Ingredients:
- 1 kg pork (with bones and skin), cut into serving pieces
- 1 small can liver spread
- 1 cup tomato sauce
- 1 cup pineapple juice
- 1/2 cup cornstarch
- 2 medium size red/green bell pepper, cut into wedges
- 2 medium size potato, cut into wedges
- 1/2 cup cheddar cheese, grated
- 1/2 tsp peppercorns, crushed
- 2 medium size onions, chopped
- 1/2 head garlic, chopped
- 1/2 tsp hot sauce
- 2 to 3 pcs siling labuyo
- 3 pcs bay leaves
- cooking oil
Procedure:
- Place pork in a large saucepan.
- Add enough water to cover meat then boil quickly for 2 to 3 minutes.
- Remove from saucepan and discard liquid.
- Rinse pork with running water to remove all scum. Drain and keep aside.
- Using same saucepan, sauté garlic and onion.
- Add the pork and sauté for another 2 to 3 minutes.
- Add tomato sauce and hot sauce, and stir cook for 3 to 5 minutes.
- Add in pineapple juice, 6 to 8 cups of water, ground peppercorns, and bay leaves.
- Bring to a boil and simmer for about 30 to 45 minutes or until pork are tender (add more water as necessary).
- Add potatoes and continue to simmer for 3 to 5 minutes or when potatoes are cooked and just enough sauce remains.
- Add liver spread, cheddar cheese, and siling labuyo, cook for 2 to 3 minutes.
- Add bell pepper and season with salt to taste, cook for another 2 to 3 minutes.
- Add cornstarch (diluted in 1/2 cup of water) and stir cook until sauce thickens. Remove from heat.
- Serve hot. Enjoy!
Image: delmonte.ph
