when one is getting old(er) and becoming forgetful
September 20, 2005
then this happens..I forgot that my foodblog has been existing for a year now :duh (sorry baby, happy blogsary to you :hug )
I can still remember being adamant starting this blog for I always thought that cooking was my waterloo not to mention that I hated measuring ingredients! But seeing the wonderful blogs of stel, celiaK, ting, manangkusinera and jmom (among the very first foodblogs I’ve discovered then) I was encouraged to start one, I felt challenged to prove myself wrong and that I can learn to cook and maybe learn to measure .and so here I am, still existing and have learned a lot (in the kitchen), also met [though not personally yet, who knows? maybe I’ll meet some of you in this lifetime] wonderful bloggers via blogging. Cheers :drink3 to you, all food bloggers out there! :grouphug
***
few months back my husband was telling me about this ’something really tasty’ he’d eaten in an asian restaurant during his stay in the USA years back, but he couldn’t quite point the ingredients…he’s quite smitten by it. During an internet browsing, I came across this site (which I forgot its link) with this simple dish that I thought I’d make. And husband, when tasted it, said, that this was the one he was referring to! so thanks to you, the forgotten site/link.
warning: this is a total contrast to my last entry..this swims in oil and not for the weak heart :pigheart
sweet garlic pork (belly)
I’ve altered/added some ingredients. the original recipe calls for pork tenderloin but I’ve used pork belly, has added honey, used wine vinegar (cos it was at hand, nice rich taste) and added sesame oil.
Ingredients:
- 4 garlic cloves, minced
- 1 tablespoon hoisin sauce ( I think you can do away w/o this)
- 1 tablespoon ketchup
- 2 tablespoons lite soy sauce
- 1 pound pork belly
- 2 tsp red wine vinegar (or rice vinegar)
- 1 tsp sesame oil
- 1 tsp chili garlic sauce (optional)
- 2 tbsp honey
- cooking oil
***cut pork into bite size, fry in a nonstick wok w/ abt. a tbsp of oil, until pork turns light brown, set aside.
add in garlic in the same wok-medium heat, slowly fry and let it turn light crispy brown, add in the rest of the ingredients and stir for a minute or two. then throw back in the pork, reduce to slow heat and stir for 2-3 minutes. that’s it.
before serving, I threw away most of the oil the pork has produced.
that day, I’ve found a pack of fresh banana leaves so I invited my husband to eat dinner pinoy style. He gamely joined me though he struggled using his hand. He took a second serving of everything, got up from the table and washed his hand. When he came back, he apologised and said that he’s enjoying his food so much that he didn’t want to waste more time, then continued eating. I also discovered that my husband is left handed when it comes to kamayan.
kain tayo!
(as you can see, there’s extra torta (omelette ) there, I think I’ll save the recipe for a future Lasang Pinoy entry.
Posted in pork
alam
September 20th, 2005 at 12:25 pm
nice hans!
at least game sya, ma chere. itong si seb ko, medyo me pagka-maarte, ok naman nagkakamay din kya lang di raw nya “madakot” ang kanin, haha! :duh
ma chere, you know, madalas ko tong iluto. same ingredients, pero ino-oven ko para konti hugasin, hehe.:tongue
ingat dear and enjoy your week! :wave
je t’adore…
September 20th, 2005 at 12:31 pm
hi thess, i left a comment earlier. i just don’t know kung in-accept :no. i hope so… well, anyway am here again to ‘wish’ your blog a happy blogniversary! :bouncy
September 20th, 2005 at 2:02 pm
Happy Blog-anniversary, Thess !! :wave
Talaga namang fingerlicking deeelicious yang pork belly na yan. Especially eaten on banana leaves sans kubiertos. Yum!! :yummy
September 20th, 2005 at 5:45 pm
Very Filipino naman. Mukhang masarap yan ah. I got to try this dish. I’ll save it for reference. Thnaks for sharing :bouncy
September 20th, 2005 at 7:02 pm
Happy Blog-BDay, Thess! Do you think this recipe would work for chicken, sounds like it would, but……
September 20th, 2005 at 7:26 pm
thess i just defrosted belly i will trythis ha…. kaya bukas menu ay chicken breasts baked with lemon juice carrots and wedge of potatoes
then baked fish and aubergine salad
then lentils yata
na fire ang cook namin ako taga pag luto sa crew ole
September 21st, 2005 at 9:01 am
BOK: gracie for the greetings, lieverd. ah, our husbands have the same reklamo, ‘rice is difficult to be eaten by hand’ true, i also read somewhere that you can oven this, delicioso ano? unfortunately, we can’t have this every week (or day) cos we might bite the dust (too) soon. ik hou ook van jou, liverd :hug
CELIAK: thanks, chef! if only I can have this 3x a week :no ‘bata pa ako eh’ :lol:…preparing my LP entry now, will email u soon..nice day, chef C!
