Recipe: Pork Pata 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 small can liver spread

1/2 cup grated cheddar cheese

1/2 tsp peppercorns, crushed

2 medium size onion, chopped

1/2 head garlic, chopped

1 cup pineapple juice

1/2 cup cornstarch

1 cup tomato sauce

1/2 tsp hot sauce

2- 3 pcs siling labuyo

3 bay leaf

cooking oil

 

 

PROCEDURE:

1. In a large saucepan put pork and enough water to cover meat. Boil quickly for 2-3 minutes.
 

2. Remove from pan and discard liquid. Rinse pork with running water to remove all scum, drain and keep aside.
 

3. Using same saucepan, sauté garlic and onion. Add meat and sauté for another 2-3 minutes. Add tomato sauce, hot sauce and stir cook for 3-5 minutes. 
 

4. Add pineapple juice, 6-8 cups of water, ground peppercorns and bay leaf. Bring to a boil and simmer for 30-45 minutes or until pork is tender. Add more water as necessary.

Add potatoes and continue to simmer for 3-5 minutes or until potatoes are cooked and just enough sauce remains. 
 

5. Add liver spread, cheddar cheese and siling labuyo, and cook for 2-3 minutes. Add bell pepper and season with salt to taste. Cook for another 2-3 minutes. 

Add cornstarch diluted in 1/2 cup of water and stir. Cook until sauce thickens. Serve hot.