Pork Teriyaki Stew & Roasted Zucchini with Balsamic Vinegar

Against all Halloween odds, tonight our celebration doesn’t involve pumpkin, candies or any other spooky-cutey-halloweensy food. We’re going to a Chinese HOT POT joint! Awwww!!!

I stopped by a costume shop yesterday night…and boy! It was a total chaos! All kinds of slutty nun, dirty school girl, naughty nurse, sexy policeman, chubby skeleton, and kinky emperor wannabes were so close to groping each other while trying to grab anything (and anyone) in sight. There were at least 10 languages being shouted to and from every direction and there was almost no more red devil horns head gear by the time I elbowed my way in.

After dodging flailing bloody arms, scary masks, kinky costumes, and neon colored wigs, I got my horns…and the food devil was born…

I was sooo close to wearing the free cut-out mask from yesterday

This dish below has nothing to do with Halloween, but the food devil just loves teriyaki sauce. It is her poison of choice.

Pork Teriyaki Stew & Roasted Zucchini with Balsamic Vinegar

Recipe
Pork Teriyaki Stew
- 1 lb pork ribs (I had some with soft bone)
- 2 cloves garlic, crushed
- 1 onion, thinly sliced
-1 cm ginger, crushed
- teriyaki sauce, pepper, olive oil, hot water
Saute garlic, ginger and onion in hot oil, add ribs, add teriyaki sauce, add hot water, stew for 2-3 hours until the meat’s tender. If you have a pressure cooker...grrrr...I am green with envy!

Roasted Zucchini with Balsamic Vinegar
- 2 zucchini, peeled, sliced into 1 cm thick slices
- 4 cloves of garlic
- balsamic vinegar
- salt, pepper, olive oil
Preheat oven to 200C, arrange zucchini in a tray, scatter garlic, rub some oil, add balsamic vinegar, season, roast until zucchini pieces are a bit charred.

Now, ready or not...here I come!