INGREDIENTS

1. ¼ kg pork kasim, cut into chunks
2. ¼ kg chicken thigh and legs, cut up
3. ¾  tsp UFC Iodized Salt (divided)
4. 1/2 tsp UFC Ground Pepper (divided)
5. 2 Tbsp Golden Fiesta Canola Oil
6. ¼ cup chopped onions
7. ½ cup sliced chorizo de Bilbao
8. 1 pack (200 g ) UFC Tomato Sauce Guisado
9. 2 cups water
10. 4 pc ripe saba banana, peeled and sliced
11. 1 tsp DATU PUTI Patis
12. ½ cup cooked garbanzos
13. 15 pc Baguio beans , sliced
14. 100 g cabbage, sliced

Procedure

• 1. Season pork and chicken with half of UFC Salt and UFC Pepper. Saute in Golden Fiesta Canola Oil until brown on all sides. Set aside.
• 2. In the same pan, saute garlic, onion and chorizo. Add pork, chicken, UFC Tomato Sauce Guisado and water. Cover and simmer over low heat for 30 minutes or until tender.
• 3. Add DATU PUTI Patis, bananas, garbanzos , Baguio beans and remaining UFC Salt and Pepper. Simmer for another 8 minutes.
• 4. Add cabbage. Allow to simmer. Serve