Pork Kinilaw

INGREDIENTS:

1/2 kg pork belly/kasim/pigue
6 tb Datu Puti Patis Flavor
1/2 tsp UFC Ground Pepper
3/4 cup Datu Puti White Vinegar
1 pc medium red onion, sliced
2 pcs siling haba, sliced
1 tsp grated ginger
2 stalk leeks, sliced
1/2 tsp sugar (to taste)
3 tbsp Datu Puti White Vinegar
1 pc small cucumber, seeded and sliced
4 pcs tomatoes, seeded and diced

PROCEDURE:

1. Season pork with fish sauce and pepper.
2. Grill until cooked. Slice. Set aside.

3. Combine ingredients for the dressing.

4. Toss meat, tomatoes, and cucumber in dressing just before serving.

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INGREDIENTS 200 g broccoli, cut into small pieces 2 tbsp Golden Fiesta Canola Oil 1 tbsp garlic, minced 3 tbsp Datu Puti Oyster Sauce

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INGREDIENTS 250 g bok choy, cut in half 2 tbsp Golden Fiesta Canola Oil 1 tbsp garlic, minced 5 tbsp Datu Puti Oyster Sauce

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Pork Kinilaw

INGREDIENTS:

PROCEDURE:

Stir Fry Broccoli

Stir Fry Bok Choy

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Other Recipes

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Chinese Style Fried Chicken

8 Treasures Chicken

Stir Fry Broccoli

Stir Fry Bok Choy

Salt And Pepper Shrimp

Meaty Egg And Veggie Fried Rice

Lo Hei Salad

Lions Head Meatball

Lechon Macau

Callos by NOM

Vietnamese Meatballs

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