Indulging in Food: Backpacking style

I think most people are food lovers. Whether it is your usual choc-nut or Tiramisu. The Sinigang favorite to Rosemary Lambchops. Whatever. FOOD: WE ALWAYS LOVE EATING. 

Backpacking and going camping especially makes eating really something to look forward to, and thus making it extra challenging as well. After my first Batulao camping, practically after seeing Berto took stage with his Bicol Express con Tuna, an idea was born in me: why not look for recipes I could convert or improvised backpacking style. Of course we love the usual adobo we take on hiking - it doesnt spoil easily due to its vinegar based ingredient. We all love this, we are pinoys after all. And the hot Sinigang is just right to heat our souls on top of a cold terrain. But I say, well, why not make a twist, it doesnt mean we always have to eat the usuals.

 
This recipe I once made for my father’s birthday, I tweaked it a bit good for backpacking, and did the improvised version the last time I went to Mt. Batulao with my MTalk climbmates. Comprising of mostly boys (Oh yeah I said Boys!) I am not sure though if it was still a compliment when all they would say and then later on sung “Masarap ang Sabaw”, but I do hope those who were with me did enjoy this sweet and sour dish. hehe!

SAGE & THYME PORK LOINS WITH FUJI APPLES & MUSHROOM

Ingredients:

Sage, Thyme (this recipe originally just used fresh Sage. If without, you could use the McCormick ground ones found in most supermarket. I also just added thyme to my mixture)

Pork Loins

Fuji Apple

Dried Mushroom

Apple Cider Vinegar

Apple Juice

Ground Pepper, Salt, Garlic

Butter(optional)

Olive Oil

At Home:

Cut the Pork loins in medallion-like pieces and rub the meat with sage, thyme, pepper and salt. After a while, it would be best if the pieces be marinated for a while in the herb mixture and then in Apple Juice and a bit of the ACV. 

Heat pan and pour olive oil to cook pork loins till glden brown. Store in a container.

At Camp:

While waiting for an available Cookpan to be available (I still dont have my own! that time), Soak the dried mushrooms on a bowl, better if you could mix apple juice so it would absorb the flavor. Option to peel the apple if you have time (that time I dont, so I just made sure I washed it vigorously)and make sure you de-core it. Slice it into thin chips-like pieces and then soak them in apple juice and apple cider vinegar. Once the mushroom had absorbed the water and became tender enuf to be cut, slice them into strips. 

Saute garlic in butter (or olive oil). Place the cooked porkloins to heat, the mushrooms, and then the apple mixture in it. (I got a wave of ‘Whoaa!!” from the guys when I placed the apples in the pan - I think they have never seen fuji apples as part of dish before! haha!) Heat until the apples are tender. Adjust to taste with pepper and salt. Bring in a bit of sage and thyme just to be sure if you think it still needs some. If the vinegar flavor comes too strong, pour in apple juice and if not enough, a bit of sugar should do the trick. 

Serve it straight from pan. Chow!