Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons oil
  • 2 large potatoes (- peeled and cut into slices)
  • 2 pounds pork shoulder (- cut into 3-4 big chunks)
  • 2 cloves garlic (- minced)
  • 2 medium or 1 large onion (- chopped)
  • 1 cup tomato sauce
  • 1/4 cup lemon juice (or calamansi juice )
  • 1/2 cup soy sauce
  • 1 bunch dried thyme (or oregano)
  • 10-12 pieces peppercorn
  • 2-3 cups water
  • 3 ounces (small can) liver spread
  • 1/2 cup grated cheese

Instruction

  • Heat 2 tablespoon oil in a pot over medium-high heat. Fry the potato slices in a single layer until lightly browned. Remove from oil and set aside.
  • In the same pot, add another tablespoon of oil. Sear the pork shoulder cuts until browned. Remove from oil and set aside.
  • Still, in the same pot over medium heat, saute garlic and onions until limp and aromatic. Pour the tomato sauce, calamansi or lemon juice, and soy sauce.
  • Add the pork cuts, dried oregano, and peppercorns and cook for a minute or two, turning the cuts from time to time.
  • Add the water and bring to a boil. Once it starts to boil, cover the pot with the lid and turn the heat to low. Let it simmer until meat is fork-tender, about 45-60 minutes.
  • Remove cover add the liver spread and turn heat up to reduce the liquids to a thicker sauce. Add the grated cheese and cook for another 2-3 minute.
  • Serve with rice while warm.