Pork mechado is a Filipino pork stew. This particular recipe is composed of pork slices, potato, frozen green peas, and bell peppers. It is a simple dish that can easily be prepared by anyone. Follow the recipe exactly as it is written so that you can be guided accordingly.
I used pork shoulders for this recipe. It is the perfect cut for me because it contains fat, which keep the meat moist. I also like its composition once the pork gets tender. Pork butt is also a good cut to use. If you are trying to avoid fatty foods, you may use leaner cuts of pork such as pork tenderloin.
The first thing to do when making pork mechado is to marinate the pork in soy sauce and lime juice for at least 10 minutes. Calamansi (or calamondin) can be used as a substitute for lime. This helps provide flavor to the pork and enhances the overall taste of the dish.
The traditional Filipino way of cooking stews and other related dishes is to sauté garlic and onions before adding the meat. This procedure needs to be done for this recipe. The key is to cook the garlic until it gets light to medium brown (but not burnt) and to cook the onion until the texture becomes soft. This extracts the flavor from these ingredients. It also produces an appetizing aroma.
Next is to add the pork and sauté until light brown. The tomato sauce and water is added afterwards along with the pork cube. The pork needs to cook in low heat for a while until it gets tender. The vegetables and seasonings are added later on.
This recipe is straightforward. It contains more ingredients compared to beef mechado, but both dishes share the same level of deliciousness.
Try this yummy pork mechado recipe. Cheers!
Watch the Video on How to Cook Pork Mechado
Pork Mechado Recipe
Ingredients
- 1 ½ lb. pork shoulder sliced into cubes
- 1 large potato cubed
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 1 cup frozen green peas
- 1 Knorr Pork Cube
- 1 lime or calamansi
- 3 tablespoons soy sauce
- 1 can 6 oz. tomato sauce
- 1 ½ cups water
- 5 cloves garlic crushed and chopped
- 1 medium onion diced
- Salt and ground black pepper to taste
- 3 tablespoons cooking oil
Instructions
- Combine pork, soy sauce, and juice of 1 lime in a bowl. Mix well and let it stay for 10 minutes.
- Heat the oil in a cooking pot.
- Saute the garlic and onion until the onion gets soft.
- Add the marinated pork (include the remaining marinade). Cook until it pork turns light brown.
- Pour tomato sauce and water. Let boil.
- Add the Knorr Pork Cube. Stir. Cover and cook in low heat for 35 to 40 minutes.
- Add the potato and green peas. Cook for 10 minutes.
- Stir-in the bell peppers. Continue to cook for 5 minutes.
- Add salt and ground black pepper to taste.
- Transfer to a serving plate.
- Serve. Share and enjoy!
Nutrition
Arlene Hidalgo says
November 28, 2016 at 7:30 pmadding the recipe is more convenient for me to try every dishes you cook thank you so much
Vanjo Merano says
November 28, 2016 at 9:26 pmYou are welcome.
Josie says
November 30, 2016 at 12:44 pmI made this pork mechado last night and it was super yummy. Thanks Vanjo. God bless!!!
Vanjo Merano says
November 30, 2016 at 12:56 pmThanks for the feedback, Josie. I am happy to know that you liked it.
Jen Badaran says
March 3, 2017 at 9:05 amI always known your website eversince. But today I am purposely here to check some delicious & mouth-watering recipes for my children na bawal sa mga ulam na may chicken or any food na maaaring mag-trigger ng allergies nila.
Teresita B. Martin says
March 30, 2017 at 12:44 amThank you.
My son likes saucy foods so much.
Every time i need to cook one, i open this
Panlasang Pinoy and this is it..
Yummy! Swak talaga sa ating mga pinoy!
Tannie Teofilo says
April 26, 2017 at 6:58 amI tried it at home with my couzins…and its so yummy.!!!
and yes!!!..now I have another dish to add on my canteen….THANK YOU!!!
Jarvis Rosales says
May 16, 2017 at 3:36 pmMatanong ko lang po, Halimbawa di naubos ung Pork Mechado nyo pagkatapos ng hapunan. Ilang oras ba ang shelf life nito? (Refridgerated or unrefridgerated)
Vanjo Merano says
May 16, 2017 at 3:56 pmYou can leave it in room temperature for not more than 4 hours. It should last for 3 to 4 days when placed inside the refrigerator on a properly covered container.
Ruth says
May 18, 2017 at 4:02 amThanks so much for this recipe. made my cooking more yummy and special…. Stay blessed…
Ivi May Legaspi says
June 16, 2017 at 10:51 pmThank u for this yummy recipe.. Sobrang sarap
Søren says
January 6, 2018 at 2:12 amI’m a white guy who 3 months ago got a filipina girlfriend.
i happen to love cooking, and love trying new food..
And after she started working and living in my country, far away from The Philipines.. she’s missing her home food.
So thanks to you, and my ability to cook pretty much anything, she has now gotten pancit, adobong baboy, leche flan, sinigang baboy.. and tonight im making her this pork mechado.
Thank you!
Vanjo Merano says
January 7, 2018 at 9:29 pmIt is my pleasure. Let me know if you have questions or clarifications.
Christopher Paulino says
September 10, 2018 at 9:51 pmi am a new daddy and been cooking also for dishes passed by my mom and my ate since my childhood days.. your recipes and techniques teaches me more on how to improve.. and my family always love it.. thank you sir vanjo… more power to you.. God bless.. ????