Hello!Dear friends! I hope you're all doing well and having a wonderful day. During my recent shift at the barracks, I decided to cook dinner for the three of us. We were only three on duty that day for shipfitting, and I thought I'd take on the cooking task. My colleagues bought half a kilo of pork and various vegetables. I was responsible for slicing the pumpkin, okra, and string beans.
After prepping the vegetables, I also sliced the onions and garlic. It was a simple dish, but it turned out delicious.
The cooking process was straightforward and involved several steps:
Step-by-Step Cooking Guide: Pork and Vegetable Stir-fry
Ingredients:
-500 grams pork belly, cut into bite-sized pieces
-1 medium-sized pumpkin, peeled, seeded, and cubed
-1 cup string beans, trimmed and cut into 1-inch pieces
-1 cup okra, trimmed
-1 medium eggplant, sliced
-1 large onion, thinly sliced
-4 cloves garlic, minced
-2 tablespoons cooking oil
-Salt and pepper to taste
-Patis(fish sauce)to taste
-Soy sauce to taste
-Ajinomoto(MSG)to taste(optional)
Directions:
Wash all vegetables, slice the pumpkin, okra, string beans, and eggplant into bite-sized parts, mince the garlic and thinly slice the onion, and chop the pork belly evenly and small.
Heat the cooking oil in a big wok or frying pan over moderate heat, then add the chopped onions and minced garlic. Sauté about 2-3 minutes until the onions are see-through and fragrant.
This will take about 5-7 minutes, depending on the heat and the size of the pork pieces. Add the pork belly to the wok and stir-fry until lightly browned.
Another 5 minutes of stir-fry lets the pumpkin to soften slightly: add the pumpkin: Add the cubed pumpkin to the wok and stir-fry.
Stir-fry the string beans, okra, and eggplant in the wok for another 3 to 5 minutes along with the remaining vegetables, until the vegetables are almost crisp.
Season the plate with salt, pepper, patis(fish sauce), soy sauce, and Ajinomoto (MSG, if using)to taste. Stir well to combine all the flavors. Adjust the seasoning according to your taste preferences.
Serve hot with steamed rice once the vegetables are cooked and the ingredients have combined before you take off the wok.
I called my coworkers after cooking, and we all enjoyed our wonderful meal together. It was a modest dish, but the tastes were hearty and satisfying. This encounter emphasizes that even in a rudimentary barracks setting, with simple ingredients and some effort, one can prepare a delicious and heartwarming meal. Laugh!
Until next time, please read my uncomplicated recipe.