INGREDIENTS

1 cup soy sauce
1 kilo pork, cut into cubes
½ kilo pork liver, cut into cubes
2 cups water
¼ cup cooking oil
½ cup chopped onion
¼ cup minced garlic
3 cups diced potato
1 ½ cup diced carrot
1-70gram pack tomato paste
600 ml water
2 pieces pork bouillon cubes
6 pieces hotdog, sliced
1 cup red bell pepper, sliced
½ cup raisins
½ cup Angel Kremdensada
salt and pepper to taste

PROCEDURE

1. In a bowl, marinate pork and liver for 30 minutes to an hour. Transfer into a large pot, add water and slowly simmer over medium high heat for 45 minutes or until pork and liver are fork tender. Remove from the pot, set aside.
2. Using the same pot, add oil. Saute onion and garlic until soft and aromatic. Add potato and carrots. Add in the pot cooked pork and liver. Stir in tomato paste. Add water and pork bouillon. Gently simmer for another 20 minutes.
3. Add in hotdog, bell pepper and raisins. Mix well and continue cooking for another 10 minutes or up until vegetables are cooked.
4. Stir in Angel Kremdensada. Bring to a quick boil. Season with salt and pepper.
5. Remove for heat. Transfer to a serving platter. Best served hot with steamed rice.