Pork giniling is common in many carenderia or eateries, and cleaning a refrigerator on a weekend it is easy to prepare the dish before stored foods expire.
But one may give it a twist for a change, or variety, or even for recycling for the next meal.
Pork giniling's base, obviously is sauteed ground pork, with tomato paste, diced carrots, and potatoes added, and in this case, green olives, only that none of the pitted ones were on hand.
It could have been served best with Sauvignon but I had none on stock. . For the next meal, leftovers could be reheated, sprinkled with grated Parmigiano, and pour over some cooked penne. The leftover could be further modified as bolognese toppings and served with garlic bread.
Cooking is fun and builds friendship (only that I don't sell as I am not good in costing and lousy in marketing. The secret of good cooking is simply "knowing what you like and what you think others like". Of course be meticulous, no shortcuts or scrimp on ingredients. That's the reason why I hate peanut butter on kare-kare. Remember that our guests deserve respect when we feed them. So give them the best we can.
Though cooking runs in the maternal side of the family, it's more of a hobby for us, the love of sharing and pleasing others through their palates. Only one in the family is a full Chef and has a culinary school and a restaurant on shore. Others cook for small businesses and to save on hiring cooks. Another is a lawyer, licensed to practice in several States, but I've heard that in family gatherings is the resident bartender.
May all rediscover what cooking brings.
No comments:
Post a Comment