Category : International Cuisine
Author : jun
Hits : 3506
Date : 21/03/2004
2 pounds boneless pork loin2 pounds pork or beef liver2 cups palm vinegar1 teaspoon salt1 teaspoon black peppercorns1 teaspoon MSG1/4 cup oil1 onion, chopped1 clove garlic, crushedFried Garlic
Cut pork and liver into strips. Place in large baking dish or othercontainer. Add vinegar, salt, peppercorns and MSG. Marinate 30 minutes.Drain pork and liver, reserving marinade.Heat oil in Dutch oven. Add pork and liver in batches and saute untillightly browned. Saute onion and garlic with last batch. Add reservedmarinade. Bring to boil, cover and simmer until meat is tender, 15 to25 minutes. Turn into serving container and garnish with Fried Garlic.Makes 8 servings.Fried Garlic1 tablespoon oil6 cloves garlic, choppedHeat oil in small skillet. Add garlic and saute until browned. Drain onpaper towel.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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