As promised, I present to you another cooking with pork for lazy people. This week, it's bacon wrapped pork, stuffed with caramelized onions and apples.
Sound exciting yet? Maybe after you realise just how much this resembles a maki roll, you will be as happy as I was when I saw this on the screen of my camera.
In a hot pan, cook olive oil, sliced onions, a good spoon of sugar, pinch of salt, for 5-6 minutes. Then add diced apples (any kind, skin on is fine) and cook another 5-6 minutes.
Lay strips of bacon to be as wide as your flat piece of pork tenderloin (just make a cut down the long side, leaving a good 3 cm uncut). Put your pork on the bacon.
Lay your onion-apple on your pork, then fold the pork to enclose the filling.
Roll up the bacon, and tie it all up with string (or thread because I didn't have string).
Put it in a sturdy Ziploc bag, and place it in a pot of steaming hot water, making sure the water doesn't boil for 20 minutes.
Take it the meat out of the bag, and reduce the juices in the pan you made the onion-apple (yes, you didn't have to clean that yet!). Set the reduction aside, and use the same pan to sear the bacon wrapped meat all over on high heat.
Slice and serve. With rice, veggies, white sauce, no sauce, ...
MUAH MUAH MUAH
Julie loves eating. I love eating. That's a reason why we are still such good friends (amongst the many other reasons, of course). At a spontaneous Spring Rolls all-you-can-eat lunch, we finished off the meal with ice cream and creme brulee.
The creme brulee
The mango creme brulees are already pre-made, and the only thing left is to sprinkle sugar and torch it - which is done by the ever so handsome bartender. Our seats right beside the bar allowed us to have the best view of this bartender and the brulee in action. To top it off, we had the cutest waiter. Which prompts me that I should post up those food pictures soon!
, by Vicki Chow