Pork Mechado Roll

Pineapple Meat Loaf

Here's something you can bring to the many potluck parties of the season. Classic meatloaf gets an instant lift with the added goodness of Del Monte Pineapple. Try it and surprise your friends with this delicious twist! WHAT YOU'LL NEED: 1 can (439 g) Del Monte Fresh Cut pineapple Tidbits, drained 1 pc egg 1/2 kg ground pork 1 pc. beef bouillon cube 2 slices pan Americano, diced 1/4 cup evaporated milk 1 pc. each medium green and red bell peppers, chopped 1 pc. small onion, chopped HERE'S HOW: 1. Combine all ingredients. Season with 1/2 tsp iodized fine salt (or 1/2 iodized rock salt) and 1/4 tsp. pepper. Mix thoroughly. 2. Pour in 9"x5" pan. Cover with wax paper and steam for 1 hour. 3. Cool slightly then serve with Del Monte Banana or Sweet Blend Ketchup.

WHAT YOU WILL NEED: 1/2 kg pork pigue 50 g pork fat, cut into 4 strips 1 pc small carrot, cut into 6 strips 1 pc whole pickle, cut into 6 strips 5 pc sibuyas Tagalog, halved 1 pouch (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce 2 pc medium potatoes, cut into chunks HERE'S HOW: 1. SLICE pork pigue thinly in just one piece (morcon-style). Spread on chopping board and pound lightly to flatten surface. Sprinkle with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/8 tsp pepper. 2. ALTERNATELY arrange strips of pork fat, carrot, pickles and sibuyas Tagalog on top of flattened pork. Roll and tie firmly with crocheting thread. Rub surface with dash of iodized fine salt, then brown pork roll in oil. Add 1 cup water, then simmer over low heat until meat is tender. 3. ADD potatoes and salt to taste. Simmer until potatoes are cooked. Add DEL MONTE Classic Recipe Sauce. Simmer for 10 minutes. Remove thread and slice before serving.

Pork Paksiw Surprise

Here's another delicious twist to a classic Filipino recipe. Give your favorite Pork Paksiw a makeover by adding the sweet-tangy flavor of Del Monte Fresh Cut Pineapple. It will definitely enhance the flavor of the dish and make it healthier too! WHAT YOU'LL NEED: 1/2 kg pork lomo (tenderloin), sliced tapa style 200 g cabbage, shredded 2 tbsp cornstarch 1 pc medium onion, sliced 1 pc medium carrot, sliced 1 tbsp Del Monte red cane vinegar 1 can (234g) Del Monte Fresh Cut Pineapple Chunks (reserve syrup) 6 pcs quail eggs, hard boiled, shelled 1 pc each medium red and green bell peppers, cut into strips MARINADE: 2 tbsp soy sauce 2 tsp Worcestershire sauce reserved pineapple syrup HERE'S HOW: 1. Marinate meat for 30 minutes. Drain but reserve marinade. Sprinkle meat with cornstarch. Saute onion and meat. Cook until meat is slightly brown. Add marinade, 1/4 cup sugar, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and remaining ingredients except cabbage and bell peppers. Simmer for 10 minutes. Add bell pepper. Set aside. 2. Saute cabbage in a little oil for 2 minutes. Arrange on a platter and top with sauteed meat mixture. Makes 8 servings

Pork-Pina Humba

WHAT YOU WILL NEED: 1/2 kg pork kasim, cut into chunks 8 cloves garlic, crushed 1/2 cup water 3 tbsp soy sauce 3-1/2 tbsp brown sugar 1/8 tsp dried oregano (optional) 2 tbsp DEL MONTE Red Cane Vinegar 1 pc laurel leaf 3 tbsp tausi 1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup) HERE'S HOW: 1. COMBINE pineapple syrup with other ingredients except pineapple chunks. Cover and simmer over low heat for 40 minutes or until pork is tender. Remove the cover and continue simmering until sauce has slightly evaporated. 2. ADD DEL MONTE Fresh Cut Pineapple Chunks. Allow to simmer. Serves 6

Pork-Pina Guisado

Pork Chop Steak

WHAT YOU WILL NEED: 2 cloves garlic, crushed 1 pc small onion, sliced 200 g ground pork 1 tsp soy sauce 1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve 5 tbsp syrup) 1 pc small potato, quartered then sliced 1 pc small carrot, quartered then sliced 1-1/2 tbsp raisins HERE'S HOW: 1. SAUT garlic, onion, pork and soy sauce for 3 minutes or until pork is tender. Add pineapple syrup, 2 tbsp water, potato, carrot and raisins. Season with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt), 1/2 tsp sugar and 1/8 tsp pepper. Simmer for 5 minutes or until vegetables are tender. 2. ADD DEL MONTE Pineapple Tidbits. Cook for another 3 minutes.

