Ingredients:

1 Pound Lean Pork Chops

2 Teaspoon Virgin Olive Oil

1 Large Yellow Diced Onion

1 Cup Fresh Sliced Mushrooms

1/4 Cup Of Mineral Water

2 Teaspoon Dijon Mustard

2 Teaspoon Teriyaki Sauce

1 Pinch Of Black Pepper

1 Pinch Of Table Salt

8 Ounces Of Sour Cream

1/8 Cup Parsley

Information:

Serving Size 6

340 Calories Per Serving

8 Grams Of Fat

Cooking Directions:

Put the extra virgin olive oil in large frying pan. Brown pork chops all the way through. After brown on both sides remove lean pork chops and put fresh cut mushrooms and chopped onions to the pan and saute till tender but crunchy. Add the pork chops to the pan with the onions and mushrooms combine salt, Dijon mustard and water, bring it to a boil. After boiling for 30 seconds put on low to medium. Cover and simmer for an additional hour. Garnish sour cream.

Here’s how to prepare “Red Eye Beans and Rice”

Ingredients:

* 4 strips of bacon
* 3 stalks of celery
* 3-4 cloves garlic
* 1 medium onion
* 1 bell pepper
* 1 can kidney beans
* 1 can red beans
* 1.5 cups brown rice
* freshly-brewed coffee

Directions:

* Chop bacon into roughly 1-cm strips and fry over medium heat in a deep frying pan or medium saucepan.
* While the bacon starts to heat up, finely dice the celery.
* Give the onion a medium-fine chop and the garlic a crush/fine chop.
* When the bacon is just starting to release all its wonderful, glorious pig grease into the pan
* Chop bacon into roughly 1-cm strips and fry over medium heat in a deep frying pan or medium saucepan.While the bacon starts to heat up, finely dice the celery.Give the onion a medium-fine chop and the garlic a crush/fine chop. When the bacon is just starting to release all its wonderful, glorious pig grease into the panAt that point you should add the diced vegetables and a few generous grinds of black pepper.
* Some may note a slight visual resemblance to the British classic Bubble and Squeak. Indeed, this preparation, if properly compacted, will itself bubble and squeak to a degree. Much like the British dish, you want to get some bits and pieces of this vegetable/bacon mixture to brown very dark, perhaps even begin to burn. When the vegetables have lost a significant amount of their volume and some have attained a crispy texture and dark color, add enough freshly-brewed coffee to cover the lot. Stir briefly, then cover and simmer at least one hour. Add more coffee as necessary to keep everything covered. The vegetables should break down somewhat, though not completely.
* When they have reached appropriate doneness, open the cans of beans.
* Pour the beans and their liquid into the pan with the coffee/vegetable mixture.
* Simmer, covered, for at least 20 minutes. This would be a good time to start the brown rice which I somehow completely neglected to photograph.
* About 20 minutes before serving, take your favorite mashing implement and smash about a quarter of the beans. This will both thicken the broth and give a wonderful creamy texture to the finished dish.
* Leave the pan uncovered after doing this, and let the beans reduce slightly.
* Put one serving (whatever that is for you) of brown rice into a bowl, then spoon the beans over the rice. Top with bits of raw bell pepper.

Now that you have learned how to make red eye beans and rice, please be sure to view the other pork recipes.

Here’s how to cook “Pork Sinigang”

Ingredients:

* 3/4 kilo pork good for stewing
* 40 g. tamarind soup base
* 3 small tomatoes
* 1 medium onion
* a bunch of water spinach (kangkong)
* a bunch of winged beans
* 1 medium size white radish
* a couple of taro root
* 5 1/2 cups of water
* long green chili
* salt to taste

Directions:

The veggies all chopped up. Pick the leaves of the water spinach and the soft stem part. Peel and slice the radish diagonally. Slice the winged beans in the same manner. Peel the taro root and slice into half. Slice tomatoes and onion.Boil the pork in water. Season with a little bit of salt and cook until tender.Add in the tamarind soup base, onions and tomatoes. Drop the taro root as it takes quite some time to cook. Let it boil for about 10 minutes. Add in the radish. Cook for roughly about 7 minutes. Add in the winged beans and the stem of the water spinach. Cook till done for a few minutes. The moment the color turns to bright green it should be done. Add lastly the leaves of the water spinach. As soon as it wilts in the boiling stock, your sinigang is done!

