Umami Cooking

Meaty with a dash of veggies

Main Course

Pork chops with honey orange sauce

Pork chops with honey orange sauce
Browned boneless pork chops and softened onion slices braise in freshly-squeezed orange juice until the cooking liquid is thick and sticky. Honey is added to give the dish a glossy finish and balance the tang of the orange juice.
Cook time: 30 minutes
Servings: 3 people

Roast pork loin with mustard and thyme

Roast pork loin with mustard and thyme
Roast pork loin smothered with mustard and fresh thyme is served with asparagus cooked in a special vinaigrette.
Cook time: 50 minutes
Servings: 6 people

Boiled beef shank, marrow and vegetable soup (bulalo)

Boiled beef shank, marrow and vegetable soup (bulalo)
In the Philippines, bulalo refers to (1) the bone marrow from the beef shank, (2) a cut of bone-in beef shank, or (3) a meat and vegetable soup cooked with beef shank with the marrow intact.
In this recipe, we cook the soup and vegetable dish in the slow cooker.
Cook time: 6 hours
Servings: 4 people

Steamed pompano with black bean garlic sauce

Steamed pompano with black bean garlic sauce
A dish that one often gets to enjoy only in Chinese restaurants, steamed whole fish is not difficult to make at home. Note, however, that you'll need a large steamer and a large heatproof plate to cook the fish.
Cook time: 30 minutes
Servings: 2 people

Honey ginger lime chicken

Honey ginger lime chicken
Chicken thighs are simmered in water with ginger, chilies, lime zest and fish sauce until cooked through. Lime juice and honey are poured in and the chicken continues to cook until the liquid caramelizes and coats the chicken.
Cook time: 25 minutes
Servings: 4 people

Baked whole fish with oyster sauce

Baked whole fish with oyster sauce
This baked fish with oyster sauce cooks inside the oven in a tent of aluminum foil. Technically, it's a combination of baking and steaming but who's splitting hairs, right?
Cook time: 25 minutes
Servings: 4 people