Ingredients:
1 pound pork butt or boneless spare ribs
3-5 cloves garlic
4-8 bay leaves
1 teaspoon salt or patis (fish sauce)
1 tablespoon whole peppercorns, crushed or coarsely ground pepper
1 medium onion, sliced
1/2 cup water
1/4 cup tomato paste
2 teaspoons chopped or sliced pimentos (sweet bell pepper) or 1 jar fancy chopped or sliced sweet pimentos with the juice
1 cup frozen peas or 1 can of peas with the water
Instructions:
Separate the fat from the lean in the pork and slice the pork into stir-fry-size pieces. In a large saute pan, dutch oven or wok over high heat, saute pork fat until melted and drain off excess. (You don't need much more than a couple of teaspoons.) Reduce heat to medium-high and add garlic, bay leaves, salt, peppercorns, onion and lean pork. Stir-fry for 5 minutes or so, until pork is cooked. Add water and simmer until it is evaporated. Add tomato paste and pimento; simmer for a minute or so. Finally, add peas, stirring carefully to break up frozen clumps. Simmer briefly until the peas are bright green; Serve hot with rice.
Makes 4 servings.
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