From the recipe collection
Pork Mechado
A mechado style stew made with pork shoulder, simmered in a soy and tomato sauce with vegetables.
- Prep time
- 20m plus marinate
- Cook time
- 1–1.25h
- Yield
- 6
- Audio recipe
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Ingredients
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Method
- In a bowl, combine soy sauce, calamansi or lemon juice, minced garlic, and pepper. Marinate in the refrigerator the pork shoulder pieces, and pork fat strips if using, for at least 30 minutes.
- Heat the oil in a pot over medium high heat. Brown the marinated pork until lightly seared on all sides, then set aside.
- In the same pot, sauté the sliced onion until soft and fragrant.
- Add the tomato sauce, water or broth, bay leaves, and the remaining marinade to the pot. Return the pork, bring to a simmer, then cover and cook 45–60 minutes until the pork is tender but not shredding.
- Add the potatoes and carrots and cook about 20 minutes until the vegetables are tender.
- Stir in the red bell pepper strips and cook another 5–7 minutes.
- Season with sugar, salt, and pepper to taste, then serve the pork mechado hot with steamed rice.