About 440gm-500gm

Here’s what you need:

Puso ng saging(bilog), sliced diagnally, then immediately plunged in salt & ice water ( to avoid blackening )

2 tsp                             Rock salt

6 cloves                         garlic, crushed

1/2 tsp                          onion, chopped            

140gm                           pork liempo or kasim

                                     boiled in 1 1/2 cups of water until tender. Cut Pork into 1/2 in. x 1/2 in. cubes                              cubes & set aside the pork stock.

1/4 c                              Mama sita’s Premium Suka* (*vinegar)

1 tsp                              toyo* ( soy sauce )

1/2 tsp                           ground blck pepper

                                      cooking oil

To process the sappy banana heart slices & mix salt w/ banana hearts; add just enough ice cold water to cover right before cooking. Squeeze out all excess water.

Saut^e garlic/onions

Add pork & stir fry. Add banana heart, vinegar, soy sauce, & black ppr.

Add pork stock & continue cooking for another 5 min., or until the banana hearts are tender & the vinegar is thoroughly cooked.

Remove from heat & serve hot.

Serves 4

“nancy’s note: There’s 2 kinds of banana hearts. The long, lighter colored one, which has better cooking qualities. And, the maroon, rounded variety, which is pear-shaped.”