summer is almost here

grilled peaches

plus

grilled pork tenderloin and perhaps some green salads

equals a perfect summer weekday dinner

ok so my home is under siege. i'm sick. sophia is sick.  i have not been able to go to work since friday due to sickness which i thought to be asthma or allergies.  today i'm quite certain it's some sort of a bug which sadly i have passed on to my little girl.  instead of being outside enjoying the warmth of the sun, we are napping in bed under the covers.  or to be more precise, i am blogging on one side of the bed while sophia is napping right next to me. "sleep with me mommy," she begged.  I could snuggle with her and watch her sleep all day long, but i don't like waking her up with my persistent cough.  so instead i decided to write a post while sitting right next to her, carefully suppressing and concealing my cough.


but despite my current state i can't help but be excited about summer.  it's my favorite season, and to ring it in i present two of my favorite summer recipes.  they're a perfect pair.

BALSAMIC GLAZED PEACHES WITH BLEU CHEESE

adopted here

• in a saucepan, simmer together 1 cup balsamic vinegar, 3 tablespoons sugar and 1 teaspoon freshly ground black pepper, over medium heat until reduced in half. remove from heat and set aside.
• oil grill grate and preheat.  cut 4 medium peaches in half and remove seed. place peaches on grill cut side down and cook until browned, about 5 minutes.  turn peaches over and brush cut side with the balsamic reduction.  cook for another 3 minutes.
• remove peaches from grill and sprinkle crumbled blue cheese on top.  drizzle about 2 tablespoons of the remaining balsamic reduction.

GRILLED PORK TENDERLOIN

adopted here

• marinade pork tenderloin in a mixture of 1/2 teaspoon grated ginger, 1 teaspoon minced garlic, 2 tablespoons balsamic vinegar, about 2 teaspoon coarse salt and pepper (adjust to taste).  let sit for an hour or overnight in the refrigerator.
• sear meat on high heat for about 2 minutes on both sides then lower heat to medium and cook for another 20-25 minutes, rotating every 10 minutes. cook until internal temperature is 160°F.
• let the meat rest before cutting to allow its juices to be redistributed and reabsorbed back into the meat.

Last weekend, briefly

It was a tough weekend for me.  On Thursday I had the much dreaded talk with my boss with regards to our annual employee evaluation.

Bottom line : my bonus was lower than previous years and my increase was a measly 1%. I kid you not, I got a freakin' 1% salary increase. How much is that in dollar terms is just even more pathetic.  Negotiating for even a slight increase proved worthless, so the verdict is that I am set to find a new job.  Please, pray for me.

It took awhile for me to digest the whole thing.  Come weekend, my emotions took a dive. I was depressed at the unfairness of it all. Sadly, my poor husband and daughter had to deal with me at my worst.  All weekend long.  I hate myself for that but for some reason I just couldn't snap out of it fast enough.  We went to the movies to watch the Pirates, and  I rolled downhill with Sophia at the park in my effort to forget but it didn't do the trick. Thankfully, my husband was considerate to let me have the day to myself after church on Sunday. I am blessed to have married such a man. I love him dearly.   Him telling me "I love you" through it all was like a band-aid for my wounded spirit.   That free time helped me reflect and think things over.

My Redeemer lives. He will provide for us. I shall HOPE and place my TRUST in Him.

I shall not complain but deal with this GRACEFULLY.

I will be thankful for my job but look for better opportunities UNTIRINGLY.

On Sunday afternoon, even though my emotions was not yet 100% recovered I felt good enough to make our Sunday supper of Tuscan Roast Pork.  Cooking was actually therapeutic.  Besides, a good dinner is the least I could do for being a mess on an otherwise would have been a wonderful time to spend with my family.    

