STEWED DOG (WEDDING STYLE)

      Title: STEWED DOG (WEDDING STYLE)
  Categories: Ethnic, Lamb, Philippines
       Yield: 30 Servings
  
       3 kg Dog meat, * see note
   1 1/2 c  Vinegar
      60    Peppercorns, crushed
       6 tb Salt
      12    Cloves garlic, crushed
     1/2 c  Cooking oil
       6 c  Onion, sliced
       3 c  Tomato sauce
      10 c  Boiling water
       6 c  Red pepper, cut into strips
       6    Pieces bay leaf
       1 ts Tabasco sauce
   1 1/2 c  Liver spread, ** see note
       1    Whole fresh pineapple, cut
            -1/2 inch thick
  
   1. First, kill a medium sized dog, then burn off the fur over a hot
   fire. 2. Carefully remove the skin while still warm and set aside for
   later (may be used in other recpies) 3. Cut meat into 1" cubes.
   Marinade meat in mixture of vinegar, peppercorn, salt and garlic for
   2 hours. 4. Fry meat in oil using a large wok over an open fire, then
   add onions and chopped pineapple and suate until tender. 5. Pour in
   tomato sauce and boiling water, add green peper, bay leaf and
   tobasco. 6. Cover and simmer over warm coals until meat is tender.
   Blend in liver spread and cook for additional 5-7 minutes.
   
   * you can substiture lamb for dog. The taste is similar, but not as
   pungent. ** smooth liver pate will do as well. Suggested Wine: San
   Miguel Beer Posted to MC-Recipe Digest V1 #
   
   Recipe by: Joe Sweeney
   
   From: Sweeney 
   
   Date: Sun, 8 Dec 1996 20:30:38 +0800 (HKT)
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