healthy recipes, recipes

Red Pesto Pork Spaghetti

Presenting my Red Pesto Pork Spaghetti. Spaghetti is always on our weekly menu list because it is easy to make, but isn’t it too boring to eat the same spaghetti all the time? To be honest, it is, and so I came up with a nice twist to our traditional family spaghetti recipe and make it a little bit interesting.

Are you bored eating the same traditional spaghetti every week? I know you are, and that’s why you’re here. Don’t worry, I will share with you my recipe of Red Pesto Pork Spaghetti with a zesty twist and a boost of healthy ingredients like zucchini, carrots, and baby spinach.

Are Zucchini and Courgette the Same?

Yes. Zucchini and courgette are the same things. Zucchini comes from the Italian word “zucca”, which means squash while courgette is a French word for this vegetable. The most common name for this vegetable is zucchini, which is widely used in America and other countries.

What is Red Pesto Made of?

It is made of pine nuts, roasted red peppers (from jars), sun-dried tomatoes (from jars), garlic, extra virgin olive oil, fresh basil leaves, grated Parmesan cheese, lemon juice, and salt and pepper to taste. In medium-low heat, roast the pine nuts while shaking the pan occasionally until golden brown and fragrant. Set aside and let it cool. Next, drain peppers and sun-dried tomatoes and put them in a food processor. Add garlic, olive oil and basil. Whizz to a pesto consistency. Then, pulse the pine nuts in, making sure to keep some texture. Stir in the Parmesan cheese, then season with salt, pepper and lemon juice. Taste it and adjust it to your liking. Consume immediately or store in a tight jar, keep in the fridge for 3-5 days.

What’s the difference between Green and Red Pesto?

Green pesto is made of blended pine nuts and fresh basil leaves while red pesto is made with a base of sun-dried tomatoes and roasted peppers. Obviously, in this Red Pesto Pork Spaghetti recipe, we are using red pesto.

How to Make Red Pesto Pork Spaghetti?

Start by cooking the pasta according to the package. Next, make the pangrattato. Then, cook the zucchini in a frying pan, and set aside. In the same pan, cook the pork mince until brown. After that, add in the carrots, tomato paste, garlic and herb seasoning, chicken-style stock powder, and a pinch of chili flakes (if using). Add the reserved pasta water, zucchini, baby spinach, spaghetti, red pesto and a squeeze of lemon juice. Top with zesty Parmesan pangrattato.

Red Pesto and Pork Spaghetti

Kate Tablizo
This Red Pesto and Pork Spaghetti recipe is with a twist and a whole lot better. Topped with zesty pangrattato to reduce the richness and meaty flavors of the pork bolognese sauce.
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 162 kcal

Equipment

  • stove

Ingredients
  

FOR THE SPAGHETTI

  • 500 grams spaghetti
  • 2 tbsp olive oil

FOR THE PANGRATTATO

  • 1 tbsp olive oil
  • ½ cup panko breadcrumbs
  • 4 cloves garlic
  • lemon zest

FOR THE MEAT AND SAUCE

  • 2 tbsp olive oil
  • 500 grams pork mince
  • 2 zucchini
  • 2 carrot
  • 1 cup baby spinach
  • 4 tbsp tomato paste
  • 2 tbsp garlic and herb seasoning
  • 2 tbsp chicken-style stock powder
  • 1 tbsp chili flakes
  • 100 grams red pesto
  • lemon juice

Instructions
 

COOK THE SPAGHETTI

  • Cook the spaghetti in boiling water until 'al dente', about 9. minutes.
  • Reserve 1½ cups water, then drain the spaghetti and return to the saucepan.
  • Drizzle with olive oil.

MAKE THE PANGRATTATO

  • Heat a large frying pan over medium-high heat with a generous drizzle of olive oil.
  • Cook the panko breadcrumbs for 2-3 minutes, stirring continuously until golden.
  • Add 4 cloves of garlic and cook until fragrant, about 1 minute.
  • Transfer to a small bowl, then stir with lemon zest and grated Parmesan cheese.
  • Season to taste and set aside.

