Nilasing na baboy (drunken pork)

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Nilasing na baboy (drunken pork)Basically a pot roast, this pork dish is served with a sauce that is an improvement of the one I used for my drunken chicken. I’m trying to use up the bottles of alcohol in the kitchen cabinets; there will be more by December. Filipino clients/corporations love giving away bottles of alcoholic drinks for Christmas.

To make this dish, I used pork round with the rind removed. Only a very thin layer of fat was left–just enough to make sure that the pork won’t stick to the bottom of the pan while cooking. And, having used up my jar of chili bean sauce, I bought another but of a different brand. This new chili bean sauce is much spicier than the old one. When I tasted the sauce while cooking, I knew that it would be too spicy for the kids. So I decided to serve the sauce separately. It was a pour your own sauce kind of thing. If you have the time, it might be a good idea to prepare another sauce for the kids like creamed corn sauce.

Bottled chili bean sauce is available in the oriental section of most supermarkets.

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September 16, 2004  Print This Post   
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