Pork Sarciado

Posted byNoriePosted inPork, RecipeTags:,

(Similar to Pork Menudo, Pork Guisado, Pork Mechado or Pork Afritada)

To be honest, I don’t know the difference between sarciado, afritada, mechado, guisado and menudo. To me they are very similar except for the additions or subtractions of some ingredients like potatoes, carrots, bell peppers, peas, etc. I think basically, the names are interchangeable but the method of cooking is about the same so the name is not so important to me. I also only use the vegetables my family and I like to eat. So, this may not be authentic because it is my own concoction and that is how I cook anything. I write it down if it was successful and if everybody liked it.

Call it any name you like or even invent one. As long as it was good and you got your family’s vote, go for it. Remember what you did so you can do it again.

Ingredients:

  • 1 to 1 1/2 lbs. pork loin or pork belly, cut up in chunks about 1 ½ inches.
  • 1 small onion diced or minced
  • 1 cloves garlic crushed or minced
  • 3 very ripe Roma tomatoes diced or chopped
  • 1 stalk celery, diced
  • ½ Green bell pepper, diced large
  • ½ Red bell pepper, julienned
  • 1 fresh jalapeno pepper, seeded and diced small
  • 1 Bay leaf
  • 1 medium potato, skinned and cut in chunks
  • ½ cup frozen green peas (optional) Chickpeas or garbanzos can be substituted for peas or use both
  • A few olives (optional)
  • 1 tsp. Aji Mirin or 1/4 tsp. sugar
  • 3 TBS Light Soy sauce (if regular, use less soy sauce)
  • Juice of half lemon
  • Salt and pepper

Sprinkle salt (about 1/2 tsp. salt) and pepper on the pork generously then add the soy sauce and the juice of lemon.  Mix and coat the pork completely then let stand for a few minutes while you prepare all the other ingredients.

Drain the pork one at a time, reserving the marinade and drop in the hot skillet until all are in the skillet to brown. Scoop the juices that come out of the pork and add to the saved marinade while still browning the pork until the pork does not exude much juice anymore. 

Take the pork out when no longer pink and put back in the bowl of marinade.  Add a tablespoon of oil in the same skillet and brown potatoes on all sides.  They don’t have to be cooked. Transfer to the bowl with the meat and set aside.

Sauté the garlic in the same oil, stir a few times then add the onions.  Stir and cook until the onions are transparent and soft.  Add the chopped tomatoes, celery, green bell pepper, jalapeno and the red bell pepper.  Stir while pressing the tomatoes until the juice begins to boil and the tomatoes are limp.  Add the bay leaf, add the pork and potatoes and pour the reserved marinade into the skillet.  Cover and simmer on low heat for a few minutes until the pork is done and tender, stirring occasionally to prevent burning.  Add a little water if it is becoming dry. You can also save the potatoes until the pork is done and add it with the green peas so they won’t get too soft.

Add the Aji mirin or sugar and the green peas.  Simmer covered again for a few more minutes.  Taste and add more seasoning to your taste. Garnish with a few olives.

Eat with rice.