About 3 or more cups leftover pork carnitas (Mexican Pork Carnitas recipe) 1 can black beans Homemade Enchilada sauce (recipe below) or 1 can store bought red Enchilada sauce 4 to 6 corn tortillas 6 roasted Anaheim peppers skinned and seeded (optional) 1 10-oz. pkg. grated Monterey Jack cheese or Mexican blend To make casserole:Continue reading “Pork Carnitas Enchilada Casserole With Homemade Enchilada Sauce”
Category Archives: Pork
Mexican Pork Carnitas
Carnitas means cut-up pork in Spanish. They are sold in packages labeled “Pork for Carnitas” and are usually in about 4.5 to 5 lbs. packages. The meat may have been pork trimmings. Or, you can get pork shoulder, loin or butt and cut them up yourself in 2” cubes. Ingredients: 4 – 5 lbs. PorkContinue reading “Mexican Pork Carnitas”
Pork Guisado
This pork dish is similar to Pork Menudo and Pork Afritada and Pork Sarciado. In fact, all have the same method of cooking; they only vary in some ingredients by addition, substitution or subtraction. Sarciado in the Philippines means a dish cooked in tomatoes or as in sarsa (saucy tomato-based salsa). The term sarciado isContinue reading “Pork Guisado”
Menudo (Filipino)
As you see, Filipino menudo is not the same or even close to Mexican menudo. It is more of a gravy than a soup. And again, this is my own concoction and you can also try your own. Different ethnic groups have different ways of cooking menudo in the Philippines. Some recipes have hotdog orContinue reading “Menudo (Filipino)”
Charred Pork In Homemade Sauce
Pork Country Ribs In Homemade BBQ Sauce This country style pork ribs barbecue is very delicious. I learned this from a friend in Aurora, Illinois many years ago. It is not a Filipino dish and I guess you can call it a Yankee Barbecue (no offense). It does not matter; it is super good andContinue reading “Charred Pork In Homemade Sauce”
Pork Steak (Tocino)
Tocino (Spanish) is bacon in English. But this is not bacon but the taste is similar to bacon. This tocino is a popular dish in the Philippines but are usually bought marinated at the market and cooked at home. Traditionally, they are dyed red. They are available here in the U.S. frozen in some AsianContinue reading “Pork Steak (Tocino)”
Paksiw Na Lechon (from leftover roast)
There is usually some meat left in a roast, especially if it was a whole pig as in Filipino lechon. This dish is what I always waited for after a Fiesta because I like the taste of it eaten with rice. It is tangy and sweet with delicate flavor of the herbs in it. Traditionally,Continue reading “Paksiw Na Lechon (from leftover roast)”
Pork Shoulder Roast/ Fresh Ham Roast
Lechon in the oven Slash the rind on the pork horizontally about 1/2 “ apart or cut like diamonds. Marinate the whole shoulder in brine made of 1 cup salt in 1-gallon water. Make sure everything is in the solution and weigh it down with a large bowl or plate. If the weather is coldContinue reading “Pork Shoulder Roast/ Fresh Ham Roast”
Filipino Barbecue (Grilled Pork On A Stick)
I assume you all know what Filipino barbecue is. It is the most popular street food in the Philippines, not only in Manila but also around areas close to the U.S. Military bases. Most Americans who were in the military and were stationed or had been in the Philippines heard or have tried “monkey meatContinue reading “Filipino Barbecue (Grilled Pork On A Stick)”
Longganisa (Sweet Sausage)
This longganisa or sausage is the same type and flavor as the store-bought red colored longganisa at the Asian market that come frozen in packages. They are labeled sweet Pampanga Longganisa. Pampanga is a province north of Manila that made this famous. Mix together in a large mixing bowl: 2 lbs. ground pork (coarse ifContinue reading “Longganisa (Sweet Sausage)”
