Despite of supporting the local restaurants through deliveries, some of us might not be able to afford this option seven days a week. While all of us are going through the uncertainties of the pandemic, we are forced to stay home and make our own meals.

Pork is very common in Filipino households. I remember, every summer I look forward to visit our extended family in the province. I enjoyed going to the farm to (*not intended to disrespect the vegan community) watch the ritual of slaughtering pigs, goats and chickens, where I learned over the years the butchering techniques and also the value of a community. After harvest, everyone gathers together, cooking their specialties then, sharing with their neighbours and telling their stories amongst each other until dawn.

I look back to this moment, once in awhile, to remind myself of the simple joys in life and the importance of connecting with our extended family and giving back to our community.

I'd like to invite you to MVEESKITCHEN where I can share with you my easy to cook-budget friendly meals and to hopefully inspire you to serve on your table, one day.

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Ginger, Garlic & Chili Porkchop

1pc Porkchop (Substitute with Tofu or King Oyster Mushroom for Vegetarian/Vegan options)

1 tsp Ginger

1 clove Garlic 

1pc Chili (or ½ tsp chili flakes)

Olive Oil

Salt

Spice Rub: Sautée ginger, minced garlic and chili in a pan with olive oil. Let it cool down.

Apply the spice rub into the porkchop, leave it for at least 15 mins (or overnight for extra flavour)

On high heat, sear the pork chop on both sides, then, adjust your stove to medium heat. Let it cook until it’s brown (at least 160ºF)

Side Dish: Sauteéd Mushrooms & Spinach

1 cup Spinach, 5pcs Mushrooms 

Olive Oil, Ginger, Garlic & Chilies Spice

Serve with Black Rice Soba Noodles

*Black Rice Soba Noodles (Gluten Free) and ready made "Ginger, Garlic & Chili can also be found in the Asian isle at your local grocery store.

Food Cost: $6