Back to back Mother’s day celebration weekend! â¤ï¸ðŸ’

9 May 2016

Saturday was boodle fight. It’s the only fight that I really love. 😘 My high school classmates came over with families. We always look forward to family get togethers because our kids get along well too.

My food assignment: Pork Belly Lechon and Pinakbet (an Ilocano vegetable dish). Saturday morning I checked the Sinigang from Friday night and found out that all that was left was the soup! Since our theme was Filipino, I thought it would be nice to have soup for the soup lovers. I thought of adding water and mix to the leftover soup. 🤔 I made a brine for the lechon. There are a lot of versions in cooking this dish and I cook this differently every time. This time I followed my friend’s style but didn’t roll up the meat because I was pressed for time. https://www.youtube.com/watch?v=h5ISTtI-Ghs&feature=share Also, I only let it soak in the brine for 30 minutes. I set the oven temperature at 180 degrees C. I always put water under the rack when I roast something in the oven. I realized that the meat is tender and juicy when roasted with water but this time, I didn’t use my roasting pan because I roasted 2 pork bellies at the same time. I still put water on a tray under the oven rack. I placed 2 potatoes on the rack and put the bellies over each potato. I also refilled the water from time to time so as not to let it dry. Cooking time varies, too.  

For the Pinakbet, I boiled 3 pork belly slices. I reserved the stock to add to the Sinigang broth. I rubbed some salt to the bellies and then arranged them on a tray with a rack and then baked it in the oven. I don’t usually set the time. I just check often to see if they are cooked and if the skin is nice and crispy. While waiting, I added the stock to the Sinigang broth, I then transferred the broth to another casserole and used a strainer to remove all vegetable and pork scraps from the Sinigang. I added the mix that was left in the packet the other day and then put the casserole over fire to let it boil. I let it simmer a bit then turned off the fire.

I started cutting the vegetables for the Pinakbet. Fiki finally woke up, I then asked him to trim the Pork bellies for lechon. The trimmings, I used in the Pinakbet. 

I sautéed some garlic and onion, added the pork trimmings, when the color of the meat changed, I added about a quarter of a cup of Bagoong Balayan (fish bagoong sauce), the legumes (sitao, cut in 2-inch pieces), the pumpkin (kalabasa, cubed) and some water. I mixed it carefully and let it simmer for 3 to 5 minutes. Then I added the okra (lady’s fingers, sliced diagonally in 1 inch pieces) and let it simmer for 2 to 4 minutes. Lastly, I added the eggplant (cut diagonally) and the ampalaya (bitter gourd, sliced, seeded and then cut diagonally), mixed it thoroughly and let it simmer for 2 to 4 minutes. I topped it with the Lechon belly slices. 

The Pork Belly Lechon, when done, I asked my dear son to chop. 😜

It was a great day, full of laughter. The kids had their share of fun, too! We had a festive lunch. There were prawns, roasted chicken, fried bangus, and kare-kare. We also had fruit salad and chocolate cake for dessert and ginataang halo-halo for merienda (snack). It was also the birthday of the husband of my classmate so it was a double celebration. 😊 Some stayed until 11. We just re-heated the food and had dinner. 😜

Mother’s day itself was celebrated with our Pinoy pilot friends and families. I brought sliced pork bellies for roasting (ihaw) and since there were leftover prawns from the Saturday party, I made it into another dish, the Ginataang Sugpo. I sautéed some garlic, added the prawns, coco cream, some broth and legumes. I just let it simmer for a few minutes until the veggies’ done. 

There were lots of food, so the bellies, were reserved for roasting later on and we even ended up taking it home again. 😉 It was indeed a happy mother’s day! The kids (mostly boys) enjoyed so much, too! 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s