Vegetables and Pork with Toasted Sesame Seeds

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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Guisado (sauteed) dishes need not be boring. Sometimes, the simplest dishes can be miraculously transformed into special treats. How? Here are a few factors that affect the quality of the cooked dish :

1. the cut of the meat;
2. the browning of the meat;
3. the proper combination of vegetables;
4. the correct seasonings; and
5. the garnish.

Vegetables and Pork with Toasted Sesame Seeds

How did I consider these factors in cooking my Vegetables and Pork with Toasted Sesame Seeds? I did not want a dry cut of pork; totally fatless pork meat does not go well with sauteed vegetables. I chose pork cheeks. The additional treat here is that pork cheeks cost about 40% less than liempo (belly) or pigue (rump). Although pork cheeks normally contain 30% fat, with a little more patience in doing the rounds in the wet market, I found a stall that was selling pork cheeks with only about 10% fat.

Second, to give the meat a good texture, I browned the pork cubes in 1 tbsp. of very, very hot corn oil. When the edges started to brown, I added the garlic, onions and tomatoes and let them liquefy. I continued browning the pork in the combined liquefied vegetables, corn oil and whatever fat the pork had rendered.

Third, when choosing vegetables, consider color and texture. The more colorful a vegetable dish, the more appetizing it looks.

Fourth, I used patis (fermented fish sauce) instead of salt and plenty of ground black pepper.

Finally, the toasted sesame seeds not only added in interesting variety in texture; it also gave the dish a slightly piquant aroma and flavor.

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October 12, 2003  Print This Post   
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