¼ kg MRS. GARCIA'S ground beef
3 tbsp PG Fresh onion, minced
¼ cup CREAM All Purpose flour 200g
SAUCE: ¼ cup Datu Puti Vinegar 350ml bottles
SAUCE: ½ cup Water
SAUCE: ¼ cup EQUAL Brown sugar
SAUCE: 3 tbsp UFC Tomato sauce 200g
SAUCE: ½ cup PG Fresh carrots, sliced
SAUCE: ¼ tsp UFC black ground pepper 30g
SAUCE: ½ cup DOLE Pineapple chunks 432g
SAUCE: ½ cup PG Fresh red bell pepper, sliced
SAUCE: ¼ cup PG Fresh onion white, sliced
SAUCE: 1 tbsp MAYA Cornstarch 400g, dissolved in 1 tbsp water
SAUCE: ¼ tsp UFC iodized salt 150g
4 cloves PG Fresh garlic, crushed
2 cups UFC Golden Fiesta oil 950ml
½ tsp UFC black ground pepper 30g
1 pc EQUAL quaIl egg 24s
SAUCE: ¼ cup UFC Banana catsup tamis anghang 320g
¼ kg MRS. GARCIA'S ground pork
2 tsp UFC iodized salt 150g

1. In a mixing bowl, combine ingredients for bola bola except UFC Golden fiesta oil. Mix well. Form every 2-3 Tbsp of mixture into balls. Deep-fry in oil until golden brown. Set aside.
2. In a sauce pan, combine ingredients for sauce, except cornstarch. Simmer in medium heat for 5 minutes. Add MAYA cornstarch mixture. Stir until thick and glossy. Pour over fried bola-bola.