As my Mom says when I first made this, "You've perfected the recipe." This is really the best recipe I've used ever. However, I did some changes: I used 1/2 cup of chopped water chestnuts instead of cabbage (for crunch!) and added 1 additional clove of garlic. And I didn't cook the meat first -- I placed the raw pork in the wrap, and fried them a little longer (medium heat 'til it's golden brown). And everyone (Filipinos and non-Filipinos alike) LOVE IT!

Reviewed On: Apr. 6, 2009

DELISH!

Reviewed On: Mar. 14, 2007