Sunday, February 7, 2010

Day 38: Fruit of our real Farmville

Inspired by Facebook's Farmville,  hubby and I embarked on a new business last August 2009 - we started raising hogs.

We started out with 4 piglets and last December, we sold 3 to the local meat market.  We retained one to be our "inahin" or Mommy Piggy.

Just like any other business, it is a continuing learning process for us.  In the first set of piglets we sold, we didn't really make much profit due to weight disparities.  This is the reason why we changed our game plan for the second set of piglets.  When hubby saw that it was more lucrative, we decided to do our own butchering and peddling of hog meat.  Our 2nd set of 4 piglets were acquired in September and one of the four was sold only last week.  It was our partner and caretaker who personally butchered the hog and his wife was the one who peddled the meat.  It sold like hotcakes and we were left with only half of the liver.  It was this same piece of meat that I made into Liver Steak last night.  

Liver Steak
1 kg pork liver, sliced
3 tbsp canola oil
3 cloves garlic, minced
2 medium red onions, cut into rings
1/4 cup soy sauce
2 tbsp calamansi or lemon juice
a pinch of sugar

In a hot skillet, heat oil and fry liver slices until half cooked.  Remove liver from pan and set aside. In the same skillet, fry the garlic and half of the onion rings.  Add the soy sauce, calamansi/lemon juice and sugar.  Add in the liver and simmer for about 5-7 minutes.  Adjust seasoning according to your taste.  Sprinkle with remaining onion rings on top and serve.

We still have two remaining hogs to sell this week and just like in the first set, we are retaining one to be our Mother Piggy.  Hopefully, we'll make a good profit this time around.

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