fine

ground black pepper

salt to taste

Directions:In heated skillet, add the EVOO. Add and brown the ground pork. When browned, add the garlic, onions, tomatoes, green and red bell pepper. When almost done, add the diced potatoes and cook it until potatoes are done. Remove from the heat and serve it with steamed rice, bread or it can be used for empanda, just add raisins to it.
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Mechado or Mitsado

Mechado was prepared on " our meza" or table over the weekend.

We havent had any kind of red meat for the last give and take six months. It has been fish,vegetables and poultry. So since we have been good, I believe we deserve to indulge once in awhile so we could keep up with our new way of healthy eating so we dont crave for it.

It was a weekend so I made one hearty meal. I've made some mechado, I've blanched some vegetables consists of broccoli, carrots, snow peas and green beans, for drinks we had some ice cold lemonade and made some semi-homemade cinnamon streusel muffin made by yours truly ( will be posted next) .

Anyway mechado is pork or beef braise in tomato and onion/shallots sauce. There is only one way of cooking it but ingredients may vary according to your taste. Some dont use tomato or tomato sauce at all, or vinegar or pork fat, or soy sauce.

If you are goin' to cook it ala adobo you need to marinate your beef or pork in adobo mixture such as soysauce,vinegar,garlic,sugar and ground pepper.

After that the procedure would be the same...

Ingredients:

Beef or pork

pork fat ( a must to some but optional to us, so in our case I skip it.)

2 onions or if shallots about 7 cups of it ( shallots are absolutely a must in my case lol )

4 -6 tomatoes to skip using tomato sauce.

Bay laurel leaf

3-4 rosset potatoes quartered and well browned.

Atswete or achuete power dissolve in water

Salt and sugar if did not marinate in adobo mixture.

Procedure:

Saute tomatoes and shallots or onions and set aside.

In the same pan, fry beef or pork until browned. ( whole beef round or pork butt cut into 2 lenght wise or cut into big chunks so it could be sliced later on when serving this is normally done to have nice presentation during special occasions) In my case I cut it into semi-big chunks, I could serve it as is since it is not too big and still have the option of slicing it when serving.

Need to brown the meat. When the meat is browned add the sauted tomatoes, shallots or onions and laurel bay leaf. Pour the aswete or achuete/ water mixture and some of the left over marinade mixture of the adobo. Cover and let it simmer. When almost done add the potatoes.

Cook until meat is done.

Slice the meat and top it with potatoes and sauce.

Serve hot with steam rice, blanched vegetables and ice cold drink.

Pork Sinigang or Sinigang na Baboy

Sinigang na Baboy or Pork in tamarind soup base

Winter is over but lately its been cold out here in the west and the weather keeps changing, hmm "inconvenient truth"? you've got to watch it. So I have been cooking "ulam" or a dish with soup to keep us warm. For today I thought sinigang would be great with "inihaw" or grilled fish (tilapia). "Sinigang, a tamarind soup base with lots of different vegetables could have fish,pork,beef or chicken well if chicken you call it "sinampalukang" manok or tamarind chicken soup. I'll post different version of sinigang and lets see if it is going to be a succes with my avid customer, my husband and my son. They like actually we like "Sinigang" Salmon Steak with Miso, pork and beef. Havent tried cooking "sinampalukang manok" since I got married. I've cooked it quite a few times when I was single and it was a hit with my parents and brother. And sometimes when it was our "ulam" and our relatives were there, sometimes they drop by after work to make " kwento" we will invite them to join us and while eating my "sinampalukang" manok they will say" hmm parang nasa philippines tayo ah, sarap" hmm eating this feels like we're back home. So lets see if it would be a success with hubby and unico hijo, so watch out for it next time. For today "sinigang" pork version is what we will have on "our meza".

Sinigang "Pork" (Pork with tamarind soup base)
Ingredients:


1 1/2 lb Pork cut to desired size (or get the pork stew so you dont need to cut and wash it)
1 onion sliced
2 tomatoes sliced
4 cloves of garlic chopped
string beans or green beans
spinach or mustard greens
eggplant cut diagonal
raddish cut diagonal
okra (optional)
gabi or taro (optional) skinned it and cut in halfanaheim pepper or could use 2 smashed siling labuyo
1 tamarind knorr soup base
water
salt if needed (normally not)

Procedure:
Saute garlic,onion and tomatoes. Add your pork let it simmer then add your water, water that is just enough to cover your pork and you've got to check it now and then to see if theres more water so it wont burn. If still not tender add more water, normally takes 45 min. to 1 hr. When tender add your anheim pepper or siling labuyo and your sinigang mix or tamarind mix. Let it simmer until pork is done. Add more water to make more soup if you want. When almost done add first your gabi and wait until it is almost done if none, add all your vegetable except your spinach or mustard greens. Do not over cook vegetable,taste if salt is needed add a pinch or 2. When done add your greens,stir and cover it. Serve it with steam rice and fried or grilled fish.