Ingredients
| 500 | g | chicken (drumsticks or thigh) |
| 500 | g | pork kasim, cut into cubes (adobo cut) |
| ½ | cup | soy sauce |
| 1 | cup | vinegar |
| 1 | Tbsp | peppercorn |
| 1 | pc | onion, chopped |
| 3-4 | cloves | garlic, crushed |
| 1 | pc | red bell pepper, chopped into cubes |
| 2 | packs | Hunt's Tomato Sauce 250g |
| 1 | cup | whole pickles |
| 2 | Tbsp | fish sauce |
| 2 | pcs | dried bay leaves |
| 1 | pc | red potato, cut into wedges |
| 1 | pc | carrot, chopped into cubes |
| ½ | cup | green peas |
| To taste | brown sugar |
Procedure:
- Marinate chicken and pork in soy sauce, vinegar pepper, ½ pc of onion, and 2 cloves of garlic. Simmer chicken and pork until tender, then set aside.
- In a sauce pot, add oil and saute remaining garlic, onion, bell pepper, and soy sauce with tomato paste. Cook for a few minutes, then add Hunt's Tomato Sauce. Cook for another 5 minutes until the sauce reduces, then add marinade of simmered chicken and pork.
- Put the pork and chicken into the pot. Add simmer until the chicken and pork absorb the flavor of the sauce.
- Add potatoes and carrots, then cook for 10 minutes.
- Add green peas and brown sugar to adjust sourness. Serve while hot.
