Compiled Recipe – Rolled Pork Tenderloin with Longganisa

Rolled Pork Tenderloin with Longganisa

* 2 tsp canola oil
* 100 grams longganisa (use Cebu-style, casings removed)
* 1 tsp garlic, chopped
* 1 tbsp white onions, chopped
* ½ tsp fresh thyme, chopped
* 2 tsp butter
* 2 tsp olive oil
* ½ cup cooked spinach, chopped
* 3 tsp roasted cashews, chopped
* salt
* pepper
* 400 grams pork (use whole pork tenderloin , butterflied)
* 1 tsp dried rosemary
* ½ tsp dried oregano
* ½ tsp dried thyme
* 2 tbsp olive oil, divided
* 1 tsp garlic, chopped
* ½ cup kesong puti, chopped
* salt
* pepper
* 1 tbsp butter

1) Make the sautéed longganisa: Heat oil in a small pan. Sauté longganisa, garlic and onions for 3 to 5 minutes or until meat is cooked. Add thyme and mix. Set aside.

2) Make the buttered spinach: Melt butter and heat oil in a pan. Sauté spinach and cashews for 1 to 2 minutes. Season with salt and pepper. Set aside.

3) Pound butterflied pork with a  meat mallet to flatten and even out.

4) Combine herbs and 1 tablespoon olive oil; rub mixture all over meat, reserving some for the outside of the roll. Sprinkle garlic on top of butterflied pork. Spread kesong puti on top of garlic, leaving a border around the edges. Place spinach mixture on the center in a cylindrical shape, then place longganisa mixture on top of spinach. Carefully roll meat to enclose the stuffing. Truss pork roll with kitchen twine. Rub the outside with reserved herb mixture. Season with salt and pepper.

5) Pre-heat oven to 360˚F.

6) Heat remaining oil and butter in a large pan over medium high heat. Sear rolled pork until browned, about 3 to 5 minutes per side. Reserve oil.

7) Place tenderloin on a baking sheet and roast in the pre-heated oven for 25 to 30 minutes or until cooked through. Brush once or twice during roasting with reserved oil. Allow to rest for 10 minutes before slicing. Drizzle with drippings from roasting.





Compiled Recipe – Beef Pork Stock

Beef Pork Stock

* 500 grams beef, pork and chicken bones
* vegetable oil
* 2 cups aromatic vegetables and herbs
* 2 tbsp all purpose flour
* 2 tbsp tomato paste
* ¼ cup red wine

1) Pre-heat oven to 400˚F.

2) Place beef and pork bones on a baking tray. Season with salt and pepper. Drizzle with vegetable oil. Roast for 1 hour or until golden brown. Cool.

3) Heat vegetable oil in a large stockpot. Cook vegetables until roasted and dark brown, about 20 minutes.

4) Add 2 tablespoons all purpose flour and 2 tablespoons tomato paste; mix well . Add about ¼ cup water just to loosen mixture. Increase heat to high and add ¼ cup red wine. Reduce to half.

5) Add roasted bones and mix well. Cook for 2 minutes. Add enough water to cover bones. Bring to a boil then reduce heat to simmer. Cook for 4 to 5 hours, covered, removing the scum that rises to the surface. Taste then adjust seasoning. Cool completely.

6) Strain using a fine mesh strainer. Store in an air-tight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

7) Make chicken stock: Place chicken bones in a large crockpot. Add enough water to cover up to 2 inches above bones.

8) Bring to a boil and remove the scum that rises to the surface.

9) Add vegetables. Simmer for 2 to 3 hours, removing scum frequently. Cool completely.

10) Strain using a fine-mesh strainer. Store in an air-tight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.



