FOLLOW US
MENU

SAUCY PORK & VEGGIES

Ingredients:

1 (100 g) pc red bell pepper, cubed
1 (150 g) pc Baguio pechay, chopped
1 (210 g) can young corn, sliced

Procedure:

  1. Combine pork, chicken soup pack, onion, garlic, light soy sauce, salt and water in a pot. Simmer covered for 40 minutes or until pork is tender. Remove pork. Cool then slice. Set aside.
  2. Reduce uncovered remaining stock in half. Strain and put back in pot. Bring to simmer then add cornstarch mixture, stirring continuously until thick. Set aside.
  3. In a separate pan, sauté bell pepper, pechay and young corn in hot oil over high heat. Transfer to platter and top with pork and thickened stock.

Makes 8 servings.  

Share This Recipe

More Madalicious Things For You

FRESH SPRING ROLLS WITH TUNA
UBE PANCAKES WITH CREAM CHEESE SAUCE
MANGO CREAM REF CAKE
NO OVEN SUSHI BAKE
CASTELLA CAKE
CREMA & ICE CREAM COFFEE
DELICIOUS BABY BACK RIBS IN CLASSIC BBQ SAUCE
VEEGA MEAT-FREE SISIG
ANGUS DONUT BURGER
CALLOS

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.