COOK THE MEAT

  • In medium-high heat with a generous drizzle of olive oil, cook the zucchini for 3-4 minutes or until golden.
  • Transfer to a plate, then season with salt and pepper.
  • In high heat, return the frying pan and drizzle with olive oil.
  • When the oil is hot, cook the pork mince for 4-5 minutes until browned. Break up the pork mince with a fork.
  • On the same pan, reduce the heat to medium-high, add the carrots, tomato paste, garlic and herb seasoning, chicken-style stock powder, and a pinch of chili flakes (if using). Cook until softened and fragrant, about 2-3 minutes.
  • Add the reserved pasta water, then reduce the heat to low, add the zucchini, baby spinach, cooked spaghetti, red pesto and a squeeze of lemon juice. Season to taste and toss to combine.
  • Top with zesty Parmesan pangrattato. Serve with lemon wedges.

Notes

  • Cook the spaghetti until ‘al dente’ (pasta is cooked through but still slightly firm in the center).
  • Break up the pork mince using a fork while cooking it in a frying pan. 
  • Add a splash more water if the sauce looks too thick.
  • You can make your own red pesto by adding pine nuts, roasted red peppers (from a jar), sun-dried tomatoes (from a jar), garlic, extra virgin oil, 20 fresh basil leaves and grated Parmesan cheese.
  • It’s best to eat on the day it was cooked. 
Keyword pasta, pesto, spaghetti

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Air Fryer Pandesal recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.
recipes

Oven Roasted Lechon Belly Roll

This Oven Roasted Lechon Belly Roll recipe will make any celebrations more festive and I am pretty sure you will be proud of yourself after achieving the crispiness you are looking for in a Lechon Liempo. I actually was so happy when I made this during Christmas 2020. That year was tough, but having this on our table makes me realize that anything is possible if you put your mind into it. This is one of my biggest achievements in the kitchen for 2020. It can be lame for others, but for me it is huge.

This Lechon Liempo is cooked in the oven as opposed to the traditional way of preparing it. Traditionally, Lechon is cooked by rotating it over a bed of hot charcoal until the skin is brown and crispy. Oven technique is so much easier, resulting to closer to the traditional way.

How to Make Oven Roasted Lechon Belly Roll?

Start by laying the pork belly on a flat surface. Make sure that it is free from ribs (no bones, just the meat). You can ask the butcher to remove it for you or you can slice it out yourself. Rub salt and pepper all over the meat (not the skin) and let it stand for 15 minutes. Next, arrange the ingredients you need for the inside of the belly such as the lemongrass, scallions, and onion slices. Roll the pork belly same as where the lemongrass lies (just like you do in sushi). Making sure the ends of the lemongrass is out on both sides. Using a kitchen twine, tie the rolled pork belly around. Secure it tight so that the meat holds its shape and the insides won’t come out. Rub oil all over the skin. In a preheated oven, roast the pork belly for 2 hours. Take the pork belly out of the oven and brush the skin with milk. Put it back in the oven and continue roasting for 30 minutes or until the skin is brown and crispy. Remove from the oven and let it cool down for 15 minutes before slicing. Serve with Homemade Lechon Sauce.

You may also like my other Pork Belly Recipes:

Lechon sa Oven (Roasted Pork)

MindFood: Sticky Pork Belly with Steamed Coconut Buns

Braised Five-Spice Pork Belly

Binagoongan Baboy

Bicol Express

Adobong Bicol

Oven Roasted Lechon Belly Roll Recipe

INGREDIENTS:

1 slab pork belly (ribs removed)

salt and pepper

3 stalks lemongrass

3 pieces scallions

1 medium red onion, sliced

1 tablespoon oil (canola or vegetable)

2 tablespoons fresh milk

INSTRUCTIONS:

