PORK CHINITA. In a bowl, mix 1/2 kilo pork cubes, 1/2 cup grated ginger, and 1/4 cup Knorr seasoning. Let stand for 2-3 hours. Transfer to a stove pot, and add 3 cups chopped potatoes, 1 cup chopped carrots, 2 cups chopped eggplant, 1 cup Papa banana ketchup, 1 pack 150g Del monte tomato paste, 1 cup water, and 1 Knorr sinabawang gulay cube. Bring to a boil then let simmer under medium heat for 40 minutes, stirring occasionally. Add 1 cup chopped Chinese kang kong, 1/4 cup chinese cooking wine, and 2 packs 8g Magic sarap. Turn off heat, mix well, and let cook in residual heat for 3 minutes. Transfer to serving dish. Top with plenty of grated cheese, 1 tbs freshly-grated garlic, 2-3 tsp freshly-milled black pepper, and 1 tbs sesame oil.
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