Ingredients:
| 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 | ||||||
MARINADE | ||||||||
| 2 | tbsp | soy sauce | ||||||
| 2 | tbsp | Worcestershire sauce | ||||||
| 1 | cup | pineapple syrup | ||||||
Procedure:
| 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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