PORK MEAT

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

👩‍🍳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.

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…….

PORK MEAT

PORK BELLY BULGOGI with DAIKON

If you notice Bulgogi is one among my favorite from Korean cuisine. So easy to follow and you can buy this ready-made bulgogi marinade from Korean shop. But next time when I make the spicy version of this I will show you my homemade bulgogi marinade. Here daikon and zucchini as a side dish. Served with white rice as usual. Jal mug get sum ni da!

My Pork belly Bulgogi with Daikon

What is “Daikon-Rettich”? Winter radish is a mild tasting giant radish from east asia. It is a cultivated form of the garden radish. There are many different varieties of winter radish.

YOU NEED…….

800g Pork Belly

Half a Cup of Bulgogi Marrinade

A whole head Garlic 🧄

Drizzled of Sesame Seeds Oil

3pcs Scallions

1pc Radish or Daikon

1tbsp Linseed Oil

1pc Zucchini

Some Salt 🧂

Served with rice

HOW TO…….

AMATEUR BAKING, MEAT AND VEGETABLES, PORK MEAT, POULTRY

MY SAMGYEOPSAL VERSION| HARVESTING LETTUCE

👩‍🍳My version of SAMGYEOPSAL at home with Jen‘s (niece) harvested lettuce from our terrace urban garden. SAMGYEOPSAL ➡️ is a popular Korean dish. Samgyeopsal is more or less a thinly sliced pork belly and is usually fried with garlic. Here I added chicken breast fillet for me instead of pork not good for hypertension. 🙈😅Recipe yields for four persons.

My Samgyeopsal version

YOU NEED…….

1kg Pork Belly

a bunch of Lettuce 🥬

300g Chicken breast fillet, optional this is for me

FOR SAUCE:

I prepared two types of sauce according to your preferences.

Sauce 1⬇️

Haft a Cup of Sesame seeds oil with salt and pepper

Sauce 2⬇️

Chopped onion 🧅

Chopped garlic 🧄

half a Cup of Mama Sita’s BBQ marinade

1tbsp Chili 🌶 flakes

2tbsp Maple 🍁 syrup

1 and half tablespoons toasted Sesame seeds

HOW TO…….

FOOD

🇪🇺PICKLED CABBAGE and PORK BELLY-HUBBY‘s COOKING

Pickled cabbage or Sauerkraut is a part of hearty sausages and salty smoked pork on cold days like now. But this time hubby cooked pan fried pork belly with it. The pickled white cabbage not only tastes good, but is also very healthy. It contains vitamin C. Pickled cabbage or Sauerkraut has a high lactic acid content and lots of fiber.

Hubby’s pickled cabbage with pork belly

YOU NEED…….

1kg Pickled white cabbage

500g Pork belly

4 cloves Garlic, crushed and peeled

1pc Shallot

some Margarine

some Salt

1cup of Water

1cup of Pickled cabbage dressing

1pc Pork broth cube

Hubby’s pan fried pork belly

HOW TO…….

MEAT AND VEGETABLES

🇵🇭EGGPLANT| PUMPKIN | GREEN BEANS | PORK BELLY

„Pinakbet“ craving, I cooked these mix vegetables instead. Early cooking for family. Sautéed vegetables such as eggplant, pumpkin, green beans and pork belly seasoned with anchovy sauce landed on the table for family lunch. More importantly how you cook them taste good enough according to your preference that you want to eat them. Using the fat from pork belly without adding extra. „Stir-frying“ easiest way and maximize flavor too.

Sautéed vegetables

YOU NEED…….

1 small Pumpkin

500g Green Beans

1pc Eggplant

3tbsps Anchovy Sauce

300g Pork Belly

some water

HOW TO…….

FOOD

🇵🇭MINCED MEAT and PORK BELLY with TARO

Cooking minced meat is always a basic. Heat a pan, add some butter or oil sauté garlic and onion add the mince cook until brown season with salt and that’s it.😅

Minced meat and Pork belly with Taro

This time I added pork belly, taro (gabi) and green peas. Plus Dollie sauce a mixture of sweet onion and bacon.🥓

YOU NEED…….

• 300g minced meat

• 250g pork belly

• 2pcs. taro, peeled cut into cubes

• a handful green peas, I used frozen

• peeled tomato 🍅 in can

• 1tsp. chili 🌶

• Dollie sauce

• 5 cloves garlic

• 1pc. onion

• some salt to taste

• 1/2 a cup water to cook

HOW TO…….

PORK MEAT, PURE VEGGIES

OKRA AND EGGPLANT

One who eats okra regularly, does a good favor for his/her intestinal organ. The green vegetables from Asia and Africa is on the rise in Europe. It proved its worth not only as a convertible ingredient in the kitchen, but unfolds as valued medicinal plant also its health giving powers. What is really there behind this miracle vegetable?
Because 80 percent of our immune system are located in the intestine as the largest defense bastion of the body it tries to defend the human body against harmful influences especially environmental toxins, dental toxins, mental stress. The intestine with its sensitive mucous membranes for a variety of diseases. If the digestive system is overloaded and advised the intestinal flora is out of balance, threatens a dysbacteriosis and symptoms such as intestinal inflammation, constipation, diarrhea and irritable bowel syndrome or even serious intestinal conditions such as celiac disease, ulcerative colitis, Crohn’s disease and colon cancer as what professionals said.

