Food Friday - Grilled Boneless Pork Chop

My husband is a little picky with meat, he only eats pork when its fried or grilled, so here, I grilled boneless pork chop that has been marinated with different herbs, curry powder and pepper!

For side dish, I fried string beans bundled up with bacon. Enjoy your weekend with more great food. Visit Maiylah's page.

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Lasang Pinoy Sundays - Red

Lasang Pinoy, Sunday Edition - RED

At first look you might wonder "that's orange not red...." True, as I have many times mentioned I am no good with Filipino foods, but when I started this foodblog I tried learning some of the more favorite pinoy dishes. As you can see the meat did not take on a red color, perhaps for lack of asuete or because I did not use tomato sauce only pure tomatoes. Iam posting this for lack of red...

Menudo is one of the many that I tried and yes, shameful as it may, this is my first time cooking it...=D

Ingredients:

1 small head of garlic (minced)
1 medium size onion (diced)
1/2 kilo pork meat (chunked)
1/4 kilo pork liver (cubed)
5 pieces chorizo Bilbao (cut, optional)
4 potatoes (peeled, cut in small cubes, fried)
2 carrots (peeled, cut, partly fried)
1 green and 1 red bell pepper (diced)
1 cup green peas
1/4 cup raisins (optional)
2 teaspoons of patis (fish sauce)
1 cup pork or chicken stock
3 tablespoons oil
3 tomatoes (diced)

How to:

1. In a pan or wok, heat oil. Saute garlic and onion.

2. Add pork meat, chorizo de Bilbao, and tomatoes. Let the tomato's juice ooze out by covering then bring to a boil.

3. Add patis and the stock.

4. Simmer for 20 minutes or until the pork is tender.

5. Add the liver, green peas, potatoes, carrot, bell pepper and raisins. Boil for another 2 minutes. Liver is easily cooked and gets tough when cooked longer so it better to put them at when the dish is almost done.

6. Season with salt and pepper according to taste.

7. Serve with rice.

For more glorious RED food, visit Ces' page.

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Wiener Schnitzel - Food for Which My City is Known For (2)

Since I wasn't able to promote much the food listing, it will be extended until the 30th. Blog about one or more food, until June 30, be it meat, pastry, canned goods, everything goes. Please include photos and recipes if you can so we get to try each. Please leave your url as a comment so I could go about rounding up our list by July 10. Please pass this to your foodie friends too!

This time, my contribution would be the Wiener Schnitzel. This cuisine was said to be originlly from Milan, Italy but they use veal instead of pork slices, thus the difference. A little calorie overload, though, wouldn't hurt once in a while =D



Ingredients:

Pork Slices
salt and pepper
flour
egg (beaten)
bread crumbs
oil for deep frying






How to:

1. Pound meat slices with a tenderizer/mallet and season with salt and pepper.

2. Prepare oil for deep frying. Put flour, egg, and bread crumbs in different plates then coat the meat slices in that order.

3. Deep fry until golden brown.

Serve with potato salad, or french fries and a squeeze of lemon or how the kids like, with ketchup.

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