Hitting your 40s is like slamming on the brakes after going 100kph on the freeway. What used to be a carefree life is replaced by worries about your expanding waistline and cholesterol numbers. I went to my doctor recently and truth be told I'm now officially on a watch list for heart disease. So does it mean a life sentence of cardboard tasting food and medication? I hope not and don't plan to just accept it. Like my Dad always says, "There are no off-limit foods. Just limit your portions." And I agree. One shouldn't deprive himself of good food otherwise you'll end up binging on so many other things with disastrous results.
Here's my game plan. I will get off my chair and exercise. I will slowly taper off my consumption of diet soda to which I am addicted and replace it with water. I will limit my meat intake to 5 to 6 times a week instead of 12 to 14. I will double my consumption of fruits and vegetables. And this last part which will break my heart is I will limit my intake of sweets and desserts. Sensible plan, right? None of the plans I mentioned said anything about totally cutting off any food group. Just limiting portions and making sensible choices. Good plan. Here's to success! *fingers crossed
To bid adieu to my less-than-ideal ways, here's a sinful treat for all the serial dieters out there. Crispy Pork Binagoongan combines the best of both worlds: the crunch of lechon kawali (pork crackling) and bagoong (shrimp paste). Salty, spicy and crunchy. Sigh...the stuff of cravings.
Whew! Good luck to us!
Crispy Pork Binagoongan
1 kilo pork ribs, cut into 1.5 inch pieces
1 medium onion, halved
1/2 teaspoon peppercorns
1 liter water for boiling pork
2 tablespoon sea salt
2 cups oil for frying
2 tablespoons canola oil
4 garlic cloves, crushed
1 medium onion, minced
2 big ripe tomatoes, chopped
1/4 cup bottled bagoong (sauteed shrimp paste)
3 pieces finger chili
- In a pan, boil pork ribs in water with onion and peppercorns until tender.
- Remove pork from stock and season with salt.
- Heat oil and fry pork pieces till golden and crispy. Set aside.
- In another pan, heat oil and saute garlic, onions and tomatoes.
- Add in bagoong, water and chilis. Simmer for 5 minutes.
- Right before serving, toss in crispy pork in bagoong sauce.
- Serve immediately.