INGREDIENTS:
- 1 kg pork shoulder, cut into big chunks
- 2 large- sized potatoes, peeled and cut into slices
- 1 cup tomato sauce
- ¼ cup calamansi juice
- ½ cup soy sauce
- 3 cups water
- 1 can (85 g) liver spread
- ½ cup cheese, grated
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 bunch dried thyme
- 12 pcs peppercorn
- 3 tbsp cooking oil
HOW TO COOK:
- Pour and heat 2 tbsp of the cooking oil in a pot over medium-high heat.
- Fry the potato slices in a single layer until lightly browned then remove from oil and set aside.
- In the same pot, add the remaining 1 tbsp of the oil.
- Sear the pork shoulder cuts until browned then remove from oil and set aside.
- Lower the heat to medium heat and saute the garlic and onions until limp and aromatic.
- Pour- in the tomato sauce, calamansi juice, and soy sauce.
- Add- in the pork cuts, dried oregano, and peppercorns and cook for about 2 minutes (turn the cuts from time to time).
- Add- in the water and bring to a boil.
- Once the water starts to boil, cover the pot with the lid and turn the heat to low.
- Let it simmer for about 45 to 60 minutes or until meat is tender.
- Remove the cover add the liver spread.
- Turn the heat up to reduce the liquids and make the sauce thicker.
- Add- in the grated cheese and cook for another 2 to 3 minutes.
- Remove from heat and transfer to a serving plate. Enjoy!
IMAGE: foxyfolksy.com
Also try: Pork Asado With Potatoes
