Category Archives: Pork

Filipino Adobo Pork Chops

I often think of making Filipino cuisine on a more regular basis, much like when I make Mexican food, or Thai for that matter.  The reality is that I have not been exposed to many of the diverse dishes that Filipino food offers. Now sure, I’ve rocked out many of the go to comfort dishes such as tinola, arroz caldo, lechon manok, crispy pork belly, giniling, and my wife and kids favorite, lumpia shanghai. As you can tell, I’ve done plenty, however this year, I want to be able to explore more cuisine and get some lessons from my father-n-law, who is from the best part of the culinary parts of the Philippines, the town known as Pampanga.  With all of this said, there is one go to dish that my wife, and kids always agree, and that is grilled pork chops. That’s right, it’s not Filipino (just yet), but if I were to ask my wife what she wanted for dinner, the default almost is always ‘pork chops and rice’. I’m down for that, and that’s why I turned the boring pork chop into something magical; the Filipino adobo pork chop.

Filipino Adobo Pork Chops

If you have never tried Filipino adobo, well, in my opinion it is a must. My wife grew up eating Adobo chicken, so you can pretty much use the basic marinade (which is amazing) and use it with probably any protein.

Let’s get started.

  • 5 pork chops, bone-in, medium cut
  • 1/2 cup dark soy sauce
  • 6 cloves garlic, crushed
  • 4 tbsp Filipino vinegar, or white vinegar
  • 1 tbsp black peppercorns
  • 5 whole bay leaves, fresh or dried
  • Cooked rice

Combine all of your ingredients and place in a large, sealable bag. Seal, and swish everything around. Place in the refrigerator for at least 4 hours, or my preference, overnight.

You can bake these if you want, but I preferred to grill the pork chops just to get some smokey flavor introduced.

Pork Adobo Ingredients

When you are ready, heat your coals in your grill until they become nice and white.  During this time, remove the pork adobo from the refrigerator and let them come up almost to room temperature, or at least get some of the chill off of them.

Lightly oil the grill grate.

Add the pork chops to the grill, removing any peppercorns that might stick to them, if you desire, and cook until they are just a bit under temp, turning over along the way to get some nice grill marks. Once cooked to your liking, remove and place them onto a plate.

Let these rest a few minutes before serving.

Filipino Adobo Pork Chops

The result is awesome. Now generally you would stew this within the marinade, however not for this guy. The result is very similar to what you would get with the stewed version, but with just some great smokiness from the coals. It’s sweet, slightly sour, and slightly spicy. A winning combination in my book. Give these a shot if you are looking to explore a bit in your kitchen and outdoor grilling. Hope you enjoy!

Homemade Sausage Egg McMuffin

One of my guilty pleasures during weekend mornings is eating an egg McMuffin. I know that might sound strange coming from me, and as I never eat at McDonald’s for lunch or dinner for that matter, I do stop there for breakfast during busy weekday mornings. I always order the egg McMuffin, and nothing other. I’ve learned to make my own egg McMuffin, really for one reason, and one reason only and that is because I want to know what the heck I am eating, plus mine are actually a heck of a lot better. On our way back from a camping trip, we decided to leave earlier in the morning due to some rain issues, and I decided to stop at McDonald’s and treat my boy to breakfast. I can tell you this is probably only his second time in 11 years eating breakfast at McDonald’s so I could see the excitement in his tired eyes. He opted into trying the sausage and egg McMuffin, and instantly fell in love.

How to make a sausage and egg McMuffin

With my kid loving that sandwich so much, and as much as he likes to learn how to cook, I decided to teach him how to make his own sausage and egg McMuffin, and the result was the same. Much better than the original, and he was one happy camper.

Let’s get started.

Ingredients:

  • 1 English muffin, sliced and toasted
  • 1 egg
  • 1 round breakfast sausage, cooked
  • 1 slice of American cheese
  • 1 ring mold
  • 1/2 tbsp unsalted butter
  • Cooking spray
  • salt, to taste
  • cracked black pepper, to taste

Start by heating a skillet on medium-low heat. Spray the inside of a medium ring mold, something along the lines of these, and place the ring in the middle of the skillet. Add the butter into the middle of the ring, and once melted, crack in an egg into the ring. Swirl the egg with a fork to break up the yolk and egg white a bit, then season with salt and pepper.

