Category: PORK MEAT

🇵🇭CRISPY KNUCKLE OF PORK IN SALADMASTER OIL CORE SKILLET WITHOUT USING ANY FAT OR OIL

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👩‍🍳I had something very sinful today, Crispy “Pata” in Tagalog, a knuckle of pork while cooking in a Saladmaster oil core skillet, I decided to make hoisin-peanut butter sauce for dipping for the crispy knuckle of pork. But first I remove the fat from the meat with Saladmaster. This helps a lot by removing fat which is not good for our bodies. Happy healthy cooking with Saladmaster oil core skillet. Very helpful and saves a lot of energy and money too. Served with my Bibigo kimchi, sweet chili sauce, and garlic. Hubby ate with white rice, and I ate just with the sauce and Bibigo kimchi.


Crispy knuckle of pork defat and cooked in Saladmaster Cookware without fat or any oil

YOU NEED…..

1 piece of Knuckle pork

HOISIN-PEANUT SAUCE:

For peanut Butter, I used the organic one

Any brand of Hoisin sauce

Some garlic

Peanut oil

Note: This is my version, I have various versions of this depending on my taste. Sometimes I like it spicy, salty, and a bit sweet and sour. Will show you soon the rest of my versions.

HOW TO…….

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🇵🇭BEEF & PORK BOWL IN MECHADO SAUCE WITH SWEET POTATO

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HOW TO…….

👩‍🍳Beef and pork bowl in Mechado sauce. Topped on rice. I got this Mechado sauce product of UFC from Manila to try. Hubby loves the outcome of the sauce with the mixture of beef and pork meat. I added sweet potato instead of potato. Something different from the usual cooking in Filipino cuisine. Maybe you could give it a try, just sharing this new experiment directly from my kitchen. With yellow bell pepper, red beans, and pickled small cucumber. Another new week, it’s Monday the 12th of December 2022. Yesterday was the 3rd Advent Sunday. Have a try I am sure you will love it.

YOU NEED…….

I mix:

1kilo beef meat and pork meat

1 can of Red Kidney Beans or more if you feel like

1 piece of Sweet Potato

Vegan Butter

1 Red Onion

6 cloves of Garlic

3 pieces of Bay Leaves

2 pieces Carrots

1 Pouch of Mechado Sauce product of UFC

some Water

Few Pickled small Cucumber

1 piece Yellow Bell Pepper

Cooked Rice for serving

🇵🇭SINIGANG NA LECHON-ULO NG BABOY WITH GABI | LECHON PORK HEAD

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SINIGANG NA LECHON ULO NG BABOY WITH GABI | PORK HEAD LECHON IN SOUR SOUP WITH TARO

👩‍🍳Using the thick flavour of Lechon meat from leftover pork head Lechon. Added taro, okra, eggplant and water spinach in tamarind flavour broth from Knorr. Nothing is special with this recipe it’s similar to cooking any sinigang. I don’t have tomato at home so I substituted tomato paste instead. The broth was so good and the colour looks very appetizing too. So this is my version of cooking “sinigang na lechong ulo ng baboy”. What happens to the pig head? Here in Vienna. Austria! For the production of meat products, a pig’s head is usually first gently boiled, salted and deboned. The remaining part of the rind, muscle meat, fat and connective tissue is technically called mask and is mainly processed into aspic and sausage. The tongue is disposed of separately. But we Filipinos love to roast it until crispy just like here. The so called “Lechon ng Ulo ng Baboy” in Tagalog. Pig head Lechon or Pork Head Lechon.

Happy Prepping and Guten Appetit.🤗

🇵🇭LECHON PINAKSIW NA ULO NG BABOY | LECHON PORK HEAD IN SOUR SOUP SAUCE 👩🏻‍🍳iCOOK

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👩‍🍳Delicious leftover Lechon. It’s not a holiday season at home, it’s the month of June 2022. The month wherein we celebrate the commemoration of our Emancipation day as Filipino we hardly spent this with friends here in Vienna. Because of the nature of our work. Most of the time we are on duty. tomorrow June 12, 20222 we will spend it at home with my daughter and my hubby. This was the leftover from my Pork head Lechon. I don’t want to reheat it because the good parts were already consumed, and what is left are the lean meat parts and occasionally some meaty bones. So I decided to cook it as Lechon pinaksiw for today’s lunch.

Pinaksiw na Lechon Ulo ng Baboy | Pork Head In sour Soup Sauce

👩‍🍳Paksiw is the generic name for stews made with vinegar. To make paksiw na Lechon, the meat is slow-cooked in a mixture of vinegar, soy sauce, peppercorns, bay leaves, sugar which I did not add, salt, and whatever is left over from the sauce. It sometimes happens that there is no leftover sauce. In which case, some substitutions may be in order. One option is to use commercial Lechon sauce available bottled in most supermarkets, just like the one I used here from Mama Sita’s Lechon salsa. Another option is to use a can of the liver spread diluted in a cup of meat broth. Or, if you have a lot of leftover Lechon, you may choose both options and mix them all together.

