Sunday, July 19, 2009

Peppered Pork and Gingered Red Pepper


Tomorrow is Marine Day or Ocean Day or Umi no Hi (海の日), a National Holiday. Although we do not necessarily abide by national holidays at the lab, I have decided not to take advantage of the holiday and that this be the last entry for this week and to seriously continue on the paper that I am supposed to be writing. Oh how I wish blogging could earn me that degree!

This was our dinner tonight. I am always on the lookout for easy to make recipes and this one I found from The Australian Women`s Weekly’s Cooking for Two recipe book.


Peppered Pork Ingredients:

  • 2 teaspoons drained green peppercorns, crushed
  • 1 teaspoon sugar
  • 2 pork butterfly steaks
  • 1 tablespoon oil

Directions:

Combine peppercorns and sugar in bowl, rub over oth sides of steaks, cover and refrigerate for 30 minutes. Heat oil in pan, add pork, cook until browned and tender. This recipe can be prepared a day ahead.

The pork called for a side dish of gingered red pepper.

Gingered Red Pepper Ingredients:

  • 20g butter
  • 1/2 teaspoon grated fresh ginger
  • 1 large red pepper, thinly sliced
  • 2 teaspoons honey

Directions:

Heat butter in pan, add ginger and pepper, cook, stirring, until pepper is just soft; stir in honey. This recipe must be made before serving.

Since I don’t have whole green peppercorns, I used the common ground pepper and two porkchops. For the gingered pepper, I made about 1 tablespoon of grated ginger and I used all of it anyway.

The whole meal also called for a recipe for Chinese cabbage but since I don’t have that in my supply, I steamed some spinach again but served it without the bonito shavings.

First, I tasted the porkchops, and I told Rad that they're a bit bland. But he was ahead of me because he ate both the pork and the red pepper simultaneously. And it really was good! The combination of the sweet and ginger-spicy red pepper plus the peppered pork was so delicious and the steamed spinach was a the perfect neutralizer. It was so good, dinner was a flash. Or we really were that hungry. Mangantayon!

13 comments:

Debinhawaii said...

I love anything peppered or with pepper and this pork looks really good, especially with the red peppers too-yum!

mafia said...

i say go!go!go!now you're experimenting!as i said, i'd be more that glad to give up that crown and throne in the kitchen...hehe

MaRyA said...

@debinhawaii --- thanks for dropping by! yup i agree with you... anything with peppers...

@mafia --- like i said, I can only cook for two or three hehehehe the throne is yours sis. just let me do the eating.

Michele said...

Hi! Thanks for stopping by my blog! There are some beautiful colors on this plate! I think it's so important to remember that we eat with our eyes first. :-)

Chow and Chatter said...

what a lovely blog you have and great recipes came from Bread and Butter will follow to learn Rebecca

MaRyA said...

@michele and Rebecca - thanks michele!

the ungourmet said...

Happy Marine Day! I will have to look for information on your holiday online. I like reading about other countries celebrations.

It sound like a great idea to eat the peppers with the steak! What a nice meal! :P

MHTS said...

I'll try this next time. Hope I can also make it. Thanks..

Hi! I'm Grace said...

Hmm, yummy! This is my hubby's favorite kind of food.
Thanks for sharing the recipe. :)

MaRyA said...

@ungourmet --- it`s Japan`s day to thank the blessings that the ocean gives.

@mhts --- thank you for dropping by apo. it is like i said idiot proof hehehe

@grace -- Thanks for dropping by!

Ninette said...

Love the colors. Looks like it was a great dinner!

shizuokagourmet said...

Dear Marya!
Greetings!
Thank you so much for making your comment box accessible!
I'v noticed many members from Foodbuzz leaving messages! It's time you joined!
Mata ne!
Robert-Gilles

CheapAppetite said...

Thanks for a nice story. I'm glad to learn about the Marine day. The peppered pork looks great. Thanks for sharing.

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