Friday, November 12, 2021

Classic Ready-to-Heat Filipino Dishes by The Pork Project Delivered to Your Doorstep

Hearty meals ready-to-heat conveniently delivered to your doorstep, The Pork Project makes it easy for you to enjoy classic Filipino artisan meals easily prepared in minutes... 

Chef Redd Agustin and The Pork Project unveils sumptuous new savory creations you can enjoy at home in minutes without the fuss. The Roast Pork and Chicken Rice, Adobong Liempo and Squid Duo, Second Best Callos and Cebu-Style Balbacoa by The Pork Project are ready to add a flavorful and festive vibe to your home dining table with just one easy call or message.

Adapting to the new normal, The Pork Project responds to emerging consumer habits such as dining at home, the rise of the food delivery culture and increased online usage defining a challenging and difficult quarantine experience. All you need to do is call or send a message, and The Pork Project will do the rest. Now with regular scheduled deliveries to Manila, The Pork Project by Chef Redd Agustin lets you enjoy comfortingly familiar local flavors at home, simply reheat and enjoy .  

The Pork Project has long been known for its repertoire of traditional Filipino regional offerings, but Chef Redd Agustin weaves his creative spin with unrestrained flavors for some unique dishes. Remember the Schmear Trio of Chef Redd? And the Pupor? It's dishes like these that keep The Pork Project busy with regular trips to Manila (see more on my earlier posts, ECQ Eats: Get Schmeared. The Pork Project Introduces The Schmear Trio with Balut Pate, Chorizo Crema and Dulong Olive Oil and Dining in the Next Normal: The Pork Project Presents The Pupor and Kambing Na May K, Now Available for Delivery). Take the Roast Pork and Chicken Rice (P 900), an inventive twist to Hainanese Chicken Rice with The Pork Project's signature touch. Chef Redd adds roasted and juicy slabs of pork and chicken to steamed flavored rice for an all-new flavor experience. 

The pork and chicken combo brings a savory richness to the home dining experience in a culinary style that can only come from The Pork Project. Preparing the dish at home is easy. Using a toaster, you can reheat the pork slabs and chicken for 3-5 minutes or an air fryer with the temperature set at 375 for 2-3 minutes. For the rice, simply transfer in a separate bowl, cover with cling wrap and steam for 10 minutes. You can also cover the rice with wet paper and microwave for 2-3 minutes. 

In just minutes, you can serve the rice topped with the juicy slabs of pork and chicken and dig in. But you'll need to add the final touches...

Complete the dish with generous drizzles of Ginger Sauce, Chili Sauce and Sweet Soy which comes with each order packed in sachets. 

The soft, fragrant and moist rice infused with the flavors of the various components of the dish deliver rich notes intensified even more with a bite of pork and chicken. The trio of sauces temper the savory richness of the pork and chicken for that balanced and satisfying finish. Refreshingly new and creative, the Roast Pork and Chicken Rice is an absolute must-try. A hearty meal, it's also easy to prepare. 

If you liked the chicken and pork tandem with the Roast Pork and Chicken Rice, Chef Redd has another tasty pairing up his sleeves. The Adobong Liempo and Squid Duo (P 975) combines both squid and pork in a lavish dish that's familiar yet different. Simmered in squid ink, the fork tender squid and slabs of pork is a savory upgrade over the usual adobong pusit. With richer, bolder flavors, this dish is another master stroke of inspired genius by Chef Redd Agustin.

It's just full on flavors with this dish, draped in thick squid ink with its rich notes lingering on the palate long after the last bite. Pork and chicken with the Roast Pork and Chicken Rice, pork and squid with the Adobong Liempo and Squid Duo. That's The Pork Project in two hearty dishes for you.

Classic dishes complete the quartet from The Pork Project with the Second Best Callos (P 800), the traditional Spanish stew with melt-in-your-mouth beef tripe, chickpeas, The Pork Project's very own Chorizo and peppers in a thick sauce. The savory flavors drapes the palate like a comforting hug, with the contrasting sharpness from the olives providing balanced notes. Perfect with bread or steamed white rice, the Second Best Callos just hits all the right notes for a sumptuous feast at home. 

Why call it the Second Best Callos? You'll have to ask Chef Redd. But if you ask me, this one's just as good as your favorite Callos by your grandmother or mother. Maybe even better.

The Cebu Style Balbacoa (P 900) recreates a southern classic with tender ox tail stewed for hours for that butter-like texture and consistency. Like all his dishes, Chef Redd doesn't hold back. And that's what you can expect from The Pork Project.

No need to spend long hours in the kitchen for classic dishes, let The Pork Project do all the work for you. The Roast Pork and Chicken Rice, Adobong Liempo and Squid Duo, Second Best Callos and Cebu-Style Balbacoa are now available for orders and delivery, hit up the FB Page (see link below) for delivery dates and cut-offs. 

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 for more updates.

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