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Pork Sinigang (Sour Stew with Pork)

¼ lb. pork shoulder (pork butt), cut into quarters
3 tomatoes, sliced
2 onions, sliced
5 cloves garlic, thinly sliced
3-4 cups kangkong (or spinach, or kale)
2 cups string beans, chopped 2 inch pieces
2 horse radish roots, peeled and sliced into ¼ inch slices
3 medium sized gabi, or starchy potato (or sweet potato)
½ cup tamarind paste (or 3-4 whole tamarind pods)
2-3 tablespoons fish sauce
2-3 tablespoons calamansi (or 2 tablespoons lemon or lime with 1 teaspoon honey)
5-6 cups boiling water
1 tablespoon salt
1 tablespoon pepper
1 teaspoon oil
Fresh parsley sprigs, optional




Season pork with salt and pepper. If using tamarind paste, incorporate into the marinade for the pork. In a large pot, heat oil and sear pork on all sides 3-5 minutes. Add garlic, onions, gabi, horseradish, and string beans and sauté 3-5 minutes. Add tamarind pods, if using, and the juice of calamansi and stir. Add boiling water, season with fish sauce, and salt and pepper to taste. Simmer for 10-15 more minutes, or until gabi is fork tender. Add the kangkong and tomatoes at the end and simmer for another 5-10 minutes. Add extra calamansi at the end for extra tartness. Before serving, remove the tamarind pods. Serve in a large bowl with rice and garnish with fresh parsley (optional).

Fried pork Cutlets with Sweet and Sour Fruit Chutney

4 pork cutlets, ½ inch thick (or 4 pork chops)
1 cup all-purpose flour for dredging
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2-3 tablespoons vegetable oil
1 pineapple (fresh), chopped to yield 1 cup
1 can of jackfruit, minced to yield ¼ to ½ cup
1 clove garlic, minced
1 tablespoon Sriracha or hot sauce
1-2 lemons or limes
2 tablespoons butter
2-3 tablespoons banana ketchup
¼ cup water
Additional salt and pepper to taste
2 teaspoons wheat grass or parsley, minced for garnish (optional)




Season pork cutlets with salt, pepper and garlic powder. Dredge in flour, shaking off excess. Heat vegetable oil in a large frying pan. Carefully place pork in hot oil and cook until golden brown on each side, 3-5 minutes on each side. Remove and rest. In the same pan, add butter and melt. Add pineapple, jackfruit and garlic and sauté. Add Sriracha, lemon or lime juice, and banana ketchup. Add pinch of salt and pepper and sauté. To loosen the sauce add 3-5 tablespoons water. To serve, scoop some of the sweet and sour fruit chutney on plate. Place pork on top. Garnish with minced wheat grass.


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