Weekends are golden days for me. As soon as Friday creeps in, that feeling of having a few uninterrupted hours to catch up on all things mundane excites me. I think you might know by now that I’m a geek who loves children’s fiction, and I’m currently halfway done with The Mark of Athena. Usually I can devour a book in a day, but I choose to savor the third installment since the next one will be out in the fall of 2013.
This weekend was a good one for me. After a long while, this blog’s pulse has been racing again, with a few updates on my life as a would-be glorified cook, the new header image and I think I boldly declared that I’d be posting a recipe soon. I couldn’t post a recipe without actually cooking something, and cook I did.
My routine doesn’t involve a lot of cooking at home. The horror, I know. Sometimes I’m just not in the mood to cook something for my survival – and because the place where I live doesn’t run out of places to eat (thank you, my friendly neighborhood ihawan/barbecue place), I find it pretty convenient that my needs are satisfied.
It’s funny that it took making a proper home-cooked meal to realize just how I missed myself. By “myself”, I mean the food blogger. And not just the blogger who writes about what he ate, but the blogger who writes about and shares what he cooked. The latter has always been who The Hungry Giant is.
This is a simple recipe that involves only a few ingredients. I needed to practice my tourne abilities, hence the shaped carrots and chayote. They were simply steamed while the rice was cooking, using the steaming basket that comes with almost every rice cooker.
I wanted something other than the usual adobo (not that there’s anything to hate about adobo), and the idea of braising something in a thick tangy tomato sauce made me not miss adobo that much. And thanks to that trip to the Pancake House, where I had peach waffles, I asked myself why it took me this long to appreciate the sweetening power of anything made with peaches. A few heaping tablespoons made all the difference.
- 1 carrot, tourneed (or just slice it like you would thick fries)
- 1 small chayote, tourneed (or just slice it like you would thick fries)
- 1 -2 tablespoons butter
- half a bulb of garlic, minced
- 1 small onion, minced
- 6 pieces pork steaks (choose a cut with good marbling; this is roughly a kilo)
- one 14.5-ounce can diced tomatoes
- 1/4 – 1/2 cup water/stock
- 5 – 6 heaping tablespoons peach marmalade
- 1/2 tablespoon cayenne pepper
- salt and black pepper to taste
- As you cook the rice in the rice cooker, place the vegetables in foil or in a bowl with the butter. Season with salt and pepper. Place it in the steaming basket and place it over the rice to steam. Once the vegetables are cooked (not too soft that it becomes mushy), remove.
- Pat-dry the pork and season it pork with salt and pepper on both sides.
- In a pan, heat a little bit of oil over medium heat. Add the onions and the garlic and cook until aromatic. Remove from pan. Turn up the heat to high. Add around a tablespoon of oil.
- Sear the pork steaks on both sides, until they start to brown. Remove from pan.
- Add the tomatoes (together with the liquid in the can), marmalade, garlic, onions and water.
- Place pork back into the pan and bring to a boil. Reduce the heat to a gentle simmer and cook until the pork is tender and the sauce has reduced. If the pork is still not cooked through and the sauce dries up, add more water. Season to taste with salt, pepper and the cayenne.
- Serve with rice. Enjoy!