Wednesday, September 21, 2011

Pork Giniling (Cheesy Ground Pork in Dole Tomato Sauce)



Hi folks! How's Wednesday treating you so far?

Monday-Tuesday: Did you do anything fun?  just another plain workdays? or  unspeakably mundane?

Perhaps you have big plans for the weekend, or maybe hot? or private?

As for me, Wednesday is driving me just fine. Not too fast nor too slow, it is treating me just right. It's wonderful and fantastic I would say.

Perfect indeed, for another  recipe adapted from The Peach Kitchen.

The stillness of this day made me think of a comfortable brunch. So, I added quick melt cheese.

Of course, I wouldn't keep this moment secret.

Come here, join me....




Ingredients:

500 grams ground pork
100 grams Magnolia quick melt cheese
2 potato, diced
1 carrot, diced
1 cup raisins
2 cups Dole tomato sauce
1 onion, chopped
2 cloves garlic, minced
2 tbsp cooking oil
1 cup water
3 pcs hard-boiled egg, peeled
salt and pepper to taste


Directions:

1) In a wok, heat 2 tbsp cooking oil, fry potatoes and carrots for 10-15 minutes, set aside.

2) Sauté garlic and onions in the remaining cooking oil until onion become translucent.

3) Put in ground pork and cook around five minutes, allowing the meat to turn a little brown and bring out the oil. Season with salt and pepper to taste

4)Pour in tomato sauce and water, add the raisin. Bring to a boil and simmer for 25 minutes. Mix well.

5)Add potatoes, carrots and Magnolia quick melt cheese. Simmer for another 10 minutes until cheese melts.
    .
6)Add hard-boiled eggs and simmer for another 30 seconds. Turn-off heat.
   

Serve with steamed rice.



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