Pork and Squash

This is one of my comfort foods from childhood. One of my goals this year was to start making more Filipino food and try to blog about them so I don't forget the recipes. I'm lucky that Jamie loves to try all types of Asian foods. He's been to the Philippines several times and whenever he came back would ask my why I didn't know how to make so and so. It kind of made me ashamed that I never really learned what my Grandma used to cook. So ever since moving back to Hawaii I've been more motivated to learn and try and emulate her dishes. Well, the ones that I am willing to eat. I don't think I could ever like dinardaraan (blood meat) or kilawin (raw meat in vinegar). Sorry Gramma! But, things like Pancit, Pork peas and pimentos, Miki, Balatong, Chicken Papaya and Adobo are definitely on the list of things I want to blog.

Ingredients:

pork cut into small pieces ( I used pork butt and trimmed the fat)
1 small opo squash, sliced thin.
yellow onion, sliced thin
1 ripe tomato, sliced or cherry tomatos
crushed garlic
1 bay leaf
2-4 Tbsp Patis (fish sauce)
pepper
salt
1 Tbsp white vinegar
water
oil for frying

Method:

Heat the garlic in oil and saute the pork. Brown and cook the pork with the bay leaf and some fresh cracked pepper. Add onions and tomato. Continue to stir fry until vegetables are cooked. Add water to meat, about enough to cover the whole thing. Simmer til meat is tender. Add fish sauce and vinegar, then add the squash. Cover and simmer until squash is soft. Add more pepper and patis to adjust to your taste. Serve over rice.

Jamie never had this before and loved it. Winning!