Lechon kawali, Pan fried pork belly on a bun

Pan-fried pork or lechon kawali as we Filipinos call it, is also a favorite among the inhabitants of the pearl of the orient.

Lechon kawali or Pan-roasted pork to some is different from Lechon, the well-known national dish of the Philippines. The difference between the two is that lechon is cooked in a pit filled with flamed charcoal, lechon kawali is cooked by boiling or baked then later deep fried, the most common part to use  is pork belly, or as the Filipinos call it liempo

This dis is usually eaten with steamed rice and some lechon sauce for dipping, but this time I served it in a bun with bbq sauce with chicharon on the side.

How to Cook Lechon Kawali

Cooking Lechon Kawali takes two processes, usually you boil the pork belly until tender, and then deep fry it in oil.  I baked mine and I pan-fried it.  You can prepare the pork belly a day or two before serving it. NB,  do not slice it and store in the fridge until you need it.

lechon-kawali-fried-pork-belly-milk-bread-filipino-analiza-gonzales.jpg

You need

Pork belly
Crushed garlic
Salt
Pepper

Oil for frying

Burger buns or Japanese milk bread. I used the latter, for recipe see HERE
lettuce
Onion
Bbq sauce

Score the skin of the pork belly and rub it with crushed garlic, salt and pepper.

Preheat oven to 200 C

Wrap the pork belly in aluminium foil, put it in the oven and turn down the heat to 120 C and bake it in the oven for about 5 hours.

lechon-kawali-fried-pork-belly-milk-bread-filipino-analiza-gonzales.jpg

When the pork belly is finish, cut slices and remove the skin. Fry the slices in a pan with a little oil, and the skin you deep fry.

The only thing left is to build your sandwich, serve and enjoy.

lechon-kawali-fried-pork-belly-milk-bread-filipino-analiza-gonzales.jpg

 

 

 

Samgyeopsal, grilled pork korean style

Samgyeopsal
Eating korean bbq is a very social way of eating you sit arround a table top grill and share food. You grill the food you want and help each other out, you talk and eat. It feels like you pick at the food and hardly eat anything, but you feel full.

Continue reading “Samgyeopsal, grilled pork korean style”

Breakfast or dinner? Low carb tosilog

 Low carb tosilog

Baybayin: To si lo

Low carb dish inspired by the Filipino breakfast Tosilog. garlic fried cauliflower rice, tomatoes drizzled with hot and spicy cane vinegar, tocino marinated pork chop, fried egg, marinade with extra soy sauce and hot and spicy vinegar reduced to a sauce, sautéed bok choi topped with fried shredded sweet potato an onion rings.

I wanted some tocino, but I only had pork chops in the fridge, so I made a tocino marinade.  This time I used salty liquorice syrup from Johan Bulow Lakrids instead of anise liquor. My brother had told me that he had used Sambuca or Hot and sweet to make tocino, so why not this liquorice syrup. Since I am using the salty kind I did not need to add any salt to the marinade.

HERE is a previous Tosilog Recipe and post.

4-6 pork chops
1 cauliflower
3-4 minced cloves of garlic
4-6 bok choi
4-6 eggs
1 sweet potato
1 onion
2 tomatoes
3 tbsp Hot and spicy vinegar(If you do not have this use white wine vinegar and add a                                                                  little chopped chilli, garlic and crushed pepper)
Salt and pepper to taste
4-5 tbsp soy sauce

Marinade
0,5 dl sugar
0.5 dl salty liquorice syrup, you can use any anise or liquorice liquor
2,5 dl pineapple juice
1 whole crushed garlic no matter how many cloves
1 small chopped onion
1 tbsp anatto seeds

Mix all the marinade ingredients in a blender to make the marinade. Blend to a smooth mixture.

Pour the marinade over the meat and marinade for at leat 3 hours in room temperature or over night in the fridge.

Cauliflower rice with garlic.

Finely chop the cauliflower and mince the garlic

Fry the garlic  and cauliflower in a little oil. Salt and pepper to taste.

