SARSAYA® OYSTER SAUCE
1 1/4 cups (300g) Pork pigue, cubed
1 Tbsp. (15g) Garlic, minced
2 Tbsps. (30ml) Pineapple juice
1 Tbsp. (15ml) Soy sauce
1 Tbsp. (15ml) Banana blossom, well-separated
1 tsp. (4g) Tausi
1/2 cup (125ml) Vinegar
1/4 cup (60g) Brown sugar
1 pack (30ml) SARSAYA® Oyster Sauce
2 pcs. (1g) Laurel leaf
1/4 tsp. (2g) Pepper, black, ground
3/4 cup (200ml) Water
3/4 cup (200g) Pineapple chunks, canned, drained
1 cup (250ml) Vegetable oil
1 3/4 cups (450g) Potatoes, cubed
4 pcs. (380g) Sab bananas, cut into 3 portions, crosswise
|Calories per serving (kcal)|
|Dietary Fiber (g)|
Good to Know Nutrition Facts!
Pork contains zinc which helps in maintaining healthy immune system and wound healing.
Preparation time: 2 hours
Cooking time: 1 1/2 hours
- MARINATE. In a bowl combine pork, garlic, pineapple juice, and soy sauce. Marinate for two (2) hrs. Set aside.
- SIMMER. In a saucepan, place the marinated pork together with the marinade mixture. Cook until tender. Add banana blossom, tausi, vinegar, brown sugar, SARSAYA® Oyster Sauce, laurel, pepper and water. Cover and let it simmer. Add pineapple chunks. Mix well.
- FRY. In a separate pan, heat oil, fry the potatoes and bananas until golden brown. Set aside.
- SERVE. Transfer into a serving bowl, top with fried potatoes and bananas, serve and enjoy.
Makes 6 servings
Serving size: 1/2 cup (118g)
You can substitute half of the potatoes with yellow kamote for additional color and sweetness. Cube the kamote just like the potatoes then fry separately until tender and crisp.