Adobong Gulay at Karne

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The national dish made healthier but just as tasty.

Cooking Skills Needed:

How to Boil and Simmer

How to Saut

How to Slice Vegetables and Fruits

Cooking Tools Needed:

Pan
Wooden Spoon

Chef's Knife

Chopping Board

Best paired with

Ingredients
4 cloves

Garlic

(crushed)

1 pc (medium)

Onion

(sliced)

Pork Pigue

(cut into strips)

150 grams
1 pc
2 tbsp
6 pc
2 bunches (300 g)
1 bunch (200 g)
300 grams
1 pouch
3 tbsp

Pork Bouillon Cube

Tausi
Peppercorn

(crushed)

Kangkong Leaves

(cut 2 long)

Sitaw

(cut 2" long)

Talong

(sliced diagonally)

Del Monte
Original Style Tomato
Sauce 115g
Del Monte
Red Cane Vinegar

Cooking Procedure:
1.

Saut garlic, onion and pork until pork turns brown. Add bouillon, tausi, 1 tablespoon soy sauce,
peppercorn, 1 teaspoon sugar and cup water. Cook for 5 minutes.

2. Add sitaw, DEL MONTE Tomato Sauce, eggplant and DEL MONTE Vinegar. Cook over low heat for
15 minutes. Add kangkong, then simmer until cooked.

Makes 6 servings
Lusog Notes: Excellent source of Vitamin C helps fight common sicknesses.