You know what? In a Filipino family, it feels like something’s missing if we don’t have a dish with tomato sauce at least once a week.
It’s like our taste buds expect that tangy sweetness all the time. And out of all the tomato-based dishes we have, there’s one that everyone loves: Pork Mechado.
Imagine being in a Filipino home, and you can smell Pork Mechado cooking on the stove. It’s like an invitation to come eat.
The sauce is rich with tomatoes, the pork is tender, and there are colorful veggies mixed in. It just feels cozy and familiar.
As a dad who loves cooking for my family, making Pork Mechado brings me joy. And of course, I would be sharing with you how I, myself, would cook this wonderful recipe for my family, so you can start cooking yours too!
So get that rice ready as you will be needing an extra scoop with this irresistible Mechadong Baboy recipe.
Are Mechado and Caldereta the Same?
Believe it or not, even I was confused about how these two dishes were different before. Both are popular Filipino recipes, but they have their own unique twists. Mechado is usually made with pork or beef, while Caldereta often features goat.
But the main ingredient that would set them apart is that we add liver spread and bell pepper to Caldereta, hence Mechado’s thick sauce is achieved with how it is cooked.
Simply put, mechado is the basic version of Caldereta with its simple tomato based recipe.
Ingredients of Mechadong Baboy
- Soy Sauce
We add soy sauce to give our pork Mechado a rich, savory flavor. It’s like a magic ingredient that makes the pork taste extra delicious. - Calamansi Juice
Ever tried squeezing a bit of calamansi juice into your Mechado? It adds a tangy twist that balances out the flavors and makes the dish taste fresh and zesty. - Garlic
Garlic is our secret weapon for adding amazing flavor to the pork. Just wait until you smell it sizzling in the pan! - Onion
Chopped onions add a sweet and savory taste that makes the sauce so flavorful. - Pork Belly
Pork belly is the star of our Mechado show. It’s juicy, tender, and full of flavor, especially when it’s simmered in that delicious sauce. - Tomato Sauce
Tomato sauce forms the base of our Mechado sauce. It’s what gives our dish that rich, tomatoey goodness we all love. - Pork Cube
A little pork cube goes a long way in making our Mechado taste even porkier and more savory. - Green Peas
Green peas add a pop of color and a touch of sweetness to our Mechado. They’re like little bursts of flavor in every bite! - Potatoes
Potatoes are the perfect addition to our Mechado. They soak up all the delicious sauce and add a hearty element to the dish. - Carrots
Carrots add sweetness and a bit of crunch to our Mechado. Plus, they make the dish look extra colorful and inviting. - Bell Peppers
Bell peppers give our Mechado a fresh, crisp texture and a hint of sweetness. They’re like little flavor bombs in every mouthful! - Salt and Pepper
Don’t forget to season your Mechado with salt and pepper to bring out all the delicious flavors. Trust me, it makes a world of difference!
How To Cook Pork Mechado
Marinate the Pork Belly
In a mixing bowl, combine the pork belly with soy sauce, calamansi juice, and ground black pepper. Mix well to ensure the pork is evenly coated in the marinade. Allow the pork to marinate for at least one hour to absorb the flavors.
Fry the Vegetables
Heat a pan over medium heat and add a bit of oil. Fry the potatoes, carrots, and bell peppers until they are slightly browned and tender. Once cooked, remove the vegetables from the pan and set them aside for later use.
Saute the Aromatics
In the same pan, add a bit more oil if needed. Saute the minced garlic and chopped onion until they are fragrant and slightly softened.
Cook the Pork
Add the marinated pork belly to the pan with the garlic and onion. Let the pork simmer until it is slightly cooked and starts to brown.
Add the Tomato Sauce
Pour in the tomato sauce and stir to combine with the pork. Allow the mixture to simmer for about two minutes to allow the pork to absorb the tomato flavor.
Simmer with Water
Pour in two cups of water and bring the mixture to a boil. Reduce the heat to low and let the pork simmer until it becomes tender. This may take some time, so be patient.
Enhance with Pork Cubes
Once the pork is tender, add the pork cubes to the pan. This will add extra flavor to the pork and enhance its richness.
Add the Vegetables
Stir in the green peas, followed by the fried potatoes, carrots, and bell peppers. Let the Mechado simmer for a few more minutes to allow the flavors to meld together.
Final Simmer
Allow the Mechado to simmer for a final time until the vegetables are heated through and the sauce has thickened slightly. Add salt and pepper according to your preference.
