SisigKitchenomica MAKES 6 SERVINGS Lusog Note: Rich in Iron - prevents anemia.

Ingredients:

350 g tenga at ulo ng baboy

(without bones) StuffedBellPeppers
2 cups water
Ingredients:
1 laurel leaf
100 g chicken liver
350 g puso ng saging (banana 8 large (75g each) green
heart, bongolan bell peppers
variety) trimmed and cut each cut into 2, seeds
lengthwise into and
2 pieces membranes removed
1 large (75g) onion, chopped 4 cloves garlic, crushed
2 siling labuyo, sliced 1 medium (50g) onion,
2 Tbsp DEL MONTE Red Cane minced
Vinegar 300 g ground pork
1 can (140g) DEL MONTE 1 large (200g) carrot,
Tomato Sauce chopped
Procedure: 1 large (200g) singkamas,
chopped
2 Tbsp. kinchay, minced
1 can (140g) DEL MONTE
1. Wash and clean ulo at tenga ng baboy. Together with puso ng saging, 1 Tomato Sauce
tsp iodized fine salt (or 1 Tbsp iodized rock salt) and laurel leaf, boil pork 1 egg, lightly beaten
2 Tbsp. bread crumbs
meat in water until tender. Drain.

2. Brown chicken liver in oil. Set aside.
3. Chop meat, chicken liver and puso ng saging. Saute onion, siling
labuyo, meat and puso ng saging. Add DEL MONTE Vinegar and DEL
MONTE Tomato Sauce, 1-1/2 tsp. iodized fine salt (or 1-1/2 Tbsp. iodized
Procedure:
1. Saut garlic, onion, pork and vegetables. Add DEL MONTE Tomato
Sauce, 1/2 tsp. iodized fine salt (or 1/2 Tbsp. iodized rock salt), 1 tsp. soy
sauce and 1/8 tsp. pepper. Cook for 5-10 minutes. Cool slightly. Stir in
egg.
2. Fill each bell pepper with 1/4 cup of sauted mixture. Sprinkle top
with bread crumbs. Deep fry until surface is brown. If desired, top with
grated cheese.

rock salt) and 1/4 tsp. pepper. While stirring continuously, cook for 15 MAKES 8 SERVINGS
minutes or until dry. Lusog Note: Rich in Vitamin A - for good eyesight.