Description
Discover the resilient story of Loida Orallo, the Queen of Monok, and how her resourceful recipe transforms leftover meats into a flavourful dish.
Ingredients
Units Scale
Meat
- 1 kg flaked cooked meat (a mix of chicken, pork, and beef)
- 1 large white onion, finely chopped
- 6 cloves garlic, minced
- 1 tsp brown sugar
- 1/4 cup oil
- 1/2 cup cane vinegar
- 1/4 cup soy sauce
- 1 chicken bouillon cube, crumbed
- 1 medium red onion, finely chopped
- 6 cloves garlic, minced
- 2 pcs red chillies, finely chopped
Instructions
- In a large bowl, combine the flaked cooked meat.
- In a separate bowl combine all marinade ingredients together then mix well.
- Pour the marinade into the bowl with flaked meat then mix everything well to ensure the meat is coated evenly.
- Cover the bowl and let it marinate in the refrigerator for at least 1 hour (overnight is even better for more flavour).
- Heat the oil in a large pan over medium heat.
- Add the sliced white onion and minced garlic. Sauté until fragrant and the onion becomes translucent.
- Add the marinated meat (including the liquid) to the pan.
- Stir-fry the meat until it’s cooked through and nicely browned.
- Sprinkle the brown sugar over the meat and continue sautéing for a few more minutes until edges of the meat are crispy and caramelized.
- Adjust the seasoning by adding more soy sauce or vinegar if desired.
- Serve hot with steamed rice and enjoy