This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Peel outer layers of puso ng saging until tender part. Cut in half lengthwise and slice ¼-inch thick. Soak in salted water for 15mins. Drain, rinse and squeeze the water out. Set aside.
Step2
5 Min
Sauté garlic, onion and pork belly in oil for 3mins. Add puso ng saging and cook for another 2mins.
Step3
10 Min
Pour vinegar and fish sauce. Cook uncovered for 5mins. Pour water, cover and simmer for 10mins.
Step4
5 Min
Add siling panigang and red chili. Season with MAGGI® Magic Sarap® and pepper. Simmer for 5mins. Transfer on a serving plate and serve.
Step1
of
4
Peel outer layers of puso ng saging until tender part. Cut in half lengthwise and slice ¼-inch thick. Soak in salted water for 15mins. Drain, rinse and squeeze the water out. Set aside.
Step2
of
4
Sauté garlic, onion and pork belly in oil for 3mins. Add puso ng saging and cook for another 2mins.
Step3
of
4
Pour vinegar and fish sauce. Cook uncovered for 5mins. Pour water, cover and simmer for 10mins.
Step4
of
4
Add siling panigang and red chili. Season with MAGGI® Magic Sarap® and pepper. Simmer for 5mins. Transfer on a serving plate and serve.
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