This is another recipe for baon that I got from CASA Veneracion…you may have noticed by now that I usually do recipes that would require some pre-cooking or even marinating overnight because I like how the flavors develop and become more infused into the meat if it lies in seasonings overnight. It saves me some time too when I pre-cook or pre-boil meat and let its flavors seep in. So that in the morning, I would have less to do for their breakfast/baon… and I can have more time to do more things around the house.
Just like this next dish I cooked this morning for the kids’ baon. I marinated the meat last night in some soy sauce and BBQ sauce (the actual recipe called for steak sauce but I did not have any e) Then, the next day I boiled the meat together with its marinade. In another pan, I sautéed some garlic, onions in butter, added some tomatoes until they softened. Afterwards, I poured the sautéed mixture into the pan with the boiling pork, added some salt and lots of pepper, lowered the heat and let the pork simmer for an hour until tender. When the meat is tender, I added the pineapple tidbits and the calamansi juice then let it simmer some more for another ten minutes. And voila! Another tasty and nutritious baon for my kiddos!
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