2 tbsp cooking oil

PORK SAUTE WITH PINEAPPLE
(2 servings) (470 kcal)

Ings:
1 lb pork or chicken cut into 1” cubes
1 tsp salt
1/8 tsp pepper
2 tbsp cooking oil
1 med onion thinly slice
1/2 cup tomato sauce
1/2 cup water
1 tbsp patis or fish sauce
1 small can green peas
1 small red bell pepper cut into strips
2 med potatoes pared and quartered
2 tbsp fine bread crumbs or flour or cornstarch

Method:
Season pork slices with salt and pepper. Let stand 10 to 20 minutes.
Heat oil in skillet. Fry pork slices until golden brown. Pour off excess oil. Add garlic, onions, tomato sauce, water and patis. Let simmer covered for 40 minutes or until pork is tender.
Add potatoes, green peas and red bell pepper. Cook another 10 minutes or until potatoes & green peas are done. Correct the seasonings. Thicken sauce with bread crumbs.

Variation:
Chicken or a combination of pork and chicken may be used in this recipe.

Nutrional Value per serving:

• 423 Calories;
• 27g Fat (56.5% calories from fat);
• 24g Protein;
• 22g Carbohydrate;
• 3g Dietary Fiber;
• 79mg Cholesterol;
• 891mg Sodium.

Ingredients: (2 Servings) (322 kcal)

5-1/4 oz. or 150 g. pork loin, thinly sliced

A-mixture:
1/6 tsp. salt
pinch of pepper
1 tbs. sake

7 oz. or 200 g. nagaimo (yam)
1/6 oz. or 5 g. white cloud ear mushroom (or cloud ear mushrooms)
4 inch or 10 cm. negi (long onion)

B-mixture:
2 tbs. sake
1/3 tsp. sugar and salt
pinch of pepper

1-1/2 tbs. vegetables oil


Method:
(#1.) Cut the meat into bite-sized pieces, then season with A-mixture.
(#2.) Peel the yam and cut into about 3/6-inch or 5-mm thick rounds. Soak the cloud ear mushrooms in water until soft and large. Cut off any though parts, then cut into bite-sized pieces. Cut the long onion into thin diagonal slices. Combine B-mixture.
(#3.) Heat 1/2 tbs. of oil in a skillet. Saute the meat and remove.
(#4.) Add 1 tbs. of oil and saute the yam for 2 to 3 minutes. Add the long onion and cloud ear mushrooms, saute a bit longer, then put the meat back in the skillet. Add B-mixture and stir to coat.

3 to 3-1/2 lbs beef shank or 2 lbs stewing beef cut into 2"cubes

3 lbs pork hocks into 2" pieces

1 kl chicken or pork pieces

Bread Dough ingredients:

 Yield 20-24 pieces

Pastry:

2 cups all-purpose flour

1/4 cup Sugar

1  tsp salt

1/3 cup shortening

1/2 cup water

Paste:

1 cup all-purpose flour

1/3 cup shortening

Filling:

3 tbs oil

3 cloves garlic, minced

1 medi size onion, chopped

3 small potatoes, cubed

1 small carrots, cubed

1/4 kilo ground pork

2 slices ham, diced

2 tbps soy sauce

1/4 cup raisins

Salt and pepper to taste

In a bowl, sift together the flour, sugar and salt. Cut in the shortening until mixture is mealy. Add enough water to form a ball of doughw. Roll out to a 10 x 14 inch rectangle.

Blend flour and shortening for paste and spread at the center of the dough. Fold over the 2 edges of the dough to cover the paste. Seal the edges. Rest  dough for 5 minutes. Roll out to flatten dough then fold   again into 3rds. Rest again and repeat the procedure twice more. Chill the dough. 

Prepare Filling: Heat oil then sute garlic, onions,  potatoes and carrots. When slightly tender, add ground pork and ham. Cook until done. Add soy sauce, raisins and seasonings . Cool,

Roll up dough like a Jelly roll. Cut into 20-24 pcs. Roll out ech piece, cut side up to a 2inch circle. Put dough to make a half moon shape and crimp or flute edges to seal.  Bake in preheated 375F oven or deep fry in hot oil until golden brown