Are you craving a comforting, flavorful dish that's surprisingly easy to make? Look no further than Filipino Pork Mechado! This classic recipe boasts tender, melt-in-your-mouth pork belly simmered in a rich, savory sauce of soy sauce, liver spread, and potatoes. It's a perfect example of delicious homemade cooking that's surprisingly quick to prepare, making it an ideal quick dinner idea for busy weeknights or a show-stopping dish for special occasions. This recipe is a guaranteed crowd-pleaser, perfect for those seeking easy recipes and healthy meals packed with flavor.
Ingredients:
- 1 kg pork belly, cut into 2-inch cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup soy sauce
- 1/2 cup water
- 1/4 cup liver spread (or more, to taste)
- 1/4 cup brown sugar
- 2 bay leaves
- 5-6 whole peppercorns
- 1 teaspoon black pepper
- 1 kg potatoes, peeled and quartered
- Cooking oil
Instructions:
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Sear the Pork: Heat about 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Sear the pork cubes on all sides until lightly browned. This step helps develop a richer flavor. Remove the pork and set aside.
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Sauté Aromatics: Add the chopped onion and minced garlic to the pot and sauté until softened and fragrant, about 3-5 minutes.
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Build the Sauce: Pour in the soy sauce, water, liver spread, brown sugar, bay leaves, peppercorns, and black pepper. Stir well to combine.
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Simmer the Pork: Return the seared pork to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 1-1.5 hours, or until the pork is almost tender.
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Add Potatoes: Add the quartered potatoes to the pot. Continue to simmer for another 30 minutes, or until the potatoes are cooked through and the sauce has thickened slightly. You might need to adjust the heat to prevent sticking or burning.
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Serve and Enjoy: Once the pork and potatoes are cooked to your liking, remove the bay leaves and peppercorns. Serve hot with steamed rice. This dish is even better the next day, allowing the flavors to meld even more!
Cooking Tips for the Best Pork Mechado:
- Choosing the Pork: Using pork belly with a good amount of fat ensures a tender and flavorful result.
- Adjusting the Liver Spread: The amount of liver spread can be adjusted based on your preference. Start with 1/4 cup and add more if you want a richer, more intense flavor.
- Slow and Steady: Low and slow cooking is key to achieving incredibly tender pork. Don’t rush the simmering process.
- Taste and Adjust: Before serving, taste the sauce and adjust the seasoning as needed. You might want to add more soy sauce for saltiness, brown sugar for sweetness, or black pepper for spice.
Variations:
- Spicy Mechado: Add a few sliced chilies or a dash of chili garlic sauce for a spicier kick.
- Vegetable Mechado: Add other vegetables like carrots, green beans, or bell peppers along with the potatoes.
- Pressure Cooker Mechado: For a quicker version, cook the pork and potatoes in a pressure cooker following the manufacturer's instructions.
Nutritional Information (per serving, approximate):
This will vary depending on serving size and specific ingredients used. However, a typical serving provides a good source of protein and carbohydrates, alongside healthy fats from the pork belly. For precise nutritional values, use a nutrition calculator with the specific ingredients and quantities used in your recipe.
This Filipino Pork Mechado recipe is a fantastic addition to your collection of best recipes. It's a simple yet satisfying dish that's sure to become a family favorite. Enjoy!