Callos Pork Pata

INGREDIENTS:

2 tbsp Golden Fiesta Palm Oil
1/2 tbsp garlic, crushed
1 pc onion, sliced
2 pcs horizo de Bilbao, sliced
1 kg pork pata, cut up (blanched)
2 pouches UFC Tomato Sauce (200 g), Filipino style
1/2 tbsp UFC iodized salt
1/4 tsp UFC ground pepper
5 cups water
1/2 cup cooked garbanzos
1 pc each red and green bell pepper, diced

PROCEDURE:

1. Sauté garlic, onion, and chorizo in oil.

2. Add pata, tomato sauce, salt, pepper, and water. Cover and simmer for 1 to 2 hours or until tender. If desired, discard bones.

3. Add garbanzos and bell peppers. Simmer for another 5 minutes.

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Callos by NOM

INGREDIENTS: 3 tbsp Olive Oil 2 tbsp Onion, Minced 2 tbsp Garlic, Minced 1 cup Chorizo De Bilbao, Sliced Diagonally 200 g Ox Tripe, Softened

Callos Pork Pata

INGREDIENTS:

PROCEDURE:

Stir Fry Broccoli

Stir Fry Bok Choy

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Lechon Macau

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