Ingredients
| 1 | kg | pata chops |
| 1/8 | cup | oil |
| 1/8 | cup | white onion, chopped |
| 4 | cloves | garlic, chopped |
| 1 | L | water |
| 1 | can | liver spread, 85g |
| 3 | pcs | laurel leaf |
| 1 | pack | Hunt's Tomato Sauce 1kg |
| 1 | pc | green bell pepper, chopped into cubes |
| 1 | pc | carrot, chopped into cubes |
| 1 | pc | potato, chopped into cubes |
| 1 | pc | siling haba, chopped |
| 3 | pcs | siling labuyo, chopped |
| 1/2 | cup | white sugar |
| 1/8 | cup | ground pepper |
| 1/2 | cup | quickmelt cheese |
| 1/8 | cup | butter |
| 1/8 | cup | salt |
Procedure:
- Sear pata chops in hot oil, then set aside.
- Saute onion and garlic. Pour in water, then bring to a boil.
- Place pata chops back into the water, then simmer for 15-20 minutes.
- Add liver spread, laurel leaves, and Hunt's Tomato Sauce, then simmer. Add vegetables, then simmer.
- Add sugar, ground pepper, and cheese, then stir. Add butter, then mix into sauce. Season with salt.
