Sisig, Crispy & Sizzling

Ingredients:
1 kg Pork Belly
1 Tbsp. Salt
4 cloves Garlic
1/2 Tsp. grounded Black Pepper
6 cups Water
Vegetable Oil for deep frying
3 Tbsp. Butter
1/2 cup all-purpose Flour
Pork Bouillon or Pork Broth Cube
1 White Onion, minced
1 Green Bell Pepper, minced
sliced canned Button Mushrooms
1 pack Pork Chicharon
Preparing:
1. Boil pork belly with salt, garlic and black pepper in water for approximately 45 minutes or until
tender.
2. Fry the boiled pork belly until crispy and cut into desired size.
3. In another pan, melt the butter and add the flour. Stir until flour turns light brown.
4. Add water and pork bouillon, and adjust to desired consistency.
5. Toss together crispy pork belly, minced onion, green bell pepper and mushrooms.
6. Transfer to a hot sizzling plate and pour over the sauce.
7. Top with crushed chicharon for extra crunch. Serve hot and sizzling.

PATA KARE-KARE
1 1/2 kgs pork pata, cut to serving pieces
1 cup of peanut butter (add more if you so desire)
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies for side dish)
2 pieces onions, sliced
2 heads of garlic, minced
3 tablespoons atsuete oil
2 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2 long

1 banana bud, cut similar to eggplant slices, blanch in boiling water

8 cups of water or pork stock
Salt to taste
1. In a stock pot, boil pata in water for an hour or until cooked. Strain and keep the stock.
2. In a big pan or wok, heat atsuete oil.
3. Saut garlic, onions until golden brown, then add toasted rice, cooked pata and peanut butter.
4. Add water or stock and bring to a boil and simmer for 15 minutes. Add salt to taste.
5. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes
Do not overcook the vegetables.
6. Serve with bagoong (shrimp paste) on the side and hot plain rice, enjoy!

Sweet and Sour Pork

Recipe 1
(http://www.filipinofoodrecipes.net/sweet_sour_pork.htm)
Estimated cooking time: 45 minutes
Ingredients:
1/2 kilo pork loin, sliced into pieces
1 small can pineapple chunks
1 large onion, quartered
1 red & 1 green bell peppers, sliced into strips
2 tablespoons of soy sauce
3 tablespoons of peanut oil
4 tablespoons of cornstarch
3 tablespoons of ketchup
1 tablespoon of sugar
1 teaspoon of salt
3 cloves of minced garlic
Instructions:
In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork
stock for later).

Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.
Fry the pork in a skillet until golden brown, set aside.
Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.
Saut garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup),
ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.
Pour over fried pork then serve with rice.
Recipe 2
(http://chinesefood.about.com/od/pork/r/sweetsourpork.htm)
Serves 4 to 6
Ingredients:
3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:

1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed
Preparation:
Directions for sweet and sour pork:
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or
juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the
seeds and cut into cubes.
Heat the oil for deep--frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much
of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter
should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the
wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back
up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over
medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with
cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt
and/or vinegar if desired. Serve hot over the deep-fried pork. Serve the sweet and sour pork over
rice.
Recipe 3
(http://jwrecipes.com/recipes/sweet-sour-pork/)
Ingredients:

1 lb / 450 g pork loin, sliced into pieces

1 small tin pineapple chunks
1 large onion diced
1 red & 1 green peppers, sliced into strips
2 tbsp of soy sauce
3 tbsp of peanut oil
4 tb of cornflour
3 tbsp of ketchup
1 tbsp of sugar
1 tsp of salt
3 cloves of crushed garlic
Instructions:
In a saucepan boil the pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain
(keeping the pork stock for later).
Blend 2 tbsp of cornflour and soy sauce then coat the pork with the cornflour mixture.
Fry the pork in a lage frying pan until golden brown then set aside.
Dissolve the remaining 2 tbsp of cornflour on 1/2 cup of pork stock set aside.
Saut garlic and onions on oil, then add the peppers, pineapple chunks (including the syrup),
ketchup, sugar, 1/2 tsp salt and the dissolved cornflour. Stir continously until sauce thickens.
Pour over fried pork .
Serve with rice.

