Resisting to tempation.
There are three things I inherited from my dad: his hot-temperedness, his love for corny jokes and his addiction for food. I mean high in calories, artery exploding and not so good for the health food.
So the other day, I had this craving for some fatty pork, I would really wanted to enjoy the crispy golden and sinful pork skin ala “lechon style” we love to eat in the Philippines. The fattier the better. But then, I thought I must be reasonable and just cooked some Afritada instead. And as Oscar Wilde wisely put it, the only best way to get rid of temptation is yielding on it.
3/4 kilo of pork cut in serving portions
1 can of tomato sauce
3 cloves of garlic
1 carrot cut in cubes
1 red bell pepper, seeded and cut in medium sized cubes
4 potatoes peeled and quartered
1 red bell pepper
1 teaspoon of patis (fish sauce)
1 tablespoon of soy sauce
salt and pepper
some cooking oil
half a cup of water
4 hard boiled eggs for garnishing
Heat the pan with oil. Put your garlic and onion and start sautéeing them. Once they change color add your cut pork. Mix well cook for about five minutes or until surface have beautiful coloration. Put your carrots, potatoes and bell pepper. Continue mixing. Pour the soy sauce, fish sauce and tomato sauce. Pour your water. Cover and let it simmer for thirty minutes over medium fire. Salt and pepper to taste. Just before serving you can top it up with hard boiled eggs.