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2 tbsp soy souce
2 tbsp calamansi juice
1 small can cream of mushroom soup
1 kg whole pork shoulder (kasim), butterflied
4 tbsp MAGGI Oyster Sauce
1 tbsp minced parsley
¾ cup water
Marinate pork with 2 tbsp of MAGGI Oyster Sauce, soy souce and calamansi juice overnight in the refrigerator.
Remove pork from refrigerator 1 hour before roasting. Roll and tie the pork using butcher’s twine. Roast in 375°F preheated oven for 2 hours. Remove from the oven and set aside.
Combine cream of mushroom soup and water in a pot. Bring to simmer and stir in remaining 2 tbsp of MAGGI® Oyster Sauce and parsley. Transfer into a serving bowl.
Cut pork into serving pieces, transfer into a serving plate and serve with sauce.
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