Category Archives: Meat

Grilled Spicy Pork Salad (Dinakdakan)



“Dinakdakan” Ilocano’s famous Pork Recipe in the Philippines

Dinakdakan is a word used by Ilocano’s as name for this grilled pork recipe. It is a well known recipe in all Ilocano towns in the Philippines and has been tailored by other regions because of its wonderful flavor and simple preparation. We have unusual ways of preparing Dinakdakan these days, as many make inventive twist on its taste and preparation.

For Grill and boil:

  • 1/2 lb Pork ear
  • 2lb Pork belly
  • 1/2 lb Pork nape
  • 1/2 lb Pork tongue
  • 1/2 lb Pork liver
  • 1/2 lb Pork intestine (optional grilled or boiled)

For the seasoning:

  • 4 pcs kalamansi (Use Lemon or Lime to substitute)
  • 1/4 cup Coconut Vinegar
  • 2 Chopped onions
  • 4 Chopped chili
  • 4 Stalks Chopped green onion
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/8 lb Pork’s brain (boiled)
  • 3 spoon Mayonaise (optional)

1. Grill all the pork ingredients until golden brown and simmer the pork brain for 10 mins
2. Slice the grilled pork into bite size
3. In a bowl, mix the sliced grilled pork with the boiled pork brain and the rest of the seasoning
4. Add salt and pepper to taste
5. Add mayonnaise to make it thick, this is optional.

Pork Belly Sandwich – Bahn Mi

Pork Belly Banh Mi

Pork Belly Banh Mi

Pork Belly Sandwich – Bahn Mi

Pork belly sandwich recipes – Bánh mì is a Vietnamese term for all kinds of bread. Bread, or more specifically the baguette, was introduced by the French during its colonial period. The bread most commonly found in Vietnam is a single serving baguette, therefore the term bánh mì is synonymous with this type of bread. The bánh mì is usually more airy than its western counterpart, so as a result, has a thinner crust.

 45 min
 2 hrs
 4 Large Sandwiches


2 1/2 Pounds pork belly
4 8 inch Baguettes
2 Tablespoons sesame chili oil
1 Teaspoon kosher or sea salt
1 Teaspoon black pepper


1 Egg yolk
1 Pinch salt
1 Cup Canola or Vegetable oil
2 Tablespoons Sriracha or other hot sauce
2 Teaspoons water
1 Teaspoon lime juice


2 Cups red cabbage, shredded
1 Cup daikon radish, sliced thin
1 Tablespoon sugar
1 Pinch salt
1 Cup carrots, shredded
1/3 Cup rice wine vinegar
Cucumbers, sliced thin (topping)
Cilantro (topping)


1. To make spicy mayo sauce, whip together yolk, water, lime juice, and salt in a medium mixing bowl. Set mixture over warm water and whip constantly until the mixture is steams and foamy. It should thicken slightly, but not harden totally.

2. Take away mixture from warm and start whiping in oil slowly. Begin with just little drops and gradually work up. Whip in the whole cup of oil which should form a chunky mayonnaise.

3. Stir in hot sauce and store mayo in the fridge until needed. You can also just stir hot sauce into one cup of store-bought mayo.

4. To make the coleslaw, shred carrots and cabbage. Cut into thin planks. Flip together with vinegar, sugar, and salt. Make at least 30 minutes before you utilize it.

5. To cook pork belly, put it skin side up in a frying pan. Using a very sharp knife, Slice into the fat of the belly. But try not to cut all the way dow. Make a grid of small cuts on the skin.

6. Rub pork belly with sesame chili oil and season it with salt and pepper.

7. Bake pork belly at 500 degrees for 30 minutes. Then reduce heat to 350 and bake for another 45-50 minutes until pork belly is cooked through and a lot of fat has rendered out of it.

8. Once belly has cooled a bit, slice it into small chunks.

9. To make a sandwich, toast baguette and slather it with spicy mayo. Add a layer of pork belly and top it with the slaw. Top with fresh cucumbers and cilantro and serve immediately!

Twice Cooked Pork Belly


Twice cooked pork  belly

Twice cooked pork belly

This is an easy, tender Chinese-Filipino dish that is packed full of flavor. Preparation and marinating takes longer than cooking this pork. Marinated pork belly is steamed, then stir-fried and tossed in a scrumptious spicy sauce.

