PHILIPPINE WOMEN’S COLLEGE OF DAVAO

University Avenue Juna Subdivision, Matina, Davao City

BASIC EDUCATION DEPARTMENT

Elementary Unit
SY 2020—2021

TECHNOLOGY AND LIVELIHOOD EDUCATION 6

Project Plan no. 1

I. Name of Project: Crispy Air Fried Liempo Pinakbet with Ube

II. Objectives: At the end of the activity the students are able to:

A. create a project plan for vegetable dish;

B. prepare different recipe of vegetable dish;
C. perform the correct procedure of vegetable dish.

III. Tools and Equipment Needed:

cooking pot
air fryer
pan
chopping board
knife

IV. Illustration:

V. Ingredients:

1 1/2 lbs liempo
1 piece Knorr Pork Cube
1 piece purple yam ube, cubed
1 1/2 cups kalabasa cubed
12 pieces sitaw sliced in 2 inch pieces
10 pieces okra
1 pieces talong sliced
1 piece ampalaya sliced
 1 piece tomato cubed
1 piece onion chopped
3 thumbs ginger crushed
4 cloves garlic chopped
3 tablespoons bagoong alamang
5 cups water for boiling
3 tablespoons cooking oil
Ground black pepper to taste

VI. Procedure:

1. Boil water in a cooking pot.

2. Add pork belly. Continue boiling for 35 minutes.
3. Remove pork from the pot. Let it cool down. Note: Save the pork stock (water used to
boil the pork). It will be used later.
4. Rub salt all over the pork belly. Let it stay for 10 minutes.
5. Put the pork in an air fryer. Air-fry for 18 minutes (or until crispy) per side in 370F. Slice
into serving pieces. Set aside.
6. Heat oil in a pan. Saute onion, garlic, ginger, and tomato.
7. Once tomato and onion softens, add ube and kalabasa. Saute for 2 minutes.
8. Pour 1 1/4 cup pork stock into the pot. Let boil.
9. Add Knorr Pork Cube. Stir.
10. Add bagoong alamang. Stir. Cover the pan. Cook for 5 minutes.
11. Add eggplant and ampalaya. Cover and cook for 2 minutes.
12. Add okra and snake beans. Cover and cook for 7 to 10 minutes.
13. Season with ground black pepper. Top with crispy liempo. Serve. Share and enjoy.

VII. Reflection:

a. What challenges did you encounter in the activity? How did you overcome all the
challenges?

VIII. Evaluation:

Submitted by: Submitted to:

6- ______________