INGREDIENTS
- 2 Tbsp GOLDEN FIESTA Palm Oil
- 1-1/2 Tbsp crushed garlic
- 1 pc onion, sliced
- 2 pc chorizo de Bilbao, sliced
- 1 kg pork pata , cut up (blanched)
- 2 pouches (200 g) UFC Tomato Sauce Filipino Style
- 4-5 cups water
- ½ Tbsp UFC Iodized Salt
- ¼ tsp Ground Pepper
- ½ cup cooked garbanzos
- 1 pc each red and green bell pepper, sliced
PREPARATION
- 1. Saute garlic, onion and chorizo in Golden Fiesta Palm Oil. Add pata, UFC Tomato Sauce, UFC Salt , UFC Pepper and water. Cover and simmer for 1 to 2 hours or until tender. If desired , discard bones.
- 2. Add garbanzos and bell peppers. Simmer for another 5 minutes
