For being the first attempt, it turned out pretty well. Sweet more than sour. The broth made a nice saucy soup to pour over the white rice. Had a simple salad on the side to balance out the meal.
I had more pork shoulder than the recipe called for so I adjusted the proportions of the other ingredients.
Making Easy Pork Hamonado
Seeing that everyone had several servings, I guess the family liked it too.
For a while now, I’ve had a Pinterest board dedicated to the DJ culture. This morning, I read an email from Serato announcing their Serato Pyro release for iOS. One click led to another and I ended up on YouTube watching a video about Pyro under the hood. It was a longer video so I was going to flag it to watch later. I decided that I had so many DJ-related YouTube videos in my “Watch Later” list that it might be better organized if I just create a channel playlist for it. Don’t know why I didn’t think about it before.
Maybe because I only started just playing around with YouTube channels a couple weeks ago. It started when I created a “Pick Me Up” playlist of songs/videos based on the “Inspire” playlist I have set up in Google Play Music.
Since I took my mid-career retirement last year, I’ve been working on the habit of cooking dinner every day I have off. This gives Caro a break and encourages me to try new recipes and practice my cooking in general.
…which looks like a variation of one of my favorites Filipino dishes growing up. We ended up changing plans after assessing the leftover situation. We had a few servings of chili leftover from the day before and there were also a couple filets of fresh trout that hadn’t been cooked yet. (Caro made a trip to Fisherman’s Dock in Mandarin a couple of days ago but she only cooked one of the filets that evening since we also had oven-baked buffalo chicken wings for dinner before the Super Bowl.)
It made more sense to work with what we had instead of making a trip to Publix for some pork shoulder and pineapple chunks (needed for the Pork Hamonado).
Pan-fried trout with salt, pepper, garlic powder and dried parsley flakes
To keep things simple, rather than looking up a new recipe for the trout like I normally would, I just pan fried the trout with salt, pepper, garlic powder and some dried parsley flakes.
I liked how they turned out but Caro thought they were too salty for her taste. I’ll need to find somewhere in the middle next time. I guess I could just add more seasoning to my personal serving once at the table.
We served the trout with brown rice, baby peas and a simple salad of romaine hearts no dressing. The chili was reheated and we finished that off as well. Hodgepodge combination I know. When you’re hungry, though, it doesn’t really matter.
I’ll try the Pork Hamonado recipe on my next day off.
Making Easy Pork Hamonado
