Garlic Pork with Stir-Fried Baguio Beans on the Side

I haven't written for a while because I was just plain lazy.  :)  Besides, my nephew came to enroll so I let him do the cooking, but now he's gone back to the province so cooking rests back to me.

Today I made garlic pork with stir-fried Baguio beans because of one reason: Baguio beans are the only vegetable in the ref.

In a pan fry lots of garlic in oil, here I used palm oil (I went to grocery early in the week and bought this.  Did you know that palm oil is cheaper than coconut oil?). After a while, I added the chopped pork.  Remember how we cooked pork in my old post.

I just stirred the lot in plenty of oil and garlic until the meat is cooked.  I removed the meat and added the Baguio beans into the oil and stir-fried it until done.  See how easy it is?

Someone on the net once said, just add garlic to everything and the dish becomes Italian.  I ate a similar dish in an Italian restaurant once and thought, so simple a dish for such an expensive price.  Together with the dish was some bread, so as a second thought why not add toasted bread in my dish too?

Originally I planned on making garlic bread, but why bother? No one's gonna appreciate it anyway.  So I just toasted some old bread cut into finger size.  Here's a good tip:  since the bread I used is so old that it crumbles when it's sliced, I wet the knife before cutting.  Happy eating!

Garlic pork with stir-fried Baguio beans and toasted bread.  Picture taken using iPod touch.

As a side note:  I was happy to find out that someone from Singapore or Australia Google searched "adobong giniling" and it got directed to this blog. :)