Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, pork mechado roll with a twist. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pork Mechado Roll with a twist is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Pork Mechado Roll with a twist is something that I’ve loved my entire life. They are fine and they look wonderful.
Pork mechado is a Filipino pork stew. This particular recipe is composed of pork slices, potato, frozen green peas, and bell peppers. It is a simple dish that can easily be prepared by anyone.
To get started with this particular recipe, we must prepare a few ingredients. You can have pork mechado roll with a twist using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Pork Mechado Roll with a twist:
- Prepare 1 1/2-2 kg porchetta or mechado roll, roasted
- Make ready 8 cups pork or beef stock
- Prepare 1/2 cup red wine
- Take 100 g spanish chorizo, chopped
- Make ready 1 1/2 cup crushed tomatoes
- Make ready 2 Tbsp Tomato paste
- Take 1 tbsp. spanish sweet paprika
- Get 2-3 bay leaves
- Get 2 Tbsp Soy sauce
- Make ready 1/2 cup celery, finely chopped
- Prepare 1 medium onion, finely chopped
- Make ready 1 carrot, cubed or diced
- Make ready 10 Potato marbles
- Make ready 1 red bell pepper, sliced 1/2 inch thick
- Get 1 tsp. Sugar
- Get to taste Salt and pepper
It is similar to several other tomato-based dishes such as kalderata, menudo and afritada. Mechado is a classic dish that you will find in Filipino celebrations. Try this recipe and learn how it is done! Mechado is really of Spanish origin, but since we Filipinos love to innovate food, we made our own version of Mechado.
Steps to make Pork Mechado Roll with a twist:
- In a large heavy bottomed saucepan, heat a generous amount of olive oil. Add the garlic, onions and celery, saute until softened and are slightly browned.
- Add chorizo and saute until it just starts to release its oil.
- Add paprika and saute. (not to long or the paprika will burn.)
- Add tomato paste and saute briefly.
- Add wine and simmer until reduced by half, scrapping up any browned bits at the bottom of the pan. Add crushed tomatoes and stir until all ingredients are mixed well.
- Gently lower the roasted porchetta roll into the sauce,pouring in all accumulated juices. Add enough stock or water to cover the meat, add bay leaves and the soy sauce.
- Stir to blend and bring to a boil then lower heat until the sauce is at a lazy simmer. Add water if needed.
- After an hour, taste the sauce and add salt, pepper and sugar. (more sugar if you want it sweeter).
- Continue to simmer 2-3 hours longer until the meat is fork tender. The potatoes, carrots and bell peppers may be added about an our before the meat finishes cooking.
- Slice the meat then arrange in an oven proof dish with the sauce and veggies. (heat in a 300 degrees F. Oven.) Serve hot.
Instead of using beef, the one which is commonly used, we use the "pork". Heat oil in a large pot placed over medium heat. Can You Guess The Secret Ingredient To Cinnabon's Cinnamon Rolls? Beef Mechado is a Filipino-style stew made of larded beef braised in tomato sauce until tender and flavorful. Don't rush the cooking process lest you end up with a tough and chewy texture.
So that is going to wrap it up for this special food pork mechado roll with a twist recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
