Spicy Pork Sauté Recipe

Ingredients:

3tbsp butter

1 onion finely chopped

9 cloves of garlic crushed and finely chopped

800gms pork sliced into bite size

7tbsp soy sauce

2tbsp vinegar

1tsp McCormick® cayenne pepper

2 ½  tbsps sugar

2tbsps Worcestershire sauce

Black pepper

Salt to taste

How to prepare:

1. In a bowl sprinkle salt on the pork and mix them together. Set aside.
2. In another bowl, create a spicy sauce mixture by mixing the onion, garlic, soy sauce, vinegar, cayenne pepper, sugar, Worcestershire sauce, black pepper and salt to taste.
3. Pour the mixture on the pork and mix them together.
4. In a skillet, melt the butter in a low temperature.
5. Separate the pork from the spicy sauce (Do not throw away the spicy sauce).
6. Put the pork in the skillet. Stir until the pork and butter are mixed together. Cover with lid.
7. Raise the heat up and stir until the water from the pork come­­s out.
8. When the water from the pork comes out, stir it from time to time.
9. Stir until the water almost evaporates.
10. Lower the temperature and add the spicy sauce.
11. Stir from time to time to distribute the spicy sauce on the pork.
12. Stir until the spicy sauce is thick and the pork had absorbed the flavor.
13. Remove from stove.

This dish is also good served with cucumber salad.

Good for 8 servings.

Easy-to-prepare Egg Sandwich

Ingredients:

4 eggs

5 tbsps of evaporated Milk

Mayonnaise

Two tomatoes sliced

½ onion sliced

Sandwich bread or any kind

Salt to taste

Butter

How to prepare:

Beat the eggs, add salt, and add the 4 tbsps of evaporated milk.

In a pan, melt the butter. Add the tomatoes. Stir until the tomatoes are cooked. Add the onions. Cook until the onions are translucent not golden brown. Add the egg. Stir it to avoid burning.

To prepare the bread:

Spread mayonnaise and add the egg mixture.

Good for 4 to 5 servings

My Recipe: Creamy Mediterranean Spicy Beef

Ingredients:

2 ½ tbsp of olive oil

2 tbsp of McCormick® coriander powder

McCormick® marjoram

McCormick® dried oregano

Black pepper

2 sliced tomatoes (seeds removed)

4 cloves of garlic minced

1 onion finely chopped

2 whole jalapeños

1 can of sliced button mushrooms

½ kg foreshank beef, thinly sliced

250ml of cream

Salt to taste

How to cook:

In a bowl, sprinkle salt, marjoram, black pepper and dried oregano on the thinly sliced beef and mix them well. Set aside. In a skillet, sauté garlic in olive oil until golden brown and add the chopped onion. Next, add the tomatoes. Add the mushrooms. Add the coriander powder, a sprinkle of marjoram, a bit of salt, black pepper and oregano. Mix them well. Next, add the beef to the skillet mixture. Stir all the ingredients in the heated skillet until the herbs and spices are evenly distributed on the beef. Put a lid on the skillet and let the beef’s water come out. Let it boil, slowly. Stir it from time to time until the water evaporates. When there’s little water left, add the cream. Lower the heat and stir until the sauce is thick. Good for 7 servings.