WHAT YOU WILL NEED: 1 kilo pork chops 1 can (234g) DEL MONTE Fresh Cut Sliced Pineapple, drained (reserve syrup) and each cut into 2 2 medium white onion, cut into rings 1 medium red and green bell peppers, cut into rings MARINADE 1/4 cup pineapple syrup 3 Tbsp soy sauce 1/2 tsp iodized fine salt (3/4 Tbsp.iodized rock salt) 1/4 tsp pepper HERE'S HOW: 1. MARINATE pork chops for 1 hour. Drain and reserve marinade. Meanwhile, stir-fry onions and bell peppers in oil. Set aside. 2. BROWN both sides of pork chops in oil. Combine with remaining marinade and 1/4 cup water. Simmer over low heat for 20 minutes. Add DEL MONTE Fresh Cut Sliced Pineapple, onions and bell peppers. Simmer for another 5 minutes.

Laksa

Fiesta Paksiw

WHAT YOU WILL NEED: 1 pc medium onion, sliced 1 tbsp ginger strips 350 g pork, cut into strips 1 pc siling haba 1-1/2 cups thin coconut milk 1 pc (700 g) banana heart, trimmed and cut into long strips 10 pc (300 g) sitaw, cut into 1-1/2 pieces 1 can (227 g) DEL MONTE Original Style Tomato Sauce 1/2 cup thick coconut milk HERE'S HOW: COMBINE first 5 ingredients. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer until pork is tender. ADD banana heart and sitaw. Cook for 10 minutes. Add DEL MONTE Tomato Sauce and thick coconut milk. Cook for another 10 minutes.

WHAT YOU WILL NEED: 1 pc (800 g) pork pata (pork leg), cut-up 1 tbsp DEL MONTE Red Cane Vinegar 6 cloves garlic, crushed 1 pc laurel leaf 1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks (with syrup) 4 pc ripe saba banana, sliced and fried 1/4 cup bulaklak ng saging HERE'S HOW: CLEAN pata. Add 2 cups water, DEL MONTE Vinegar, garlic and laurel leaf. Boil until tender. Add more water if needed. ADD remaining ingredients and season with 2 tbsp soy sauce, 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt), 2 tbsp brown sugar and 1 tsp peppercorns. Simmer for 5 minutes or until cooked.

Pork and NESVITA Milk Log

Nilat-ang Baboy

WHAT YOU WILL NEED: 1 kg. ground pork 1 onion, minced 4 pieces red bell pepper, minced 3 cloves garlic, minced cup pickle relish 10 pieces slice bread 2 cups NESVITA Pro weight Management Non Fat Milk dissolved in 2 cups water 1 egg 2 8g MAGGI Magic Sarap 1 tsp salt 1 tbsp sugar cup grated cheddar cheese HERE'S HOW: 1. In a bowl, combine pork, onion, bell pepper, garlic and pickle relish. Mix well. 2. Soak slice bread into the dissolved NESVITA milk. Let bread absorb the liquid. Set aside. 3. Add egg and soaked bread into the pork mixture. Season with MAGGI Magic Sarap, salt and sugar. 4. Add the cheese and continue mixing until all of the ingredients are completely incorporated. 5. Scoop around 1 cup of the prepared mixture into a pre-cut 12X12 inch aluminum foil. Roll and wrap the mixture to form a log. 6. Steam for 1 hour. Start timing when water in the steamer starts to boil. 7. Remove from the steamer and let rest for 15 minutes before slicing into rolls.

WHAT YOU WILL NEED: 1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning 10 g ginger, sliced or lightly pounded 1/2 kg pork pigue, cut up 50 g ubod, cut into thin strips (1/3 cup) 50 g cabbage, shredded 50 g gabi, cubed (1/4 cup) 20 g (1 stalk) leek HERE'S HOW: 1. Combine 4 cups water, DEL MONTE Sandosenang Sarap All-inOne Seasoning, ginger and pork. Season with 2 tsp iodized fine salt (or 2 tbsp iodized rock salt). Boil for 30 minutes or until meat is almost tender. Discard ginger. 2. Add ubod and gabi. Simmer for 5 minutes or until tender. Add cabbage and simmer for 3 minutes.

