Andre’s class is suspended today due to Tyhoon Feria. As I am writing this, it is Signal No. 2 in our area, according to PAG-ASA, but no heavy rain and strong winds are happening. It is currently hitting the province of Mindoro and is expected to hit our area tonight. Hoping it wont cause heavy floods again because it would be so damaging most especially in our area. We will have to elevate all our furniture and appliances to prevent them from getting wet. I asked Abeth to go home early before the typhoon hits our area.

I am thinking of what to cook for dinner using the porkchops in the freezer. I want to try a new dish using porkchops as we usually fry it or cooe it ala Pork Steak. I found this simple recipe over the internet that uses ingredients that are available in my pantry.

So, here are the ingredients:

6 pcs porkchops

3 cloves minced garlic

1 chopped medium onion

2 tbsp fish sauce

2 tbsp hoisin sauce

2 tbsp honey

2 tbsp oyster sauce

1 tbsp chili garlic sauce (add more if you want it more spicy)

Procedure:

In a bowl, mix all the ingredients except the porkchops. Then rub the porkchops with the marinade and let it stand for at least an hour.

This recipe requires barbecuing over char or broiling them in a convection oven. But since my convection oven is hard to reach because our househelper put itat the farthest corner of our house, I decided to braise them. Yes, it is possible to braise meats in a pot. That’s what I do with my barbecued liempo. It is also the best option if you weren’t able to marinate your meat for at least an hour.

What I did is to put all the meats together with the marinade in a pot and add about ½ cup of water and let it boil. Upon boiling, I lowered the heat and allowed the sauce to almost dry up but not burnt. You will see that the sauce thickens and it will glaze the meat nicely.

I served it with plain rice and buttered baby corn,  mushroom, and garlic.

My husband enjoyed the meal as well as the vegetables. I made him eat veggies this time. Hehehe.