Yield: 6 servings
|6 larges||Edible frogs, skinned, whole|
|1 cup||Finely chopped pork|
|½||Head garlic, chopped fine|
|1||Heaping teaspoon brown sugar|
|Salt and pepper to taste|
Mix pork with garlic, vinegar and seasonings. Stuff body cavities of well cleaned frogs. Rub with seasoning and hang in the sun to dry.
Fry in deep, hot fat until frogs are a golden brown.
From "Recipes of the Philippines" compiled and edited by Enriqueta David-Perez, 1962. Capitol Publishing House, Quezon City.