How to make a Sausage Egg McMuffin Recipe

Place a cover over the skillet, and let cook for about 4 minutes or so. During this time, place your English muffins in the toaster, and to me I like to toast them just a bit longer to get a bit darker along the edges.

Now you are ready to place. Lay the bottom muffin on a plate, then the slice of cheese, the cooked, warm sausage, then using a spatula, remove the ring mold, and slip the egg on top of the sausage. Place the top muffin, and dig in.

All of this was created by my son. Not only was he proud, and myself for that matter, but ultimately it turned out to be one awesome sausage McMuffin sandwich. Sorry McDonald’s.

Bacon Fried Rice

One of my kids favorite recipes is fried rice. I think that even at a very early age, my father-in-law had served it up for breakfast to him while they watched him while we were at work. Yes, I’m talking like two years old or something of that nature. Let’s just say he was young. But at that age, that food stuck in his head, that’s what fried rice can do to someone. Since then, he has come a long way in terms of exploring food. He is big into smoked meats such as ribs, brisket, and chicken, and lots of other things. Let’s just say he is no longer a chicken tender and french fry kid. With that said, one of his favorite dishes is bacon fried rice, so much that he makes requests for it. I’m down with that because this is a great opportunity to get vegetables into this rice, along with eggs (that he hates), that he devours it all up. That is called winning.

Bacon Fried Rice

Let’s get started.

Ingredients:

  • 2 cups of Jasmine, or long grain rice
  • 2 cups of water
  • 5 slices of Nueske’s Bacon, diced
  • 2 tbsp butter
  • 2 whole carrots, diced
  • 1 large shallot, diced
  • 5 cloves garlic, minced
  • 3 whole eggs, beaten
  • 1 tbsp Red Boat Fish Sauce or Three Crabs Fish Sauce
  • 1/2 tbsp cracked black pepper
  • 1/4 cup of soy sauce
  • 1/2 cup of frozen peas
  • 1 tbsp chili oil, optional
  • additional water

Start by making your rice. I use a rice cooker, and to that I add the rice to the rice pot, and rinse several times in cold water until the runs clear. Drain and add equal parts of water. Cover, and turn on the rice cooker until it is finished. I love the rice cooker.

Now I do this the same day, and the trick to making fried rice the same day is to make sure the rice gets dry. I accomplish this by removing the cooked rice onto a baking sheet lined with parchment paper, fanning it out, and letting it sit on the counter for several hours. Otherwise, let the rice cool, store in the refrigerator and use the following day.

Make sure you have prepared the remaining ingredients.

Heat a large wok on medium heat. Add in the diced bacon, and cooked until slightly crisp. Keep the bacon fat in the wok, along with the bacon. Next toss in the garlic and shallot and cook for about 40 seconds or so. Add in about two tablespoons of butter and your chili oil. Stir, then toss in the carrots.  Add in about 2 tablespoons of water. Stir.

How to make bacon fried rice

Turn up the heat.

Add in the beaten eggs, and stir, ensuring the the eggs are thinned out and cooked. Using your spatula, break up the eggs into pieces.

Toss in your rice, and begin breaking that up, using your spatula, and scraping underneath the rice in the wok. Use your wok master skills and wok like you mean it. Toss in the fish sauce, cracked black pepper, and soy sauce. Keep woking, aggressively under high heat until you get a nice light crust on the rice.

Serve immediately.

The result is an awesome bacon fried rice. You get the great smokiness from the bacon, and when everything is mixed together, well, let’s just say it’s awesome, and perfect for breakfast as well. Hope you enjoy!

Larb Quesadillas

I’m a huge fan of larb. Often referred to as laab, larb, laap, or lahp, it is a minced meat dish that can utilize chicken, pork, beef, or heck, even shrimp for all I know. The real key to larb is the combination of the ingredients that really make this dish shine. You get fresh herbs, toasted rice, and shallots, chilies, and lime that when brought together gets you wanting more, and more. Larb could possibly be one of my favorite dishes to eat along with Thai sticky rice.  My kids are a big fans of larb as well, and when I make it for them, I typically leave out the fresh chilies and serve them on the side. This past week I made a fairly big batch of larb and had plenty of leftovers. That’s when it came to me, well it came to me as I was looking at the leftover larb and grated cheddar cheese in the refrigerator that I would make a larb quesadilla. It was awesome.

Larb Quesadilla

Get started by making your favorite larb.

