Saucy Pork & Veggies


  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.