Pork Mechado Roll

WHAT YOU WILL NEED:

1/2 kg pork pigue
50 g pork fat, cut into 4 strips
1 pc small carrot, cut into 6 strips
1 pc whole pickle, cut into 6 strips
5 pc sibuyas Tagalog, halved
1 pouch (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce
2 pc medium potatoes, cut into chunks

HERE'S HOW:

1. 
   
   SLICE pork pigue thinly in just one piece (morcon-style). Spread on chopping board and pound lightly to flatten surface. Sprinkle with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/8 tsp pepper.
2. 
   
   ALTERNATELY arrange strips of pork fat, carrot, pickles and sibuyas Tagalog on top of flattened pork. Roll and tie firmly with crocheting thread. Rub surface with dash of iodized fine salt, then brown pork roll in oil. Add 1 cup water, then simmer over low heat until meat is tender.
3. 
   
   ADD potatoes and salt to taste. Simmer until potatoes are cooked. Add DEL MONTE Classic Recipe Sauce. Simmer for 10 minutes. Remove thread and slice before serving.

Serves 5
Excellent source of Niacin – promotes normal digestion & healthy skin.

Fish and Shrimp Fiesta

WHAT YOU WILL NEED
200 g medium shrimps, shelled but keep the tail intact
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce
1/4 tsp iodized fine salt (or ¾ tbsp iodized rock salt)
1/8 tsp pepper
1/4 tsp sugar
200 g fish fillet (labahita / talakitok / tangigue), cut into chunks
1/8 tsp iodized fine salt
4 cloves garlic crushed
1 pc medium onion, sliced
1 tsp minced ginger
2 tbsp butter
1 pc medium carrot, sliced
2 tbsp tausi, mashed
1 cup canned button mushrooms, quartered
1/2 cup water
50 g Baguio beans, sliced
1 pc medium red bell pepper, cut into strips

HERE'S HOW:
1. MARINATE shrimps in DEL MONTE Original Style Tomato Sauce, salt, pepper, and sugar for 10 minutes. Drain but reserve marinade. Sprinkle fish salt. Fry fish until light brown. Set aside

2. SAUTÉ garlic, onion, ginger, and shrimps in butter for 3 minutes. Remove from pan. Add carrot, tausi, mushroom, marinade, and water. Simmer for 10 minutes. Add Baguio beans, bell pepper, shrimps, and fish. Simmer for 5 minutes.

Serves 6

Rich in Vitamin A - for good eyesight.

Pineapple Meat Loaf

Here's something you can bring to the many potluck parties of the season. Classic meatloaf gets an instant lift with the added goodness of Del Monte Pineapple. Try it and surprise your friends with this delicious twist!

WHAT YOU'LL NEED:

1 can (439 g) Del Monte Fresh Cut pineapple Tidbits, drained
1 pc egg
1/2 kg ground pork
1 pc. beef bouillon cube
2 slices pan Americano, diced
1/4 cup evaporated milk
1 pc. each medium green and red bell peppers, chopped
1 pc. small onion, chopped

HERE'S HOW:

1. Combine all ingredients. Season with 1/2 tsp iodized fine salt (or 1/2 iodized rock salt) and 1/4 tsp. pepper. Mix thoroughly.

2. Pour in 9"x5" pan. Cover with wax paper and steam for 1 hour.

3. Cool slightly then serve with Del Monte Banana or Sweet Blend Ketchup.

Makes 8 servings

Pork Paksiw Surprise

Here's another delicious twist to a classic Filipino recipe. Give your favorite Pork Paksiw a makeover by adding the sweet-tangy flavor of Del Monte Fresh Cut Pineapple. It will definitely enhance the flavor of the dish and make it healthier too!

