Oink :

Spaghetti Carbonara

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This is an incredibly easy dish to prepare, delicious to boot! I want you to be comfortable with it, though. There are 3 key players, spaghetti–or any noodle pasta you like–pancetta (Italian bacon) and eggs, make sure your eggs are[...]

Get in my Pork Belly!

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I admit it. I just had an Austin Powers/Fat Bastard flashback. “I’m higher on the food chain. Get in my belly!” LOL Ok, I digress. Pork belly seems to be all the rave these days. It is another cut of meat that used to be reserved[...]

Mangalitsa and a secret

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Just before Xmas one of my recipes was chosen by the folks at Marx Foods as their favorite use of cured Mangalitsa ham. To my surprise, they sent me more Mangalitsa goodness! Only, this time, it was a fresh, not cured, piece of meat. A neck roll, to[...]

See, Dad? I can Bake Ham!

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Every year, my dad would get a turkey and a ham. He worked for the Panama Canal Commission, and that’s how they showed some appreciation. So, he’d show up, turkey and ham in hand and then he would cook them. Cooking was mom’s[...]

Pigging out on Pork Roast

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Here it is again. Pork. Pig. Porky. Oink. I know, I know. I cook a lot of pork. But it IS the other white meat, remember? Besides, I find that it is incredibly easy to cook and almost impossible to mess up. It is also inexpensive, but can still look[...]

P3 ~ Pickles, Pork, Pasta

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I need your help. I still don’t know what to call this dish. It all started as a challenge posed by Cindy, my friendster. Apparently there was competition not long ago, for which the contestants had to submit a dish using pickles as a main[...]

Carnitas, Mexican confit?

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Sort of, but not exactly. See, confit is a French cooking and preservation method. The idea is to salt and flavor meats that are then slowly cooked in their own fat (or added fat) and later preserved in said fat. Carnitas are not preserved in the[...]

Leftover saga ? Fried Rice

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Leftovers are like Tuesdays, inevitable. Sometimes you have a full meal left behind, that one is easy. Next day’s lunch. Other times you end up with parts of the meal. For this recipe I’m referring to the former. Remember that yummy ham I[...]

Looking through the archives

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At this time I would like to direct your attention to the not so distant past. I’ve been adding recipes here for almost 3 months now. Some of you have been here from the beginning, but I’m guessing most of you have not. I’ve[...]

Spareribs with Tamarind Glaze

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I love tamarind. In Panama we make a drink with it, this isn’t exclusive to my little country, of course. We also process the pulp, mix it with brown sugar and  make it into balls that are then dipped in sugar and sold. It is an incredibly[...]