• 500g. pork, thinly sliced (kasim or pigue)
• 150g. liver, thinly sliced
• 1/4 k. heart and kidney, slice thinly, if available
• 1 tbsp. vinegar
• ¼ cup soy sauce
• ¼ cup crushed garlic
• 2 tbsp. cooking oil
• 2 tbsp. chopped garlic
• 1 large onion, chopped
• 1 tomato, chopped
• 1 medium red bell pepper, cubed
• 1 medium green bell pepper, cubed
• ½ cup green peas
• 2 8g. MAGGI MAGIC SARAP
• 1½ tsp. peppercorns

• Marinate pork, heart, kidney and liver slices in combined vinegar, soy sauce and garlic for at least 30 minutes.
• Heat oil and sauté chopped garlic, onion and tomatoes until wilted.
• Stir in marinated meat and bring to a boil without stirring.
• Lower the heat and continue simmering until pork is tender or about 20 minutes.
• Add bell peppers and green peas.
• Season with MAGGI MAGIC SARAP and peppercorns. Serve hot.



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• 2 tbsp cooking oil
• 2 tbsp crushed garlic
• 1 kg left-over lechon, cut into serving pieces
• 1 8g MAGGI MAGIC SARAP
• Salt and pepper to taste
• ¼ cup vinegar
• 2 cups lechon liver sauce
• 1 cup water
• ¼ cup brown sugar
• ¼ cup liver spread
• Siling panigang (optional)

• Heat cooking oil. Sauté garlic and onion until limp.
• Stir in left-over lechon and cook for 5 minutes.
• Season with MAGGI MAGIC SARAP, salt and pepper to taste.
• Pour in vinegar. Do not stir until boiling. Add liver sauce and water.
• Cover and bring to a boil. Add sugar and liver spread.
• Simmer for another 5-10 minutes until sauce slightly thickens.
• Add siling panigang if desired.



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Estimated cooking time: 70 minutes

Barbecued Chicken and Pork Liempo Ingredients:

• 1 whole chicken, quartered
• ½ kg. pork liempo
• ½ cup MAGGI Oyster Sauce
• ¼ cup calamansi juice
• 2 tbsp chopped garlic
• ¼ cup brown sugar
• ¼ tsp chilli powder
• Salt and pepper (optional)
• MAGGI Chili Sauce

• Wash chicken and pork liempo very well. Drain to remove

• In a bowl, combine MAGGI Oyster Sauce, calamansi juice, garlic, brown sugar and chilli powder.

• Season marinade with salt and pepper if desired.

• Transfer chicken and pork in a pot.

• Pour in prepared marinade.

• Boil meats with the marinade for at least 20 minutes to tenderize chicken and pork.

• Remove meats from the sauce and let meats rest for another 10 minutes.

• Continue boiling the sauce until reduced into half. Set aside.

• Grill prepared chicken and pork for 15 minutes on each side. Baste meats occasionally with the reduced sauce.

• Serve with MAGGI Chili Sauce on the side.

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Philippines has a variety of soups, among which is the La Paz Batchoy that originated in Iloilo. It is a noodle soup garnished with Pork innards, crushed Pork cracklings, vegetables, and topped with cracked raw egg; a truly tempting treat.

Estimated preparation and cooking time: 1 hour and 30 minutes

La Paz Batchoy Ingredients:

• 1 kilo mami noodles

Broth

• 1 medium size onion, quartered
• 1/2 head garlic, crushed
• 1/2 tsp. shrimp paste (bagoong)
• 1 tbsp. peppercorns, crushed
• 2 tbsp. worcestershire sauce
• 10-12 c. beef/pork stock
• 1 tbsp. sugar
• 1 tsp. soy sauce
• salt to taste

Toppings

• 250 g. pork
• 150 g. pork liver
• 150 g. shrimps
• 1 pc. chicken breast

Garnishing

• chicharon, crushed
• chopped garlic,fried
• chopped spring onion

• In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
  

• Reduce heat and blanch shrimp until cooked.
  

• Remove shrimp from the pot, remove shell and head each shrimp, set aside.
  

• Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more stock if necessary.
  

• Remove pork, chicken and liver from the pot, drain and let cool.
  

• Continue simmering the broth in low heat until ready to serve, season with salt to taste.
  

• Slice the pork, chicken and liver into thin strips and set aside.
  

• Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.
  

• Serve immediately.

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