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.

Ginataang Ubod with Lycopene

Suprise your family with this dish that's surprisingly richer with a more well-rounded flavor. Add a healthy dose of lycopene to your favorite gata-based recipe of shrimps, pork and ubod. Try it!

WHAT YOU'LL NEED:

2 cups thin coconut milk (second extraction)
1/2 kg ubod (coconut shoots), cut into strips
200 g liempo (pork belly), cut into strips
6 cloves garlic, crushed
1 pc large onion, sliced
1 can (140 g) Del Monte Tomato Sauce
300 g shrimps
3 pcs medium bell peppers, cut into strips
1 cup thick coconut milk ( first extraction)

HERE'S HOW:

1. Combine the thin coconut milk, ubod, liempo, garlic and onion. Simmer for 20 minutes.

2. Add the remaining ingredients except thick coconut milk. Simmer for 10 minutes. Add the thick coconut milk and salt to taste. Simmer for 5 minutes. Serve hot.

Makes 8 servings

High in Vitamin C - helps fight common infections.

Pinoy Asado

WHAT YOU'LL NEED:

1 kg pork pigue (lean) cut into serving portions
1 pouch (200 g) Del Monte Classic Mechado-Caldereta Recipe Sauce
2 pc. medium onions, sliced
1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt)
1/8 tsp pepper
1/2 cup soy sauce
2 tbsp Del Monte Red Cane Vinegar
2 pc laurel leaves
1 cup brown sugar
1-1/2 cups water
2 pcs small potatoes, cut into chunks then fried

HERE'S HOW:

1. Combine all ingredients except water and potatoes. Marinate for 30 minutes. Add water then simmer until pork is tender.

2. Drain pork but reserve broth. Fry meat pieces until light brown. Return to broth. Add potatoes. Simmer once.

Makes 8 servings

Excellent source of Niacin - for proper skin and intestinal function.

Stuffed Pork Chops

May your birthday be the beginning of a wonderful year, filled with new and exciting adventures. Start the journey with this collection of delightful ideas! Enjoy your special day!


WHAT YOU'LL NEED:

6 pc pork chops, 3/4" - 1" thick
1/2 cup cream of mushroom soup

MARINADE:
3 tbsp soy sauce
2 tbsp sugar
1 can (140g) Del Monte Tomato Sauce
2 cloves garlic, minced
1/4 tsp ground pepper

FILLING:
2 pc medium hamburger buns (or leftover bread), diced to make 1-3/4 cups
1 pc egg, lightly beaten
1 tsp chopped onion
1 tbsp sweet pickle relish
1 pc small red bell pepper, diced
1 stalk celery, diced

HERE'S HOW:

1. Preheat oven at 350°F.

2. Slit the fat of pork chop to make a pocket. Marinate the pork chops overnight. Drain, reserve marinade.

3. Filling: Heat 2 tbsp butter and toss bread until golden brown. Combine with the remaining ingredients, salt and pepper to taste. Mix well.

4. Stuff each pork chop with 2-3 tablespoons of filling. Secure opening with toothpick. Brush with marinade. Bake uncovered for 40 minutes, turning once. Set aside.

5. Gravy: Mix cream of mushroom with 1/2 cup water, 1 tbsp soy sauce and drippings. Simmer until thick. Pour over pork chops.

Makes 6 servings

Serves best with: rice, Spanish Sardines Pasta and Fruity Meringue Layers

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.

QUICK PORK AND VEGGIE SAUTÉ

WHAT YOU WILL NEED:
3 cloves garlic, crushed
1 pc small onion, sliced
1/4 kg pork pigue, cut into chunks
1 pc pork bouillon cube
1 pouch (250 g) DEL MONTE Filipino Style Tomato Sauce
150 g carrot, sliced
1/4 kg cabbage, sliced

HERE'S HOW:

1. 
   
   SAUTÉ garlic, onion, pork and bouillon cube. Add DEL MONTE Tomato Sauce, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1 cup water. Simmer for 10 minutes.
2. 
   
   ADD carrot and simmer for 5 minutes. Add cabbage then simmer for 3 minutes.

Serves 6

Good source of Vitamin A – for good eyesight.

