Pork with Rosemary and Garlic

My wonderful 5 year old niece has some fancy tastes. One of her favorite meals is from Cibo and I knew how easy that was to make. It was the thinly sliced beef (like the Filipino tapa) cooked in rosemary and garlic. So I asked ate Pines to buy some tapa meat, but she bought pork! I figured it was going to be okay and worked with it, while hearing the little monster complain about it being pork, and not beef (I told her it was going to taste good and she should just try it first).

First, I mixed canola oil, a little bit of soy sauce (for depth, color and flavor), salt, rosemary and garlic paste (made from smashing garlic into a paste, with a bit of salt). I tasted this and once I was satisfied with the salt level, I added the pork and marinated it for barely 10 minutes.

I got my cast iron pan searing hot, and laid the thin slices of meat flat on the pan to sear it. It cooked quickly. Only for a few minutes, and it was so good and easy that I want to just file it in my recipe book. But it’s so easy that I don’t know if I need to file it anyway,

Fried meat

Pork in Rosemary and Garlic Recipe

1/2 cup oil
1/8 cup of soy sauce
salt, about 1/2 to 1 teaspoon
black pepper
1 head garlic pounded into a paste
2 pinches of rosemary
1 kilo of thinly sliced, pounded pork butt

Mix all of the ingredients together. Then sear the meats, laying it flat on a cast iron pan. Serve with rice.


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