I didn’t realize how much I missed writing about non-food related things. Been writing so much stuff (here, here and here) I almost forgot that the food section has not been updated. I’m rectifying the omission now with a recipe for this very simple dish that we had for dinner.
What is it, exactly? Speedy asked me that when I placed the food on the table. I said I didn’t know. He started eating, I asked him how it tasted, he said it was “masarap” (delicious) so I said that settled it then — the dish is called “masarap na ulam” (delicious dish). This is a recipe post though so I have to more specific than that. So, I gave it a name — gingered pork and spinach with Worcestershire sauce.
Gingered pork and spinach with Worcestershire saucePrint Pin
- 200 grams pork thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon ginger powder
- 1/2 teaspoon sugar
- 2 tablespoon cooking oil
- Worcestershire sauce to taste
- 1 onion thinly sliced
- 4 cloves garlic minced
- two handfuls of spinach leaves
- Put the pork in a bowl. Add the salt, pepper, ginger powder and sugar. Mix well.
- Heat the cooking oil in a wok or frying pan. Add the pork and stir fry (high heat!) until lightly browned.
- Drizzle in about a tablespoonful of Worcestershire sauce. Stir.
- Add the onion and garlic. Stir fry for half a minute.
- Pour in half a cup of water, lower the heat, cover and braise for 10 to 12 minutes or until the pork is done and the mixture is almost dry.
- Throw in the spinach leaves. Stir. Cover and cook over low heat for about five minutes or until the spinach is wilted and done.
- Taste and adjust the seasonings before serving.