  1. Lay the pork belly on a flat surface, skin facing down. Rub the salt and pepper all over the meat (not the skin). Let it stand for 15 minutes.
  2. Arrange the lemongrass, scallions, and onion slices on meat part of the belly. Roll the belly same as where the lemongrass lies (like you do in a sushi). Making sure the ends of the lemongrass is out on both sides. Using a kitchen twine, tie the rolled pork belly around. Secure it tight so that the meat holds its shape and the insides won’t come out. Rub oil all over the skin.
  3. Preheat oven to 350 degrees F or 175 degrees C. Arrange the pork belly roll in a roasting pan and roast it for 2 hours.
  4. Remove the pork belly from the oven and brush with fresh milk. Put it back into the oven and continue roasting for 30 minutes or until the skin is brown and crispy.
  5. Remove the pork belly roll from the oven and let it cool down for 15 minutes before slicing. Serve with Homemade Lechon Sauce.

Serve and enjoy this Oven Roasted Lechon Belly Roll with family and friends!

NOTES:

  • The slab of pork belly should be 1.5 inches thick and bones removed. Ask the butcher to remove it for you or you can do it yourself at home.
  • Rub salt and pepper only into the meat, not on the skin. We don’t want the skin to crack like what we do in Oven Baked Lechon Kawali.
  • Lemongrass, scallions and onion slices are the vital part of this recipe. These ingredients give the aroma and the taste we look for in a traditional lechon.
  • Using a kitchen twine, tie the rolled pork belly around. Secure it tight so that the meat holds its shape and the insides won’t come out. To be honest, I thought I tightened it up enough, but once it cooks the pork gets smaller which will result it to loosen up. Good thing it held its shape but it’s not as round as log as I would like to be. Don’t make the same mistake I did. Tie that pork belly very tightly.
  • Always check the pork belly from the window of the oven. Do not open the oven to ensure even cooking. Not all ovens are the same, so always check.
  • Fresh milk makes the skin crispier, so after 2 hours of roasting, remove the pork belly from the oven and brush milk on the skin. Continue roasting it for additional 30 minutes or until the skin is brown and crispy.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Oven Roasted Lechon Belly Roll recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

keto and low carb

Keto Pork Chops with Creamy Mushrooms

These Keto Pork Chops with Creamy Mushrooms is a perfect dinner when you want something filling, heavy but simple and easy to make. It will take 30 minutes to cook and needs very simple low carb ingredients.

These Keto Pork Chops with Creamy Mushrooms is infused with herbs and creamy garlic and with tender and juicy pan-seared thick pork chops. This dish is super delicious, simple and easy to prepare for dinner made with low carb ingredients. This recipe is one of my favourite pork recipes so far.

How to Make Keto Pork Chops with Creamy Mushroom?

To make this Keto Pork Chops with Creamy Mushrooms, you need to season the pork chops with salt and pepper, smoked paprika and garlic powder. Heat the skillet or pan, add olive oil and butter. Once the butter is melted, add in the pork chops. Sear them for 4-5 minutes or until the edges are golden brown. Remove them from the skillet and set aside. Meanwhile, saute the garlic, mushrooms, thyme and parsley. Cook for about 2-3 minutes stirring constantly. Reduce the heat and add the heavy cream, salt and pepper to taste. Add a cup of spinach. Simmer for about 2-3 minutes or until the sauce begins to thicken. Add the cheese, cover the skillet and let cook for another 5-6 minutes until tender and the cheese is melted.

