Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

This is a popular luau offering and is a national dish of the Philippines. Let your guests know that there are peppercorns in the sauce so they can avoid biting into them. The sauce has a strong vinegar flavor that is balanced by the pepper, soy sauce, and garlic.  Depending on your preference, you can use another cut of pork or even all chicken thighs.

Lorrie Hulston Corvin
Recipe by Cooking Light March 2005

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Recipe Summary

Yield:
10 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork pieces; cook 4 minutes, browning on all sides. Add soy sauce, water, peppercorns, chicken, vinegar, broth, garlic, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and increase heat to medium-high; simmer 20 minutes or until liquid is slightly syrupy. Discard bay leaf.

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Nutrition Facts

154 calories; calories from fat 30%; fat 5.2g; saturated fat 1.5g; mono fat 1.9g; poly fat 0.9g; protein 23.7g; carbohydrates 1.7g; fiber 0.3g; cholesterol 86mg; iron 1.5mg; sodium 428mg; calcium 17mg.
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