Pork Humba
Recipe 1
Ingredients:
1 K. Pork Liempo, cut into big chunks

1/4 C. Black beans, drained but not rinsed

50 g. Banana blossoms, soaked for 10 minutes then drained
1/2 C. Dati Puti vinegar
1/2 C. Datu Puti soy sauce
1/2 C. Brown sugar
1 t. Black peppercorn
1 t. Rock salt
1 1/2 C. Water
1 pc. Bay leaf
Instructions:
Combine all ingredients in a pot preferably stainless steel. When it boils, lower heat and simmer for 1
1/2 - 2 hours until sauce has reduced and oil rendered from the meat.
Stir every 30 minutes, so it will not stick to the bottom of the pan. Season also according to taste.
See more at http://liasfoodjourney.blogspot.com/2013/09/humba.html
Recipe 2
Yields: 6-8 servings
Prep Time: 10 minutes
Cooking Time: 1 hours, 30 minutes
Ingredients:
2 lbs. pork belly, cut into 1 1/2-inch squares
1 pack dried banana blossoms
cup salted black beans (tausi), drained
cup soy sauce
1/4 cup distilled white vinegar
cup brown sugar
6 garlic cloves, minced
2 dry bay leaves
1 teaspoon whole peppercorns
4 cups water
Tools Youll Need:

12 frying pan or skillet (preferrably non-stick)

Kitchen tong
Cooking pot
Knife
Cutting board
Procedure:
1. Rinse meat thoroughly under cold running water and pat dry with paper towels.
2. In a non-stick skillet over medium heat, arrange pork belly slices in one layer and pan-fry until
most of the oil comes out. If you use a smaller pan, you may do this in two batches.
(Note: Be extra careful during this step because hot oil can splatter and burn you. Use a splatter
guard or keep the pan covered and cook on low heat setting. The latter choice may lengthen the
cooking time, but much safer to my opinion based on my experience. I tried both techniques and
found cooking on low and covering the pan reduces oil splatter significantly.)
3. Once the meat turns brown and most of the fat has rendered, remove from heat and transfer to a
cooking pot.
4. Add the rest of the ingredients into the pot and bring to a boil. Lower heat to medium low and
simmer for an hour until pork has become tender and sauce has thickened.
5. Serve with rice.

SWEET AND SOUR PORK

3/4 kg pork fillet (use the best quality you can get, it makes a difference), cut into bite sizes
1/2 cucumber, peeled, cut and seeds scraped off
1 red capsicum, cut into medium pieces
1 green capsicum, cut into medium pieces
1 large onion. quartered
1 can of pineapple chunks (435g), drained
4 cloves minced garlic
Marinade1/2 cup Shaoxing Huatiao wine (or 1/4 cup wine + 1/4 cup water)
1/2 cup plain flour

1/4 cup cornstarch

1/2 teaspoon baking soda
1/2 egg (beaten)
1 tablespoon cooking oil
1/4 teaspoon or a pinch of salt
Sauce5 tablespoons ketchup
4 tablespoons Shaoxing Huatiao wine
3 tablespoons oyster sauce
2 tablespoons sugar
1 tablespoon mango or peach chutney
1 teaspoon Worcestershire Sauce
1/4 teaspoon chilli powder
6 to 8 cups of cooking oil
1 tablespoon cornstarch in 2 tablespoons water (optional)
Method
Clean the pork and cut into small bite sized pieces.
Measure out 1/2 cup of Shaoxing Huatiao wine.
The alcohol would evaporate when the pork is deep fried, but if you would prefer not to use so much
wine in the marinade, do use 1/4 cup water and 1/4 cup wine. The wine tenderizes the meat. So the
pork is ultra tender when marinated in wine for 4 hours or more.
Add all other marinade ingredients one at a time and mix well.
Cover the bowl with cling film and set aside.
Now prepare the sauce.
Add 5 tablespoons of ketchup to a bowl.
Add 3 tablespoons of oyster sauce.
Add 4 tablespoons of Shaoxing Huatiao wine.
Add 2 tablespoons sugar.
Stir one tablespoon of chutney into the sauce.
(optional)
Season with dash of chili powder, and Worcestershire Sauce.

