Month: September 2013

Lamb Burger

Lamb Burger

You already know I am a big fan of burgers. Whether they are concocted with beef, chicken, pork, or lamb, I will pretty much create something out of anything. I was recently spotlighted on Tasty Kitchen with my eggs benedict burger, but I’ve also been […]

Apple Crisp

Apple Crisp

Last week we decided to go on our annual apple picking adventure. We typically go later in mid-to-late October, but this year we thought we would get a jump start and be able to chose from a wider selection of apples. It was a gorgeous […]

Slow Cooker Filipino Pork Adobo

Slow Cooker Filipino Pork Adobo

Filipino food is underrated in my opinion. Granted, I’ve only skimmed the surface when it comes to eating legitimate Filipino food, but from what I have had, it is super tasty, well balanced, and extremely comforting. Everything from tinola, arroz caldo, mock sisig, torta, afritada, pancit canton, and bihon, plus who could forget lumpia, and the infamous pork barbecue.  Again, I am only skimming the surface, but there is one dish, in my opinion, that showcases the flavors of the Philippines, which results in sweet, sour, salty, and spicy, and that is adobo.

Adobo is basically the Filipino sauce and cooking process that typically consists of soy sauce, vinegar, garlic, meat, and onions that are slowly cooked in the sauce until it is super tender.  As I have made chicken adobo in the past, I wanted to try making a pork should, and cook it, while I was working, in a slow cooker. The results were nothing short of amazing.

Filipino Pork Adobo Recipe

Let’s get started.

Ingredients:

  • 3 lb pork shoulder, bone-in
  • 1 whole onion, thinly sliced
  • 6 large cloves garlic, thinly sliced
  • 1/4 cup soy sauce
  • 1/2 inch of ginger, smashed
  • 1/4 white whine vinegar
  • 1 tbsp light brown sugar
  • 2 whole bay leaves
  • 1 tbsp cracked black pepper
  • 1 whole Thai chili, smashed
  • 1/2 cup of water
  • Your favorite Fried Rice

Add everything but the pork and fried rice to a mixing bowl. Give a good stir to dissolve the brown sugar.

Add the pork shoulder, fat side up to your slow cooker. Pour the mixture over the pork shoulder, cover, and cook for 7 hours.  After 7 hours, remove the pork shoulder and place onto a large cutting board.

filipino-pork-adobo-ingredients

Remove and discard the bone, and any additional fat. Cut the remaining pork into large cubes, then add the pork back into the slow cooker. Give a nice stir to cover with the sauce, garlic, and onions. Turn the slow cooker to high and continue cook for an additional hour before shredding with a couple of forks.

pork-adobo2

When you are ready to serve, plate the slow cooker Filipino pork adobo onto your plate, as well as a serving of your favorite fried rice. Garnish with an additional Thai chili pepper and some lemon wedges.

Your going to love this pork adobo. It is not only super tender and aromatic, but it has the most wonderful flavors. If you are looking to explore Filipino cuisine, start with this one. It’s not only easy, but it is super delicious. I served the leftovers as another serving, as well as wrapped up the pork adobo in warm, soft tortillas. I hope you enjoy.

Slow Cooker Filipino Pork Adobo
Author: 
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 lb pork shoulder, bone-in
  • 1 whole onion, thinly sliced
  • 6 large cloves garlic, thinly sliced
  • ¼ cup soy sauce
  • ½ inch of ginger, smashed
  • ¼ white whine vinegar
  • 1 tbsp light brown sugar
  • 2 whole bay leaves
  • 1 tbsp cracked black pepper
  • 1 whole Thai chili, smashed
  • ½ cup of water
  • Your favorite Fried Rice
Instructions
  1. Add everything but the pork and fried rice to a mixing bowl. Give a good stir to dissolve the brown sugar.
  2. Add the pork shoulder, fat side up to your slow cooker. Pour the mixture over the pork shoulder, cover, and cook for 7 hours. After 7 hours, remove the pork shoulder and place onto a large cutting board.
  3. Remove and discard the bone, and any additional fat. Cut the remaining pork into large cubes, then add the pork back into the slow cooker. Give a nice stir to cover with the sauce, garlic, and onions. Turn the slow cooker to high and continue cook for an additional hour before shredding with a couple of forks.
  4. When you are ready to serve, plate the slow cooker Filipino pork adobo onto your plate, as well as a serving of your favorite fried rice. Garnish with an additional Thai chili pepper and some lemon wedges.
  5. Your going to love this pork adobo. It is not only super tender and aromatic, but it has the most wonderful flavors. If you are looking to explore Filipino cuisine, start with this one. It’s not only easy, but it is super delicious. I hope you enjoy.

 

The Eggs Benedict Burger

The Eggs Benedict Burger

I don’t know about you but I am a huge fan of eggs benedict, however I do not nearly get to order them as often as I should. Why, you ask? Well, because I have three kids, who on a Sunday, and I’m not up […]

Chicken Cheese Steak Sandwiches

Chicken Cheese Steak Sandwiches

Cheesesteak, or Cheese Steak? Who cares really, because when it comes down to it the cheese steak (yes, I use that one) the sandwich is somewhat of a classic and just a killer sandwich.  Now sure, we all know the classic is made from a […]

Thai Sticky Chicken Wings

Thai Sticky Chicken Wings

Are you excited as I am this time of year? It’s football season, and granted I mostly only care about watching and rooting for our Green Bay Packers, and that means one thing in our house, comfort food. Yes, football season equates to comfort food. Well, you know I can probably make excuses to make comfort food throughout the year, but football season screams all sorts of comfort food recipes, and great creations in my house. This recipe is no exception.

