It felt like I’ve been eased into 2014 without even me knowing it. Today I woke up feeling that my “New Year” has just started. Well, I don’t know. Maybe it’s just the monday blues, you know, kids going back o their schooling and me getting back to the grind and forever waking up at 5:30am. Plus I am still not over eating up the leftovers from the holidays. I still have some fruits from New Year’s Eve which I think is a good thing because it’s healthy.
The thing is I am having a hard time cutting carbs and sugar! The first day is really the hardest!
What makes it harder is that yesterday, my MIL, Mama Lucy, celebrated her birthday over at Tito Rod’s in Cavite.
We had a nice peaceful lunch there and since we were expecting more relatives to come, there were lots of food. There was Shrimp Sinigang, Embotido, Pancit Malabon, Milkfish Relleno, Atis Ice Cream, Durian Ice Cream, Cake, Buko Salad, Cassava Cake, and Sapin- Sapin.
The thing is, with me, it’s hard to do portion control when I still have the holiday blues. I have to do a major resetting and to do that I am planning to start on Juicing on Wednesday. Yup. Wish me luck on that and I am crossing my fingers that I would make it.
For the meantime, let me share our Pata Hamonado from Christmas Day lunch with you.
I know I should be posting photos of salads and my daily fruit servings but I just had to do this.
When cooked right, Pata Hamonado can be the most delicious thing on the table. The meat should be fall-off-the-bone tender. The sauce should be sticky, and a balance of tart and sweet. Notice that we garnished this dish with grilled fresh pineapples, you can do too but it’s not required. We also used canned pineapple chunks but you can use sliced pineapples or fresh ones if you prefer.
We love pork hock over here and if you do too, then this would make for a nice Sunday family dinner….
- 1 pieces pork hock, preferably the front one because it’s meatier
- 3 cups pineapple juice
- 2 cups pineapple chunks
- 1 white onion, chopped
- 4 cloves garlic,minced
- ¼ cup soy sauce
- ¼ cup brown sugar
- 3 pieces dried bay leaves
- 2 cups water
- 1 tsp salt
- 1 tsp peppercorns
- 2 tbsp cooking oil
- In a deep cooking pot, sauté onion and garlic until onion becomes translucent.
- Add peppercorns.
- Put the pork hock and cook on all sides for 5 minutes.
- Pour-in pineapple juice and water. Let boil.
- Add the soy sauce and bay leaves.
- Cover and simmer for 60 to 90 minutes until very tender. Add water, if necessary.
- Stir in the brown sugar,salt and pineapple chunks
- Simmer until sauce thickens.
- Transfer to a serving plate and Enjoy.
- Garnish with grilled pineapple on the side, if preffered.