So it was nearing dinner and I had neglected to re-stock the fridge, though I did have the foresight to thaw some bacon-cut pork-belly meat earlier. What did we do? Well, after marinating the thin meat strips in honey mustard sauce, we wrapped these around green beans and bell pepper strings, fastened them into rolls with toothpicks and plopped the phalanx onto a hot oiled cast-iron skillet. Seared them nicely too.
It’s not an original recipe, just a poor facsimile of something I once had regularly in that open-air food court that used to be beside the creek along Amorsolo near to but not accessible from the old Louie’s THX, at the corner of the road going to Pasong Tamo and at the approach to the rear of Makati Medical Center. I’m blanking on the dish’s name … if I remember before next time, I might do it better.