Humba

Barbecued Spareribs

WHAT YOU WILL NEED: 2 tbsp brown sugar 3 tbsp cooking oil 2 sachets (18 g each) DEL MONTE Sandosenang Sarap All-in-One Seasoning 1.1 kg pork pata, cut into large chunks 2 tbsp soy sauce 1 pouch (90 g) DEL MONTE Filipino Style Tomato Sauce 1 tbsp tausi 3 cloves star anise 1 pc siling espada HERE'S HOW: 1. In a heavy bottomed casserole, melt sugar in oil. Add DEL MONTE Sandosenang Sarap All-in-One Seasoning and pata. Mix until meat is brown. 2. Add soy sauce, DEL MONTE Tomato Sauce, tausi, star anise and 11/2 cups water. Simmer until meat is tender (about 1 hr and 30 min). Add siling haba.

WHAT YOU WILL NEED: 1 1/2 kg pork spareribs in 2 slabs Rub: 1 1/2 tbsp MAGGI Magic Sarap crushed black pepper 2 tbsp calamansi juice Barbecue Sauce: 1 tbsp cooking oil 1 medium onion finely chopped 3 cloves garlic minced 1 cup tomato sauce 1/2 cup MAGGI Chilli Sauce 2 tbsp MAGGI Savor Classic 1/3 cup sugar 1/4 cup vinegar HERE'S HOW: 1. Rub spareribs with MAGGI Magic Sarap, black pepper, and calamansi juice. Set aside to marinate overnight. 2. For the sauce: Heat oil in saucepan; saute onion and garlic for 5 min. Add the rest of the ingredients and simmer gently, partially covered, until the sauce thickens, about 10 min. 3. Boil marinated spareribs in water for about 30 min. or until fork tender. Grill 4-6 inches over live charcoal, brushing ribs with cooked sauce until golden. 4. Cut slabs into single-rib pcs and serve with remaining sauce.

Lumpiang Shanghai

Sabaw-Sinigang Pork Ribs

WHAT YOU WILL NEED: kg pork spareribs 2-4 cups water 1-2 packs (18 g) DEL MONTE Sandosenang Sarap All-inOne Seasoning 50 g gabi, sliced 2 tsp sinigang mix 100 g kangkong, leaves and tender stalks only

WHAT YOU WILL NEED: 300 g ground pork 1 egg 1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning 50 g carrot, chopped 50 g singkamas, chopped 50 g onion, chopped 2 stalks kinchay, chopped small lumpia wrappers HERE'S HOW: 1. Combine all ingredients except lumpia wrappers. Mix well. 2. Wrap by tablespoon in lumpia wrapper. Roll. Fry until golden brown. 3. Drain on paper towels.

HERE'S HOW: 1. Boil pork in water with DEL MONTE Sandosenang Sarap All-in-One Seasoning until almost tender. Add gabi and sinigang mix. Simmer until gabi and meat are tender. 2. Add kangkong. Turn o flame.

Pineapple Glazed Pork Chops

Fire And Ice Chili

WHAT YOU WILL NEED: 4 pork loin chops, 3/4 to 1-inch thick 1 clove garlic, finely chopped or 1/4 teaspoon garlic powder 1 tablespoon margarine 1 can (8 oz.) crushed pineapple, undrained 1/2 cup apple jelly 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1 tablespoon water 1 teaspoon cornstarch HERE'S HOW: 1. Brown chops with garlic in margarine, in large skillet. Remove chops from skillet. Spoon off fat. 2. Add crushed pineapple, jelly, cinnamon and ginger to skillet. Cook, over medium heat, until jelly melts. 3. Return chops to skillet; spoon sauce over chops. Reduce heat to low. Cover; cook 10 minutes or until chops are no longer pink in center. Remove chops to serving platter; keep warm. 4. Stir together water and cornstarch; add to skillet. Cook, stirring, until thickened. Spoon sauce over chops.

