Before my son’s babysitter left I used to travel a lot to a project site in Shi Jia Zhuang, the capital of Hebei province, southwest of Beijing. 2 hours and 45 minutes by fast train, one way. A trip that long you need something to maintain sanity so we either watch a movie or read a book. Of course, before all that, read the morning news and mobile versions of our favorite websites on PDA. Here is where I found this Kapampangan recipe called quil?? (pronounced ki-loh).
Eventually this traditional meat recipe from Pampanga became one of my favorites as it is easy and fast to cook. (I didn’t time it but everything should be ready in about 20 minutes.) A working mom with a deadline and quil?? saves the day, be it minced pork or shredded chicken. You may find the original recipe here sizzling hot so good for LP6. Mine has no chili as Cean wouldn’t like it hot and spicy. An overview of quil?? is here.
1/4 kilo ground pork
1 lemon (substitute for kalamansi)
about 5-6 pcs. freshly ground peppercorns
1 onion, diced
4 tbsp minced garlic
Start by steaming your rice and it will be cooked by the time you finished your quilo dish.
Squeeze the lemon on the ground pork. Take out the seeds. Add in the salt, crushed peppercorns and half of the diced onions. Mix thoroughly and set aside, marinating it while you prepare the garlic and wash the vegetable you wish to have as side dish (or as long as 30 minutes if you are not in a rush).
Heat oil in wok. Over high fire, add in the garlic until browned. Add the meat mixture and stir constantly for 2-3 minutes. The most important part of the recipe that I always keep in mind is not to allow the juices to dry up. Serve immediately topped with the remaining onions and alongside hot plain rice and even cherry tomatoes.