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The basic recipe's authentic. The only thing I'm not too sure about is the frying/browning of the meat after making it's already been made tender. What for? Traditional Philippine cooking only uses the browning technique as a way of removing the "langsa" or fishiness/gaminess of meat or fish, usually before boiling. For example the chicken dish called "Tinola."
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Instructions
Combine all ingredients except cooking oil in a pot and let stand at least 30 minutes. Simmer covered for 1 hour or until meat is tender. Drain and reserve the sauce.
Heat cooking oil in a skillet. Brown meat on all sides. Transfer to a serving dish. Pour off all remaining oil from skillet. Add reserved sauce and cook for another minute, scraping all browned bits sticking to pan. Pour sauce over meat and serve.
Author's Comments
Variation: May be done with chicken or a combination of chicken and beef or chicken livers may be added too if desired.
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