Pork, spinach and Pinoy pesto

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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Ingredients :

400 g. of pork loin, cut into 1/4-inch slices
3 tbsps. of Pinoy pesto
2 tomatoes, diced
2-3 c. (more would be nicer) of spinach leaves
1 tbsp. of butter
1 tbsp. of olive oil
salt

Cooking procedure :

Cut the pork slices into thin strips (about 1/3 inch wide and 3 inches long). Place in a bowl and season lightly with salt. Season lightly, okay? The pesto you will be adding later is salty so you’re just enhancing the flavor of the pork with a little salt when you pan fry it in butter and olive oil.

Heat the butter and olive oil in a skillet. Add the pork strips and cook just until no longer pink. Add the spinach leaves, diced tomatoes and pesto. Toss to distribute the pesto evenly.

Serve at once with hot rice.

[tags]pesto, pork+recipe, cooking, recipes, food+blog, cooking+blog, Food+and+Drink[/tags]

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March 11, 2006  Print This Post   
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Comments

5 Responses to “Pork, spinach and Pinoy pesto”
  1. wabbitga says:
    March 11, 2006 at 11:01 pm

    That would go well with a shot of ice-cold limoncello :) And yes, you can make it with local ingredients… not quite the same as the Sicilian stuff, but just as smooth…

    Reply
  2. relly says:
    March 12, 2006 at 2:06 am

    :???: I can smell up to here the delicious odor of your dish … yummm!

    Reply
  3. Connie says:
    March 12, 2006 at 3:43 pm

    wabbitga, now if i can just find a local oil to substitute for the olive oil…

    LOL relly, kain na. :)

    Reply
  4. wabbitga says:
    March 16, 2006 at 2:44 pm

    Uh… what will it taste like with virgin coconut oil? The only local oils I know are palm, coconut, veg and corn.

    Reply
  5. Connie says:
    March 16, 2006 at 5:41 pm

    the virgin coco oil was too think and kinda sweet, wabbitga. didn’t go well with the kalamansi juice and anchovies.

    Reply
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