WHAT YOU'LL NEED:

1/2 kg pork lomo (tenderloin), sliced tapa style
200 g cabbage, shredded
2 tbsp cornstarch
1 pc medium onion, sliced
1 pc medium carrot, sliced
1 tbsp Del Monte red cane vinegar
1 can (234g) Del Monte Fresh Cut Pineapple Chunks (reserve syrup)
6 pcs quail eggs, hard boiled, shelled
1 pc each medium red and green bell peppers, cut into strips

MARINADE:
2 tbsp soy sauce
2 tsp Worcestershire sauce reserved pineapple syrup

HERE'S HOW:

1. Marinate meat for 30 minutes. Drain but reserve marinade. Sprinkle meat with cornstarch. Saute onion and meat. Cook until meat is slightly brown. Add marinade, 1/4 cup sugar, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and remaining ingredients except cabbage and bell peppers. Simmer for 10 minutes. Add bell pepper. Set aside.

2. Saute cabbage in a little oil for 2 minutes. Arrange on a platter and top with sauteed meat mixture.


Makes 8 servings

Excellent source of Lysine - promotes growth in young.

Tuna-Pina a la Pobre

 

WHAT YOU WILL NEED:

600 g (8 slices) fresh tuna steaks

12 cloves garlic crushed

1 tsp iodized fine salt (or 1 tbsp iodized rock salt)

1/8 tsp pepper

banana leaves

150 g whole kamias

3 tbsp oil

1 can (234 g) DEL MONTE Fresh Cut Sliced Pineapple drained (reserve syrup)

1 tbsp all-purpose flour dissolved in 1 tbsp water

1-1/2 tsp soy sauce

1 tsp liquid seasoning

HERE'S HOW:

1. RUB fish with half of garlic then sprinkle with salt and pepper. Set aside.

2. LINE casserole with banana leaves to cover bottom and sides. Arrange kamias at the bottom then put the fish. Add pineapple syrup. Cover and simmer over low heat for 2 minutes (partially cooked). Remove fish, reserve drippings.

3. HEAT oil in frying pan and sauté remaining garlic until light brown. Set aside. In the same pan, grill fish until brown then DEL MONTE Fresh Cut Sliced Pineapple. Arrange on a platter.

4. COMBINE fish drippings, flour, soy sauce, liquid seasoning and dash of pepper. Simmer until thick. Add 2 tsp of fried garlic. Pour over fish and pineapple. Top with garlic.

Serves 8

Excellent source of Vitamin B12 – helps prevent anemia.

Spanish Arroz Caldo

WHAT YOU WILL NEED:
10 cloves garlic, crushed
1 pc medium onion, chopped
2 tbsp ginger strips
200 g chicken breast, deboned and diced
1 kg clams (tulya), boiled and shells removed (reserve broth)
1/2 cup raw malagkit rice, washed once
1 pouch (250 g) DEL MONTE Original Style Tomato Sauce
5 stalks green onions, chopped

HERE'S HOW:

1. SAUTÉ garlic in oil until brown. Set aside half for topping.
2. IN the remaining half, add onion, ginger, chicken, clam meat and malagkit rice. Cook for 5 minutes with continuous stirring.
3. ADD DEL MONTE Tomato Sauce, 5 cups clam broth, patis and pepper to taste. Simmer, stirring occasionally until rice is cooked. Top with green onions and garlic just before serving.

Serves 8

Excellent source of Vitamin B12 – prevents anemia.

Rellenong Bangus

WHAT YOU WILL NEED:
3 pc (1kg) medium bangus
2 tbsp calamansi juice
4 cloves garlic, crushed
1 pc medium onion, chopped
1 pc (100 g) small carrot, chopped
1/2 cup frozen/cooked green peas
1/4 cup raisins
1 can (140 g) DEL MONTE Original Style Tomato Sauce
1 pc egg, beaten

HERE'S HOW:

1. CLEAN fish. Remove the fish meat through the head (market vendor can do this for free in wet market). Marinate skin and flesh of bangus in calamansi juice, 2 tbsp soy sauce and 1/4 tsp pepper for 30 minutes. Simmer fish meat in 1/4 cup water for 5 minutes. Drain. Remove bones and flake the meat. Set aside.
2. SAUTÉ garlic, onion and carrot. Add fish meat and remaining ingredients except egg. Season with 1/2 tsp iodized fine salt (or 1-1/2 tsp iodized rock salt). Cook while stirring for 5 minutes. Cool. Stir in egg.
3. DRAIN bangus skin. Divide sautéed mixture into three. Stuff each bangus with sautéed mixture. Sprinkle with or roll in flour, then fry over medium heat until brown. Slice each bangus into 3. Serve with DEL MONTE Ketchup.