Sauté the bok choi with a little soy sauce.

Shred sweet potato and cut onion rings, Fry the shredded sweet potato and onion rings crispy

Heat 1 tablespoon vegetable oil in a pan over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate.

Pour the marinade into the pan and add 2 tablespoon soy sauce and 2 tablespoon spiced cane vinegar reduce the liquid until it starts to thicken.

Fry  the eggs
Tosilog

Plate on individual plates or put every thing on the table and let everybody serve themselves.

Longaniza burgers with egg and some more, DiLongPaLog

 

Longaniza burgersDilongPaLog, Dilis, Longanisa, Pan de sal na may itlog. Filipino inspired burgers, Longaniza patties between Pan de sal topped with Achara, fried egg and crispy fried anchovies(dilis). Achara is a Filipino Papaya salad that is lightly pickled.

These meat patties are the taste of vacations in the Philippines or when my uncle came to visit, he would make longanisa sausages. I can remember happy times in the kitchen preparing food and preparing snacks to enjoy while preparing for family dinners. Longanisa a typical Filipino breakfast sausage is often served with garlic fried rice and fried eggs sunny side up.

I made a fast food version with typical Filipino breakfast components and served the burgers with sweet potato chips, a dipping sauce made with 50/50 mayonese and Filipino banana ketchup and sago drink. This just cries out Filipino and it has a lot of texture and depth.

I used a PAN DE SAL RECIPE for my burger buns.

Spread some mayo on the bottom half, added lettuce, longanisa patty, tomato, ACHARA fried egg and Fried ancovies

Unlike the spanish longanisa these are sweeter, garlic and peppery, well depending on the region of the Philippines they are from. But this is how I like my longanisa

1,5 kg coarsely ground pork
0,5 dl sugar
1 garlic bulb, minced
1 bay leaf pestle into powder
1 tsp ground black pepper
1/2 tsp ground dried ginger
1 tsp salt
0,5 dl spiced cane vinegar(spiced Datu Puti)

Some anatto oil for color, can be dropped.

In a bowl combine all the ingredients and mix. Cover the bowl with cling wrap and put it in the fridge for about 3 day  to marinate. Shape the marinated meat in to patties and fry.

Make the burgers and enjoy.

The burgers were just as yummy without the eggs and fried fish.

Longaniza burger
Some burgers were made without fried eggs and fried anchovies

Tonkatsu, Japanese schnitzel or Dongas in Korean

Exploring some of my Japanese heritage, funny thing though, I was 14 when I first ate at a Japanese reataurant. My great great grandfather was Japanese, unfortunately I do not know his name, but my great grand father was Pedro Nakamura y Gonzales. There can’t be that many Filipinos back then with that name so if anyoneelse has ties to him or know of him please let me know. He was married to Gabina Platon Burgos. One of my many hobbies is geneology, but I am sort of stuck with my side of the tree. My childrens three on their father side I have been able to go back centuries.

Tonkatsu is the japanese version of a Schnitzel, made with thin slices of pork sirloin. Originally these were made with beef and called Katsuretsu. It is said that the pork version was invented at a restaurant in Tokyo called Renegatei in 1899. The dish was seen as a “Yoshoku” a Japanese version of European cuisine. Some say that it was the Portuguese who brought Tonkatsu to Japan in the late 1800s. The portuguese arrived much earlier and at the end of the 1800s. In this period of history many countries had attempted to get a foothold in Japan, so who brought the dish to japan is somewhat uncertain, my theory i that it was those who invented the wiener schnitzel.

Tonkatsu is usually served with thinly sliced cabbage and a dark sauce called Tonkatsu sauce, a type of mustard (Karashi) and preferably with a slice of lemon or two along with rice and miso soup.
When we lived in South Korea we got it served with kimchi and kim and the dish is called Dongas. Kim is the same as Nori, the difference between Kim and Nori is that Kim as a side dish is often toasted with a little oil and lightly salted.
We often bought kim in little rectangular pieces, you it by placing a pice on top of your rice and pick up a mouthful of rice with chop sticks. If you want to eat this with kimchi, HERE is a recipe.