Mix the ingredients for the sauce and set aside.

Heat the cooking oil in a large pot and wait till oil is smoking hot.
Shake off as much marinade as you can, and slide each piece of meat into the oil until golden
brown...then cook the other side. Place in a serving dish and set aside.
Heat a separate large saucepan and add 1 tablespoon of cooking oil.
When the saucepan and oil are hot, add the onions and stir fry for a couple of minutes till they
become fragrant and brown slightly.
Add about 1 tablespoon of minced garlic. Stir fry for a minute.
Add the rest of the vegetables and stir fry for a minute.
Pour the sauce in and stir fry for a minute or two more or until sauce thickens up.
At this point, TASTE the sauce. Every brand of oyster sauce and ketchup taste different. If the sauce
is too sour, add more sugar. If its not salty enough, add more oyster sauce.
When the sauce is ready, pour just enough into the cooked pork in the serving dish. Serve and enjoy.
Serves 6.

PORK ESTOFADO
1 kg pork liempo
1/2 cup tomato sauce
2 tbsp olive oil
1 tbsp garlic, minced
1 medium sized onion, diced
1 ( 14 oz) can diced tomatoes , undrained
1/4 cup breadcrumbs
.2 medium sized carrots, cubed
1 medium sized sweet potato, cubed
2 tbsp pimientos
1/4 cup Worcestershire sauce

1/4 cup soy sauce

salt and pepper to taste
In a bowl , mix Worcestershire sauce, soy sauce and 1/2 tsp pepper and marinate the pork an hour.
In a large sauce pan, heat olive oil. Fry the carrots and sweet potatoes, until they are golden brown
or the veggies are tender. Set aside.
Using the same large sauce pan, heat Olive oil , saute the onions ,until transparent followed by the
garlic.
Add the marinated pork WITH the marinade. Cook for about 40 minutes or until pork is tender. You
may add a few tbsp of water when it becomes dry..don't let it burn.
Add the tomato sauces, diced tomatoes..
Add the carrots, potatoes and pimientos..
Mix in the breadcrumbs..
Stir until the breadcrumbs incorporate with the sauce. If you want thicker sauce , add more
breadcrumbs. Add salt and pepper to taste.
Serve with rice.

Spicy Pork Curry

Ingredients:
4 lbs. pork meat with at-least 1 pound of pork fat
1 whole garlic
1 inch ginger
1 green chili (clean the seeds and the white vine for less spice)
2 onions, sliced length wise
1/4 cup seasoned vinegar
3 tbsp. curry paste
3 tbsp. red chili paste
4 cups water

1 teaspoon sugar
Salt to taste
Method:
Wash the meat and dry it with paper towel. Apply 2 tbsp. of salt and keep aside for 15 minutes. In a
pot add 4 cups of water and the salted meat and boil it for 25 minutes covered on medium heat. Do
not discard the stock. Make a paste with garlic, ginger, green chili and vinegar. Take the big chucks
of meat and cut it into small pieces. In a heated non-stick pot add the dice meat in small quantity and
saut in its own fat for 4-5 minutes till it browns. In the same pot fry the onions in the pork fat till light
brown. Add the ginger garlic paste, saut for 1 minute. Then put in the curry paste and red chili paste
and saut for 3-4 minutes till you can smell the spices. Next add the meat and saut for 10 minutes.
Add the stock, sugar and salt to taste. Cook covered for another 30 minutes on medium heat stirring
occasionally

