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


  1. 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.
  2. 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.
  3. Put the pork and chicken into the pot. Add simmer until the chicken and pork absorb the flavor of the sauce.
  4. Add potatoes and carrots, then cook for 10 minutes.
  5. Add green peas and brown sugar to adjust sourness. Serve while hot.
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