Sweet soy pork with black beans
Once again, the marinade is the key to this delicious pork recipe. This Visayan dish uses marinated pork belly, which has great flavour and texture, but ham hocks or pork neck will also work. The marinated meat is simmered for nearly an hour until all the liquid is gone making the meat melt-in-the-mouth tender. This dish is also called Adobong Visaya or Humba, derived from the Chinese word meaning “red braised meat.” Adding the fermented black beans to the sauce brings an additional pungency to the pork.
Preparation time: 15 minutes + overnight marinating time
Cooking time: 1 hour
1 kg pork belly (also called “side pork”) or shoulder, cut into serving pieces
3 tablespoons bottled or canned fermented black beans or black bean sauce Marinade
3 cloves garlic, crushed with the side of knife
125 ml Filipino cane vinegar (or white vinegar or cider vinegar diluted with water, page 13)
100g brown sugar
3 tablespoons soy sauce
1 teaspoon salt
1 teaspoon whole black peppercorns
500 ml water
1 bay leaf
Combine the Marinade ingredients in a mixing bowl. Stir until the sugar is dissolved. Pour the Marinade over the meat. Cover and keep overnight in the refrigerator.
Transfer the meat and marinade to a saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the meat is tender, for about 50 minutes. Add the black beans and simmer until most of the liquid has evaporated, about 10 minutes. Serve hot with steamed rice.
Pinakbet mixed vegetables with anchovy sauce
In this healthy Ilocano dish, bitter gourd, eggplant, okra and long beans are simmered in a tasty fish sauce—though some Filipinos prefer sauteed shrimp paste as in the photograph above. I have tasted different versions of Pinakbet but no one makes it like the Ilocanos. My Ilocano friends, Vilma and Regina, always make impeccable Pinakbet, so I’m giving their recipe here. Ilocanos discovered long ago that stirring bitter gourd makes it even more bitter. Do not stir the bitter gourd while it is cooking, just let the steam cook the vegetables. If you have some fried pork rinds in your cupboard, use them as a topping.
Preparation time: 10 minutes
Cooking time: 20 minutes
1 small bitter gourd (255g), cut in half lengthwise, deseeded and sliced
One 2-in (5-cm) piece ginger, peeled and sliced
125g long beans or green beans, trimmed and sliced into 2 in (5 cm)
1 onion, chopped
125g fresh or frozen okra, trimmed
1 tomato, diced
1 Japanese or Italian eggplant or globe eggplant (about 250g), cut in half lengthwise and sliced
125 ml water
3 tablespoons bottled anchovy sauce or bottled sautéed shrimp paste
75-g bag fried pork rinds (chicharon), crushed (optional)
Food and drink news
Food and drink news
1/31 Gluten-free diets 'not recommended' for people without coeliac disease
Avoiding wheat, barley and rye in the belief that a gluten-free diet brings health benefits may do more harm than good, according to a team of US nutrition and medicine experts
2/31 Starbucks launches two new coffee-based drinks
Starbucks is launching two new coffee-based drinks in the UK, as it strives to tap into consumers’ growing appetite for healthy beverages. The Cold Brew Vanilla sweet cream and the Cappuccino Freddo, will both be available in stores throughout the UK from the start of May
3/31 Cadbury’s Dairy Milk Tiffin is making a permanent comeback after 80 years
The Cadbury Dairy Milk Tiffin, first produced in 1937, is making a permanent comeback to the UK. The raisin and biscuit-filled chocolate bar is being launched after a successful trial last summer saw 3 million chocolate treats – at the cost of £1.49 for each 95g bar- purchased by nostalgic customers
4/31 Pizza restaurant makes ‘world’s cheesiest’
'Scottie's Pizza Parlor' in Portland Oregon has created the world’s cheesiest pizza using a total of 101 different cheese varieties.