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

Sweet Pork

WHAT YOU WILL NEED:
1 kg pork kasim or pigue, sliced into thin flat strips
500 ml clear soft drink
4 cloves garlic, minced
1 pc medium onion, chopped
1 pouch (250 g) DEL MONTE Original Style Tomato Sauce
150 g green bell peppers, cut into strips
2 tbsp chopped celery

HERE'S HOW:

1. MARINATE pork in soft drink for 30 minutes then boil for about 20 minutes or until tender. Drain and set aside. Discard any stock left.
2. USING the same pan, sauté garlic and onion. Add DEL MONTE Tomato Sauce, salt and pepper to taste. Put meat and simmer for 10 minutes.
3. ADD bell peppers and celery. Simmer once.

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

Roasted And Glazed Spareribs

WHAT YOU WILL NEED:
1 kg pork spareribs, cut into serving portions
1 can (439g) DEL MONTE Fresh Cut Crushed Pineapple
1/3-1/2 cup brown sugar

MARINADE:
1/4 cup+1 tbsp soy sauce
1/2 tsp ginger juice or ground ginger
3 stalks green onions, finely chopped
10 cloves garlic, crushed
1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt)

HERE'S HOW:

1. 
   
   PREHEAT oven at 325ºF.
2. 
   
   MARINATE pork spareribs for at least 1 hour or preferably overnight in the refrigerator. Arrange in baking pan with marinade. Bake (or use turbo broiler) for 45 minutes, turning meat after 30 minutes.
3. 
   
   INCREASE oven temperature to 350ºF. Mix DEL MONTE Fresh Cut Crushed Pineapple including syrup and brown sugar. Pour over meat. Bake for another 20-30 minutes.

Serves 8

Rich in Niacin – promotes normal digestion and healthy skin.

Pinoy Asado

WHAT YOU WILL NEED:
1 kg pork pigue or kasim, cut into serving portions
1 pouch (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce
2 pc medium onions, sliced
1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt)
1/8 tsp pepper
1/2 cup soy sauce
2 tbsp DEL MONTE Red Cane Vinegar
2 pc laurel leaves
1 cup brown sugar
2 pc small potatoes, cut into chunks then fried

HERE'S HOW:

COMBINE all ingredients except potatoes. Let stand for 30 minutes. Add 1-1/2 cups water then simmer until pork is tender.

DRAIN pork but reserve broth. Fry meat pieces until light brown. Return meat pieces to broth and add potatoes. Simmer once.

Serves 8

Excellent source of Vitamin B1 – prevents beriberi.

Pata Con Setas

WHAT YOU WILL NEED:
1 kg pata, cleaned and cut into 5-6 slices
1 pc laurel leaf
2 tbsp crushed garlic
1 pc medium onion, chopped
1 pc Chinese chorizo, sliced
1 cup cooked white kidney beans
1 pouch (250 g) DEL MONTE Original Style Tomato Sauce
1 bunch pechay Tagalog

HERE'S HOW:

BOIL pata in 6 cups water with laurel leaf until tender. Drain. If desired, remove bones and cut meat into chunks. Set aside. Reserve 2 cups meat stock.

SAUTÉ garlic, onion, chorizo, kidney beans and pata in 2 tbsp oil. Add 2-1/2 tbsp patis, 1 tbsp sugar, DEL MONTE Tomato Sauce and stock. Adjust patis to taste. Simmer for 15 minutes. Add pechay. Simmer until cooked.

Serves 6

Rich in Vitamin B1 – prevents beriberi.

Oriental Pork

WHAT YOU WILL NEED:
2 stalks green onions, sliced into 1” pieces
1 pc medium green bell pepper, cut into 1/4” thick strips
1/2 kg pork lomo ( tenderloin), sliced into wide strips
1/2-1 tbsp curry powder
2 tbsp all-purpose flour, dissolved in 1 cup water
1 pc chicken bouillon cube
1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce
1/2 cup frozen/ cooked green peas
1/2 cup canned whole kernel corn

HERE'S HOW:

1. 
   
   SAUTÉ green onions and bell pepper in 2 tbsp oil. Remove from pan.
2. 
   
   USING the same pan, add 2 tbsp oil and sauté pork for 2 minutes. Stir in curry powder and cook for another minute. Add flour mixture, bouillon cube, DEL MONTE Spaghetti Sauce, 1/4 tsp iodized fine salt( or 3/4 tsp iodized rock salt) and 1/8 tsp pepper. Simmer for 10 minutes over low heat.
3. 
   
