- half a kilo of pork cut in big chunks
- * choose the part you want: liempo if a bit fatty, kasim if a bit meaty or even the rib part is also good
- 1 kilo of fresh tomatoes
- * choose the red and plumpy ripe tomatoes. When you cut them you do not need to seed them. You just cut them in half then quarter then cut in small pieces. And put them in a small bowl.
- 1 onion chopped
- 2 cloves of garlic minced
- juice of 3 kalamansi (replace by 1 tablespoon of lemon juice)
- 3 tablespoons of soy sauce
- 3 bay leaves
- salt, pepper
- half a tablespoon of tomato paste
- some water
- cooking oil
- 3 big potatoes, peeled and quartered
- 1 tablespoon of fish sauce (patis)
- 1 teaspoon of cornstarch + 1 tablespoon of water
INSTRUCTIONS:
- In a saucepan put some cooking oil, then fry the garlic and chopped onion. Once wilted add the pork and fry for few minutes. Then add the fresh chopped tomatoes, stir and let it wilt for about ten minutes.
- Lower the fire while sautéing the tomatoes. Add some salt, pepper, potatoes, soy sauce, kalamansi juice, tomato paste, fish sauce and continue stirring. Pour about a glass of water and cover. Let it simmer for an hour. The longer you cook the tomatoes and the meat the better.
- After an hour, taste the sauce rectify the taste if necessary. Add the diluted cornstarch and water to thicken the sauce. When cooking use a cooking pot that is thick enough to avoid burning the bottom of your casserole. Look from time to time to check on the sauce, if it needs water you can add a little bit.
- You can cook this in advance like a day ahead and reheat it the next day. The result, you will have a tomato sauce that is really melted with all the other ingredients. Best served with steamed rice.
Source: Filipino Food Store
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