pork Archives - Foodology

In appetizer

DIY Rice Rolls For Bacon Lovers

June 4, 2018

The best dinners are those that are interactive and surrounded by friends. My friend was telling me about how her coworkers were adding in bacon for their twist on Vietnamese Rice Roll wraps. It sounded like a great idea, so we decided to make it at my place for our usual Saturday night hangouts. Mostly it was healthy, but its up to you to control your bacon intake. hahaha. Sadly, I have no self control.

What I love about this is that it’s just minimal prep work and then you get a fun meal out of it. If you have kids, they will definitely enjoy putting their meal together. Plus, who doesn’t love bacon? You just need the rice rolls and then you can get creative with whatever ingredients you want inside. You can do all julienned veggies and bacon or you can add some vermicelli noodles like we did to balance it all out.

I like my bacon crispy so we got different types of bacon and cooked them in the oven as we prepared the rest of the ingredients. My favourite was the Sweet Ghost Pepper Bacon from President’s Choice as it added a kick of flavour.

Off into the over it goes. We had so much bacon that it barely fit on my cookie sheets. Once you have everything ready, it’s time to get the dinner started! I love that no matter what ingredient combination that you have in the rice roll, it tastes very fresh.

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Makes enough for 4 people

Ingredients

1 package of rice paper
1 package of bacon (or 2 if you really love bacon.)
Green Leaf Lettuce
Vermicelli noodles
1 Avocado
2 Red Peppers
1 Cucumber
1 bunch Cilantro
Bean Sprouts

Directions

Cook bacon as per package instructions and set aside. Best if bacon is crisp.
Place a pot of water on the stove and bring to a boil. Boil rice vermicelli noodles as per package instructions. Drain noodles and run cold water over the noodles. Drain as much waster as possible and set aside.
Clean and slice red peppers and cucumbers in long julienne strips.
You need to wet the rice paper before wrapping. We have a shallow bowl with hot water to dip them in for half a second.
Add in your ingredients and roll it up like a burrito.
Eat and enjoy.

Tip: You can also add some hoisin sauce, or sriracha, or peanut sauce to go with the rice rolls for added taste.

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In Filipino

Kumare: Yummy Filipino Food

May 28, 2014

My go-to Filipino Restaurant is Kumare in Richmond. The prices are fair and the food is really good if you know what to order. I’ve probably been here at least 5 times already and I haven’t been disappointed. Here was my previous visit.

There are lots of people who come here for dinner. Sometimes theres a few large groups inside, so I would suggest having a reservation if you want to avoid waiting in line.

Calamansi Juice was really good and tasted fresh. It even came in a cute mason jar.

Small Garlic Rice ($2) is good for an individual person, the size is one small bowl. If you have a group, it’s best to get the large for $4 to get a better deal.

Beef Mami ($7) was ordered by accident, we wanted the beef congee, but the waitress mistook our order. Since we already waited a long time for our food, we decided to keep it.

It has egg noodles, cabbage, egg, beef, then garnished with green onions and garlic. It was pretty good and the broth reminded me of chicken noodle soup.

Kumare Fish ($10) is a Basa filet topped with garlic sauce. There are a few other sauces you can have on top, but we choose the garlic one. Garlic is so good.

Beef Caldereta ($10) has beef, shank, potatoes, and bell peppers braised in tomato sauce. It was pretty good. The beef was tender and the dish went well with garlic rice.

BBQ Pork ($3.25) has a 10″ BBQ pork skewer, marinated and grilled street style. The char on this is very delicious and will probably be one of the top places for pork skewers. Highly Recommended.

Sizzling Tofu ($12) has tofu, green onions, and bell peppers served on a hot plate. After ordering it a few times at Kumare, we never get tired of this dish. It’s true that it is greasy, but it’s so flavourful! Highly recommended.

Overall the food was good, but this particular visit, the service was very slow. They seemed quite overwhelmed by the packed dining room with only 2 servers.

We Rate Kumare:

Address:
8130 Park Rd
Richmond, BC

Website:
http://www.kumare.ca/

[googlemap width=”620″ height=”480″ src=”https://www.google.ca/maps?q=8130+Park+Rd,+Richmond,+BC+V6Y+1T1&sll=49.2399859,-122.95816940000002&sspn=0.1721632379598321,0.3516140337636478&t=m&dg=opt&hnear=8130+Park+Rd,+Richmond,+British+Columbia+V6Y+1T1&z=16 “]

In product

Akakuro-buta: Canadian-Raised Japanese-Style Premium Pork

March 11, 2014

M has recently been obsessed with Akakuro-buta pork that we found at T&T. In the past few weeks, I’m sure he’s bought well over 10 packs of this meat. I guess it helps that we work close to the T&T in Downtown.

Why does he love this pork so much? It has a large amount of fatty marbling that makes the pork tender and juicy. With other pork, we tend to find it a bit chewy and dry.

I’m not exactly sure the exact nutritional values compared the regular pork. We just eat things that taste good.

It is 100% Canadian pork that is raised to mirror the techniques of Japan’s Kurobuta. The hogs are raised in a stress-free, small family farms in Alberta with a monitored barley diet. They don’t have any hormones or additives. They are happy hogs until they meet their fate of becoming our meat for dinner.

They is exclusively sold at T&T, so you won’t find it ay any other grocery store. You can find it in the pork section with the black label.

The price for the premium pork is more expensive that regular pork, but it tastes a million times better than regular pork.

We’re not great cooks or anything, but you really can’t ruin a meal with this pork. It’s easy to prepare. So, all you really need to some salt and pepper for seasoning.

Throw it into a pan, let it cook until all that pinkiness is gone. This is probably the simpliest way to enjoy the pork. You can also leave it a little pink, but I always grew up with people telling me it should be cooked thoroughly.

Then, plate it and serve. We have weird sense of combining side items with the pork. I just really like salmon sashimi, so I grabbed that with the pork. Bad idea since it tasted really weird together. We should have steamed some vegetables instead.

Another time, we deep-fried it. We coated the pork with egg, flour and panko crumbs. Pan-fried it until it was golden brown.

This time we learned not to have sashimi with our pork, so we had rice and miso soup. Worked out much better.

Anyway we cook it, the pork still stays tender and juicy…. unless you accidentally overcook it. When you bite into a region with lots of marbled fat, your tastebuds will love you. Once your try this pork, all the other types of pork can’t compare.

Website: http://www.wingtat.ca/akakuro_buta_info?lang=1