Cook Book Recipe

Ingredients

• ½ kilo pork pique sliced thinly

Filling:

• 1 can (234g) Del monte pineapple crushed
• 1 stalk celery diced
• 1 small singkamas diced (2/3 cup)
• ¼ cup bread crumbs

Sauce:

• 1 Medium onion sliced
• 1 medium red bell pepper (cut into strips)
• ¼ cup Del monte chili catsup
• 1 tablespoon cornstarch, dissolved in 1 tablespoon water

Procedure:

• Pound meat lightly cut into 6 pieces (3x4), Marinate in 1 tablespoon soy sauce, ¼ teaspoon rock salt and ¼ teaspoon pepper for 15 minutes.
• Combine ingredients for filling, season with ½ teaspoon rock salt. Fill each slice of meat with 2 ½ teablespoon of filling. Roll and secure with string. Set aside.
• Saute onion and bell peppers. Add meat rolls ¾ cup water and del monte chili catsup. Season with 2 teaspoons rock salt and 1 teablespoon brown sugar.
• Simmer for 25 minutes. Thicken sauce with dissolved cornstarch.

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