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Not Another Food Blog

Category Archives: pork

Cantonese Pork Belly with Grilled Peach Slaw

25 Thursday Aug 2016

Posted by notanotherfoodblogca in asian, chinese, comfort food, easy, food, mexican, pork, pork belly, recipe, recipes, summer, Uncategorized

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Tags

BBQ, peach, pork belly, recipe, recipes, summer

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Ohhh boy. I made such an INSANE Asian fusion dish, which I swear had angels singing (or crying tears of joy) because it was on a whole ‘nother level! My boyfriend even said it’s up there in his top five dishes of all time!

Five spice pork belly with grilled peach slaw – who would have thought that they’d be crazy good together?  I really, really loved how the warm, slightly salty flavours of the five spice Cantonese pork belly complemented the tangy but sweet Southwestern inspired slaw. The first bite is an explosion of flavour and crunch (did you see that crackling?!) that just works well and tingles your lips at the same time.

What really helped elevate this dish was using local peaches from Niagara, which were SO sweet and juicy. They didn’t have to travel that far like the peaches from the US, and are in season right now in Ontario. This was my first time grilling them and can definitely say their sweetness is brought out even more after being barbecued! It’s perfection tossed together with homegrown cherry tomatoes, shallots, parsley, red pepper and lime juice. I was trying to find a kickass recipe that involved peaches for the Loblaws Share the Food Love contest, and this did not disappoint!

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Ah, pork belly, my second favourite type of meat… with ribeye being the #1. LOVED this so much. The five spice, shaoxing wine, salt, pepper and a touch of soy sauce worked really well. Not to mention it was baked at a low temp, and then put on broil for a few minutes to get that crunchy crackling. I used an interesting technique, placing sea salt on top of the skin so that the skin doesn’t cook while it bakes and allows you to finish the crackling evenly at the end.

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Overall, not complicated to make, and the payoff is huge. The vibrant colors and fresh flavour of this summery dish leaves me feeling bittersweet that summer’s about to end – make this dish ASAP and serve it with salad!

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Get the Recipe!

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Cuban Roast Pork

10 Sunday Jul 2016

Posted by notanotherfoodblogca in comfort food, cuban, pork, recipe, recipes, Uncategorized

≈ 1 Comment

Tags

black beans, cuban, cuban roast pork, plantains, recipe

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I’ll have to admit that I tried making Cuban Roast Pork last year and it didn’t turn out good. At all. As in, it was the only dish that I’ve EVER cooked which didn’t pass my expectations. The only reason why is because I cooked it for around 3-4 hours, when you should really bake it for 6-8 hours at a low temperature.

I cleared my schedule this past Saturday because I knew my Cuban feast was going to be a full day affair of cooking. On the menu was the roast, black beans and rice, and plantains.

After cooking the roast for around 7 hours I was STARVING. And it didn’t help at all that my house smelled like delicious roasted garlic with a nice citrus smell.

The verdict… Wow I couldn’t eat it fast enough. Seriously I took less than a handful of photos when I usually take a bunch because I was so excited to eat. The roast was TO DIE FOR, and the black beans and rice + plantain combo was amazing as well.

Make this at home, you won’t regret it!

Get the Recipe!

Orecchiette with Broccoli Rabe and Italian Sausage

01 Sunday May 2016

Posted by notanotherfoodblogca in dinner, easy, food, italian, pasta, pork, recipe, recipes, Uncategorized

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broccoli rabe, carbs, italian, orecchiette, recipe, sausage

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WOW. This is probably one of my favourite pastas. Hands down!!! I REALLY wanted to eat two large bowls of this. It was so hard not to…but I’m thinking of that bikini bod. Seriously, I was eating this so fast that I just had to slow down!

I just love the simplicity of the dish and how fresh this tasted. The mild Italian sausage I picked up from St. Lawrence Market nicely complemented the broccoli rabe (which didn’t taste bitter at all). I topped the dish with lightly toasted breadcrumbs and parmigiano reggiano. The breadcrumbs added an amazing crunch and texture… man my mouth is watering just typing up this blog!! Make this ASAP!!

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Spicy Thai Basil Pork Stir Fry: Pad Kra Pao (ผัดกะเพรา)

25 Sunday Oct 2015

Posted by notanotherfoodblogca in easy, pork, pork belly, slow cooking, stir fry, thai, toronto

≈ 5 Comments

Tags

carbs, pork, pork belly, thai

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I first had this dish way back at Khao San Road, one of the popular Thai restaurants here in Toronto. Stir fried pork, rice, egg – oh so reminiscent of some of the Filipino dishes that I grew up eating back in the Philippines (aka a diet of meat, rice and no veggies).

But… I fell in love with this dish a bit more recently at Pai, which really is the better of the two and one of my favourite restaurants, no lie (I think I’m there once a month). Their pad kra pao has PORK BELLY in it.

PORK BELLY!!!!

(cue doves flying as the clouds part and sun rays break through the sky)

I decided to try and make this glorious dish since I crave it all the time. And the results were INSANE. I looove the combination of tart and spice. Have it for breakfast, lunch or dinner, with a few slices of cucumber if you’re feeling really guilty.

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Japanese Braised Pork Belly (Buta No Kakuni)

13 Tuesday Oct 2015

Posted by notanotherfoodblogca in comfort food, dinner, japanese, pork, pork belly, recipe, slow cooking, winter

≈ 2 Comments

Tags

dinner, japanese, lunch, pork, pork belly, recipe, stew

Ahhhh pork belly, my second favourite meat of all time. It’s probably pork belly’s rich flavour and soft texture that’s got me so hooked. This time, I attempted to cook it braised, Japanese style. In other words, Buta No Kakuni – Japanese braised pork belly, simmered on low heat with soy sauce and dashi until it’s so tender that it melts in your mouth.

SOO GOOD. Simmering on low turns the meat to a texture almost buttery soft, complimented with the sauce’s salty and sweet flavours.

This recipe is super easy!! Top it off with a dash of shichimi togarashi for extra flavour.

You’re welcome.

Get the recipe here (and hit translate)!

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