AuthorChef Chad
In a bowl combine calamansi juice, soy sauce, and sliced pork kasim. Marinate for 30 mins.
Wash all of the fresh tomatoes, cut it into chunks, and disregard the seeds.
Using the Breville blender, process the tomatoes, tomato paste, minced onion, garlic, brown sugar, ground oregano, olive oil, salt, and black pepper until smooth.
In a preheated pan (medium-high heat), drizzle vegetable oil and saute garlic and paprika powder until fragrant.
Add the marinated pork. Cook for 7 minutes.
Pour in tomato sauce and water and then add the bay leaf. Let boil and simmer for 1 hour on low heat.
In the last 15 minutes add the cubed potatoes, carrots, red and green bell pepper, liver spread, minced chili, salt, pepper, and sliced hotdogs.
Note: Add water as necessary.
Once cooked garnish with chopped parsley, serve, and share!
Ingredients
Directions
In a bowl combine calamansi juice, soy sauce, and sliced pork kasim. Marinate for 30 mins.
Wash all of the fresh tomatoes, cut it into chunks, and disregard the seeds.
Using the Breville blender, process the tomatoes, tomato paste, minced onion, garlic, brown sugar, ground oregano, olive oil, salt, and black pepper until smooth.
In a preheated pan (medium-high heat), drizzle vegetable oil and saute garlic and paprika powder until fragrant.
Add the marinated pork. Cook for 7 minutes.
Pour in tomato sauce and water and then add the bay leaf. Let boil and simmer for 1 hour on low heat.
In the last 15 minutes add the cubed potatoes, carrots, red and green bell pepper, liver spread, minced chili, salt, pepper, and sliced hotdogs.
Note: Add water as necessary.
Once cooked garnish with chopped parsley, serve, and share!
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