🌏RIBS AND BEANS 👩🏻‍🍳iCook

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👩‍🍳Spare ribs almost melt on the tongue, it is BBQ flavoured and the beans are from a can. I don’t have time to soak overnight and cook the reason why I opted to use from a can. Combining red kidney beans and white beans. We love it tastes like Cajanus peas or in Tagalog “Kardis”. So this was our dinner while watching an update about politics in the Philippines. Again coming back home after 10 hours of duty from work. Have to cook for dinner. Always fresh and warm meal for us.

Spare ribs almost melt on the tongue, it is BBQ flavoured.

YOU NEED…….

800g Spare Ribs, marinated in BBQ marinade I used Mama Sita’s

400g Red Kidney Beans, from can

400g White Beans, from can

A handful chopped Parsley

1 White Onion

2tbsps. Tomato Paste

1 piece Tomato, medium sized

Salt to adjust the taste

Some Olive Oil

Some Water, should be covered to cook

HAPPY PREPPING EVERYONE!

GUTEN APPETIT!

HOW TO…….

🇪🇺SCALOPE IN PEPPER SAUCE & BUTTER VEGETABLES SERVED WITH WHITE RICE🍚

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Scalope, butter vegetable and cream mushroom soup

👩‍🍳It becomes a real feast with natural schnitzel with creamy pepper sauce, rice and butter vegetables. The recipe for the whole family. But tonight recipe for two. Cooking pork, like with other meats, is largely determined by the cut to be cooked. Cuts from the lower leg and shoulder, where the muscles have the most exercise, are likely to be tougher and are more suited to long, slow cooking, whereas cuts from the back tend to be lean and tender, making them ideal for quick cooking. Here is the recipe.

YOU NEED…….

YIELDS TWO PERSONS:

4pieces Scalope

1Pouch Pepper Sauce

For Butter Vegetables; butter, green peas, corn, carrot and cauliflower.

I also served Cream Mushroom Soups

HOW TO…….

🇪🇺🇵🇭LENTILS WITH SMOKED SPARERIBS FOR LUNCH

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👩‍🍳Lentil recipes belong to healthy legumes, are easy to digest and have a very high proportion of protein. Red and green lentils are available in stores. Depending on how long they are stored, the green lentils turn brown. They are spicy and nutty in taste. The best-known lentil recipe is “Linsen with Bacon”. But Today it is the smoked spareribs landed in my lentils seasoned with tiny shrimps cooked in coconut milk served with red rice.

  • Lentils and Smoked Spareribs served with Red Rice

YOU NEED…….

1kg Smoked Spareribs

800g Boiled Lentils

3pieces Red Scallions

3tbsps Olive Oil

3tbsps Ginataang Bagoong (Tiny Shrimps cooked in coconut milk)

some Salt to adjust the taste if necessary

some Water to boil the Ribs

HOW TO…….

🌏🌍THE WEIRD SOUP FROM MY KITCHEN🙈🤣 SMOKE SPARERIBS SOUP

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First time to cook this, smoked spareribs soup kind of weird combination or fusion. Another creation direct from my kitchen. I just added carrot and zucchini just what on hand at home. Turned out good and we enjoyed the flavorful soup with my boiled broccoli and hubby ate with rice. Ribs was so tender and flavorful too.

YOU NEED…….

800g Smoked Spareribs

1 Red Onion

some Pepper Corns

1 Carrot

1 Zucchini

Salt to adjust to taste

some water to boil the ribs

1 whole head Broccoli

HOW TO…….

🇵🇭CRISPY PORK BELLY KARE-KARE WITH GINATAANG BAGOONG ALAMANG/QUICK & EASY WAY

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👩‍🍳Crispy pork belly cooked in salad master Skillet without using oil or any fat. A variety of vegetables in a sauce flavored and thickened with peanut butter is just as good! Another way to prepare kare-kare is to cook the vegetables separately in a small amount of water. Then I cook the kare-kare sauce using Mama Sita’s Kare-Kare Mix and added the peanut butter. Not the traditional one but turned out good without staying longer in the kitchen.

  • Crispy Pork Belly Kare-Kare

YOU NEED…….

a bunch of String Beans or Sitaw

2 pieces Eggplant, medium-sized

a bunch of Pechay

4 sliced Pork Belly

1 Bottle of Peanut Butter

1 pouch of Mama Sita’s Kare-Kare Mix

some Water for blanching Vegetables and at same time you can use for making the sauce

FOR GINATANG BAGOONG (My version)

a cup of Bagoong, tiny shrimps

250 g Coconut Milk

2 pieces Chili, spicy

small Onion

5 cloves Garlic

Linseed Oil

HOW TO…….

🌍🌏🌎RIB EYE STEAK-NOODLE BOWL

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👩‍🍳Cooking Rib eye steak without oil or fat in Saladmaster oil core skillet. Ribeye steak comes from the front back of beef and is classic. Here is my recipe to make it work perfectly. Spring onion-cherry tomato noodle is a low-fat and vegetarian dish. Today’s lunch for two at home. Happy prepping and Guten Appetit!

  • Rib Eye Steak-Noodle Bowl

YOU NEED…….

2 Rib Eye Steak

250g Noodles of your preference

some Cherry Tomato

some Scallions

some butter

For Rib Eye steak seasoning a mixture of Dried Rosemary, Salt and Pepper

HOW TO…….