OKRA AND EGGPLANT
OKRA AND EGGPLANT

I make Okra atleast twice a week. I love them just likt broccoli, spinach and bitter melon. This time I added pork belly for my family and eggplant too. The last I cooked it with beef meat and most of the time no meat for me.

YOU NEED…….

Yields 4-6 Persons * 500g Okra (Half a Kilo) * 250g Pork Belly * 3 pcs. Eggplant * 1 pc. Onion * 4 pcs. peeled Tomatoes * a thumb-sized Ginger, peeled * 2 pcs. Red Chili (hot) * 2 pcs. Pork cubes * some Oil * some salt to taste * some water

HOW TO…….

OKRA COOKING
OKRA COOKING

*** Heat a pot add some oil, then brown the pork belly season with 2 pork cubes. Add onion, ginger and peeled tomatoes. Stir, then eggplant, chili and okra. Some water just enough to cook everything cover for about 5 to 8 minutes cooking time. Turn the vegetables to mix all together in between and season with some salt. Served with rice. It was our lunch. Happy Cooking!

PORK MEAT, SEAFOODS AND VEGETABLES

BARAISED SQUID HEADS WITH PORK BELLY

Inspired by my daughter, she was telling me since last week that she’s craving for pork belly cooked in other way and not as her father used to cook it. So I did it now, really an experiment gain in my kitchen. I got this 5oog squid heads yesterday from Vietnamese shop for only 2.89 euros. Was about to look for vegetables in which I can cook with, but I came to this adia why not cook it with pork belly!
This recipe is good for 4 people:-)

YOU NEED…….

* 200g Pork Belly
* 500g Squid heads
* 2tbsps. Brown Sugar
* 2tbsps. Sweet Chilli Sauce
* 1/4 Liter Rice wine
* Ginger, thumb-sized and chopped
* 4 cloves Garlic, peeled and crushed
* some Juniper Berries, dried
* 2 Star Anise
* some Soup stock ot if not water
* 2pcs. Bay Leaves
* some Soy Sauce, about 3 tbsps.
* Salt
* some Canola Oil

HOW TO…….

* Heat a casserole or wok. Add some canola oil and brown pork belly. Add ginger, garlic, bay leaves, juniper berries, anise, sugar, chilli sauce and soy sauce. Then pour soup stock or water cover and cook until pork is tender. When nearly done add squid heads for about 3 to 5 minute cs. Serve with rice. Do not over cook the squids. The meat can get tough!

PORK MEAT

PORK BELLY and MIX VEGGIES IN HERBS BUTTER

Our dinner yesterday, just quick and very easy stir-fry pork belly with mix vegetables in herbs-butter which I prepared the day before. Preparing herbs-butter is just easy as that. Just mix all herbs of your preference in butter and add some salt, so you don’t have to put some salt anymore if you will use it for this dish. In the near future, I will try to post an entry about it on how to mix it and the preparation.

YOU NEED…….

* about 400 g Pork belly, cut into strips
* 1 red Onion, cut into cubes
* each 1 pc. red, yellow, orange and green Bell peppers, also cut into cubes
* mushrooms, sliced
* 2 pcs. medium suzed Zucchini, sliced
* 2 tbsps. Olive oil
* chopped Parsley
*some salt to taste

FOR HERBS-BUTTER

* 100 g butter
* some salt
* herbs of your preference (I used Italian herbs)

HOW TO…….

° Heat a pan, add olive oil and pork belly stir until pork belly is not pink anymore.

° Saute vegetables with pork belly, season with herbs-butter. Cover for 3 to 5 minutes over medium heat or until vegetables are done.

° Adjust seasoning by adding salt to taste if necessary and add parsley. That’s it. Serve with rice.

ABOUT, PORK MEAT, SEAFOODS AND VEGETABLES

ANOTHER DAY OF GRILLING!

It’s been a great few weeks, and we’ve been out enjoying the sun, just like today. With beautiful days like we’ve had, it’s time to get grilling. Grilling at lunch, just another day for family grilling!
So what are we to do?? G-R-I-L-L

We seasoned and grilled pork liempo, cobs of corn, chilli, eggplant, again my pork BBQ, and grill sausages made for a great lazy afternoon meal. So far this barbecue season we’ve been eating a lot of pork meat, so hubby and I we decided to add seafoods too. Mussels and shrimps.

Of course fresh mix salad not to forget and cooked rice!
It’s so quick and easy to make all of them.

I’m looking forward to more bbq’s, picnics and potlucks this summer! I can’t wait for all the vegan events happening in the next few weeks or more on weekend!