今日夫が作ってくれたのは、スペイン風ポークの煮込み。玉ねぎ、パプリカ、オリーブと一緒にポークをトマト缶で煮込んだもの。今日はショルダー（肩肉）を使ってみたら、やっぱりカラー（首の肉）の方が柔らかいですね。日本では豚肩肉を使っていて柔らかくなったのですが、こちらのお肉は全体に脂身が少ないのでぱさつきがちです。わたしがご飯と食べるのが好きなので、ご飯を添えてくれました。

The dinner my husband cooked today was Spanish Pork (Delia Smith’s old recipe).  Pork is slowly cooked in tin tomatoes with onion, pepper and olives.  We tried pork shoulder today instead of collar that we usually use, it was drier than collar as we expected.  We used to use shoulder in Japan and it was very tender, but meat in Singapore doesn’t seem to have much fat (not as much as in Japan anyway) so it tends to be drier.  I like it with rice so my husband served it with rice.

食後は、チーズ色々。

Various cheeses for dessert.