Dining in the Next Normal: Chef Redd Agustin's The Pork Project Rolls Out Savory New Offerings

As we revert back to Modified Enhanced Community Quarantine due to the increase in new cases for another two weeks, the entire metro hunkers down once more in the new normal. But for Chef Redd Agustin, he just isn't ready to slow down just yet with his latest new offerings for The Pork Project.

Food deliveries are expected to spike once more with the implementation of the metro-wide MECQ as dining at home becomes the rule. Enterprising food businesses are ready to respond with a variety of products for your table, packed and conveniently delivered to your doorstep. Chef Redd Agustin and The Pork Project have the goods, all you need to do is call...

Based in Batangas City, Chef Redd Agustin makes regular runs to Manila with his porky offerings from The Pork Project including his popular Bagnet and Bottled Bagoong (for more on The Pork Project by Chef Redd Agustin, see my previous posts, Perfecting Pure Pork Love with The Pork Project on their specialty artisan Bagnet and Pasta Gets Creative with The Pork Project on their sumptuous pasta offerings). The Pork Project's Laing (P 225/330g bottle, minimum 2 orders) from his bottled selection is a perfect side to his specialty mains...

...a creamy and nutty vegetable dish made with shredded taro leaves simmered in rich coconut milk with local chili for a soothing heat. The delicate combination of richness and spice is masterfully executed by Chef Redd Agustin, which he describes as "the second best Laing" ever. And the first? You'll have to ask Chef Redd...

This deceptively simple dish is actually tricky to prepare, starting with the taro leaves which have to prepared correctly and thoroughly washed and cooked as the leaves contain calcium oxalate crystals which may cause itching or a burning sensation in the mouth. You can make it a lot easier by simply opening a jar of Laing from The Pork Project.

The Ilocos Style Dinakdakan (P 425/good for 3-4) is a recent addition to his growing portfolio of products, and it fits The Pork Project's character perfectly. The dish is similar to the iconic Capampangan Sisig with the use of pig's ears and cheeks topped with onions and chili and just as rich.

Each serving of Ilocos Style Dinakdakan by The Pork Project is good for three to four, but then again, why would you want to share this? 

Each piece of pork delivers a flavorful punch and unctuous richness tempered by the sharpness of the red onions and fiery chili for complex yet balanced notes. Each bite brings contrasting textures from buttery soft to lightly crunchy, ending with a rich and flavorful finish. Pair this with an ice-cold beer and a bowl of steamed white rice and you've got a meal.

Chef Redd doesn't hold back on ingredients or flavors, and his Ilocos Style Dinakdakan is a good example of The Pork Project's culinary style. For Chef Redd, it's about flavors. Bold and real flavors.

And if by chance you still have some of The Pork Project's Ilocos Style Dinakdakan the next day, make your own silog for that perfect start.

But Chef Redd and The Pork Project have been busy perfecting yet another expression of pure pork love...

...with the new Packed Frozen Chori Burger (P 400/6 patties). Each patty is made with ground sirloin, pork fat, ground pork, smoked paprika, cider, pimenton, garlic, Kosher salt and cracked pepper for a sweet, smoky burger with the signature flavors of The Pork Project.

As the chorizo patties sizzle on the grill or pan, prep your buns with a dab of creamy mayo with a liberal splash of spicy Sriracha topped with garden-fresh and crisp lettuce, red onion and tomato. Top it with a slab of Cheddar for even richer flavors. Each chorizo patty holds well when grilled or seared, maintaining its shape and form all the way to your bun. The patties are packed solid, with the pork fat adding a juicy richness with each bite. 

One more bite intensifies the smoky sweetness of the chorizo patty leaving a layer of rich flavors on the palate. Be sure to grill or sear it well, with a charred crust on the outer layer for some crispness. Yet the patty remains juicy inside, delivering a timed release of savory notes after every bite.

It's a great patty for an alternative to the usual burgers, and with the MECQ in effect for another two weeks, stack up on these Chori Burger patties by The Pork Project. Grab a pair of 6-Packs or more from The Pork Project for the quarantine to keep you satisfied and happy at home.

Simply fire up the grill or the pan and lay on these savory Chori Burgers by The Pork Project for another sumptuous meal at home. The Pork Project also offers other flavorful meal options like Coffee BBQ Baby Back Ribs, Kalderetang Kambing, Crispy Kare-Kare, Crispy Dinuguan and the Sous-Vide Chicken Wing Kit. Dining at home can be transformed and made memorable. It's the simple pleasures like this that make staying home a smart choice. All you have to do is call 0917 438 2133 to order and schedule your special delivery by The Pork Project.

The pandemic will forever change the way go about our daily routine, and as we transition to the new normal, our homes will once again be the stage for memorable meals. The Pork Project and Chef Redd Agustin can help you make dining at home special, just give him a call...

For more on Chef Redd Agustin's The Pork Project, call 0917 438 2133 for orders and inquiries. You can also visit their FB Page at https://www.facebook.com/theporkprojectph/ for more updates.

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