KITCHEN MISADVENTURE SERIES 7 – Pork Bachoy?

It is my first time to try cooking a dish that is a known favorite of my hubby… and admittedly I had my apprehensions at first because I know for a fact that he is quite a picky eater. But armed with a recipe I got from the blogsite Mga Luto ni Dennis at iba pa, I went ahead and cooked the dish. It is quite simple really – you just sauté the sliced pork in ginger, garlic and onions. Then you add patis and pepper and let the pork cook. After that, some water is added and when it has boiled for a few minutes, you add the misua, a bit more salt and finally, some onion leaves are added. For a complete copy of the recipe, you may just browse thru the website I mentioned earlier… And did the hubby like it? Well, it is a little of yes but no…Yes, he liked the dish enough to eat much during the meal…but he does not consider it a real authentic bachoy (like the one his mother used to cook) and why??? Because it did not have pork blood…well, I do not know how to cook with pork blood and even the market I frequent doesn’t really sell it so I guess I would not have the chance at all to cook bachoy the way he wants it…but I’ll just be content with the fact that he liked what I cooked today…even if it wasn’t really bachoy for him.