You may also like to try my other Keto Recipes:

Keto Flying Jacob Casserole

Keto Korean Beef

Keto Brazo de Mercedes


Keto Pork Chops with Creamy Mushrooms Recipe

INGREDIENTS:

4 – 6 pork chops (about 1 inch thick)

1 teaspoons smoked paprika

1 teaspoons garlic powder

salt and pepper

2 tablespoons olive oil

2 tablespoons butter

2 cups fresh mushrooms

5 garlic cloves, minced

2 tablespoons thyme (fresh or dried)

2 tablespoons fresh parsley, chopped

1 cup spinach, 1 inch long

salt and pepper to taste

1 cup heavy cream

1 cup mozarella cheese

INSTRUCTIONS:

  1. Season the pork chops with salt, pepper, smoked paprika and garlic powder. Rub well and set aside.
  2. Heat a skillet or a pan over medium-high heat. Add olive oil and the butter.
  3. Add the pork chops in the skillet and sear for about 4-5 minutes on each side or until the edges are golden brown.
  4. Remove the pork chops and set aside. Meanwhile, saute the garlic, mushrooms, thyme and parsley. Cook for about 2-3 minutes stirring constantly.
  5. Reduce the heat and add the heavy cream. Add salt and pepper to taste. Add the spinach.
  6. Simmer for about 2-3 minutes or until the sauce begins to thicken.
  7. Add the cheese. Cover the skillet and let cook for another 5-6 minutes until tender and the cheese is melted.
  8. Transfer to a serving plate and serve hot with a side of cauliflower mashed potatoes or steamed beans. Garnish with more parsley.

Serve and enjoy these Keto Pork Chops with Creamy Mushrooms with family and friends!

Sear the pork chops for 4-5 minutes on medium-high heat or until the edges are golden brown.

NOTES:

  • It’s okay to season the pork chops with just salt and pepper. That’s fine. But I figured that adding smoked paprika and garlic powder makes the meat even more flavourful.
  • Sometimes searing pork chops can be tricky, cooking depends on how thick your pork chops are. Just make sure that the edges of the pork chops are golden brown before removing them from the pan.
  • If you don’t have thyme (fresh or dried) and parsley, you can substitute them with oregano or Italian herbs. You can also add onion powder if you desired.
  • You can add more heavy cream if you like, my family likes more sauce so as you can see in the photos, the pork chops are nearly drowning with that delicious creamy mushroom sauce.
  • The spinach is a good addition to this dish. It doesn’t really affect the taste of the creamy sauce, but just add salt if it becomes bitter.
  • I add cheese to this recipe for a much thicker sauce.

Made this? Tag me on Facebook @asliceofkatenz and Instagram @asliceofkatenz and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Pork Chops with Creamy Mushrooms recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
recipes

Bicol Express

Bicol Express is one of the popular dishes in the Philippines, natively known as “sinilihan” in Bicol. It is a spicy pork stew cooked in coconut milk and loads of green chilis.

Bicol Express is named after a train in Bicol Region, which is known for its spicy food. The train travels from Naga (Bicol) to Manila, but I definitely do not know why it derived its name from it. Bicol is popular not only from its perfectly coned mountain – Mount Volcano (Mount Mayon), but also pili nuts and its spicy food.


How to Make Bicol Express?

Making Bicol Express is simple and straightforward. Start by heating up cooking oil in skillet or pot with hot oil over medium-high heat. Once the oil is hot, saute onions until translucent and add garlic until it brings out its nice-sweet aroma. Then add 2 tablespoons ginger as it eliminates the “lansa” of the meat. Cook cubed pork belly until it turns light brown. At this stage, add in coconut milk, red and green chilis, shrimp paste and black pepper in any order. If you preferred it to be in a more spicy side, you can always add more chilis. Cover the pot and let it boil.

If the sauce has thickened and the pork is not yet tender, you can always add half a cup of water until the pork has cooked through. You know Bicol Express is ready if the pork is tender and the sauce has thickened enough for your liking. Cook it longer to achieve a bit oily sauce.

You may also like my other Bicol recipes like Laing (Dried Taro Leaves with Coconut), Adobong Bicol, Maruya, or my other version of Bicol Express with Bagoong.