Pork Menudo
Ingredients:
2 lbs pork
1/2 lb pigs liver
4 pieces hotdogs, sliced diagonally
1 cup carrots, diced
1 cup potatoes, diced
1/2 cup soy sauce
1/2 piece lemon
1 small onion, chopped
3 cloves garlic, minced
2 to 3 pieces dried bay leaves
1 teaspoon sugar
3/4 cup tomato sauce
1 cup water
2 tablespoons cooking oil
salt and pepper to taste
Method:
Combine pork, soy sauce, and lemon in a bowl. Marinate for at least 1 hour. Heat oil in a pan, Saut
garlic and onion. Add the marinated pork. Cook for 5 to 7 minutes. Pour in tomato sauce and water
and then add the bay leaves. Let boil and simmer for 30 minutes to an hour depending on the

toughness of the pork. Note: Add water as necessary. Add-in the liver and hot dogs. Cook for 5
minutes. Put-in potatoes, carrots, sugar, salt, and pepper. Stir and cook for 8 to 12 minutes. Serve
with steamed rice.
Note: In almost every Philippine town fiestas or gatherings, Pork Menudo can be seen in the dining
table. This is one of the favorite putahe (dish) served and this was the reason why different
variations of this dish existed. Many Pork Menudo recipes include hotdogs (pinoy red hotdogs),
green peas, or garbanzos and others would add sun dried raisins too.

Pork Caldereta
Ingredients:
1 kl pork with bones and skin, cut into serving pieces
2 medium size red/green bell pepper, cut into wedges
2 medium size potato, cut into wedges
2 sm carrot, sliced, optional
1 sm can liver spread
1/2 cup grated cheddar cheese
1/2 tsp peppercorns, crushed
2 medium size onion, chopped
1/2 head garlic, chopped
1 cup pineapple juice
1/2 cup cornstarch
1 cup tomato sauce
1/2 tsp hot sauce
2-3 pcs siling labuyo/hot chili
3 bay leaf
cooking oil
Method:
In a large saucepan put pork add enough water to cover meat, boil quickly for 2-3 minutes.
Remove from pan and discard liquid, rinse pork with running water to remove all scum, drain and
keep aside.
Using same saucepan, saute garlic and onion, add meat and saute for another 3 minutes.
Add tomato sauce, hot sauce and stir cook for 3-5 minutes.
Add pineapple juice, 6-8 cups of water, ground peppercorns and bay leaf bring to a boil and simmer
for 30 -45 minutes or until pork are tender, add more water as necessary.
Add potatoes, carrots and continue to simmer for 3-5 minutes or potatoes/carrots are cook and just
enough sauce remains.

Add liver spread, cheddar cheese and hot chili, cook for 2-3 minutes.
Add bell pepper and season with salt to taste, cook for another 2-3 minutes.
Add cornstarch diluted in 1/2 cup of water and stir untl sauce thicken.
Serve hot. Enjoy!

Homemade Kikiam
Ingredients:
1 kg ground pork
2 cups red onions, chopped
1/3 cup minced garlic
1 cup minced carrots
1/2 cup cornstarch
2 tsp iodized salt
2 tbsp. sugar
1-2 tsp five-spice powder
Dry bean curd sheets
Oil, for frying
Sweet-Sour-Sauce (recipe below)
Method:
Mix together all ingredients except the bean curd sheets. Make sure to mix it very well to evenly
distribute seasonings. Divide meat mixture into 12 portions. Layer down a piece of bean curd sheet.
Add in meat mixture and roll like a spring roll. Repeat with the rest. Steam kikiam for 15 minutes.
Cool and keep. To serve, heat an inch-deep of oil in a pan. Deep fry kikiam in medium heat for 2-3
minutes on each side. Drain on paper towels. Slice before serving.
Notes: Once steamed, you can store kikiam in the freezer for up to a month. Defrost before deepfrying.
Total Time: 30 minutes / Yield: 12 rolls
For Sweet-Sour Sauce:
1/2 tsp. chili sauce