WHAT YOU WILL NEED: 1 can (20 oz.) Dole pineapple chunks 2 cans (14.5 oz. each) diced tomatoes, undrained 1 can (6 oz.) tomato paste 1 can (4 oz.) diced green chiles 1 large yellow onions, chopped (about 1-1/2 cups) 1 green bell pepper, seeded, chopped 2 cloves garlic, finely chopped 3 tablespoons chili powder 4 teaspoons ground cumin 2 tablespoon finely chopped jalapeno chiles (optional) 1 teaspoons salt 1/2 teaspoon cayenne pepper 1/2 teaspoon hot red pepper flakes 1 tablespoon olive oil 3 pounds lean boneless pork butt, cut into 1-inch cubes Sliced green onions, shredded Cheddar cheese and sour cream (optional) HERE'S HOW: 1. Drain pineapple chunks, reserve juice. 2. Combine reserved juice, tomatoes in a medium bowl with tomato paste, green chiles, onion, bell pepper, garlic, chili powder, cumin, jalapeno chiles, salt, cayenne pepper and pepper flakes. 3. Heat oil in Dutch oven or large saucepan. Brown meat on all sides in batches. (Don't overcrowd pot. Add just enough meat to cover bottom.) 4. Spoon browned pork into bottom of crockpot; pour tomato mixture over pork. Cover; cook on Low 6 to 8 hours or High 3 to 4 hours or until pork is tender. 5. Add pineapple chunks during last 30 minutes of cooking. Serve with green onions, cheese and sour cream, if desired.

Fruited Winter Pork Chops

Cockateel Pork with Tropical Sauce

WHAT YOU WILL NEED: 4 (1-inch thick) pork chops, trimmed 1/2 cup chopped dates, divided 1 teaspoon vegetable oil 1/3 cup finely chopped onion 1/2 cup frozen DOLE Pineapple Juice concentrate, thawed 1/4 cup water 2 tablespoons white wine vinegar 1 tablespoon grated orange peel 1 teaspoon dried basil leaves, crushed 1 teaspoon chili powder 1 teaspoon cornstarch 2 large cloves garlic, finely chopped 2 cups fresh pineapple, cut into chunks 1 orange, peeled, sliced HERE'S HOW: 1. Cut slit in side of each pork chop. Stuff each chop with 1 tablespoon dates. 2. Brown chops in hot oil in large nonstick skillet. Stir in remaining dates and onion. Cover; reduce heat to low, cook 10 minutes or until pork is no longer pink in center. 3. Stir together frozen concentrate, water, vinegar, orange peel, basil, chili, cornstarch and garlic in small bowl until blended. Stir into skillet. Cook, stirring, until sauce boils and thickens. Add pineapple and orange. Heat through.

WHAT YOU WILL NEED:

6 boneless pork loin chops 1 to 2 tablespoons Cajun or Creole-style seasoning, divided 1 can (15.25 oz.) DOLE Tropical Mixed Fruit 2 teaspoons cornstarch 1 teaspoon grated lime peel 1/4 cup toasted slivered almonds Hot cooked rice

HERE'S HOW: 1. Arrange pork chops on broiler pan sprayed with vegetable cooking spray. Sprinkle about 1 tablespoon Cajun seasoning over chops; rub over meat. Broil 5 minutes; turn pork over. Sprinkle remaining seasoning over pork and broil 5 minutes more or until no longer pink in center. Meanwhile, prepare sauce. 2. Drain tropical fruit salad, reserving syrup in medium saucepan. Stir in cornstarch and lime peel. Heat to boiling; reduce heat. Cook and stir until mixture thickens and bubbles. Cook 2 minutes more. Stir in tropical fruit and almonds. 3. Serve pork chops on platter over hot cooked rice. Spoon sauce over chops.

Grilled Pork with Pineapple-Cucumber Sauce

Pork Chops with Pineapple Salsa

WHAT YOU WILL NEED: 1 can (20 oz.) Dole Pineapple Chunks 2 teaspoons finely grated orange peel 1 large orange, peeled and coarsely chopped 1 cup peeled, seeded and chopped cucumber 1 tablespoon finely chopped red onion 1 tablespoon chopped fresh cilantro 1 teaspoon lime juice 3 tablespoons honey 1 tablespoon mustard 1 tablespoon seeded and finely chopped chili 2 large cloves garlic, finely chopped 2 to 2-1/2 pounds pork tenderloin HERE'S HOW: 1. Drain pineapple chunks; reserve juice. Set aside. 2. Combine pineapple chunks, orange peel, orange, cucumber, onion, cilantro and lime juice in bowl. Cover and refrigerate. 3. Combine reserved juice, honey, mustard, chili and garlic in shallow non-metallic dish. Add pork; turn to coat all sides. Cover; marinate 15 minutes in refrigerator. 4. Grill or broil pork 35 to 40 minutes or until pork is no longer pink in center, brushing occasionally with marinade and turning halfway through cooking. Discard any remaining marinade. Let pork stand 5 minutes. Slice pork into 1/4-inch rounds. Serve with PineappleCucumber Salsa.

