You want to cook caldereta but you can only afford pork meat with your budget? Not to worry, you can still prepare this timeless Filipino dish using Chef Mark Zaragoza‘s recipe, similar to what he served during the 3rd ChilePork event at The Peak Restaurant of Grand Hyatt Hotel. To achieved the same taste is to simply use Chilean pork jowl.
INGREDIENTS
- 1000 g Chilean pork jowl (in cubes)
- 150 g Chorizo
- 250 ml tomato sauce
- 90 g Green olives
- 75 Red bell pepper (sliced)
- 75 g Green bell pepper (sliced)
- 75 g Carrot (diced)
- 50 g Onion (chopped)
- 25 g Garlic (chopped)
- 350 ml Water
- 75 g Liver spread
- 45 ml Cooking Oil
- Salt to taste
- Black pepper to taste
- Fish sauces (Patis) to taste
- Piquillo pepper for garnish
PROCEDURE
- Heat the cooking oil in a pot. Once the oil is hot, sauté the garlic and onion until fragrant.
- Add the chorizo and cook until it renders fat. Then, add the Chilean pork jowl and sauté until it turns light brown.
- Pour in the tomato sauce and water. Bring to a boil, then cover and simmer on low heat for 60 minutes, Until the pork is tender.
- Stir in the liver spread and cook for an additional 3 minutes. Then, add the diced potatoes and carrots. Cover and cook for 8 to 10 minutes.
- Incorporate the green and red bell peppers, along with the olives, and cook for another 5 minutes.
- Season with salt, ground black pepper, and fish sauce to taste.
- Turn off the heat and transfer to a serving plate. Garnish with Piquillo peppers before serving.
