Category Archives: pork

Squid Ink Pasta, Chorizos And Tuna


I was marveling at the dried pasta selection over at Terry Selection at The Podium when I chanced upon a pack of squid ink pasta. Almost instantaneously, I visualized the pasta to be infused with red sauce, chorizos and tuna. Perfect for Jake’s dinner, excellent for my quest for a pasta eye candy that was to be quite unique and tasty.

Incidentally, my Sister, Tina, and Brother in law, Oliver, stopped by our place that night I made it. Timely and definitely a welcome surprise, I was so ganado tossing the whole pasta ensemble knowing that I had guests to sample the dish.

The black colored-pasta had a stellar taste that I momentarily forgot that I had burned a thousand calories that afternoon from a spinning class and would just gain it back(?) with the bande-bandehadong pasta that I devoured that night. Yikes!

Okay, the recipe:

1/2 kilo squid ink pasta

1 can chorizos, halved vertically and sliced

1 can Del Monte tomato sauce petite cut

2 cans tuna lite, drained

1 cup Del Monte tomato sauce (Original flavor)

1 head of garlic, minced

1 onion, minced

1/2 cup capers

1 cup black pitted olives, sliced

1 cup grated parmesan cheese

1 tbsp fresh basil, chopped

1 tbsp fresh oregano, chopped

2 tbsps fresh parsley, chopped

salt and pepper to taste

olive oil


Cook pasta according to package directions. Set aside.

In a skillet, saute onion and garlic. Add chorizos, tuna, capers and olives. Continue stirring for two minutes. Throw in basil and oregano.

Toss in pasta. Top with tuna and cheese. Sprinkle with parsley. Serve hot.


Buttered Spareribs Stew


Slow cooking makes sure you get the maximum taste of your meat. Flavors become richer, concentrated and harmoniously blended. This stew is a favorite in my Mom’s crib.  She usually uses babyback ribs but I kinda thought spareribs would be as good and was I right!

Best eaten with steamed rice, I guarantee you 50 burps after you eat this!

Buttered Spareribs Stew

1  kilo pork spareribs, chopped into cubes

5 medium-sized tomatoes

2 heads of garlic

1 oinion, sliced

1 cup green peas

3/4 cup butter (reserve half for final flavoring)

1 tsp soy sauce

canola oil

1 tsp cayenne pepper

salt and pepper to taste



Season pork with salt and pepper.

Saute onion, garlic, tomatoes, soy sauce and half the butter. Add Pork and cover with water. Set in low-medium heat and bring to a boil until meat is done or you may add water until desired tenderness is achieved (about 1 cup only everytime needed).

When sauce has been reduced to half:

Add green peas, cayenne pepper, 1/2 cup canola oil and the remaining half of the butter about 15 minutes before turning off the heat. Serve hot.

Korean Noodles With Pork And Mushrooms


Lately, I have been drawn to Korean grocery stores for their cooking must haves. My penchant for anything Korean was ignited once again after my friend and I trooped over to Ye Dang very recently to sample the most talked about Korean restaurant in the metro.

Cruising the aisles of my newly found favorite Korean grocery somewhere in QC, I saw a huge pack of glass noodles that I would make into some spicy noodle dish. A toss up of noodles, shiitake mushrooms, diced pork and coated with hoisin, pork broth and sesame oil, this dish was the welcome nightcap I looked forward to after a long day.

The dish may appear to have a close semblance with another favorite Korean dish, the chap chae. However, this one  didn’t include spinach, beef and soy sauce in its list of ingredients.

Spicy Noodles With Pork And Mushrooms

1/2 kilo glass noodles

5 pcs fresh shiitake mushrooms, sliced

3/4 cup hoisin sauce

3 tbsps brown sugar

3 slices of pork spare ribs

1 cup cabbage, finely chopped

5 cloves of garlic, minced

1 white onion, minced

2 tsps chili flakes

salt and pepper to taste

sesame oil


Season pork with salt and pepper. Boil until pork becomes tender (keep the broth!). Slice and discard the bones. Set aside.

