My Cooking
I grew up eating Filipino food and many of the dishes have created great life memories for me and Sisig is one that stands out.
The first time I had Sisig was when I visited the Philippines as an adult. My friend and I thought it would be a great life experience to visit the Philippines on our way to Ireland. We spent two weeks in Manila, the capital of Philippines with my uncle and cousins. It was then that I was introduced to Sisig and the delicacies of Filipino bar food.
Photo by Jun Pang
Nothing fancy here but it’s open for fancy stuff. Chuck some smoked paprika into the braise to add little more flavour or saute some chorizo sausage in before you add the liquids, it lifts the dish to another level. The polenta can also be added to like a little truffle oil at the end or saute mixed mushrooms in butter and fold it through just before serving and finish it off with a poached egg – bloody beautiful!
Continue reading “Tomato & Pork Neck Chop with Olives, Capsicum & Speck served with White Polenta”
Braised Pork with Udon Noodles & Spring onion & Black Vinegar Dressing
Serve6
What is it about braised pork? I love it but I guess it is because I grew up with it. In Filipino cooking, braised pork is a norm, like in adobo or sinigang, a dish cooked in tangy clear broth seasoned with tamarind juice, a dish so clean in flavours, light and not too “porky”. Seriously, you can braise pork and drink the juice!?!? Think about it, you wouldn’t drink the juice off a roast pork now would you?
Prawn and Pork Wanton Soup with Egg Noodles and Bok Choy
Serves 4