8 pieces pork chop about 3/4 kg.
2 tbsp. calamansi juice
1 7g. pack 
MAGGI Flavor-It Meat Powder Pork
1/2 cup flour
1/2 cup cooking oil
1 tbsp. minced garlic
1/4 cup chopped onions
1 tbsp. minced ginger
1/4 cup coarsely chopped red bell pepper
2 pieces 
MAGGI Tomato and Meat Cube dissolved in
1 cup water
1 tbsp. vinegar
1 390g. can pork and beans
1 piece bay leaf
1/2 tbsp. sugar
1/4 tsp. salt
2 tbsp. chopped kinchay

1. Sprinkle pork chops with calamansi juice and MAGGI Flavor-It.Dredge in flour and deep fry. Set aside.
2. Leave 2 tablespoons of oil in the pan and saute garlic, onions, ginger and bell pepper for 2 minutes. Pour in broth and vinegar, let boil without stirring.
3. Add pork and beans and bay leaf. Let simmer for another 2 minutes, season to taste. Top chops with pork and beanssauce and kinchay.


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