Tuesday, March 5, 2013


½ kilo pork tenderloin, cut into cubes
1can(234g) pineapple chunks, drained (reserve syrup)
100g (14pcs) Baguio beans
1-1/2 cups mongo sprouts
1 red bell pepper, cut into strips
3 tbsp. original blend ketchup
1 small carrot, cubed

Marinate pork cubes in pineapple chunks syrup, 1 tbsp. soy sauce, 1 tsp. iodized salt and 1 tsp. pepper for 30 minutes. Brown meat in oil and reserved marinade. Set aside.
Combine 1 cup water, marinade, original blend ketchup, 1tbsp. brown sugar, 2tsp. iodized salt and pork in a casserole. Simmer for 15 minutes or until meat is tender.
Add vegetables and simmer until cooked. Stir in pineapple chunks and cook for 1 minute.

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