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Taste Atlas Includes Adobo and Sisig in 2021’s ‘100 Best Dishes in the World’

The two dishes beat other international favorites such as tonkatsu, kung pao chicken, satay, and spaghetti alla puttanesca. After putting the spotlight on local eats such as sinigang and lumpiang shanghai, Taste Atlas, an online culinary guide highlighting cuisines from different nations, includes in its annual list of “100 Best Dishes in the World” two Pinoy favorite dishes, sisig and adobo.

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Published at 2021-12-27 by Puerto Parrot
Categories: Arts, Culture, Food and Dining
Tags: Adobo, Dishes, Pork, sisig

Women Are the Future of Philly's Food Scene

Traditionally, historically (and for all the wrong reasons), professional kitchens have been a man’s game. But times change, and so has the industry. Now, women restaurateurs, chefs, front-of-the-house pros and food artisans are reimagining the way we eat. Here’s how they’re navigating the food scene. And here’s how they’re making an impact.

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Published at 2020-01-12 by Puerto Parrot
Categories: Culture, Food and Dining, People, Society
Tags: Asian, Chef, Chicken, Dining, Pork, Workers, industry, restaurant, women, women

Negros Occidental Imposes Permanent Ban on Pork from Luzon

The ordinance will cover live pigs, boar semen, pork and pork products originating from, manufactured, and processed in Luzon and in African swine fever-affected countries and in other areas

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Published at 2019-11-20 by Puerto Parrot
Categories: Business, Health, News and Events
Tags: Negros, Occidental, Pork

Philippine Hog Industry's Losses from Swine Fever Nearly $20 Million a Month

MANILA (Reuters) - The Philippine hog industry is losing nearly $20 million a month from African swine fever infections, agricultural officials said on Friday, after announcing the virus has also been detected in some processed pork products.

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Published at 2019-10-25 by Puerto Parrot
Categories: Business, Health
Tags: Pork, production

It's All Good: Sweet & Sour Pork Recipe

Cut the pork into small 1-inch chunks. Marinade it in the soy sauce and cornstarch for about 20 minutes, making sure to mix it well for the pork to be flavored evenly.

Continue reading (290 words, 3 pictures)

Published at 2018-03-23 by Puerto Parrot
Categories: Filipino cooking
Tags: Pork, Recipe, Sweet

Pork Dinuguan: A Recipe for Filipino Food Lovers

Dinuguan comes from the Filipino word “dugo” which means “blood.” It is a well-loved Filipino dish with blood pudding stew as main ingredient. Yes, you read it right-- blood!

Continue reading (260 words, 2 pictures)

Published at 2018-03-23 by Puerto Parrot
Categories: Filipino cooking
Tags: Pork

Slow-Braised Pork Belly and Pineapple Adobo

Combine the salt, black pepper, bay leaves, garlic and vinegar in a large nonreactive pot or enameled Dutch oven. Nestle the pork belly into the pot, skin side down, and then pour in enough water so that the liquid comes halfway up the pork belly. Bring the pot to a boil over high heat, and then cover and gently simmer over very low heat for at least 3 hours, turning the pork belly over once midway through simmering.

Continue reading (509 words, 2 pictures)

Published at 2018-03-15 by Puerto Parrot
Categories: Filipino cooking
Tags: Adobo, Belly, Pineapple, Pork

Baked Binagoongan- Pork Shoulder in Shrimp Paste

This classic Filipino pork shoulder dish is defined by the flavor of bagoong or shrimp paste. This version is an easy-to -bake Binagoongan (say “bee- na- goh- o – ngang”). The usual version of this dish is to pan fry it. But I get intimidated by a hot skillet with bits of meat jumping up and down the hot oil, flying off into the air if not properly done. So a baked pork casserole was the easier cooking route.

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Published at 2018-03-15 by Puerto Parrot
Categories: Filipino cooking
Tags: Pork

Kinilaw Na Tanigue Topped with Lechon-Style Pork

Junior Master Chef Louise Mabulo shares her personal recipe for ‘kinilaw’, the Filipino version of the Spanish ‘ceviche’ using tanigue or tanguingue, topped with crisp pork cubes. Louise recommends using tuna as a substitute. She also uses fresh prawns or Gindara fish. This recipe serves 2 to 4 as an appetizer, side or entrée.

Continue reading (360 words, one picture)

Published at 2018-03-14 by Puerto Parrot
Categories: Filipino cooking
Tags: Kinilaw, Pork

Filipino-Style Baby Back Pork Ribs

Junior Master Chef Louise Mabulo shares her most requested recipe on her Facebook page. Her readers have given the yummiest feedback for this Filipino-style ribs. Louise assures novice cooks and experienced chefs that this dish is easy to prepare and guests will enjoy it. Serves 2 to 4.

Continue reading (258 words, one picture)

Published at 2018-03-14 by Puerto Parrot
Categories: Filipino cooking
Tags: Filipino, Pork

Paksiw Na Pata (Pork Leg Stew)

Pork leg is a prized ingredient in Filipino cooking. In fact, crispy pata (deep-fried pork leg) is an honored tradition in the menu of both fine dining restaurants as well as the corner carinderia(food stall). One other popular way of cooking pata is by simmering it in vinegar and other spices. The process is called paksiw. It is akin to the Chinese pata tim.

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Published at 2018-03-13 by Puerto Parrot
Categories: Filipino cooking
Tags: Pata, Pork

Pork Belly Adobo

Sauté garlic and onion in hot oil until onion is transparent. Combine pork belly, salt, coarse pepper, fine pepper, and patis and cook for 5 minutes. Add soy sauce, vinegar, laurel leaves, and water, then bring to a boil. Covering the pot, cook for 10 minutes, then simmer for another 10 minutes. Serve hot.

Continue reading (102 words, one picture)

Published at 2018-03-13 by Puerto Parrot
Categories: Filipino cooking
Tags: Adobo, Belly, Pork