Saturday, September 18, 2010

THE BAKER COOKS TOO!



During weekdays, I make it a point to cook breakfast, lunch, dinner at home and TRY not to eat out. It's not only expensive to eat out here everyday, but it would also be a shame not to use my culinary skills! Lately, I've been experimenting with pasta and I'd like to share with you my recipe of PORK PARMIGIANA WITH DIAVOLO SAUCE:

Ingredients:
1/2 lb. spaghetti
1 lb. bone-in pork steak
panko bread crumbs
4 pcs. eggs, beaten
salt and pepper
Sauce:
2 Tbsps. olive oil
1/2 cup onion, diced
2 cloves garlic
1 can whole tomatoes, crushed (28 oz.)
1 cup roasted red bell pepper, diced
1/2 cup dry white wine
2 Tbsp. red wine vinegar
1/4 cup chicken stock
1 Tbsp. sugar
1 tsp. red pepper flakes
salt and pepper to taste

Procedure:
1. Season pork with salt and pepper. Dip it in the beaten eggs and dredge with panko bread crumbs. Pan fry.

2. For the diavolo sauce: Saute onions in oil over medium heat. Add the garlic and cook until lightly browned.

3. Stir in tomatoes, bell pepper, wine vinegar, sugar, pepper flakes and chicken stock. Cook and simmer for 20 minutes, then puree in blender.

4. Cook the pasta according to package directions. Drain.

5. Toss pasta with the diavolo sauce and serve the pork on the side.


No comments:

Related Posts with Thumbnails