QUESO DE BOLA PORK AND HOTDOG MENUDO


Ingredients:

3 tbsp cooking oil
1 (185 g) pc onion, sliced
6 cloves garlic, finely crushed
1/2 kg MONTEREY PORK MENUDO CUT
3 tbsp soy sauce
1/4 tsp pepper
1-1/2 cups water
2 (250 g each) packs tomato sauce
1 pc laurel leaf
1 (160 g) pc potato, cubed
1 (175 g) pc carrot, cubed
2 tbsp PUREFOODS LIVER SPREAD
3/4 cup grated MAGNOLIA QUESO DE BOLA
1/4 cup 1/2-inch cubed MAGNOLIA QUESO DE BOLA
5 pc PUREFOODS TENDER JUICY HOTDOG CLASSIC, sliced diagonally 1/2 inch thick
1 (130 g) pc red or green bell pepper, cubed (optional)

Procedure:

  1. Heat oil in a pan and sauté onion and garlic until onion is tender. Add pork and sauté until color changes. Add soy sauce and pepper. 
  2. Add water, tomato sauce and laurel leaf. Cover and simmer for 20 minutes, stirring occasionally.
  3. Add potato, carrot, liver spread and grated cheese. Cover and simmer for another 10-15 minutes or until veggies are tender, stirring occasionally.
  4. Add cubed cheese, hotdog slices and bell pepper. Cook for 1 minute.

Makes 9 servings.
(Yield: 7 cups/3/4 cup per serving)

 

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