Best 4 Pork Meat With Verdolagas Recipes

In the realm of culinary delights, few dishes can rival the tantalizing flavors and vibrant colors of pork meat with verdolagas. Originating from the vibrant culinary traditions of the Philippines, this delectable dish is a symphony of textures and tastes that will tantalize your palate and leave you craving for more. With its succulent pork meat braised in a savory sauce, complemented by the slightly tangy and earthy notes of verdolagas, this dish is a true testament to the culinary artistry of the Philippines.

In this comprehensive guide, we present you with a collection of mouthwatering recipes that showcase the versatility of pork meat with verdolagas. From the classic Adobong Baboy at Verdolagas, where tender pork belly is simmered in a flavorful vinegar-based sauce infused with the distinct flavor of verdolagas, to the hearty Sinigang na Baboy at Verdolagas, where pork ribs are cooked in a tamarind-based broth enriched with verdolagas, each recipe offers a unique take on this beloved Filipino dish.

Whether you prefer the rich and savory flavors of Dinuguan sa Baboy at Verdolagas, where pork blood stew is combined with verdolagas for a uniquely Filipino dish, or the spicy and tangy Kare-Kareng Baboy at Verdolagas, where pork is braised in a rich peanut sauce and complemented by verdolagas, these recipes are sure to satisfy your cravings for a truly authentic Filipino culinary experience.

So, embark on a culinary adventure and explore the diverse flavors of pork meat with verdolagas through these carefully curated recipes. With each bite, you'll discover a harmonious blend of flavors and textures that will transport you to the heart of Filipino cuisine. Bon appétit!

Check out the recipes below so you can choose the best recipe for yourself!

PORK MEAT WITH VERDOLAGAS

Pork Meat With Verdolagas image

This is one of my husband's favorite things to eat. I guess it reminds him of home. I have to admit that it tastes real good. Always serve with refried beans and fresh flour tortillas. My husbands sisterinlaw gave me a list of the ingredients and nothing else so I had to do everything by taste. I love cooking so I did it my way. I hope you enjoy it. You may not be able to find verdolagas but you can substitute watercress its just as good.

Provided by -._Eri-.-Kapz_.-

Categories Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs pork stew meat, bone-out cubed
3 lbs pork stew meat, bone-in cubed
1 onion, quartered
2 -3 jalapenos, chopped
4 -6 tomatillos, quartered
1/4 cup cilantro
3 bunches verdolagas - 3 bunches watercress
salt (to taste)
ground cumin (to taste)
garlic powder (to taste)
seasoning salt (to taste)
ground black pepper (to taste)
2 (12 ounce) cans la sierra refried beans (if not using homemade)
1 onion, finely chopped (for the beans)
2 (12 count) packages flour tortillas (the fresher the better)

Steps:

1) In a stock pot add water almost mid-way. When the water has come to a rolling boil add all the pork meat, ground cumino, seasoning salt, and black pepper to taste.
2) When the pork meat has turned color lower to medium heat and let simmer.
3) In a sauce pan fill the pot half way add the quartered onion, jalapenos, tomatillos, cilantro, and boil until the skin falls off of the tomatillos. When ready place them in the blender and liquify.
4) Add the sauce to the pot, make any adjustments to the seasonings at this time. Let simmer for 15 minutes and then add the verdolagas (after rinsing them) and let simmer for another 30 minutes or until meat is tender and verdolagas are soft.
5) Prepare the refried beans and flour tortillas. Serve hot. Enjoy!

Nutrition Facts : Calories 1904.7, Fat 80.5, SaturatedFat 25.7, Cholesterol 295.1, Sodium 2353.7, Carbohydrate 166.9, Fiber 15.8, Sugar 8.3, Protein 120

VERDOLAGAS CON COSTILLITAS DE PUERCO-PORK AND PURSLANE SOUP

Verdolagas Con Costillitas De Puerco-Pork and Purslane Soup image

Adapted from Recipe of Memory.The original recipe used 1 1/2 lbs of pork spare ribs(therefore the costillitas in the title) and 4 California chiles+2 guajillo chiles.I could not find California chiles in my area ,and I just happen to really like pork necks,so they made it into my version.Without reducing the amount of ribs this made for a meatier soup.This is a really simple recipe you could easily play with it using any type of meat or greens you like.BTW because this relies on fairly mild chiles it's not spicy even though it has good chile flavorTthough good on it's own,and not part of the original recipe,this is really good with a little lime juice,cilantro,and chopped onion ala menudo..