Ready in 2 hours 30 mins

Makes: 3 – 4 servings
2 teaspoons soy sauce
500g skin-on, boneless pork belly
2 teaspoons rice wine
2 tablespoons sweet bean paste
1 tablespoon chilli bean paste
2 teaspoons sugar or to taste
1 tablespoon rice wine
2 tablespoons cooking oil
2 green chili peppers, chopped
3 spring onions cut into 2cm lengths
1 tablespoon cooking oil
Chicken stock granules to taste

Preparation method
Extra time: 2 hours, marinating
Prep: 20 minutes
Cook: 30 minutes
1. Stroke the pork belly with 2 teaspoons soy sauce and 2 teaspoons rice wine. Let it sit for 2 hours.
2. Place the pork belly meat on a heat-safe dish then place it on a steamer tray, steam for at least 20 minutes.
3. Then, mix the sweet bean paste and chili bean paste in a bowl. Add the sugar and 1 tablespoon rice wine. Mix well to form a sauce, set aside.
4. After 20 minutes, the pork should be cooked, let it cool. Cut the pork belly into thin slices.
5. Heat a wok or fry pan over medium heat, and pour in 2 tablespoon cooking oil. Add the pork and stir it for a few minutes until the meat color is light brown. Set the pork aside and reserve the oil in the wok.
6. Heat the reserved oil in the wok and stir-fry the chilies and spring onions for 1 minute. Remove and set aside.
7. Heat 1 tablespoon oil in the same wok until hot. Pour in the sauce and stir until its aromatic. Add the pork back into the wok and stir until the pork is evenly coated with the sauce.
8. Add the chilies’ and spring onions and toss. Season with chicken stock granules and serve.
Rice wine, sweet bean paste and chili bean paste can be purchased in Asian specialty shops or online.

Crispy Pork Belly Lechon Kawali

Crispy Pork Belly

Crispy Pork Belly

Crispy Pork Belly Lechon Kawali

What is Lechon Kawali? Lechon Kawali is made of a whole chunk of fried pork belly turned into a flavorful pork recipe along with its crunchy, crackling taste; The final product is a salty pork skin with a tender and juicy meat inside. Most of the people love this Filipino pork recipe as it is easy to prepare. There are many ways of cooking this delicious recipe. Some cook it with pork being frozen first after it is boiled with water and seasonings. This technique allows the skin to be crispy but takes time to freeze the pork. Others also use a sun drying method which is not recommend.Follow this steps and you will have a crispy and juicy lechon kawali


1lb pork belly
1 tsp Dry Ginger Powder
1 tsp Five Spice Powder
1/2 tsp white pepper
2 tsp salt


Wash the meat under cold water.

Immerse the pork belly meat in a pot of water and boil for about 15 minutes on medium heat.

Take away the pork and rest it in a strainer to let it dry for about 15 minutes. You may take the additional step of patting the pork belly skin dried up with a paper towel for extra crispy skin.

Poke the pork with a knife a few times and rub the spices and salt on the flesh only (not the skin). We suggest layering the spices in the following order: 5 spice powder, spiced ginger powder, white pepper and salt.

Let it cure for 1 hour, though over night is better for a deeper flavor.

In a oven or a large cast iron pan, fill up it with oil sufficient to cover the skin of the pork belly. Stay away from using olive oil since it has a short smoking point. You can put the pork belly in pan while the oil is still cold to prevent splatter. WARNING!!! The pork will splash a lot, so it is better to use an oven with a heavy lid or use a splash screen to place over your frying pan.

Fry the skin side first for roughly 5 mins or until golden brown and crispy, turn it on the side and fry it only for a min or two, repeat on all sides (it is best not to fry it on the flesh side for too long as it will toughen the meat) Frying is a skill learned over time, so if the skin is burnt, you can scratch it off with a kitchen knife.

Let it rest until cool to the feel and cut into large  slices.

Pork Belly Buns



1 slab pork belly (about 2 pounds)
1 tablespoon cooking oil
2-3 cloves garlic, finely minced
1 tablespoon finely chopped fresh ginger
1 fresh chili pepper, minced (optional)
1 green onion, chopped
1/4 cup packed brown sugar
2 tablespoons rice vinegar
3 tablespoons Asian fish sauce
1 tablespoon soy sauce
1/2 cup waterFOR THE BUNS
14 ounce package of steamed bun flour (banh bao)
+ ingredients as per package instructions (I used milk, sugar, oil)
3 tablespoons all-purpose flour for dusting work surface
16 squares of parchment paper (about 4″x4″)FOR THE CHILI SAUCE
1 stalk green onion, minced
1 fresh chili, minced or sliced very thinly
1 teaspoon rice vinegar (or white vinegar)
1/4 teaspoon salt
2 tablespoons cooking oil
3 tablespoons hoisin sauce
Kimchi (optional)


1. Preheat oven to 275F. Wrap the pork belly in heavy tin foil (or use 2 layers). Place on baking sheet and roast for 2 hours. Remove from oven and let cool before refrigerating at least 2 hour or up to 2 days.

