INGREDIENTS:

½                kilo  pork liempo, cut into pieces
1 (400g) can JOLLY Whole Mushrooms, halved
2 tbsp          JOLLY Canola Oil
1 head         garlic, crushed
½ cup          soy sauce
1 cup           vinegar
1 tsp            peppercorns, whole
2                 pcs  bay leaf
¼ cup          water

PROCEDURE:

1. Heat oil then sauté garlic.
2. Pan-fry pork pieces until light brown in color.
3. Add mushrooms, soy sauce and vinegar.
4. Add peppercorns, bay leaf and water.
5. Let it simmer until pork is tender.
6. Sprinkle with crispy garlic pieces. Serve hot.