Ingredients
• 1 pc banana flower bud or puso ng saging
• 100-150 g pork meat, minced
• 1 pc medium head shallot or sibuyas
• 4-5 cloves garlic or bawang, crushed
• peppercorns or paminta, ground or crushed
• about ¼ cup soy sauce or toyo
• about ¼ cup vinegar or suka
• salt or seasoning, as needed
Procedure
1. Clean the banana flower bud by removing the red outer layers or bracts. Slice into wedges and boil until tender.
2. Drain banana flower bud and let cool. Then, slice into smaller pieces and set aside.
3. Using a wok, fry pork pieces until slightly brown.
4. Add the bawang and stir fry until golden brown.
5. Add the sibuyas and stir fry for 2 minutes.
6. Add the chopped banana flower bud and stir fry for 2 minutes.
7. Add soy sauce and vinegar then simmer for 5 minutes in medium heat. Add a bit of water if it dries out.
8. Season with salt or seasoning (as needed) and freshly ground or crushed peppercorns.
Source
iVeg, DOST-PCAARRD
https://iveg.pcaarrd.dost.gov.ph/crop/alliumcepa/camarines-sur