Pork caldereta

INGREDIENTS

Pork shanks – 1 kg (2.20 lb.)

Potato (diced) – 2 PCs.

Carrots (diced) – 2 PCs.

Yellow bell pepper (diced) – 1/2 PC.

Green peas – 1/3 cup

Liver spread (optional) – 3 tbsp.

Tomato sauce – 350 ml (11.84 fl.oz.)

Oyster sauce – 3 tbsp.

Bouillon cube – 1 PC. (classic flavor)

Onion (large, diced) – 1 PC.

Garlic (flaked) – 3 cloves

Black pepper (ground) – 1/2 tsp.

Water – 500 ml (16.91 fl.oz.)

Extra virgin olive oil – 2 tbsp.

DIRECTIONS

In a pan, heat the oil and add in the garlic.

Sauté for a few seconds and add in the onion.

Cook until onions are soft.

Add the pork.

Stir and cook for 5 minutes or until brown.

Pour in the tomato sauce and beef broth.

Bring to a boil and cover the pan with a lid, simmer for 60 minutes.

Add the liver spread, stir and cook for 3 minutes.

Stir in the carrots and potatoes.

Cover and cook for 8 to 10 minutes.

Add the olives and bell peppers.

Cook covered for 8 minutes.

Season the stew with salt and pepper and mix well.

 Share and enjoy cooking.