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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Ingredients :

300 g. of pork cheeks, cut into 1″ x 1″ cubes
1/4 k. of green (baguio) beans, sliced diagonally into 2″ lengths
1/4 k. of carrots, cut into 3/4″ x 3/4″ cubes
1-1/2 tbsp. of finely minced garlic
2 onions, halved and sliced thinly
2 tomatoes, chopped coarsely
2-3 tbsp. of patis
3/4 tsp. (or more) of ground black pepper
1 c. of water
1 tbsp. of corn oil
1 tbsp. of sesame seeds, toasted

Cooking procedure :

Heat a skillet or wok. Pour in the corn oil and heat until smoking. Swirl the oil to coat the bottom and sides of the skillet or wok. Add the pork cubes and cook over high heat until the edges start to brown. Add the garlic, sliced onions and chopped tomatoes. Season with patis and pepper. Continue cooking over high heat until the vegetables liquefy and the pork renders fat. The pork will be reddish from the liquefied tomatoes at this point. Cook a few minutes longer until the mixture is brownish in color. Pour in a cup of water and bring to a boil. Cover and simmer for 20 to 30 minutes. Add more water, about 1/4 c. at a time, if the mixtures dries up before the pork is fully cooked.

Meanwhile, toast the sesame seeds in a small saucepan until they start to pop. Remove from the heat at once and transfer to a small plate. Set aside.

When the pork is tender, add the carrot and cook, stirring, over medium heat for about 3 minutes. Add the greean beans and cook for another 2-3 minutes. Add the sesame seeds and cook, stirring for another 30 seconds.

Serve hot.

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October 12, 2003  Print This Post   
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