1 tbsp. tomato paste

1 tbsp. cornstarch
6 tbsp. sugar
1 tsp. salt
3-4 tbsp. vinegar
1 c. water
Sesame seed oil
Method:
In a small saucepan, mix together all ingredients. Set over medium-high heat until thick and the
cloudiness has disappeared. Remove from heat. Add a few drops of sesame seed oil. Serve at once.

Pork Guisantes
PORK GUISANTES is a tomato base pork stew usually mixed with peas. This dish is similar to Pork
Menudo and Pork Afritada, but some ingredients vary.
NUMBER OF SERVINGS: 4-6
PORK GUISANTES INGREDIENTS:
700 grams pork, sliced into strips
2 tablespoons cooking oil
3 cloves garlic minced
1 medium onion, cubed
1 teaspoon salt
1/4 teaspoon msg
1 tablespoon soy sauce
1/2 ground black pepper
14 ounce (canned) sweet peas or 1 1/2 cups frozen sweet peas
1 cup tomatoe sauce
1 medium carrots sliced into strips
1 large red and green bell pepper, sliced into strips
2 tablespoon brown sugar
1 can liver spread
1 cup water
PROCEDURES:

1. Heat the pan and pour-in cooking oil, saute garlic and onions
2. Put-in the pork and stir fry for 3 to 5 minutes
3. Add salt, msg, bay leaf, black ground pepper and stir fry for 3-5minutes.
4. Add guisantes or green peas, soy sauce, carrots, green and red bell pepper, tomato sauce, brown
sugar, liver spread then mix well.
5. Add water and simmer until the pork is tender. (usually 15 to 30 minutes under medium heat)
6. Turn the heat off, and then transfer to a serving plate.
7. Serve, share and enjoy!

Pork asado with stir-fried kangkong

Ingredients
2 to 3 tbsps. of cooking oil
a 1 to 1.5 kg. piece of roasting pork (belly, shoulder or loin), preferably with a thin layer of fat on one
side
1/2 to 3/4 c. of dark soy sauce, depending on the saltiness of your brand of soy sauce or whether
youre using light or dark soy sauce
2 pcs. of star anise
2 laurel leaves
12 peppercorns
4-6 tbsps. of sugar
1 whole garlic
1 whole onion
1 tsp. of hoisin sauce
water
2-3 tbsps. of tapioca or corn starch
1/2 tsp. of sesame seed oil
Instructions
Prick the meat with a fork in several places.
Heat the cooking oil in a large heavy pan. Lightly brown the pork, rolling it in hot oil to brown all sides
evenly. Pour enough water to reach about half the height of the pork. Pour in the soy sauce and add
the rest of the ingredients. What youre looking for is an agreeable balance between the saltiness of
the soy sauce and the sweetness of the sugar. So, use more or less of either ingredient to suit your

