Sweet and Spicy Chipotle BBQ Ribs - delightfulemade.com

Today's Food Friday feature is Sweet and Spicy Chipotle BBQ Ribs by Erin of DelightfulEMade. Suddenly craved for pork when I saw her post! Reminds me of weekend BBQ grillin' with the fambam back home.

Pipian

It's been a while since I got to update my blog again. My last post was actually 3 weeks ago. -_- I'm just busy with some things lately that I can't even squeeze in a little time to write, but I'm still very glad and thankful that the traffic in my blog did not decrease. I'm even getting offers from advertisers on my blog. Thanks to my recipe posts! And so, here, I'm posting a recipe once again. :D


Pork Estofado is a stewed pork dish which is somewhat comparable to pork adobo and patatim--with vinegar, soy sauce, and garlic as the main ingredients--but the use of fried plantains makes this dish distinct. Aside from fried plantains, some recipes also use carrots and pineapple, but I grew up having my dad's version with fried pandesal.

Just like what I said before, I always make sure that I get to cook Mark's favorites whenever he comes over at my house for a visit. Aside from his all-time-favorite Kare-Kare, I also learned that he has come to love my version of Pork Steak. :D Thanks to my mom for teaching me the recipe. :)

Pork steak is actually a twist on the Filipino dish, Bistek Tagalog (Beef Steak), as it has the same ingredients and just differs with the main ingredient which is the meat. Paired with steamed rice plus Ensaladang Kamote (Camote Tops Salad), I'm sure this dish will be a family hit, just like how it has always been for our family. :)

Pork Steak

I celebrated my 27th birthday last January 3 with my loved ones over a simple lunch and dinner at home, since my dad had to go to work and my baby brother had to go to school. I knew that Mark was coming over for lunch and so I asked him what he wanted to have. Without any hesitations, he immediately replied "Kare-kare!". Haha!

Kare-kare is a Philippine stew made from peanut sauce with a variety of vegetables and meat which usually comes from oxtail, beef, and sometimes ox offal or ox tripe. Meat variants may also include goat meat or chicken, but I grew up eating Kare-kare made from beef and pork tenderloins. It is best eaten with shrimp paste (bagoong) over a hot steamed rice.

I first tried to cook Kare-kare back in college (using the recipe that I learned from my dad) when I was the acting chef at home that time since my parents were in the US. And as a first timer, my Kare-kare was a hit!

I already knew that Mark would answer Kare-kare since it's his most favorite dish. It's also my mom's favorite so I decided to cook it for my birthday lunch. :) And on my second time to cook Kare-kare, my family, especially my Mom and Mark, loved it so I decided to share with you guys this simple yet delectable recipe. :D

Kare-kare

If you have left over pork or chicken in the fridge and you're sick of just having it reheated and served, instead of throwing away the food (which also means throwing away some cash :p), this recipe is the best for you.

Let me share with you a recipe of yet another tasty treat from my dad that will surely satisfy your palates. :D 

Chicken and Pork Empanada

Crispy Pata is another dish that my dad does very well. And this of course, is one of my family's favorites too! :p

Unlike other crispy pata recipes which take at least a day for the preparation itself plus an hour or two for the actual cooking, my dad's crispy pata is not just delectable but is very easy to prepare and cook as well. :)

Crispy Pata

Printable Recipe: Crispy Pata

Ingredients:
pork pata (front or hind pork legs with knuckles)
garlic, crushed
onions, minced
salt and pepper to taste
water for boiling
cooking oil for frying

Preparation and Cooking Procedures:
Clean the pork by removing all the hair. You may use a knife to scrape the hair. My mom also rubs rock salt into the pork to remove its stinky smell. Wash the pork with running water.

In a pressure cooker, put water just enough to submerge the pork and add in crushed garlic. Add salt and pepper to taste. Cook the pork for 45 minutes. You may cook it longer to make the pork more tender. :) Drain and set aside.

Nice and tender pork pata. :) Ready for frying!

Put cooking oil in a frying pan over high heat. Make sure the oil is hot before putting in the pork. Adjust the burner to low heat and cover pan immediately after putting the pork. Cook pork until golden brown. You will need to turn the pork over for it to be evenly cooked. Cooking time is around 15-20 minutes, or until the pork is golden brown. Drain, serve, and enjoy! :)


For a more delectable treat, you may have it dipped in vinegar with soy sauce, minced onions, sugar, and pepper; or in Mang Tomas lechon sauce. :)

Printable Recipe: Crispy Pata

More recipes HERE :)

         

Sizzling Sisig is a staple pulutan for Filipinos. It is best coupled with an ice cold beer but over time it has become part of the main dishes in lunch and dinner feasts, and is best eaten with steamed white rice. Pork sisig is usually the show stopper, but chicken, tuna, and bangus may also be some alternatives.

Here's my dad's easy to prepare recipe of sizzling pork sisig.

Sizzling Pork Sisig

Ingredients:

1/2 kilo pork cheeks

1/4 kilo pork liver

1/4 cup spring onion, minced

1 medium-sized white onion, minced

3 pcs green chili, minced

2 tbsp calamansi juice (around 4 pcs calamansi)

1 tbsp vinegar (pinakurat or white vinegar)
3 tbsp mayonnaise
salt and pepper to taste

Preparation and Cooking Procedures:
Cook the pork and liver over a grill until brown and crispy. Cut the pork and liver into tiny cubes, as shown above. If you're pressed with time, you may also choose to just fry the pork and liver instead of having them grilled. :)

In a bowl, combine the chopped pork, liver, onions, spring onions, and green chili. Mix well. Add salt and pepper to taste.

Add in the vinegar and calamansi juice. White vinegar is what's usually preferred, but for an added kick, pinakurat vinegar may be used. :)

Add the mayonnaise next and mix well making sure that all the ingredients are well incorporated. And there, the Pork Sisig is now ready for eating. :)

Pork Sisig (freshly mixed)

The pork sisig may be eaten right after mixing, or you may choose to have it heated in a microwave oven. But of course, the 'sizzling' part is what makes this dish more exciting. :)

Put the sizzling plate over medium heat. Add in a bit of oil or butter. Heat the sizzling plate just enough making sure not to burn the butter/oil too much. Place the sizzling plate on its wooden holder and add in the pork sisig mixture. Serve and enjoy! Makes 5 servings (sizzling plates).

Sizzling Pork Sisig

For a more delectable treat, raw egg may also be added in while the sizzling plate is still hot. A sprinkle of calamnsi juice and Knorr or Maggi Savor seasoning may also be added in.

More recipes HERE :)

Shared at: Food Trip Friday

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