Serves 9
High in Lysine – promotes growth in the young.

Pork-Pina Humba

WHAT YOU WILL NEED:
1/2 kg pork kasim, cut into chunks
8 cloves garlic, crushed
1/2 cup water
3 tbsp soy sauce
3-1/2 tbsp brown sugar
1/8 tsp dried oregano (optional)
2 tbsp DEL MONTE Red Cane Vinegar
1 pc laurel leaf
3 tbsp tausi
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)

HERE'S HOW:

1. COMBINE pineapple syrup with other ingredients except pineapple chunks. Cover and simmer over low heat for 40 minutes or until pork is tender. Remove the cover and continue simmering until sauce has slightly evaporated.
2. ADD DEL MONTE Fresh Cut Pineapple Chunks. Allow to simmer.

Serves 6
Excellent source of Vitamin B1 – prevents beriberi.

Pork-Pina Guisado

WHAT YOU WILL NEED:

2 cloves garlic, crushed

1 pc small onion, sliced

200 g ground pork

1 tsp soy sauce

1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve 5 tbsp syrup)

1 pc small potato, quartered then sliced

1 pc small carrot, quartered then sliced

1-1/2 tbsp raisins

HERE'S HOW:

1. SAUTÉ garlic, onion, pork and soy sauce for 3 minutes or until pork is tender. Add pineapple syrup, 2 tbsp water, potato, carrot and raisins. Season with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt), 1/2 tsp sugar and 1/8 tsp pepper. Simmer for 5 minutes or until vegetables are tender.
2. ADD DEL MONTE Pineapple Tidbits. Cook for another 3 minutes.

Serves 5
Rich in Vitamin B2 – essential for growth and production of red blood cells.

Pork Chop Steak

WHAT YOU WILL NEED:
1 kilo pork chops
1 can (234g) DEL MONTE Fresh Cut Sliced Pineapple, drained (reserve syrup) and each cut into 2
2 medium white onion, cut into rings
1 medium red and green bell peppers, cut into rings

MARINADE
1/4 cup pineapple syrup
3 Tbsp soy sauce
1/2 tsp iodized fine salt (3/4 Tbsp.iodized rock salt)
1/4 tsp pepper

HERE'S HOW:

1. MARINATE pork chops for 1 hour. Drain and reserve marinade. Meanwhile, stir-fry onions and bell peppers in oil. Set aside.
2. BROWN both sides of pork chops in oil. Combine with remaining marinade and 1/4 cup water. Simmer over low heat for 20 minutes. Add DEL MONTE Fresh Cut Sliced Pineapple, onions and bell peppers. Simmer for another 5 minutes.

Serves 8
Excellent Source of Lysine – promotes growth in the young

Pine-Chicken Afritada

WHAT YOU WILL NEED:
4 cloves garlic, crushed
1 pc medium onion, chopped
400 g chicken, cut-up
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)
2 pc small potatoes, cut into chunks
1 pc small carrot, cut into chunks
1/3 cup cooked/frozen green peas
100 g Baguio beans, sliced
1 pc small red bell pepper, cut into strips
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce

HERE'S HOW:

1. 
   
   SAUTÉ garlic, onion and chicken. Add pineapple syrup, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper. Simmer for 15 minutes or until meat is tender.
2. 
   
   ADD potatoes and carrot. Cook for 10 minutes. Add green peas, Baguio beans, bell pepper, DEL MONTE Fresh Cut Pineapple Chunks and DEL MONTE Tomato Sauce. Cook for another 5 minutes.

Serves 6

Excellent source of Vitamin C – helps fight common infection.

Pina-Beef Steak

WHAT YOU WILL NEED:
1/4 kg beef sirloin, sliced tapa-style
1 pc large onion, sliced into rings
1 1/2 to 2 tbsp soy sauce
1 tbsp calamansi juice
1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits drained (reserve syrup)

MARINADE
8 cloves garlic, crushed
1 1/2 to 2 tbsp soy sauce
1/2 tbsp calamansi juice
1/8 tsp pepper
1 cup pineapple syrup

HERE'S HOW:

1. 
   
