1/2 kg pork lomo (tenderloin), sliced tapa-style
2 tbsp cornstarch
1 pc medium onion, sliced
1 pc medium carrot, sliced
1 tbsp DEL MONTE Red Cane Vinegar
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)
6 pc quail eggs, hard-boiled then shelled
1 each medium red and green bell peppers, cut into strips
200 g cabbage, shredded

2 tbsp soy sauce
2 tbsp Worcestershire sauce
1 cup pineapple syrup


1 MARINATE meat for 30 minutes. Drain but reserve marinade. Sprinkle meat with cornstarch. Set aside.

2 SAUTÉ onion and meat. Cook until meat is light brown. Add marinade, 1/4 cup sugar, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and remaining ingredients except cabbage and bell peppers. Simmer for 10 minutes. Add bell pepper. Set aside.

3 SAUTÉ cabbage in little oil for 2 minutes. Arrange on a platter and top with sautéed meat mixture.

Serves 8
Excellent source of Lysine – promotes growth in the young.


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