Articles with the tag "Pork" (11)

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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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 on 15/03/2018 by Papagei
Categories: Filipino cooking
Tags: Binagoongan, Pork, Shoulder
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.
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Published on 15/03/2018 by Papagei
Categories: Filipino cooking
Tags: Adobo, Belly, Pineapple, 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.
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Published on 14/03/2018 by Papagei
Categories: Filipino cooking
Tags: Kinilaw, Pork, Tanigue
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.
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Published on 13/03/2018 by Papagei
Categories: Filipino cooking
Tags: Adobo, Belly, Pork
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 on 13/03/2018 by Papagei
Categories: Filipino cooking
Tags: Paksiw, Pata, Pork, Stew