Tuesday, March 25, 2008

Pork and Corn Casserole

400g. ground pork
2 cups fresh yellow corn, grated
2 red bell peppers, chopped
2 eggs, lightly beaten
4 garlic cloves
1 onion, chopped
1 cup malunggay leaves
1 carrot, cubed
8 oz. tomato sauce
1/2 tsp. black pepper
1 tsp. salt
5-6 cups water or broth
1 tbsp. soy sauce
1 tbsp. oil

Saute garlic onions and pork. Cook until pork turns slightly brown.

Add corn, tomato sauce and broth.Simmer

Season with salt, pepper and soy sauce.

Continue simmering until corn is tender.

Add malunggay leaves.

Cook for 2 minutes

Serve hot

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