Porkchop the Second

A while back I cooked a Quintessential Pinoy Porkchop dish (porkchop marinated and cooked in soy sauce and calamansi)…I used the same marinade on two other porkchops with a certain twist. Here’s the second porkchop.

Pineapple & Honey Glazed Porkchop

What you need:

  • 1 pc. Porkchop (marinating overnight in soy sauce & calamansi juice)
  • 1 can/packet (200g or less) or cup (100 g) of Pineapple tidbits or chunks.
  • 1 tbsp honey

How to:

1. Drain the sugar syrup from the can of pineapples into the porkchop marinade. Allow the sweetness of the pineapple to work its way into the porkchop. Let it sit for at least 15 minutes. An hour is ideal, you could also marinade it overnight. (Set aside the pineapple tidbits or chunks for the meantime)

2. In a skillet w/ oil, I fried the pineapple a little bit, just so it seals in the pineapple flavor. (I made sure there were caramelized bits.) Then remove the pineapple and set it aside.

3. Dunk the porkchop and some of the marinade in a skillet. Fry your porkchop. When it’s about 1-2 minutes away from being done, add a tbsp. (or 2) of honey, switch sides. The pan and the honey will burn a little, that’s ok.

3. Transfer the porkchop to your serving dish and top with the pineapple tidbits or chunks.

Porkchop the Second will undoubtedly be on the sweet side with some tanginess from the pineapple. Serve the porkchop with rice and side of steamed or buttered vegetables. (If you’re like me, I added a little bit of Knorr seasoning ang hot sauce) 🙂

Disclaimer: the marinating pork chop did not sit in my fridge for months! I cooked this way  back but it’s only now that I was able to post the blog about it.


Adobong Kangkong

Many think that adobo refers only to pork and/or chicken cooked in soy sauce and vinegar. But really the Filipino term adobo (not to be confused with the Spanish adobo-which is a specific way to marinate or season raw meat or the Spanish dish adobado-which tastes like Filipino menudo but with red wine) is also method of cooking using salt and vinegar. It is an indigenous cooking process (that means even before the Spanish came to the Philippines it already existed.) The Spanish termed the process adobo because it was very similar to the Spanish adobo process.

There are many many variations of the adobo in the Philippines – pork adobo, chicken adobo, CPA-chicken pork adobo, adobong pusit, adobong Bicolano (with gata-coconut milk and labuyo-a type of hot chili), adobong okra, etc. Today, you’ll read up on my attempt to cook Adobong Kangkong – one of my favorite Filipino vegetable dishes.

What you need:

  • 2 cloves of garlic minced
  • ¼ onion  – minced
  • ½ tali (bundle) kangkong with leaves removed from the stem, and the stem chopped in 1-2 inch sections – make sure it’s fresh, I made the mistake of using old kangkong that had been in the fridge for a couple of days for this and it was really tough… in retrospect, I should have just used the leaves and discarded the stems since my kangkong was old and drying up
  • soy sauce to taste
  • vinegar to taste

How to:

1. In a skillet, sauté the garlic and onion in some oil until cooked through but not burned.

2. Add your kangkong. Allow it to wilt a little.

3. Add soy sauce and vinegar in equal parts first. You just want to flavor the kangkong and not make it into a soup. I recommend you use a teaspoon or table spoon and add these little by little (for the sake of good cooking don’t pour directly from the bottle, you might just have kangkong swimming in soy sauce or vinegar).

There you are DONE! 😀 Enjoy.

Quintessential Pinoy Porkchop

What you need:

  • 1 pc. porkchop
  • 1 or 2 pcs. Calamansi
  • soy sauce

How to:

  1. Marinade the porkchop in soy sauce and calamansi. Put more soy sauce if you want it saltier, and more calamansi if you want it more sour. Let it sit for at least 15 minutes… it would better if about 1 hour. You can also do this overnight.
  2. Heat a skillet with oil and fry the porkchop with the marinade. Remove when cooked or if you like the skin crispy then fry it a little longer.

Easy breezy! I served my porkchop with boiled red rice and kimchi from the store.

I actually got 3 slices of porkchop for Php70. So for the remaining 2 slices, I decided to marinade them too… for now it’s sitting in my fridge. Stay tuned because I have special plans for them.


Shy of 20: What’s In My Pantry


  1. Toyo (Soy Sauce) – a staple in Filipino dishes
  2. Suka (Vinegar) – another staple in Filipino dishes
  3. Patis (Fish Sauce) – an umami miracle maker
  4. Hot Sauce – actually I have 3 different kinds! – simply because I’m hot…um I meant I like spicy foods
  5. Cooking Oil – duh!
  6. Olive Oil – for flavor and pasta
  7. Balsamic Vinegar – mixed with olive oil and spices it’s a quick vinaigrette or dipping sauce for bread
  8. Knorr Seasoning – a magic addition to any thing you cook
  9. Worcestershire Sauce – the only sauce I need for steaks
  10. Margarine
  11. Salt – another duh
  12. Pepper – I love pepper
  13. Cumin – to give meats a smokey flavor and it can flavor any (non green leafy) vegetable Indian style (you can add some curry too).
  14. Curry Powder – add to meat, vegetables, rice… it changes things up.
  15. Italian Seasoning – add to pasta, cream of whatever soup, vinaigrette, herbed chicken, herbed steak, herbed rice…
  16. Broiled Steak Seasoning – I like steak and this is an easy way to marinade it
  17. Chili Flakes – again, I like spicy food.
  18. Sugar – when I need a kick of sweetness in my dishes or drinks
  19. Honey – perfect for when you want to glaze meat or vegetables.