We love bacon and malunggay anything!!! Thank you Big Dog’s Kitchen for the bacon jams and other goodies. I first met them at the Best Food Forward event last month
Bacon Cerveza Jam
Click below to go to their Facebook page
Category Archives: Pork
Lechon! Bagnet! Pork! Porchetta! is the in thing now!! It’s everywhere in all forms! 🙂 A little bird whispered to me that there is this place in Greenbelt that has really good porchetta! So I asked James to accompany me to try it out! It is in Greenbelt 1 beside Mercury Drug and Binalot. It has street front location. A simple no frills place but decent and clean
From outside the window, you can see them cutting up the porchetta
You can dine in and order a meal or you can order the porchetta by the kilo
That whole piece will be around 4 to 6 kilos – so it will cost maybe P 2,500 to P 3,000 for that whole roll without bones! So you can buy that roll and have it for your dinner or party. And it’s Cebu lechon that is so tasty and yummy! Unlike other places I hear they have many kinds of fillings and flavors – this one has only regular and spicy
This is the dine in menu. We wanted to try the sisig but they did not have it
The Bellychon meal comes with a soup which tasted like sinigang – sarap 🙂
We wanted to try it first so we ordered the Bellychon meal for P 120.00. WOW! SARAP!
So happy to see Chichi and Noel there too. Apparently this is his secret hideaway too 🙂
We were watching them order and they really knew what part to ask for so look at their meal! SKIN SKIN YUMMY SKIN 🙂
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After a long time, there was no stock of the Vande Rose baby back ribs….but now it’s back!!!!! Available at Rutan’s Supermarket Rockwell and Rustan’s Makati ( Ayala Avenue )
Previous entries: Vande Rose Applewood Smoked Artisan Dry Cured Bacon Jan 18, 2011
St. Louis Ribs from Vande Rose Farms June 3, 2011
And I have been wanting to feature this recipe I saw in Pria’s ( Solon ) blog, click below to go to her blog, she also writes about food and many other interesting things 🙂
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I was so happy when Mykie contacted me to share with us his latest discovery!!! TONKATSU resto in Manila!! We love tonkatsu!!
Previous entries:
A place in San Antonio Village in the basement of a building!!
James and I gladly joined Mykie and Keiko on this adventure! That’s Mykie, Keiko and James going down the basement
Not at all fancy….in fact a basement with vacant spaces even
And here it is, literally a hole in the wall 🙂
This is it! 3 tables for dining
one side
and the other side 🙂
Thanks Mykie and Keiko! Keiko is Japanese 🙂
I was so intrigued to see bottled softdrinks because I hardly see them around anymore
Here is Bella with her Japanese husband, Chef Hosoya. Mr. Hosoya was a Tonkatsu Chef for 30 years in Japan!
The menu. No frills place, means no frills prices 🙂
Oroshi Katsu- Oroshi is just the name of the sauce. You get all this for P 215.00. P 180 if plain Tonkatsu
Here is the sauce which is like a raddish type of sauce
This is the plain tonkatsu. They just use local pork to keep the prices down. But it was still very good
And this is the Misu Katsu set- a sweet sauce
I wanted to try Cheese Katsu, I thought it would be inside, but they just topped it, so it was not what i expected
I told Mykie I wanted to try using our Vande Rose Pork loin and we did bring our slab! Aside form the cooking technique, of course the ingredient is key as well. So the higher quality the pork is, of course the better the taste
He cooked it for us and wow, it was so much better. Duroc pork from the States. Though the chef recommends that it should have a bit more fat at the end to make it taste better. We were very satisfied though with what little fat it had
Here it is again, he sliced it thicker than the local portion he makes….
I don’t recommend delivery since this dish is fried, so it might not be good anymore
Want to try the adventure?
If you can understand Japanese, click below to go to the website:
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We recently discovered that a friend of ours, JC, is now into cooking as a hobby!! James of course then tried to get as much information and learn from JC. He always calls JC for advice on how to cook his different meats! He is our new foodie friend! 🙂 So you will be seeing more of JC at Heart2Heart!
JC’s kitchen
I thought this was an antique decor just for display! It’s an oven which JC really uses
JC purchased a boneless pork butt from James and he even showed us how he cooked it!
This is the cooker, a Grill Dome kamado, that JC uses to cook the pulled pork and he keeps it overnight for 16 hours! He even wakes up in the middle of the night to check it! JC is willing to cook pork butt for you for a fee 🙂 Please contact JC at 0917-7914593
He even uses special wood chips to cook the pork
JC recommends….
nice pages with colored photos
The marinade
Here it is!! WOW!!
Shredded and ready to be made into a pulled pork sandwich
Heart2Heart likes the way JC presents his corn
Coleslaw to go with the sandwich
and good bread
Previous entry: Vande Rose Farms Premium Duroc Pork
The Boneless Pork Butt used for the pulled pork is not being sold in the supermarket for now
For orders, please contact:
Weng Atanacio (9am to 5pm Monday-Friday)
email address: weng@jaricmarketing.com
Telephone #: 898-1371 or 76 Mobile #: 09178046875
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As we appreciate good beef, we are now beginning to appreciate good pork. James now brings in pork as well from the States under the Vande Rose Farms brand and is now available at Rustan’s Supermarket!
Exclusively Available at Rustan’s Supermarket Makati, Rockwell and San Antonio Expresslane
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