Ingredients:

  • 1 tbsp canola oil
  • 1 lb of ground chicken
  • 2 shallots, minced (approximately 3 tbsp)
  • 1/2 cup of fresh mint leaves, chopped
  • 1/3 cup of toasted rice powder
  • 2-5 Thai chile peppers, minced
  • 3 tbsp fish sauce
  • 1/2 tbsp palm sugar, or regular sugar
  • 1/2 cup roasted peanuts (optional)
  • 1 whole lime, juiced
  • 2 flour tortillas
  • 1 cup cheddar cheese, grated

Begin by adding the oil to a large skillet and warm it to a medium, high heat. Once the oil is heated, add the ground chicken and begin cooking until it is fully cooked. This is will take about 10 to 15 minutes.

During this time, prepare the remaining ingredients. If you have never toasted rice before, add about 1/2 cup of rice to a dry skillet. Bring it to medium heat, and give it a good shake about every 2-3 minutes. Your goal is to brown the rice, and once brown, add it to a coffee grinder to make into a course powder.

Once the chicken is fully cooked, make sure you break it all up with a wooden spoon as you do not want any clumps. Drain off any excess water from the chicken, then add the chicken to a mixing bowl.

Add in all of the remaining ingredients, and give it a good mix. If you are serving kids, I would suggest removing the chile peppers from this recipe, or divide the mixture before adding the chile peppers. I would recommend 1-2 chile peppers for the mild at heart, and 3-4 chile peppers for those that love the heat. Regardless if it is one chile or four, the balance is perfect.

How to make a larb quesadilla

To make the quesadilla, add a flour tortilla to the bottom of a skillet, and keep on medium heat.

Add 1/2 cup of the cheddar cheese to the tortilla. Add about 1 cup of the larb on top of the cheese. Top with remaining cheese, and place the second tortilla on top. Lightly press. Cook for a few minutes, or until the tortilla lightly chars. You should be able to smell it, if not, lift with a spatula to check. Flip over, and cook on the remaining side, for another few minutes.

Remove, and slice, or eat whole, you’re call.

This larb quesadilla was was ridiculously good. It had everything you love in a classic quesadilla, but elevated with great Thai flavors. Give this one a shot, and let me know what you think. Hope you enjoy!

Larb Quesadillas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 tbsp canola oil
  • 1 lb of ground chicken
  • 2 shallots, minced (approximately 3 tbsp)
  • ½ cup of fresh mint leaves, chopped
  • ⅓ cup of toasted rice powder
  • 2-5 Thai chile peppers, minced
  • 3 tbsp fish sauce
  • ½ tbsp palm sugar, or regular sugar
  • ½ cup roasted peanuts (optional)
  • 1 whole lime, juiced
  • 2 flour tortillas
  • 1 cup cheddar cheese, grated
Instructions
  1. Begin by adding the oil to a large skillet and warm it to a medium, high heat. Once the oil is heated, add the ground chicken and begin cooking until it is fully cooked. This is will take about 10 to 15 minutes.
  2. During this time, prepare the remaining ingredients. If you have never toasted rice before, add about ½ cup of rice to a dry skillet. Bring it to medium heat, and give it a good shake about every 2-3 minutes. Your goal is to brown the rice, and once brown, add it to a coffee grinder to make into a course powder.
  3. Once the chicken is fully cooked, make sure you break it all up with a wooden spoon as you do not want any clumps. Drain off any excess water from the chicken, then add the chicken to a mixing bowl.
  4. Add in all of the remaining ingredients, and give it a good mix. If you are serving kids, I would suggest removing the chile peppers from this recipe, or divide the mixture before adding the chile peppers. I would recommend 1-2 chile peppers for the mild at heart, and 3-4 chile peppers for those that love the heat. Regardless if it is one chile or four, the balance is perfect.
  5. To make the quesadilla, add a flour tortilla to the bottom of a skillet, and keep on medium heat.
  6. Add ½ cup of the cheddar cheese to the tortilla. Add about 1 cup of the larb on top of the cheese. Top with remaining cheese, and place the second tortilla on top. Lightly press. Cook for a few minutes, or until the tortilla lightly chars. You should be able to smell it, if not, lift with a spatula to check. Flip over, and cook on the remaining side, for another few minutes.
  7. Remove, and slice, or eat whole, you’re call.