Have You Tried Pork Steak - Filipino Style?

Unlike most of Western cuisine, Filipino dishes are more on the sweet and salty variety. Filipino style pork steak recipe is an amalgamation between the sweetness of the pork and brown sugar, paired with the saltiness from the soy sauce for that savory goodness.

In this recipe, I use pork chops because the fat content gives the lean meat its buttery taste, which adds more flavor to the dish. You can also use other pork cuts or slices if you want. Just make sure to pick marbled cuts or slices that include the fats (it's pork after all). Pure lean meat can dry out quickly when cooking.

With that being said, try this recipe out and get back to me afterwards with your comments.


Bon Appetit!

Pork Steak Recipe 

(Serves 4)

Ingredients:

• 4-5 pieces pork chops (1/2 kilo)
• 60 mL soy sauce
• 2-3 garlic cloves, crushed
• 1/4 cup lime or lemon juice
• 1/2 cup cooking oil
• 2 medium-sized onions, sliced into rings
• 1 1/2 cups water
• 1 tablespoon brown sugar (can substitute with table sugar)
• Salt and pepper to taste

 

Directions:

1. In a large bowl, combine pork chops, lime juice, garlic and soy sauce. Marinade overnight or at least for 1 hour.
2. Heat a frying pan then pour-in the cooking oil.
3. Turn the heat to medium and pan-fry the marinated pork chops for about 4 minutes per side. Make sure they sizzle once you place the meat on the pan.
4. When pork chops are cooked, remove excess oil. Pour in the remaining marinade and water and let it boil. 
5. Turn the heat to medium low and simmer for about 45 minutes or until the pork is tender. You may have to add water as needed.
6. Stir in the brown sugar, then season with salt and pepper to taste.
7. Add the sliced onions and cook for another 3 minutes.
8. Turn off the heat and transfer the contents of the pan to a serving plate.
9. Serve.

Photo Credits: www.panlasangpinoy.com/wp-content/uploads/2011/02/Pork-Steak.jpg

Source: www.panlasangpinoy.com/2011/02/20/pork-steak-recip

Lemons, Anyone?

There is something about lemons that makes it so appealing. It must be the tang of the fruit (it is a fruit, right?). Even thinking about it leaves my mouth puckered a little bit for a second. Experts say that the juice and zest of the lemon provide a series of health benefits for the body. Probably because lemons are rich in antioxidants. As you may already know, antioxidants fight free radicals that are responsible for inflicting different kinds of ailments and diseases to the body, such as cancers and skin diseases to name a few. The juice of the lemon even helps lower the amount of bad cholesterol (Low-density lipoprotein or LDL) in the body, which is certainly a good thing.

With that said, if you are looking for a great recipe that involves the use of pure lemon juice, I will share to you a recipe that I got from a cooking show called Everyday Italian. It is hosted by none other than chef Giada De Laurentiis herself and she is, by far, one of my favorite female chefs (she even looks hot for her age which is definitely a plus for me). Her recipe was for a basic lemon pasta (spaghetti) but I figured that lemon would go well with shrimp (squid, fish or even clams works just as well), so I just had to add it to the recipe. 

Bon Appetit!

Lemon Pasta with Shrimp

You will need the following (yields 3 servings):

• 1/2 pound pasta (i.e. spaghetti, penne or fussili)
• 9-12 pieces shrimp (peeled and *deveined)
• 1/3 cup oil (preferably olive oil)
  
• 1/3 cup grated cheese (preferably Parmesan or Pecorino Romano)
• 1/4 cup fresh lemon juice
• Salt and (coarsely grounded) black pepper
• 1/4 cup chopped fresh basil leaves and 1/2 tablespoon lemon zest for garnish (optional)

 

Directions in 8 Easy Steps:

1. Cook the pasta first by placing them in a large pot of boiling salted water until tender but still firm to the bite (this is called al dente, in culinary terms). 
2. Stir occasionally, about 8 minutes or follow package instructions of your pasta.
3. While checking for the pasta to be done, whisk together in a bowl the olive oil, grated cheese and lemon juice until they are thoroughly blended.
4. Once your pasta is al dente, drain the pasta using a coriander but reserve at least a cup of pasta liquid first for later use.
5. In another pan, pour a tablespoon of cooking oil and cook the shrimp about 2 minutes per side or until their color turns pinkish-red. You can marinate the shrimp beforehand using a few drops of lemon juice, salt and black pepper. It is important not to overcook the shrimp so as not to get a rubbery texture.
6. Toss the pasta, shrimp and the lemon sauce in a large bowl. Add about 1/4 cup of the reserved pasta liquid at a time until you arrive at a desired consistency (thickness of the sauce).
7. Adjust the taste by seasoning the pasta with salt and pepper.
8. Garnish the dish with lemon zest and chopped basil (optional).

Legend:

*Devein: To make a small, usually lengthy, vertical incision on the backside of the shrimp to remove its vein.

Photo Credits: www.wikipedia.org, www.foodnetwork.com