2. Unwrap the pork belly, and slice into 1/2″ pieces

3. In a large bowl, whisk together the brown sugar, rice vinegar, fish sauce, soy sauce and water.

4. Heat a wok or large saute pan over high heat. When hot, swirl in cooking oil and add several slices to the wok, but do not overlap. Fry each side until browned. Remove to plate. Repeat with remaining.

5. Turn the heat to medium-low. Add in the garlic, ginger, chiles (if using) and green onion. Saute for 30 seconds until fragrant. Pour in the remaining caramel sauce into the pan.Return the pork belly slices back into the wok and let simmer for 10 minutes.

1. Follow the directions on the package to make the dough, cover and let rise for 20 minutes.

2. Sprinkle clean work surface with the all-purpose flour. Place the dough on work surface and cut into 16 equal pieces. Roll each piece into a ball and keep all balls loosely covered with plastic wrap or towel. You’ll work with 1 ball at a time, keeping the rest covered.

3. Use a rolling pin to roll out each ball into an oval, about 4″x3″. Fold the oval in half to create bun shaped. Place on parchment square. Keep covered loosely with plastic wrap or towel to prevent drying out. Repeat with remaining dough.

4. Prepare steamer (see photos above). Steam the buns for 15 minutes. You’ll have to steam in 2 or 3 batches (avoid overcrowding the buns).

Place the green onion, chili, vinegar and salt in a small heatproof bowl. In a small saucepan, heat the cooking oil until smoking, remove from heat and immediately pour on top of the green onion mixture. Please be careful, the oil will bubble and crackle.

To serve, carefully open each bun, spread a bit of hoisin sauce in the bun. Add a slice of pork belly and top with the chili sauce. Add a bit of kimchi if desired.

Pork Belly Braise in Adobo Sauce

Pulled Pork Belly Adobo

Braised Pork Belly Adobo

I’m always was fond of eating pork adobo for dinner, the scent of sourness and sweetness that caress your tongue and the tenderness of the pork when cooked over a period of time.. And whenever I think about it my stomach gets excited…Adobe is a great pair for a hot steam rice.  But the calorie count and carbohydrates the rice has  now I am watching my diet, I am thinking to make a healthy Adobo. I will still have my favorite Adobo with a twist.

So I will share this recipe for you to decide with your palate the taste of cuisine… Happy cooking!

1 p0und Pork Belly cubes

3 cloves garlic (crashed)

1/4 cup soysauce

1/4 cup vinegar

4 tbs oil

1 tbs crashed pepper

2 white onions (chopped)

3 pcs bay leaves

1 cup water

Sautee garlic and onion into oil. When brown, toss in pork cubes, brown all sides for 5 minutes then add chicken. When slightly brown, add remaning water, soysauce, vinegar, cloves, bay leaves and pepper. In low heat, bring to a boil until meat is tender. Braised it in a slow fire for 1-3 hours , depending how tender you want your pork, add a tsp of sugar to even sour taste.

Now for the twist.

Bagoong Kalo-kalo (Shrimp paste fried rice)

This traditional Thai rice dish is usually served with caramelized pork pieces to complement the salty rice and sour mangoes. Cook the pork just like adobo but with more sugar and simmer until the sauce caramelizes and coats the pork pieces.

1 small (175 g) green mango, cut into thin strips
1 medium (50 g) onion, sliced
5 cups cooked rice
1 head garlic, crushed
1 can (140 g) Tomato Sauce
1 pc egg, cooked as omelet then cut into thin strips
1/2 cup ground pork
2 pcs siling haba (cayenne pepper), seeded then sliced
1 stalk green onion, chopped
1 Tbsp ginger strips
1/4 cup oil
3 Tbsp bagoong alamang (shrimp paste)

Saute garlic, onion, ginger, sili, ground pork and alamang in oil. Cook for 5 minutes.

Add Tomato Sauce. Cook for another 5 minutes.

Add rice and mango. Cook for 2 minutes, stirring continuously.

Serve with green onions and egg strips on top.

Soy and Star Anise Braised Pork

Soy and anise braised porkSoy and anise braised pork

This soy and anise pork has been worth the wait, though – here, belly pork is braised in a deeply fragrant and savoury sauce until it’s so tender that it positively melts in the mouth.

Star anise is a beautiful, flower-shaped spice from a Chinese evergreen; it’s an entirely different species of plant from European anise, although it has a similar flavour. It’s one of the aromatics used in five-spice powder, and has a warm, intensely fragrant taste. There’s been something of a shortage of the spice in recent years because an acid found in star anise is used in making Tamiflu, the anti-influenza drug. Happily for the cooks among you (and those with flu), drugs companies have since started to synthesise shikimic acid, so star anise is back on the shelves again. The Chinese use it as an indigestion remedy – you can try it yourself by releasing a seed from the woody star and chewing it after a meal if you feel you’ve overindulged.