Compiled Recipe – Arroz Valenciana

Arroz Valenciana

* 2 cups glutinous rice (malagkit)
* 1 cup white rice
* 250 grams pork belly strips
* 250 grams pork liver, sliced
* 250 grams shrimps, shelled with heads and tails removed
* 1 piece chorizo de bilbao, sliced
* 1 piece red bell pepper
* 150 grams raisins
* 2 pieces onions
* 5 cloves garlic, crushed
* 2 pieces hard boiled eggs, sliced (for garnish)
* 2 tbsp turmeric powder
* 1 ¼ cups of chicken (or pork broth)
* 1 ¼ cups shrimp broth (or water)
* salt (to taste)
* pepper (to taste)

1) Combine glutinous rice and white rice in a rice cooker. Wash once and add 2 ½ cups of chicken and shrimp broth. Pour turmeric powder, mix well and cook. Once cooked, set aside.

2) In a large pan or wok, sauté onion and garlic. Add the pork belly slices and pork liver slices. Continue sautéing for 3 to 5 minutes, then add chorizo de bilbao, bell pepper, chick peas and raisins. Season with salt and pepper.

3) Add the cooked sticky rice and carefully mix well. Cover and let simmer in a low heat for about 5 to 7 minutes.

4) Transfer in a serving plate and garnish with sliced hard boiled eggs. Serve and enjoy!



Compiled Recipe – Mini Meatloaf

Mini Meatloaf

* ¼ cup evaporated milk
* 1 (33 gram) pack instant oatmeal
* 2 tbsp olive oil
* 1 small white onion, chopped finely
* 3 cloves garlic, minced
* 300 grams ground beef
* 200 grams ground pork
* 1 large egg
* ½ tsp yellow mustard
* 2 tbsp Worcestershire sauce
* 1 ½ tsp salt
* freshly ground black pepper (to taste)
* 6 to 0 strips bacon
* ¼ cup tomato ketchup (to glaze)

1) Pre-heat oven to 350˚F.

2) Combine evaporated milk and oatmeal in a bowl. Set aside.

3) Heat olive oil on a skillet over medium heat. Add onions and garlic. Cook, stirring constantly until onions are soft and golden. Remove from pan and cool slightly.

4)Mix beef, pork , onion-garlic mixture, milk-oatmeal mixture , egg, mustard, Worcester shire sauce, salt and pepper in a bowl.

5) Line 3 (5-inch) loaf pans with 2 to 3 strips bacon each, letting ends hang over edges. Divide meat mixture evenly among bacon-lined pans ; fold overhanging bacon over meat.

6) Place loaf pans on a baking sheet. Bake in the oven for 25 to 30 minutes or until a skewer inserted in the middle of a loaf comes out clean.

7) Remove from the oven; let loaves rest for 5 minutes. Invert loaves onto the baking sheet and brush with ketchup. Return to the oven and bake for 5 to 8 more minutes. Cool before serving.




Compiled Recipe – Sweet and Spicy Pork Chops

Sweet and Spicy Pork Chops

* 1 tsp cayenne powder
* 3 tbsp soy sauce
* 3 tbsp honey, divided
* 4 (200-gram) pork chops
* 2 tbsp olive oil, divided
* 2 cloves garlic, chopped
* 4 medium carrots, sliced into quarters, lengthwise
* sprig of oregano
* salt (to taste)
* steamed rice (to serve)

1) Combine cayenne, soy sauce and 2 tablespoons honey in a large bowl or dish. Marinate pork chops for 5 minutes.

2) Heat 1 tablespoon olive oil in a large pan over medium heat. Sauté garlic for a few seconds , set aside. In the same pan, sear pork chops for 6 minutes on one side. Flip it over and cook it for 4 minutes or until preferred doneness.

3) Simultaneously , heat remaining olive oil in another pan and sauté carrots for about 8 minutes or until cooked through. Flip for even cooking. Drizzle remaining honey and add oregano. Season with salt to taste. Serve with steamed rice.

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Compiled Recipe – Adobong Pula

Adobong Pula

* 3 tbsp cooking oil
* ¼ cup annatto seeds (atsuete seeds)
* 1 head garlic, peeled and minced
* 1 kilo pork belly or shoulder, cubed
* 3 to 4 dried bay leaves
* ½ cup white vinegar
* 1 cup water
* salt (to taste)

1) Heat cooking oil in a saucepan over medium heat. Sauté annatto (atsuete) seeds for 2 to 3 minutes; strain oil and return to pan .

