Pork Mechado Roll with a twist
Pork Mechado Roll with a twist

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pork mechado roll with a twist. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Pork Mechado Roll with a twist is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Pork Mechado Roll with a twist is something which I have loved my entire life.

Pork Mechado is a Filipino pork stew. The pork is stewed in tomato sauce along with potato, green, peas, and bell peppers. This is a delicious dish eaten.

To get started with this recipe, we have to prepare a few components. You can cook pork mechado roll with a twist using 16 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Pork Mechado Roll with a twist:
  1. Take 1 1/2-2 kg porchetta or mechado roll, roasted
  2. Prepare 8 cups pork or beef stock
  3. Take 1/2 cup red wine
  4. Take 100 g spanish chorizo, chopped
  5. Make ready 1 1/2 cup crushed tomatoes
  6. Prepare 2 Tbsp Tomato paste
  7. Prepare 1 tbsp. spanish sweet paprika
  8. Get 2-3 bay leaves
  9. Take 2 Tbsp Soy sauce
  10. Take 1/2 cup celery, finely chopped
  11. Take 1 medium onion, finely chopped
  12. Make ready 1 carrot, cubed or diced
  13. Get 10 Potato marbles
  14. Prepare 1 red bell pepper, sliced 1/2 inch thick
  15. Take 1 tsp. Sugar
  16. Take to taste Salt and pepper

Mechado is really of Spanish origin, but since we Filipinos love to innovate food, we made our own version of Mechado. 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?

Instructions to make Pork Mechado Roll with a twist:
  1. 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.
  2. Add chorizo and saute until it just starts to release its oil.
  3. Add paprika and saute. (not to long or the paprika will burn.)
  4. Add tomato paste and saute briefly.
  5. 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.
  6. 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.
  7. Stir to blend and bring to a boil then lower heat until the sauce is at a lazy simmer. Add water if needed.
  8. After an hour, taste the sauce and add salt, pepper and sugar. (more sugar if you want it sweeter).
  9. 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.
  10. Slice the meat then arrange in an oven proof dish with the sauce and veggies. (heat in a 300 degrees F. Oven.) Serve hot.

A typical mechado dish consists of a beef but we will used pork in this recipe. The meat cooked in tomato sauce with potatoes, carrots and bell peppers then usually seasoned with soy sauce, bay leaves and vinegar. It is similar to several other tomato-based dishes such as kalderata, menudo and afritada. Pork mechado is a Filipino pork stew. This particular recipe is composed of pork slices, potato, frozen green peas, and bell peppers.

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