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Pork and River Spinach (kangkong)


Pork and river Spinach (1024x683)Kangkong………….River spinach, one of my favorite green leafy vegetables. It might be quite boring if we eat this by its own, so i decided to cook it the adobo way. As I find lots of unwanted pork cutlets in my fridge, stir-frying pork and this river spinach might be a good dinner for us. Well, since we have lots of expenses these days. I decided to create a 5 dollar meal challenge for my wife and my daughter. …………Did you know that kangkong or river spinach is rich in iron, calcium, phosphorus, carotene, sitosterol, protein, vitamins A, B1 and C and has a lot of health beneficial amino acids. Other pharmacological effects includes antitoxin, laxative, anti-inflammatory, diuretic, homeostatic and sedatives (sleeping effects). Water or river spinach has a good effect in the intestines as it has purgative properties because of its fiber content. It also acts as insulin-like properties to control blood sugar for diabetes prevention.

Ingredients: (serves 2-3 persons)

  • 2 tbsp oil
  • 2 cloves crushed garlic
  • 150 grams unwanted cut pork meats
  • 1 medium liced onions
  • 3 bunches of kangkong
  • 1/4 cup soy sauce
  • 2 tbsp vinegar
  • 3 pcs dried chillies(optional)
  • 1 tbsp sugar
  • 1/2 tsp pepper
  • pinchof salt

Procedures:

  • in a pan, heat oil and saute garlic and onions, add in pork and brown for 5 minutes or until tender. then add kangkong seasoned with salt & pepper and add the rest of the ingredients and simmer for 1 minute.
  • serve hot!!

Menudo (pork casserole)


menudo……………One of the popular dishes in the Philippines especially if you go to provinces celebrating their fiesta. I think almost every house know how to cook this dish. As you can see on my picture, you can eat “mountain of rice” in a serving of my menudo. Now I can say I already complete the “tomato base Philippine casserole”. For recap, I already posted Kalderetang baka(beef), Beef Mechado, and Apritadang Manok (chicken). They almost comes with the same ingredients just have differences on the meat. …………………Did you know that tomato base casserole are very healthy viands. Tomato for instance is very good in providing lycopene sources. Lycopene is also believed to play a role in the prevention of heart disease because it can prevent free radical damage to the LDL-cholesterol in your bloodstream. Lycopene health benefits extend to the prevention and/or treatment of other health conditions as well, including age-related macular degeneration, cataracts and exercise-induced asthma……..

Ingredients: serves 4-6 persons

  • 1 kl of pork meat diced
  • 200 grams pork liver
  • 1/4 cup lemon juice
  • 2 pcs potatoes (diced)
  • 1 pc carrots  (diced)
  • 1 pc capsicum (diced)
  • 4 pcs tomato chopped
  • 2 cloves garlic (crushed)
  • 1 med onions (sliced)
  • 3 pcs bay leaf
  • 3 tbsp soy sauce
  • salt & pepper to taste
  • 2 tbsp fish sauce(patis)
  • chillies optional

Procedures:

  • In a large sauce pan, place all ingredients except capsicum. bring to a boil using low heat for 45 minutes. (stirring every 5 minutes)
  • When almost cook, add in capsicum and cook for a minute. Enjoy!!!

Lechon Paksiw


Lechon Paksiw…….It’s a dish mainly made with garlic, vinegar and mang tomas sauce. It is made from a leftover lechon (roast pig) or lechon kawali. or even some fried pork leftover such as crispy pata or fried pork chop and even traditional roast pork. Usually, the pig head, the legs and hocks  and some meaty bones leftover are the main ingredients to cook this meal. This is the best way to recycle the meal instead of reheating it again and serving it to your table………….Did you know that lechon paksiw main ingredients is vinegar? and vinegar helps the body absorb calcium. Salad greens are full of calcium. If in some reason you have stopped drinking milk due to some concerns, a vinegar with salad might be your best source for calcium. or simply a fried pork chop with vinegar dipping sauce will simply do it….

Ingredients: depend on your leftover

  • 2 tbsp oil
  • 3 cloves garlic crushed
  • 1 medium onions sliced
  • your leftover fried or roast pork (lechon)
  • 1 cup sarsa ni mang tomas (or substitute 2 tbsp of soy sauce if you don’t have this sarsa)
  • 2 tbsp vinegar
  • salt and pepper to taste

Procedures:

  • In a teflon pan, heat oil and saute garlic and onion, then pour over leftover meat and stir fry for 5 minutes allowing the garlic and onion flavor to absorb the flavor. then add in the rest of the ingredients.
  • Serve hot with steamed rice
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