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.
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.
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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