My daughter have several favourite dishes that she always asks me to do when I start making my weekly menu and shopping list, dishes like calamares, sopas, sinigang, tortang talong and this one the Sticky Garlic Chicken wings will always be requested, though she is not fuzzy with other dishes she always keep on insisting … Continue reading »
When I posted my Sticky Garlic Chicken Wings last April it was a big hit, it was favourited 1000+ times and view 2000+ times in Foodgawker in a day (at the time of this writing) and now one of the popular recipes in this blog
Barbecue is well-loved outdoor dish all over the world and each country have different styles and methods where meat is marinated, basted or rubbed with a special sauce and cooked either by the use of smoke, charcoal, open flame, gas or even electricity
Like the Mongolian Barbecue don’t be fooled by its name thinking that this is a Mongolian dish, it’s totally not and it’s a product of American marketing making it sound exotic
The Philippines have a lot of ways of grilling their chicken from simple char grilled chicken, lechon manok to the sweet barbecue style you see in restaurants like Aristocrats but during the late 90′s a new way of preparing grilled chicken become popular in Manila and it’s called the Chicken Inasal
These roasted pigs are always the centre of attention, a masterpiece in a buffet table and everybody will queue up for its crispy skin and favourite parts like belly and leg
Barbecue is well-loved outdoor dish all over the world and each country have different styles and methods where meat is marinated, basted or rubbed with a special sauce and cooked either by the use of smoke, charcoal, open flame, gas or even electricity
Crispy Adobo with Chinese Mushrooms and Chives. Binagoongan (which simply means cooked in bagoong) is basically the same dish but with big chunks of pork and is eaten as a main dish with rice
CrispyPork, Mango and Eggplant Binagoongan is a dish/appetizer made with crispypork chunks, sweet Philippine mangoes, tomatoes, grilled eggplants and white onions dressed in a sweet salty sautéed fermented shrimp paste
Crispy Five Spice Pork Ribs are twice deep fried marinated pork ribs, I am not sure where this dish originated but I had tried it in several Chinese restaurants here in New Zealand
Print Umami CrispyPork Pho Author. Keep the heat high and cover the pork, when it starts to release some fat uncover and add hoisin, chili paste and fish sauce
Wash and dry the pork, then leave it out to come to room temperature for a few hours. Preheat oven to 250 and rub salt and spices over the entire pork shoulder. Remove foil and roast pork again for 20 minutes total at 500F, rotating every 5 minutes. Let pork rest for 15-20 minutes before cutting and serving
Crispy Dinuguan Cooking Instruction. Cut the pork belly into serving pieces. Crispy Dinuguan Recipe. Deep fry the pork belly pieces until golden brown and the blisters show on the skin
Crisp crunchy golden-orange crackling and succulent just-fatty-enough layers of pork, the entire toppling pile of siew yoke was wiped out between the three of us in no time
Today’s post is really just a culinary experiment of sorts… A few years back, I tried using pork hocks to see if I could produce the same sort of crackling, or crispy skin, that I really enjoy on a nice, good quality pork roast
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