Facebook/Scottie's Pizza Parlor
5/31 A pizza joint in Portland Oregon has created the world’s cheesiest pizza using a total of 101 different cheese varieties. Why not eating before a workout could be better for your health
A study published in the American Journal of Physiology by researchers at the University of Bath found you might be likely to burn more fat if you have not eaten first
6/31 New York restaurant named best in the world
A New York restaurant where an average meal for two will cost $700 has been named the best in the world. Eleven Madison Park won the accolade for the first time after debuting on the list at number 50 in 2010. The restaurant was praised for a fun sense of fine-dining, “blurring the line between the kitchen and the dining room”
7/31 Why you crave bad food when you’re tired
Researchers at Feinberg School of Medicine, Northwestern University in Chicago recently presented their results of a study looking into the effects of sleep deprivation upon high-calorific food consumption. Researchers found that those who were sleep-deprived had “specifically enhanced” brain activity to the food smells compared to when they had a good night’s sleep
8/31 Drinking wine engages more of your brain than solving maths problems
Drinking wine is the ideal workout for your brain, engaging more parts of our grey matter than any other human behaviour, according to a leading neuroscientist. Dr Gordon Shepherd, from the Yale School of Medicine, said sniffing and analysing a wine before drinking it requires “exquisite control of one of the biggest muscles in the body”
9/31 British dessert eating surges after people ditch healthy eating in February
: In heartening news for anyone feeling guilty about quitting their New Year diet, it seems lots of us have given in to our sweet tooths once again. New data from nationwide food-delivery service Deliveroo reveals there was a surge in Brits ordering desserts in February compared to the first month of 2017
10/31 US congress debates definition of milk alternatives
A new bill has been created that seeks to ban dairy alternatives from using the term ‘milk’. Titled the DAIRY PRIDE Act, the name is a tenuous acronym for ‘defending against imitations and replacements of yogurt, milk, and cheese to promote regular intake of dairy every day’. It argues that the dairy industry is struggling as a result of all the dairy-free alternatives on the market and the public are being duped too
11/31 Cadbury’s launches two new chocolate bars
UK confectionary giant Cadbury has launched two new chocolate bars, hoping to lure those with a sweet tooth and perhaps help combat some of the challenges it faces from rising commodity prices and a post-Brexit slump in the value of the pound.The company’s new products will be peanut butter and mint flavoured. They will be available in most major super markets as 120g bars, priced at £1.49, according to the company
12/31 You can now get a job as a professional chocolate eater
The company responsible for some of your favourite chocolate brands – think Cadbury, Milks, Prince and Oreo – have officially announced an opening to join their team as a professional chocolate taster. The successful candidate will help them to test, perfect and launch new products all over the world.
13/31 MSG additive used in Chinese food is actually good for you, scientist claims
For years, we’ve been told MSG (the sodium salt of glutamic acid) - often associated with cheap Chinese takeaways - is awful for our health and to be avoided at all costs. But one scientist argues it should be used as a “supersalt” and encourages adding it to food.
14/31 Lettuce prices are rising
Not only are lettuces becoming an increasingly rare commodity in supermarkets, but prices for the leafy vegetables seem to be rising too. According to the weekly report from the Government’s Department for Environment, Food and Rural Affairs, a pair of Little Gem lettuces had an average market price of £0.86 in the week that ended on Friday, up from an average of £0.56 in the previous week – that’s an almost 54 per cent increase.
15/31 Food School
Kids celebrate Food School graduation with James Martin – a campaign launched by Asda to educate young people on where food comes from. New research has revealed that children across the UK just aren’t stepping up to the plate when it comes to simple facts about the food they eat – with almost half of children under eight not knowing that eggs come from chickens
16/31 ‘Do-It-Yourself’ restaurant
To encourage more people to cook and eat together, IKEA has launched The Dining Club in Shoreditch – a fully immersive ‘Do-It-Yourself’ restaurant . Members of the public can book to host a brunch, lunch or dinner party for up to 20 friends and family. Supported by their very own sous chef and maître de, the host and their guests will orchestrate an intimate dining experience where cooking together is celebrated and eating together is inspirational
Mikael Buck / IKEA
17/31 Ping Pong menu with a twist
Gatwick Airport has teamed up with London dim sum restaurant Ping Pong to create a limited edition menu with a distinctly British twist; including a Full English Bao and Beef Wellington Puff, to celebrate the launch of the airport’s new route to Hong Kong
18/31 Zizzi unveil the Ma’amgharita
Unique pizza art has been created by Zizzi in celebration of the Queen’s 90th birthday. The pizza features the queen in an iconic pose illustrated with fresh and tasty Italian ingredients on a backdrop of the Union Jack
19/31 Blue potatoes make a comeback
Blue potatoes, once a staple part of British potato crops, are back on the menu thanks to a Cambridge scientist turned-organic farmer and Farmdrop, an online marketplace that lets people buy direct from local farms. Cambridge PhD graduate-turned farmer, Adrian Izzard has used traditional growing techniques at Wild Country Organics to produce the colourful spuds, packed with healthy cell-protecting anthocyanin, which had previously disappeared from UK plates when post-war farmers were pushed towards higher-yielding varieties
20/31 France plans to usurp Scotland as the home of the world's best whisky
France is planning to usurp Scotland’s reputation as the home of the world’s best whisky, fired by a growing national obsession with the drink. According to a study by retail consultants Bonial, the French drink more whisky than any other country – an average of 2.15 litres a year, compared to 1.8 litres in second-placed Uruguay and the US in third on 1.4 litres
