Tuesday, April 5, 2011

Pork All-Meat Sandwich


Jan’s mother, the staunch carnivore, was loyal to pork all her life. When she ate pork, it was with so much gusto that she converted everyone around her into meat eaters. Her usual pork companion was a glass, or glasses of cola. We found out a year ago that she drank cola with her pork almost every day as well.

Amazingly, her blood pressure and cholesterol were always normal. It was her blood sugar that did her in. She died of complications of diabetes but not before she reached 55. I’m not saying we should all follow her footsteps but I find it amazing that she lived that long without ever watching what she ate.

When I chomp on a pork recipe that’s just absolutely heavenly, I remember my mother-in-law. Her eyes would have glazed over her son’s recipe.

Ingredients:

6 small pork cuts, cut in thin squares
1 pork bouillon cube
½ onion, sliced into cubes
5 tbsps. Worcestershire sauce
½ lemon
2-3 tbsps. olive oil
8 slices quick melt cheese
3 tbsp. soy sauce
5 tsps. sugar
¼ cup water
Ginger, minced
All spice
Peppermill
Salt

Procedure:

1. In a bowl, mix all spice, Worcestershire sauce, peppermill and lemon. Add pork and marinate for 15 to 30 mins.

2. In a pan, mix ginger, bouillon cube, soy sauce and water. Cook for 7 minutes or until slightly thick. Add peppermill and salt to taste. Set aside.

3. Heat oil in pan. Fry pork cuts in low heat for three minutes or until color starts to change. A little before the pork cooks fully, top three cuts with onions and cheese slices.

4. Let pork cook completely (approximately 3 to 4 more minutes) and cover the cheese topped cuts with the pork cuts without toppings. Transfer the meat sandwiches to a plate and top with sauce. Add more peppermill if desired. Serves 3.

Wife’s Verdict:

This was without a doubt, sinful, but I just had to sink my teeth into it. The Worcestershire marinade gave this dish a taste of sophistication. It almost seemed like there was a hint of alcohol in it but the cheese and onions brought the taste back to solid ground.

Because I’m Filipino, I’m a bit biased towards salty food but if you prefer your meat bland, you might want to tone down the salt, soy sauce and Worcestershire sauce.

Jan’s Quip: “More weird stuff.”

2 comments:

  1. Not sure about pairing pork with cola but sounds like the mother in law loved the flavour, shame she died so young though.
    This recipe does sound kinda nice, interesting you've put cheese in there too, but as a big old fan of pork ourselves, we're just going to have to give this one a go. Thanks for sharing :)

    ReplyDelete
  2. :) Glad you liked it Anna. Yeah, grilled pork and cola was her main thing. Apparently, lots of Pinoy like that pairing too. But I'm pretty sure that's just mighty unhealthy

    ReplyDelete

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