Bicol Express Recipe

INGREDIENTS:

2 tablespoons cooking oil

1 onion, medium

4 cloves garlic

500 grams of pork belly

2 red thai chilis or more

4 jalapenos or more

2 cups of coconut milk

1-2 tablespoons shrimp paste

black pepper to taste

INSTRUCTIONS:

  1. Heat 2 tablespoons of oil in a large skillet or pot over medium-high heat. Saute onions until translucent, add the garlic and cook for about half a minute. Then add the ginger, continue to saute for a minute until its aromatic.
  2. Add in the pork belly and cook until its light brown in colour.
  3. Add in the red chilis, 2 cups of coconut milk, jalapenos, shrimp paste and black pepper.
  4. Lower the heat to low. Cover and let it cook for several minutes until the pork is tender and the coconut milk sauce begins to thicken and turns a bit oily. If you want it more oily, cook for another 5 minutes or so.

Serve and enjoy this Bicol Express with your family and friends!

NOTES:

  • Add more red and green chilis if you preferred it to be spicier.
  • Cook Bicol Express with ginger to eliminate the “lansa” of the meat.
  • If you don’t have shrimp paste at home, you can substitute it to “balaw” or simply add fish sauce.
  • When pork is not yet tender and the sauce has reduced, you can always add half a cup of water at a time until the pork is cooked through.
  • Uncooked shrimp is not always available abroad, so “guisado bagoong” can also be used for this recipe (although it will change the colour of the sauce).

WATCH HOW TO COOK BICOL EXPRESS:

Did you make this Bicol Express? Please leave us a comment below.


recipes

Adobong Bicol

There are so many versions of Filipino Adobo but my most favorite is my Mom’s and this Adobong Bicol – Pork Belly boiled in water, garlic, bay leaves and fish sauce.

I first tasted this in my mother-in-law’s house and I fell in love with it so she taught me how to cook it. Then I tasted the authentic one in Bicol from my father-in-law’s house. This is super yum with heaps of steamed white rice. Best eaten with bare hands and one foot up on a chair.   What’s different about Adobong Bicol?   Normally, Adobo is boiled with vinegar, salt, garlic and laurel (bay leaves) but Adobong Bicol is boiled with water, fish sauce, garlic and bay leaves only. No vinegar or soy sauce in this Adobo!!! 


Adobong Bicol Recipe

INGREDIENTS:

1 kilogram (2 pounds) pork belly, cubed

2 cups water, add some more when needed

1 garlic bulb, peeled and minced

2 bay leaves

3 tablespoons fish sauce

2 tablespoons cooking oil

How to Make Adobong Bicol?

INSTRUCTIONS:

1. Boil 1 kg cubed pork belly in 2 cups water with 1 garlic bulb (minced), 2 bay leaves and 3 tablespoons fish sauce in medium-high heat.  

2. Once boiled, reduce the heat to medium until the meat is tender, about 45 minutes. Add water when needed.  

3. When the sauce is reduced, add oil and fry pork belly until its brown.  

4. Serve with steamed white rice.  

Share and enjoy this Adobong Bicol with family and friends!

Did you make this Adobong Bicol? Please leave us a comment below.


 
 
 
 
 
 
 
 
 
recipes

Laing (Dried Taro Leaves with Coconut)

Here is another great Filipino dish called “Laing” that is composed of dried Taro leaves and coconut milk. It is originally from the province of Bicol. I’m hoping that this dish will get an international credit in the future.

Laing is a popular dish in the Philippines mainly served during lunch or dinner with steamed white rice. It was first introduced in the Bicol Province where my Mom was born. I miss my Mom’s version of Laing. She actually cooks it the way my grandmother did, but I found an easy way and that’s what I’m going to share with you today.

I remember how we bought fresh taro leaves in the wet market and cut those leaves by hand. First, take the leaves out of the spines and cut them into smaller pieces. Some take the leaves out to dry as in “desert dry” otherwise it may cause your tongue and throat to itch. Is laing best cooked with fresh or dried taro leaves? The answer is yes, laing is best cooked with dried taro leaves.   Here in New Zealand, I buy dried taro leaves in a pack, which is already cut into small pieces (no stalks included). I do remember eating laing with stalks on. Some people don’t include them in their cooking just like my Mom, but others have stalks in their dish which is also good.


