A bottled vinegar braised pen shell (Atrina sp. and Pinna Sp) meat is processed by means of the following steps: cleaning and rinsing a plurality of fresh pen shell meat in a flowing tap water for at least 5 minutes and then drain marinating said drained pen shell meat with soy sauce, brown sugar, calamansi, and hot chili pepper for 30 minutes sauteing the garlic first until golden brown, onions, ginger, and turmeric in a separate pan at low fire adding the marinated pen shell meat to sauteed ingredients adding soy sauce, cane vinegar, ground pepper, bay leaf, and hot chili pepper and pineapple chunks simmering in a low fire for 10-15 minutes and let cool bottling said cooked pen shell meat in step (f) pasteurizing the bottled cooked pen shell meat in a pressure cooker at 20 psi for 30 minutes and sealing and labelling of bottled vinegar braised pen shell meat.
