Kubiertos

Feeding a household that is composed of a family of 4 (3 boys) and 2 nannies can be a strain to one’s creativity in the kitchen. Too many times, I hear the frustrated sighs of “Again?!”, when the kids find out what is being served for dinner. Often, when I try to reengineer the previous day’s leftovers, it would be my hubby that I would hear complaining that my skills were not enough to hide the fact that I was still serving leftovers. It is a chore simply to come up with unique and delicious dishes to serve your hungry family. After all, how many times can you serve Adobo, Sinigang or Kare Kare?

I am never disheartened, so this time, I did my best to come up with something different to please my family’s ever changing taste buds. Looking for some pork or beef for stir frying, I wanted to do something like soy sauce based but creamy at the same time. Armed with an inspiration from one of my many Yummy magazines, I set off to cook something I was sure my family was going to love.

Creamy Pork Stew. For the photo above, I used thin slices of pork belly since at the time I cooked this, we ran out of tenderloin.

Ingredients:

1/2 kilo pork tenderloin or pork steak cut into strips
1 small can of button mushrooms
3 cloves of garlic
1 medium onion chopped
2 tbsp soy sauce or soy-based seasoning
2 cups of pork stock (melt 1 pork cube in warm water)
1 cup of cream
a dash of pepper
chopped or dried parsley

Procedures:

Heat oil in pan over medium heat. Saute the garlic and onions until slightly translucent. Put in pork strips and stir fry until cooked. Lower heat and put in soy sauce and stock. Let simmer for 5 minutes or until liquid is reduced and the meat has absorbed the flavors. Season with pepper. Pour in cream and let simmer for another 5 minutes or until sauce has reduced to desired consistency.

Remove from fire and sprinkle with parsley before serving. Perfect with steaming hot rice.