Now that you have learned how to make pork sinigang, please be sure to view these other soup recipes.

Here’s how to Make “Lechon de Leche”

Ingredients:

whole suckling pig split roasted until crisp
15 gms. black pepper, ground

50 gms. salt
5 kls. suckling pig

Directions:

*Clean and prepare the suckling pig by scraping the bristles of the skin.

* In a small bowl, mix salt and black pepper; set aside.

*Rub the stomach of the suckling pig with the salt and black pepper mixture.

*Split with the skewer and roast over charcoal fire.

*Roast until crispy brown.

Here’s how to cook “Grilled Butterflied Pork”

Ingredients:

4 slices porkloin, cut into 1 to 1/2″-thick pieces
3/4 cup dry white wine
1/4 cup fresh lemon juice
1 tsp. Dry mustard

1 tbsp. Fresh rosemary, chopped
1 tbsp. Olive oil
freshly ground pepper

Directions:

To make the marinade, stir together the wine, lemon juice, mustard, rosemary, olive oil and pepper. Trim as much fat as possible from the pork slices. To butterfly the pork, cut slices almost entirely through to make them half as thick. Open up the two sides as if opening a book. With a flat side of a large knife, pound pork lightly to flatten a bit. Place pork pieces in marinade, cover, and refrigerate at least 3 hours. Drain butterflied pork and cook on preheated barbecue grill 8 to 9 minutes on each side, basting with leftover marinade towards the end of cooking time.

Here’s how to cook “Houston Special”

Ingredients:

1 k. pork liempo
1 tbsp. garlic, minced
1 tbsp. onion, chopped
1/2 cup banana catsup
1/8 cup soy sauce

1 tsp. sili, chopped
1/4 cup sugar
1/2 tsp. black pepper
1 tbsp. corn starch, dissolved in little water

Directions:

For BBQ Sauce: Sauté garlic in oil, add in onion and cook until it becomes transparent. Add catsup, soy sauce, sugar and sili. Simmer. Add cornstarch while constantly stirring the sauce to avoid lumps.

To grill: Grill pork liempo and brush with BBQ sauce from time to time.

Here’s how to cook “Aromatic Fish Soup with Potatoes”

Ingredients:

4 cups water
2 cups potatoes, peeled & halved lengthwise then cut crosswise into 1/2″-slices
2 med. tomatoes, peeled & quartered
2 tbsps. fresh mint, chopped
1 1/2 tbsps. fresh lemon juice
1 tsp. paprika

1/2 tsp. ground cumin
1/4 tsp. dried red pepper, crushed
1/3 cup + 1 tbsp. cilantro or parsley, finely chopped
2 cups white fish fillets, cut into 1″-thick pieces
3 tbsps. olive oil

Directions:

Combine first 9 ingredients in large pot. Add 1/3 cup cilantro and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Uncover and simmer for another 10 minutes.
Add fish and olive oil and simmer until fish is cooked, about 10 minutes. Using back of spoon, break up fish into smaller pieces. Season soup with salt and pepper. Ladle soup into serving bowls. Sprinkle with chopped cilantro, serve at once.

Here’s how to prepare “Lumpiang Shanghai”

Ingredients:

Filling:
1 1/2 cups ground pork
1/3 cup singkamas (jicama), chopped finely
2 tbsps. carrots, chopped finely
1 pc. onion, chopped finely
1 tbsp. Mama Sita’s Barbecue Marinade Mix
1 pc. egg, beaten

1 tsp. sesame oil
1/2 tsp. salt
2 tbsps. cornstarch
2 tbsps. cornstarch, mixed with:
1 pc. egg, beaten
15 pcs. lumpia (spring roll) wrappers cooking oil for deep frying

Directions:

* Combine filling ingredients in a bowl. Mix thoroughly.

* Spoon 1 tbsp. of the mixture onto the lumpia wrapper.

* Roll and seal by brushing the edge with the cornstarch-egg mixture.

* Repeat process until the filling has been used up.

* Deep fry in preheated 350°F oil until golden, for about 8-10 minutes.

* Drain off excess oil.

* Cut each piece into three.

* Serve with Mama Sita’s Sweet & Sour Sauce or Kim’s Sweet Chili Sauce.