500 grams pork(liempo or spareribs), cut into serving pieces
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3-4 cups water
1 can (85 grams)liver spread or peanut butter
1/4 cup cheese, grated or cubed(optional)
1 cup soda(7-up or soda)(optional)
In a pan heat oil and fry potatoes and carrots until golden brown. Drain and set aside. In a pot, heat oil and saute garlic and onions. Add pork, continue sauteing until color turns to brown. Add tomato sauce, soda, bay leaves and water then simmer until tender. Add water if necessary. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 5 minutes. Adjust seasoning with sugar, salt and pepper according to taste. Add cheese and simmer for another 2 minutes or until the sauce thickens. Transfer to serving plate and serve with steamed rice.
1/2 kg beef ribs (pre-boiled, until tender) cut into 1 1/2 inch cubes
1 1/2 cups beef stock, set aside
3 tbsps all-purpose flour
Pinch of salt and pepper each
2 tbsp olive/corn or vegetable oil
1 med onion, sliced
2 cloves garlic, minced
2 tbsp soy sauce
250 gms tomato sauce
2 cans liverspread
1 pc red and green bell pepper, cut into chunks
1 pc large potato, cut into chunks
1 pc med size carrot, cut into chunks
1/2 cup sliced pickles with its juice
1/2 cup black or green olives
1/4 cup green peas, frozen
1 cup cheddar cheese, grated
In a medium bowl, sprinkle flour into the pre-boiled tender beef. Season with salt and pepper. Sear beef into a frying with 1 tsp oil until slightly golden brown. Set aside.
In a large wok, saure onions and garlic. Add browned beef and soy sauce. Cook about 10 minutes.
Pour tomato sauce about 1 1/2 cups seasoned beef stock. Stir and simmer for another 10 minutes.
Add liverspread, stir until well combined. Add all vegetables, carrots, potato and red and green bell pepper. Add pickles with juice, olives and frozen peas. Simmer for another 15 to 20 minutes until vegetables are done. Add grated cheese. Stir to combine. Season with salt and pepper.
Sprinkle with additional grated cheese if desired and serve.
1 1/2 lbs pork stew
2 large potatoes, chunks
1 cup frozen green peas
1 piece carrot, sliced into bite sizes
1 medium red bell pepper, chunks
1 medium green bell pepper, chunks
1 medium onion, chunks
3 gloves garlic, minced
1 can (8oz) tomato sauce
1 cup water
1 pork cube
1/2 tbsp fish sauce
salt to taste
Heat cooking oil in a pan or wok.
Saute garlic & onion.
Add the pork. Simmer for 10-15 minutes or until tender.
Add the fish sauce and cook for 3 minutes.
Add water and bring to a boil. Add the pork cube.
Then add the potatoes, green peas and sliced carrots. Simmer until vegetables are tender.
Add the bell pepper and tomato sauce. Simmer for 5 minutes or until the sauce gets thick.