2) Sauté garlic in oil for 3 to 5 minutes. Add pork belly or shoulder and dried bay leaves ; cook for 10 minutes. Cook until pork fat is rendered and meat is browned.

3) Add white vinegar and water; simmer for 45 minutes or until meat is tender. Season with salt.

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Compiled Recipe – Grilled Pork Skewers

Grilled Pork Skewers

* 1 4-inch stalk lemongrass, plus 8 stalks
* 4 cloves garlic, minced
* 4 pieces coriander root
* 2 stalks green onions
* 500 grams round pork
* 1 ½ tbsp sugar
* 2 tbsp fish sauce
* ¼ tsp black pepper
* vegetable oil (for brushing)
* sweet chili sauce (to serve)

1) Pound (or whiz) together sliced lemongrass, garlic, coriander root and green onions until a paste forms using a mortar pestle (or food processor).

2) Mix together lemongrass and ground pork in a large bowl. Add sugar, fish sauce and black pepper.

3) Divide mixture into 8 portions; form each into a ball using your hands. (Note: Moisten your hands to prevent meat from sticking.)

4) Insert a lemongrass stalk halfway into each meatball. Mold meat around lemongrass stalk to form logs. Brush with oil.

5) Pre-heat a charcoal grill or grill pan. Grill skewers for 4 minutes on each side or until cooked through. Serve with sweet chili sauce.

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Compiled Recipe -Sinigang na Baboy sa Bayabas

Sinigang na Baboy sa Bayabas

* 2-3 cups water
* 1 kilo pork ribs or pork cubes, chopped to serving pieces
* 2 pcs tomatoes, quartered
* ½ kilo guava, quartered
* 2 pcs small red onions, sliced
* 3 pcs gabi (taro root), peeled and quartered
* 1 pc labanos (radish), quartered
* salt and pepper (to taste)
* 2 cups sitaw (string beans), sliced into 1 ½-inch pieces
* 5 pcs okra, sliced
* 2 small eggplants, sliced diagonally
* 1 bunch kangkong, removed from stems
* 1 tbsp patis (fish sauce)

1) In a medium-sized stainless pot, boil 2 to 3 cups water. Water should slightly be more than enough to cover the meat.

2) While the water is boiling, put the pork ribs one by one until every piece of meat is in the pot. Add the tomatoes and guava and cook for about 30 to 40 minutes or until the meat is tender.

3) Add the onions, gabi, labanos, salt and pepper then cook for another 8 minutes.

4) Then add the sitaw, okra and eggplants and simmer for another 6 minutes. Add in the kangkong and fish sauce, then let simmer for 5 minutes more.  Serve hot.

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food review

Food Review: Chop Stop

Craving for a pork dish  or any food that satisfies your hunger? You can check in at any Chop Stop branches near your location. You can try out their dishes such as Chops (Mushroom Gravy, Jack Daniel’s , Buffalo or BBQ) which comes along with Buttered Veggies or Nachos , Chomps (Bacon Quarterpounder, Meatball Spaghetti, Bacon & Eggs, Salisbury Steak and Fish Chops) and Chows (Buffalo Wings, Chows Platter, Bacon Cracklings, Cheesy Bacon Fries, Sour Cream Fries and Nachos). You can also order one of their desserts (choose from Red Velvet Mug Cake, Salted Caramel Milkshake,  Fudge Brownie Mud Cake and Oreo Milkshake).

We Love Chops

What I loved about Chop Stop is its design concept . You could see the traffic signs as its wall design. Perhaps, I could have taken a picture of its whole view. This was in Farmer’s Plaza, Cubao City.


What I tried during my visit here yesterday at Chop Stop is their BBQ Chops (pork).  This dish had just the right taste and you could also feel the crunchiness of its skin. I can’t help but love the savory sauce on this BBQ chops. Might as well try the other ones on my next visit here.