KITCHEN MISADVENTURE SERIES – Drunken pork in hoisin sauce

On some occasions, I still cook pork since the kids still want/crave for it sometimes and so I relent and cook them a few dishes like this next dish that I made for the kids’ baon today that was inspired by another fave food blogger Dennis (with website at Mga Luto ni Dennis at iba pa). What I just do is I hide the finished product from the hubby when I finish packing the kids school lunches so he doesn’t have to be tempted to taste the pork dish that I just made.

I marinated the meat (I did not have pork lomo or loin so I just used liempo cut) in some salt, pepper, garlic, rosemary, star anise, soy sauce and calamansi overnight. If you would notice, the title is drunken pork so I needed to use some gin but since I did not have any (and didn’t think the kids would like to have something alcoholic in their food, I did not add this anymore) Then this morning, I pan fried the meat slices in a little oil until browned. After a few minutes, I added the marinade and let the meat boil to cook. I added a bit more soy sauce and some water to cover the meat. After that I added the hoisin sauce and brown sugar, stirred the meat to allow the sauce to cover everything then I turned off the fire and served with hot rice while the rest went to the kids’ lunchboxes. Quite easy really and yummy too! Thanks Dennis!

KITCHEN MISADVENTURE SERIES – PORK AND PINEAPPLE STEW

This is another recipe for baon that I got from CASA Veneracion…you may have noticed by now that I usually do recipes that would require some pre-cooking or even marinating overnight because I like how the flavors develop and become more infused into the meat if it lies in seasonings overnight. It saves me some time too when I pre-cook or pre-boil meat and let its flavors seep in. So that in the morning, I would have less to do for their breakfast/baon… and I can have more time to do more things around the house.

Just like this next dish I cooked this morning for the kids’ baon. I marinated the meat last night in some soy sauce and BBQ sauce (the actual recipe called for steak sauce but I did not have any e) Then, the next day I boiled the meat together with its marinade. In another pan, I sautéed some garlic, onions in butter, added some tomatoes until they softened. Afterwards, I poured the sautéed mixture into the pan with the boiling pork, added some salt and lots of pepper, lowered the heat and let the pork simmer for an hour until tender. When the meat is tender, I added the pineapple tidbits and the calamansi juice then let it simmer some more for another ten minutes. And voila! Another tasty and nutritious baon for my kiddos!

KITCHEN MISADVENTURE SERIES - Porkchop aloha

Here’s another easy recipe that I was able to get from mgalutonidennis@blogspot.com. I say easy because it allowed me to do my exercises while cooking. I simply marinated the porkchops overnight in a mixture of calamansi, soy sauce, salt and pepper. Then, in the morning, I pan fried the chops in a little oil and when the meat has turned pink, add the marinade and a little water and let the mixture boil until the pork has considerably softened…when the liquid had been reduced, add the pineapples, adjust the seasonings according to your preference, turn off the fire then serve!

KITCHEN MISADVENTURE SERIES – BAKED PORK IN MUSTARD AND YOGURT

I am posting this dish even if my family did not like it…I guess it may be considered as one of those epic failures of a dinner that I made…boohoo! I knew I followed the recipe to the letter and the chops came out juicy enough…but I guess the family does not really like mustard in their food…which was just too bad because while the pork was cooking in the oven, they were quite excited because the aroma of the dish was just so great…but when it was served…they found the taste - peculiar! Oh well, at least now I know not to serve them anything with mustard…lesson learned!

KITCHEN MISADVENTURE SERIES – Pork chops in honey-lemon sauce

This is another quick and easy recipe from “mgalutonidennis.blogspot.com” (just go to his website for the exact recipe and ingredients). What I did was marinate the pork overnight then come morning just pan fry the chops in a non-stick pan then set aside. In the same pan, fry the ginger, honey, soy sauce and brown sugar. Return the chops and let the mixture boil just until it thickens. Turn off the heat and serve with hot rice or in my case, pack in the kids lunch boxes…yummy!

KITCHEN MISADVENTURE SERIES 7 – Pork Bachoy?

It is my first time to try cooking a dish that is a known favorite of my hubby… and admittedly I had my apprehensions at first because I know for a fact that he is quite a picky eater. But armed with a recipe I got from the blogsite Mga Luto ni Dennis at iba pa, I went ahead and cooked the dish. It is quite simple really – you just sauté the sliced pork in ginger, garlic and onions. Then you add patis and pepper and let the pork cook. After that, some water is added and when it has boiled for a few minutes, you add the misua, a bit more salt and finally, some onion leaves are added. For a complete copy of the recipe, you may just browse thru the website I mentioned earlier… And did the hubby like it? Well, it is a little of yes but no…Yes, he liked the dish enough to eat much during the meal…but he does not consider it a real authentic bachoy (like the one his mother used to cook) and why??? Because it did not have pork blood…well, I do not know how to cook with pork blood and even the market I frequent doesn’t really sell it so I guess I would not have the chance at all to cook bachoy the way he wants it…but I’ll just be content with the fact that he liked what I cooked today…even if it wasn’t really bachoy for him.