Pork Roast
(serves 4-6)

3 1/2 to 4 pounds pork shoulder roast
1/4 cup olive oil
1 medium onion, roughly chopped
3 Cloves Garlic, minced
10 oz crimini mushrooms, washed and cut in half
4 Plum Tomatoes, roughly chopped
1/2 cup Pitted Green Olives, roughly chopped
1 teaspoon Dried Thyme
2 teaspoons Dried Oregano
1 cup dry White Wine
1/4 cup chicken broth
Kosher/Seasalt Salt
Freshly ground black pepper

1. Preheat oven to 350°F.

2. Heat oil in a Dutch oven over high heat. Brown pork loin on all sides and set aside.

3. Discard all but 1 teaspoon oil from the pan.  Add onion and saute until soft.

4. Add mushrooms and cook about 3 minutes or until softened.  Add tomatoes, olives, garlic and herbs.  Cook about 3 minutes then add in the wine.  Bring to a boil and simmer for a couple of minutes.

5.  Add broth, then add back in the pork loin.  Bring to a boil then transfer to oven uncovered.

6. Cook uncovered for about 2.5 to 3 hours, turning the roast occasionally every 45 minutes or so.

7. When meat in fork tender remove from pan and set aside.  Let it rest for 5 minutes.

8.  Boil liquid in Dutch oven on stove top until sauce is thick, about 10 minutes or so.  Turn off heat.

9.  Slice roast into pieces and serve drizzled with the sauce.  (Or cut up the roast and add it back into the pot with the sauce.)

Note that you should slice the roast across the grain so it's more tender.  I made a mistake here as I wasn't really paying attention when I cut it.  Thankfully the meat was tender and moist so it was not big of a deal.

10.  Serve with baked/mashed potatoes, rice, or bread.

Bacon-Wrapped Pork Tenderloin with Gravy

I made the most flavorful pork tenderloin.  I feel like I hit the jackpot on this one.  It's a no-brainer really unless you don't like bacon. But for my family, if not for health issues, we could eat bacon every day.  I've had a few flops with pork tenderloin.  Because it is a very lean piece of meat it is a little tricky for roasting.  Overcook it and it gets too dry.  I don't like dry meat!

So I experimented on wrapping it with bacon.  Not only does it add flavor to the meat but it also keeps it moist.  Think about that bacon fat dripping on the roast for a moment.  Convinced?

Oh yeah, I  found out at the last minute I needed kitchen twine.  I didn't have one so I improvised and put my brain to work.  It turns out interlacing the bacon does the trick.  Just make sure you are working with thin-cut bacon strips.  I used good old Farmer John's bacon in this roast.

Then because I was a little skeptical that it might come out dry I made gravy out of the pan juices.  It wasn't necessary but it did kick it up a notch.  In fact, when I had the left overs for lunch the next day I found out it was soooo good with rice!  

Here's how I did it.

Bacon-Wrapped Pork Tenderloin with Gravy

For the Roast

1 pork tenderloin (about 1.5 pounds), cut in half crosswise

6 thin-cut bacon strips

1 garlic head

1 teaspoon chopped fresh rosemary

8 sage leaves

Salt

Freshly ground black pepper

1 tablespoon olive oil

1 tablespoon grape seed or canola oil

Sea Salt and pepper to taste

For the gravy

1/2 cup apple cider (or dry white wine)

1/2 cup chicken broth

2 teaspoons flour

Preheat oven to 375°F

Cut garlic in half (crosswise) and place in a small microwave safe bowl.  Drizzle with the olive oil and a little salt.  Microwave until soft about 2 - 3 minutes.  When cool enough to handle, squeeze the flesh out from the head into a mortar and pestle.   Add the rosemary, then mash with the garlic.

Pat dry each tenderloin pieces with paper towels then rub with the garlic mixture.  Season with salt and pepper. 

Place sage leaves on top of tenderloin, about 2 on each side.  Wrap with bacon, overlapping and interweaving the end of one strip with  another.

In an oven proof skillet, heat a drizzle of grape seed or canola oil (or any oil with high smoke point) over medium high heat.  Brown the meat on all sides, turning carefully, about 2 minutes on each side.

