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20m
1h 30m
Intermediate
4 | tablespoons | Vegetable Oil |
1 | piece | Sweet potato, diced |
1 | piece | Carrot |
1 | kilogram | pork shoulder, cut into 1-inch pieces |
3 | sachets | MAGGI® Magic Sarap® 8g |
2 | pieces | Bay Leaf |
1 | head | garlic, minced |
1 | piece | onion, minced |
1 | piece | Hot Chili Peppers |
1 | can | can liver spread |
2 | cups | Tomato Sauce |
1 | piece | Red Bell Pepper |
1 | piece | Green Bell Pepper |
2 | tablespoons | light brown sugar |
4 | tablespoons | melting cheese, grated |
1 | packet | NESTLÉ® All Purpose Cream, 125ml, chilled |
Step 1 | Sauté potato and carrot in 2 tbsp of oil until golden brown and set aside. (10 minutes) |
Step 2 | Season pork with 1 sachet of MAGGI® Magic Sarap®. Sauté in remaining oil until golden brown. Remove and set aside. (10 minutes) |
Step 3 | Sauté garlic, onion, and chili in the same pot. Add liver spread and cook for 2 minutes. Add tomato sauce and sautéed pork. Pour enough water to cover the pork. Add bayleaf and simmer until tender. Add water as needed. (1 hour) |
Step 4 | Once tender, add sautéed potato, carrot, and bell peppers. Season with MAGGI® Magic Sarap® and sugar. Stir in NESTLÉ® All Purpose Cream and 2 tbsp of cheese. Transfer on a serving plate, grate remaining cheese on top and serve. (10 minutes) |
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