   MARINATE beef for 1 hour. Drain and reserve marinade. Fry in 1/4 cup oil until light brown. Set aside. Retain 2 tbsp oil in pan.
2. 
   
   IN the same pan, sauté onion. Add soy sauce, 1/8 tsp pepper, calamansi juice and marinade. Simmer for 2 minutes. Add beef and DEL MONTE Fresh Cut Pineapple Tidbits. Simmer once.

Serves 5

Good source of Iron – for healthy red blood cells.

Paksiw na Lechong Manok

WHAT YOU WILL NEED:
10 cloves garlic, crushed
1 pc medium onion, sliced
1 whole (750 g) cooked lechon manok or fresh chicken, cut-up
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks
2 pc laurel leaves
3 tbsp DEL MONTE Red Cane Vinegar
1 tsp liquid seasoning
1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt)
1/2 cup lechon sauce
2 tbsp brown sugar
1/4 cup dried banana blossom (bulaklak ng saging)

HERE'S HOW:

1. SAUTÉ garlic, onion and chicken for 2 minutes. Add 1/4 cup water and remaining ingredients except banana blossom. Cover and simmer for 15 minutes. Add banana blossom. Allow to simmer.

Serves 10

High in Pyridoxine – essential for blood cell formation.

Laksa

WHAT YOU WILL NEED:
1 pc medium onion, sliced
1 tbsp ginger strips
350 g pork, cut into strips
1 pc siling haba
1-1/2 cups thin coconut milk
1 pc (700 g) banana heart, trimmed and cut into long strips
10 pc (300 g) sitaw, cut into 1-1/2” pieces
1 can (227 g) DEL MONTE Original Style Tomato Sauce
1/2 cup thick coconut milk

HERE'S HOW:

COMBINE first 5 ingredients. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer until pork is tender.

ADD banana heart and sitaw. Cook for 10 minutes. Add DEL MONTE Tomato Sauce and thick coconut milk. Cook for another 10 minutes.

Serves 6

Good source of Niacin - for promotes normal digestion and healthy skin.

Hinalog

WHAT YOU WILL NEED:
150 g fresh tamarind*
4 cloves garlic, crushed
1 pc medium onion, sliced
1 tsp ginger strips
1/2 kg chicken, cut-up
1 pouch (250g) DEL MONTE Original Style Tomato Sauce
2 cups sili leaves

HERE'S HOW:

1. IN a saucepan, boil the tamarind with 1 cup water until soft. Mash then strain. Collect 3/4 cup tamarind extract. Set aside.
2. SAUTÉ garlic, onion, ginger and chicken. Add 5 cups water. Cover and bring to a boil. Add DEL MONTE Tomato sauce and 1-1/4 tsp iodized fine salt (or 1 tbsp & 3/4 tsp iodized rock salt). Simmer for 15 minutes or until chicken is tender.
3. ADD tamarind extract and sili leaves. Simmer once.* You may also use 1 28g pack of ready-to-use sinigang mix.

Serves 7
Rich in Vitamin B6 – essential for red blood cell formation.

Fish Kare-kare

WHAT YOU WILL NEED:
300 g labahita fillet, cut into large chunks
1/2 tsp ginger juice
1/4 cup cornstarch
5 cloves garlic, crushed
1 pc medium onion, chopped
1 pc beef bouillon cube
4 strings sitaw, cut into 2” pieces
1 pc (300 g) puso ng saging (banana heart), trimmed and sliced
1 pc large eggplant, sliced
1 tbsp atsuete juice
1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
1 tbsp rice flour
3 tbsp toasted peanuts, pounded
2 heads native pechay

HERE'S HOW:

1. SPRINKLE fish with ginger juice, 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/8 tsp pepper. Coat each piece with cornstarch, then fry until golden brown. Set aside.
2. SAUTÉ garlic, onion and bouillon cube. Add 1-3/4 cups water, sitaw, puso ng saging, eggplant and atsuete juice. Season with salt and pepper to taste. Simmer for 20 minutes. Add DEL MONTE Tomato Sauce. Simmer for 5 minutes.
3. ADD remaining ingredients and fish. Simmer until pechay is cooked. Serve with sautéed bagoong alamang.