Place skillet with the roasts in the oven and cook for about 20-25 minutes, or until cooked to desired doneness.  I cook mine to an internal temperature of 145°F.  Transfer roast to a platter and let it rest for at least 10 minutes before carving.

While the meat rests make gravy.  This is optional but adding gravy is a nice touch to the dish.  Drain all but about 1 tablespoon of oil from the skillet, making sure not to discard the brown pieces at the bottom.  Place skillet on the stove top over low heat.  Add cider and deglaze the pan, scrapping all the browned bits at the bottom using a wooden spoon.  Whisk in the flour with the chicken broth and add into the pan.  Let it cook 1-2 minutes stirring constantly until sauce is thickened.

Slice tenderloin into medallions.  Serve with gravy.

Grilled Maple Brined Pork Chop

These pork chops are WONDERFUL.  The brine did a beautiful job of tenderizing the pork and adding an amazing flavour.  I think this recipe will be a staple for my pork chops.  It was good (even without the chutney) - flavorful and succulent, something I never attained when grilling pork chops.  I left out the juniper berries (can substitute 1 tbsp gin but I didn't have that either), and cloves but it still came out incredibly delicious.  I also substituted ginger powder Also I did not have fresh ginger and fresh thyme so I used dried ones.

A few notes:

1. Buy fresh thick pork chops bone-in from the butcher if you can and make sure the chops are not already brined.  Make sure no salt solution was injected, some stores do this to make them moist.
2. Use kosher salt, NOT table salt.  Table salt is much more saltier than table salt.
3. Thick chops, NOT thin or it will be too salty.
4. Brine no longer than 12 hours, otherwise it will be hammy.  Brine for at least 4 hours.
5. For the summer use the grill but it works on the oven too.  First brown the meat in an iron skillet 2-3 minutes on each side then put in a 350 degrees oven for 5-10 minutes.
6. Don't skip brushing the chops with oil before grilling. It gives good caramelization.
7. The brining solution can also be used for turkey, pork bellies, chicken and pork tenderloin.  Feel free to experiment.
8. Use a thermometer so you don't have to guess doneness.  Stick a meat thermometer, once it heats 145 it's done.  It may be a little rosy when you cut into them but will quickly turn pale. 
9. You can brine more chops at a time.  You can keep excess brined chops a few days in the bridge for later cooking. 

Thank you Bon Appetit.

ingredients

(serves 2-3)
Brine
1/2 cup KOSHER salt
1/4 + 1/8 cup sugar
1/2 cup Grade B maple syrup
1.5 tablespoons Dijon mustard
1 teaspoons hot red pepper flakes
1 tablespoons juniper berries (or 1 tablespoon gin)
1/4 teaspoon whole cloves (optional)
1/4 cup fresh rosemary, chopped
1 tablespoons chopped fresh thyme (or 1 teaspoon dried thyme)
6 garlic cloves, smashed
1 tablespoons chopped fresh ginger (or 1 teaspoon ginger powder)
4 cups water

2-3 bone-in center-cut loin pork chops, 1 1/2 inches THICK (make sure it has no salt solution injected)
Freshly ground black pepper
1/4 cup vegetable oil for grilling
Roasted Pear Chutney (optional)

1. Mix all of the brine ingredients together in a nonreactive pot and bring to a boil. Turn off the heat and stir the brine to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool, then put it in a large nonreactive container and immerse the pork chops. Cover and refrigerate for no more than 12 hours.

2. Remove the pork from the brine and pat dry (without rinsing).

3. Heat grill to high.

4. Season the chops with pepper (not salt — remember, the brining solution is salty) and brush with the oil. Sear the chops directly over the hottest part of the open grill for about 1 1/2 minutes on each side. Then lower the heat to medium, cover the grill, and cook to the desired doneness (about 10 minutes on each side). Use an instant-read digital thermometer to check the internal temperature of the chops. A reading of 145° to 150°F will give you a pink, moist chop, 160°F is well-done. Serve immediately, accompanied by the chutney, if using.

