Pork in Creamy Garlic Sauce

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I remember reading an almost-alike recipe from the Nestle Philippines Quarterly Magazine in December 07. In theirs, they use chicken fillet instead of pork, and low-fat milk instead of evaporated milk. The sauce is kinda like that of my carbonara.

Since my hubby is not an avid fan of chicken (health reasons), I always try my best to come up with something that can substitute any meat for chicken. This one is just one of them. Also, Dean, my bro-in-law loves this, too. He happened to be our visitor the night I prepared this.

Ingredients:
  • 1/2 kg pork, cut into thin slices (about 4x4 in) marinated for at least 30 minutes in
  • 1/4 c soy-based seasoning mix (I used Knorr here)
  • dash of salt and pepper
  • 1/4 cup oil
  • minced garlic (as much as you want)
  • 1 big onion, cut into rings
  • 1 small can whole button mushroom, sliced
  • 1/2 c all purpose cream
  • 1 c evaporated milk
  • salt and pepper
Directions:
  • Fry the marinated pork in oil until both sides are brown, about 2 minutes per side. Set aside.
  • In the same pan (you may remove some of the oil), brown the garlic and onion. When cooked, set aside half of the mixture.
  • Continue cooking by sauteeing the mushroom.
  • Add the milk and the cream. Wait to thicken in low fire.
  • Add salt and pepper.
  • Toss the pork in the sauce until coated, or you may pour the sauce over the meat instead.
  • Serve with onion rings and garlic on top.

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