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 to roast a pork. It wasn't just an ordinary craving for I really wanted to enjoy the crispy golden and sinful pork skin ala "lechon style" we love to enjoy in Philippines. The fattier the better. And as Oscar Wilde wisely put it, the only best way to get rid of temptation is yielding on it.
----------------------------------
Unfortunately, even before I could enjoy it my naughtty daugther was too fast for me :-)
ps. I must admit that I was such a pain in the ass for my parents when I was a kid. But my daughter inherited all my "naughty genes" plus the ones of my husband :-( she is beyond my powers.
--------------------------------
This is my entry for this week's Weekend Herb Blogging, the great event created by Kalyn and now in the caring hands of Haalo.This week is hosted by Dee of Daily Tiffin.
Roast Pork with apples (Lechon con Manzanas)1.5 kg of pork loin
half a lemon
Salt
fresh rosemary and sages
some olive oil
for garnishing and sauce
about 5 golden apples (washed, cored and sliced)
one tablespoon of butter
for the sauce:
half a cup of home-made apple compote, 1 tablespoon of balsamic vinegar, 1 tablespoon of butter
Rub pork with lemon, salt, sage, rosemary and olive oil. Roll it and tie it. Place the pork in a baking dish and cook in a preheated oven at 220° celsius for 20 minutes then reduce the heat to 180° celsius and cook for 45 minutes or until pork is cooked. While roasting, in a pan, fry your sliced apples with some butter. Set this aside. In a sauce pan melt the butter and put the apple compote and put the balsamic vinegar.
Her first attempt......
Comments
Post a Comment