Accompany meal with Orzo- Artichoke Salad

Pernil Al Horno (Roasted Pork Shoulder)

Tonight the moon is set to rise bigger and brighter than any other night. In a rare lunar event the moon tonight will appear as much as 14% wider and 30% brighter.  The downside, it's cloudy in my neck of the woods tonight that I was not able to get a peek at it.

Now the upside of this beautiful saturday evening...

I've been wanting to make the Pernil Al Horno by Tyler Florence for months now.  The problem is, pork shoulder is not always available at the grocery stores I frequent.  But today I got lucky to find it at my local Ralphs on sale for $9, that's $2 a pound, hence it was a spur of the moment recipe for dinner.  Thankfully I went to the market early in the day and had enough time to marinade the meat then cook for 3 hours.  (You see I have not been so lucky these days). The ingredients are few and simple, and it's a plus that I have fresh oregano growing in my patio.

The flavors were out of this world, the meat was succulent and the crispy skin was to die for (watch your cholesterol!).

It was a hit!  Who would have thought the roast cost only $9?   The meat was huge for the three of us but we thought we can use the leftovers for sandwiches and as topings for our ramens.

Yumm!

Pernil Al Horno (Roasted Pork Shoulder)

Ingredients

• 1 bone-in pork shoulder picnic roast (about 4-4.5 pounds), skin on
• 4 garlic cloves, smashed
• 1 cup fresh oregano
• 4 tablespoons Kosher salt (1 teaspoon for every pound of meat)
• 1 tablespoon coarsely ground black pepper
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar

Directions

Mash together garlic, oregano, salt, and pepper into a paste using a mortar and pestle; stir in oil and vinegar.

Using a sharp knife, score the surface of the meat with small slits.   Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.

Place pork in a ceramic container, cover with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.

Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 300 degrees F.

Place the pork in a  roasting pan fitted with a rack insert and put it in the oven.

Roast the pork for 3 hours, uncovered. For the last 30-40 minutes blast the temperature up to 400 degrees F for a crispy-brown skin.

 Let the meat rest on a cutting board for 10 minutes before slicing.

Bon Appetit!

T.G.I.F. - Thank God It's Filipino

I realized I have not posted much Filipino food here on the blog, hence the title :)

My lunch for today is Adobo, the most popular dish of the Philippines besides other dishes like pancit and balut. I decided to brown-bag it today.  It's the first Friday of this lenten season, which makes it a day of abstinence, yet I will be consuming meat for economic reasons.  I reasoned that instead of eating out and spending about $8 to $10 for lunch, I will just eat left overs and give the savings to charity... or use the money to pay tax dues, or accrued debts, or unpaid medical bills.  Financial worries is mounting these days.  By the way, Uncle Sam just billed me with a whooping $1800 for 2010 taxes.  With these in mind, not spending money for lunch is just the right thing to do.

On the other hand I only had meat dishes to choose from for my brown bag - coq au vin or adobo.  I went for the latter.  The thought of pairing it with the salted duck eggs I bought at 99 Ranch yesterday seemed just hard to pass up.

FYI, I only ate 1 salted duck egg although the photo shows six.

Adobo is gaining popularity lately, even featured on New York Times.  In the Philippines, the recipe varies not only by region, but in every household.  It's a variation of many things - the liquid to meat ratio, or the soy sauce to vinegar ratio, or if you even use soy sauce at all like Market Manila.  Some like it with coconut milk, some like it with pineapple juice instead of vinegar, some like it sort of sweet thus adding sugar.  Some like it a little fried while others prefer it with a little gravy or kind of saucy.

Basically adobo uses a simple blend of garlic, vinegar and soy sauce.  And you can pretty much make any type of meat into adobo - chicken, pork, beef, fish, squid and even some vegetables like kangkong. But for everyday cooking I prefer to make pork adobo... using a fatty cut.... like... pork belly!  It's artery clogging but  a few bites won't hurt I think.