   ADD green onions, bell pepper, peas and corn. Cook for 1 minute.

Serves 6

Rich in Vitamin B1 – prevents beriberi.

Bringhe

WHAT YOU WILL NEED:
3 cloves garlic, minced
1 pc medium onion, chopped
300 g chicken, cut into 6 pc
100 g pork kasim, cut into thin strips
1 pc laurel leaf
1/8 tsp dried oregano
15 g ginger, pounded
3/4 cup raw rice, washed and drained
3/4 cup malagkit rice, washed, soaked for 30 minutes and drained
50 g sweet ham, cut into thin strips
1 pc chicken bouillon cube
1/3 cup coconut cream (first extraction)
1-1/2 cups coconut milk (second extraction)
1 pouch (200 g) DEL MONTE Sweet Spicy Tomato Sauce
2 tbsp atsuete juice (optional)
1 pc medium green bell pepper, cut into strips
1 pc banana leaf, heated through
1 pc hard-boiled egg, sliced

HERE'S HOW:

IN a large casserole or wok, sauté garlic, onion, chicken and pork for 10 minutes or until meat is brown. Add 1-1/2 tbsp patis, laurel, oregano and ginger. Cook for 5 minutes.

ADD rice and malagkit, ham and bouillon cube. Stir. Pour coconut milk, DEL MONTE Tomato Sauce and atsuete juice. Cook over low heat for 15-20 minutes.

ADD bell pepper and coconut cream. Cook for another 10 minutes. When rice is almost dry, cover with banana leaf, then continue cooking until rice is fully cooked. To serve, garnish with egg slices.

Serves 5

Excellent source of Potassium – for proper muscle and nerve functioning.

Sweet Syle Meat Crunch

WHAT YOU WILL NEED:
1/4 kg ground pork or beef
1 pc small onion, sliced
1-1/2 cups canned whole kernel corn, drained
1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce
2 cups tortilla chips
2 tbsp grated cheese

HERE'S HOW:

1. SAUTÉ onion and meat. Add 2 tbsp water. Simmer for 5 minutes or until tender. Add corn, DEL MONTE Spaghetti Sauce, 1/2 tsp iodized fine salt (or ½ tbsp iodized rock salt) and 1/8 tsp pepper. Simmer for 5 minutes.
2. POUR onto ungreased pan (7”x 7”). Cover with foil. Bake in preheated oven at 350ºF for 35 minutes. Remove from oven. Top with tortilla chips and sprinkle with cheese.

Serves 5
High in Vitamin B12 – prevents anemia.

Meatball Hero Sandwich

WHAT YOU WILL NEED:
350 g ground pork or beef
3 cloves garlic, minced
1 pc small onion, chopped
1 pc small egg
1/3 cup breadcrumbs
1 tbsp chopped parsley
1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce
7 pc hotdog buns, split into 2
7 slices quickmelt cheese

HERE'S HOW:

1. COMBINE first 6 ingredients, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper. Mix well. Form every 1-1/2 tbsp of mixture into balls. Deep-fry until golden brown. Slice each meatball in half.
2. SIMMER DEL MONTE Spaghetti Sauce for 5 minutes. Add meatballs, salt and pepper to taste. Allow to simmer. Set aside.
3. IN each hotdog bun, place 4 halves of meatballs and 2 tbsp sauce. Top with cheese and toast for 1 minute or until cheese melts.

Serves 7
Rich in Niacin – promotes normal digestion and healthy skin.

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.

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.

Ranch Style Pork Chops

WHAT YOU WILL NEED:
600 g pork chops (about 6 slices)
1 tbsp margarine
1 pc medium onion, sliced
1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce
1/3 cup canned cream style corn
3/4 cup chicharo (pea pods)

MARINADE:
3 cloves garlic, chopped
1/3 tsp pepper
1/3 tsp cayenne powder (optional)
2 tsp soy sauce

HERE'S HOW:

1. COMBINE ingredients for marinade and rub onto both sides of pork chops. Marinate for 30 minutes. Melt margarine and fry pork chops until nearly done. Set aside.
2. IN another pan, sauté onions in 1 tbsp oil. Add DEL MONTE Spaghetti Sauce, corn and 1/4 cup water. Add pork chops. Cover and simmer for 10 minutes. Add chicharo. Simmer once.

Serves 6

Excellent source of Lysine – promotes growth in the young.