taste. Bring to the boil, lower the heat, cover and simmer the pork, fat side up, for an hour to an hour
and a half, depending on its thickness. Flip the pork halfway through the cooking time.
Lift the pork out of the liquid, place on a plate and cool to room temperature, Cut into 1/4 inch slices
and arrange on a serving platter.
Strain the braising liquid. Reheat. Dissolve the starch in 1/8 cup of water. Pour into the braising liquid
and cook, stirring, until thickened. Stir in the hoisin sauce and sesame seed oil, and stir well to blend.
Pour the sauce over the sliced pork and serve.
Sisig - Lutong Bahay
Ingredients:
1 Kilo Ground Pork
5 pcs Tokwa or Hard Tofu (diced into small pcs.)
2-3 Tbsp Butter (Buttercup)
1 can Purefoods Liver spread
2 Cloves Garlic chopped finely
2 Red Onion chopped finely (separate at least half for garnishing)
1 Pack Chicharron (pork rind) crushed/powdered
5-7 tbsp Mayonnaise
3 pcs Green Chili Pepper or Siling haba (deseeded and chopped)
2 pcs Red Chili Pepper or siling labuyo chopped (slightly spicy- you can omit if you don't like spicy)
2-3 tbsp Light soy sauce or Maggie Savor
Salt
Pepper
Oil
1/2 tbsp sugar
3 pcs calamansi
Procedure:
Deep fry Tofu in oil until golden brown. Once cooked, remove from heat and drain oil. Set aside.
On another pan, sautee garlic and onion in butter. Once the garlic is slightly brown and onion is
translucent, add in ground pork. Sautee for a few minutes until ground pork is cooked.
Drain oil
Mix in tofu cubes
Sprinkle salt, pepper, light soy sauce and sugar.
Add liver spread and mix thoroughly
Add in Green chili pepper and red chili pepper.
Turn of heat. Set aside to cool. Around 5 minutes.
Once cool, add in mayo and chopped onion. We want to make sure mayo won't be cooked and turn
into oil.

Use strainer and squeeze calamansi juice on top

Mix it all to consistency
Garnish with crushed chicharron.

Pork Estofado
Ingredients:
1 kilo pork, cut into serving pieces
5 pieces plantain bananas(saba), sliced diagonally
4 cloves garlic, minced
3/4 cup soy sauce
1/2 cup vinegar
3 tablespoons brown sugar
3 pieces bay leaves
1 tablespoon whole peppercorn
1 cup water
1 teaspoon cornstarch (dissolved in 1/2 cup water)
cooking oil for frying
2 pieces sausage, sliced diagonally(optional)
2 medium-sized carrots, sliced diagonally(optional)
Instructions:
1. In a pan, heat oil and fry the sliced bananas until golden brown. Drain and set aside.

2. In a large container, combine pork, garlic, soy sauce, sugar, bay leaf and peppercorn for 30
minutes.
3. In a pot, heat oil then saute garlic and marinated pork. Stir fry for 3-5 minutes.
4. Pour water and marinade then simmer in a low heat for 30 minutes or until pork is tender. Add
more water if necessary.
5. Add vinegar and simmer for 5 minutes. Do not stir.
6. Add dissolved cornstarch and bananas then simmer for another 3 minutes.
7. Adjust seasoning according to taste then simmer until the sauce has reduced and thicken.

Pork Estofado Recipes

Pork Estofado
Ingredients:
cup oil
4 saba bananas, peeled and cut into 1-inch thick crosswise
1 small onion, peeled and chopped
6 cloves garlic, peeled and minced
2 pounds pork leg, cut into 2-inch cubes
cup vinegar
1 cup soy sauce
1 cup water
teaspoon pepper
2 tablespoons brown sugar
1 large carrot, peeled and cut into 1-inch thick chunks
3 Chinese sausage, cut into -inch thick
salt to taste
Instructions:
In a wide skillet or pan, heat oil. Add bananas and cook, turning once or twice, until lightly browned.
Remove from pan and drain on paper towels.

Remove oil from pan except about 2 tablespoons. Add onions and garlic and cook until limp. Add
pork and cook, stirring occasionally, until lightly browned.
Add vinegar and continue to cook, without stirring, for about 2 to 3 minutes. Add soy sauce and water
and bring to a boil, skimming scum that may float to top. Season with pepper to taste. Lower heat,
cover and cook for about 30 to 40 minutes or until meat is tender. Add sugar and stir until dissolved.
Add carrots and cook for about 1 to 2 minutes or until tender. Add sausage and bananas and cook
until heated through. Season with salt to taste. Continue to cook until pork is fork-tender and sauce is
reduced. Serve hot.