Tonkatsu sauce

1 dl ketchup
1/2 dl Worchestershire sauce
1/2 dl sake
1 tbsp grated fresh ginger
1 tbsp grated fresh garlic
1-2 tsp of sugar
3 tbsp mirin

Combine all the ingredients in a saucepan and bring to a boil and stir-
Turn down the heat and simmer for 25-30 minutes. Remove the foam that forms on top and let the sauce cool slightly before serving.

Tonkatsu
500 g pork sirloin
salt and pepper to taste
2 eggs
4-5 tablespoons flour
salt and pepper to taste
4 dl panko crumbs
Oil for frying, not olive oil

Cut the meat into thin slices, about 1/2 cm thickness. If you want you can give the pieces a couple of whacks with a meat tenderizer. Salt and pepper slightly or to taste.

Pour oil in a deep sauce pan and set on medium heat.


Beat the eggs, salt and pepper in a bowl.
Put the flour and panko in separate bowl.

Flour both sides of the meat and make sure it is completely covered, then dip it in the egg and finally in panko crumbs
Fry until golden.
Keep the meat warm in the oven in an ovenproof dish at approximately 150 ° C while you fry the rest.
If you are going to eat this with chop sticks, cut the Tonkatsu into strips before serving.Plate the tonkatsu and serve it with rice and miso soup, and other side dishes you want.

Lechon Cebuano,Porccetta, roasted pork belly

Lecon cebuano

Lechon is probably the most popular dish in the Philippines, Filipinos love parties and get-together and roasting a whole suckling pig. It is not a proper fiesta if there is no lechon.

I can remember my dad inviting to get-togethers and sitting patiently by the roasting pit and slowly turning the pig.

Lechon has become a generic term for roasted pig and pork belly is often used for an everyday Lechon

Lechon Cebuano is know to be one of the better ones in the Philippines, There are local varieties in Cebu also and some guard their recipe, but in the end it is a matter of finding your favorite.The basic recipe for the stuffing involves mostly aromatic spices such as lemongrass, native Cebu onions, peppercorns and garlic The secret lies in the exact quantities to use and which of those ingredients are used in combination together.

Here is one recipe

 

1 kg pork belly slab, skin on

1 Liter of water

2 whole garlic bulbs, peeled and roughly chopped

1 thumb sixe piece of fresh ginger roughly chopped

3-4 lemongrass stalks,

100 g tamarind pulp/paste

2.3 stalk scallion

2-3 tbsp salt

2 crushed pepper

Lecon 1 agj

Combine water, one bulb of roughly chopped garlic, the ginger, one roughly chopped lemmongrass, tamarind paste and some pepper in a sauce pan and bring to a boil. When it is boiling turn down the heat and let the liquid cool.

Rub the pork with 1-2 tablespoon salt. Place the pork in a container and pour the cooled mixture into the container.

Cover the container and put it in the fridge for at least 12 hours.

 

Lechon 2 agj

Cut lemongrass and scallions and place them in a row on the meat side of the pork belly, top with one bulb minced garlic and some salt and pepper.

 

Lecon 3 agj

Roll the slab  and tie it together with butcher’s twine.

With a paring knife or fork, poke the skin of the meat. This will ensure a nice crackling. Rub a little salt on the skin.

Lechon cebuano recipe

Cover the belly roll with aluminum foil and bake it in the oven for 6 hours on 150 C

Lechon 4 agj

Remove the foil and increase the temperature to 220 C, and allow the pork’s crackling to form. This will take another 30 minutes to an hour.

When done, remove from the oven and allow to cool a bit before slicing. Enjoy!

Porkbelly roast

Larb moo, lovely minced meat salad

TV can be a source for inspiration, after watching a re-run of DDD, I had to make this dish.

