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Friday, June 2, 2017

Pork caldereta

By on 1:13 AM


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.


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.

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