Slowly-Roasted Glazed Pork: Credit to Tasty by Buzzfeed

I've always been a fan of Tasty by Buzzfeed ever since I saw an article on Facebook. One of the many recipes that catches my attention is the Slowly-Roasted Glazed Pork below. I did make a few changes according to my taste but overall the result was phenomenal. By the way, the recipe below is the one I saw on Facebook. Feel free to grab it or modify it according to your taste buds.

INGREDIENTS
1 cup plus 2 Tbsp. soy sauce, divided
¼ cup granulated sugar
3 Tbsp. chopped garlic
¼ cup chopped scallions
2–3 pounds boneless, skin-on pork shoulder
1 bunch asparagus, halved
6 Yukon potatoes, diced
2 Tbsp. olive oil
Kosher salt
Freshly ground black pepper
1 cup packed dark brown sugar
½ cup honey

PREPARATION
Preheat the oven to 275ºF.

In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.

Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.

Place the pork in the marinade and toss to coat evenly. Marinate for one hour.

On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet. Bake one to one and a half hours, depending on the weight of the pork.

Raise the heat of the oven to 500ºF.

In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.

Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top. Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.

Remove the vegetables and pork from the tray, making sure to save all the juices.

Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!

Pork Estofado

 I have been cooking a lot lately and I loved it. Moving to another city in Texas has been great financially but we are terribly missing El Paso and would love to go back and settle there one day. When I am not working, I usually have plenty of time to make food or baked any goodies that my husband love. Anyway, last week I cooked several Filipino dish but there's one dish that really stood out from the rest. The dish is called Pork Estofado. I got the recipe from Panlasang Pinoy but I tweak the recipe to suit my taste and needs. For instance, I added some potatoes since my husband like potatoes a lot.

Ingredients:

 2 lbs pork belly or (any kind will do)
3-4 ripe plantain, peeled and sliced
2 medium carrots, slice
2 medium potatoes, slice
3 cloves garlic, minced
1 tbsp brown sugar
1/2 c soy sauce
3 pieces dried bay leaves
1/4 cup cane vinegar
1/4 tsp black pepper
1 1/2 cup water
cooking oil
salt to taste

Steps:

1. Heat the oil in a cooking pan.
2. Saute the garlic until it turns a little brown.
3. Add the meat and cook for 2 minutes.
4. Add-in the soy sauce, water, bay leaves and ground black pepper. Let it boil and simmer for 30-40 minutes (till meat is tender).
5. Add vinegar and sugar. Cook for another 15 minutes (add water if needed).
6. Add the potatoes and carrots. Then add the banana. Cook for another 10 minutes.
7. Add salt to taste. Serve hot with rice!

Pork Ginagmay/Baboy Ginagmay

My mom and my grandmother has always been my greatest inspiration when it comes to cooking some delicious traditional food from the Philippines. I grew up watching them prepare food everyday in our kitchen as well as trying out new recipes for the entire family. So today, I decided to share with you guys this delicious recipe which can be prepared in various ways. Below, is my take on this recipe called Pork Ginagmay which are served pretty much in every little restaurants in the Philippines.

Ingredients: 

1 lb. pork (stew meat/slice into bite size)
2 large potatoes (slice into cubes)
2 tbsp. soy sauce
1 cup water
1/2 cup of green peas
1 tbsp. asuete (optional)
salt and pepper to taste
4 cloves garlic (minced)
1 small onion
cooking oil
1 large bell pepper (green,red,orange)

Steps:

1. Saute the garlic and onions. Add the meat, saute until the pinkish color is gone. Simmer the meat for a minute or two.

2. Add the asuete (food coloring) and stir, add soy sauce and simmer for another five minutes.

3. Add 1 cup of water and simmer until the meat becomes tender. When the meat is tender, you can finally add the carrots and potatoes and simmer for another 3 minutes or so.

