Tag: pork
Filipino Adobo with Pork Belly and Caramelized Pineapple
Filipino Adobo with Pork Belly and Caramelized Pineapple
So what is adobo? when you think of adobo you think of Spanish, Portuguese, and Mexican cuisines. It’s literally Spanish translation is marinade. It was used as a preservation by using vinegar. Ever see cans of chipotle peppers in adobo sauce? The peppers are sitting in a mix of pureed tomato, peppers, garlic, salt, and vinegar. So how did it make it’s way to the Philippines? Spanish colonialists settled in the Philippines in the 16th century. The difference in Filipino adobo is salty, sweet, and sour, while Spanish and Mexican adobo uses tomato, chilis, paprika, oregano, and will be a lot spicier.
Servings: 4
Ingredients
- 2 lbs skin on pork belly
- 1/2 medium white onion diced
- 8 garlic cloves minced
- 1/2 cup coconut milk or cream
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 2 tbsp sugar
- 1 tsp black pepper
- 3 bay leaves
- 2 cups cubed fresh pineapple
- vegetable or canola oil
- 3 green onions chopped
Garnish
- cilantro chopped
Instructions
- In a large skillet over medium high heat, add the cooking oil. Sear the pork belly for 4 minutes a side. Place pork belly in a bowl and set aside.
- In the same skillet, sauté the onions for a minute.
- Add the garlic and cook for another minute.
- Add the coconut milk/cream. Scrape off all of the brown bits from the bottom of the pan.
- Stir in the soy sauce, vinegar, sugar, black pepper, and bay leaves. Then add in the pork belly. Simmer on low for 90 minutes.
- While the pork is simmering, heat up an oiled skillet over medium high heat. Add the pineapple.
- Sauté for 5-6 minutes a side until you get some color out of the pineapple.
- After the 90 minutes of simmering of the pork belly, stir in the caramelized pineapple. Simmer for another 10 minutes.
- Turn off the heat. Stir in the green onions.
- Serve with jasmine rice, Garnish with cilantro.
Japanese Curry with Pork Tonkatsu
Japanese Curry with Pork Tonkatsu
Have you ever gone grocery shopping and walked down the international aisle and have seen a box on the top shelf that says “Golden Curry”? Up until a couple of months ago, I had no idea what it was. I was google mapping in L.A. looking for restaurants to eat at and I stumbled across one that specializes in Japanese curry. I had never heard of Japanese eating curry before, so I went and gave it a try. This place was hoppin. They had what seemed to be an endless combination of how to eat this curry gravy; over rice, udon noodles, with every type of meat you can think of. I saw one on the menu with pork tonkatsu and an omelette over rice covered in the curry gravy. So that’s what I ordered. It was brought out to me on a very large plate. It was definitely enough for 2+ people. It was so tasty, I just had to learn how to make it. So I did some research in to how to make this curry. It just so happens that Japanese curry is extremely popular in Japan and is typically eaten with sticky white rice. Reading further on, most people buy Golden Curry roux cubes. So that’s what that box was that I’ve been seeing my whole life, not knowing what the hell it was. The first time I made Japanese curry, I bought a box of Golden Curry, medium heat. It was really good, but a little too salty. It is very addicting. Has a great pepperiness to it. I looked into making the curry roux homemade. Possibly the easiest thing to make. No reason to ever buy the remade curry roux cubes again. It turned out amazing. Less salty but really flavorful. You can adjust the heat with cayenne. I recently made this again with chunks of bone in Japanese fried chicken thighs. After eating this, you will make sure that you always have garam masala and curry powder in your cupboard.
Servings: 2
Ingredients
Pork Tonkatsu
- 2 pork cutlets (sirloin or loin) 6-8 oz each
- 1/2 cup flour
- 1 large egg beaten
- salt and pepper
- 1 cup panko bread crumbs
- vegetable or canola oil for frying
Japanese Curry
- 3 tbsp butter
- 4 tbsp flour
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1/2-1 tsp cayenne
- 4 cups water
- salt to taste
- rice for serving
Omelette
- 2 large eggs beaten
Instructions
Pork Tonkatsu
- If needed, hammer down your pork cutlets to 1/2″ thickness. Season both sides with salt and pepper.
- Prep your flour, egg, and panko bread crumbs. Dredge your pork cutlet in flour on both sides first. Then into the egg on both sides. Then finally the panko bread crumbs. Shake off any excess.