JEANNY eetsmakelijk, dear! :yes
KIRK :wave..you know what, Ive asked myself the same thing, so what I’m gonna do is make this w/ :chix and I’ll get back to you (hop your blog). I think I’ll separate some crunchy garlic for topping and less liquid..hmmm
SHA: sounds like a nice menu you got there, chef! hey, you getting extra moolah for extra work? :wave
September 21st, 2005 at 12:13 pm
hi thess! we had pork belly din last week!!! what a coincidence, pero ‘yong akin lechon kawali lang, hindi kasing-nakakalaway as your recipe. nakakaaliw naman ang hubby mo, at least he tried! tinuruan mo ba how to use his thumb to push the rice into his mouth? you’re so blessed to have a spouse that appreciates your culture and your food. may mga friends ako who aren’t so lucky!
September 21st, 2005 at 12:14 pm
naku, sorry, forgot to say — happy blogversary!!!
September 21st, 2005 at 5:28 pm
Happy Flogversary!!!:cake thank you din sa pa extra :wave
Buti ka pa nga at napagkamay mo si hubby mo, my hubby has no patience, gusto rin niya, matapos na kaagad kumain, no fuss. Sabi ko naman, mas mabilis at no fuss nga pag nagkakamay ako eh :raspberry
September 21st, 2005 at 6:45 pm
Neybor, hapi foodyblogsary…may tira pa ba diyan? naku darling pasensiya ka na ha di ko pa nasagot ang email mo. busy as in talaga ako.
miss and :ilu
September 21st, 2005 at 11:00 pm
Hi Thess..na extra ako..happy anniversary..ang dami mo ngang alam na luto na hindi ko alam. ie Thai Noodles(Pad Thai)..di ko alam gawin yon so I tried it once using your recipe..medyo may modification pero it was a good guide.
September 22nd, 2005 at 10:28 am
STEF: :wave I am also a fan of lechon kawali! :yummy hindi ko sya tinuruan eh, hirap na kasi baka magreklamo pa
..may banana leaves pa ako, so there’ll be a next time and I’ll give him your tip ..thanks, stef!
JMOM: isa ka naman talaga sa inspirations ko eh, naks :bread..so hindi pala nag iisa asawa ko sa reklamo na nakakabagal pagka-kamay..kung pwede nga lang, araw-araw pagkakamayin ko yun para medyo ma diet :tongue ..thanks JMOM!
BENG: :hug danke..np, saka na yung reply at alam ko busy ka..bakit tira hinahanap mo? bitbitin ulit yung 2 at lunch ulit tayo..soon!
TING: d extra ha :apple: talaga ginawa mo pad thai? so ano verdict? kinabahan ako :melodramatic…oo nga mommy ting, halos lahat yata tayo nagmo modify to suit our taste..like i did w/ your masarap na vegies!
September 22nd, 2005 at 10:26 pm
hi ate! musta na?
nakakagutom naman… mukang masarap yang sweet garlic prok belly, tamang tama kabibili ko lang ng pork belly ribs kanina, siguro im gonna try your recipe ^_^
September 23rd, 2005 at 12:58 am
nakakagutom, thess! ang galing din ha, on banana leaf pa. noypi na noypi.
September 24th, 2005 at 2:34 am
happy bday to your food blog, ate thess!
ako naiinis pag nagkakamay, kasi mas lalo akong madaming nakakain hehe! pagluto mo ako ng omelette pagbisita ko dyan ah :raspberry