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PORK CALDERETA

PORK CALDERETA

Ingredients:

  1. 1/2 tablespoon peppercorns, crushed
  2. 1/2 cup grated cheddar cheese
  3. 1 small can liver spread
  4. 2 medium size potatoes, cut into wedges
  5. 2 medium size red/green bell pepper, cut into wedges
  6. 2 pounds pork with bones and skin, cut into serving pieces
  7. 2 medium size onions, chopped
  8. 1/2 head garlic, chopped
  9. 1 cup pineapple juice
  10. 1/2 cup cornstarch
  11. 1 cup tomato sauce
  12. 1/2 tsp hot sauce
  13. 2-3 pieces, siling labuyo
  14. 3 pieces bay leaf
  15. cooking oil
  16. salt for taste

 

Cooking Directions:

1

In a large saucepan or wok, boil pork in enough water to cover meat for 2-3 minutes. Remove boiled pork and set aside. Dump the water and clean saucepan.

2

Now, with the same saucepan, sauté the garlic and onion until brown then add the pork and sauté for another 2-3 minutes. Then add tomato sauce, hot sauce and stir. Cook for 3-5 minutes. Then add pineapple juice, 6-8 cups of water, peppercorns, your bay leaf and bring to a boil, then simmer. Simmer this way for 30-45 minutes. Then add potatoes and simmer for 3-5 minutes. At this point the meat should be tender and the potatoes cooked through. If you need more water or time to do this, go right ahead.

3

When the pork and potatoes are cooked through add the liver spread, cheese, chili and cook for 2-3 minutes. Then add bell pepper and salt to taste. Cook this way for 2-3 minutes. Finally add cornstarch (diluted in water) and stir in until sauce thickens. Serve hot with rice and enjoy.


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