Chop and Beans Recipe




Chop and Beans By Doyzkie Buenaviaje

Fried Pork Chop with boiled white kidney beans is a healthy and easy meal to prepare that is packed with essential fibers and protein.

White kidney beans are among the best foods for helping you loose weight due to their high fiber content, which leaves you feeling full for longer. It also contains essential nutrients like, minerals & vitamins!

1. 1 pc. pork chop
2. 1 Cup of White kidney beans
3. Vegetable oil to fry the pork chop
4. Pepper to taste

How to prepare Chop and Beans.
1. Fry pork chop ’til golden brown. Let it rest on a paper towel to get rid of the excess oil then set aside.
2. On a strainer, wash the beans with cool running water. Then in 6 cups of water, boil the beans using a pressure cooker for 30 minutes or a pot for an hour.
3. Put cooked beans on a plate or bowl, then add a dash of pepper to taste then top it with your pork chop.

Read more about White Kidney Beans here:

Crispy Pata with Kare Kare Sauce Recipe

We are very honored that we have been invited to share a recipe for Marco Polo’s The Great Media Cookout alongside Culinary expert Ms. Jessica Avila, Lifestyle writer from The Freeman and Philippine Star Ms. Honey Jarque-Loop, The Freeman’s food writer Dr. Nestor Alonso, Award winning photo journalist Mr. Tonee Despojo, TV Personality and Sunstar Columnist Alexis Yap and GMA Cebu’s station manager Ms. Ann Marie Tan.


Crispy Pata with Kare Kare Sauce

Crispy Pata with Kare Kare Sauce


Since many have requested that we post our recipe, here it is! 🙂 Please feel free to comment if you have any questions. 🙂


Ingredients for Crispy Pata:

1 Pig Leg

1 tbs salt

pinch of pepper to taste

2 tbs of fish sauce

5 cups water

Ingredients for Kare kare Sauce:

Coconut Milk

2 tbs toasted rice grain

1/2 ground peanut or use peanut butter

1 tbs of atchuete in 2 tbs of hot water



banana heart

shrimp paste



How to cook the Crispy Pata:

Boil the front leg in 5 cups of water with salt & pepper and fish sauce until tender. Cool, let dry and set aside. Deep fry the leg. Spray some water on the skin from time to time to make it crispy. Remove from oil when brown and crispy. Set aside on strainer to allow oil to drip.


How to Cook the Kare kare Sauce:

Put coconut cream, toasted rice, peanut butter in the blender and puree until smooth. Put atchuete seeds in 2 tbsp of hot water to make the red color come out. In a seperate pan, blanch the pechay leaves, banana and eggplant until cooked. Put puree mixture in a pan and let boil. Add the red water from the atchuete seeds and drain on the pan with the coconut cream mixture. Put fish sauce to taste. Simmer for 5 minutes or until all flavors are blended well.


Then in a big white plate, assemble a bowl of sauce, then top the crispy pata and side it with the vegetables. Add a small bowl of shrimp paste on the side! YUM!

Native Indian Cured Cod Recipe

Recipe: Native Indian Cured Cod Fillet with Savory rhubarb Semi Freddo Apple Lavender Walnut Conserve

By:  Marco Polo’s  Canadian Executive Chef Luke Gagnon

Yields 6 portions.

Ingredients and procedure:

For the cured cod: 

300g cod, skin on

60g sugar

75g kosher salt

50g freshly cracked pepper corns, pink

5g mustard seed

20g whiskey

15g cilantro

20g lemon grass

15 g lemon Leaf

10g basil

Procedure: Chop all ingredients, sprinkle all at the side of the fillet. Wrap in cling film very tightly and place between 2 pans and press with weights.


For the savory rhubarb semi freddo (step 1):

280g pickled rhubarb

224g red wine vinegar

224g grenadine

224g apple juice

56g raspberry vinegar

Procedure: (Step 1) Just heat all the liquids, then add rhubarb stalks. After a few minutes let sit until cold in a chiller. Strain off liquid, maintaining the solids and puree. Set aside.


For the Savory englaise:

448g heavy cream

2g thyme

7pcs large egg yolks at room temperature


In a medium pan place cream and thyme and bring to simmer over medium high heat. Meanwhile whisk the egg yolk in a small bowl. For a few tablespoons of the hot cream into the eggs and whisk to temper the yolks so that they will not scrabble in the hot cream. Slowly whisk the tempered yolk into the cream and whisk 3-5 minutes until thick. Pass through a Chinoise, place in bowl and cover with cling wrap. Place in ice water bath. Once cold, mis with step 1.


For the apple lavender conserve

500g apple juice

0.25 lavender

1/2 cup lemon

325g sugar

65g walnuts


Procedure: Wash apple and cut into pieces. Squeeze lemon and save the juice. In sauce pan add the juice to the apple and sugar. Cook until dissolved. Continue to boil rapidly stirring constantly until thick. Add the nuts, lavender and bring to boil for 5 minutes. Place into container and chill.


See Chef Luke Ganon’s Hazelnut Halibut recipe here:




Canadian Hazelnut Halibut Recipe

Born in Ontario, Marco Polo’s  Canadian Executive Chef Luke Gagnon showcased his skills to invited guests and delighted us with a cooking demonstration during the launch of Culinary Canada at the Marco Polo Plaza Hotel. Here’s one of the recipes he shared with us during the Canadian cooking demonstration. 


Marco Polo’s Canadian Executive Chef Luke Gagnon


Dish: Hazelnut crusted halibut, green pea puree, yopoi spaetzie, clam and parmesan foam Red pepper Coulis

Yields 6 portion

Hazelnut Halibut (photo from Marco Polo)

Ingredients and procedure:

For the Halibut:

600g halibut cut into strips

100g hazelnuts ground

85g glour

2g egg wash

1g salt

1g pepper

Lemon Juice

120ml vegetable oil for frying

Procedure: cut halibut into strips, season, add lemon juice, dredge in flour, dipped in whisked egg, place in hazelnuts and coat evenly

For Green pea puree:

250g green peas

30g butter

20g shallots

10g Garlic

15g proscuitto, diced

3g basil, chopped

3g mint, chopped

10g corn syrup

3g cilantro

85g chicken stock

1g pepper

2g salts

60g cream

Procedure: In Sauce Pan add butter and saute all ingredients, add the stock and cream, season to taste puree.

For the spaetzie:

4pcs whole egg

168g milk

1g white pepper

3g parsley, chopped

440g semolina flour

220 g all purpose flour

1g nutmeg

100g yopol

20g vegetable oil

3g salt

Procedure: Mix all ingredients in a stainless bowl. In boiling water add salt and vegetable oil. In spaetzie pan place dough and over the boiling water push through the pan and bring to a boil until they float. Skim off immediately and place spaetzie in ice water. Remove, drain well, place in a dry towel, In smoking pan, hot pan sauté in olive oil until golden brown.

For the clam and parmesan foam

4pcs Gelatine sheets

448 ml clam juice

2g josher salt

2g ground bell pepper

2pcs C02 cream charger

5g Parmesan powder

Procedure: in a bowl, submerge gelatine sheets in water. Let soften and remove, mean while heat clam juice, using hand lift out gelatine sheets in water. Let soften and remove, mean while heat clam juice. Using Hand lift gelatin sheets from the water and squeeze, place in clam sauce and stir gently. Season with salt and pepper, pour into a chilled canister . Charge with 2 Co2 chargers and chill for 1 hour. Garnish with red pepper coulis.


See Chef Luke Ganon’s Native Indian Cured Cod recipe here: