Simple Gastronomy

Nilagang Baboy, or Pork Nilaga (pork stew), is perhaps one of the simplest Filipino dishes to cook. Its simplicity is what makes it so delicious. All you need to do is boil some water, add pork meat and vegetables, and season it with a few spices. That may sound bland to you if you haven't tried this dish before. But trust me, this could be one of the tastiest Filipino dishes you can ever eat. The dish typically uses pork belly (liempo) for the meat, but we prefer to use pork ribs or pork legs and tail because we like the taste of pork on the bone. Also, the marrows inside the bone adds another dimension to the flavor of the broth, which could become mind-blowing if cooked properly.  We also like to modify the dish by adding a few pieces of Saba banana to it. We also use Napa cabbage instead of the regular cabbage head. Pork Nilaga is quite a soupy dish so you need to be generous when it comes to adding flavors and spices. Nevertheless, it is perfect for rainy days and nights

Hi, it's Raymund again and I hope that all of you are having a great day! In this post, I'll share our own Pork Adobo recipe that is slightly different from the traditional version.  The primary difference is that our version of Adobo is much more soupy, much like our version of Paksiw na Pata.  Our version also has a lot of garlic in it than normal. We also put in a lot of sugar to make it sweeter. I like soupy food, and this salty, sour, sweet, and garlicky version of Adobo is what we came up with. Traditionally, Adobo is any meat cooked in the holy trinity of Filipino food: soy sauce, vinegar, and garlic. Some versions add onions to it while others even add coconut milk. There is also a version called "White Adobo," which uses fish sauce to replace soy sauce. Adobo is quite simple to prepare and is the go-to meal of Filipinos in need of a quick bite. Not only does Adobo taste great, it also has a long storage life, which makes it a perfect dish for the masses

Hi! This is Raymund and I hope you are having an amazing day! Let me start this food blog with a recipe of my most favorite dish in the world: Paksiw na Pata. We cook it a little differently from the traditional way because we don't like to put garlic in it. Paksiw na Pata is pork leg cooked in vinegar and soy sauce. “Paksiw” in Filipino usually means cooking in vinegar and garlic. This dish is kind of a modified version with less garlic, or sometimes without. It balances the sweet, salty, and sour flavors. A very simple dish, it is quite similar to Pork Adobo . As I've said, this is my most favorite dish of all time. It's so simple to prepare and there are not too many ingredients to begin with. The secret of a great Paksiw na Pata is to tenderize the meat, so we tend to put the pork in the pressure cooker for 30 minutes at the most. You don't have to do it, though, as long as you cook the port sufficiently. We also love to make it more soupy. I love how the pork