Larb (ลาบ) is a mince meat salad, and regarded as the national dish of Laos, but this dish is also known as a Thai dish from the north-eastern region of Isan.

The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, toasted sticky rice for texture, and an assortment of fresh herbs to bring it all together.

I served the larb with lettuce leaves and a papaya slaw, for recipe go HERE

Larb 4 agj

1 dl chopped shallots

2  shredded garlic cloves

1 tablespoon of chili flakes

400 grams  minced pork

1 tablespoon of palm sugar

1 tablespoon of fish sauce

1/2 tsp Sriracha sauce, how much depends om the heat you want

1 – 2 limes

long leafed coriander or regular coriander

3 – 5 spring onions (green onions)

About 20 leaves or so of fresh mint

Iceberg lettuce or hearts of romaine leaves

First step is to make the toasted rice (khao kua ข้าวคั่ว).

khao kua 1 agj

Fry uncooked sticky rice in a dry frying pan on low to medium heat, Stir continuously, roast the rice until it turns from white to golden-yellow and fragrant, almost like popcorn . It takesabout 15 minutes or so.

Once the rice is finished roasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder or use a blender or food processor. Put your toasted sticky rice powder in a bowl aside.

Larb (ลาบ)
Saute shallots, garlic in a pan with oil, when the onions are glossy, add the chili flakes and stir before you add the minced pork.
Larb5 agjFry the pork, breaking it into small minced pieces, until it’s cooked and add a large spoonful of crunchy sticky rice
Take the pork off the heat, and add palm sugar, fish sauce, Sriracha sauce and squeeze in the lime juice.
Give the pork and the seasoning a quick stir, pluck about 20 or so of mint leaves off the stem. Throw everything into the saucepan with the pork.
 –
Give the larb moo a good mix, making sure all the spices and dressing coats the pork.
 –
Taste test. See if it needs more fish sauce for saltness, lime juice, or chili flakes. Get it the way you want it.
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Serve this with a green papaya salad or the papayaish slaw I made.
Papaya salad 1 agj
Place a large spoonful of larb in a lettuce leaf, top with papaya salad fresh herbs and more crunchy rice.
2016-02-08 16.12.48 larb 7 agj

Tocilog, filipino brakfast dish and an easy tocino recipe

Tosilog as I know it, is a popular Filipino breakfast. The name derives from the different components of the meal, tocino (cured pork), sinangag (garlic fried rice), and itlog(egg).

agj

I do not have a problem eating this for breakfast, but it has become more of a lunch or a dinner dish in my house.

This tocino recipe is a cheat, I used pork that is already lightly salt cured, so I do not have to bother with the curing with salt and sodium phosphate, thick bacon without smokey flavour

The tocino I have made myself for years has been by using Mama Sitas Tocino powder, and is not quite the same as the one I like from the Philippines. The home-made tocino I have tasted here in Norway have been missing something and I have not been able to recognize the missing flavour. Then someone told me that there was sweet anise liquor in the marinade. I just had to buy anise liquor next time I was travelling, since I have not been able to find it in Norway. My brother told me that he used Sambucca and Hot & sweet(Scandinavian licorice snaps) and still got great results, but of course with a slight taste difference in the finished result.

Fun fact, liquorice is a popular candy flavour in Scandinavia and it has become quite popular in Scandinavian cooking.

Tocino
1 kg salted side of pork sliced in 0,5 cm thickness
1 dl sugar
0.5 dl anise liqueur
1 cup pineapple juice
1 whole crushed garlic no matter how many cloves
1 small chopped onion
anatto powder or red dye

2016-02-07 19.59.45 tocino agjCombine all the ingredients in a except for the meat in a blender and blend into a smooth mixture.

Put the pork and marinade in a container, rub the meat and make sure that the mixture is evenly distributed across the meat. Cover the container

Store the covered container in room temperature for 14 hours or in the fridge refrigerated, but that would take at least 3 days to complete.

