Greetings from New York City! I just subscribed to your channel moments ago and being in love with everything Scandish, I’m thrilled you’re there in Sweden and making your mark. So refreshing to see a classy Filipina making home in a foreign country and making me proud. I seldom praise Filipino vloggers and glad I found this. Cheers!
Such a wholesome video! As a Swede I do enjoy Sill, but I would never take a whole piece and eat it plain like that ^^ Next time you gotta add (Brunabönor, Janssons and prinskörv)
I work at a pizza joint and were taught to score the meat we slice. There’s a salami called soppresata that we score before we slice because, if we don’t, it’ll rise up like the meat you first cooked
Tonkatsu (…is the new life 😄) 1 (2-pound|907-gram) piece porkloin 1/2 cup granulated sugar 3/4 cup salt 1 tablespoon whole coriander seeds 1 tablespoon peppercorns 2 cups potato starch 4 large eggs, lightly beaten 2 cups breadcrumbs Sauce: anything you have. Used store-bought sriracha and mustard sauce Directions 1. Slice the pork into 1-inch-thick pieces and refrigerate until ready to use. 2. Place the sugar, salt, coriander seeds, peppercorns, and 6 cups|1420 ml water in a large saucepan and bring to a boil. Cook until the sugar and salt has dissolved, then cool completely. Add the pork into the brine, cover, and refrigerate overnight. 3. The next day, remove the pork from the brine, discarding the brine. Dry the pork completely. Using a meat tenderizer, flatten the pork into ½-inch thick pieces. 4. Place the potato starch, eggs, and breadcrumbs in 3 separate shallow bowls. Working with one piece of pork at a time, dredge the pork completely in the potato starch, then dip it in the egg, then coat it completely in the breadcrumbs. Repeat with remaining pieces of pork. Set aside on a plate while your oil heats. 5. Heat 2 inches oil in a large saucepan until a deep-fry thermometer reads about 295°F. 1 or two at a time please. 6. Enjoy this crispiness.
😂 hala sa pg steam na nemu madam. Taas ra kayu paubusi. Hikti ug towel ang cover. Pabukal tubig unya ig bukal, e off dayun epatong ang steamer with buns and cover for 15mins. Mutubo na xa. After ana, e on ang stove dayun sa medium high heat e steam nasad nemu for 15mins. Ka tobash ka?
Lechon Pork Belly You need: 1 whole pork belly without ribs -used 6 lbs 2 tablespoons salt 1/2 teaspoon pepper 1/2 cup vinegar 3 stalks lemongrass 1 onion 1 head garlic and crushed Do it this way: 1. Poke the skin all over without piercing the meat using a knife. 2. Massage vinegar onto the belly. Season with salt and pepper. 3. Pound the stalk of lemon grass a few times to release its juice. :) 4. Place the pork belly skin side down on a flat working surface. On the longer side of the belly, arrange the lemongrass stalks, onions, and garlic horizontally on the lower part of the belly. 5. Roll pork belly into a tight log, ending with skin side up. Using kitchen twine, tie on three to four places to secure shape. 6. Refrigerate, uncovered, overnight to chill. 7. Using paper towels, pat down surfaces of meat to completely dry. Place the belly roll on a roasting pan fitted with a rack. 8. Bake in a preheated 180 F oven for about 3 hours. 9. Increase temperature to 320 F and continue to cook for about 1 1/2 or until meat is cooked through and browns. 10. Increase temperature to 430 F and continue to cook for about 30 to 40 minutes or until skin is very crisp. 11. Remove from oven and let rest for about 10 to 15 minutes before slicing. Enjoy! Everything LAMI
