This pork belly dish is boiled with bottle gourd, commonly called “upo” in tagalog dialect. Honestly my knowledge about cooking upo is only ginisang upo (or sauteed bottle gourd) with ground pork and some shelled shrimp. And when it comes to nilagang liempo, the vegetable that I usually see is either pechay, cabbage, Chinese cabbage…
Afritadang Bangus (Milkfish Afritada)
Afritada dish is one of the well know Filipino dishes and the most common afritada is chicken afritada and it is cooked with tomato sauce, carrots, potatoes, green peas and bell peppers as the main ingredients. What I have here is a healthier version of afritada, instead of chicken, bangus is substituted. Afritadang Bangus: A…
Sinigang na Tanigue sa Sampalok
Sinigang na tanigue in sampalok is one of the varieties of fish sinigang. Tanigue or Spanish mackerel is perfect for cooking this dish because the meat is so delicious and tender but firm. It also doesn’t have too much fishy taste and odor unlike most salt water fishes. This recipe uses sampalok and miso as…
Pork Pata Balbacua
Pork pata balbacua is a pork version of the famous “balbacua” made from ox feet or ox skin with some beef. The recipe here is a simplified version but you will be surprised how tasty it is even with few ingredients. The main ingredient used in pork pata balbacua is pork hocks or knuckles and…
Pork Bistek
This pork bistek recipe is a variation of the popular bistek tagalog which is made from thin slices of beef marinated in a mixture of soy sauce, calamansi juice (or lemon/lime juice) and spices. Then braised and simmered until tender. The pork version has almost the same ingredients and procedure on cooking the dish. Just…