Posts filed under ‘Pork’

Orecchiette Pasta w/ Pancetta and Peas



Apologies to anyone who may have wondered where my blog entry was last week.  Although, it was a 3-day weekend, I found it difficult to stay indoors slaving away behind a computer when I could be taking full advantage of the beautiful weather outside.   This is only one excuse.  The other excuse is that I really wanted to write a recipe for the Monkey Bread I made for Tom’s Antony & Cleopatra soiree over last Memorial Day weekend.  Although it turned out to be a big hit amongst others, the recipe and pictures turn out to be rather disappointing.

This week’s recipe was something I thought was going to be original until I stumbled upon Food & Wine’s version of the pasta dish.  I still like my verson more.  🙂

There was plenty left over to put into small tupperware containers for nights when I didn’t have time to cook.  It froze surprisingly well.


Orecciette Pasta (full box/pkg)

1 cup frozen peas

1/2 cup diced pancetta

1 cup heavy cream

1/2 white or yellow medium onion (diced)

2 tbs butter

1/2 cup white wine (your preference)

3/4 cup grated parmesan cheese

Freshly ground black pepper


Over medium-high heat, cook pancetta and onion together for about 5 minutes.  No oil is needed because the pancetta will release its fat during the cooking process.  Add frozen green peas, butter, and white wine.  Cook until the alcohol has been reduced.  Add cooked pasta, heavy cream, and parmesan cheese.  Mix until properly distributed.  Add freshly ground black pepper.  Cook until parmesan has melted and serve.


May 31, 2009 at 8:34 PM Leave a comment

A BST on Curry Naan Bread


A BST (Bacon Spinach Tomato) sandwich is my variation of the traditional BLT.  I came up with this idea while shopping for groceries at Trader Joe’s one day.  I’ve always wanted to try the curry naan bread because it smelled so good in the bread section.  Therefore, I couldn’t resist.  I felt satisfied eating this sandwich either for lunch or dinner.  The flavors and textures between the bacon and the curry naan bread were really delightful!  I loved the additional freshness that the baby spinach and tomato slices gave to the dish.  I’ve brought this sandwich to the office for lunch and was satisfied for the remainder of the day (unlike traditionally boring turkey or ham sandwiches).  


2 slices to Trader Joe’s Curry Naan Bread

4 slices of bacon

3 thin slices of tomato

1 tsp mayo

1/2 tsp Sriracha sauce (optional)

Freshly ground black pepper



Cook bacon according to package directions.  Sprinkle a small amount of black pepper onto cooked bacon as it drains excess grease onto papertowel.  Mix mayo and sriracha sauce together in a small bowl and spread onto one  curry naan bread.  Place bacon pieces onto mayo spread and then layer on desired amount of spinach.  Spread out 3 slices of tomatoes across the spinach.  Close sandwich with other piece of curry naan bread.

May 10, 2009 at 9:00 PM Leave a comment

Egg, Bacon, and Cheese on a Roll




One of the best things about New York City is the variety of food you can get at any given time within walking distance.  With so many people always on-the-go, the food culture here is largely dependent upon convenient store/delis.  It’s a place where one can buy magazines, beer/alcohol, and a sandwich all in one location.  I’m not sure how we would survive without such places.  We may not have a 7-Eleven or Target close by, but we do have the best breakfast sandwiches known to man.  The most basic is the “egg and cheese on a roll”.  This is not just any roll though.  The bread is light/airy, yet chewy at the same time.  Some believe it may be the New York water that the bakers use in the dough that makes it so distinctive.  

I love a little bacon added because of the textural difference and balance of flavor it gives to the already  soft and moist egg and cheese on a roll.  And since I’ve been trying to budget just like everyone else during this time in the economy, I decided to make my own.  This is a rather self-explanatory recipe that anyone can make.  I was also thinking  how chopped chives would be great to scramble the eggs with (or any fresh herbs for that matter).


1 Roll (cut in half)

1 slice of American cheese

1 slice of tomato

1/2 tsp Italian Seasoning (can substitute w/ chives or any fresh herb)

2 slices of bacon

1 tbsp of butter

1 egg

S/P  (salt/pepper)



Slice roll in half.  Whisk egg , italian seasoning (or fresh herb), and s/p together before cooking.  Melt butter in skillet over medium heat and scramble egg misture until well done, yet still soft (do not overcook).  Layer on scrambled eggs, then slice of cheese, and then tomato slice on top of cheese.  Use same skillet to cook bacon until well done.  Place bacon onto a plate with paper towel to drain excess grease.  After a minute, layer bacon on top of tomato.  Then bring sandwich together.  Place a dollop of ketchup on  side of plate for dipping sandwich (optional).

March 29, 2009 at 4:13 AM 5 comments

Pork w/ Okra


I thought I had everything figured out as I approached my late twenties.  I decided to move back to the SF Bay Area in order to pursue a life of normalcy.  My thoughts of life in New York City for the next 5 years seemed irrationale.  I could not fathom the idea of not ever owning a home w/ a backyard.  This was a definite sign that my biological clock was ticking.  Besides, all of my relatives live in California, so it would’ve been an easy move.  Although it was comfortable living a “normal” life in the suburbs of SF, I couldn’t help, but crave walking the street of New York City again.  Throughout the two years in Hayward, I became even more obsessed with anything food related.  I loved various PBS shows that had such great impact on my thoughts of food, culture, and the way our world has evolved based on mass consumption.  Such television series included A Chef’s Story and Gourmet’s Diary of a Foodie.  Other than absorbing all this knowledge via PBS, I would cook almost everyday with my aunt whom I was living with.  She served up many dishes that reminded me of my childhood and there were many times when I expressed, “Oh! I haven’t had this dish since I was 6 years old!”.  Whenever there was such gratitude, I would always think of my grandparents.  I felt close to them once again.  

Today, I walk the streets of New York City once again.  This time, refreshed and a good heart in mind.  Only positive transformations await.

A month after being in New York City, I started to crave home cooked meals again.  During my stay in California, I made sure to take notes while my aunt stirred.  As I got older, I started to realize that these home cooked meals are to be cherished years down the road.  This is a part of my childhood, but more importantly, a part my culture and I don’t want to lose it.  

When I started to crave home cooked meals, I would utilize my aunt’s recipes and put a twist on it.  For example, this Pork and Okra recipe is a Vietnamese/Filipino fusion dish.  It’s really simple.

Pork and Okra over Rice

1/2 lb of lean ground pork

4 cups of fresh okra (cut into 1/2 inch pieces)

1-1/2 tbsp of Barrio Fiesta Sauteed Shrimp Paste [spice or mild]  (Filipino base for the dish)


Cook ground pork over high heat until it starts to become dark brown.  Add chopped okra.  Last, but not least, add sauteed shrimp paste.  Stir for about 5 minutes until okra is tender.

Serve over rice.

March 22, 2009 at 3:56 AM Leave a comment



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