Laing (Dried Taro Leaves with Coconut) Recipe

INGREDIENTS:

1 pack (3.5 ounces) or 100 grams dried taro leaves

6 cups or 3 cans coconut milk

2 cups or 1 can coconut cream

1/2 cup shrimp paste (bagoong)

1/2 pound or 1 kilogram pork shoulder thinly sliced

5 to 7 pieces red chillies

1 medium yellow onion sliced

1/2 cup sliced ginger

8 cloves garlic crushed  

How to Make Laing (Dried Taro Leaves with Coconut Milk)

INSTRUCTIONS:

1. In a cooking pot, combine 6 cups or 3 cans of coconut milk, ½ lb pork, ½ cup shrimp paste, ½ cup sliced ginger, 1 medium yellow onion, and 8 cloves crushed garlic in a cooking pot. Heat the pot and let boil.

2. Once it starts to boil, gently stir to mix the ingredients. Cover the pot and simmer for 15 to 20 minutes. Stir once in a while to prevent the ingredients from sticking and burning on the bottom of the cooking pot.

3. Add the dried taro leaves on top. Low the heat. Do not stir. Let it stay until the leaves absorb the coconut milk. This takes about 20 to 30 minutes. Gently push the leaves down so that it can absorb more coconut milk.

4. Once the leaves absorb the coconut milk, gently stir the leaves and then continue to cook for another 10 minutes.

5. Pour the coconut cream into the cooking pot. Add the red chillies and stir. Cook for 10 to 12 minutes until it boils.

6. Transfer to a serving dish together with steamed white rice.

Share and enjoy this Laing (Dried Taro with Coconut Milk) with family and friends!

10 Top Benefits of Taro Leaves:  

1. Acts as an antioxidant to prevent cancer.

2. Boosts the immune system.

3. Keeps your eyes healthy.

4. Reduces your cholesterol level.

5. Aids in weight loss.

6. Controls blood pressure.

7. Helps the development of the fetal brain and nervous system.

8. Helps prevent anaemia.

9. Reduces wrinkly skin.

10. Increases sperm production.     

Did you make this Laing (Dried Taro Leaves with Coconut Milk)? Please leave us a comment below.


recipes

MindFood: Sticky Pork Belly with Steamed Coconut Buns

INGREDIENTS:

FOR STICKY PORK BELLY:

1 kg pc. boneless pork belly with skin on
1/4 cup light soy sauce
2 Tbsp black vinegar
1/4 cup chicken stock
1/4 cup brown sugar
1/4 cup honey
2 Tbsp grated ginger
4 garlic cloves, thinly sliced
2 star anise
1 cinnamon stick
3 spring onions, cut into 10 cm lengths
3 long strips of orange rind

FOR COCONUT BUNS:

400 ml can coconut milk
4 cups self raising flour
2 tsp sesame oil
2 tsp toasted sesame seeds, to garnish
Spring onions, Asian pickle to serve

INSTRUCTIONS:

FOR STICKY PORK BELLY:

1. Choose a thick, meaty piece of boneless pork belly, with even layers of fat. Preheat oven to 160C. Using a sharp knife, slice pork belly in half. Score the skin of the pork belly in a crisscross pattern. Sprinkle with sea salt and freshly ground black pepper, then massage into the grooves.

2. Meanwhile, in a bowl, combine soy sauce, black vinegar, chicken stock, brown sugar, honey, ginger and garlic. Mix well to combine.

3. Heat a large cast iron oven-proof pan over a medium-high heat. Place pork belly skin side down, and cook for 3-4 minutes or until browned. There is no need for oil as the fat will render out the skin. Turn over so the skin is up, then remove from heat. Pour over the combined soy sauce mixture, along with star anise, cinnamon, spring onions and orange rind.

