INGREDIENTS:

Set A:
1/2 kg. ground pork
1 pc. onion, minced
3 cloves garlic, minced
2 pcs. green onion, finely chopped
1/2 cup breadcrumbs
1 whole egg
2 tsp. salt
1 tsp. pepper

Set B:
1/4 cup UFC Hapi Fiesta Vegetable Oil
1 pc. carrot, sliced
1 pc. onion, minced
3 cloves garlic, minced
1 Tbsp. fish sauce
1 sachet (115 grams) UFC Tomato Sauce Filipino Style
3/4 cup water

Set C:
Red bell pepper, quartered
Green bell pepper, quartered
1 Tbsp. cornstarch
1 Tbsp. water
Salt, to taste
Pepper, to taste

PROCEDURE:

A. Prepare the meatballs by combining ground pork, minced onion, minced garlic, chopped green onion, breadcrumbs, and egg in a bowl. Season with salt and ground black pepper. Mix until all ingredients are well distributed.

B. Scoop around 3 Tbsps. of the meatball mixture onto palm. Place on palm. Roll into a ball. Repeat procedure until meatball mixture is fully consumed.

C. Heat UFC Hapi Fiesta Vegetable Oil in a pan. Fry meatballs in hot oil until brown and set aside.

D. Add carrots, and cook until lightly browned. Remove from the pan. Set aside.

E. Prepare the red sauce. Sauté onion and garlic in the remaining UFC Hapi Fiesta Vegetable Oil used to fry the meatballs. Add UFC Fish Sauce and UFC Tomato Sauce Filipino Style. Stir.

F. Add water, and bring sauce to a boil. Cover pan, and cook over low to medium heat for 10 minutes.

G. Add cooked meatballs and carrots, plus the red and green bell pepper into the cooking pot.

H. Thicken with cornstarch dissolved in water, and cook for a minute. Season with salt and pepper.