Provided by strangelittlebeast

Categories Pork

Time 1h35m

Yield 5 bowls, 4-5 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
6 guajillo chilies, seeded, deveined and stemmed or 4 california chiles and 2 guajillo chilies, prepared the same way
2 cups hot water
1 teaspoon white wine vinegar (or other mild white vinegar)
1 lb meaty pork neck bones
1 1/2 lbs country spareribs, cut into large chunks
2 -4 garlic cloves, crushed
1 medium onion, halved
salt, to taste
8 -10 ounces purslane, washed well, drained, and cut into 5 inch lengths

Steps:

In a skillet heat oil over medium;when hot add chiles and saute quickly,removing after thirty seconds,turning the chiles so they toast evenly.Add to a bowl with hot water and vinegar,cover and soak 1 hour.
Meanwhile,place all remaining ingredients,except purslane into a pot,cover with about 6 cups of water and bring to a boil.Cover and let simmer for 45 minutes.
Place chiles and 1 cup of the water they were soaked in into a blender and puree until smooth.Add to the soup.(original recipe says this will make 1 1/2 cups of chile paste and to only use 1 cup of it)Cover and continue simmering about 10 minutes.
Uncover and bring soup back to a boil before adding the purslane.Cover and simmer 10 more minutes.Serve with hot corn or flour tortillas.

PURSLANE PORK STEW

Purslane Pork Stew image

Purslane, known as verdolagas, tastes like a cross between spinach and cucumbers. Verdolagas are very common in Mexican kitchens, especially in pork stews. Comfort food at its best!

Provided by Yoly

Categories Soups, Stews and Chili Recipes Stews Pork

Time 2h20m

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds pork ribs, cut into 2-inch sections
1 pound boneless pork shoulder, cut into 1-inch cubes
½ cup water
½ teaspoon salt
1 onion, quartered
6 tomatillos, husked and quartered
2 serrano chile peppers
¼ cup chopped fresh cilantro
water to cover
4 cloves garlic, peeled
salt and ground black pepper to taste
3 bunches purslane

Steps:

Combine pork ribs, pork shoulder, water, and salt in a Dutch oven over medium heat. Cover and cook, stirring occasionally, for 20 minutes. Uncover and increase heat to medium-high. Continue cooking and stirring constantly until all liquid has evaporated and pork has browned, 15 to 20 minutes.
Combine onion, tomatillos, serrano peppers, and cilantro in a medium saucepan. Add enough water to cover. Bring to a boil and cook until tomatillos are tender and have changed color, 5 to 7 minutes. Transfer vegetable mixture to a blender; add garlic and and blend carefully until sauce is smooth.
Pour sauce into the Dutch oven, season stew with salt and pepper, and simmer for 1 hour. Add purslane and simmer until pork is tender and purslane is soft, about 20 minutes more.

Nutrition Facts : Calories 289 calories, Carbohydrate 5.3 g, Cholesterol 82.4 mg, Fat 19.6 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 7.1 g, Sodium 236.6 mg, Sugar 2.3 g

INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES

Incredible Boneless Pork Roast With Vegetables image

This is one of, if not the most delicious recipes Ive ever made. The flavor is so rich and incredible. It is not dry, although the cooking time may lead you to think differently. You can cut it with a fork, it is just so moist and tender.

Provided by IronChefNicole

Categories Pork

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

4 -5 lbs boneless pork loin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon parsley
1 tablespoon rosemary (fresh or dried)
1 tablespoon seasoning salt
1 tablespoon extra virgin olive oil
1 teaspoon black pepper
10 fresh garlic cloves, Chopped
5 -6 yukon gold potatoes, quartered
8 -16 ounces baby carrots
1 large Spanish onion, quartered
1 (8 ounce) can beef broth (MUST BE BEEF!)

Steps:

1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
6. Let meat rest for 30 minutes.
7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
**You may add more veggies but You'll probably have to go with a bigger pan size.
**If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!

Tips:

To enhance the flavor of the pork, marinate it in a mixture of soy sauce, garlic, and ginger for at least 30 minutes before cooking.
For a crispy and flavorful crust on the pork, pan-fry it over high heat until golden brown.
If you prefer a tender and juicy pork, braising or slow-cooking it in a flavorful liquid is a great option.
Verdolagas can be cooked in various ways. It can be stir-fried, steamed, or added to soups and stews.
To preserve the nutritional value of verdolagas, avoid overcooking it.
Serve the pork and verdolagas with steamed rice, quinoa, or your favorite side dishes.

Conclusion:

Pork and verdolagas are a delicious and nutritious combination that can be enjoyed in many different ways. With its rich flavor and health benefits, this dish is a great addition to any meal. Whether you choose to pan-fry, braise, or slow-cook the pork, and whether you stir-fry, steam, or add verdolagas to soups or stews, you're sure to enjoy this flavorful and versatile dish. So, next time you're looking for a satisfying and healthy meal, give this pork and verdolagas recipe a try.