My adobo continues to evolve.  I keep experimenting, trying different recipes for it but it is always good to know the basics.

Ingredients

• 1  tablespoon  vegetable oil
• 2 pounds pork or chicken (i prefer pork belly)
• 5  cloves garlic, pressed
• 1  cup  vinegar
• 1/3  cup  soy sauce
• 1  teaspoon  whole black peppercorns
• 2  bay leaf
• 1 cup water

Preparation

1. Heat oil in a medium frying pan over medium-high heat. Add meat and cook until lightly browned, about 5 minutes, then turn over and cook an additional 5 minutes. 

2. Add garlic and cook, about 1 minute. Add remaining ingredients and stir to incorporate. Bring to a boil.  Lower heat, cover and cook, covered, for 30 minutes.

3. Uncover, increase heat to medium and cook 10 to 15 minutes more, occasionally spooning sauce over  meat, until sauce thickens a bit and meat is tender and nicely glazed with sauce. Remove bay leaf before eating.

Serve over rice.
Note: If you dread the fatty oil, you can cool and refrigirate a bit then remove the fat that harden on the surface.

Anytime Ribs

One dish I learned how to cook from my grandmother is her famous pork spare ribs.  It's always a hit at the 'buffet' table on our potluck gatherings.  It's nothing complicated, very simple in fact and as with every Filipino   we like to eat her version with rice.  The technique is simple, she massages the meat in garlic salt, black pepper, olive oil, a dash of worcestershire sauce and then she bakes it in the oven for about 2 hours at 350° heat.  Skip the barbecue sauce if you want to eat it Filipino style.  Instead serve it with rice and Filipino salsa -- a mixture of chopped tomatoes, green onions, & patis (fish sauce).

But since my husband is not a big fan of fish sauce I make mine with barbecue sauce.  I use store bought barbecue sauce although you could also make it from scratch.  Here are a few recipes that are worth trying:  Neely's BBQ Sauce, Mark Bittman's Fast, Down Home BBQ Sauce, Basic Barbecue Sauce.

Even my 2 year old loves this and it comes out so tender she can bite it off the bone with only a few front teeth!  And the good thing about it really is that you can make it rain or shine.

Oven Baked Spare Ribs
baby back ribs or spareribs (about 1 pound per person)
your favorite barbecue sauce
4 cloves garlic, pressed (or garlic salt)
kosher salt
freshly ground black pepper
worcestershire sauce
extra virgin olive oil

Massage ribs with the olive oil, garlic, salt, pepper, & worcestershire sauce.  Cover and marinade 4 to 24 hours.
Heat oven to 350°.  Place ribs in roasting pan, cover tightly with foil and bake for 2 to 2.5 hours.  Covering the ribs in foil will create steam resulting in fall-off-the-bone tenderness.
Remove the foil cover and continue to cook for 10 minutes on each side to form a light sear on the outside.
Brush each side with barbecue sauce and cook for an additional 5 minutes on each side.

Other Rub Variations:

**Mark Bittman Rib Rub**
2 tablespoons paprika
2 tablespoons sugar
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon black pepper
1 tablespoon chili powder
- Stir all the ingredients together in a bowl, then transfer the mixture to a covered container. Keeps for at least one summer.

**Emeril's Southwest Dry Rub Recipe**
3 Tbsp. chili powder
2 Tbsp. paprika
1 Tbsp. cayenne
1 Tbsp. cumin
1 Tbsp. coriander
1 Tbsp. granulated garlic
1 Tbsp. granulated onion
1 Tbsp. kosher salt
1 Tbsp. cracked black pepper

**Bobby Flays Dry Rub **
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

Skillet Pork Chop with Mustard Sauce

To the Guy who Broke Into My Car Last Weekend,
You caught me by surprise.  I am amazed at how brave you are to rob my car, inside our apartment parking lot... and to come back for a second run the next day.

