You are|Are|Again} looking for inspiration recipes pork mechado roll with a twist that are unique? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious pork mechado roll with a twist should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of pork mechado roll with a twist, first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare pork mechado roll with a twist delicious wherever you are, because as long as you know the trick, this dish is could be dish special.

Ingredients and seasonings required in make

1. Use 1 1/2-2 kg porchetta or mechado roll, roasted
2. Take 8 cups pork or beef stock
3. Use 1/2 cup red wine
4. Prepare 100 g spanish chorizo, chopped
5. Prepare 1 1/2 cup crushed tomatoes
6. Prepare 2 Tbsp Tomato paste
7. Prepare 1 tbsp. spanish sweet paprika
8. Prepare 2-3 bay leaves
9. Take 2 Tbsp Soy sauce
10. Prepare 1/2 cup celery, finely chopped
11. Prepare 1 medium onion, finely chopped
12. Prepare 1 carrot, cubed or diced
13. Prepare 10 Potato marbles
14. Take 1 red bell pepper, sliced 1/2 inch thick
15. Prepare 1 tsp. Sugar
16. Prepare to taste Salt and pepper

Panlasang Pinoy Sweet Rice Dessert : Kalamay-Kapit (Sticky Rice Flour in Coconut Milk and Sugar) Suman sa Lihiya Recipe (Sticky Rice with Lye Water Wrapped in Banana Leaves) Filipino Carioca Recipe (Fried Sweet Rice Balls Dipped in Sweet Coconut Syrup) Kalamay Recipe (Sweet Rice Dessert with Coconut Cream Topping) Recipe. Mix cornstarch in a small bowl with ½ cup of water until totally dissolved, set aside. You take a bite with the sriracha sauce and it is spicy with an Asian flair. Then you take a bite with this darker almost brown colored sauce and you get a completely different flavor to accent the pork and rice.

How to make:process Pork Mechado Roll with a twist:

1. In a large heavy bottomed saucepan, heat a generous amount of olive oil. Add the garlic, onions and celery, saute until softened and are slightly browned.
2. Add chorizo and saute until it just starts to release its oil.
3. Add paprika and saute. (not to long or the paprika will burn.)
4. Add tomato paste and saute briefly.
5. Add wine and simmer until reduced by half, scrapping up any browned bits at the bottom of the pan. Add crushed tomatoes and stir until all ingredients are mixed well.
6. Gently lower the roasted porchetta roll into the sauce,pouring in all accumulated juices. Add enough stock or water to cover the meat, add bay leaves and the soy sauce.
7. Stir to blend and bring to a boil then lower heat until the sauce is at a lazy simmer. Add water if needed.
8. After an hour, taste the sauce and add salt, pepper and sugar. (more sugar if you want it sweeter).
9. Continue to simmer 2-3 hours longer until the meat is fork tender. The potatoes, carrots and bell peppers may be added about an our before the meat finishes cooking.
10. Slice the meat then arrange in an oven proof dish with the sauce and veggies. (heat in a 300 degrees F. Oven.) Serve hot.
11. Done and ready to serve!

Embutido Ground meat roll, usually made with ground pork stuffed with ham, pickles, eggs and raisins. Lechon de leche Barbecued suckling pig, usually whole, specialty of the Philippines. Menudo Diced pork and liver stew with vegetables. Adobo Pork or chicken in a vinegar and garlic sauce. Apritada Port with pimento and garbanzo beans.

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