1/2 kg pork pigue
50 g pork fat, cut into 4 strips
1 pc small carrot, cut into 6 strips
1 pc whole pickle, cut into 6 strips
5 pc sibuyas Tagalog, halved
1 pouch (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce
2 pc medium potatoes, cut into chunks

1 SLICE pork pigue thinly in just one piece (morcon-style). Spread on chopping board and pound lightly to flatten surface. Sprinkle with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/8 tsp pepper.

2 ALTERNATELY arrange strips of pork fat, carrot, pickles and sibuyas Tagalog on top of flattened pork. Roll and tie firmly with crocheting thread. Rub surface with dash of iodized fine salt, then brown pork roll in oil. Add 1 cup water, then simmer over low heat until meat is tender.

3 ADD potatoes and salt to taste. Simmer until potatoes are cooked. Add DEL MONTE Classic Recipe Sauce. Simmer for 10 minutes. Remove thread and slice before serving.

Serves 5
Excellent source of Niacin – promotes normal digestion & healthy skin.


Post a Comment