Heat a pot over medium heat. Add the pork shoulder, pork belly, salt, garlic and onions
and cook until browned. Add 4 cups water, the patis and bay leaves
. Simmer for 20 to 30 minutes.
Add the carrots
, tomato sauce, pimentos, tomato paste
and sugar. Simmer
for 30 minutes more.
Spoon the pork mixture over the hot dog buns and serve.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.