Labels:
PORK
Ingredients
1/2 kilo ground pork
1/2 tsp. dried thyme
1/2 tsp. celery salt
salt, pepper, vetsin to taste
1 small can liver paste
2 tbsp. bread crumbs
1 egg
2 tbsp. chopped walnuts
2 tbsp. oil
2 cups water
12 pcs. cabbage leaves
1 cup evaporated milk
1 tbsp. vinegar
2 tbsp. tomato paste
Instructions:
Mix first ingredients in bowl. Blanch cabbage leaves until wilted. Put 2-3 tbsp. meat mixture on each cabbage leaf and roll and secure with toothpick. Heat oil in frying pan and saute rolls until light brown. Add enough water to cover rolls and simmer for 15 minutes to 20 minutes. Add milk, vinegar and tomato paste and continue to simmer for anonther 5 minutes. Serve hot
PORK CHOP STEAK
Labels:
PORK
Ingredients:
1 kilo pork chops
1 can (234g) DEL MONTE Fresh Cut Sliced Pineapple, drained (reserve syrup) and each cut into 2
2 medium white onion, cut into rings
1 medium red and green bell peppers, cut into rings
MARINADE
1/4 cup pineapple syrup
3 Tbsp soy sauce
1/2 tsp iodized fine salt (3/4 Tbsp.iodized rock salt)
1/4 tsp pepper
Instructions:
1 MARINATE pork chops for 1 hour. Drain and reserve marinade. Meanwhile, stir-fry onions and bell peppers in oil. Set aside.
2 BROWN both sides of pork chops in oil. Combine with remaining marinade and 1/4 cup water. Simmer over low heat for 20 minutes. Add DEL MONTE Fresh Cut Sliced Pineapple, onions and bell peppers. Simmer for another 5 minutes.
Ingredients:
1 kilo pork chops
1 can (234g) DEL MONTE Fresh Cut Sliced Pineapple, drained (reserve syrup) and each cut into 2
2 medium white onion, cut into rings
1 medium red and green bell peppers, cut into rings
MARINADE
1/4 cup pineapple syrup
3 Tbsp soy sauce
1/2 tsp iodized fine salt (3/4 Tbsp.iodized rock salt)
1/4 tsp pepper
Instructions:
1 MARINATE pork chops for 1 hour. Drain and reserve marinade. Meanwhile, stir-fry onions and bell peppers in oil. Set aside.
2 BROWN both sides of pork chops in oil. Combine with remaining marinade and 1/4 cup water. Simmer over low heat for 20 minutes. Add DEL MONTE Fresh Cut Sliced Pineapple, onions and bell peppers. Simmer for another 5 minutes.
Adobong Gulay at Karne
Labels:
PORK
Ingredients:
4 cloves garlic, crushed
1 pc medium onion, sliced
150 g pork pigue, cut into strips
1 pc pork bouillon cube
2-1/2 tbsp tausi
6 pc peppercorn, crushed
1 bunch (200 g) sitaw, cut 2” long
300 g eggplant, sliced diagonally
1 can (140 g) DEL MONTE Original Style Tomato Sauce
3 tbsp DEL MONTE Red Cane Vinegar
2 bunches (300 g) kangkong, cut 2” long
Instructions:
1 SAUTÉ garlic, onion and pork until pork turns brown. Add bouillon, tausi, 1 tbsp soy sauce, peppercorn, 1 tsp sugar and 1/2 cup water. Cook for 5 minutes.
2 ADD sitaw, DEL MONTE Tomato Sauce, eggplant and DEL MONTE Vinegar. Cook over low heat for 15 minutes. Add kangkong, then simmer until cooked.
Ingredients:
4 cloves garlic, crushed
1 pc medium onion, sliced
150 g pork pigue, cut into strips
1 pc pork bouillon cube
2-1/2 tbsp tausi
6 pc peppercorn, crushed
1 bunch (200 g) sitaw, cut 2” long
300 g eggplant, sliced diagonally
1 can (140 g) DEL MONTE Original Style Tomato Sauce
3 tbsp DEL MONTE Red Cane Vinegar
2 bunches (300 g) kangkong, cut 2” long
Instructions:
1 SAUTÉ garlic, onion and pork until pork turns brown. Add bouillon, tausi, 1 tbsp soy sauce, peppercorn, 1 tsp sugar and 1/2 cup water. Cook for 5 minutes.
2 ADD sitaw, DEL MONTE Tomato Sauce, eggplant and DEL MONTE Vinegar. Cook over low heat for 15 minutes. Add kangkong, then simmer until cooked.
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