Category : International Cuisine
Author : Chef Jim
Hits : 4211
Date : 27/06/2003
1 kilo labanos 200 grams pork belly (small cubes) 1/4 cup miso 1 onion, sliced 2-3 tomatoes, sliced 3 cloves garlic, crushed 2 tbsp. patis 1 tsp. peppercorns, pounded coarsely 1/2 cup vinegar 1/2 cup water 1 tsp. vetsin salt to taste 2 tbsp. cooking oil
Peel labanos, scrape into thin slices. Set aside.Boil pork in 1/2 cup water till tender. Set aside.Saute garlic. When brown, add onion and tomatoes. Stir for a while, then, add pork and miso. Saute for 2 minutes and season with patis. Add 1/4 cup water and cover. Let boil for 2 minutes and add labanos. Sprinkle pepper and vetsin. Cover. When labanos is half cooked, add vinegar. Let boil for 3 minutes before stirring. Continue cooking till labanos is done.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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