I’m craving for – Homecooked Misi

Early thing morning, I had this peculiar craving for something I haven’t had for a while. And a thought just hit me. Misi. For those who have no idea what this is made of, it’s actually a very plain dish made of thinly sliced lean meat of pork, cooked in its own fat, sauteed with a little bit of garlic, onions and black beans. 

Coming from a quasi-Chinese family, we grew up, accustomed to Oriental/Mandarin dishes served at home (although I love Filipino food too!). Back when I was a kid, we usually had this on Sundays, paired with plain congee and beef floss (we call it Ba^Hu), and scrambled eggs on the side, for a very heavy brunch! Aaaahh the disadvantages of being 5,000 miles away from home… I wish I could fly Dix, our reliable cook, for just a month to cook for me!

Oh well, I might as well drop by shopwise on my way home to grab a fresh supply of skinless porkchops for my Misi.  Curious?! Here’s a recipe you can try:

Ingredients:

• 1/2 K. skinless pork, lean part with a little fat
• 2 Tbsp. Temple Black Beans
• 2 cloves garlic, minced
• 1/4 medium onion, chopped thinly
• 2-3 Tbsp. Soy Sauce
• 1/4 cup water
• A dash of salt

Procedure:

1. Thinly slice meat, in long strips.
2. Put the ones with the fat on a skillet and let the oil come out. Put the lean parts next.
3. Let it steep until the juice have come out.
4. Add a little water.
5. When the fat has totally come out, add the garlic and onions and fry (in pork’s fat) until light brown.
6. Add the soy sauce.
7. Stir in black beans, until a consistent brown color is achieved.
8. Let it steep for a while. Add a dash of salt if needed.

The saltiness of the black beans is neutralized by the bland taste of plain congee that’s why they really compliment each other. Can’t wait to be home and cook dinner!