Equipment needed:

• 1 small Pyrex dish o malalim na llanera
• oven toaster
• Blender o almires

Ingredients:

• 2 pcs tenderized pork chop
• HG Seaweed salt
• Freshly ground black pepper
• 1/4 onion bulb (grated)
• 1/3 cup fresh apple juice
• 1 cup cooked HG black rice
• 5 cloves garlic (minced)
• 1/3 cup diced carrots
• 1 egg (just the egg whites)
• HG Seaweed salt
• Pepper

Green pea hummus:

• 1/2 cup frozen fresh green peas
• 1/3 cup fresh orange juice
• 1/3 cup yogurt (optional)
• 1 tbsp fresh wansoy
• HG Seaweed salt
• Pepper
• HG Honey to taste
• 1/2 cup grated cheese
• 2-3 tbsp vegetable oil

Procedure:

• Marinate pork with grated onion and fresh apple juice. Season with seaweed salt and pepper. Let it sit for 15-30 minutes (you can prepare this ahead of time)
• In a non-stick pan, sear pork in vegetable oil for 2-3 mins per side. Once cooked set aside.
• Prepare the rice: in the same pan where you seared your pork, sauté garlic until fragrant over low heat. Then toss in diced carrots. Cook for a minute then add egg whites. Count to 30 seconds, season with seaweed salt and pepper then add cooked black rice.
• Transfer rice in an oven-safe dish and top with seared porkchop, then top with grated cheese.
• Cook in oven toaster until cheese melts and gratinates. Then set aside.
• Meanwhile, make green pea hummus by mixing all green pea hummus ingredients. Use a blender or mortar and pestle.
• Serve on top of baked porkchop a.k.a. “One more”