My oldest son loves chicken wings. He is one of my pickier eaters so I am always amazed that he likes chicken wings. He loves them so much he cleans them down to the bone, as any chicken wing eater should do, and so I wanted to see if he would try something different, and try these Thai sticky chicken wings I came up with.

Thai Sticky Chicken Wings

This chicken wing recipe is pretty awesome. It’s finger food for sure, and has the perfect sweet, sour, and spicy flavors you would expect in Thai cuisine, along with a bit of crunch of the chopped peanuts.

Let’s get started.

Ingredients:

  • 18 whole chicken wings, sliced between upper arm and lower arm
  • 1/2 cup of Asian chili sauce
  • 4 tbsp palm sugar, or light brown sugar
  • 3 tbsp soy sauce
  • 1/2 cup water
  • 2 tbsp ginger, minced
  • 1 clove of garlic, minced
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice
  • 1/2 cup chopped peanuts
  • 1/2 cup fresh cilantro, chopped
  • 1/4 tsp chili flakes
  • 2 green onions, thinly sliced
  • Generous pinch of salt
  • Generous pinch of cracked black pepper

Start by lining a large baking sheet with parchment paper. This is optional, however it catches a bit of the fat from the chicken when it cooks.  Lay the chicken wings onto the baking sheet, and generously season with salt and pepper. Let these rest while you preheat your oven.

Preheat your oven to 350 degrees. Once heated, add the baking sheet onto the middle rack. I cook these for about a total of  two hours. Yes, I know that sounds like a long time, but both my son and I love crispier wings, almost as though you would get by deep frying them.  After you see the wings getting a dark golden, and almost a crispy texture, remove them from the oven, and flip each one.  Continue cooking until the flipped side gets nice and crispy.

How to make Thai sticky chicken wings

During this cooking time, make the sauce. Basically you will add everything but the green onions, cilantro, and peanuts to a sauce pan. Cook on medium, to medium high heat, stirring along the way, until it begins to boil, then reduce the heat to a simmer, and continue cooking until you have reduced the sauce in half. This is where that great stickiness will come from on the wings.

Remove the wings from the oven.

Pour the sauce into a large mixing bowl, then add in the wings. Toss to coat the wings with the sauce.

I added the sauced wings to a cast iron skillet and placed them back in the oven, cooking on 350 for an additional ten minutes. This will allow the sauce to get even stickier and become like a nice glue on those wings.

Take that same mixing bowl and toss in the green onions, cilantro, and chopped peanuts.

sticky-thai-chicken-wings-b

Once the wings are cooked, remove and add them back into the bowl, tossing with the green onions, cilantro, and peanuts.

Gently glide those onto your serving dish, and dig in.

These Thai sticky chicken wings are fun to eat, and are definitely finger food. They are perfectly crisp and and have that perfect pull of a wing. The flavors are out of this world as well. You get the sweetness from the palm sugar, the great bite from the garlic and ginger, and chili. Hands down, awesome chicken wings. Now the question is to lick or not to lick your fingers when you are finished. Hope you enjoy.

Thai Sticky Chicken Wings
Author: 
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 18 whole chicken wings, sliced between upper arm and lower arm
  • ½ cup of Asian chili sauce
  • 4 tbsp palm sugar, or light brown sugar
  • 3 tbsp soy sauce
  • ½ cup water
  • 2 tbsp ginger, minced
  • 1 clove of garlic, minced
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice
  • ½ cup chopped peanuts
  • ½ cup fresh cilantro, chopped
  • ¼ tsp chili flakes
  • 2 green onions, thinly sliced
  • Generous pinch of salt
  • Generous pinch of cracked black pepper
Instructions
  1. Start by lining a large baking sheet with parchment paper. This is optional, however it catches a bit of the fat from the chicken when it cooks. Lay the chicken wings onto the baking sheet, and generously season with salt and pepper. Let these rest while you preheat your oven.
  2. Preheat your oven to 350 degrees. Once heated, add the baking sheet onto the middle rack. I cook these for about a total of two hours. Yes, I know that sounds like a long time, but both my son and I love crispier wings, almost as though you would get by deep frying them. After you see the wings getting a dark golden, and almost crispy texture, remove them from the oven, and flip each one. Continue cooking until the flipped side gets nice and crispy.
  3. During this cooking time, make the sauce. Basically you will add everything but the green onions, cilantro, and peanuts to a sauce pan. Cook on medium, to medium high heat, stirring along the way, until it begins to boil, then reduce the heat to a simmer, and continue cooking until you have reduced the sauce in half. This is where that great stickiness will come from on the wings.
  4. Remove the wings from the oven.
  5. Pour the sauce into a large mixing bowl, then add in the wings. Toss to coat the wings with the sauce.
  6. I added the sauced wings to a cast iron skillet and placed them back in the oven, cooking on 350 for an additional ten minutes. This will allow that sauce to get even stickier and become like a nice glue on those wings.
  7. Take that same mixing bowl and toss in the green onions, cilantro, and chopped peanuts.
  8. Once the wings are cooked, remove and add them back into the bowl, tossing with the green onions, cilantro, and peanuts.
  9. Gently glide those onto your serving dish, and dig in.
  10. These Thai sticky chicken wings are fun to eat, and are definitely finger food. They are perfectly crisp and and has that perfect pull of a wing. The flavors are out of this world as well. You get the sweetness from the palm sugar, the great bite from the garlic and ginger, and chili. Hands down, awesome chicken wings. Now the question is to lick or not to lick your fingers when you are finished. Hope you enjoy.