| 1/4 | kilo | DEL MONTE Spaghetti, cooked |
| 8 | cloves | garlic, crushed and fried |
| 1 | small | onion, sliced |
| 400 | grams | pork pigue or kasim, cut into chunks |
| 1 | pc. | laurel leaf |
| 6 | Tbsp. | olive oil |
MARINADE | ||
| 1/4 | cup | soy sauce |
| 1/4 | cup | DEL MONTE Red Cane Vinegar |
| 1/4 | tsp. | pepper |
| 8 | cloves | garlic, crushed |
Here's How
 |
1 | |
MARINATE
pork for 30 minutes. Drain (reserve marinade).
SAUTÉ garlic from marinade, the onion and prok.
Cook for 5 minutes. Add 1/2 - 3/4 cup water,
laurel leaf and marinade. Simmer for 40 minutes or
until dry and oil comes out. Brown pork in it’s
own oil for 3 minutes. Flake
meat. |
|
2 | |
COMBINE Adobo (include sauce and oil) with cooked DEL MONTE spaghetti and olive oil. Blend well. Top with fried garlic. |
