CATEGORY: ‘Pork’

Marketman’s Easter Ham

05 Apr, 2015

This started off as a plan with great intentions last September.

Saturday Lunch at Marketman’s…

25 Mar, 2015

So I had spectacular furled taro (gabi) leaves on hand.

Sizzling Chicken Livers with Chorizo a la Marketman

30 Oct, 2014

I was futzing around the restaurant commissary trying to think up some new dishes and decided to experiment with some chicken livers and “chorizong hubad” or naked sausage meat.

Shredded Spare Ribs Pao a la Marketman

29 May, 2014

We do have disasters in the Marketman kitchen.

Soy Sauce & Tanduay Rum Sticky Ribs a la Marketman

22 May, 2014

The inspiration are those dryish, savory sweet short spare ribs served in Chinese restaurants in the U.S. — we used to have them at Shun Lee Palace in New York, but practically every Chinese take-out place had a version of them.

Plump and Spicy Fresh Chorizos

29 Apr, 2014

I wasn’t totally happy with our chorizos at Zubuchon and had been tinkering with them over the last couple of weeks.

“Boodle” Style Dining a la Marketman

03 Apr, 2014

Boodle-style eating refers to a military setting of tables with banana leaves piled high (hopefully) with food that everyone attacks and eats with their bare hands, often without even sitting!

Lechon Kawali with a Kamias Tomato Relish…

04 Mar, 2014

I have always loved lechon kawali, but increasingly find several versions that are either bland and tasteless, overly dry or just way too reliant on the bottled sauces (like sweet liver sauce) that often accompany it.

 

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