WALKING DOWN MEMORY LANE AND EMBARKING ON NEW CHAPTERS IN MY LIFE

After 31 fruitful years of working with one of the most prestigious banks in the Philippines, I told myself that there is no better time to pursue my other dreams in life but now. And so, I resigned from work and started doing what I have been wanting to do and being where I have been wanting to be. I realized that this is finally the chance to rediscover HOW BEAUTIFUL LIFE IS. 

Traveling to America, Canada, and many places in Europe (Amsterdam, France, Greece, Italy, London, Monaco, Spain, Austria, Belgium and Switzerland) has once again awakened my love for many things, including food and my passion for cooking. In the next days to come, I shall be sharing with you some of my personal jots, recipes of food I love to cook photgraphs I took in the Philippines and abroad, and also photos of very happy events with my loved ones and friends.  I invite you to come journey with me as I walk down memory lane and embark on a new chapters in my life.     

My Mom's Pork Binagoogan

 Ingredients:

1/2 kilo Pork Shoulder (kesim), cubed

8 cloves garlic, minced

1 big onion, chopped

2 tomatoes, sliced

2 tbsps shrimp paste (I used Barrio Fiesta-regular)

2 tbsps oil

1 tsp salt

2 pcs green chilies (sailing haba) 

2 tbsps of vinegar

2 pcs eggplants, cut 2 - 2 1/2 inches long

10 pcs  okra, steamed

Procedure:

1.  Wash pork cubes.  Boil water and drop pork cubes.  Let boil for 5 mins.  Drain in colander and wash pork cubes.  Set aside.

2.  Sauté  garlic in oil until light brown.  Add onions and cook until translucent.  Add tomatoes and sauté well.  Sprinkle some salt.  Then add pork cubes.  Sauté well  and sprinkle a teaspoon of salt.  Then add the shrimp paste.  Mix well. Add water a little at a time and simmer until meat is tender.  Put green chilies. If not available, put red chilies.  

In another pot, boil the okra with the eggplant.  But, the eggplant can be cooked together with the meat.  When tender, transfer to a serving platter.

Pair with green mangoes.  Serve with steamed rice.  Enjoy!