Breaded Pork on Pasta

Our freezer is practically empty, with only a few bags of pork and one bag of boneless bangus.  Next marketing day won’t be until after six days.  To keep it from getting monotonous, I’m trying to cook pork dishes that are radically different from each other.
 
The bag of pork that I thawed was already cut into strips.  After checking out our supplies and other odds and ends, I suggested pasta to my husband.
Season pork strips with salt and pepper, then dip into a bowl of beaten eggs, then coat with bread crumbs on all sides.  Deep fry each piece until it reaches a nice golden brown shade. Set aside.
 
Cook the pasta.  I used twists because we had an open package left.  For the sauce, sauté some ground beef and remove from the pan to separate the oil.  Then  put the ground beef back into the pan and sauté it with some minced garlic and chopped onions.  I added some hotdog from the freezer (we had one left, so why not?)  then poured in the diced tomatoes.  Pretty much like what I did in the meaty pasta dish. Salt, pepper, sugar, oregano.  Simmer for about 15 minutes, and add the cream.
To serve, I toasted the breaded pork in the oven for a couple of minutes to warm it up.  Ladle some pasta into your plate, add a generous amount of sauce on top, and finally the crunchy fried pork strips.  Tasty and filling.
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Comments
2 Responses to “Breaded Pork on Pasta”
  1. Who can say no to pasta and pork?! Looks yummy!

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