4. Cover and transfer to the oven. Bake for 2- 2 1/2 hours or until tender. Uncover and cook for a further 30 minutes or until the glaze is reduced and the pork is golden brown.

FOR COCONUT BUNS:

1. To make the coconut buns, place the coconut milk into a medium sized bowl. Sift in self-raising flour and season with salt.

2. Mix lightly to combine into a soft dough.

3. Divide into 12 small portions, or 8 if you prefer them larger.

4. Place onto small baking paper squares, or in large muffin cases. Brush with sesame oil, then sprinkle with sesame oil, then sprinkle with sesame seeds.

5. Fill a wok or large saucepan with water. Allow it to come to a rapid boil, then place buns into a steaming basket with a lid. Ensure there is room for the buns to expand.

6. Steam on a high heat for 10-12 minutes or until puffed and cooked.

TO SERVE:

Slice pork and serve with coconut buns, spring onions, Asian pickle and extra marinade.

NOTE:

To make Asian pickle, combine 1/2 a small daikon and 1 carrot, finely julienned. Heat 1/2 cup white wine vinegar with 1/4 cup sugar and 1/2 tsp salt to dissolve. Pour over daikon and carrot. Toss to combine. Leave to marinate for 1 hour.

Serve and enjoy Sticky Pork Belly with Steamed Coconut Buns with family and friends!

Disclaimer: This is not my original recipe. 

Source: MindFood

recipes

Ginataang Pork with Kalabasa and Green Beans

This recipe is timely for people who are in the US, as it’s actually Autumn there, meaning there are lots of pumpkins! But let me just clarify that pumpkin is not kalabasa… kalabasa in english is Squash. Some of my followers in my Instagram account asked me, what is a kalabasa and what is the substitute they can use?

If you are not in the Philippines, you can use butternut squash as a substitute. Funny thing is, I used pumpkin for this recipe so technically my title is wrong. The inside of the butternut squash is visually the same as pumpkin. Pumpkins are watery, less creamy and less sweeter compared to the Philippines kalabasa, which is originally from the Tropical America. It is easy to assumed that our kalabasa came from Spain.

Ginataan or alternatively spelled as “guinataan” is a Filipino word which refers to food cooked with coconut milk.

I apologize that the pork in this dish is not seen in the photo. My bad!

Let’s start cooking Ginataang Pork with Kalabasa and Green Beans

INGREDIENTS:

1/2 kg. pork belly, chopped
½ small Butternut squash or kalabasa cubed (or in this case, pumpkin)
23 pieces long green beans Baguio beans, cut into 2 inch pieces
1 medium onion minced
4 cloves garlic crushed and chopped
2 tablespoons fish sauce
ground black pepper to taste
2 can coconut milk
3 tablespoons cooking oil
1 cup water

INSTRUCTIONS:

1. Heat oil in a cooking pot.

2. Sauté onion for 1 minute in medium heat, add garlic and continue to cook until the onion softens. Don’t burn the garlic.

3. Put chopped pork into the pot. Cook for 2 minutes. Add 1 cup water and simmer to boil, about 30 minutes or until the pork is cooked, brown and little bit fried. Add water if necessary.

4. Pour the coconut milk into the cooking pot.

5. Cover the pot. Continue to cook in medium heat for 45 minutes. Note: add more water if necessary.

6. Add butternut squash or kalabasa. Cover the pot and cook for 10 minutes.

7. Add green beans. Cover the pot and continue to cook for 3-5 minutes.

8. Season with ground black pepper and fish sauce

9. Share Ginataang Pork with Kalabasa and Green Beans with family and friends!

If you have tried this recipe, please tag #asliceofkate so I could feature you in my next post or story. Please kindly leave a feedback, it would be much appreciated. Thank you!

recipes

Pork Tonkatsu Recipe (Japanese Breaded and Deep Fried Pork)

Most of the time when we eat in Japanese restaurants, we opt for salmon avocado sushi or feta pineapple sushi rolls, but if we’re not in the mood for sushi, we’d buy the tonkatsu bento box.