This recipe capitalises on the affinity star anise has for rich meats like pork. Belly pork is one of my favourite cuts of meat (you can find some more recipes for belly pork here) – it’s flavourful, has brilliant texture, and the fat gives it a wonderful unctuous quality as it bastes itself from within. To serve four with rice and a stir-fried vegetable, you’ll need:

1 kg pork belly
1 tablespoon honey
1 teaspoon five-spice powder
2 tablespoons lard or flavourless oil
5 cloves garlic
6 shallots
4 flowers of star anise
2 tablespoons soft brown sugar
4 tablespoons dark soy sauce
2 teaspoons salt
250 ml pork or chicken stock

Using a very sharp knife or a Chinese cleaver, chop the pork into strips about 1.5 cm thick. (Do not remove the skin, which will become deliciously melting when cooked.) Mix one tablespoon of the soy sauce with the honey and five-spice powder in a bowl, and marinade the sliced pork in the mixture for an hour.

Chop the garlic and shallots very finely. Heat the lard to a high temperature in a thick-bottomed pan with a close-fitting lid, and fry the garlic, shallots, star anise and brown sugar together until they begin to turn gold. Turn the heat down to medium, add the pork to the pan with its marinade, and fry until the meat is coloured on all sides.

Pour over the chicken stock, and add the salt and the rest of the soy sauce. Bring the mixture to the boil, reduce to a gentle simmer, cover and continue to simmer for two hours, turning the meat every now and then. If the sauce seems to be reducing and thickening, add a little water.

This is one of those recipes which is even better left to cool, refrigerated, and then reheated the next day.

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Roasted Turkey with Lemon Grass Stuffing


This is an Asian style of cooking the turkey

Serving size: Serves 4
Cooking time: More than 2 hours


250g sea salt
200g sugar
6 bay leaves
1 tbsp whole peppercorns
1 litre hot water
7 litres cold water
4kg turkey
125g softened butter
Salt and white pepper
2 cups white wine
1 cup chicken stock
125g softened butter
1 onion, diced finely
½ cup parsley, chopped
1 tbsp fresh thyme (or lemon thyme)leaves
1 tbsp lime zest
1 tbsp lemon zest
2 cloves garlic, finely chopped
250g fresh breadcrumbs
2 eggs
150g macadamia nuts, chopped
Juice of 1 lime
1 lemongrass stalk, white part only, chopped finely



Step 1 Make brine Place salt, sugar, bay leaves and peppercorns in jug with 1 litre hot water. Stir to dissolve. Refrigerate until cool. Add cooled liquid to 7 litres cold water in saucepan. Place turkey in brine, cover with tea towel or lid and refrigerate for 24 hours. Two hours before roasting, remove turkey from brine and pat dry with paper towel. Return to fridge until ready to stuff.

Step 2 Make stuffing Melt butter in frying pan and add onions, parsley and thyme. Gently fry until onion is softened, then tip into bowl. Add remaining ingredients and mix well. Refrigerate to cool. Spoon stuffing into turkey cavity.

Step 3 Prepare turkey Preheat oven to 180°C (160°C fan-forced). Place turkey on wire rack in baking dish and rub all over with softened butter. Season well with salt and white pepper. Pour wine and stock into dish and cover turkey breast with foil. Roast for 1 hour, basting frequently. Remove foil and continue cooking for another 30 minutes until golden brown. Continue
to baste – add more stock if required. Test turkey for doneness by piercing the thigh with metal skewer. If juices run clear,
turkey is cooked.

Step 4 Remove from oven, cover for 10 minutes to rest, then carve.

To make a simple gravy…

Drain off any excess pan juices. Place baking dish over medium heat and scrape bottom of pan to loosen any baked-on bits. Add about 2 cups of stock (or vegetable water) and a dash of wine if you like. Dissolve 2 tbsp of cornflour in a little cold water, then slowly add to gravy, whisking to prevent any lumps. Stir over low heat until sauce thickens to your liking. Add salt and pepper if needed.

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Thanksgiving Roasted Turkey



* 1 (14 to 16 pound) frozen young turkey

For the brine:

* 1 cup kosher salt
* 1/2 cup light brown sugar
* 1 gallon vegetable stock
* 1 tablespoon black peppercorns
* 1 1/2 teaspoons allspice berries
* 1 1/2 teaspoons chopped candied ginger
* 1 gallon heavily iced water

For the aromatics:

* 1 red apple, sliced
* 1/2 onion, sliced
* 1 cinnamon stick
* 1 cup water
* 4 sprigs rosemary
* 6 leaves sage
* Canola oil


2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

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