- In a large sauté pan, adda 1/4 cup of cooking oil and tea over medium high heat. Add the pork cutlets. Fry for 5-6 minutes on the first side.
- Flip the cutlet. Cook for another 5-6 minutes. Let rest on a paper towel.
Japanese Curry
- In a large sauté pan on medium heat, melt the butter. Add in the flour and cook for 2 minutes.
- Stir in the garam masala, curry powder, and cayenne. Cook for 1 minute.
- Whisk in 4 cups of water.
- Let the curry simmer for 12-15 minutes on medium low until it thickens to a gravy consistency.
- Cook the beaten egg in a pan into an omelette. Put the omelette on top of rice. Put the cutlet next to that. Ladle over the Japanese curry over everything.
Northern Thai Pork Belly Curry
Northern Thai Pork Belly Curry (Gaeng Hung Lay)
If the Morbid Angel song “Hymn To A Gas Giant” from Formulas Fatal To The Flesh had it’s own food, it would be Gaeng Hung Lay. Gaeng Hung Lay is a Northern Thai curry with pork belly, pork riblets, and whole cloves of garlic. It gets’s its influence from Burmese and Indian cooking. If you don’t have time to make the curry powder, you can substitute it for garam masala. There are a lot of steps in making this savory pork belly curry. But believe me; it will be worth it in the end.When making the curry powder, I highly recommend using a spice blender for the whole spices. You can definitely use a mortar and pestle like I did, but it really becomes a pain in the ass. What took 10 minutes to thoroughly smash will take less than 10 seconds in a spice blender. Making the curry paste is quite simple. Add all of the ingredients to a food processor and process the shit out of it. Slowly add water until it form a paste.This curry is a porky goodness. In a large pot, brown all of the pork belly without any oil. The belly will generate enough fat. After the belly and riblets are browned, add enough water to cover the pork. Don’t have the pork completely submerged. It will just take longer to thicken the curry sauce. Adding the tamarind and dark soy sauce will darken it. This is one of a few Thai curries that doesn’t use coconut milk. Instead it becomes a rich brown curry sauce. The last 20 minutes, add in whole garlic cloves and shallots. Garlic Pork Belly Curry Farts!
Servings: 4
Ingredients
Hung Lay Curry Powder
- 1 tbsp cinnamon
- 2 tsp black peppercorns
- 2 tsp turmeric powder
- 1 tsp ground cardamom
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 star anise
- 1 tsp ground cloves
- 1/2 tsp nutmeg
- 2 tsp fennel
Hung Lay Curry Paste
- 10 dried red chilies
- 5 garlic cloves
- 1/3 cup shallots
- 1 stalk of lemon grass peeled
- 5 galangal slices
- 1 1/2 tsp turmeric powder
- 1 tsp shrimp paste
- 2 tbsp Hung Lay curry powder
Pork Belly Curry
- 1 lb cubed skin on pork belly
- 1 lb cubed pork riblets
- 1/3 cup tamarind juice
- 2 tbsp palm sugar
- 2 tsp dark soy sauce
- 2 tbsp fish sauce
- 16 whole garlic cloves
- 1/2 cup shallots sliced
- 1/4 cup ginger julienned
Garnish
- ginger finely chopped
Instructions
Hung Lay Curry Powder
- Mix all powdered spices together.
- In a small skillet, lightly toast the whole spices for 3-4 minutes.
- In either a mortar and pestle or a spice grinder, pulverize the fuck out of the toasted spices. After this, I bought a spice grinder.
- Mix the powder spices and the ground spices together. Now you have your Hung Lay curry powder.
Hung Lay Curry Paste
- In a food processor, blend all curry paste ingredients. Slowly add water until it it a well blended paste.
- Your curry paste is now ready.
Gaeng Hung Lay Curry
- Cut the pork belly and riblets into cubes.
- In a large sauce pan, brown the pork belly on all sides.
- Add the pork riblets. Brown them.
- Stir in all of the curry paste. Let cook in the generated pork fat for a couple of minutes.
- Add enough water to cover the pork, but don’t have it completely submerged.
- Stir in the tamarind juice, soy sauce, palm sugar, ginger, and fish sauce. Let simmer on low for 90 minutes. Now it’s time to hit the bong and build up an appetite.
- After the curry has been simmering for 90 minutes, add the whole garlic cloves and sliced shallots. Simmer for another 20 minutes until the garlic cloves are soft.
- Serve with jasmine rice. Garnish with more freshly chopped ginger. All of this work is worth it.
