afritada

 1 pc carrot, cubed
 1 pc bay leaf
 ¼ tsp freshly ground pepper
 2 sachets 8g MAGGI® MAGIC SARAP®
 ½ kg pork shoulder (kasim), cut into 2-inch pieces
 1 pc small green bell pepper, diced
 1 pc small red bell pepper, diced
 1 pc onion, chopped
 1 cup tomato sauce
 1 head garlic, minced
 1 pc potato, cubed
 1 tbsp brown sugar
 2 ½ cups water
 3 tbsp vegetable oil
Step 1
Sauté potato and carrot in 1 tbsp oil until golden brown. Remove and set aside.
Step 2
Season pork shoulder with 1 sachet of MAGGI® MAGIC SARAP®. Sauté pork in
the same pan. Remove and set aside.
Step 3
Sauté garlic, onion and bell peppers. Pour tomato sauce and water. Add pork, bay leaf,
pepper and sugar. Simmer for 1 hour.
Step 4
Add potato and carrot. Season with remaining sachet of MAGGI® MAGIC SARAP®
and simmer for another 10 minutes. Transfer into a serving plate and serve.

caldereta

 1 pc bay leaves
 2 sachets 8g MAGGI® MAGIC SARAP®
 1 kg pork ribs, cut into pieces
 1 pc small red bell pepper, diced
 ¼ cup grated cheese
 ½ cup coconut cream
 1 pc small green bell pepper, diced
 ½ cup tomato paste
 1 small can liver spread
 6 cloves garlic, minced
 1 pc chorizo de bilbao, sliced
 1 pc onion, chopped
 2 tbsp brown sugar
 2 tbsp vegetable oil
 2 cups water
Step 1
Season pork with MAGGI® MAGIC SARAP®. Sauté in oil until golden brown.
Remove and set aside
Step 2
Sauté garlic, onion, bell peppers, chili, chorizo, tomato paste and liver spread for
5minutes.
Step 3
Pour water, add pork, bay leaf and sugar. Simmer for 1 hour.
Step 4
Season with remaining sachet of MAGGI® MAGIC SARAP®. Stir in coconut cream
and cheese. Transfer into a serving plate and serve.