Cerdo on Pics and Cakes

Fideuá

Wed, 27 Feb 2013 13:25:46 +0000

Today we bring you an adaptation of the fideuá from Spain’s eastern coast, which is mainly made with fish and seafood. Everyone knows my dislike for fish, so when my mom made this dish, swapping the fish for pork secreto, I jumped right on it.

What do we need?

200 g (7 oz) pork secreto
200 g (7 oz) fideuá pasta
Water
Mushrooms
Saffron
Salt
Olive oil

Sweet and Sour Pork

Fri, 18 Jan 2013 21:50:48 +0000

Whole Kitchen, in their Savory Proposal for January, invites us to make a Chinese classic: sweet and sour pork.

**For us, this is THE go-to dish whenever we have Chinese food, so it couldn’t be missing from our blog. To be honest, I don’t even know exactly where I got the recipe from, because I ended up mashing together a bunch of different websites and now I can’t recall the exact source. But hey, like with any dish, the trick is to give it a go, and if there’s something you don’t love, tweak it to your taste — that’s what your own kitchen is for.

San Isidro Casserole

Sun, 15 Jul 2012 14:51:51 +0000

This very traditional Spanish name is just a family nickname for a delicious pork roast served with potatoes, onions, and apples. The tradition behind this dish calls for preparing it in a clay pot bought at the Pradera de San Isidro to celebrate Madrid’s patron saint day. Either way, with or without a clay pot, with or without the saint involved, the result is a super easy dish that’s perfect for a meal with several guests.