Honey Rosemary Pork + 10 facts

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OK, digressing from my spiel, I think it’s good to inject a little bit of cheese into the blog. The Food and Wine Hedonist (and his other persona, Sir Mix-a-Lotta-Ingredients [did I get that right man? haha!] awarded me a ‘Kreativ Blogger’ badge, along with a few instructions. I don’t really pay attention to user-generated blog awards, but I might as well indulge it this time since, honestly, I can’t really say a lot about today’s recipe except to say that it’s incredibly delicious.

Since I accepted the award, here are 10 facts about me:

1. My name is Gio. Yeah, that’s a fact. I’m an only child, so I have issues (wink)

2. I used to be incredibly overweight growing up! ‘Used to’, because it was in college that I began losing weight. But it’s been a constant struggle ever since. Constant. Struggle.

3. I love pork fat. I love pork. You might find this disgusting but vivid childhood memories of me eating would mean requesting that my rice should be liberally drizzled with my ‘special sauce’ — COOKING OIL! (The oil used to fry the pork or bacon of course!).

4. My friends can vouch for this: I suck at math. Computing simple change, is my downfall.

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5. I blink more times than the average person.

6. I hate hate hate eating liver and other innards. I have this sudden urge to vomit when I do taste liver. To illustrate, I once walked out of a family dinner when they didn’t tell me that the dinuguan (blood stew) had liver and I accidentally had a spoonful of it.

7. When I’m pissed at someone, or when I have this sudden urge to stab/murder somebody but can’t, I snap my fingers.

8. I have a potty mouth. People have word crutches and default responses when they’re shocked, scared, happy, angry etc. Well, I cuss. And this bad mannerism also rears its ugly head during inappropriate occasions, like…during birthday parties when we’re about to pray.

9. If it’s not a dog, I’ll probably end up killing my ‘pet of the moment’.  First it was fish, and my teeny aquarium held more than the usual number. They didn’t survive. Next it was rabbits. I probably force-fed them to the point of obesity, and well, they lived a miserable life. Right now I have a two year-old dog, and she’s alive and well. (Praise!)

10. Since I told you that it’s a constant struggle to maintain my weight, I usually jog in the late afternoon. After a heavy meal for lunch. Then I’d have a heavy meal for dinner. Constant. Struggle.

So, there you have it. If you have any other questions you’d like me to answer, just leave a comment and if it’s not inappropriate, I might get back to you. :)
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On to the recipe: this was conceived the day before Mother’s Day, when I was daydreaming about baking pork until the fat caramelizes and becomes extremely rich and gooey. I can’t really say anything else. It was perfect. We loved it. It’s the stuff dreams are made of.
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Honey Rosemary Pork (serves 6 – 8)

2 kg pork (shoulder, belly or chops)

marinade for every 1 kg:

  • ½ cup soy sauce
  • ¼  cup honey
  • Juice of 1 lemon
  • 1 tbsp molasses
  • 1 tbsp apple cider vinegar
  • Rosemary leaves from two 4-inch sprigs
  1. Combine the marinade ingredients in a bowl large enough to hold the meat.
  2. Add the pork and ensure that each piece is evenly coated with the marinade. Place in the refrigerator and let it marinate overnight.
  3. When ready to bake, preheat the oven to 220 C.
  4. Arrange the pork on a baking pan, preferably with a rack to let the fat drip. Bake in the preheated oven for 50 minutes – 1 hour, turning halfway.
  5. When done, remove from the over and allow to rest for around 3 – 5 minutes. Slice into bite-sized serving pieces and serve with rice. Enjoy!
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6 thoughts on “Honey Rosemary Pork + 10 facts

  1. I’m a total innard-person….livers, hearts, brains, blood pudding…gimme! In fact, we had a lovely prep of chilli chicken livers yesterday at home….I should send you some. ;-D Ha…just teasing!

    Love that pork….I think you have a magic hand with pigs, don’t you?

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