2 tbsp (26.

4 g) brown sugar 4 cloves (20 g) garlic, crushed 1 kgpork kasim, cut into chunks 1/4 cup (57.5 g) DEL MONTE Vinegar 2 + 2 tbsp + tsp (46 g) soy sauce 1 pc (.1 g) laurel 1/2 tsp (2 g) peppercorn 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce 2 tbsp (30 g) tausi (without brine) 3 cloves (2.7 g) star anise 3 pouches (115 g each) DEL MONTE Pineapple Tidbits 1. IN a heavy bottomed casserole, cook sugar and pork in 3 tbsp oil until sugar has caramelized. Add tausi and garlic and cook for few minutes or until meat is slightly brown.

2. ADD remaining ingredients except DEL MONTE Pineapple Tidbits and sili. Do not stir until it simmers. Add 1/2 cup water and pineapple syrup. Cover and simmer for 1 hour or until meat is tender. Add DEL MONTE Pineapple Tidbits. Simmer for 2 minutes.

1 pc 7 cloves 1 pc 100 g

egg, beaten garlic, crushed small onion, chopped pork pigue, cut into strips

125 g chicken giblets, cut into cubes 3/4 cup chicharo 130 gsayote, cut into cubes

1 pcsmall red bell pepper, sliced 1 pouch (250 g) DEL MONTE Italian Style 1. COOK egg as in omelette. Cut into strips and set aside.

Spaghetti Sauce 3-2/3 cupscooked rice

2. SAUT garlic, onion, pork and chicken giblets. Add 1 tsp iodized fine salt (or 1 tbsp iodized rock salt), 1-1/2 tsp sugar and 1/8 tsp pepper. Add vegetables and DEL MONTE Spaghetti Sauce. Simmer for 5 minutes. 3. ADD cooked rice. Blend thoroughly. Top with egg strips just before serving

2 tbsp (34 g) soy sauce 2 tsp (8 g) iodized fine salt or iodized rock salt 1 tsp (3 g) black pepper 1/2 cup (112 g) white sugar 3 tbsp (45 g) DEL MONTE Red Cane

Vinegar 1 head (22 g) garlic, crushed 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce 1 kg (1000 g) lean ground pork

1. MIX all ingredients well. Refrigerate for at least 2 hours. 2. PLACE every 2 tbsp of mixture of wax paper or clean plastic. Roll to form longganisa shape. 3. REMOVE paper or plastic and fry desired number of longganisa pieces in hot oil until brown. Store the rest in freezer. Will last for about 1 month in freezer.

sweet sour pork

350 g (350 g) pork 1 pc (50 g) egg 1/4 cup (32.5 g) all purpose flour 1 pc (30 g) small red bell pepper, cut into strips 1 pc (30 g) small green bell pepper, cut into strips 2 pouches (230 g) DEL MONTE Pineapple Tidbits, drained (reserve syrup) 57 g (57 g) DEL MONTE Quick n Easy Sweet & Sour Mix, dissolve in 3/4 cups water 1 cupwater 1/2 tsp (2 g) iodized rock salt

1. BOIL pork in 1 cup water until just tender. Cut into cubes ( 1 1/2" x 1 1/2"). Set aside. 2. BEAT egg. Add flour and 1/2 tsp iodized rock salt. Mix until smooth. Dip pork in batter mixture. Deep fry each piece until golden brown. Set aside. 3. SIMMER DEL MONTE Sweet & Sour Mix until thick. Add bell peppers and DEL MONTE Pineapple Tidbits with syrup. Pour over fried pork.

tokwa delux

pineapple syrup 1/4 kg (250 g) block tofu, cut into 6 chunks 300 g (300 g) tenga ng baboy 1 pouch (115 g) DEL MONTE Pineapple Tidbits, drained (reserve syrup) 1/3 cup (75.9 g) DEL MONTE Red Cane Vinegar 1/4 cup (65.5 g) soy sauce 1/4 cup (42.5 g) finely chopped onions 3 tbsp (39.6 g) brown sugar 1 tsp (4 g) minced garlic

1. BOIL tenga for 1 hour or until tender. Drain. Deep-fry until crispy. Cut into cubes. Set aside.

2. DEEP-FRY tokwa pieces until golden brown. Drain. Cut into 12 cubes. Combine with pork and DEL MONTE Pineapple Tidbits. Pour dressing just before serving.

3. DRESSING: Combine pineapple syrup, DEL MONTE vinegar, soy sauce, onions, sugar and pepper to taste.

pork ala pobre

1/2 kgpork pigue, sliced tapa-style 1/2 cupDEL MONTE Quick 'n Easy BBQ Marinade 6 clovesgarlic, crushed and fried until brown 1/4 cupcanned mushroom, sliced

1. MARINATE pork in DEL MONTE Marinade for 30 minutes. Drain but reserve marinade. Pan-grill pork with 1/4 cup oil until cooked. Set aside. 2. USING the same pan, retain only 2 tbsp oil, then stir-fry mushrooms. Add marinade. Allow to simmer. Add pork. Serve with fried garlic on top.