Serves 6
Rich in Niacin- promotes normal digestion and healthy skin.

Fiesta Paksiw

WHAT YOU WILL NEED:
1 pc (800 g) pork pata (pork leg), cut-up
1 tbsp DEL MONTE Red Cane Vinegar
6 cloves garlic, crushed
1 pc laurel leaf
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks (with syrup)
4 pc ripe saba banana, sliced and fried
1/4 cup bulaklak ng saging

HERE'S HOW:

CLEAN pata. Add 2 cups water, DEL MONTE Vinegar, garlic and laurel leaf. Boil until tender. Add more water if needed.

ADD remaining ingredients and season with 2 tbsp soy sauce, 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt), 2 tbsp brown sugar and 1 tsp peppercorns. Simmer for 5 minutes or until cooked.

Serves 6

Rich in Vitamin B1 – prevents beriberi.

Daing Con Salsa

WHAT YOU WILL NEED:
1/2 kg daing na labahita, cut into large squares
3 tbsp DEL MONTE Red Cane Vinegar
8 cloves garlic crushed
1 pc medium onion, sliced
3 pc small potatoes, sliced
1 pouch (250 g) DEL MONTE Original Style Tomato Sauce
2 pc laurel leaves
1 pc medium red bell pepper, cut into cubes
1/4 cup cooked/frozen green peas
4 stalks green onions, cut into 1” strips

HERE'S HOW:

SOAK daing in 3 cups water with 1 tbsp of DEL MONTE Vinegar for 15 minutes. Change vinegar solution 3 times. Drain. Boil daing in 3 cups water for 5 minutes. Drain. Remove bones.

SAUTÉ garlic, onion and potatoes. Add DEL MONTE Tomato Sauce, daing, laurel leaves, 3/4 cup water and sugar to taste. Simmer for 15 minutes. Add bell peppers, green peas and green onions. Simmer once.

Serves 7

High in Vitamin B3- promotes normal digestion and healthy skin.

Chicken-Pine Curry

WHAT YOU WILL NEED:
1/2 kg chicken, cut-up
2 tbsp curry powder
6 cloves garlic, crushed
1 pc medium onion, sliced
1 pc (50 g) ginger, sliced and lightly pounded
2-3 tbsp patis
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)
1-1/2 cups thin coconut milk
1 tbsp evaporated milk
2 pc medium potatoes, cut into chunks
1 pc medium red bell pepper, cut into strips

HERE'S HOW:

1. RUB chicken with curry powder. Let stand for 15 minutes. Set aside.
2. HEAT pan with 3 tbsp oil. Sauté garlic, ginger and onion. Add chicken and patis to taste. Cook for 5 minutes, with constant stirring. Add pineapple syrup and coconut milk. Simmer for 20 minutes or until chicken is cooked.
3. ADD milk and potatoes then cook for another 10 minutes. Add bell pepper and DEL MONTE Fresh Cut Pineapple Chunks. Simmer once.

Serves 8

Rich in Niacin – promotes normal digestion and healthy skin.

Bachoy Special

WHAT YOU WILL NEED:
4 cloves garlic, crushed
1 pc medium onion, sliced
1 tbsp ginger strips
1/4 kg pork pigue, cut into strips
200 g pork liver, cut into strips
1 pc small green papaya, cut into strips
1 pc siling haba
1 can (140 g) DEL MONTE Original Style Tomato Sauce
50 g miswa

HERE'S HOW:

1. SAUTÉ garlic, onion, ginger, pork and liver for 5 minutes. Add 3 cups water and remaining ingredients, except miswa. Season with sugar, pepper and patis to taste. Simmer until papaya is cooked.
2. ADD miswa. Simmer for 3 minutes or until cooked.

Serves 8
Rich in Vitamin C- helps fight common infection.