This is a Filipino dish that is like the Philippines version of stew. It is absolutely loaded with protein and fiber and not as fatty/greasy as American stews I have made in the past. mouth full of flavor. I took the picture of my wifes plate as I have not figured out what I want for a freindly starch myself. Maybe Israeli Couscous?
Ingredients
2lbs pork belly, cut into cubes
1½ cups tomato sauce
½ cup green olives (or sliced pickles) (my wife does not care for either so optional.)
2 pcs tomatoes, chopped
1 pc large red onion, chopped
3 cloves garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 pcs red chili peppers, sliced
2 pcs medium sized potatoes, cut into cubes
2 pcs small carrots, sliced
1 pork bouillon (pork cube)
2 pcs bay leaves
1 tsp. whole peppercorns
½ cup liver spread (Found in any asian grocery)
4 cups water
3 Tbsp. cooking oil
1 Tbsp. patis (or adjust to suit your taste) Patis is a milder less fragrant fish sauce found in Filipino cooking. Patis on Amazon
Instructions
1. In a medium size wok, heat oil and saute garlic until fragrant. Then
add onions and stir until soft.
2. Add in tomatoes and stir cook until it becomes soft and the oil turns
to orange in color.
3. Then add the pork belly and saute for about 4 minutes or until the
pork turns to brown.
4. Pour in water and add peppercorns then simmer in medium heat for
about 30 minutes and cover.
5. Add the patis, liver spread, and pork cubes. Mix until the liver spread
is well combined with the liquid.
6. Add the tomato sauce and bay leaves. Mix again to combine. Then
cover and simmer for about 20 minutes more.
7. Then add carrots, potatoes, olives and chili peppers. Mix and cover
then simmer for 7 minutes.
8. And for the finale, add the in the bell peppers, cover and simmer
again for 3 minutes.
9. Serve hot with steamed rice or fried rice or your preferred starch.
Note: For pressure cooker like Ninja Foodie, cook everything as above in the pressure cooker and cycle for stew, except the peppers and add them last step after everything cooks. Good them for 5-10 min after opening. Pork will be super tender and the peppers will balance the texture nicely.
Ingredients
2lbs pork belly, cut into cubes
1½ cups tomato sauce
½ cup green olives (or sliced pickles) (my wife does not care for either so optional.)
2 pcs tomatoes, chopped
1 pc large red onion, chopped
3 cloves garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 pcs red chili peppers, sliced
2 pcs medium sized potatoes, cut into cubes
2 pcs small carrots, sliced
1 pork bouillon (pork cube)
2 pcs bay leaves
1 tsp. whole peppercorns
½ cup liver spread (Found in any asian grocery)
4 cups water
3 Tbsp. cooking oil
1 Tbsp. patis (or adjust to suit your taste) Patis is a milder less fragrant fish sauce found in Filipino cooking. Patis on Amazon
Instructions
1. In a medium size wok, heat oil and saute garlic until fragrant. Then
add onions and stir until soft.
2. Add in tomatoes and stir cook until it becomes soft and the oil turns
to orange in color.
3. Then add the pork belly and saute for about 4 minutes or until the
pork turns to brown.
4. Pour in water and add peppercorns then simmer in medium heat for
about 30 minutes and cover.
5. Add the patis, liver spread, and pork cubes. Mix until the liver spread
is well combined with the liquid.
6. Add the tomato sauce and bay leaves. Mix again to combine. Then
cover and simmer for about 20 minutes more.
7. Then add carrots, potatoes, olives and chili peppers. Mix and cover
then simmer for 7 minutes.
8. And for the finale, add the in the bell peppers, cover and simmer
again for 3 minutes.
9. Serve hot with steamed rice or fried rice or your preferred starch.
Note: For pressure cooker like Ninja Foodie, cook everything as above in the pressure cooker and cycle for stew, except the peppers and add them last step after everything cooks. Good them for 5-10 min after opening. Pork will be super tender and the peppers will balance the texture nicely.