- 1 kilo pork loin, cut into small cubes
- 1/2 cup cane vinegar
- 1/2 cup bagoong or shrimp paste
- 4 cloves garlic, minced
- 5 pieces black pepper, cracked
- 1 tablespoon sugar
- 3 pieces siling berde or jalapeno pepper, optional
- 1/4 teaspoon monosodium glutamate (MSG), optional
1. Place pork, vinegar, bagoong, garlic, and pepper corn in a cooking pan and mix well.
2. Cover and bring to a boil without stirring.
3. Lower the heat and simmer for 40 minutes or until the pork is tender, checking occassionally to ensure that it does not burn.
4. Mix in the sugar and MSG, then put in the jalapeno pepper and simmer for another 5 minutes.
5. Serve hot with rice.
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