Tag: main course
Pineapple Jerk Riblets (Instant Pot)
Pineapple Jerk Riblets (Instant Pot)
Short on time but want some ribs? The Instant Pot will cut your cooking time drastically. I added all of the ingredients of the jerk marinade to the ribs without pureeing. You can definitely purée them if you want. The pressure cooker will pulverize everything to shit anyways, so why create extra dishes. The best part of this dish is that the riblets only cost $1.99lb at my local Asian market.
Equipment
- instant pot
Ingredients
- 3 lbs pork riblets
- 1 cup jamacain jerk marinade
- 1/2 cup pineapple juice
Instructions
- Add all of the ingredients into the instant pot. Turn the function to Pressure Cook on high for 45 minutes. Put on the lid and push start.
- Release the pressure. Turn the function to Sauté. Simmer for 10 more minutes to thicken the sauce.
Toyomansi Roast Pork
Toyomansi Roast Pork
While this roast pork isn’t an official Filipino dish, the flavor is. I prepped this pork the exact same way as if I was going to make char siu, but used a toyomansi marinade instead of the red bean curd. I roasted it the same, applying 4 layers of glaze throughout the cooking process. The results were just as good. I made this pork for an Echoes of the Fallen band meeting. 5 of us ate 7lbs of pork.
Ingredients
- 6-8 lbs pork shoulder cut into 3” wide chunks
- 4 cups calamansi juice
- 2 cups soy sauce
- 1 head garlic minced
- 1 tbsp black pepper
Glaze
- 1 cup calamansi juice
- 1 cup banana ketchup
- 3 tbsp honey
- 1 tbsp cornstarch
Instructions
- Mix together the calamansi, soy sauce, garlic, and black pepper.
- Marinate the pork in gallon sized ziplock bags for 2 days.
- Preheat the oven to 400 degrees. Place the pork on a rack on a baking sheet lined in foil. Add a couple cups of water to prevent burning.
- Roast the pork for 15 minutes.
- While the pork is roasting, mix together all of the glaze ingredients. Microwave for 90 seconds. Whisk the glaze.
- Brush the pork with a layer of glaze. Roast the pork for 8 minutes.
- Repeat the glazing process 3 more times so there are 4 layers of glaze on the pork.
- Let rest for 15-20 minutes before slicing.
Adobong Dilaw (Adobo Braised Pork Belly wth Turmeric)
Adobong Dilaw (Adobo Braised Pork Belly with Turmeric)
Adobong Dilaw is adobo braised pork belly with turmeric. The key to great Filipino adobo is to not stir the dish once the vinegar is added. This allows the acidity and raw vinegar taste to cook off properly. If you are on a diet and are concerned about fat content, this dish might not be for you. If you don’t give 2 shits about what you eat and are looking for porky richness, then by all means, cannibalize! Serve with mashed potatoes or steamed rice.
Ingredients
- 1 tbsp vegetable oil
- 1/2 medium onion diced
- 6 garlic cloves minced
- 2 pieces turmeric peeled and julienned
- 1 1/2 lbs skin on pork belly
- 1/4 cup vinegar
- 1/2 cup water
- 3 bay leaves
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions, garlic, and turmeric for 5 minutes.
- Add in the pork belly. Sauté for 5 minutes.
- Add in the vinegar. Do not stir! Simmer for 5 minutes without touching.
- Pour in the water and add the bay leaves. Cover. Bring to a boil, then reduce the heat to medium low. Simmer for 1 hour.
- Uncover. Season with salt and pepper. Turn the heat up to medium high and cook for 10 more minutes, allowing the sauce to thicken.
