Traditionally Mechado is cooked using cheap parts of meat, just put them all in 1 pot and boil the hell out of them. But now its a different ballgame, we sometimes use high end cuts of meat, we also use beef, poultry or game. Mechado was a Spanish influence in the Philippine Culinary.
Ingredients
- 1 Kg of Pork (Preferably Pork Shoulder w/ Fat)
- 2 cups of Tomato Sauce
- 1/4 Cup of Vinegar
- 1/2 Cup of Tomato Paste
- 1 Onion, minced
- 2 Green Bell Peppers, Chopped
- 4-5 Cloves of Garlic, minced
- 3 Bay Leaves
- 2 Large Potatoes, Cut in cubes
- 2 Carrots, Cut in cubes
- Pork Stock
- 1/4 Cup of Soy Sauce
- Salt and Pepper to taste
- Long Green Chillies, chopped (Optional)
Procedure
- In a large pan, saute garlic and onion
- Add the pork let it brown
- Add the Vinegar, bay leaf, salt and black pepper, let it simmer for about 5-10mins (low fire), do not stir
- Add Soy Sauce, Tomato Sauce & Tomato paste, let it boil
- Add 1 cup of Pork Stock, let it boil (Add pork stock accordingly, just balance the sauce not too saggy not too thick)
- Add the Potatoes and Carrots, Let it simmer til potatoes and carrots softens
- Secret ingredient.... 1 tbsp of Sugar. Believe me, when you are cooking using tomato sauce sugar really helps bring out the flavor.
- Add Green Bell Peppers and Long green Chillies, let it simmer for another 3-5mins. Ready to serve! :)
Best eaten with a mix of fish sauce w/ chillis on the side.
