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Pork Sarciado



This savory and delicious combination of pork ang vegetables is always an extra rice magnet. Much more so if drizzled with hot sauce, a personal favorite.



A much simpler version of Pork Menudo, the only difference is the absence of tomato sauce. Just some bread crumbs to thicken the sauce.


No need for fancy ingredients either, to give its Spanish origins a gastronomic salute but just in its simplest form, it could already be a hunger satisfier.

Now let's begin...



INGREDIENTS
  • 1/2 kilo pork,cubed
  • 2 potatoes, diced
  • 1 carrot, diced
  • 1 cup green peas
  • 1 green bellpepper, sliced
  • 1 red bellpepper, sliced
  • 3/4 cup bread crumbs, adjustable
  • Salt and pepper (or fish sauce)
  • 5 cloves garlic, minced
  • 1 medium onion, chopped
  • Oil
  • 1 cup pork stock (or 1 cup hot water with 1 boullion cube, adjustable, optional)

HOW TO COOK

  1. In a pan, place oil then sauté the garlic and onions.
  2. Add the pork then stir fry.
  3. Add the pork stock and carrots then simmer for 5 minutes or until tender.
  4. Add potatoes then simmer for another 5 minutes or until tender.
  5. Thicken the sauce with bread crumbs accordingly.
  6. Season with salt and pepper. 
  7. Serve with rice.



The measurement are just guides in this recipe for in the actual cooking just make proportions of what are available. To have it thicker, just add a tablespoon of cornstarch mixed in half cup of water

This recipe is also good for chicken, beef and liver (pork or beef). I like flavor the pork and liver combination. Enjoy

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