Pork Binagoongan

The husband has requested for me to cook Pork Binagoongan for him, and so I did...

Here's my version of Pork Binagoongan which I cooked last night for dinner...

Deep-fried and pressure-cooked pork. Bagoong. White Wine Vinegar. Garlic. Onions. Tomatoes. Chili Powder. Water. Grilled Eggplant Slices. Shredded Green Mango.

I first cooked the pork using a pressure cooker to make sure that the meat is tender. Then, I dried the pork pieces before frying them. I prefer crispy meat in this dish! Set aside the pork and saute the garlic, onions, and tomatoes. Then I added the bagoong (Barrio Fiesta regular). I splashed on some white wine vinegar then sprinkled in the chili powder. Honestly I wanted those siling labuyo but didn't have any last night. Finally I added water and tossed back the pork. The dish simmered for about 10 minutes or so. Just make sure that it doesn't dry out ok?

While the pork is simmering, I grilled some eggplant pieces and shredded half of a green mango.

This was how I assembled it: Grilled eggplant slices, then the pork binagoongan, then the shredded green mango.

L-O-V-E.

Pork Tenderloin with Tomatoes and Olives

This is a must try for all you cooks out there. I enjoyed preparing and cooking this meal. Result? My whole family loved it.

Pork Tenderloin with Tomatoes and Olives

Ingredients:

• 1.5 lbs pork tenderloin (whole, trimmed)
• 2 plum tomatoes, seeded and chopped
• 1/4 cup chopped green olives (I used the one stuffed with pimiento)
• 1/4 cup dry white wine
• 1 tsp chopped rosemary (I used 1/2 tsp dried herbs de Provence)
• 2 garlic cloves, heavily minced
• 1 tbsp olive oil
• 1/2 tsp salt, 1/4 tsp pepper
• 1 cup chicken broth
• 2 Tbsp corn starch or flour (I used flour)

Combine tomatoes, olives, wine, herbs, garlic.

Pre-heat oven to 400F.

Add oil in the casserole on medium heat. 

Salt and pepper the pork. Brown all sides (5 minutes each).

Add tomato mixture and bake for 20-30 minutes.

Remove pork from the casserole and keep warm.

Heat the casserole, add broth and thickener. 

Bring to a boil then reduce heat.

Simmer for 5 minutes.

Meanwhile, slice the pork.

Serve the sauce over the pork.

Friday Dinner: Pork Chops, Veggies, and Rice Salad

Here's what we had last Friday. I just got the Brown rice salad recipe from Barefoot Contessa's show the other day to to go with the really simple pork chops and french beans I wanted to have for dinner.



Really Simple Pork Chops

Ingredients
1 Kilo of pork chops
About 1/3 cup dijon mustard
Salt
Pepper

Rub the chops with the mustard. Add salt and pepper to season them. Heat your grill (preferably cast iron!) and cook for 5-7 minutes on each side.

Brown Rice Salad

Ingredients
1 cup uncooked brown rice (preferably organic rice)
1/4 cup Champagne rice wine vinegar
1 Tbsp olive oil
2 tsp sugar
3 big tomatoes, diced
1 cup chopped basil
Salt
Pepper


Cook the rice. Whisk together the vinegar, olive oil, sugar, and salt and pepper to taste. Pour over the rice. Add the tomatoes and basil. Mix well.


French Beans

Ingredients
1/4 k French beans
1 Tbsp olive oil
3 cloves garlic, chopped

Heat pan, then add the oil. saute the garlic but don't let it brown. Add the beans. Cook until tender.