What You’ll Find Here?
In many Filipino homes, there’s always that one go-to dish with tomato sauce.
It’s like our meals aren’t complete without that mix of savory, sweet, and a little tangy.
One of the best tomato-based Filipino recipes? Pork Mechado.
This dish is a classic.
Tender pork belly slowly cooked in tomato sauce, mixed with potatoes, carrots, and bell peppers.
Every bite is rich, flavorful, and perfect with a big scoop of rice.
If you’ve been looking for a simple yet tasty mechadong baboy recipe, this one’s for you.
It’s my version of pork mechado that’s easy to cook and packed with that homemade Filipino taste.
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
Soy sauce adds a rich, savory flavor to the pork and makes it taste even better.
Calamansi Juice
A squeeze of calamansi juice adds a tangy twist that balances the flavors and makes the dish taste fresh.
Garlic
Garlic adds a delicious flavor, especially when it’s sizzling in the pan.
Onion
Onions bring a sweet and savory taste that makes the sauce flavorful.
Pork Belly
Pork belly is tender, juicy, and full of flavor when simmered in the sauce.
Tomato Sauce
Tomato sauce is the base of the Mechado sauce, giving it that rich, tomato flavor.
Pork Cube
A pork cube adds extra savory flavor to the dish.
Green Peas
Green peas add sweetness and color to the dish.
Potatoes
Potatoes soak up the sauce and make the dish more filling.
Carrots
Carrots add sweetness, crunch, and color to the Mechado.
Bell Peppers
Bell peppers add a fresh texture and a hint of sweetness.
Salt and Pepper
Season with salt and pepper to bring out all the flavors.
How To Cook Pork Mechado
1. Marinate the pork
In a bowl, combine pork belly, soy sauce, calamansi juice, and ground pepper. Let it marinate for at least 1 hour.
2. Fry the vegetables
In a pan with hot oil, lightly fry the potatoes, carrots, and bell pepper until they’re golden. Set aside.
3. Sauté the aromatics
In the same pan, sauté garlic and onion until fragrant.
4. Add the pork
Add the marinated pork and let it cook until it browns slightly.
5. Pour in the tomato sauce
Mix in the tomato sauce and let it cook for 2 minutes.
6. Add water and simmer
Pour 2 cups of water and let it simmer until the pork becomes tender. This may take around 45 minutes.
7. Drop in the pork cube
Stir in the pork cube for added flavor.
8. Add vegetables
Return the fried potatoes, carrots, and bell pepper to the pan. Add green peas and let everything simmer together for another 5 to 10 minutes.
9. Season and serve
Adjust salt and pepper to taste. Once the sauce thickens and the veggies are fully cooked, your pork mechado is ready.
Tips and Tricks for a Perfect Mechado
Marinate longer: If you can, marinate the pork overnight for deeper flavor.
Use pork belly: It adds richness and makes the sauce thicker naturally.
Simmer slowly: Low heat and slow cooking make the pork tender and tasty.
Don’t skip the fried veggies: Frying the carrots and potatoes first gives them a better texture and helps them hold their shape in the sauce.
More Saucy Recipes to Try!
If you love dishes with rich sauces that are perfect with rice, here are more Filipino favorites you should try:
Pork Caldereta – Pork simmered in tomato sauce with liver spread, bell peppers, and potatoes.
Beef Kare Kare – Oxtail and veggies in a thick, savory peanut sauce, best with bagoong.
Pork Menudo – A tomato-based stew loaded with pork, liver, hotdogs, and mixed vegetables.
Creamy Pork Afritada – A saucy blend of tomato and cream with pork, carrots, and bell peppers.
Chicken Pastel – Tender chicken in a creamy white sauce with mushrooms and sausage.
Chicken Curry – Pinoy-style curry cooked in coconut milk with potatoes and bell peppers.
Paksiw na Pata – Pork hock braised in vinegar and soy sauce with banana blossoms.
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 non stick 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.
Watch this!
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.
