GROUND PORK WITH CHICHARO AND CORN

Ingredients:

2	tbsp	cooking oil
2	cloves	garlic, minced
1(50g)	pc	onion, chopped
1/2	kg	MONTEREY GROUND PORK
40(30 pc)	g	chicharo (snow peas)
1	can	whole corn kernels, drained (reserve corn juice)
12	pc	quail eggs, boiled and peeled
		iodized fine salt and pepper to taste

Procedure:

Heat oil in a pan. Saute garlic and onion. Add ground pork and cook until brown.
Add corn stock, chicharo, corn and quail eggs. Cook until chicharo is tender. Season with salt and pepper to taste.

Makes 6 servings.

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