Tag: southeast asian
Filipino-style Carbonara
Filipino-style Carbonara
Italian pasta carbonara consists of spaghetti cooked with pancetta, eggs, garlic, and a lot of parmesan cheese. Filipinos have adapted the recipe to fit their palate, using more bacon than anyone should eat(I actually cut the amount by half), mushrooms, onions, garlic, in a heavy cream sauce with parmesan cheese. This is the type of comfort food that will make you want to take a nap for the next week.
Ingredients
- 1 lb spaghetti prepared according to package directions
- 1 lb slab bacon diced
- 1 lb button mushrooms sliced
- 1 medium onion diced
- 6 garlic cloves minced
- 2 tbsp butter
- 1 tbsp flour
- 1 cup chicken stock
- 2 cups heavy cream
- 1/4 cup parmesan cheese
- 1 tsp nutmeg
- salt and pepper to taste
Garnish
- parsley chopped
- parmesan cheese
Instructions
- Sauté bacon in a large sauté pan over medium heat until crispy; about 8 minutes. Remove from the pan, keeping the bacon grease.
- Sauté the onions, mushrooms, and garlic for 6 minutes. Remove from the pan.
- In the same pan, melt the butter.
- Whisk in the flour for 2 minutes to cook away the raw taste.
- Pour in the chicken stock; whisking away any lumps.
- Whisk in the heavy cream. Simmer for 5 minutes until it starts to thicken.
- Stir in parmesan cheese, nutmeg, salt and pepper.
- Stir back in the bacon, onions, mushrooms, and garlic.
- Toss in the cooked spaghetti. Cook for 4 minutes, letting the pasta absorb some of the cream sauce. Garnish with chopped parsley and more parmesan cheese.
Filipino-Style Grilled Pork Belly
Filipino-Style Grilled Pork Belly
Filipinos love their pork belly. You typically will see it either braised in some sort of way or fried, such as lechon kawali. But did you know that you can grill pork belly? Grilled pork belly is marinated in a calamansi juice base with lots of garlic and chilies, if you’re looking for spice. The marinade is saved and reduced down with oyster sauce to be used to baste the belly. The belly is then grilled for a couple minutes a side. Once there is a sear, you can start basting each side with the reduced marinade. It takes about 15 minutes in total to grill. If you don’t have a grill, you can prepare the pork belly under the broiler the exact same way. The pork belly is served with a vinegar based dipping sauce to help cut through all of the richness.
Ingredients
- 1 lb skin on pork belly sliced 1/2” thick
- 1/4 cup calamansi juice
- 3 tbsp fish sauce
- 6 garlic cloves minced
- 1 Thai chili finely minced
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp oyster sauce
Dipping Sauce
- 1/2 cup vinegar
- 2 garlic cloves minced
- 2 tbsp white onion finely minced
- 1 Thai chili pepper finely minced
- 1/4 tsp salt
- pinch black pepper
Instructions
- Mix all of the dipping sauce ingredients together. Refrigerate until ready for use.
- Mix together the calamansi juice, fish sauce, garlic, chilies, brown sugar, salt, and black pepper.
- Marinate the pork belly for at least 4 hours, preferably overnight. Save the marinade once the pork belly is finished basking in its juices.
- Place the marinade in a pot over medium high heat. Simmer for 10 minutes until it is reduced.
- Mix in the oyster sauce and set aside.
- Turn on your oven’s broiler. Place the pork belly on a rack on a baking pan lined in foil.
- Broil or grill the pork belly for 3-4 minutes a side.
- Brush the top side of the pork belly with the reduced marinade. Broil or grill for 3 minutes. Flip over, baste, and broil or grill for 3 more minutes.
- Let rest for 10 minutes before serving.
Igado (Pork and Liver Stew)
Igado (Pork and Liver Stew)
Igado is pork and liver braised in vinegar and soy sauce with peas and bell peppers. It has similar flavor components and preparation as adobo; where you cook off the raw vinegar flavor without stirring for the first 5 minutes. While liver might be a turn off to some, I’ve always been a huge fan. Liver happens to be more nutrient dense than muscle meat; being high in vitamins A, D, E, folic acid, and iron. It also costs around $2/lbs. For the pork, I used pork sirloin. It is an inexpensive cut that is still tender. You can substitute pork shoulder or belly. While the dish traditionally uses beef liver, I chose to double up the pork love and use pork liver. It is slightly milder in flavor compared to beef. Make sure to cut both the pork and liver in equally sized pieces.
Servings: 4
Ingredients
- 1 tbsp vegetable oil
- 1 large red bell pepper sliced into strips
- 1 lb pork sirloin cut into strips
- 1 medium onion thinly sliced
- 6 garlic cloves chopped
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1 cup water
- 1/2 tsp cracked black pepper
- 3 bay leaves
- 1 lb pork liver cut into strips
- 1/2 cup peas
- salt to taste
Instructions
- Marinate the pork with the onions, garlic, vinegar, soy sauce, bay leaves, and black pepper for 20 minutes.
- Drain the marinade from the pork and save.
- Heat up the cooking oil in a large sauté pan over medium high heat. Sauté the red bell pepper for 1 minute. Set aside in a bowl.
- In the same pan, add in the pork and onions. Sauté for 5 minutes.
- Pour in the saved marinade. Simmer for 5 minutes without stirring.
- Pour in the water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 25 minutes.
- Add in the liver. Simmer uncovered for 5 minutes.
- Stir in the peas. Continue simmering for 2 minutes.
- Add in the bell peppers and season with salt. Cook for 1 more minute.