In a skillet, saute onion and garlic. Add mushrooms, cabbage and pork. Stir in hoisin sauce ang sugar. Season with salt and pepper.

Pour about 4 cups of the pork broth and bring to a boil.

Add glass noodles and reduce heat  to a medium simmer.

Cook until noodles are tender and soupiness is gone. Add chili flakes. Serve hot.

Everyday Kainan Weekend!


Inspired by my Lola's menudo

If a menudo contest would be held today, I would definitely be in it. Why, this has got to be  a flagship dish of my childhood filled with memories of good food, good food and the best menudo.

Inspired by my lola’s famous menudo, this version, and I am confident to say, is the BEST version for me. It is unique in that the taba have been cut off from the lean meat and are made into chicharon then later on combined with the rest of the menudo ensemble. The meat is marinated in soy sauce and calamansi before it is cooked. In that way, meat is flavored long before you start infusing flavor as you heat it. Also, it barely uses commercial tomato sauce that usually tastes fakely thick  and artificial.

In this recipe, the small amount of commecial tomato sauce is only to spike some color to the dish.

In fact, my lola’s version totally did away with the use of commercial tomato sauce. She used REAL tomatoes.

During my childhood, we ate it best with a glass of ice-cold Coke. It made the whole pleasant dining experience intensified and more satisfying. To date, Coke has remained to be our menudo’s best partner.

With this perfect tandem, expect the dining table to burst with energy in the conversations, chitchat and bonding brought to you by the happy hormones triggered by a fabulous loveteam named– Menudo and Coke.


1 kilo pork casim, diced with fat and lean meat separated

6 medium-sized tomatoes, sliced

1 medium-sized onions

5 cloves of garlic, minced

2 small boxes raisins

1 big can garbanzos

1 small pack tomato sauce

1 red bell pepper, minced

3 large potatoes, diced

4 pcs calamansi

3/4 cup soy sauce

Canola oil

Salt and pepper to taste


Season lean pork meat  with salt and pepper. Marinate with calamansi and soy sauce for 30 minutes.

Season taba (fat) with salt and pepper. Cover with water in a small frying pan. Cook until water has evaporated, taba has turned into golden brown  and crispy. Set aside.

Meantime, in a frying pan, fry potatoes until they turn golden brown in color. Drain from excess oil and set aside.

In a skillet, saute onion, bell pepper, garlic and tomatoes. Add lean pork meat. Season with salt and pepper. Cover with water. Bring to a boil until water is reduced into half and meat already very tender. Add tomato sauce, garbanzos and raisins.

Continue simmering for another five minutes. Add fried potatoes and chicharon (taba from the casim). Serve hot.

Molo Soup


Hot, hot, hot!

Literally and figuratively, molo soup is HOT!

The warm, comforting and soothing effect of this soup are enough reasons to make this a staple in your kitchen menu. The solid combination of chicken, pork dumplings and the garlicky flavor of the broth just make a perfect soup.

Especially lately that it has been raining, molo soup should be the excellent comfort food with a wet weather at the backdrop.

Molo soup

For the pork dumpling:

1/2 kilo ground pork

1 onion, minced

1 egg

4 tbsps flour

salt and pepper to taste

molo wrappers

For the chicken broth:

1 pc chicken thigh/legs

salt and pepper to taste

1 onion, quartered


1/4 cup deveined shrimps, chopped

1 medium onion, sliced

1 head of garlic, minced

2 tbsps patis (fish sauce)

1/2 cup dahon ng sibuyas (green spring onions)


To make the broth, season chicken with salt and pepper. In a pot, cover with water and add onion. Cook until chicken is tender and cooked. Shred chicken and set aside. Meantime, keep stock for later use.


The pork dumplings are made by seasoning the ground pork with salt and pepper and adding onion, egg and flour. Mix well and wrap in molo wrappers. Set aside.


