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
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
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!