Roast porkloin topped with hickory smoked pork belly bacon. 

/0 Comments/in , , , /by

Picture

My family loves and continuously craves for bacon.
To satisfy them and to come up with a simple “Noche Buena” meal, I thought of utilizing our company’s
processed frozen honey-cured & hickory smoked pork belly bacon strips.
At the dot of 12:00 midnight December 24, 2013,
the whole family gathered by the table to welcome Christmas.
Marilyn, my wife, prepared the other kids’ favorite, Lasagna plus her to die-for dessert
…Creme Brulee to which I sprinkled on top a
50/50 mixture of powdered instant coffee and chocolate.
Everybody loved its “not the usual” new flavor.
Kids toasted slices of buttered French bread and concocted juices for them
while adults had red wine.
A simple though complete family meal.
Laughter, soft acoustic music and seemingly X-Factor voice of the youngest, Juan,
filled the air. Warmth & joy & love spelled out the atmosphere in those early hours.You may want to have the recipe for this type of pre-boiled,
spices’ & herbs’ blend-rubbed roast porkloin
atop bed of also roast colorful veggies,
just email me…click here.

Honey enhances flavor of this cured round-porkloin bacon.

/0 Comments/in , , , /by

914295_orig.jpg

Honey rounded-off  the flavor of this round porkloin bacon.
In the production of our frozen processed meat line, definite as the sun will rise, is our use of U.S.FDA-Approved food grade Sodium Nitrite (NaNO3) granules to “cure” the different types of meat we market.
Our own brands of “meat cures” are blends of
very fine salt, NaNO3 & food phosphates.
And that’s for the “cure”.
Now for that part of pork to use:
aside from ham & pre-marinated skewered pork BBQ, we utilize porkloin in the production of bacon strips and Canadian round. Reason being: it’s not so dry & tough when bitten unlike the leg or picnic shoulder.
The inter-layering of pork fat with lean, similar to premium beef’s “marbling”, makes porkloin a wiser raw-mat choice, tender, better quality and really tasteful end products. Apart from utilizing plain cure, we add honey to our curing-marinating blend. This unique ingredient renders a bit of sweetness to otherwise too salty bacon that our clients prefer more than the widely produced ones of the multi-nationals.
Should you have bought lately, you can still alter your stocks’ taste for the better.
Go to the mixture of: 200ml water, 20 grams of your fave honey, 15ml of pineapple juice, 3 grams sugar & 2 grams salt.
Mix and tumble all together until all solid ingredients are dissolved.
A little heating will definitely help to get the blend well mixed.
In a suitable container, pour in your “honey blend marinade”, dump your strips or rounds and give them a good massaging and tumbling and tossing. Refrigerate overnight.
Ready to fry & serve.
Taste the difference.
My family enjoys this type of bacon & hope you, dear foodies, do, too.
(Click here to email me should you have further questions)

Maki-“baka”…(go roast beef this time). No-sweat quick recipe.

/0 Comments/in , , /by

Picture

ROASTED BEEF RIBS
(Lean meat-generous rib marinated & roasted)
Devoid of “papa-rarap” & culinarism, a simple finger food that went with my red wine
post various shots taken from people who gathered at Luneta Park to denounce PDAF (Pork Barrel).
…and so the title…Maki-“Baka” (go for beef).
1/2 kilo beef rib marinated overnight in ref with 200 ml. tap water, 200 ml. Sprite (or 7-UP should you wish),
4 grams salt, 2 grams MSG (OPTIONAL), 2 grams ground black pepper, 0.5 gram Spanish paprika,
crushed 5 garlic cloves and 2 grams Tabasco-red for light kick.
Give it a good massage and tossing and tumbling after 4 hours of soaking
to break the protein of meat so marinade will have smoother & easier flavor penetration.
Brush pan with enough palm or soya oil. Lay marinated beef.
Pre heat oven. Upon reaching 170 deg C (338 deg F),
Wedge UNTO OVEN your pan with beef.
Roast for 1 to 1.5 hours or until internal temp of meat is
at 71 deg C (160 deg F) for medium or 77 deg C (170 deg F) for well.
Pair with red wine or beer.

The natural color & texture of pure cattle corned beef. No extender. No colorants. No MDM. Not cara-beef.

/0 Comments/in , , /by

Picture

MDM = Mechanically Deboned Meat of chicken. Cara-beef = meat of carabao or India’s  water buffalo.

 

FISH HAM: less sinful way of enjoying Christmas year-round.

/6 Comments/in , , /by

Picture

From the normal pork leg or brisket or porkloin to process whole ham, I used Cream Dory from Vietnam and employed all the needed ingredients, marination/curing processes and procedures usual in pork ham making but using a less sinful subject…
FISH.
Wanna talk about it?
Email me.