ADOBO w/ Tidbits

400 gchicken, cut into serving portions

1 pouchDEL MONTE Pineapple Tidbits, drained (reserve syrup)
6 clovesgarlic, crushed and fried to brown
3 clovesgarlic, crushed
1 1/2 tbspDEL MONTE Red Cane Vinegar
1 tbspsoy sauce
1/4 tsppeppercorns, crushed

1. MARINATE chicken for 30 minutes. Drain and reserve marinade.

2. FRY chicken in oil until golden brown.

3. COMBINE chicken with marinade then simmer until chicken is tender. Season with sugar to
taste. Add DEL MONTE Pineapple Tidbits. Top with fried garlic.

Ground Pork w/ Sitaw

4 clovesgarlic, crushed
1 pcmedium onion, sliced
200 gground pork
1 pouchDEL MONTE Original Style Tomato Sauce
3 bunchessitaw, cut into 2" long pieces

3/4 kgchicken, cut into serving portions

1 canDEL MONTE Pineapple Chunks, drained (reserve syrup)
12 clovesgarlic, crushed and fried
MARINADE
6 clovesgarlic, crushed
1/4 cDEL MONTE Red Cane Vinegar
1 tsbpsoy sauce
1 tspiodized fine salt
1/2 tsppeppercorns
  

1. MARINATE chicken for 30 minutes. Drain and reserve marinade.

2. FRY chicken in oil until golden brown.

3. COMBINE chicken with marinade then simmer until chicken is tender.

4. ADD DEL MONTE Pineapple Chunks. Top with fried garlic.

1. SAUTè garlic, onion and pork. Add 1/2 to 1 cup water, DEL MONTE Tomato Sauce, 1/2 tsp
iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/8 tsp pepper. Simmer for 15 minutes.

2. ADD sitaw then simmer for another 5-10 minutes.

PORK SINIGANG

100 gkangkong, (leaves and tender stalks only)

2 tspsinigang mix

50 gradish, sliced

50 ggabi, sliced

1 packDEL MONTE Sandosenang All-in-One Seasoning

2 cupswater

500 kgpork spareribs, cut up

1. BOIL pork in water with DEL MONTE Sandosenang Sarap All-in One Seasoning until almost
tender. Add gabi, raddish and sinigang mix. Simmer until gabi and meat are tender.

 
2. ADD kangkong. Turn off flame