Honey Rosemary Seared Pork

I decided to propagate my pot rosemary through cutting few days back. I find it a waste to throw the extra leaves I removed from the cutting so I made use of it by cooking Honey Rosemarie Seared Pork.

I used Monterey liempo for this recipe as it is softer compared to the ones we can buy in a market.  We will not parboil our pork so it is preferred that it is soft. I have my own marinate recipe that I will also share with you.

Let me go ahead and give you the recipe.

Ingredients:

½ kilo Monterey pork liempo

½ teaspoon ground pepper

5-tablespoon Silver Swan Soy Sauce

8-tablespoon organic honey

¼ cup of fresh rosemary leaves

pinch of salt

5 tablespoon of cooking oil

Procedure:

1    Get a mixing bowl. Pour soy sauce, honey, and pepper, salt and mix well.

2    Add rosemary leaves and pork. Mix until pork is evenly coated with the marinate.

3    Pour oil in the hot pan and sear pork.

A very quick and delicious recipe that is worth trying. Hope you like it!

Pork Adobo sa Kamatis

It’s been a while since my last food article.  I feel so bloated right now after helping my self with two servings of rice and this variant of pork adobo. Having said the last, I opted to kill time by posting this recipe instead of killing myself doing fee proposals after office hours.

My usual pork or chicken adobo using soy sauce and vinegar is to crave for but this pork adobo using tomato is to die for.

If my memory serves me right, I have first tasted this dish when I was in primary school. My Lolo Ading is such a great cook that I remember hanging out with him when he is cooking at the back of the old carinderia in mid 1980’s (hope this won’t reveal my age). This dish brings back memories of his kindness, warmth and even his temper. I love my lolo!

Ingredients:

½ kilo pork liempo

6 medium size tomatoes sliced thinly

1 medium size onion, chopped

5 cloves of garlic, crushed

2 medium size carrots, diced (optional)

½ teaspoon of salt

½ teaspoon of ground pepper

1 ½ cup of water

Procedure:

Parboil pork with tomatoes, onion, garlic, and carrots, salt with 1 ½ cup of water. 

Wait until pork is soft.

Turn off the heat and remove pork, carrots and the broth.

Sauté and mashed tomatoes, garlic and onions until caramelized.

Add pork and carrots (set aside the broth) and sauté for another 6 minutes.

Pour the broth and let it simmer for 10 minutes to thicken and reduce the broth.

Add ground pepper.

Taste. Add salt if needed. 

Hope you like it!