SARSAYA® Oyster Sauce


  • 1 1/4 cups (300g) Pork pigue, cubed
  • 1 Tbsp. (15g) Garlic, minced
  • 2 Tbsps. (30ml) Pineapple juice
  • 1 Tbsp. (15ml) Soy sauce
  • 1 Tbsp. (15ml) Banana blossom, well-separated
  • 1 tsp. (4g) Tausi
  • 1/2 cup (125ml) Vinegar
  • 1/4 cup (60g) Brown sugar
  • 1 pack (30ml) SARSAYA® Oyster Sauce
  • 2 pcs. (1g) Laurel leaf
  • 1/4 tsp. (2g) Pepper, black, ground
  • 3/4 cup (200ml) Water
  • 3/4 cup (200g) Pineapple chunks, canned, drained
  • 1 cup (250ml) Vegetable oil
  • 1 3/4 cups (450g) Potatoes, cubed
  • 4 pcs. (380g) Banana, saba, cut into 3 portions, biased


  1. MARINATE. In a bowl combine pork, garlic, pineapple juice, and soy sauce. Marinate for two (2) hrs. Set aside.
  2. SIMMER. In a saucepan, place the marinated pork together with the marinade mixture. Cook until tender. Add banana blossom, tausi, vinegar, brown sugar, SARSAYA® Oyster Sauce, laurel, pepper and water. Cover and let it simmer. Add pineapple chunks. Mix well.
  3. FRY. In a separate pan, heat oil, fry the potatoes and bananas until golden brown. Set aside.
  4. SERVE. Transfer into a serving bowl, top with fried potatoes and bananas, serve and enjoy.

Cooking Tips

You can substitute half of the potatoes with yellow kamote for additional color and sweetness. Cube the kamote just like the potatoes then fry separately until tender and crisp.

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ajinomoto cooking_time  Cooking Time: 90 minutes ajinomoto prep_time  Preparation: 120 minutes ajinomoto servings  Servings: 6 ajinomoto size  Serving size: 1/2 cup (118g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
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Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Pork contains zinc which helps in maintaining healthy immune system and wound healing.


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