Tue Jun 18, 2013
I think it took a few times for my (now) mother-in-law to coax me out of my food-adverse shell and finally try the bright red meat that commonly adorned the breakfast plates she served back in the days when I was still courting my wife. Luckily it didn't take more than one bite to fall in love this porky delight—sugary sweet, meaty, and filled with delicious slightly soft, slightly chewy fat—and it instantly became a favorite in my morning meaty vernacular. This my friends is the glory of tocino, and I'm hear to spread its good graces to all that will listen.
More and recipe after the jump >>
Tue Jun 11, 2013
I may talk a barbecue game, but when it comes to cooking swine, Filipinos are at the top of their game. For all the Carolina whole hogs, smoked pork shoulders, and braised bellies I've had, nothing quite matches the simplicity and utter mastery of Filipino lechon—whole roast pig. I'd love nothing more than to learn this fine art of rotisserie swine cooking, but I'm short on a giant rotisserie, hogs, and a mentor. So when wanting to do some Filipino style pork, I took things to a smaller scale and looked to lechon liempo—Filipino roast pork belly.
More and recipe after the jump >>
Fri Sep 26, 2008
It's a sad time of year, the Meatwave is winding down, with only one left of the season now. To make the most of the time we have left together, I made sure that Penultimeat was a huge porky feast. No one does pork like the Filipinos, so I went to the store, bought a 9lb pork shoulder and divided up into 3 different Filipino treats.
More after the jump >>
Thu Jul 5, 2007
I'm heading down to Houston for a quick visit to celebrate Kristin's Mom's birthday. Houston always means non-stop delicious Filipino food, as her Mom tends to feed us constantly. Lost in my thoughts of the tocino, empanadas, and adobo that are sure to grace my plate in the next few days, I remembered a remnant of the Filimeato Feast that never seemed to make it to the blog. Call it laziness or lack of time (I'm sticking with the later), but my intended post about Chicken Inasal was never written. This by no means is a reflection on the status of the dish, and it's about time I give another piece of Filipino cuisine the time in the spotlight it deserves.
More and recipe after the jump >>
Tue Jun 5, 2007
What was I thinking when I attempted to make Filipino BBQ last week from a cookbook? Why would I ever do that when I have direct connections to family from the Philippines that could have warned me what I was doing was wrong? I don't really know why I chose to do things the way I did, but I made sure to correct the problem before the grand Filimeato Feast. I went straight to the source for a recipe, provided by the bbq maker in the gf's family, and the end result was everything I ever wanted.
More and recipe after the jump >>
