1 kilo pork chops or spareribs
2 tbsp. soy sauce
1/2 cup brown sugar (pack)
1 tbsp. salt
1 tbsp. peppercorns (whole)
1 cup water
1/2 pc. bay leaf
5 cloves garlic, minced
1 petal sangue (estrella)
4-5 pcs. dried mushrooms (optional)
1 tsp. vetsin
1/2 cup toasted casay nuts

Boil and simmer pork with all the above mentioned ingredients except casuy nuts. If sauce dries and pork is not yet done, add more water. Boil over low fire until sauce thickens. Add casuy nuts when about to serve.Garnish with parsley or spring onions cut into 2″ long sprigs. Best when served with pickled papaya.