4. Lastly, add the green peas and bell pepper. Simmer until it is done. Serve hot with steam rice. Enjoy folks!

Dear Hubby's Grilled Pork

After I got out from work earlier today, DH decided to surprised me by grilling some pork meat and making some steam rice. I feel so proud with my honey because he knows that I have been craving some grilled pork meat for awhile now. He grilled the meat just the way I like it, we call this meat (Sinugbang Baboy) in the Philippines. Check out the photo, so delicious!

Pork Tocino on Stick

My latest food craving was cooking some pork tocino on stick. I've chose to prepare this type of food because it reminds me of home (in the Philippines) and it also one of our favorites. The recipe is so easy and you can do it while you are blindfolded. Check out this yummy photo below!

Let's Eat Sinigang

Dinner tonight was extra special because dear hubby requested me to cook some Sinigang na Baboy (Sour Soup with Pork). I've learned this dish early on because this is one of our favorite dishes with my family back home in the Philippines. Take a look at the picture below!

Adobong Pork

Our dinner for tonight are consists of Adobong Baboy and Steam Rice. Since Adobo is one of my husband's favorite Filipino dishes, I'd make sure that I always prepare it every now and then. I am just happy that we arrived home safely because the weather is really awful today. The roads are frozen and we almost had an accident but my husband is quick to respond to what was about to happen. Thank God!

Binisayang Adobo Recipe

It took longer for me to write an article about Adobong Binisaya recipe. But without further ado here is the complete recipe below.

2 pounds of pork sirloin, cubed
5 tablespoon of vinegar
1/4 tablespoon ground black pepper
1/4 tablespoon corn pepper
water
cooking oil
3-4 pieces laurel leaves
5 cloves of garlic
salt

Procedure:
1. Mix all ingredients except the cooking oil and bring it to a boil
2. Simmer until meat is tender and water is almost gone
3. Set aside and oil to the frying pan
4. Place the meat and cook it till brown
5. Serve hot with steam rice. Share and enjoy!

Sinugba/Grill Pork Sirloin

Before my husband and I left for our four day road trip last week, I had the chance to grill some pork sirloin and wow, it totally ruins my diet. I ate so much that my stomach started to get upset (laughing out loud). After the pork sirloin was cook, I decided to slice it and put some spices like onions, black pepper, tomatoes, coconut vinegar and limes. Below is the finished product!

Pork Barbecue Ribs

I am looking forward to make some pork barbecue ribs this coming weekend because my Aunt from California will be here for about three days before heading back to the Philippines for her annual trip. I can't wait to taste this delicious food and I hope everyone will love it.

Sweet and Sour Pork

Well, it was about two weeks ago when I made the sweet and sour pork for our dinner. My friend Lexy visited us from out of town that is why I decided to cook the sweet and sour pork. Here are the lists of ingredients and procedures below.

Ingredients:

1 pound pork sirloin, cut them into cubes or bite size
1 big carrot
1 green bell pepper
1 red bell pepper
1 medium size red onion
1 piece of egg, beaten
2 servings of sweet and sour sauce
1/2- 1 cup flour
2 tablespoon of soy sauce
1/2-1 cup of corn starch
cooking oil
water

Steps/Procedures:
1. Marinate the pork in a bowl with soy sauce. Marinate the meat for 30 minutes to 1 hour it depends on your choice.
2. Put the cooking oil in a pan and heat up
3. Mix the flour and corn starch in a plate
4. Dip the marinated meat in your cornstarch and flour mixture
5. Fry them in the heated cooking oil until brown. Set aside
6. In another pan, place the sweet and sour sauce
7. Place the carrots together with the heated sweet and sour for about 5 minutes and simmer
8. Place the onion, green bell pepper and red bell pepper into the pan together with the sweet and sour and carrots. Simmer for another 5 minutes or so
9. Make sure to add extra water to the sauce if needed so it won't dry up
10. Lastly, place the fried meat together with the sweet and sour sauce, green bell pepper, red bell pepper, onions and carrots
11. Cook for another 3-5 minutes
12. Serve with hot rice