Serve and Enjoy
Transfer the Pork Mechado to a serving bowl and it’s ready to be enjoyed! Serve it hot alongside steamed rice or your favorite bread for a delicious and satisfying meal.
Tips and Tricks for a Perfect Mechado
Marinate for Flavor
Marinating the pork in a mixture of soy sauce, calamansi juice, and pepper adds layers of flavor to the meat. The soy sauce adds umami richness, the calamansi juice provides acidity and brightness, and the pepper adds a hint of heat. Allowing the pork to marinate for at least an hour, or even overnight, allows these flavors to penetrate the meat, resulting in more tender and flavorful Pork Mechado.
Brown the Meat
Browning the pork in the pan before adding other ingredients is a an important step in developing complex flavors in the Mechado. When the pork is browned, it undergoes the Maillard reaction, where the natural sugars in the meat caramelize, creating depth and richness in flavor. This step also adds texture to the meat, giving it a nice caramelized exterior while keeping the inside juicy and tender.
Simmer Slowly
Once all the ingredients are combined, it’s important to let the Mechado simmer over low heat. This slow cooking process allows the flavors from the pork, aromatics, and sauce to meld together harmoniously. Additionally, simmering the Mechado slowly ensures that the meat becomes tender and succulent, resulting in a more enjoyable eating experience.
Adjust Seasoning
Throughout the cooking process, taste the Mechado and adjust the seasoning as needed. Depending on factors such as the saltiness of the soy sauce and the acidity of the calamansi juice, you may need to add more salt, pepper, or calamansi juice to achieve the perfect balance of flavors. It’s always better to start with less seasoning and add more gradually, as you can’t take it out once it’s added.
Frequently Asked Questions
Yes, you can make Pork Mechado spicy by adding chopped chili peppers or a dash of hot sauce to the dish according to your taste preference.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze Pork Mechado for up to 2-3 months. Thaw in the refrigerator before reheating.
Yes, Mechado can also be made with beef or chicken. The cooking method remains similar, but cooking times may vary depending on the type of meat used.
The best cuts of pork for Mechado are those that are tender and have a bit of fat for flavor. Common choices include pork shoulder (kasim), pork belly (liempo), or pork butt (pigue).
Pork Mechado Recipe
Ingredients
- ½ cup Soy Sauce
- 4 tbsp Calamansi Juice
- 3 tbsp Cooking Oil
- 2 piece Potatoes large (wedge)
- 1 piece Carrots large (wedge)
- 2 pieces Bell Peppers large (wedge)
- 8 cloves Garlic (minced)
- 1 piece Onion large (chopped)
- 1 kilogram Pork Belly (squared)
- 250 ml Tomato Sauce
- 500 ml Water
- 1 piece Pork Cube
- 150 grams Green Peas
- Salt and Pepper to taste
Instructions
- In a mixing bowl, marinate the pork belly with soy sauce, calamansi juice, and ground black pepper. Ensure the pork is evenly coated in the marinade, then let it sit for at least one hour to absorb the flavors.
- Heat a pan over medium heat and fry the potatoes, carrots, and bell peppers until they are slightly browned and tender. Once cooked, set them aside for later use.
- In the same pan, sauté the minced garlic and chopped onion until they are fragrant and softened.
- Once the garlic and onion are slightly cooked, add the marinated pork belly to the pan. Let it simmer until the pork is slightly cooked and starts to brown.
- Add the tomato sauce to the pan and let it simmer for about two minutes to allow the meat to absorb the flavor.
- Pour in two cups of water and bring the mixture to a boil. Reduce the heat to low and let the pork simmer until it becomes tender, which may take some time.
- Once the meat is tender, add the pork cubes to the pan to enhance the flavor of the dish.
- Add the green peas to the pan, followed by the fried potatoes, carrots, and bell peppers. Let the Mechado simmer for a few more minutes to allow the flavors to meld together.
- Let the Mechado simmer for a final time until all the ingredients are heated through and the sauce has thickened slightly. Adjust the taste with salt and pepper according to your preference.
- Transfer the Pork Mechado to a serving bowl and it's ready to be enjoyed! Serve it hot alongside steamed rice or your favorite bread for a delicious and satisfying meal.
Video
Notes
- For a richer flavor, you can add a few bay leaves and some black peppercorns when simmering.
- If you prefer a thicker sauce, you can let the sauce reduce further by simmering uncovered during the last part of cooking.