Cook tocino by boiling it with water that almost cover the meat and some of the marinade on medium heat. The meat gets tender as the water starts to boil. After a while, the water evaporates and the fat from the pork will be left. This will fry the meat. Make sure to turn the meat over after a few minutes of frying to cook the opposite side of the tocino. Doing this will give you a tender and delicious pork tocino that is cooked just about right.

Sinangag

3 cups cooked white rice (leftover Jasmine rice is preferred)
5 cloves crushed garlic
2½ tablespoons cooking oil
½ teaspoon sea salt

Heat the cooking oil in a wide pan.

While the cooking oil is being heated, add the crushed garlic. Note: make sure that the oil is not hot when you add the garlic. Let the garlic slowly cook while the oil gets heated until it becomes golden brown and crisp.

Add-in the rice; gently stir to distribute the ingredients. Continue to cook for 3 minutes.

Sprinkle the salt over the rice and continue to mix all the ingredients gently. Cook for another 3 to 5 minutes.

Fry eggs.

Transfer to a serving plate.

Share and enjoy!

Tocino made with liquorice syrup

Asian styled pork leftovers

Juleribbe is one the traditional dishes Norwegians eat during Christmas, pork belly slow cooked in the oven on low heat and then broiled to give the pork rind a nice crisp. If you have some left over after Christmas dinner, it is usually served thin sliced as cold cuts for Christmas day breakfast.
I made some chicken wings with a Vietnamese style marinade and thought why not make the sauce for the Christmas pork leftover, if you do not have any leftover I guess you can use any type of fried or baked pork.
Syrup
3 tsp minced garlic
1/2 tsp grated ginger
1,5 dl fish sauce
2 tbsp oyster sauce
1 tbsp plum sauce
1 dl sugar
1 tbsp cooking oil
Garnish(use as much as you want)
Chopped fresh mint leaves
Chopped fresh coriander/cilantro
Chopped fresh chilies.
Saute garlic and ginger in a pan with a little oil. Add the rest of the ingredients and lett it cook in to a thick syrup.
Fry your pork left over and when the pieces are done pour the syrup over your pork, make sure every piece is coated and sprinkle the chopped herbs and chili.
Serve this with fresh vegetables like shredded carots, julienned cucumbers, snow peas and rice, I used wild rice.
Happy left over eating:)

Christmas burger

The closest I come a translation for this burger is sausage burger, in Norway I would call it medisterburger. The english breakfast sausage is quite similar to the medisterpølse in taste, the difference is that medister today is made of very finely ground meat and fat.
During Christmas one tend to eat the same traditional food quite often. In this burger I have combined tastes that is typical for christmas in Norway. Nothing wrong with eating the same thing often, but sometimes it can be a little nice to do a little twist on the traditional.
I have two teenage boys so I feel that I have to give them some “dude food” once in a while.
Yealds 8 burgers
1 lb minced pork
1 medium finely chopped onions, almost minced
3 tsp salt
3/4 teaspoon pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Butter for frying

8 Hamburger buns

I cup shredded red cabbage
1/2 cup finely chopped  Broccoli
1/2 cup Finely shopped apple
1 part Creme fraishe/sour cream
1 part Mayonnaise
Garlic salt and pepper to taste

Lettuce Leaves
Pickled red beets
Some slices of Edam cheese or some other tasty cheese
Crispy fried onions

Burger patties
It is important that all the ingredients have the same temperature,
Mix all the ingredients in a bowl and knead the dough by hand or in a machine until it just becomes sticky. Divide the dough in 8 equal parts and shape into patties.

Red cabbage slaw
Mix vegetable and fruit in a bowl in a bowl and add creme fraishe and mayonnaise until you get the consistency you like . Begin with one tablespoon of each and increase until the desired consistency.
Flavor with garlic salt and pepper as desired.
Put the slaw in the refrigerator prior to use.Fry the patties a couple of minutes on each side, when you turn the patties put some cheese on and keep frying until everything is done.
Assemble burgers like the picture or as you wish.
Happy pre Christmas and hope the  burger are your liking.