Pork Stir-fry in Oyster Sauce with Bokchoy/Pechay

Ingredients:

Marinate:

1 tablespoon light soy sauce

1/2 teaspoon baking soda

1/2 tablespoon cornstarch

Grated ginger

1/2 tsp White pepper or black pepper

1/2 kg Pork (thinly sliced)

STIR FRY:

Oil for stir fry

A few slices of ginger

Minced garlic

2 tablespoons dark soy sauce

2 tablespoons oyster 

1 tablespoon Mirin (optional)

1 teaspoon white sugar (use this if using Mirin) if not using Mirin use 1/2 tablespoon of brown sugar instead

1 cup of water

Chopped Red/orange Bell peppers

3 stalks, chopped spring (separate white and green part)

Chopped Bokchoy/Pechay (separate stalks and leaves)

1/2 tablespoon sesame oil

Slurry:

1 tablespoon Cornstarch

1 cup Water

1. MARINATE: Put meat in a bowl. Add all the other marinade ingredients: baking soda, corn starch, soy sauce, white pepper, and squeeze the juice from the grated ginger over the meat, then add the grated ginger to the mix. Mix everything together, coating all the pieces of meat evenly. Set aside. You can cook the meat right away if in a hurry or  if you have time allow to marinate at least 10-15 minutes.

2. Heat up the wok or pan. Add some oil. Put in the slices of ginger, stir until you smell the aroma. Add in the minced garlic. And then the white part of the spring onion. Stir for a few seconds.

3. Add the marinated meat to the pan. Stir and try to separate meat which are sticking together. Brown the meat evenly.

4. Add the soy sauce. Stir. Then add in the oyster sauce. Stir well. Simmer for a minute and then put 1 cup of water. Simmer until the sauce slightly boils. If using Mirin, add the 1/2 tsp white sugar, if not using Mirin add the 1/2 tablespoon brown sugar. Stir well.

5. Add now the bell peppers and the white stalk of the bokchoy/pechay. Stir for a few seconds. Meanwhile, mix the slurry ingredients: cornstarch and water. Then drizzle it on the meat mixture. Stir well.

6. Once the sauce starts to boil, add the green part of the spring onions and the green leaves of the bokchoy/pechay. Stir for a few seconds until sauce begins to thicken.

7. Drizzle the sesame oil. Stir. And then if adding Mirin, drizzle it, too. Stir again. And done!:)

8. Plate it and eat it with rice or noodles. Enjoy!!!

Crispy Binagoongang Baboy

Mesquite-Rubbed Baby Back Ribs

I like the Smokey Mesquite seasoning because of its natural smoky flavor, saltiness, a little spiciness from the chili and red pepper but not to overwhelming, and a little hint of sweetness. I always use this when we grill, bake or even pan-fry some meat. Yesterday, I tried using it on some baby back ribs. My plan supposed to be was to make the Sweet Baby Back Ribs but then I ran out of time to marinate it, so I looked around in our pantry and there I saw the Smokey Mesquite Seasoning. So I experimented a bit because I haven't tried using it on ribs yet. And sure enough it came out pretty good. You can add or glaze it with your favorite barbecue sauce if you want or a drizzle of honey after, but in this recipe I opted not to put anything and it still came out good. Anyway here it is, have fun biting the ribs!!!:)

SWEET BABY BACK RIBS

I always like to munch meat from a bone.It's so much fun to eat while holding the bone in your hand and just bite the meat off it,ha ha. Call me a cowgirl. Anyway,because of that ribs is one of my favorite food to eat. I tried to browse for some good recipes for ribs and was drawn to this one since I've seen this on TFC,on "Life Pinoy Style" by Ron Bilaro. So I went to there website and I saw the recipe , tried it and I loved how the ribs turned out. My hubby and son loves it because the meat just falls from the bones. My mother in-law tried it,too and she asked for the recipe for it.So thanks to Life Pinoy Style for sharing this recipe. It is now one of our favorite family recipe. You can eat it with sides, like mashed potato, macaroni salad, or for Filipinos like me, with rice. Here is the link to the Sweet Baby Back Ribs. Enjoy!