Ingredients:
1 | kg | whole MONTEREY PORK BELLY |
1 (4 cups) | L | water |
2 | tbsp | fish sauce |
2 | cups | cooking oil, for frying |
1 | tbsp | achuete seeds |
1 (100 g) | pc | onion, sliced |
3 | cloves | garlic, finely crushed |
1 (170 g) | jar | SKIPPY® CREAMY PEANUT BUTTER |
1/4 | tsp | iodized fine salt |
1/8 | tsp | pepper |
1 (200 g) | pc | eggplant, sliced |
1 (120 g) | bundle | sitaw, sliced |
2 (120 g) | bundles | pechay Tagalog, ends trimmed |
Procedure:
Makes 8 servings.
(Yield: 8 cups (16 pc pork, 2-1/4 cups sauce & 3 cups vegetables)/1 cup per serving)
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