WHAT YOU WILL NEED: 3/4 cup teriyaki marinade with pineapple juice, divided 4 boneless pork loin chops, 3/4-inch thick 1 can (20 oz.) DOLE pineapple chunks, drained, diced 1/3 cup finely chopped red onion 1/2 small red bell pepper, finely chopped 2 tablespoons chopped fresh cilantro 1 medium jalapeno pepper, seeded, finely chopped (optional) HERE'S HOW: 1. Pour 1/4 cup teriyaki marinade over pork chops in a sealable plastic bag. Refrigerate and marinate for 30 minutes. 2. Combine 1/4 cup teriyaki marinade with pineapple chunks, red onion, bell pepper, cilantro and jalapeno pepper. Let stand at room temperature up to 1 hour. 3. Remove pork chops from teriyaki marinade, discarding marinade. Grill or broil pork chops 10 to 15 minutes turning and brushing occasionally with remaining 1/4 cup teriyaki marinade or until pork is no longer pink. Discard any remaining marinade. Serve chops with pineapple salsa.

Ginataang Ubod with Lycopene

Suprise your family with this dish that's surprisingly richer with a more well-rounded flavor. Add a healthy dose of lycopene to your favorite gata-based recipe of shrimps, pork and ubod. Try it! WHAT YOU'LL NEED: 2 cups thin coconut milk (second extraction) 1/2 kg ubod (coconut shoots), cut into strips 200 g liempo (pork belly), cut into strips 6 cloves garlic, crushed 1 pc large onion, sliced 1 can (140 g) Del Monte Tomato Sauce 300 g shrimps 3 pcs medium bell peppers, cut into strips 1 cup thick coconut milk ( first extraction) HERE'S HOW: 1. Combine the thin coconut milk, ubod, liempo, garlic and onion. Simmer for 20 minutes. 2. Add the remaining ingredients except thick coconut milk. Simmer for 10 minutes. Add the thick coconut milk and salt to taste. Simmer for 5 minutes. Serve hot.

Pinoy Asado

WHAT YOU'LL NEED:

1 kg pork pigue (lean) cut into serving portions 1 pouch (200 g) Del Monte Classic Mechado-Caldereta Recipe Sauce 2 pc. medium onions, sliced 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) 1/8 tsp pepper 1/2 cup soy sauce 2 tbsp Del Monte Red Cane Vinegar 2 pc laurel leaves 1 cup brown sugar 1-1/2 cups water 2 pcs small potatoes, cut into chunks then fried HERE'S HOW: 1. Combine all ingredients except water and potatoes. Marinate for 30 minutes. Add water then simmer until pork is tender. 2. Drain pork but reserve broth. Fry meat pieces until light brown. Return to broth. Add potatoes. Simmer once.

Stuffed Pork Chops

WHAT YOU'LL NEED: 6 pc pork chops, 3/4" - 1" thick 1/2 cup cream of mushroom soup MARINADE: 3 tbsp soy sauce 2 tbsp sugar 1 can (140g) Del Monte Tomato Sauce 2 cloves garlic, minced 1/4 tsp ground pepper FILLING: 2 pc medium hamburger buns (or leftover bread), diced to make 1-3/4 cups 1 pc egg, lightly beaten 1 tsp chopped onion 1 tbsp sweet pickle relish 1 pc small red bell pepper, diced 1 stalk celery, diced HERE'S HOW: 1. Preheat oven at 350F. 2. Slit the fat of pork chop to make a pocket. Marinate the pork chops overnight. Drain, reserve marinade. 3. Filling: Heat 2 tbsp butter and toss bread until golden brown. Combine with the remaining ingredients, salt and pepper to taste. Mix well. 4. Stuff each pork chop with 2-3 tablespoons of filling. Secure opening with toothpick. Brush with marinade. Bake uncovered for 40 minutes, turning once. Set aside. 5. Gravy: Mix cream of mushroom with 1/2 cup water, 1 tbsp soy sauce and drippings. Simmer until thick. Pour over pork chops.

