How to Make: Lechon Kawali (part 2)

Ok my firep 1 attempt at the Filipino Lechon Kawali (pan fried pork belly) did not turn out as expected… haha. I figured since the pork was already cooked, this final pan-frying was just to brown it and puff the skin in hot oil. I placed it in the pan to fry and seriously started to worry for my safety.…

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How to Make: Lechon Kawali (part 1)

I’ve been wanting to take a whack lechon kawali for a long time now. The first one I tried was made by the GF’s mom about 18 months ago and it was soo addicting. Lechon kawali is a Filipino dish literally meaning pan-fried pork. Technically, it is first braised, then pan-fried pork belly. I’ve looked around for recipes and finally…

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brewed vietnamese coffee

Vietnamese Coffee Recipe

In Vietnam, coffee, whether it is brewed and served at home or in restaurants, is brewed leisurely (i.e. less intense than how I typically brew pour over coffee). Hot coffee (cafe nong) is preferred in the morning, while iced coffee (cà phê sữa đá) is saved for the heat later in the day. I was talking to my Dad about…

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goi cuon recipe

Vietnamese Spring Rolls Recipe (Gỏi cuốn)

This traditional Vietnamese Spring Roll recipe (gỏi cuốn) is a fresh and healthy recipe, full of veggies, lean meat, and shrimp so you can chow down with less guilt :). Made from just rice and water, the rice paper (bánh tráng) could be easily used for lots of other things. At one Vietnamese market, over five brands of this stuff. All with multi-lingual packaging: Vietnamese,…

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Vietnamese Fried Tofu w/ Tomato Sauce – Dau Sot Ca Chua

Here’s a dish I enjoyed a lot growing up. It’s a very simple fried tofu and tomato dish (Dau Sot Ca Chua) that is one of my fav comfort foods! As a kid I ate this a lot, but never even considered the work my parents or grandma would put into making this (I appreciate it much more now!). The family was lucky to…

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Thit Kho - Vietnamese pork belly and boiled eggs

Thịt Kho Recipe – (Vietnamese Braised Pork with Eggs)

This thịt kho recipe is a low and slow braise so the meat is going to be reeeeally tender. In this recipe we’re going to use pork belly because the fat on it makes this taste much better. If you can get pork belly with the bones, you’ll have even better results, but you can also substitute for whatever cut you…

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How to Make: Nuoc Mau (Caramel Sauce)

What you need: 4 tablespoons sugar (enough for my thit kho recipe) 1/2 cup of warm water silicone spatula (I like that it’s non stick, but you can use anything, really. Just don’t scratch up your pan.) What to do: Add sugar to the pan on 50% heat. 50% is low enough to control the process, but we will jump…

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