Go Back
+ servings

Pork Sarciado (Pork and Tomato Stew)

Olive
The key to making this dish is to use fresh tomatoes and slow-cook it until the meat becomes tender, doing so releases the natural oil of tomatoes and meat...it's simply delicious.
5 from 1 vote
Course Filipino Ulam, Main Course
Cuisine Filipino, Spanish
Servings 4 people

Ingredients
  

Instructions
 

  • HEAT ABOUT A TABLESPOON OF EVOO IN A NON-STICK SAUCEPAN; SAUTE THE MINCED GARLIC AND ONION FOR ABOUT A MINUTE THEN ADD THE PORK, SEASON WITH SALT AND PEPPER.
  • SET THE HEAT ON HIGH AND WITH CONSTANT STIRRING COOK THE PORK UNTIL IT IS BROWNED AND CARAMELIZED.
  • ADD THE CHOPPED TOMATOES AND SAUTE FOR ABOUT A MINUTE.
  • THE TOMATOES WILL RELEASE IT’S JUICES, KEEP ON STIRRING WHILE COOKING UNTIL THE JUICE EVAPORATES AND THE TOMATOES ARE REALLY TENDER AND MUSHY.
  • SOMETIMES IT WILL TAKE A WHILE SO LOWER THE HEAT TO MEDIUM AND LET IT COOK UNTIL IT DRIES UP.
  • THEN POUR IN 2 CUPS OF WATER. SEASON WITH FISH SAUCE (PATIS) AND SOME MORE PEPPER, ADD IN THE GREEN CHILI PEPPERS, CUT THE TIPS SO IT WILL RELEASE THE HEAT, OR LEAVE IT WHOLE IF YOU DON’T LIKE IT HOT.
  • COVER THE SAUCEPAN AND BRING TO A BOIL ON HIGH HEAT AND THEN LOWER THE HEAT TO LET IT SIMMER GENTLY UNTIL ABOUT 3/4 OF THE LIQUID IS GONE (1-2 HOURS).
  • SET YOUR TIMER LEST YOU FORGET THAT YOU’RE COOKING SOMETHING (I DO FORGET IT SOMETIMES).
  • ADD THE BABY POTATOES AND COOK SOME MORE UNTIL THE POTATOES ARE DONE.
  • THAT’S IT. NOW DID YOU REMEMBER TO COOK THE RICE?
Keyword pork sarciado, pork sarciado recipe, pork stew, pork with tomato stew, sarciado recipe
Tried this recipe?Let us know how it was!