In another pot, saute onion, garlic, chicken and shrimps. Season with patis. Add chicken stock and bring to a boil. Once boiling, drop dumplings and cook for ten to fifteen minutes. Top with dahon ng sibuyas (green spring onions). Serve hot.

Adobo Fetuccine


I thought of whipping up pasta this morning for Jake’s baon. However, as I ran through, mentally, what pasta I usually send to his lunch bag, I thought it had been the same banana (or pasta!) over and over again.

Okay, eureka moment did it again and I found myself plucking out from my freezer some pork tenderloin that I rarely (read: Unhealthy kasi ang pork!) buy. Why, paminsan minsan lang naman.

I just happened to chance upon this great cut of loin when I did the grocery at SM Hypermarket, Centris Station over the weekend. Their meat selection was overwhelmingly abundant and had the best quality. However,  this pork tenderloin called my name the loudest! Lol.

I just had to give my usual adobo a facelift, though. I used balsamic vinegar instead of the usual white vinegar and ‘visiting’ spices from China, namely hoisin and oyster sauces. It turned out great. So, who says Italians, Pinoys and Tsinoys can’t get along?

1/2 kilo pork tenderloin, cut into bite sizes

1/2 cup balsamic vinegar

1 head of garlic, minced

salt and pepper to taste

1 3/4cup hoisin sauce

1/4 cup oyster sauce

1/2 kilo fetuccine noodles


1/2 cup olive oil

Cook pasta according to package directions.

Meantime, season pork with salt and pepper. Add garlic , balsamic vinegar and cover with water. Cook until pork is VERY tender, about 1 1/2-2 hours and sauce is reduced by half, almost just enough to cover the meat mixture. Add about 1/2 cup olive oil then pour in hoisin and oyster sauce. Stir and simmer for another 4 minutes. Top meat mixture on pasta.

Yakinuki-Wrapped Chicken Roulade


Yakinuki commonly refers to a Japanese method of cooking bite-sized meat (usually beef and offal) and vegetables on gridirons or griddles over flame of wood charcoals carbonized by dry distilation (sumibi) or gas/electric grill.

Originating from horumonyaki, it now enjoys immense popularity  among foodies all over the world. Invented by Korean immigrants in the Kansai area after the Second World War, it has been a favorite dish or major ingredient in major dishes across the globe.

The first time I tried yakinuki was when a Japanese Resto opened somewhere in Valero street and invited me and Jake for some great Jap meal. I thought their yakiniku was totally awesome, literally melting in my mouth.

Fast forward to last Friday, I saw a pack of yakiniku sitting on one of the freezers of the newly opened SM Hypermart along Quezon avenue corner Edsa. Yeah, It was calling my name, alright. Ahh, almost automaically I knew I wanted these yakiniku strips to be all over my chicken roulade.

The fusion of an Asian wrap on Europe’s roulade just made the perfect combination. Every bite just spelled YUMMINESS font 88!

Okay, how to do it:

Yakinuki-wrapped chicken roulade

6 yakinuki strips

6 whole chicken breast fillets, seasoned and pounded

salt and pepper to taste


1/2 kilo ground pork

1/2 cup grated cheddar cheese

1 chicken cube

1/2 cup pickle relish

1 small can crushed pineapple, drained

2 bell peppers, finely cubed

1 egg

3 tbsps flour

salt and pepper to taste


Preheat oven to 350c.

Using a transparent plastic wrap, pound chicken breasts to thin and make bigger the chicken meat. Season with salt and pepper. Set aside.

Meantime, mix well all the remaining ingredients (except yakinuki strips) to make the filling.

Assemble chicken on a flat surface. Scoop filling and spread on the center of the breast fillet. Top with another breast fillet to seal the filling. Form into a roll.

Wrap the roll with yakinuki strips. using a string, tie the roll to prevent disintegration while baking. Place rolls on a baking sheet and bake for 45 minutes.

Once cooked, REMOVE STRING. Let it rest for ten minutes.

Slice roulade and serve with gravy or the dripping.