Bloomberg via Getty Images
21/31 The price of an avocado is set to rise
Britain’s avocado lovers are facing a significant increase in the cost of their favourite salad food because the so-called superfood is becoming too popular. High demand from health-conscious consumers has led Peru to triple its avocado exports since 2010, with exports to the UK up 58% over the past year
22/31 Eating cereal may not be the healthiest way to start the day
The old saying goes that breakfast is the most important meal of the day, so many of us do as we are told and grab a bowl of cereal before we head out the door. But an expert has warned that while many cereals boxes claim their contents are the perfect start to the day, many are packed full of sugar and carbohydrates with little nutritional value. Even some seemingly-health muesli cereals have a lot of added sugar in the form of honey, malt, molasses, dried fruit or “even fruit juice”
23/31 Crisps made with real ingredients
Michelin starred chef, Simon Rogan in action cooking a menu inspired by the provenance ingredients in the new Chef’s Signature range from Kettle Chips. Kettle Chips, the nation’s favourite premium crisp brand, has launched the new range of crisps with exciting new seasonings, made with the highest quality food ingredients rather than chemicals or artificial flavours
24/31 Japanese whisky crisis
Suntory’s chief blender Mr. Fukuyo San blends component whiskies to create Suntory Yamazaki Distiller’s Reserve, a blend of young and old single malts. Japan’s warm climate and varied seasons makes it perfect environment to age and blend whiskies, creating subtle, refined and complex expressions.The recent trend for Japanese whisky has put the spirit on the verge of a global shortage
25/31 Non-alcoholic cocktails are seriously chic
We are living through a new era of creative, non-alcoholic drinks that go way beyond a coke or sweet mocktail. The world is becoming more health conscious. There's the war on sugar, and teetotalism is on the rise, with more than one in five not drinking at all (especially young adults), according to The National Statistics for Adult Drinking Habits. This abstinence is even more pronounced in London, with almost one in three turning away from alcohol. An increasing number of mixologists are applying their talents to the creation of non-alcoholic drinks that taste as good as their boozy alternatives
26/31 'Heat map' shows which areas of Britain enjoy the spiciest curries
After Bradford was named the Curry Capital of Britain for the fifth year running, a map has been released showing which regions of Britain enjoy a spicy curry and which prefer the milder variants. According to the map developed by Hari Ghotra, Kent, Essex, West Yorkshire and Lancashire are the heat-handling kings of Britain, while Scotland, Northern Ireland and Wales all prefer milder curries. The data was collected by monitoring the location of social media posts that mentioned names of curries. These were then given a spice rating and were then collated to give each area a score out of 1000
27/31 Guinness to become vegan-friendly
Guinness is set to become vegan friendly for the first time in its 256-year history, as the company announced its plan to stop using fish bladders in its filters
28/31 Why the salmon on your plate might not actually be salmon
Salmon that ends up on the dinner table may not be salmon at all, a study has suggested. The problem of salmon mislabelling has become an increasing issue in the US in the winter months, according to American research published by Oceana. The findings show that 43 per cent of the salmon tested was mislabelled – the most common instance of this being when farmed Atlantic salmon was sold as wild salmon
29/31 How dangerous is a bacon sandwich
A recent WHO report warning that processed and red meats can cause cancer may have left you thinking a little harder about whether to pick up that bacon butty for breakfast or ditch a beef-filled Bolognese for dinner - but how worried should we be? The review of 800 studies for the International Agency for Research on Cancer (IARC) prompted global health experts to cast processed meats - including bacon, ham and sausages - into the ominous-sounding list of group 1 carcinogens, where they joined formaldehyde, gamma radiation and cigarettes. Eating just a 50g portion of processed meat – or two rashers of bacon - a day increases the risk of bowel cancer by 18 per cent, the experts concluded
30/31 New Zealanders are behind a lot of the interesting food and drink stuff happening in the UK
Dark beers are more suited to cold months, so the thinking goes, but in one part of the world they're always popular. "Lots of breweries in New Zealand have got stouts and porters among their best sellers," says Stu McKinlay, one half of the duo behind Wellington brewing company Yeastie Boys. McKinlay recently swapped Wellington for west Kent in order to launch Yeastie Boys in the UK, and he's joined forces with four other breweries (8 Wired, Renaissance, Three Boys, Tuatara) as part of the New Zealand Craft Beer Collective, to promote his country's finest over here
31/31 Additives in popular chicken nuggets
Ingredients, a new book co-created by photographer Dwight Eschliman and food writer Steve Ettlinger distils 25 products, including popcorn, Red Bull and chicken soup, focusing on 75 of the most common food additives and revealing what each one looks like, where it comes from and why it is used. McDonald’s chicken nuggets were found to contain 40 different ingredients. These included dextrose, a sugar also used by shoe makers to make leather more pliable, and corn starch, used for thickening food as well as also being a substitute for petrol
Place the bitter gourd in the bottom of a large saucepan, and then add the ginger, long beans, onion, okra, tomato, eggplant and sauteed shrimp paste, if using. Pour the water and anchovy sauce into the saucepan and bring to a boil. Reduce the heat to medium and cover. Leave for 20 minutes or until vegetables are tender and cooked. Do not stir, but instead, shake the pan once or twice. Garnish with the crushed fried pork rinds, if using, and serve hot with steamed rice.
