Food Blogs: Pata de Cerdo from Spain, Pork Katsu from Japan and Stir-fried Pork with Cincaluk from Malaysia · Global Voices
Melissa De León

#1: From Spain, Canary Girl shares a well loved recipe to prepare Canary Island Style Pork Roast (Pata de Cerdo)
This recipe is my mother in law's, she makes thee best “Pata” around.  Tender, juicy, and a hint of spice around the edges. She gets it nice and crispy on the outside too, which for some reason, I can't seem to manage, but nonetheless the flavor is out of this world.  "Pata" is normally served very thinly sliced on baguettes with a bit of salt
sprinkled on, and can be either a breakfast or a main meal when served with fries and a salad. Get the recipe now…
#2: From Japan, Nook & Pantry cooks up some Pork Katsu:
Pork katsu or tonkatsu is deep fried pork cutlet served with katsu sauce, a Worcestershire-like sauce.  According to Wikipedia, it is one of the most popular dishes in Japan. Ironically, pork katsu was originally invented in the late 19th century as a sort of Western style dish to appeal to Japanese tastes, but over the years it has become more and more Japanese and is now served with rice and miso soup. It was one of my favorite lunches during my undergraduate days. Get cooking now
#3: From the Philippines, Market Manila shares a recipe to prepare Ubod, Sugpo, Alimasag at Baboy (Heart of Palm with Prawns, Crabmeat and Pork Cracklings)
Here’s a heart stopping, flavor packed way to enjoy some totally fresh ubod or heart of coconut palm. A work colleague of mine dragged a huge chunk of freshly felled coconut trunk from Bohol to Cebu last week, and I was thrilled with the prospect of a freshly made lumpia ubod. Read more...
#4: From Malaysia, Rasa Malaysia cooks with cincaluk (preserved shrimp) and prepares Nyonya Recipe: Stir-fried Pork with Cincaluk (Heh Ya Kay Char Bak)
Today, I am giving you the second installment of this unique ingredient with stir-fried pork with cincaluk. Known in Hokkien dialect as Heh Ya Kay Char Bak, this Nyonya creation graced my family's dining table very often when I was growing up. While cincaluk is not everyone's cup of tea, for those who love it, it lends a very distinct and exotic flavor to the main ingredient, in this case, pork. Continue reading…
#5: From Cuba, Rachel's Bite recreates the delicious Cuban Pork Chops with Mojo and Sofrito Mashed Potatoes:
This is one amazingly tasty meal. Each recipe is good on its own, but they are great when put together. I have been concentrating on cooking a lot of Asian food lately, I forgot how tasty some good classic recipes can be. The pork chops are so flavorful due to the marinade followed up with a spice rub. And the potatoes really complement all the spices in the pork chops. The diced peppers in the potatoes are a really nice twist on an old classic. Get the scoop now…
#6: Thai & Lao Food shares a recipe to prepare Khao Soy – Pork and Salted Soy Beans Noodle Soup
This soup originally is from the northern region of Laos. I got the recipe from my Thai Isan cousin, whos husband is from northern Laos. The most important ingredients are the extra wide pho noodles, the superior dark soy sauce, and the salted soy beans. The salted soy beans sauce is like a vegetarian version of ‘ba dek’ which is salted gourami fish. Read More…
Photo taken by Melissa De Leòn