Stuffed frogs

Yield: 6 servings

Measure Ingredient
6 larges Edible frogs, skinned, whole
1 cup Finely chopped pork
½ Head garlic, chopped fine
¼ Vinegar
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.

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