QUICK PORK AND VEGGIE SAUT

WHAT YOU WILL NEED: 3 cloves garlic, crushed 1 pc small onion, sliced 1/4 kg pork pigue, cut into chunks 1 pc pork bouillon cube 1 pouch (250 g) DEL MONTE Filipino Style Tomato Sauce 150 g carrot, sliced 1/4 kg cabbage, sliced HERE'S HOW: 1. SAUT garlic, onion, pork and bouillon cube. Add DEL MONTE Tomato Sauce, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1 cup water. Simmer for 10 minutes. 2. ADD carrot and simmer for 5 minutes. Add cabbage then simmer for 3 minutes.

Pineapple Apricot Glazed Ham

Sweet Pork

WHAT YOU WILL NEED: 1 can (20 oz.) DOLE Pineapple Slices 1 (5-1/2 lb.) ham Whole cloves 1 cup apricot jam or pineapple-apricot jam, divided 2 tablespoons balsamic or red wine vinegar 2 tablespoons honey 1 teaspoon cornstarch 1/8 teaspoon ground cinnamon HERE'S HOW: 1. Drain pineapple; reserve 3/4 cup juice. Chop 4 pineapple slices into small pieces; set aside. 2. Score top of ham in diamond pattern, making 1/4-inch deep cuts. Insert cloves into each diamond. Place in shallow baking pan. Brush with 1/4 cup jam; cover with foil. 3. Bake ham according to package directions. Arrange 6 pineapple slices on top of ham, during the last 30 minutes of baking. Brush pineapple and ham with another 1/4 cup jam and continue baking. 4. Combine reserved juice, vinegar, honey, cornstarch, cinnamon and remaining 1/2 cup jam in medium saucepan. Bring to boil. Reduce heat; cook and stir 2 minutes or until slightly thickened. 5. Stir chopped pineapple into sauce; heat through. Serve warm over ham slices.

WHAT YOU WILL NEED: 1 kg pork kasim or pigue, sliced into thin flat strips 500 ml clear soft drink 4 cloves garlic, minced 1 pc medium onion, chopped 1 pouch (250 g) DEL MONTE Original Style Tomato Sauce 150 g green bell peppers, cut into strips 2 tbsp chopped celery HERE'S HOW: 1. MARINATE pork in soft drink for 30 minutes then boil for about 20 minutes or until tender. Drain and set aside. Discard any stock left. 2. USING the same pan, saut garlic and onion. Add DEL MONTE Tomato Sauce, salt and pepper to taste. Put meat and simmer for 10 minutes. 3. ADD bell peppers and celery. Simmer once.

Longganisa Kitchenomica Hotdog Casserole

Surprise your family with a great-tasting breakfast treat! Serve garlic rice, scrambled eggs and your very own homemade longganisa. Let them savor the winning combination of ground meat, garlic, Del Monte vinegar and Tomato Sauce. WHAT YOU'LL NEED: 1 kg lean ground pork 1 can (140 g) Del Monte Tomato Sauce 3 tbsp Del Monte Red Cane Vinegar 1 head garlic, crushed 1/2 cup white sugar 1 tsp pepper 2/3 tsp iodized fine salt ( or 2 tbsp iodized rock salt) 2 tbsp soy sauce HERE'S HOW: 1. Mix all ingredients well. Refrigerate for at leat 2 hours. 2. Place every 2 tablespoons of mixture on wax paper or clean plastic. Roll to form longganisa shape. 3. Remove paper or plastic and fry desired number of longganisa pieces until brown. Store the rest in the feezer. Tip: Longganisa will last for about one month when stored in freezer.

WHAT YOU WILL NEED: 1/4 kg regular hotdog, cut into 1/2 diagonal slices 1 pc large onion, sliced 1 pouch (200 g) DEL MONTE Sweet Spicy Tomato Sauce 1/2 cup whole corn kernels 100 g Baguio beans, sliced diagonally HERE'S HOW: 1. Saute hotdog and onion in 2 tbsp oil. Add DEL MONTE Tomato Sauce, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and simmer over low heat for 10 minutes. 2. Add 1/4 cup water, corn and Baguio beans. Cook until vegetables are tender.