But actually I am sorry for you on all that effort, and for taking such a risk.  You see, I do not have much valuables in my car. I am probably just as broke as you.

I would like to thank you though, for even with an evil intention, you managed to give me some consideration.  Thank you for breaking the rear passenger vent window, instead of the bigger windows.  This makes it cheaper for me to have it replaced than if it were any of the bigger ones, or worse, the windshield!  I have to pay out of pocket to get it fixed so thank you for breaking in the cheaper way.  

I also would like to thank you for not stealing my daughter's car seat.  Really, I appreciate that you had concern for my baby riding a car without a safe seat.  You see, the car seat must have been the most expensive thing inside my car.   Thank you very much for leaving that behind.

So why did you not take it all the first time?  Did someone bother you in the middle of your business?  I wondered why you only took the face plate on my car stereo the first time.  You see, it does not really work without the whole thing. So I guess the pawnshop told you it's not worth any without the whole piece so you came back.  But sorry too, because even with the whole piece the darn thing does not work properly.  The FM is broken.  My guess is that the stereo is probably worth $10 all in all.  It's 7 years old.  Well hopefully my CDs, my cellphone charger & headphone and jacket will be worth something to make up for it.

I want to thank you too because after scattering my junk all over the place I finally had to clean up my car of all the nonsense - mapquest printouts (yes, I do not own a GPS) and other trash that does not belong there.  I have been meaning to do it for about a year but never got to it.  Now it's all organized and neat!

I ask you though not to ever come back again.  But if you do, please return the other pair of my shoe you took.  I really like those, and it's useless for either me or you to have only one of each.  And let me know so I can leave a door or a window open. I hate cleaning up those broken glasses, and I am too scared for my little girl to step on them.   Mostly it's a hassle to get things fixed and the repair is worth more than any of the stuff I keep inside.  Now I am more broke that I have to cut down on our dinner costs.

And so for dinner tonight I am making pork chop instead of steak.  But thank you too, dear thief, because it is a healthier meat and I really need to control my diet because my cholesterol level is borderline bad.  The pork chop actually came out really good.  Thanks to Mark Bittman, this is now my favorite pork chop recipe.

Skillet Pork Chop with Mustard Sauce
Serves 4
Time: 30 minutes

4 bone in pork chops, about 1 inch thick
sea salt & freshly ground black pepper
2 tablespoons olive oil
1/2 cup dry white wine
1 teaspoon minced garlic (or 2 tablespoons minced shallots, onion, or scallion)
1/2 cup chicken broth
1 tablespoon butter
1 tablespoon freshly squeezed lemon juice (or calamansi)
1 tablespoon dijon mustard
2 tablespoons capers
1 tablespoon Worcestershire  Sauce
coarsely chopped fresh parsley

Sprinkle the chops with salt & pepper.  Place a large skillet over medium-high heat for 2-3 minutes.  Add the 2 tablespoons olive oil; as soon as the first wisps of smoke rise from the oil, add the chops & turn the heat to high. Brown the meat on both sides, moving them around so they develop good color all over.  The entire browning process should take no longer than 4 minutes, and preferrably less.

Reduce heat to medium.  Add the wine and garlic (or shallots/onion/scallion) and cook, turning the chops once or twice, until the wine is all but evaporated, about 3 minutes.  Add 1/2 cup of chicken broth, turn the heat to low, and cover. Cook for 10 to 15 minutes, turning the chops once or twice, until the chops are tender  but not dry.  When done, they will be firm to the touch, their juices will run just slightly pink and, when you cut into them (which you should do if unsure of their doneness), the color will be rosy at first glance but quickly turn pale.

Remove the chops and set aside unto a platter.  If the pan juices are very thin, cook stirring and scraping the bottom of the pan, until the liquid is reduced slightly.  If the liquid is scarce (unlikely), add more broth or water; cook stirring and scraping the bottom of the pan, until the liquid is reduced slightly.  Then stir in the butter over medium heat; add the lemon juice, dijon mustard, worcestershire sauce and parsley.  Whisk well and pour sauce over chops.  Serve.

