2 tbsp cooking oil
600 g pork liempo with bones cut 1 1/2 inch cubes
1 large onion, sliced thinly
1 tsp garlic, minced
3 tbsp all purpose flour
1 11g MAGGI Pork Broth Cube, dissolved in
1 cup water
2 tsp lemon juice
1/4 tsp paprika
1 small bay leaf
1/4 tsp allspice (optional)
2 tbsp MAGGI Savor Chili
2 tsp sugar
salt and pepper to taste
1 cup mushroom halves
2 medium zucchini, sliced into cubes

1. Heat oil in a large pot.  Brown pork pieces.  Set aside.
2. In the same pan, saute the onion and the garlic until soft 

   and translucent.   
3. Add in the flour and cook while stirring for 1 minute or until 

   light brown. 
4. Stir in the broth, lemon juice, paprika, bay leaf, all spice, 

   MAGGI Savor Chili, sugar, salt and pepper.  Let boil then add 
   the browned pork pieces. 
5.  Cover pot and simmer for 30 minutes or until pork is tender.
6.  Lastly, add the mushrooms and zucchini and continue to 

   simmer until the zucchini is tender.

Good to Know:

Meat, poultry, and liver are rich in iron needed for the formation 
   of red blood cells and for the prevention of anemia.

Good to Remember:

Substituting pork with skinless chicken will help lower the fat 
   content of the dish.


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