Skip to main content

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

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...