Note:  Alternatively you can use chicken thighs or pork tenderloin (cut in 1 inch thick medalions).  Chicken will need to cook a bit longer.  Pork tenderloin on the other hand will cook much quicker.

Kissing Summer Goodbye

Summer is my favorite season and I am sad that it has come and gone so quick I barely had a chance to enjoy it.    Today I sit at my desk and recall, 'What did I do this summer?'

- For the first time I grew my own tomatoes & herbs!  We do not have a backyard, but thanks to upside down patios which made it possible to grow a few on our small balcony.  Really, you can taste the difference of a freshly picked vine ripened tomato from one that has been sitting on the store shelf.

- I took my daughter to the beach for the first time, and it was magical!  I could never forget her amazement at the sight of the waves.  She couldn't wait to get on the water.  The cool breeze and the sound of the splashing waves alone made her giggle.

- We did a few trips to the Los Angeles Zoo.  My daughter is becoming more and more fascinated with animals and taking her to the zoo made her aware of many different kinds.  She was specially delighted seeing a live hippopotamus as she enjoys her book "But Not the Hippopotamus".

- We took strolls at the neighborhood park.  I packed snacks to bring to the park while Sophia played.  She loves the swing and over the course of the summer she has grown accustomed to getting on the slides.

- We had a lot of grilled meats for dinner this summer (steaks, lamb kebabs, pork belly, korean barbecues, etc).  Thanks to having a balcony at our new apartment!  For a long time our grill was parked at the garage and we had to improvise and cook our steaks on a cast iron.  Cast iron pans are great but nothing beats grilled steak.

I guess it was an enjoyable summer after all.  Summer, I will miss you....

Grilled Pork Belly 
(Inihaw na Liempo)

Ingredients:

1 1/2 pound bone in pork belly (cut in 1/2 to 3/4 inch strips)

1/4 cup scallions, cut very thinly

1 tablepoon juice of a lime

for Marinade:
1/4 cup light soy sauce
2-3 tablespoon extra virgin olive oil
juice of 1 lime (about 2 tablespoons)
2 tablespoon steak seasoning (I like 21 salute seasoning from Trader Joes)
1 teaspoon grated ginger (optional)
(note: 21 salute is a blend of the following - onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato granules, lemon juice powder, oil of lemon)

1. Combine marinade in a large sealable plastic bag.  Add pork and coat meat evenly.  Let stand at least 1 hour at room temperature (or up to 1 day in refrigerator).  Heat grill to high, then add meat and grill over medium heat, about 16-20 minutes total. Watch grill closely as fat drippings from the meat can create flare ups.  If this happens, lower heat a little bit then when fire is gone, increase heat again.  Flip the meat as needed, constantly to get even browning on each side.  
2. When meat is cooked through, transfer to platter and let it rest for 5 minutes.
3. Cut off pork skin and discard, then cut each strip into bite size pieces.
4. Drizzle with lime juice and garnish with scallions.  
5. Serve with wasabi mashed potatoes, and sauted spinach.

on the side:

Wasabi Mashed Potatoes:

Boil 4 russet potatoes (peeled and cut ) in a pot of water.  Add salt and cook until tender, about 10 minutes. Drain potatoes and mash to desired consistency along with 1/4 cup cream and 2 tablespoons wasabi paste.  Add salt to taste.   

Sauteed Spinach:

Heat 2 tablespoons Olive oil. Add 1 tablespoon minced garlic and saute for 1 minute.  Add 6 cups spinach and 1/4 chicken bouillon cube.  Stir furiously for about 1 minute or until spinach is slightly wilted.

Cost:

$ 11.00 ---  1 1/2 lb pork belly

$   3.00 ---  russet potatoes

$   2.00 --   spinach

Total : $16.00