It seems very easy to cook and prepare at home but if you’re not using Japanese products like the Tonkatsu sauce and panko bread, your homemade tonkatsu won’t end up like the ones you’re eating at the Japanese restaurants. You want to make this as authentic as possible. Otherwise, you’re just making a simple breaded pork chop at home.

Tonkatsu (Pork cutlet), is a Japanese dish of breaded pork chops, deep fried until it’s nice golden brown. Traditionally in Japan, tonkatsu is served with tonkatsu sauce, which you can purchase from the International section of the nearest grocery or supermarket, and of course at the Asian grocery stores. It is also partnered with thinly shredded cabbage.

Your meal won’t be complete without the savory tonkatsu sauce, which gives it the taste of an “real” Japanese tonkatsu meal. It is available in a bottle and could be found again in your local stores. The most popular brand is the Bull Dog Tonkatsu Sauce and that’s what I used for this recipe. We also had pre-made miso soup to go with our meal.

INGREDIENTS:

6 pork chops (boneless)
2 large egg (beaten)
1 cup Panko bread crumbs
Salt and black pepper to taste
1 cup all purpose flour (for breading)
2 cup canola (oil, for frying)
1/4 head cabbage (shredded)
1/4 cup carrots (shredded)
roasted sesame seeds
Tonkatsu sauce, bottled

INSTRUCTIONS:

1. Season the pork chops with salt and pepper.

2. Set up 3 bowls; First bowl for 1 cup all purpose flour, second bowl for 2 large eggs and the last bowl for the Panko bread crumbs.

3. Coat each pork chop with flour, shake the excess off.

4. Next, dip the pork chops in the beaten eggs.

5. Then, coat the pork chops with panko bread crumbs. Set aside on the counter until you coated all the pork chops.

6. Heat the oil in a pan (medium to high heat) and deep fry the breaded pork chops for about 5 minutes on each side or until brown and cooked through.

7. Remove the pork from the oil and drain the pork on paper towels.

8. Shred the cabbage, soak in ice water to make it crispy and drain it well. Put shredded carrots and sesame seeds on top.

9. Cut the pork lengthwise or leave it as is. Set the plate with the pork, white steamed rice and shredded cabbage.

10. Drizzle tonkatsu sauce on top of the pork as you please.

11. Serve and enjoy with family and friends!

Original Recipe

recipes

Patatim

Ingredients:

Ingredients:

1 pork leg (pata) (whole or cut whichever you prefer)
1/2 cup soy sauce
1/2 cup oyster sauce
1/2 cup brown sugar
1 head garlic, chopped
6 cups pork broth
2 tablespoons cornstarch(dissolved in 1/2 cup water)
1/2 small cabbage, cut into quarter
salt to taste
2 bay leaves(laurel)(optional)
2 cups soda(sprite or lemonade) or root beer(optional)
1 bundle bok choy(Pechay)(optional)
100 grams baby corn, sliced in half(optional)

Procedure:

1. In a pot or pressure cooker, place pata then pour enough water to cover the meat.
2. Bring to boil for 1 hour or until tender. Add more water if necessary then drain and reserve the broth.
3. In a pan, heat oil then fry pork pata until golden brown. Drain on paper towel.
4. In a pot, heat oil and saute garlic then add fried pata, broth, soda, soy sauce, oyster sauce, bay leaves, star anise and brown sugar.
5. Simmer for 30 minutes or until the meat is very tender. Add water if necessary.
6. Add dissolved cornstarch and vegetables then adjust seasoning according to taste.
7. Simmer until the sauce thickens and a few sauce is remaining.
8. Transfer to serving plate then served with steamed rice.
9. Share and enjoy with family and friends!!!

Source: Filipino Style Recipe