PORK CALDERETA

Posted by Webmaster on 11 December 2009

Difficulty:   

Preparation time: 1h

Servings: 4-6

Calories per serving:  300 kcal

Ingredients:

• Pork shanks – 1 kg (2.20 lb.)
• Potato (diced) – 2 PCs.
• Carrots (diced) – 2 PCs.
• Yellow bell pepper (diced) – ½ PC.
• Green peas -  ⅓ cup
• Liver spread (optional) – 3 tbsp.
• Tomato sauce – 350 ml (11.84 fl.oz.)
• Oyster sauce – 3 tbsp.
• Bouillon cube – 1 PC. (classic flavour)
• Onion (large, diced) – 1 PC.
• Garlic (flaked) – 3 cloves
• Black pepper (ground) – ½ tsp.
• Water – 500 ml (16.91 fl.oz.)
• Extravirgin olive oil – 2 tbsp.

Directions:

1. Heat a large non stick frying pan and add the extra virgin olive oil.
2. Add the pork shanks and roast until lightly golden brown.
3. Create some space in the pan and sauté the onions until soft and fragrant.
4. Add the garlic, warm water, bouillon cube, ground pepper and simmer until water is reduced by half.
5. Add the liver spread, tomato sauce, oyster sauce and potatoes, cook for 5 min then add the carrots and simmer until vegetables are cooked.
6. Add the green peas and yellow bell pepper, cover with lid and bring to a slow boil for 1 min.

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