HOW TO COOK THE PASTA: 1. Boil water in a large pot (to make sure pasta doesn’t stick together, use at least 4 quarts of water for every pound of noodles). 2. Salt the water with at least a tablespoon or more is fine (the salty water add flavor to the pasta). 3. Add pasta.
INGREDIENTS: a. 1 1/2 lb. pork shoulder (sliced into cubes) b. 1 large potato (cubed) c. 1 medium red bell pepper (sliced) d. 1 medium green bell pepper (sliced) e. 1 cup frozen green peas f. 1 Knorr Pork Cube g. 1 lime (or calamansi) h. 3 tablespoons soy sauce i. 1 can (6 oz.)