Tag: pork

Binagoongan Baboy

Binagoongan Baboy

Binagoongan Baboy

Binagoongan Baboy is cubed pork belly cooked in shrimp paste, then stewed in vinegar, water, tomatoes, and chilies. It is rich in flavor with a certain funk of pungency in the bestest way possible. Just a warning: making this dish is going to stink your place up. If you live in a 4 plex like I do, the hallways will smell like a pig queefed mists of shrimpy vinegar. While some might be turned off by the smell, I’d stand right behind that pig. This dish is always served with heaping piles of steamed rice and sautéed egg plant.
Prep Time10 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Filipino
Keyword: Filipino, main course, Pork, Southeast Asian
Author: Alex Gorgos

Ingredients

  • 1 tbsp vegetable oil
  • 2 lbs skin on pork belly cubed
  • 1 medium onion diced
  • 6 garlic cloves minced
  • 2 tbsp shrimp paste
  • 2 medium tomatoes seeded and chopped
  • 1/4 cup vinegar
  • 1 cup water
  • 5 Thai chilies chopped
  • 1 tbsp sugar
  • salt and pepper to taste

Instructions

  • Heat up cooking oil in a large sauté pan over medium high heat. Brown the pork belly on all sides; about 8 minutes.
    Filipino, main course, pork
  • Add in the onions and garlic. Sauté for 4 minutes.
    Filipino, main course, pork
  • Add in the shrimp paste, making sure to coat all of the pork belly. Cook for 2 minutes.
    Filipino, main course, pork
  • Add in the tomatoes. Cook for 2 minutes.
    Filipino, main course, pork
  • Pour in the vinegar. Simmer uncovered without stirring for 4 minutes.
    Filipino, main course, pork
  • Add in the water, chilies, and sugar.
    Filipino, main course, pork
  • Bring to a boil. Cover. Reduce the heat to medium low and simmer for 30 minutes.
    Filipino, main course, pork
  • Uncover. Season with salt and pepper. Simmer 0ver medium high heat for 5 more minutes, allowing the sauce to thicken.
    Filipino, main course, pork
Filipino, main course, pork
Serve with steamed rice.
Roast Pork and Pineapple

Roast Pork and Pineapple

Roast Pork and Pineapple

Pork is the most popular meat in all Latin countries. This recipe consists of dry rubbing the pork and roasting with fresh pineapple and sweet onions. The pork generates a lot of pan juices that gets turned into a pork/pineapple gravy. The gravy is then ladled back over the pork. What sounds better than this?
The recipe calls for 4-5lbs of a pork loin roast. I always recommend using bone in, but boneless will work too. I happened to have 4lbs of bone in country style ribs, so I used that instead of a roast. Country style ribs aren’t actually ribs, but the rib end of a pork loin, cut in half to slightly resemble a rib. Both will cook the same way.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Course: Main Course
Cuisine: Colombian
Keyword: Colombian, main course, Pork
Author: Alex Gorgos

Ingredients

Spice Rub

  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp black pepper

Roast Pork and Pineapple

  • 1 tbsp olive oil
  • 4-5 lbs pork loin roast or bone in country style ribs
  • 1 small pineapple cored and sliced into 1/2” thick rings
  • 1 sweet onion sliced
  • 2 cups pineapple juice
  • 3 tbsp butter

Gravy

  • 2 cups pan juices from roasting strained
  • 1/4 cup heavy cream
  • 1 tbsp cornstarch

Garnish

  • cilantro chopped

Instructions

  • Mix together all of the dry spices.
    Columbian, main course, pork
  • Rub the pork down with olive oil and the spice dry rub.
    Columbian, main course, pork
  • Preheat the oven to 400 degrees. Lay the pork down the center of a roasting pan. Arrange the onions around the perimeter of the pork, with the pineapple layer across the top. Pour in the 2 cups of pineapple juice. Roast uncovered for 45 minutes.
    Columbian, main course, pork
  • Take the pork out of the oven. Cover with foil. Turn the oven down to 300 degrees. Roast for 1 hour. Baste with the juices half way into the hour.
    Columbian, main course, pork
  • Take out of the oven and uncover. Place the butter across the top of the pork and let rest for 10 minutes.
    Columbian, main course, pork
  • Strain 2 cups of the pan juices into a small pot. Simmer for 10 minutes.
    Columbian, main course, pork
  • Mix together the heavy cream and cornstarch. Whisk into the pan juices to make a gravy.
    Columbian, main course, pork
  • Serve with mashed potatoes. Ladle the gravy over the pork and potatoes. Garnish with cilantro.
    Columbian, main course, pork
Steamed Dumplings in Chili Oil

Steamed Dumplings in Chili Oil

Steamed Dumplings in Chili Oil

In the continuation of stripping the lining of my insides, I made these simple pork and shrimp dumplings drowned in chili oil. These dumplings are so addictive, I recommend making a double batch and freezing them down, storing in a freezer bag so you can make these anytime. They only take 10 minutes to steam. These dumplings can also be boiled, only taking 5-6 minutes.
Prep Time25 minutes
Cook Time10 minutes
Course: Appetizer, Main Course, Snack
Cuisine: Chinese
Keyword: appetizer, Chinese, main course, Pork, seafood, snack
Author: Alex Gorgos

Equipment

  • steamer basket

Ingredients

Pork and Shrimp Dumplings

  • 1/2 lb shrimp peeled and deveined, finely chopped
  • 1/2 lb ground pork
  • 1 tbsp soy sauce
  • 1 tbsp shaoxing cooking wine
  • 1 tbsp sesame oil
  • 1/2 tbsp cornstarch
  • 2 tsp garlic minced
  • 2 tsp ginger minced
  • 2 green onions finely chopped
  • 1/4 tsp sugar
  • 1/4 tsp back pepper
  • wonton wrappers

Chili Oil Sauce

  • 2 tbsp chili oil
  • 1 tbsp black vinegar
  • 1 tbsp light soy sauce
  • 1/2 tbsp sugar

Garnish

  • cilantro chopped
  • sesame seeds

Instructions

  • Combine all of the dumpling ingredients.
    Chinese, appetizer, main course, pork
  • Mix thoroughly.
    Chinese, appetizer, main course, pork
  • Add a tsp of the dumpling filling to the center of a square wonton wrapper.
    Chinese, appetizer, main course, pork
  • Fold up the corners and give it a tight pinch. Use water to help seal.
    Chinese, appetizer, main course, pork
  • You should yield about 3 dozen dumplings.
    Chinese, appetizer, main course, pork
  • Line a steamer basket with parchment paper. Place dumplings in the steamer in a single layer. Steam for 10 minutes.
    Chinese, appetizer, main course, pork
  • While the dumplings are steaming, mix together the chili oil sauce ingredients.
    Chinese, appetizer, main course, pork
  • Cover the dumplings in the chili oil sauce. Garnish with cilantro and sesame seeds.
    Chinese, appetizer, main course, pork