I went to the market after an hour of jog at CME this morning. Wasn''t able to decide what dish will I cook today. But eventually I come up with a Pork Caldereta. Just wanna share how I cooked it for lunch.
 |
| My very own version of Caldereta. |
INGREDIENTS:
1 kilo pork with bones and skin, cut into serving pieces
2 medium size red/green bell pepper, cut into wedges
2 medium size potato, cut into wedges
1 medium size carrots
1 small can liver spread
2 medium size onion, chopped
1/2 head garlic, chopped
1 can of liver spread
1 can of green peas
cooking oil
salt
2 medium size red/green bell pepper, cut into wedges
2 medium size potato, cut into wedges
1 medium size carrots
1 small can liver spread
2 medium size onion, chopped
1/2 head garlic, chopped
1 can of liver spread
1 can of green peas
cooking oil
salt
INSTRUCTIONS:
1. In a large saucepan put the pork, add enough water to cover meat, until the meat is slightly tender, then set aside.
2. Place a saute pan on top of the stove, on low heat. Add cooking oil in a pan and saute garlic, onion and red bell pepper.
3. Pour in the cubed pork. Saute the pork until parts turn light brown.
4. Pour in pork stock and simmer on low heat for 30 minutes.
5. Add the whole can of liver spread. Stir mixture until well blended. Add carrots and potatoes and simmer until vegetables are tender and until sauce turns a gravy texture.
6. Salt and pepper to taste. Add sliced green bell pepper and green peas. and allow mixture to simmer.
7. Stir ingredients every five minutes to keep them from sticking to the bottom of the pan. Allow ingredients to simmer in covered pan. Allow ingredients to cook for about half an hour until water turns into a gravy texture and the meat is very tender.
8. Place into a large bowl and serve with a hot rice.
