PORK ALA MONTEREY DE LAOAG

Ingredients:

2	tbsp	cooking oil
2	tbsp	minced garlic
3	pc	onions, chopped
150	g	bagoong Balayan
1/2	cup	chicken stock or water
4 (100 g)	pc	small eggplants, sliced into rounds then soaked in water to prevent browning
6	pc	okra, cut in half
5	pc	Ilokano ampalaya, each cut in half
150	g	squash, cut into chunks
4	pc	tomatoes, chopped and seeded
3/4	kg	MONTEREY PORK LIEMPO, deep fried and sliced
		pepper to taste

Procedure:

Heat oil in a casserole. Sauté garlic and onions. Add bagoong and stock. Add vegetables and simmer to cook.
Add liempo and simmer for a few minutes. Season with pepper to taste and serve.

Makes 6 to 7 servings.

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