Cook and Brew.

Ingredients:
1 can 234 g Del Monte Fresh Cut Pineapple Chunks, drained (reserve syrup)
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 (salted black beans)
Procedure:
1. Combine pineapple syrup with other ingredients except pineapple chunks. Cover and simmer over low heat for 40 minutes or until pork is tender, then simmer uncovered for about 10 minutes.
2. Add Del Monte Fresh Cut Pineapple Chunks. Allow to simmer for another 5 minutes.

Other Notes:
Make 6 servings

Lusog Note:
Rich in Niacin – promotes normal digestion and healthy skin

Source: Del Monte Kitchenomics Cookbook Volume III

Sorry, no uploaded pic. This is my first ever successful dish hooked from a recipe book. It’s my first achievement and I myself was proud and more than satisfied of the outcome. How I wish I should’ve taken a picture of this.

I really find this Kitchenomics Cookbook fascinating and rookie cook-friendly. It provides pictures of the dishes so more or less, you’ll have a glimpse of how the dish should look like. The steps are complete and are easy to follow. It also includes nutrition notes…perfect for those diet-conscious buffs.

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