Ingredients

  • 2 lbs. pork shoulder sliced into small cubes
  • 1 piece Knorr Pork Cube
  • 4 ounces pork liver cubed
  • 1 piece baking potato cubed
  • 3 pieces hotdogs sliced crosswise into thin pieces
  • 1 can tomato sauce 8 oz.
  • 1 piece carrot cubed
  • 1/2 cup raisins
  • 2 pieces dried bay leaves
  • 2 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 1 piece yellow onion chopped
  • 4 cloves garlic crushed
  • 3 tablespoons cooking oil
  • 2 to 4 cups water
  • Salt and ground black pepper to taste

Instructions

  • Heat oil in a pan. Once the oil gets hot, start to pan fry the potato and carrots. Continue until all sides turns light brown. Set aside.
  • Heat the remaining oil (add more if needed). Add the pork liver and then stir fry for 30 seconds. Add ground ginger. Continue to stir-fry for 2 minutes. Set aside.
  • Pour 3 tablespoons of cooking oil into a cooking pot. Once the oil turns hot, saute garlic and onion.
  • Once the onion becomes soft and translucent, add the pork. Saute until light brown.
  • Put the hotdogs into the pot. Cook for 1 minute.
  • Pour soy sauce, tomato sauce, and water into the pot.
  • Add Knorr Pork Cube. Stir.
  • Add raisins and dried bay leaves. Stir.Cover the pot and continue to boil between low to medium heat for 45 to 60 minutes, or until the pork is tender.
  • Add the pan fried potato and carrots, liver, along with salt and ground black pepper. Stir and cook for 3 minutes.
  • Transfer to a serving plate. Serve.
  • Share and enjoy!