Pork, spinach and Pinoy pesto
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Filed under Healthy veggies; Mighty meaty; My recipes; Kitchen experiments, pork
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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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…
wabbitga, now if i can just find a local oil to substitute for the olive oil…
LOL relly, kain na.
Uh… what will it taste like with virgin coconut oil? The only local oils I know are palm, coconut, veg and corn.
the virgin coco oil was too think and kinda sweet, wabbitga. didn’t go well with the kalamansi juice and anchovies.