Fried rice noodles
Bihon Guisado When Filipinos think of noodles they think of the ubiquitous Bihon Guisado. Noodles symbolize longevity and good health, so this dish is a must-have on birthdays and special occasions. Chinese egg noodles also work well with this recipe.
Preparation time: 15 minutes + 10 minutes soaking time
Cooking time: 35 minutes
225g rice vermicelli
725 ml water
1 bone-in chicken thigh
½ tablespoon salt
2 tablespoons oil
4 cloves garlic, crushed and minced
1 onion, thinly sliced
125g fresh shrimp, shelled and deveined
1 carrot, peeled and cut thinly
125 g snow peas, trimmed
1 large stalk celery, thinly sliced
200g thinly sliced cabbage
1 tablespoon soy sauce
½ teaspoon freshly ground black pepper
4 calamansi or regular limes, quartered
Soak the rice vermicelli (bihon) in warm water for 5 minutes, drain and cut into desired length. Set aside. Bring the water to a boil in a large saucepan. Add the chicken and salt and cook over high heat for 5 minutes or until cooked. Remove the chicken from the pan and set the broth aside (do not discard the broth). Tear the meat off the bones using two forks—one to hold the bone in place and one to tear the meat off the bone.
Set the meat aside. Discard the bones. Heat a large skillet over medium heat, add the oil and sauté the garlic until lightly browned. Add the onion and sauté until translucent. Add the shrimp, carrot, snow peas and celery and sauté for 5 minutes. Increase the heat to medium-high, add the cabbage, soy sauce, chicken and pepper, and sauté for 5 minutes.
Add ½ cup of the reserved chicken broth and the drained rice vermicelli and stir-fry for 3-5 minutes. Add more of the reserved broth if rice vermicelli is too dry, stirring frequently. Transfer to a serving plate and serve hot with the calamansi or regular limes.
Sweet banana and jackfruit rolls
Turon Saba Not to be confused with Spanish Turron, which is an almond nougat candy, the Filipino Turon is made by coating sliced bananas and jackfruit pieces with brown sugar, then wrapping them in spring roll wrappers and deep-frying them. The jackfruit slices may be omitted, although they give the banana rolls a juicy and aromatic sweetness.
Makes 20 rolls
Preparation time: 30 minutes
Cooking time: 20 minutes
100g light brown sugar
10 ripe saba bananas, cut in half lengthwise (or regular bananas, cut in half lengthwise and then crosswise)
5 jackfruit bulbs, fresh, canned or frozen, thinly sliced into strips (optional)
One 500g package of frozen 8-in (20-cm) spring roll wrappers (about 20 sheets), thawed
1 tablespoon water
500 ml oil for deep-frying
Place the light brown sugar on a plate. Roll each banana piece in the sugar to coat it evenly. Place a coated banana segment and a slice or two of jackfruit (if using) in the center of a spring roll wrapper. Roll the bottom edge of the wrapper up and over the fruit and tuck it snugly around the fruit. Fold both ends in and continue rolling up the wrapper, then seal the edge with a little water and some of the sugar. Do the same with the rest of the fruit and the wrappers.
Heat the oil in a saucepan or wok over high heat. Use a wooden chopstick or skewer to check if the oil is hot enough. When it’s hot enough, bubbles will form all around the stick. (Or use a deep-fryer thermometer to read the temperature, which should be between 350° and 375°F or 175° to 190°C when ready). Reduce the heat to medium once it reaches the desired temperature to avoid burning the oil.
Deep-fry two or three banana rolls at a time until golden and crispy. Do not overcrowd the pan. Sprinkle some sugar on top and serve hot.
The Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends By Miki Garcia (Published by Tuttle Publishing, £11.99) Photography by Luca Invernizzi TettoniReuse content